HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken in shallow baking dish (7 x 11-inch glass). Top with cheese slices. Mix soup with sherry; pour over chicken and cheese. Top with prepared stuffing. Drizzle melted butter over all. Bake at 350° uncovered for 1 hour.
Add all ingredients in a slow cooker and cook on high for about 4 hours or you can put it on the stove in a large pot and cook until all of the flavors are blended, about 1 hour.
Combine first four ingredients in bowl and form into 1-inch balls. Place these into a 9 x 13-inch pan, then mix the remaining ingredients together and pour over the meatballs. Bake for 2 hours at 350° uncovered.
Bring juices and water to a boil in a saucepan. Add cinnamon, spices and simmer for 3 to 5 minutes. Press 2 to 3 cloves through rind of each lemon slice. Ladle punch into mugs, garnish with cinnamon sticks (as stirrers) and lemon slices. Drop margarine on top at last minute and serve immediately. Serves 8.
Add garlic powder to melted margarine. Set aside. In bowl, mix bread crumbs, Cheddar cheese and Parmesan cheese. Dip chicken pieces in melted margarine, then in bread crumb mixture. Place in shallow baking dish. Drizzle remaining margarine over chicken. Bake, uncovered, at 350° for 1 hour. Serves 4.
Heat 3 cups water to boil. Dissolve jello and sugar. Add 3 cups cold water; add juice. Freeze. One hour before serving, use potato masher and mash to soften. Add ginger ale.
Pound out cutlets. Pour milk in dish. Combine cornflakes, flour and ground red pepper in pie plate. Dip cutlets. Over medium heat, cook cutlets in oil; brown. Accompany with okra. Makes 4 servings.
In a large skillet, cook and stir ground beef and onion until beef is brown; drain. Add garlic salt, pepper, chili sauce, brown sugar, white vinegar, mustard and tomato sauce. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Serves 6 with potato chips and carrot and celery sticks.
Beat eggs well. Add sugar, syrup, salt, vanilla and butter. Beat until smooth. Add pecans. Bake at 350° for 50 to 60 minutes. May cover pie loosely with foil after baking for 30 minutes to prevent pecans from getting too brown.
Combine cream cheese and milk. Mix well. Add sugar, peanut butter and Cool Whip. Mix well and pour into pie shells. Drizzle chocolate syrup over pies. Sprinkle peanuts on top of pies. Freeze until ready to eat. Makes 3 pies.
Sift flour, baking powder and salt together. Cream butter thoroughly and gradually add sugar, creaming until light and fluffy. Blend in eggs, one at a time, beating well after each. Combine milk and vanilla. Add alternately with the dry ingredients, beginning and ending with dry ingredients. Blend thoroughly on low speed after each addition. Pour two-thirds of batter into 10-inch tube pan, greased on the bottom.
Sift together first 3 ingredients. Add oleo and eggs. Add milk if dough is too dry. Roll or press 1/2 of the dough into ungreased 10 1/2 x 15 1/2 inch pan. Place filling on top of dough and with remainder of dough roll out and cut into strips and lattice it across the top of filling. Bake at 375° for 35 to 40 minutes. Do not overbake.
Dip cookies in milk and make a layer of them in the bottom of a large bowl. Spoon on a layer of Cool Whip. Continue layering cookies, dipped in milk, and Cool Whip until you reach the desired level. Makes a great dish for kids to prepare!!
Mix together real well. Add 1 cup of hot water (mix). Bake at 350° for 30 to 35 minutes. Yields one 9 x 13-inch oblong pan.
Beat eggs. Add sugar, syrup, salt, vanilla and butter. Fold in cereal. Pour into unbaked pie shell. Bake in 375° oven for 35 to 40 minutes. Costs under 50 cents to serve six delighted people.
Combine ingredients. Beat with mixer until smooth. Cover with marshmallows. Bake at 350° for 30 minutes.
Preheat oven to 350°. Beat egg whites until foamy. Add salt and cream of tartar. Beat well. Gradually add sugar and beat until stiff. Add almond extract. Fold in nuts and chips. Drop by teaspoon on cookie sheet. Turn oven heat off and drop by teaspoon on cookie sheet. Place in oven when heat is off. Don't peek. Leave in oven overnight.
Boil sugar, syrup and water until soft-ball stage when tested in cold water. Pour mixture slowly into stiffly beaten egg whites, beating constantly. Beat until quite cool.
Spread margarine thinly on both sides of bread. Make hole in middle of bread big enough to put egg in. Place in your skillet over medium heat. Break egg in hole. When egg is halfway cooked, flip and cook other side.
Combine sugars and margarine until well blended. Blend in egg. Add mashed bananas, extract, soda and salt. Mix well. Add flour. Blend. Stir in oatmeal and nuts as batter is very thick. Bake at 300° on lightly greased cookie sheets for 18 to 20 minutes.
Brown meat and onion in shortening. Add seasonings and tomatoes. Cover and simmer 15 minutes. Add beans. Pour meat mixture in greased casserole dish. Top with cornbread batter. Bake at 425° for 20 minutes.
Cook macaroni according to instructions on package. In a deep pan, layer first crackers, then macaroni, then cheese. Continue to layer ingredients, ending with cheese on top layer. Pour milk over top. Bake at 350° for 30 minutes.
Stuff uncooked tomatoes, pepper or zucchini (or use for meatballs). Bake in uncovered casserole with oil in bottom, roll peppers in oil to coat. Bake at 400° covered for 30 minutes. Then bake at 350° for 30 minutes uncovered.
Cook frozen broccoli according to directions or cook fresh broccoli until tender. Melt butter, add flour, stirring until smooth. Gradually add milk, stirring constantly until thickened. Add cheese. Stir until melted. Add drained broccoli. Heat thoroughly.
Pour cherry pie filling into a 10 x 8 inch pan. Sprinkle cake mix over pie filling. Sprinkle nuts on top. Pour melted oleo over the top. Bake at 350° for 30 to 45 minutes.
Place wings in a large recloseable plastic bag. Combine Hoisin sauce, brown sugar, soy sauce, red pepper and garlic in a separate bowl to make marinade. Pour 2/3 of marinade over wings; toss to coat. Refrigerate several hours or overnight. Reserve remaining marinade for basting.
Mix cake mix, Jell-O, eggs and grated lemon rind together. Cook in a 13 x 9-inch pan that has been floured and greased. Bake 30 minutes in a 350° oven. Do not overcook. Prick with a fork and pour a mixture of the lemon juice and powdered sugar over the top. Cut while still warm in the pan. Store in tight tin after they have cooled.
Cream together sugar and margarine, add eggs and dry ingredients. Add vanilla and mix well. Chill or make day before. Drop by teaspoons on foil-lined cookie sheet (foil dull side up) about 12 per pan. Bake about 10 minutes in 350° oven or until light brown. Let set about 10 minutes before removing from pan. Makes about 10 to 12 dozen.
Cool raisins until tender in water, then drain. Mix sugar, flour and cream together and add the raisins. Cook 5 minutes. Add egg yolks and cook until thick. Add vanilla and butter. Pour into baked pie shell. Cover with meringue and brown in oven.
In a large, heavy pot, place whole chicken and 4 cups of water; bring to a boil. Add all other ingredients except oil and rice. Cook chicken until done. In separate frypan, heat oil and fry rice. Add to chicken and continue to cook over medium fire for 20 minutes. Cover and cook an additional 15 minutes.
*If using frozen pie shell, it's necessary to use deep dish style, thawed. Place on cookie sheet and bake an additional 10 minutes.
Drain pineapple, reserving liquid. Dissolve gelatin in hot water. To the lemon juice, add reserved pineapple juice. Add sufficient cold water to make 1 cup and add to gelatin. Add the crushed pineapple, carrot and salt. Let harden in molds and serve on lettuce.
Crush the candy bars very fine. Mix with the whipped topping, saving enough to sprinkle on top. Spoon the mixture into a pie shell and freeze. Serve with berries on top if desired.
In 2-quart round casserole pan, mix together raw ground beef, egg, oatmeal, milk, thyme, sage and onions. Place lid or foil on top. Bake at 350° until done or 15 to 20 minutes in microwave on High.
Mix together egg, milk, sugar, vanilla, cinnamon and nutmeg. Warm mixture in saucepan. Place biscuit in 9 x 13-inch pan and pour warmed milk mixture over top. Bake at 350° for 20 minutes. Insert toothpick to check for doneness. Serve warm.
Mix first 5 ingredients and pour over shredded tortillas in baking dish. Cover with grated cheese. Bake at 350° until hot and bubbly.
Arrange asparagus in 2 layers in a 9 or 10-inch skillet. Sprinkle with salt and sugar; pour on 1-inch boiling water. Boil, uncovered, 5 minutes. Cover and cook 7 to 10 minutes longer or until just tender-crisp when tested with a fork. Carefully lift out asparagus; arrange on serving dish. Pour melted margarine over asparagus. Garnish with chopped egg if desired.
Bring to boil margarine and water. Stir in flour (all at once). Cool and add eggs, one at a time, stirring with wooden spoon. Bake in 9 x 13-inch baking dish at 400° for 35 minutes. Mix together pudding mix, milk and cream cheese. Spread on crust. Top with Cool Whip. Drizzle with chocolate syrup.
Cook the macaroni according to directions on package. Rinse in cold water and cool. Toss macaroni and the remaining ingredients slightly, except the salad greens and parsley. Blend mixture well, but avoid making the salad drippy. Place on salad greens and garnish with parsley.
Combine potatoes, water, salt, pepper and onion; simmer, covered, for 15 minutes. Add cream and cook, uncovered, until potatoes are tender, about 5 minutes longer. Serve garnished with parsley. Makes 6 servings.
In a medium bowl, stir together the flour and baking soda. In a mixing bowl, beat the margarine with an electric mixer on medium speed for 30 seconds. Add sugars. Beat until fluffy. Add egg and vanilla; beat well. Add dry ingredients to mixture, beating until well combined. Stir in chocolate pieces. Drop dough from rounded teaspoonful 2 inches apart on an ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Transfer to cooling rack; cool completely. Set aside.
Mix sugar, egg, milk and Bisquick; beat hard 30 seconds. Add bananas and nuts. Pour into well-greased loaf pan, 9 x 5 x 3-inch. Bake at 350° for 45 to 50 minutes, until toothpick stuck in center comes out clean. (Crack in top is typical.) Cool before slicing.
Pour on steak, cover. Cook 1 1/2 hours at 325°. Serve over rice.
Add water, enough to make 1 2/3 to 2 gallons punch.
Mix hamburg, bread crumbs, onion, egg and parsley. Make into meatballs. Brown them and pour off fat. Stir in soup, water and pickles. Cover; stir often. Simmer for 1/2 hour.
Mix in blender; chill at least 6 hours before serving. Great dip for raw vegetables.
Bake chicken for 30 minutes in oven at 350°. Mix sour cream, soup and cheese. Pour fat from chicken. Sprinkle salt over chicken (just a little). Pour mixture over chicken. Bake for 30 more minutes or until bubbly hot (at least 15 minutes).
Combine chicken, rice, bread crumbs, celery and pimento. Add salt and broth to eggs and mix. Stir into chicken mixture. Place in a greased 9 x 9-inch dish. Bake at 350° for 55 minutes. Cut into squares.
Cut broccoli, stems too, into bite size pieces. Place in large serving bowl. Sprinkle broccoli with bacon, onion and raisins.
Saute first 3 ingredients. Add next 6 ingredients. Simmer, covered, about 20 minutes.
Heat oven to 450°. Prepare pastry. Beat eggs slightly with hand beater. Beat in remaining ingredients. Pour filling in pastry lined pie plate. Place in oven and bake 20 minutes. Reduce oven temperature to 350°. Bake until knife inserted halfway between center and edge comes out clean, 15 to 20 minutes longer. Refrigerate pie. Serve chilled. Serves 8.
Spread chicken in buttered 9 x 13-inch baking dish. Blend soups and sour cream in a small bowl. Spread over chicken. Cover with stuffing mix. Drizzle with butter and chicken broth. Bake, uncovered, for 15 minutes. Makes 4 servings.
Beat together and combine with rhubarb. Bake in an unbaked pie shell for 15 minutes at 425°. Reduce to 350° for 35 to 40 minutes or until almost set.
Dissolve yeast in lukewarm milk. Mix sugar, eggs, vanilla, salt and butter. Add milk. Add enough flour to make a stiff dough (not too stiff). Butter dough; let rise for 45 minutes, or until double in size. Roll out; spread melted butter and sprinkle with cinnamon and sugar. Roll up; cut 1-inch long. Put in greased baking dish; let rise for 45 minutes, until double in size. Bake at 370° for 25 to 30 minutes.
Boil potatoes; drain and mash. Add cream cheese, sour cream, salt and pepper. Mix well. Put in greased baking dish. Top with pats of butter. Cover; refrigerate. Before serving, sprinkle paprika and bake, uncovered, at 350° for 30 minutes.
Wash and dry breasts. Dip in Thousand Island dressing on all sides. Dip into bread crumbs. Lightly fry in oil until brown. Bake in oven at 350° for 1 hour.
Melt butter. Add sugar and whole eggs. Beat well. Add dry ingredients, nuts and vanilla. Pour into 9-inch square pan. Bake at 350° for 45 minutes.
Mix all ingredients well. Drop onto cookie sheet. Mark with a fork. Bake at 350° until light brown.
Brown hamburger and add next 6 ingredients. Mix cottage cheese and next 4 ingredients. Cook 10 ounces of noodles.
In large bowl, beat butter and peanut butter with mixer on medium for 30 seconds. Add both sugars; beat until fluffy. Add egg, milk and vanilla; beat well. In medium bowl, stir flour, baking powder, soda and salt together. Add to peanut butter mixture; mix well on low. If necessary, cover and chill 1 hour.
Cream oleo, powdered sugar, sugar and almond. Add flour gradually. Add nuts. Roll cookies the size of finger and slightly bend in half. Bake at 375° for 8 to 10 minutes. When cool, roll in powdered sugar.
Heat oven to 375°. Mix flour, baking soda and salt; set aside. Beat butter, sugars, eggs and vanilla until creamy. Gradually mix in flour mixture. Stir in chocolate chips. Drop dough by rounded tablespoon about 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until bottoms are browned. Makes 5 dozen.
Cook broccoli	and drain. Saute onion in margarine. Add flour and stir; add water and stir until thick. Stir in Cheez Whiz. Take this off stove and add eggs, well beaten. Pour into casserole	dish. Sprinkle cornflake crumbs and dot with margarine.	Cook at 350° for about 40 minutes.
Melt margarine; add cocoa and stir. Add sugar and milk. Bring to a hard	boil. Boil for 2 minutes, stirring constantly. Cut off heat.	Stir in Crisco and vanilla. Spoon on yellow layer cake (thin layers, 6 to 8 layers). Icing will run off, spoon it back on.
Combine Cool Whip, cream cheese and Marshmallow Creme and whip until creamy. Add fruit and fruit filling; mix well. Serve chilled. Makes a very colorful dessert.
Combine first 5 ingredients in a food processor fitted with a steel blade. Process until smooth. Add garlic, salt and cumin. Add more lemon juice to taste if desired. Serve as a dip with pita bread or raw vegetables.
Saute onions and celery in butter until clear. Cook broccoli and drain. Mix broccoli, cheese, soup and vegetables. Add rice and mix well. Season to taste. Place in greased casserole dish, top with bread crumbs and bake at 350° for 40 minutes. Freezes well.
Cream butter with 2 cups sugar. Beat in eggs, one at a time. Gradually add cocoa, flour, coconut, vanilla and pecans. Beat after each addition. Bake in 9 x 13-inch pan in 350° oven for 30 to 40 minutes.
Cream butter, add sugar gradually and cream until fluffy. Add vanilla, flour sifted with soda and rolled oats. Mix thoroughly. Chill dough in refrigerator for about one-half hour. Shape into rolls 1 1/2 inches in diameter. Coat each roll of dough with chocolate shot. Slice about 3/8-inch thick and place on ungreased baking sheet. Bake in a slow oven (325°) for 25 to 30 minutes.
Put 1/2 cup water in pan and start it to boil. Add sugar and vanilla; boil until it spins a thread. Dump peanuts in and cook slowly until peanuts start popping. Remove from heat and add soda. Pour in large greased pan and cool. Break into pieces when cool.
Mix all ingredients. Add enough broth to make a thin mixture. Bake at 350° for 30 minutes.
Slice squash thin and arrange in buttered casserole. Add thinly sliced onions. Add mustard and seasoning to tomatoes. Pour over squash and onions. Bake at 350° for 45 minutes. Cover with grated cheese.
Cut up tomatoes and mix with onion and bell pepper. Add all spices and mix. Add vinegar and sugar. Boil 1 1/2 hours or until sort of thick. Put into jars and seal. Makes several pints.
Mix and beat all together just until smooth. Overbeating will reduce volume. Fill greased muffin tins 3/4 full or custard cups half full. Bake at 400° for 30 or 40 minutes. Great with roast beef!
In a blender, blend ice cream and chopped banana until smooth, but still thick and pour into 2 chilled stemmed glasses. Add creme de cacao, rum and club soda and garnish with banana slices. Makes 2 drinks.
Saute diced Canadian bacon in olive oil until lightly browned. Add scallops and cook just until tender, about 2 minutes. Remove bacon and scallops from pan with slotted spoon; set aside, reserve liquid. Add 1 tablespoon butter to some skillet, swirl until melted. Add flour and cook gently until bubbling. Remove from heat. Add enough low-fat milk to reserve scallop liquid to make 1 1/2 cups. Pour slowly into the roux, stirring constantly, to prevent lumps. Return to heat and cook until sauce thickens. Add wine and continue simmering for 10 minutes. Sauce will be fairly thin. Add bacon, shallots and scallops; heat gently. Season with salt to taste. Pour over cooked fettuccine and toss. Serve on warm plates. Serve with cooked broccoli flowerets, garlic bread and chilled white wine. A truly delectable meal.
Mix cake mix according to package directions. Place in greased 9 x 13-inch baking dish. In separate bowl, mix Ricotta cheese, sugar, eggs and vanilla. Place mixture on top of cake mixture and bake at 350° for 1 hour. Sprinkle with confectioners sugar before serving.
Combine first 9 ingredients and stir well. Add mayo, tossing until well mixed. Cover and chill thoroughly. Serve on lettuce leaves and garnish with cherry tomatoes, if desired. Yield: 8 servings.
Mix together milk and butter. Add sugar and eggs and mix well. Add flour and salt and mix. Dissolve yeast in 1/2 cup warm water and add. Mix together. Combine oleo, brown sugar and 1/2 cup water and line bottom of pan. Add roll dough and bake at 400° for 10 to 12 minutes.
Layer rhubarb, sugar, Jell-O, marshmallows in pan; mix cake mix as directed and pour over rhubarb mixture. Bake at 350° for 50 to 60 minutes. Let stand a few minutes. Turn out of pan leaving upside down. Serve with whip cream or ice cream.
Combine all ingredients except crumbs. Place in greased casserole dish. Top with bread crumbs. Bake at 375 degrees for 30 minutes.
Combine ingredients in a small bowl. Pour over beef or chicken. Refrigerate, covered, for 1 to 2 days.
Beat eggs with a fork. Add all the other ingredients. Pour in pie shell and bake at 350°.
Combine first 3 ingredients in a medium bowl. Combine eggs and milk; add to dry ingredients and mix until smooth. Stir in sliced okra. Carefully drop batter by tablespoonfuls into deep hot oil (375°); cook only a few at a time, turning once. Fry 2 to 3 minutes or until fritters are golden brown. Drain well on paper towels. Makes 3 dozen.
Bake the yellow cake mix as instructed on box. Let cool. Crumble half the cake into bite size pieces and drop into punch bowl. Mix the vanilla pudding as instructed on box. Let set up. Then put half of pudding on the cake pieces. Then put half the cherry pie filling. Then put half the pineapple. Then put half the bananas. Then half the nuts. Spread 1/2 of Cool Whip on top of it. Repeat steps starting with cake and top with rest of Cool Whip. Spread a few nuts on top. Let set overnight to make cake moist. Yield: 1 full punch bowl cake.
Remove twelve large leaves of cabbage; cut out tough inner part of rib. Blanch each leaf one minute, until pliable. Combine ground turkey, rice, egg, stock, sage and parsley. Add salt and pepper to taste. Divide turkey mixture into twelve parts and form into oval lumps about four inches long. Place an oval at stem end of baking dish. Continue until all twelve rolls are in one layer in baking dish. Pour 1/2 cup stock over all. Lay strips of bacon over top. Bake at 375° for 30 minutes, basting twice and turning oven temperature down to 350° if bacon browns too quickly. Yield: 6 servings. Carbohydrate 15 g, protein 20 g, fat 11 g, calories 234.
Cook sausage until brown; drain. Separate rolls; place on ungreased 12-inch pizza pan with points to center. Press to form crust. Spread sausage, potatoes and cheese. Beat eggs, milk, salt and pepper and pour into crust. Bake at 375° for 25 to 35 minutes.
Cut 1-inch strip from open end of large plastic cooking bag to use as closure. Place roast in cooking bag; set bag in 12 x 8-inch glass baking dish. Mix together tomato sauce, bouillon granules and salt; pour over roast in bag. Gather end of bag; tie loosely with plastic strip, leaving small space for steam to escape. Microwave at High power 10 minutes, rotating dish 1/2 turn every 5 minutes. Microwave at Medium power 25 minutes. Meanwhile, cut carrots crosswise into 1-inch lengths; cut any thick pieces in half lengthwise. Cut onion into 8 even wedges. Cut potato into 1/2-inch cubes.
Prepare a yellow cake mix and instant pudding according to directions on package. Into a large punch bowl, arrange in layers as follows: cake, pineapple, pudding, cherry pie filling and whipped topping, then repeat layers. Top with nuts. Refrigerate until serving time.
Brown sausage; drain grease and cool. Mix all ingredients well (it's easier to use your hands). Roll into small balls, about 1 inch in diameter. Place on cookie sheet, about 3 inches apart. Bake at 400° about 12 minutes. To reheat, heat about 8 minutes at 325°.
Mix all together and bake at 350° for 1 hour. Test at 45 minutes. Use 1 (2 pound) loaf pan or 2 (1 pound) pans. Frost with thin cream cheese frosting, if desired.
Combine first 6 ingredients. Boil then simmer for 5 minutes. Blend butter, flour, and some sauce from corn mixture, and add all to the corn mixture; mix well. Cook and stir until thickened.
Combine all ingredients in a small bowl until well blended. Store in an airtight container for future use. Use this instead of a package of commercial taco-seasoning mix.
Brown sausage; drain. Boil carrots, cut in small dices until tender. Boil rice while browning sausage. Mix all 3 ingredients together. Toss lightly. Season to taste.
Cook onion in butter until tender, but not brown. Blend in flour; add milk. Cook, stirring constantly, until mixture thickens. Add cheese. Stir until melted.
Brown beef in large skillet. Drain and add remaining ingredients. Cook until rice is done, approximately 30 to 45 minutes.
Cream butter and sugar. Add eggs; mix well. Add vanilla. Mix in flour, sifted with salt and baking powder. Refrigerate one hour. Roll out and cut. Bake at 375°.
Boil chicken breasts about 30 minutes. Mix soups and sour cream. Add to chicken and mix well. Place in casserole dish. Top with crushed Ritz crackers. Melt oleo and pour on top. Bake at 350° for 35 minutes.
Add soda to boiling water. Let stand until cool. Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar. Roll out thin on a floured board. Bake at 375° for 5 minutes on bottom shelf, then 5 minutes on top shelf.
Beat eggs. Add sugar and dry ingredients. Mix by hand. Form dough into strips on greased pan. Bake at 350° for 40 minutes. Melt chocolate and drizzle on strips. Cut widthwise and brown if desired.
Combine first 3 ingredients in saucepan. Mix well. Heat until well blended. Layer tortillas, chicken, onion slices, cheese and sour cream sauce alternately in a greased 9 x 12-inch baking dish until all ingredients are used. Bake at 325° for 30 minutes.
Brown pork chops lightly. Salt and pepper to taste. Place pork chops in baking pan and cover with combined corn, peppers, onions, bread crumbs, egg, butter, salt and pepper. Add just enough water to cover the bottom of the pan. Bake 45 minutes to 1 hour in 350° oven.