HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray 15 x 10-inch pan with Pam. Mix cheese, crumbs and spices together in small bowl. Dip chicken in butter; coat with cheese mixture. Place in single layer in pan and bake at 400° for 20 to 25 minutes.
Brown meat; drain grease and add rest of ingredients. Simmer for at least 1 hour.
Sift dry ingredients together. Mix mayonnaise with water. Add to dry mixture; add vanilla and mix. Bake at 300° for 30 to 40 minutes.
Cook cucumbers in just enough salted, boiling water to cover for 5 minutes; drain well. Melt butter in saucepan; add flour, stirring until blended. Add milk gradually; cook and stir until smooth. Add bouillon cube. Add onion; stir until dissolved. Season with salt and pepper. Add cheese; simmer, stirring constantly until melted. Add cucumbers; pour into greased small casserole. Top with bread crumbs. Bake in a 350° oven for 20 minutes until brown.
Mix all ingredients except nuts. Shape mixture into a ball. Roll ball in pecans. Chill and serve with crackers.
Use a 9 x 13-inch cake pan. Mix ingredients together; pat into bottom of pan. Bake at 350° for 15 to 20 minutes, until brown.
Grease rectangular pan. Heat corn syrup, margarine and chocolate chips to boiling in 3-quart saucepan, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in a large bowl; toss until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with buttered back of spoon. Let cool 1 hour and cut into squares. Makes 24 squares.
Preheat oven to 350°. Oil bottom of square or small rectangle glass cake pan. Place whole chili rellenos at bottom of pan, unfolding them and covering entire bottom. Spread out Monterey Jack cheese over chilies, covering them completely. Crack eggs into a bowl; add milk and whip until mixed. Pour on top of cheese. Sprinkle Cheddar cheese on top. Bake in oven until top is golden brown, approximately 20 minutes. Garnish with picante sauce and sour cream.
Bake puff pastry shells according to package directions. Just before serving, scoop ice cream into baked puff pastry shells. Drizzle with strawberry topping and sprinkle with nuts.
Combine first four ingredients in large salad bowl. Mix mayonnaise, sugar and vinegar well, then toss with salad. Refrigerate one hour. Serve.
In heavy skillet, cook bacon, bell pepper and onion until bacon is crisp. Add tomato sauce, honey, seasoning and mustard. Simmer slowly for 10 minutes. Add cabbage; simmer 15 minutes longer.
Cream margarine, sugar and eggs. Sift dry ingredients; add alternately with beer. Stir in sauerkraut. Pour into greased pans. Bake at 350° for 40 minutes.
Melt butter. Stir in butter flavoring. Crush graham crackers into fine crumbs. Mix crumbs with melted butter. Press into an 8 x 8-inch pan. Mix softened (room temperature) cream cheese and powdered sugar. Fold in whipped topping. Spread over graham cracker layer. Top with cherry pie filling 1 hour before serving. Refrigerate to chill pie filling.
Marinate cut up chicken in 1/2 cup soy sauce and 1/2 cup sherry. Cut up broccoli and mushrooms in bite-size pieces. Fry chicken on top of stove until brown. Add mushrooms, broccoli and almonds. Serve over rice.
Combine first three ingredients in an 11 x 7 x 1 1/2-inch baking dish; add tenderloins. Cover and refrigerate at least two hours, turning meat occasionally. Remove from marinade; place on a rack in a shallow roasting pan. Bake at 325° for 45 minutes. Serve with mustard sauce.
Melt butter in an oblong pan. Mix flour and nuts together; add butter and press into pan. Bake at 350° until light brown. Cool.
Line muffin tins with Saran Wrap. Fill with salad. Cover and freeze. After frozen, may take out of pan, store in Ziploc bags and serve as needed.
About 1 1/4 hours before serving: In large roasting pan, mix soy sauce, sherry and water. Place pork loin blade chops in soy sauce mixture, turning each chop to coat well. Bake in 375° oven 40 minutes. With pastry brush, baste chops occasionally with soy sauce mixture in pan.
Mix eggs and oil well. Stir in banana and vanilla. Add baking mix, sugar and walnuts. Mix well. Stir in chocolate chips if desired. Bake at 350° for 55 to 60 minutes. Cool in pan 5 to 10 minutes, then remove from pan and let cool completely on a wire rack.
Scald the milk. Soften yeast in lukewarm water. Add shortening, sugar and salt to milk; cool to lukewarm. Add 1 cup flour and beat. Add yeast and 1 well beaten egg; mix well. Add flour to make dough easy to handle; knead. Put into greased bowl; cover with damp cloth. Let rise for 1 hour. Punch down; cover and let rise again. Shape into rolls. Let rise. Bake for 15 minutes at 425°.
Pare potatoes; cover with boiling water and bring to a boil. Cover and boil until tender; drain. Put through a food mill or mash your favorite way; there should be about 4 cups. Add remaining ingredients and mix thoroughly. Taste and add more salt if desired. Serve warm, garnished with parsley and extra olives, or serve cold, garnished with lettuce and extra olives. Makes 6 to 8 servings.
Follow directions on Rice-A-Roni. Use chicken broth in place of water. Stir in remaining ingredients. Bake at 350° until rice is done, approximately 30 minutes.
Mix all together and spread on rolls. Wrap in foil (separately). Put on cookie sheet and heat at 400° for 10 to 12 minutes. Can be made ahead and store in refrigerator or freezer. Makes about 18 sandwiches.
Layer in covered ovenproof dish or roaster. Bake 3 hours at 250°. Add 8 to 12 ounces sour cream and serve with cooked noodles. Good to leave on Sunday morning.
Mix Jell-O and fruit cocktail until Jell-O dissolves. Add milk and Cool Whip; blend together. Refrigerate 2 hours.
Mix together. Roll in very small balls. Bake at 400° for 15 minutes. Makes 100 balls.
Put into sifter and sift all together, then stir extra with spoon. Add enough buttermilk to coat but make a stiff, sticky mixture. Put in a preheated deep fryer by spoonfuls. Good with fish or any seafood.
Cream oleo and sugar; add eggs and blend. Add milk and vanilla; stir. Sift together flour, baking powder and salt. Add to egg mixture; blend well. Turn into greased 10 inch pie plate, 2 inch deep. Spread batter over bottom and sides, spreading thinner on sides.
Place broccoli in 10 x 13-inch casserole. Combine the rest of the ingredients and pour over broccoli. Crush Cheez-Its or Better Cheddars and sprinkle over top. Bake at 350° for 10 minutes, uncovered.
Combine sugar, buttermilk, syrup and soda. Cook slowly in a heavy pot until the mixture forms a soft ball, about 20 minutes. Use a candy thermometer (235°). Remove from heat. Add butter, vanilla and pecans. Beat until smooth and creamy using a wooden spoon. Drop by tablespoon onto waxed paper. If candy does not harden within 10 minutes of dropping, it can be cooked a few minutes more.
Layer broccoli, cheese, onion and bacon. Cover with mayonnaise, sugar and vinegar (mixed together). Cover with Saran Wrap. Allow to sit in refrigerator for 2 to 6 hours. Stir and serve.
Wash and cut carrots into 1/2-inch diagonal slices. Place in 1-quart casserole with butter and brown sugar. Cover and microwave on High for 9 to 11 minutes, stirring after 5 minutes. Mix water and cornstarch until smooth. Stir into carrot mixture. Add pecans. Cover and microwave on High for 2 to 4 minutes, until thickened. Stir before serving. Makes 3 to 4 servings.
Heat cooking oil in frying pan. Brown beef. Transfer to large pot. Peel and cut onions in quarters. Brown in frying pan. Transfer to pot. Measure oregano, rosemary, chili, salt and flour into medium bowl. Stir well. Add tomato paste, water and cut up canned tomatoes. Mix together and add to meat. Bring to a boil. Simmer, covered, for 1 hour and 30 minutes. Add carrots and celery to meat. Simmer, covered, 45 minutes until vegetables and meat are tender. Cook macaroni as directed on package. Drain. Add to meat mixture. Serves 8.
Preheat oven to 350°. Arrange apple slices in ungreased 13 x 9 x 2-inch pan. Pour water over top. Combine cake mix, brown sugar, melted margarine and cinnamon. Stir until well blended. Sprinkle mixture over apple slices. Bake for 50 to 55 minutes or until lightly browned and bubbly.
Mix together pretzels, oleo, and sugar. Spread in bottom of 9 x 13-inch pan. Bake 8 to 10 minutes at 400°. Cool. Blend cheese and 1 cup sugar. Fold in Cool Whip, spread on cooled crust. Dissolve Jell-O in boiling water and stir in frozen strawberries. When partially set, pour over second layer and refrigerate.
Cook sugar and white Karo on high 4 minutes. Add peanuts. Stir. Cook on high 3 to 5 minutes until light brown; will be very hot. Stir in vanilla and butter. Cook 1 to 2 minutes more. Stir in baking soda. Spread on buttered pan to cool.
Mix together in blender the cottage cheese and yogurt. Boil squash until tender; drain and set aside. Saute celery, onions and green pepper until tender. Mix with squash. Add crackers, yogurt mixture, cheese and seasonings. Stir to mix. Bake in a casserole dish at 350° for 50 minutes. Should be brown on top. Makes 6 servings.
In skillet, cook tortillas, one at a time, in hot oil for 5 seconds on each side. Place 2 tablespoons of cheese and 1 tablespoon of onion on each tortilla. Roll up. Place seam side down in 11 x 17-inch baking dish. In saucepan, melt butter; blend in flour. Add chicken broth and cook, stirring constantly, until mixture bubbles and thickens. Stir sour cream, chicken and peppers in. Cook until heated through but do not boil. Pour over tortillas. Bake at 375° for 15 minutes. Sprinkle remaining cheese over top; return to oven only to melt cheese.
Cook sausage. Drain excess grease. Mix all ingredients. Add salt and pepper to taste. Pour into a 9 x 13-inch baking dish sprayed with nonstick spray. Refrigerate overnight. Bake at 350° for 1 hour.
Drain fruit, keeping juice. Add water to make 2 cups and heat to boiling. Dissolve gelatin in this and chill until slightly thickened. Mix softened cream cheese and mayonnaise and beat in gelatin. Prepare Dream Whip and gradually fold in gelatin. Set aside 1 cup of this. Add drained fruits, nuts and sauce. Pour into glass dish and let set. Frost with reserved topping. Refrigerate several hours or may be frozen and removed from refrigerator 1 hour before serving.
Cream sugar and margarine, add eggs and other dry ingredients and vanilla. Chill dough at least 1 hour before rolling out on a floured board. The batter is rich so if it picks up a little flour on the rolling pin, it will make no difference. Use a simple butter frosting for the trim on the cookies. Bake 6 to 8 minutes at 375°.
Combine soup, onion and pepper. In 1-quart casserole, arrange alternate layers of corn, soup mixture and crackers; dot with butter or oleo. Bake in a 400° oven for 25 minutes. Makes 6 servings.
Mix all ingredients. Keep it covered in a container in the refrigerator for up to six weeks.
Cream the butter and sugar together. Add eggs and mashed bananas (add soda to bananas and beat well). Add the sugar and butter mixture. Add the flour and salt; mix well, then add pecans.
Heat oven to 375°. Beat margarine, brown sugar, honey and egg in a bowl on medium speed until smooth. Stir in remaining ingredients. Drop the dough by teaspoonfuls onto an ungreased cookie sheet. Bake until set and light brown around edges (surfaces of cookies will appear shiny), 7 to 9 minutes. Let stand 3 to 5 minutes before removing from cookie sheet. Makes 36 cookies.
Soak dried fruit. Cook all but the starch about 1 hour. Make paste of starch and add to soup. Bring to boil. May be garnished with thin orange slices floating on top or top with Cool Whip. Serve hot or cold.
Clean, slice and boil squash until tender. Drain squash and mix with other ingredients. Bake in buttered casserole dish at 350° for 30 to 35 minutes. Serves 6.
Cut crescent roll squares in half like crescent rolls. Roll up apple slices and lay flat in pan. Cover each with butter (melted) and sprinkle with cinnamon and sugar. Pour 1/4 cup orange juice in bottom of pan, not on top. Bake at 400° for 25 to 30 minutes. Can serve with ice cream.
Heat cherries, sugar and water. Let boil 2 minutes. Pour over jello and add the coke. Let set until it starts to jell then add pineapple and pecans.
Preheat oven to 350°. Mix oleo, flour, 2 tablespoons sugar and nuts. Press into oblong pan. Mixture will be crumbly. Bake 15 minutes. Let cool. Beat together powdered sugar, cream cheese and Cool Whip. Spread over cooled crust and top with pie filling. Refrigerate.
In large baking dish, layer the deboned chicken. Mix soups, sour cream, salt and pepper. Pour over chicken. Top with the cracker mix. Pour over with oleo. Bake in 350° oven for 30 minutes.
Chop vegetables. Add pork and shrimp; saute until pork is cooked. Combine cornstarch, soy sauce, sesame oil, garlic, onion and peanut butter. Add to cooked vegetables for thickening. Put in egg roll skins (1 to 2 tablespoons). Use egg white to seal.
Mix all ingredients together. Trim fat on ham to the shank. Place ham on foil and rub with the mixed ingredients. Pour over ham any remaining mixture. Wrap the ham in the foil and place in a covered roaster. Bake at 400° for 2 1/2 or 3 hours. Garnish with spiced apples, pears, apples or pineapple.
Combine sugar, syrup, oleo and salt; stir well. Boil 5 minutes. Stir in soda and flavorings. Stir in popcorn. Add nuts, if desired. Put in roaster and bake at 250° for 1 hour; stir every 15 minutes. Cool.
Dissolve jello in boiling water. Add pineapple. Blend in cranberry sauce and cold water. Pour into 9 x 13-inch pan until set.
Peel onion and chop fine. Seed green pepper and chop. Chop celery and carrot. Place fish fillets on large plate. Sprinkle with lemon juice and salt. Let stand 30 minutes. Place fillets in a 9 x 13-inch bake pan, discarding excess lemon juice. Heat olive oil in 10-inch frypan over medium heat. Saute onion, green pepper, celery and carrot 5 minutes, stirring with fork. Add tomatoes, ketchup, salt and pepper. Cover and simmer 30 minutes. Pour vegetables over fillets. Bake 35 minutes at 400°. Makes 6 servings.
Add all ingredients and mix together. Simmer until heated and most of the liquid is absorbed or bake for 14 minutes in moderate oven at 350°.
Grate the cheese, using the medium grater. Cut the onion, including the greens, making sure they are cut fine. Add the chopped onion and mayonnaise to the grated cheese. Mix and let it stand overnight for blending of flavors.
Butter a 9 x 13-inch baking pan. Cover the bottom of pan with the cubed bread. Cover this layer with cheese and pork sausage. Beat the eggs and combine with the milk and dry mustard. Pour over the meat and cheese. Cover and refrigerate overnight. In the morning, bake in a 350° oven for 60 minutes, uncovered. Serve with muffins and fresh fruit.
Heat oven to 350°. Blend cream cheese and soup until smooth. Stir in chicken. Unroll one can of rolls into 2 long rectangles on ungreased cookie sheet. Press perforations to seal. Place 1/2 chicken mixture over each rectangle, staying away from edges. Sprinkle with almonds. Unroll second can of rolls and place over chicken. Go along edges with fork to seal edges and pinch top perforation gently together. Bake about 20 minutes, until golden brown. Slice to serve. Makes 3 to 4 servings per rectangle; 6 to 8 servings per recipe.
Make Lemon-Garlic Vinaigrette. Place lettuce in large glass bowl. Layer tomatoes, cucumbers, bell pepper and onion on lettuce. Pour vinaigrette over onion. Cover and refrigerate 1 to 2 hours to blend flavors.
The night before, mix together 1 package of yeast, 1 cup water and 1 cup of flour. Let set in a warm place overnight.
Mix together the pudding, milk and Cool Whip. Layer bottom of an 8 1/2 x 11-inch pan with whole graham crackers and half of pudding mixture. Add another layer of crackers and remaining pudding mixture.
Cook potatoes with water (about 4 cups). Add celery and onion. Cook covered until tender, about 20 minutes. Mash all potato pieces. Stir together butter and flour. Add to potato mixture, stirring all the while. Add milk, salt and pepper to taste. Continue heating until bubbly. Stir often. It tends to stick.
Mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix. Spread bean dip on platter. Top with avocados. Layer with sour cream and taco mixture. Next, spread onion, tomatoes and olives. Cover with shredded cheese. Serve with tortilla chips.
Saute onion in melted margarine. Combine remaining ingredients; add to onion. Heat until cheese melts.
Melt butter in saucepan. Stir in sugar. Bring to a boil. Turn off heat and cool for 5 to 10 minutes. Rapidly stir eggs, being careful not to cook them. Add vanilla. In a bowl, combine flour and baking powder. Stir into sugar and egg mixture. Pour batter into greased 8-inch square pan. Sprinkle with almonds and chocolate chips. Bake at 375° for 20 minutes.
In a large frying pan, saute onions and peppers in a tablespoon of oil until tender. Add crushed tomatoes, spices and salt and pepper to taste. Put sausage in a large baking pan. Stick several times with a fork. Add about 1/2 inch of water to the bottom of pan. Bake at 350° until sausage is done; drain water. After draining water off of sausage, pour sauce over, then cover with tinfoil and put back in oven. Cook slowly at about 300°. The longer it cooks, the better it is, about 45 minutes to 1 hour.
Mix together the first 5 ingredients; let stand 2 hours and drain. Mix together the remaining 6 ingredients; cook this to a boil. Add both mixtures and cook 20 minutes. Put in pint jars and seal. Delicious with hot dogs and hamburgers.
Cream butter with brown sugar in a small bowl. Add flour and nuts. Mix well to make a crumb mixture. Reserve 1 cup for topping. Press remainder into bottom of an 8-inch square pan. Bake in 350° oven for 12 to 15 minutes, until lightly browned. Blend sugar with cream cheese in small bowl until smooth. Add egg, milk, lemon juice and vanilla. Beat well. Spread over baked crust. Bake in 350° oven for 25 minutes. Cool; cut into small squares. Makes 36 squares.
Put first 5 ingredients together into large saucepan and bring to a rolling boil, stirring occasionally. Boil 2 minutes, then add oats and vanilla. Mix well and drop by teaspoonful onto wax paper. Let set or place in refrigerator until hardened.
In medium saucepan, stir together brown sugar, peanut butter and evaporated milk. Bring to boil, stirring constantly, until brown sugar is dissolved and peanut butter is melted. Remove from heat. Stir in Rice Krispies. Drop by rounded teaspoonfuls onto waxed paper. Cool until firm. Makes 36 cookies.
Mix milk, sour cream and cream cheese with chili powder. Spread on platter. Layer lettuce, onions and tomatoes. Sprinkle each layer with garlic salt. Add cheese as topping. Serve with taco chips (serve this on round platter).
In a medium container, combine vinegar, water, oil, salt, pepper and sugar. Cover tightly. Shake vigorously for 15 seconds. Add cucumber, onion, radishes and parsley. Gently stir vegetables in marinade to coat. Cover tightly. Refrigerate at least 4 hours or up to 2 days.
Make sure you seed your peppers. Combine tomatoes, peppers, onions, salt, garlic and vinegar. Bring mix to boil; place spice bag in mix. Cook 30 minutes until thickens. Take spice bag out; add honey and tomato paste. Makes 6 pints.
Heat oven to 350°. Grease and flour the bottom and side of jelly roll pan (15 X 10). Measure butter, sugar, vanilla, eggs, salt and flour into mixing bowl. Beat 3 minutes on medium speed. Spread 1/3 of mixture into prepared pan. Repeat, baking three total pans about 7 minutes each; cool. Mix sour cream and nuts. On two layers spread 3 Tbsp. raspberry jam; layer of sour cream mixture; and 2 Tbsp. apricot jam. Stack layered cakes on top of each other; leaving the top layer plain. Cut off edges and leave in freezer overnight. Frost with creamy frosting and sprinkle with decorated sugar.
Remove top and insides from bread (reserve for dipping). Mix well all other ingredients and place in hollowed out loaf. Break up reserved bread to use for dipping. You can also use crackers with this dip.
Cream margarine, Crisco and sugar. Add eggs, one at a time, beating after each. Add flour and milk alternately. Stir in vanilla. Save 1/2 cup of batter for icing. Bake in a lightly greased and floured tube pan at 300° for about 1 1/2 hours until done.
In 2-quart saucepan, stir chocolate and butter over low heat just until chocolate melts. Remove from heat. Stir in syrup, eggs and salt.
Melt butter; add sugar and blend. Then add rest of ingredients. Put in greased baking pan (13 x 9-inches). Cook for 1/2 hour in 350° oven or until done.
Mix the first 3 ingredients well. Then mix the 1/4 cup melted margarine with the corn flakes. Cover the other ingredients. Bake in a 9 x 13-inch pan for 50 minutes at 350°.
Cook and drain onion and squash. Mix sugar, melted oleo and milk. Stir these in the squash and onion. Stir in egg. Bake at 325° until lightly browned.
Cook chicken, cut up in small pieces. Cook noodles, onion and celery in broth (about 4 cups) until all liquid has been soaked up. Add chicken, soup and cheese to hot mixture. Bake in moderate oven for 35 minutes.
Mix sugar, Karo and water in pan; bring to boil at 250°. Add 1 tablespoon margarine and peanuts to mixture and bring to 310°. Remove from heat. Add salt, soda and 1 tablespoon margarine. Pour into pie pans. Cool. Remove. Put onto waxed paper and finish cooling.
Brown meat, onion and garlic. Drain well. Add the rest of the ingredients. Add about 3 cups of water and simmer for several hours.
Smooth and creamy for devil's food or any chocolate cake. Melt butter and chocolate together over hot water. Stir hot milk into sugar and salt; add vanilla, add chocolate mixture, beating until thick. Spread on cool cake. Decorate sides with chopped walnuts; arrange walnut halves on top to complete.
Cook broccoli as directed on package; drain well. Arrange in greased baking dish. Place chicken on top. Combine soup, salad dressing and lemon juice; pour over top. Sprinkle bread crumbs and cheese over casserole. Bake at 350° for 20 to 30 minutes. Serves 8 to 10.
Saute the onion, garlic and tomato in the olive oil. Dump in the rice and cook until shiny, about 5 minutes. Add the remaining 6 ingredients; bring to a boil. Cover and bake at 400° for 20 minutes.
Brown beef with onion and bell pepper. Drain well. In a bowl, combine the remaining ingredients with the cooked beef. Pour into a casserole dish and bake at 350 for 30 minutes. Let sit 10 to 15 minutes after taking out of the oven before serving.
Heat oil in a Dutch oven. Saute garlic, onion and celery for 5 minutes. Stir in beef broth, tomato paste, tomatoes, macaroni, kidney beans, cabbage and vegetables; bring to a boil. Cover and simmer for 1 hour. Add remaining ingredients, except Parmesan cheese. Cook 15 minutes longer and then garnish with Parmesan cheese. Serves 24 generously.
Combine milk and water; add pudding mix and beat well. Chill 5 minutes. Fold in all but about 1/2 cup of Cool Whip. Spoon about 1 cup pudding mixture into trifle bowl. Top with 1/3 of wafers (stand some up around edge and sprinkle crushed over top of mixture). Add about 1/3 bananas (dip into lemon juice first). Continue to layer pudding, wafers and bananas. Top with Cool Whip and decorate with banana slices. Chill before serving. I sometimes add a few strawberries around edge of trifle bowl for decoration. You may want to add a few to the whipped cream on top also.
Brown sausage; pour off excess grease. Add bell pepper and onion. Turn off stove; set aside. Add Parmesan cheese. Grease Bundt pan. Layer bottom of pan with sausage mixture. Cut biscuits into fourths; dip into melted butter. Place can of biscuit fourths on top of sausage mixture. Layer again with sausage mixture and another can of biscuit fourths. Repeat process; end with meat mixture on top. Pour remaining butter over top. Bake at 350° for approximately 30 minutes, or until brown. Serve hot.
Mix and then mix with 3/4 cup water. Lay fabric out flat and brush with the mixture until completely wet. Let lay flat until dry. Fabric will be very stiff. Cut into desired widths for ribbon. Will not ravel.