HumbleIntelligence/food-ner-1-Million huggingface dataset:
Divide chicken breasts in half. Place the 8 chicken breast halves in a 9 x 13-inch casserole, which has been sprayed with Pam. Top with Swiss cheese slices. Mix wine and soup (undiluted) and pour over cheese. Sprinkle with dry dressing mix. Drizzle margarine over dressing. Bake at 350° for 45 to 50 minutes. Can be made a day in advance.
Mix all ingredients thoroughly. Pour into 3 or 4 loaf pans. Bake at 325° for about 25 to 35 minutes or until bounces back or toothpick comes out clean.
Blend cornstarch, vinegar and water in saucepan. Add pineapple, sugar, catsup and soy sauce. Cook, stirring constantly, until thickened. Baste spareribs with sauce. Bake at 350° for 1 to 1 1/2 hours, basting and turning several times.
Mix with hands. If too sticky, add extra dry milk. Can be eaten. Store in refrigerator in airtight container.
Fry bacon. Remove from pan and drain all but 2 tablespoons of oil. Mix the rest of ingredients in pan. Cook, stirring until well coated. Pour into 9 x 13-inch baking dish. Crumble bacon over top. Bake at 350° for 30 minutes or until bubbly.
Melt butter, water and caramels in double boiler. Add nuts and mix well with fork. Drop on wax paper. Let cool completely. Dip in melted chocolate.
Combine all in blender. Blend until smooth. Store tightly covered in refrigerator up to 1 month. Makes 5 cups.
Mix sugar, flour and cinnamon in saucepan. Stir in sliced fruit. Cook over medium heat, stirring constantly. Pour into crust. Dot with butter. Put top crust on and bake about 40 minutes at 425° until nicely browned.
Brown sausage; drain grease. Melt together cheeses and Ro-Tel. Add sausage after melted. Serve with chips.
Mix wafer crumbs, coconut and powdered sugar. Add undiluted orange juice and mix well. Form into 1-inch balls. Roll balls in additional powdered sugar. Store in covered container overnight. Makes about 3 dozen.
Dissolve gelatin in hot water. Add orange and cherry juice. Add cherries; stir at intervals to keep them evenly distributed until mixture begins to gel. Refrigerate until ready to serve. Serve plain or with whipped cream.
In an ungreased 17 x 11 x 1 inch pan, spread crescent roll dough (do not separate along perforations). Press dough mixture to spread over bottom of the pan to form a seamless crust for the pizza. Bake according to directions on dough can. Let baked crust cool.
In a small bowl, combine nuts, raisins and coconut; set aside. Core apple and peel the top third. Place in a microwave safe dish. Fill center with nut mixture and sprinkle with cinnamon. Pour apple juice into dish, pour syrup over apple. Cover and microwave on high for 2-3 minutes or until apple is tender, basting and rotating each minute. Serve warm.
Mix all ingredients except nuts, chill until firm, shape into balls and roll in nuts. Serve with crackers or chips.
In container (not aluminum), that is large enough to hold tuna in a single layer, arrange tuna. In cup or small bowl, combine soy sauce, vinegar and ginger; pour over tuna. Let stand for 5 minutes; turn tuna over and let stand 5 minutes longer. In cup or small bowl, combine 2 teaspoons butter and the mustard; mix until combined. Cover and refrigerate until ready to serve.
Wash rice. Pat dry with paper towels. Heat fat or salad oil in a deep heavy 2-quart saucepan. Add rice; stir over low heat until each rice kernel is golden brown. Add boiling water slowly. Add salt. Cover and simmer for 25 minutes. Do not stir. The rice should have absorbed all the water and be dry and flaky. Makes 6 servings.
Preheat oven to 350°. Mix about half of the cake mix with margarine, vanilla and eggs in a large bowl until smooth. Stir in remaining cake mix, chocolate chips and nuts. Drop dough by teaspoonfuls about 2 inches apart, onto ungreased cookie sheet. Bake 10 to 12 minutes (centers will be soft). Cool slightly; remove from cookie sheet. Makes about 4 1/2 dozen.
Saute rice, margarine and onions until brown, stirring constantly. Add remaining ingredients. Bake 1 hour at 400°. Stir occasionally.
Season pork chops with salt and pepper and brown in skillet. Put raw rice in greased baking dish; add chops. Rinse skillet with 1/2 cup water. Pour over rice. Add consomme, cover with foil. Bake 1 hour at 350°.
Cook rice with beef broth until brown and then add together all the other ingredients. Cook about 18 minutes.
Mix all together and bake at 325° for 4 hours or you can make in a crock-pot on low for 8 to 10 hours. Serve over hot noodles or rice.
Cut shortening into flour and salt, using a pastry blender or 2 knives. Combine the beaten egg, vinegar and water. Pour liquid mixture into flour mixture all at once. Blend with fork.
Put everything in a bowl and mix together. Bake at 350° for 40 minutes.
Brown beef and onion until clear. Add seasonings. Add chopped tomatoes, corn and beans. Add chilies.
To one quart of cucumbers (ends cut off) add 1 tablespoon Morton's salt, 2 cloves garlic and fresh dill. Add one-third white vinegar and fill with water (well water preferred). Seal jars. Put on stove in pot of cold water. Boil until cucumbers turn a light color. Remove jars from hot water and let cool.
Combine first 3 ingredients. Add next 5 ingredients, mixing well. Combine eggs, water and 1/2 teaspoon ground white pepper; stir with a wire whisk or	fork until blended. Heat a 10-inch heavy skillet over medium heat until hot enough to	sizzle a	drop of water. Add olive oil and butter and rotate pan to coat bottom. Pour egg mixture into skillet. As mixture starts to	cook, gently lift edges of omelet with a spatula and	tilt pan so uncooked portion flows underneath. Spoon cheese mixture in center and fold sides over filling. Sprinkle with green onions and serve.	Yield:	4 servings.
Blend cherry pie filling and condensed milk together. Add pineapple, Cool Whip and pecans. Mix well. Chill before serving.
Mix all ingredients in large bowl. Makes 3 layers. Bake at 350° for 1 hour.
Combine all ingredients in large bowl. Mix gently, but well. Chill. Looks nice in glass serving dish. Makes 4 to 6 servings.
Mix sugar, Mazola oil and salt well. Scald milk and water; cool 5 to 10 minutes. Sprinkle yeast in and stir to dissolve. Mix with sugar, oil and salt; stir well (it is easier to sift yeast in with the flour). Add flour (pretty stiff). Let rise until double in bulk, turn out on floured board and knead. Have 3 pans greased. Divide dough in 3 equal portions, then divide into 10 pieces and stack in pan. Set in a warm place and let rise until double in bulk.
Scald milk in double boiler. Mix dry ingredients and add to beaten egg yolks. Gradually add the scalded milk, stirring constantly. When cool, gradually add lemon juice and rind, mixing thoroughly. Now fold in stiffly beaten egg whites. Bake in a pan of hot water in a slow oven at 325° for 45 minutes. Chill before serving. If pudding has not browned on top within 45 minutes, turn on broiler for a minute or two to have it a beautiful golden brown. Serve with a lemon sauce. Makes 6 servings.
Beat the pudding, cream cheese, milk and sugar together for 2 minutes. Fold in Cool Whip. Put 1/2 of cookie crumbs into bottom of dish. Pour mixture on top. Add remaining cookie crumbs on top. Put into freezer until ready to serve. This can also be kept in refrigerator and not frozen.
Saute butter, onions, celery and broccoli. Mix all ingredients together. Bake at 350° for about 30 minutes or until lightly browned.
Melt butter and add onions, celery and green peppers. Cook until soft or turned color. Add drained oysters and cooked chopped giblets. Pour over cooked rice and add fresh parsley. Mix very well with salt and pepper to taste and a little cayenne pepper. If dressing is too dry, add some of liquid from oysters or liquid from cooked giblets. Stuff turkey or chicken or serve as a side dish with any fowl or meat. Makes 7 to 10 servings.
Prepare macaroni noodles as directed on package. In a deep casserole, layer macaroni noodles and cheese (3 layers of each), ending with cheese. In another bowl, mix together milk and egg. Pour this over macaroni and cheese. Bake at 350° for 40 minutes.
Place chicken in pot and cover well with water. Add salt and boil chicken until tender. Remove meat from bones and cut into bite-sized pieces. Dip tortillas in hot broth (do not allow tortillas to remain in broth or they will tear apart) and line 13 x 9 x 2-inch pan with totrillas. Combine soups and garlic juice and spread over chicken. Combine onion and bell pepper. Place evenly over top of soup layer. Add cheese in even layer. Mash tomatoes. Combine with chicken broth. Pour over top of mixture. Bake in 350° preheated oven for about 30 minutes.
Butter 2-quart baking dish and spread apples. Mix salt, cinnamon, spice and brown sugar. Sprinkle over apples. Add water. Mix flour, sugar and egg until crumbly and spread over apples. Pour melted margarine over crumbly topping. Bake at 350° for about 1 hour. Serve warm or cold with whipped topping or ice cream. Makes 6 to 8 servings.
Combine the first 5 ingredients in double boiler. Cover and cook over simmering water for 40 minutes or until rice is tender. Stir occasionally. Mix gelatin and sugar; stir into rice until gelatin dissolves. Pour into a large bowl; cool. Add vanilla. Chill until slightly thickened. Fold in whipped cream. Turn into 8-cup ring mold. Chill until firm. Unmold.
Mix together, and pour over pork before baking. Good for roasts, spareribs, shoulder, etc.
Mix all ingredients and form loaf on flat serving dish. Chill 3 hours. Serve on lettuce leaves.
Melt butter in large, nonstick skillet over medium heat. Add onions and garlic; cook 2 minutes. Stir in mushrooms. Cook and stir 3 to 4 minutes. Remove and set aside.
Soak cucumbers in water and lime mixture in crockery or enamelware overnight. (Do not use aluminum ware.) Wash 3 times in clean water and soak in fresh ice water for 3 hours. Combine remaining ingredients and bring to a low boil. Stir until sugar is dissolved. Add cucumbers and soak overnight. Boil pickles in liquid for 35 minutes. Fill sterilized jars and seal.
Soften bread crumbs in milk; add meat, egg, 2 tablespoons grated onion, 1 teaspoon salt, Worcestershire sauce and catsup and mix well. Line the bottom and sides of 10-inch pie plate with mixture. Bake at 350° for 40 minutes.
Melt margarine. Mix cheese, bread crumbs, salt and pepper. Dip chicken in margarine. Roll in cheese mixture. Place on cookie sheet. Bake at 400° for 45 minutes.
Mix all ingredients except onions in large saucepan. Simmer until cheese is melted. Just before serving, add and stir in onions.
Brown blade steak. Trim off fat and skin. Unseasoned tenderizer may be	added before preparation. Blend or chop bell pepper, onion and garlic; set mixture aside. Pour tomato juice in Dutch oven and chopped tomatoes. Now add browned meat and at this point put Dutch oven over medium-high heat. Add chili powder and ground cumin. Now add	the mixture of bell pepper, onion and	garlic	cloves. Add red kidney beans and Tabasco sauce. As	chili cooks, add more tomato juice or crushed tomatoes to make consistency of chili just the way you like it.
Drain beans, corn and water chestnuts and mix together. Mix sour cream and soup together and pour on top of vegetables and mix together. Put mixture in baking dish. Crush up one package of Ritz crackers and sprinkle on top of casserole. Melt 1 stick of butter or margarine and pour on top. Bake at 350° for 45 minutes.
Brown steak, onion and celery in oil. Add sugar, water, pepper and bouillon cube.	Simmer for 45 minutes.	Add green pepper. Cook 5 minutes.	Blend together 1/2 cup water, cornstarch and soy sauce. Add to steak. Stir until thick. Serve over rice.
In large frypan, melt margarine; saute onion and remove from heat. Cook and drain spinach and set aside. Mix all ingredients (you may use the frypan) by hand. Refrigerate 1 hour or overnight. Roll mixture into small walnut sized balls (the smaller the better). Place on cookie sheet sprayed with Pam. Bake at 325° for 20 to 30 minutes. Freeze leftovers.
Mix butter, cheese and garlic salt. Cut French bread in slices, making sure that you don't cut through the bottom. Spread the cheese mixture between the slices. Bake in a 325° oven until the butter is melted. Serve hot.
Heat oil in a large skillet over medium heat. Add onion and garlic; saute until onion is crisp-tender. Add tomatoes, cover; reduce heat. Simmer about 3 minutes. Cut fish into 4 equal portions; place on vegetables. Cut each ear of corn into 4 pieces; add to vegetables. Add olives, dill weed and pepper. Cover and simmer 10 to 15 minutes or until fish turns opaque. Fish is done when it flakes easily when tested with a fork. Yields 4 servings, 237 calories.
Cut together 2 cups flour, 1/2 cup powdered sugar and butter (as for pie crust). Press with heel of hand in 9 x 13-inch glass dish. Bake at 350° for 20 minutes. Mix together eggs, 2 cups sugar, 1/4 cup flour, and baking powder, then stir in ReaLemon. Pour over hot crust. Bake at 350° for 25 minutes. Cool. Sprinkle with powdered sugar. Refrigerate!
Cream shortening, peanut butter and sugar together. Add eggs, one at a time. Sift flour, salt, cinnamon and soda; blend in. Add milk and vanilla. Stir in oatmeal and raisins. Drop onto greased cookie sheet. Bake at 325° for 15 minutes. Also good if chocolate or butterscotch chips are added.
Combine vegetables in a large bowl. Shake remaining ingredients in a jar. Pour over vegetables. Cover and chill. Makes 12 servings and will keep up to 2 weeks.
Cook onion and green pepper in salad oil until tender, but not brown. Add remaining ingredients. Simmer about 20 minutes or until thick.
Beat egg whites until frothy. Add sugar and coloring, cream of tartar and vanilla. Lastly, add mint chips. Mini chips also work well. Preheat oven to 375°. Put cookie mixture on greased cookie sheets. Set in oven and turn off heat. Do not open oven door for at least 5 hours or overnight.
Prepare spaghetti according to package directions and strain. Meanwhile, melt butter and saute onion and bell pepper. Heat soup and add 1/2 of the cheese to the heated soup. Add sauteed vegetables. Add spaghetti, chicken and pimiento. Pour into a pan sprayed with Pam. Top with the remaining cheese and add salt and pepper to taste. Bake at 350°, covered, for 25 minutes and uncovered for 10 minutes or until cheese browns slightly.
Cream sugar, butter and eggs. Add flour, baking soda and cream of tartar. Put in refrigerator overnight. Take small amount of dough out at a time. Roll and cut out. Place on baking sheet and bake at 350° to 375° for 8 to 10 minutes.
Cook cabbage leaves in hot water until soft, a few minutes. Drain on paper towels until dry. Combine meats, salt, pepper, rice and eggs and mix well. Place 2 tablespoons of mixture in each cabbage leaf. Roll leaf around meat and tuck in the ends.
Cream sugar, shortening and salt. Beat in egg and vanilla; blend well. Stir in flour, baking powder and baking soda. Add in drained pineapple and nuts, if desired. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350° until very lightly browned. Frost with powdered sugar and pineapple juice while cookies are still warm.
Spread buns with butter. In bowl, mix sauce, butter and poppy seed. Set aside. Place meat and cheese on buns. Place in pan. Pour sauce over them. Cover tightly with foil. Bake in preheated 300° oven for 15 minutes.
Boil chicken until tender in water seasoned with parsley, onion, salt, pepper and garlic powder. Drain and break chicken into strips or pieces. Boil broccoli until fork-tender; drain. Melt butter and mix with bread crumbs; set aside. Mix soup, shredded cheese, sour cream and lemon juice and heat. Grease 9 x 13-inch casserole with Pam. Put a layer of broccoli, one layer of chicken and pour soup mixture over broccoli and chicken. Sprinkle bread crumbs over top and finely sprinkle Parmesan. Bake at 350° for 40 minutes.
Place cut up chicken in baking dish. Mix together the cream of chicken soup and sour cream. Pour over chicken. Crush crackers and put on top of chicken mixture. Pour melted butter over crackers. Bake at 350° for 45 minutes.
Mix together. Add flour, a little at a time. Bake at 300° for 1 hour and 15 minutes.
Coarse grind cucumbers, onions and peppers. Add canning salt. Mix and let set 30 minutes.
Cream together the shortening and sugar. Beat in the eggs and pumpkin. Add the vanilla. Sift together the flour, cinnamon, baking powder, baking soda and salt; add to the mixture. Stir in the raisins, nuts and chocolate chips. Drop by teaspoonfuls, 2 inches apart, onto a greased cookie sheet. Bake in a	350° oven for 10 to 12 minutes, or until they test done.
Spray broiling pan with Pam. Place fish skin side down. Drizzle each fillet with lemon juice. Drizzle each fillet with butter. Sprinkle with Parmesan and paprika. Salt and pepper to taste. Broil fillets on top rack for 10 to 15 minutes.
Combine sugar, flour, salt, butter and eggs. Add to milk slowly, stirring constantly. Cook over low heat until done. Add vanilla. Pour in baked pie shell. Top with meringue. Brown.
Freeze cookies and grind in a food processor or blender until it looks like "dirt." In a separate bowl, mix softened cream cheese; add pudding, milk and Cool Whip. Beat until smooth, about 3 minutes. Put a layer of cookie mixture in bottom of pan (or flower pot), then add a layer of pudding mixture. Continue to layer, ending with a cookie mixture layer on top. Chill 3 to 4 hours or overnight.
Mix the graham cracker crumbs with 1 stick melted butter to make crust. Layer with sliced bananas. Beat confectioners sugar, 2 sticks butter and eggs at high speed for 15 minutes. Hand stir pineapple (drained) into mixture. Spread over bananas. Layer with Cool Whip and sprinkle with chopped cherries and nuts. Chill.
Separate crescent dough into 8 triangles & place on a greased 12-inch round pizza pan, with points toward the center. Seal perforations. In a bowl, combine the mushroom & butter; toss to coat. Spoon mushroom mixture over dough. Sprinkle with parmesan cheese & Italian seasoning. Bake at 375 degrees for 15-20 minutes or until crust is golden brown & mushrooms are tender. Yield: 8 servings.
Beat sugar with eggs. Add melted margarine. Add flour, baking powder, milk and vanilla. Beat with blender until well mixed. Add batter to 12 x 8-inch greased pan. Top with marshmallows cut in half. Mix brown sugar and nuts and sprinkle on top. Bake at 350° for 40 to 50 minutes.
Melt cheese in microwave oven or on top of stove. Pour remaining ingredients in melted cheese; mix well.
Combine kidney beans with onions and chopped bell pepper. Add bacon, chili sauce, garlic, dark brown sugar and flavoring. Place in heavy skillet and bring to a boil. Turn down heat. Cover and cook gently, stirring, about 25 minutes. Serves 4 to 6.
Lightly brown meat. Add onions, bell pepper and tomatoes. Cook 20 minutes. Add steak sauce, peas and celery. Simmer 20 minutes. Serve over rice.
Remove	skin. Salt very lightly. Sprinkle with your favorite poultry seasoning. Roll with a	rolling pin Rice Krispies. Coat chicken with the Rice Krispies. Place chicken in a pan lined with foil and bake at 375° for an hour.
Boil water, sugar and salt until it forms a hard ball in water (250°). Place marshmallow cream in bowl and stir in hot syrup. Continue stirring until slightly stiff (holds a peak). Fold in nuts, food coloring and vanilla. Drop by teaspoon onto waxed paper on buttered pan. After it is cooled and set, store and place in refrigerator.
Mix all ingredients in casserole. Bake at 350° for one hour or until water is absorbed. Stir occasionally while baking.
Preheat oven to 350°. Heat oil in Dutch oven (frying pan). Add chicken and cook until brown, remove chicken. Add onion and garlic and cook until onion is soft. Add green pepper and tomato, cook, stirring, until liquid evaporates. Add rice and coat with vegetables. Add broth, bay leaf and salt; bring to a boil. Pour in shallow baking dish. Arrange chicken on top with pimento for garnish and cover with aluminum foil. Bake for 1 hour.
Combine in a heavy skillet, the sugar, cocoa, milk, syrup and margarine. Mix and let come to a boil. Let mix boil for 5 minutes or until soft ball stage (238°). Stir only until sugar dissolves. After mix has reached soft ball stage, set off burner to cool until you can place hand on bottom of skillet. Beat until mixture loses its shine. Add nuts and vanilla. Pour into buttered dish and cut into squares when hard.
Add soda to buttermilk and set aside. Cream sugar and Crisco. Add eggs one at a time. Add other ingredients. Add flour and milk alternately. Makes 4 layers. Bake at 350° about 15 or 20 minutes. Top with Fudge Frosting.
Cook potatoes in salted water to cover over medium heat until tender (about 15 minutes). Heat margarine in skillet; add onion and cook until softened (about 5 minutes). Stir in curry powder and honey; cook about 1 minute. Drain potatoes; toss with peas to coat with onion mixture. Serve hot. Serves 4.
Cream Crisco and brown sugar; add eggs and vanilla. Mix well. Add flour, baking soda and oatmeal. Set aside and make filling.
Mix cake according to	package, using pineapple juice for liquid and water to make up liquid amount. Grease and flour 15 x 10-inch pan. Bake at 350° for 15 minutes. Cool in pan. Blend cream cheese, pudding mix and cold milk together. Fold in drained pineapple;	spread	over top of cooled cake. Cover with Cool Whip. Sprinkle with nuts and coconut. Refrigerate for several hours.
Place oil in a deep skillet and add water, green pepper, tomatoes, eggplant, onion, garlic and spices. Cook at medium heat until most of water is absorbed. Lower heat and simmer, stirring often. Cook until vegetables are tender.
Boil garden spirals for 8 minutes; drain but don't cool. Mix salad dressing with milk, garlic, parsley, salt and pepper. Pour over pasta and mix well. Fold in all other ingredients, Parmesan cheese last. Cover and cool for several hours. Makes 8 servings.
Pound each chicken breast until flattened and place 1/2 cheese slice and slice of ham on chicken, then fold each breast in half and roll together. Put butter in micro-proof baking dish and melt. Place each chicken breast in pan and cook on High, covered, for 10 minutes. Blend soup and mushrooms with juice of chicken together and pour over chicken and cook 4 minutes on High. Stir chicken juice with soup and mushrooms to be used as gravy.
Mix onion with potatoes. Heat large black iron skillet. Grease skillet with lard. Add potatoes and onions. Put lard on top of potatoes and onions. Add salt and pepper. Put lid on and cook slowly until well done, about 30 to 40 minutes.
Preheat oven to 275°. Beat egg whites, salt and cream of tartar together in bowl until the whites hold a stiff peak. Add the sugar gradually, beating until mixture becomes stiff and glossy. Beat in cornstarch, then vinegar and vanilla.
Combine mushrooms, eggplant, tomatoes, green peppers and garlic. Simmer in fat; season with salt, pepper and marjoram. Cook for 20 minutes.
Mix Kool-Aid, sugar and water. Add pineapple juice then chill. Pour over ice in a punch bowl adding chilled ginger ale. For an extra special punch, pour over 2 to 3 pints of sherbet.
Mix dry ingredients first, then add liquid plus shortening and beat. Don't overbeat or you may have air bubbles in your icing. Can add icing food coloring found in cake decorator's section of your store to decorate your cake with any color(s) you like.
Preheat oven to 300°. Combine all ingredients, except sour cream and noodles or rice. Place in 2-quart casserole. Cover. Bake for 3 hours. Do not peek! Remove from oven. Stir in sour cream. Serve over noodles or rice. Serves 6.
Cream sugar, oleo and cooking oil; add eggs, beating well after each. Add flour, baking powder and milk. Add lemon or vanilla extract to taste. Pour into large tube pan. Bake at 350° for 1 hour. Let stand in pan for 20 minutes before removing.
Combine all ingredients and mix well. Store in airtight container. Makes 1 3/4 quarts.
Brown beef in large skillet and drain. Add all other ingredients to beef. Stir and pour in 2-quart dish to bake at 400° for 10 minutes, then turn oven down to 325° for about 30 minutes. (Don't overcook, it will become dry.)