HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, eggs and oil. Add dry ingredients, mixing well. Add remaining ingredients. Pour into greased and floured jelly roll pan. Bake at 350° for 45 minutes. Cool. Frost with Cream Cheese Frosting.
Spread softened cream cheese on pizza pan. Layer chili, onions, peppers and cheese on top. Bake at 350° until cheese melts. Serve with nachos.
Press cookie dough onto greased 12-inch pizza pan. Bake at 350 degrees for 20 minutes or until golden brown. Cool in pan on wire rack. Beat cream cheese and sugar in a large bowl with mixer on high speed until well blended. Gently stir in strawberry Cool Whip. Spread cream cheese mixture over crust, top with strawberries. Serve immediately or cover and refrigerate until ready to serve. Makes 12 servings.
Mix all together and put in casserole dish. Bake about 45 minutes in a 350° oven.
Mix together the first 4 ingredients and put into a 9 x 13-inch pan. Mix the cake mix with the margarine. Sprinkle this crumb mixture over rhubarb and bake at 350° for 45 minutes. Serve either warm or cool.
Melt butter in large skillet. Add all ingredients (except chicken). Bring to a boil. Add chicken. Bring to a boil, but do not actually boil. Cover; lower heat. Simmer 30 minutes or until chicken is tender. Remove chicken to platter. Serve with noodles or rice over which remaining liquid has been poured. Serves 4 to 6.
Put popped corn in brown grocery bag. Combine brown sugar, butter, syrup and salt in 1 1/2-quart glass dish. Microwave on High until it boils. Microwave 2 minutes more, stirring after each minute. Remove and stir in soda. Pour mixture over corn in bag. Roll shut and shake well.
Cook carrots just until tender. Drain onions and peppers. Heat soup, sugar, oil, vinegar, salt and pepper together in a saucepan until mixed well. Pour over vegetables and toss until well coated. Keep refrigerated. Let stand overnight for best flavor.
Brush the inside of pie shell with a small amount of the beaten eggs. Prick bottom and sides with a fork. Bake shell for 5 minutes or until light golden brown in a 425° oven for metal pan or 450° for glass plate. Reduce temperature to 350° for metal pan or 375° for glass plate.
Heat a large paella pan or frying pan. Add 1/4 cup oil and brown the chicken pieces. Remove them from the pan. Add the sausage, without the casings, the onions, garlic and ham. Saute until the onions are clear, then add the tomatoes. Saute for 5 minutes more and remove all from pan. Add remaining oil to pan and add the rice, stirring over the heat until the rice begins to brown lightly.
Combine ingredients (except chicken) in large kettle. Bring to a boil. Add whole fryer; boil for 50 minutes, or until tender, turning once. Use sauce as a dip when you serve chicken.
Drain pineapple; reserve syrup. Add enough boiling water and syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peels. Fold in orange and pineapple; fold in whipped cream. Pour into 6-cup mold. Chill until set. Serves 8 to 10.
Mix all ingredients and beat for 5 minutes. Pour into greased Bundt or angel food cake pan. Bake at 350° for 50 to 60 minutes.
Place pasta in large bowl. Add remaining ingredients. Toss lightly. Cover and refrigerate overnight. Stir before serving. Serves 12 to 15 happy guests.
Grease two 9 x 5 x 3-inch loaf pans; set aside. In a medium bowl, stir together the flour, baking powder, cinnamon, baking soda, nutmeg and ginger; set aside. In a large bowl, combine sugar, pumpkin, egg product and oil. Add flour mixture to pumpkin mixture. Stir just until moistened. Fold in cranberries and almonds. Pour batter into prepared pans. Bake at 350° for 60 to 65 minutes or until wooden toothpick inserted near the center comes out clean. Cool 10 minutes. Remove from pans. Let cool; wrap and store overnight.
Cut up chicken. Boil and debone. Set aside. Steam broccoli; set aside. Cook Uncle Ben's broccoli-rice-au gratin in chicken broth according to instructions on package. Mix rice, broccoli and chicken together. Add a little grated cheese and stir. Pour mixture in buttered casserole dish and spread out. Spread grated cheese on top of mixture. Mix 2 cans of soup with 1 cup mayonnaise and stir. Spread on top of cheese. Crush cracker crumbs and mix with 3 tablespoons butter and stir. Spread on top of soup. Bake at 350° for 20 to 30 minutes or until cracker crumbs are browned.
Thaw spinach, drain; combine with the mayonnaise, sour cream, onion, pecans and the soup mix. Stir well. Cover and chill several hours. Serve with raw vegetables.
Mix all ingredients together (except ice cream) . Put half of the mixture in bottom of a 10 x 13-inch pan. Chill. Put ice cream on top (cut inch thick). Top with remaining ingredients. Cover with foil and place in freezer. Remove 10 to 15 minutes before serving. Cut into squares (18).
Heat waffle iron. Beat eggs. Beat in remaining ingredients. Pour into center of hot waffle iron. Bake about 3 to 5 minutes. Makes eight 7-inch waffles.
In medium skillet, melt butter. Add chicken and brown on both sides, 12 to 16 minutes. Add mushrooms, wine and herbs. Cook covered over low heat, 5 to 10 minutes or until hot. Makes 4 servings.
Drain pineapple juice into a saucepan. Add jello and dissolve on low heat. Stir and set aside to cool. Add buttermilk; stir well. Add pineapple, then stir in Cool Whip topping until mixed. Pour into glass dish or Tupperware rectangle.
Cover bottom of a 9 x 13-inch pan with crescent rolls, brown meat, onion, green pepper and mushrooms. Add pizza sauce. Pour over crescent rolls. Top with cheese. Put remaining rolls over the top. Bake at 350° for 30 to 40 minutes.
Debone chicken breasts; cut into pieces and layer on the bottom of a 9 x 13 casserole. Take 12 corn tortillas, break into bite-size pieces and layer over chicken. Mix together soups, broth, salsa, chili and onion. Pour over chicken and tortillas; top with grated cheeses. Bake at 350° for 15 minutes, covered. Uncover and bake for another 30 or 40 minutes until bubbly hot.
Cook broccoli and cauliflower according to package directions. Drain and set aside. Saute onion in 1 1/2 teaspoons margarine; set aside.
Mix all ingredients. Pour over cabbage and toss. Chill 2 hours, covered. Then serve.
Dissolve Jell-O and sugar in boiling water. Add cold water, then lemon juice and pineapple juice. Mix and chill. Add ginger ale. Just prior to serving, may be frozen (without adding ginger ale). It may be partially thawed and served slushy. Serves approximately 40 punch cups.
Heat oven to 400°. Grease 10-inch pie pan lightly. Cook ground beef and onion. Stir in taco seasoning; spread in pie pan. Sprinkle with cheese and Ortega's.
Preheat oven to 450°. Put meat in an oven roaster. Add onion, potatoes and tomatoes. Salt and pepper to taste. Cover with water. Bake for about 1 hour. Serve with green peppers and radishes.
Preheat oven to 400°. In a large mixing bowl, mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into pie filling. Spread over crust. Sprinkle reserved crumbs over top, pressing lightly. Bake for 20 minutes or until lightly browned. Cool. Cut into squares.
In a small bowl, stir first 3 ingredients until smooth. Set aside. Generously spray a large skillet with cooking spray. Heat over medium heat. Add shrimp, veggies and garlic. Stirring constantly, cook 3 to 4 minutes. Stir sauce mixture. Add to skillet. Stirring constantly, bring to a boil and boil 1 minute. Makes 4 servings.
Mix flour, powdered sugar and margarine like for pie crust; press into 9 x 13-inch pan. Bake at 325° until light brown for 15 to 20 minutes.
Cut bacon up in pieces and fry out. Drain grease; place bacon in an oblong baking pan. Mix remaining ingredients. Pour over bacon pieces and bake until done in a 350° oven (about 25 to 30 minutes, depending on oven and size pan used).
Cook spaghetti. Drain and combine ingredients except for cheese. Put in casserole dish and top with remaining cheese. Heat in a 350° oven until hot and bubbly.
Preheat oven to 350°. Prepare roll mix according to package directions. While dough rises, slice onion. Saute onion in margarine until limp and golden, about 20 minutes. Cool slightly. Beat eggs and sour cream until blended. Add salt and stir sour cream mixture into onion. When dough has doubled, punch down and let it rest 10 minutes. Then roll out to an 11 x 15-inch rectangle. Line a 9 x 13-inch pan with the dough, turning up 1-inch edge on all sides. Pour onion mixture into the dough-lined pan. Bake 55 minutes or until onion custard-like mixture is set. Serves 12.
Combine cracker crumbs and Italian seasoning. Dip eggplant slices in beaten eggs, then in cracker crumbs to coat completely.
Place chicken, peas and carrots in pot. Add cream of chicken soup. Heat over low heat until bubbly. Bake Grand biscuits according to directions. Place biscuits on individual plates. Pour chicken mixture over biscuits in desired amounts. Serves 4.
Mix pineapple juice, mandarin orange juice and lemon juice in a small bowl. Pour over banana in a large bowl. Add celery, cabbage, walnuts, raisins and fruit. Add yogurt and salt; toss to mix. Chill until serving time. Serves 8.
Cook sausage slow, then cool and pour off fat. Into drippings, put apple or plum jelly and liquid of pineapple that has been drained from pineapple chunks that are to be used. Dissolve in this juice cornstarch, catsup, Worcestershire and mustard. Warm until thickens. Add sliced sausage and pineapple chunks.
Mix all ingredients well and pack in a tube cake pan which has been lined with wax paper. Place in refrigerator 3 days before serving.
Place shrimp in buttered casserole with tomatoes, chopped onion and green peppers. Bake about 1/2 hour in moderate 350° oven.
Brown ground chuck and diced onion. At same time cover noodles with water and boil for 10-15 minutes. Drain noodles. Add pasta sauce and garlic salt to meat. Add noodles to meat and sauce. Top with Parmesan cheese.
Cut baked potatoes into 1 inch cubes and place in a 9 x 13 inch pan that has been greased well. Sprinkle with half of salt and pepper, bacon and cheese and sour cream, then repeat 2nd time same way. Bake uncovered at 350 degrees for 20 minutes until cheese is melted. Sprinkle with chopped onions.
Chop up fruit and vegetables, first nuts. Mix first 4 ingredients, then add vegetables and fruits after being drained. Refrigerate.
Coat chicken with seasoned flour. Brown in butter. Place in baking dish. Add sweet and sour sauce and pineapple. Cover and bake at 350° until chicken is tender, about 1 hour. Makes 3 to 4 servings. Good with hot, cooked rice.
Soften gelatin in juice. Boil water and add juice mixture gradually, stirring until gelatin is dissolved. Remove from heat and pour into lightly greased 9 x 13-inch pan. Chill. Cut into squares. When firm, refrigerate. Yield: 100 little squares.
In heavy-bottomed saucepan, cook peppers, onions, garlic and bay leaves in oil, stirring frequently, until vegetables are soft. Add chili powder, salt and sugar. Cook, stirring constantly, 2 minutes more. Add meat and cook until lightly brown. Add chili peppers, tomatoes and their juice and kidney beans. Simmer, uncovered, for 2 hours. Yields 6 to 8 servings.
Combine peas, ham hocks or chopped ham, onion, thyme and water in large Dutch oven. Bring to a boil. Reduce heat; cover and simmer until tender (1 1/2 to 2 hours). Add potatoes, rutabaga, celery, leeks and salt. Return to simmer and cook, covered, for 30 to 45 minutes. Remove ham hocks; discard skin and bones. Chop finely and return to soup. Sprinkle parsley or thyme on top. Makes about 15 cups.
Preheat oven to 375°. Stir together the first 5 ingredients. Add shortening, egg, milk and vanilla. Stir with a wooden spoon until well mixed. Stir in the oats and the chocolate chips or other pieces. Drop dough by rounded teaspoonful about 2 inches apart into ungreased cookie sheets. Bake about 10 minutes or until golden. Remove cookies to cooling rack. Makes about 48 cookies.
Soak tortillas in chicken broth. Line a 13 x 9 x 2-inch baking pan with tortillas. Place chicken on tortillas. Sprinkle onion and bell pepper over chicken. Sprinkle cheese over onion mixture. Mix soups and chili powder in bowl. Pour over cheese. Pour tomatoes over top. Bake at 350° for 30 minutes. Turn oven off. Let set for 15 minutes longer.
Melt butter, stir in flour, salt, dill weed and pepper. Add milk all at once. Cook and stir until it thickens and is bubbling. Blend in salad dressing and onion. Fold in potatoes. Sprinkle with paprika.
Coat beef with flour and pepper. Brown meat in oil. Add onion and garlic and cook until tender. Pour off fat. Add thyme, basil, oregano, rosemary, marjoram, parsley, wine and water. Cover and simmer 1 hour, stirring occasionally. Add more water if necessary. Add tomatoes and simmer for 1 additional hour. Add carrots and potatoes. Simmer 30 minutes. Serves 9.
Shake chicken pieces in a bag with the flour, salt and pepper. Brown in butter and oil. Place browned chicken in a greased 3-quart casserole dish. Combine orange juice with vinegar, sugar, basil and nutmeg. Pour over chicken. Cover and bake at 375° for 1 hour and 15 minutes or until tender, basting often. Place peach or apricot halves between the chicken pieces, basting well. Bake uncovered for 15 minutes longer. Serves 6. This is good served over rice.
Dissolve jello in hot water. Add lemon juice. Set aside; let cool. Make graham cracker crust by mixing butter and graham cracker crumbs and pressing into a pan. Refrigerate. Mix cream cheese and sugar. Add vanilla and cooled jello. Fold in Cool Whip; pour over crust and chill. Top with can of cherry pie filling.
Cut pork into bite size cubes (1/2 to 1-inch). Mix egg, flour, salt and cornstarch well, then add chicken broth to mixture. Dip pork cubes in mixture and fry for 5 to 6 minutes in hot oil. Drain.
Mix Jell-O pudding and let set. Pour in cherry pie mix; swirl. Pour in whipped cream; swirl. Chill and serve.
Brown hamburger and onions until brown. Drain well. Mix meat mixture with beans and 1 can of tomato soup. Place in casserole dish. Top with mashed potatoes. Cook 25 minutes at 350°.
Combine the salmon and egg in a medium size bowl. Mix well. Add saltine crumbs and mix well. Shape into patties. Heat oil (about 1/4 inch deep) in skillet. Carefully place the patties into the oil. Cook over medium heat until brown on both sides.
Combine all ingredients and bake 1 hour at 350° in a greased and floured bread pan. Do peel zucchini and remove seeds.
Brown sausage and drained well. Add to picante sauce and cheese. Cover and let simmer over low heat until cheese is melted stirring often. Stir until well blended. Serve with tortilla chips.
Mix all together in a greased casserole dish. Cook in microwave for 17 to 20 minutes or in oven at 350° for 1 hour.
Saute mushrooms in olive oil until tender. Stir in sugar, soy sauce and water. Cover and simmer for 25 minutes or until water is absorbed. Add sesame oil. Serves 6 as a side dish.
Cream butter and peanut butter. Add sugar gradually and cream thoroughly. Add well beaten egg. Sift flour, soda, baking powder and salt together and add to creamed mixture. Chill dough well; form into balls the size of a walnut. Place on lightly greased baking sheet. Flatten with fork dipped in flour. Bake 10 to 12 minutes at 375°.
Mix together powdered sugar, cream cheese, peanut butter and Cool Whip until smooth. Pour into graham cracker crust. Top with Cool Whip or pecans.
Cook lasagne noodles as directed on package. Rinse in cold water. Drain; blot with paper towels. Set aside while you prepare cheese filling. (Lay drained noodles on foil until needed.)
Beat eggs in mixing bowl. Add remaining ingredients. Roll out dough and then roll into a tube shape. Cut into 1/4-inch rows and unroll. Ready for cooking.
Chop Spam up in food processor. Place in bowl and stir in olives, celery, eggs, mayonnaise and cheese. Mix well. Can be served on bread for sandwiches or on crackers.
Mix and then beat until smooth. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes. Cool 15 minutes, remove from pans and place on wire racks and finish cooling. Split each layer to make total of 4 layers.
Combine first 7 ingredients and mix with wire whisk. Place chicken in a shallow baking dish. Pour mixture over chicken coating chicken on both sides. Cover and marinate in refrigerator 30 minutes or longer. Grill chicken, brushing with marinade or bake at 350° for 45 minutes, basting chicken while cooking. Yields 4 (6 ounce) servings.
Brown sausage and drain. Beat eggs well. Add milk, bread, salt and mustard. Stir in sausage and cheese. Pour in greased 9 x 13-inch pan. Refrigerate overnight. Bake for 45 minutes or until firm at 350°.
Mix all ingredients, adding nuts last. Pour into a 9-inch pie pan lined with your favorite crust. Bake at 450° for 10 minutes, then reduce heat to 250° and continue baking until a knife inserted will come out clean.
Cream the butter and sugar. Add and blend in the eggs and vanilla. Sift the flour, baking powder, soda and salt. Add alternately with sour cream to the first mixture. Add the blueberries last. Bake in a 350° oven for 25 minutes. Yields 24.
Melt butter. Add sugar, flour, cocoa, baking powder, salt, eggs and vanilla. Stir with spoon until well blended and smooth. Stir in chocolate morsels and nuts. Spread in 13 x 9-inch baking pan. Sprinkle with remaining 1/2 cup morsels. Bake 30 to 35 minutes. Cool. Cut into 2-inch squares.
Preheat oven to 375°. Melt butter. Blend in hot sauce and spices. Wash chicken and place in bowl. Pour half of hot sauce glaze over chicken and let marinate in refrigerator for at least 3 hours. Place chicken on rack over shallow baking dish. Brush with glaze. Bake, uncovered, for approximately 50 minutes. Turn once during baking and brush with glaze. Before serving, brush chicken with any leftover glaze.
Cook chicken, debone and cut in small pieces. Crush crackers. Mix all ingredients together. Bake 1 hour in a 9 x 13-inch pan in 325° oven.
Cut meat in cubes and fry until brown in butter. Cut finely the onion, green pepper and celery; add to meat. Fry until onion is soft. Add to this the water and the rice. Cover and cook until rice is done. Add more water, if necessary.
Melt oleo and sugar. Add Chex, coconut and nuts. Put in 2/3 of mixture into greased 8 x 10-inch pan. Set other 1/3 mixture aside. Slice and press ice cream onto Chex. Put rest of Chex mixture on top. Freeze.
Peel pears; slice them. (I quartered them and then sliced them twice again so that so that they would cook down quicker.) Cover with sugar. Let set overnight.
Mix all ingredients, add Seven-Up last. Bake at 305 degrees for 20 minutes. Makes three layers.
Mix together and divide into 3 (8-inch) pans. Bake in 350° oven. Cool and fill and frost with Frosting Mix.
Put soup in boiler undiluted;	add gelatine and bring to a boil, stirring constantly.	Put cream cheese and soup mix in blender (better to do half	portions at a time) and blend. Put all in big bowl and add cooked shrimp, onion and celery. Fold together and put in mold.
Mix cream of celery soup, mayonnaise, milk, cheese, turkey, and peas. Cook noodles and fold in the above ingredients. Bake at 350°, covered, for 20 to 30 minutes.
Lightly brown chicken in oil over medium-high heat. Add steak seasoning and preserves; mix well. Continue cooking chicken until brown and tender on low heat. Sprinkle with sesame seed just before removing from pan. Serve over rice or buttered egg noodles. Use salt and pepper to taste.
Cream together oleo, sugar and egg. Stir in milk and vanilla. Sift together flour, baking powder and salt. Add to creamed mixture and mix thoroughly. Chill overnight.
Sift all the dry ingredients together. Add sweet potatoes and milk to form soft sticky dough. Put hands under warm water from tap. Form dough into balls with hands to make biscuits. Place on greased baking sheet. Bake at 425° for 10 to 12 minutes. Makes 3 to 4 dozen biscuits (2 to 3 inches each).
Mix together; then beat 1 egg with 1/2 cup milk. Add 1 1/2 cups crushed cracker crumbs. Make into balls.
Cook and drain green beans.	Saute almonds in butter until lightly brown. Add salt and toss with beans.
Add and blend all ingredients. Drop by teaspoonfuls into hot oil and fry to a golden brown. Drain on paper towels and serve hot. Serves 4 to 6.
Cook sliced squash and sliced onions together in small amount of water. When done, add 2 beaten eggs and cornstarch (dissolved in milk) to squash mixture. Brown crushed bread or cracker crumbs in butter and sprinkle over top. Cook until bubbly.
Combine first 4 ingredients. Beat well with mixer. Add eggs and beat again. Add remaining ingredients and mix well. Drop by teaspoon on cookie sheet and flatten with fork. Bake at 375° for 10 minutes. (Excellent iced with vanilla cake icing.)
Mix together flour and seasonings. Dredge chicken in mixture. Brown chicken in melted butter in skillet. Transfer to a roasting pan. Combine juice, soy sauce and sugar; mix well. Pour over chicken. Bake uncovered in 350° oven for 1 hour, basting every 15 minutes. Makes 4 servings.
In large kettle, combine water, butter and onion. Simmer for 5 minutes. Add rest of ingredients; mix well. Will stuff body cavity of 8-pound turkey.
Boil chicken; save water. Cut up in bite size pieces. Melt margarine; add flour, salt and pepper. Add chicken broth gradually; stir constantly until thickened. Add cream and cooking sherry. Heat. Combine sauce with spaghetti, mushrooms, chicken and almonds. Pour into 2-quart casserole dish. Sprinkle with cheese. Bake at 400° for 25 minutes (no cover).
Cut chicken into small cubes. Blend together Italian dressing, mayonnaise, cream cheese, lemon juice, and salt.	Stir in chicken, eggs, celery, and almonds. Place mixture in a 2 quart baking dish. Combine bread crumbs with butter. Sprinkle evenly over top of chicken mixture. Bake at 325° for 20 to 30 minutes or until hot and bubbly. Makes 8 servings.
Mix ingredients together. Drop spoonfuls into hot grease and cook until brown. Leftover mashed potatoes can be used.
Brown the pork chops lightly on the stove top. Remove from pan, then proceed to add all the other ingredients into the grease from the chops. Simmer for 5 minutes. Place chops into pan, then put sauce over chops. Place in oven at 350° for 1 hour.
Layer first 5 ingredients in a large bowl 1/2 at a time; then ice with salad dressing and sprinkle with Italian dressing and Parmesan cheese. Cover and refrigerate for one hour. Mix and serve.
In a large skillet, brown ground beef and drain. Place browned beef back in skillet and add Ranch Style beans, Spanish rice and picante sauce. Heat for approximately 10 minutes. Add half of cheese and heat another 10 minutes. Remove from heat and garnish with remaining cheese. Serve with tortilla chips. Serves 4 to 6 people easily. Total preparation time: Approximately 30 minutes. Only one skillet to wash!
Cook pasta until tender, but still firm. Drain, reserving 1/2 cup cooking liquid. Combine sun-dried tomatoes, cheese, basil, pine nuts and garlic in food processor or blender. With machine running, gradually add olive oil and process until a smooth paste forms. Combine 3/4 cup pesto with reserved liquid in same pot. Add pasta and toss to coat, adding more pesto if desired. Season with salt and pepper.
In stock pot, saute onion in butter. Blend in flour, herbs, salt and pepper. Stir in tomato paste, brown sugar, 4 2/3 cups water and chicken bouillon. Blend together 3 1/2 cups water and dry milk. Add to soup and heat, stirring constantly, until thickened and smooth. Add tomatoes. Simmer, uncovered, 12 to 15 minutes. Do not boil.
Brown beef, onions and celery. Add tomato sauce, catsup, corn, chili powder, salt and pepper. Cook 30 minutes. Add cooked noodles. Pour in casserole and top with grated cheese. Bake at 350° for 10 or 15 minutes.
Mix the first 6 ingredients together; cook over medium heat until thickened. Remove from heat. Add vanilla.
Crush cookies and put in bottom of 13 x 9 x 2 inch pan. Mix pudding with milk and set aside. Mix softened cream cheese and powdered sugar, then mix with pudding. Last, fold in Cool Whip. Pour the mixture over cookies. When ready to serve sprinkle the rest of the cookies over the top.