HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except rice. Bring to a boil. Add rice. Cover; let simmer until rice is tender.
Cut up cheese and butter in spinach. Mix in flour and eggs. mix together. Salt and pepper to taste. Place in greased 9 x 13-inch pan. Bake at 350° for 1 hour or until browned.
In saucepan, cook the vanilla pudding with milk according to pkg, until bubbly. do not scorch. Stir constantly. When done put in glass bowl, let cool in ice. Remove from refrigerator, set aside.
Cook pie ingredients over low heat until thick, stirring constantly. Pour into baked or graham cracker shell.
Combine all ingredients except lemon slices in a large punch bowl. Add ice. Garnish with lemon slices. Makes 32 servings.
Mix everything; shape in loaf. Pour catsup on top. Bake at 350° for 1 1/2 hours.
Cut up cabbage, removing hard core. Place cabbage in boiling water and parboil 5 minutes; drain. Alternate layers of cabbage, soup and cheese in a greased casserole. Season and sprinkle with bread crumbs. Dot with butter and bake at 350° for 20 to 30 minutes in a 1 1/2-quart casserole. Makes 6 to 8 servings.
Heat oven to 350°. Mix crushed pretzels, 1/3 cup sugar and margarine. Press firmly into bottom of 9 x 13-inch baking pan. Bake 10 minutes. Cool.
Saute onion in margarine. Cook broccoli until tender. Drain. Add onions, mushrooms, soup, mayonnaise, milk, bread crumbs and cheese to the broccoli. Stir and blend all ingredients. Season to taste. Cover and bake at 350° for 30 minutes. Makes 8 servings.
Drain and chop tomatoes. Reserve juices from tomatoes separately. Add oil, onion, garlic, sun-dried tomatoes, pine nuts and chicken to a non-stick saut pan. Cook 4 minutes over medium-high heat, until garlic starts to brown. Add the brandy and stir well, cook for 2 minutes. Add the chopped can tomatoes and basil. Cook 2 more minutes while stirring well. Add chicken stock, reserved juice form tomatoes and cream. Bring to a boil and simmer 20 minutes. While the sauce is simmering, prepare pasta. Drain pasta and return to pot. Pour sauce over pasta and stir until well combined over low heat. Add cheese and serve. Serve 4-6 people, depending on portion size!
Brown crumbs in butter. Add corn, slightly beaten eggs, soup, onion and seasonings. Pour into buttered casserole or ring mold. Bake at 350° for about 40 minutes or until firm and pulls away from side of pan. If baked in ring mold, turn out on serving plate and serve with cooked Brussels sprouts in center.
Scald milk. Cool to lukewarm in bowl. Add yeast, sugar and 1 1/2 cups flour; mix well. Let stand until bubbly. Stir in salt, eggs, oil and remaining 1 1/2 cups flour to form soft dough. Knead on floured surface until smooth and elastic. Place in greased bowl, turning to coat surface. Let rise, covered, in warm place until doubled in bulk. Roll 1/4-inch thick on floured surface. Spread with 3 tablespoons softened butter. Sprinkle with mixture of cinnamon and 1/2 cup brown sugar. Roll as for jelly roll. Slice 1 1/2 inches thick; place in greased baking dish. Combine 1 tablespoon butter, 1/4 cup brown sugar and water in bowl. Drizzle over rolls. Bake at 350° for 35 minutes or until golden brown. Yield: 12 servings.
Pour pie filling in 10 x 10-inch baking pan. Sprinkle cake mix and nuts. Cut margarine into 1/4-inch pats and cover the entire mix. Bake at 350° for 35 minutes. Cool. Then refrigerate for 1 hour.
Preheat oven to moderate temperature (350°). Beat yolks, sugar, water and vanilla until thick and light. Add flour. Have egg whites at room temperature. Beat egg whites and salt until foamy; add cream of tartar and continue beating until whites are stiff. Fold whites into the yolk mixture. Place batter in ungreased 10-inch tube pan; cover with brown paper. Bake for 15 minutes; remove paper and bake 45 minutes longer. Invert pan until cake is cool.
Mix all but last 2 ingredients together and pour into large buttered casserole dish. Top with cornflakes mixed with margarine. Bake at 300° for 1 hour.
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 to 1 1/2 hours. In a skillet, saute the onion, celery and garlic in oil until tender. Stir in the remaining ingredients. Spoon 1 cup sauce over roast. Bake 45 to 55 minutes longer or until a meat thermometer reads 160°. Let stand for 10 to 25 minutes before slicing. Serve with the remaining sauce. Yield: 8 servings.
Wash chicken pieces and pat dry. Set aside. Beat egg and milk in a bowl. In another bowl, mix potato flakes, garlic powder and Parmesan cheese. Roll chicken first in egg mix, then in the potato flakes mixture. Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place them skin side up in the pan. Bake at 400° for 45 to 50 minutes, or until juice from thighs runs clear when pierced with a fork. Transfer to serving platter. Garnish with celery leaves and celery slices and serve.
Heat cheese until melted. Add the cooked broccoli and sausage. Mix by hand until well blended.
Sift together flour and powdered sugar. Cut in butter until mixture clings. Press in 13 x 9 x 2-inch baking dish. Bake at 350° for 20 to 25 minutes or until light brown.
Beat eggs, sugar, oleo and potatoes. Add milk. Add flour and baking powder. Mix until firm dough (may need more flour). Let set for 10 minutes.
Cream the butters. Beat in sugars. Add other ingredients. Roll into small balls. Smash with fork dipped in flour. Bake at 350° until lightly browned on bottom, about 7 to 8 minutes.
Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating well. Gradually add flour, beating until blended. Stir in vanilla and pecans. Cover and chill 1 hour. Shape dough around each cherry half to form a 3/4-inch ball. Place balls 2 inches apart on ungreased cookie sheets. Bake at 375° for 20 minutes. Roll in powdered sugar while warm. Cool on wire racks. Yield: 28 cookies.
Brown ground meat. Cook bacon. Combine ingredients in casserole dish. Cook only 1 hour at 350°.
Cook macaroni. Combine ingredients (except shredded cheese). Put in dish. Top with shredded cheese. Bake at 350° for 45 minutes.
Sift together cornbread mix, baking powder and salt. Add cheese, onion, peppers, corn oil and sweet milk. Pour into a greased 9 x 13-inch Pyrex dish. Cook at 350° until nice and brown.
Sift flour, baking powder, baking soda, salt and cinnamon; set aside. Separate egg white from egg yolk and set mixer to medium speed. Beat egg white, adding sugar 1/2 cup at a time until foamy, then add the egg yolk and oil until blended. Next, add flour mixture and mix until smooth, then add carrots, pineapple and pecans. Mix at low speed until well mixed. Bake at 350° for 35 to 40 minutes or until tester comes out clean.
Preheat oven to 400°. Sift dry ingredients together. Mix together wet ingredients. Barely mix the 2 together. Pour into greased muffin tins and bake 20 to 25 minutes. Yield: 2 dozen.
Put beef roast in roaster; cover with water. Bake until tender. Pour off broth and refrigerate until grease separates. Throw away grease. As roast cools, shred with a fork, disposing of any fat or bone. (This may be done 2 or 3 days ahead.) To shredded beef, add clear broth, mushroom soup and dry onion soup mix and mix well. Bake at 350° for 1 hour or a little longer (I use a crock-pot).
Boil leaves and steep approximately 1 minute. Add sugar. Stir and serve hot. Good for a sleeping aid.
Preheat oven to 350°. Place breasts in baking pan. Combine all other ingredients for sauce. Pour sauce over chicken.
Mix eggs & milk together. Dip pork chops in egg mixture and then coat with cracker crumbs. Put oil in skillet. Brown chops on both sides. Place on foil lined cookie sheet and Bake at 350° for 40 - 45 minutes.
Cook ingredients over low heat, stirring constantly, for 10 minutes or until thick. Remove from heat and add 1 teaspoon vanilla and 3 cups of Rice Krispies. Roll into bite size balls and roll in coconut.
In a large bowl, put bread cubes, potatoes, celery, parsley and carrots. Add eggs, well beaten. Then add 1 quart liquid which may be meat stock, milk, cream or condensed milk. Finally, add 1 pint or more cooked, diced chicken and toss lightly.
Brown meat in large Dutch oven or pan. Add onion, tomatoes, beans and broth; simmer 15 minutes. Just before serving, add macaroni, pepper, oregano and basil. Serve immediately sprinkled with grated Romano or Parmesan cheese. I take the fat off the broth that makes it almost fat-free. Wayne loves this soup.
Cream butter, margarine and cream cheese until smooth. Add sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flour and salt. Add vanilla. Pour batter into greased and floured 10-inch tube pan. Place cake in cold oven and bake 2 hours at 300°.
Heat a little at a time. Turn off heat if mixture begins to cook. Saute onions and celery in the butter. Add chicken; stir to break chicken up into pieces. Add 1 cup bread crumbs. Stir until moist. Add 2 eggs and mix well. Add 1/2 cup bread crumbs until mixture begins to stick together forming a ball. May need to add a few more bread crumbs if mixture is gooey. Needs to be more dry than wet. Salt and pepper to taste. Pack mixture into jalapenos. Should be enough to overstuff.
Crush graham crackers with your fingers onto sheet of waxed paper. Mix remaining ingredients thoroughly in bowl. Shape teaspoonful of the mixture into 1 inch balls. Roll balls in the graham cracker crumbs until coated. Arrange the coated balls on ungreased cookie sheet and refrigerate about 20 minutes. Makes 30 pickups.
Shred lettuce coarsely with knife. Fill serving dish 1/2 full of lettuce. In layers sprinkle the green pepper, onion and celery. Add peas. Spread Miracle Whip and sour cream mixed together by hand over the peas. Sprinkle sugar over this. Sprinkle Cheddar cheese, then bacon over top. Cover tightly with Saran Wrap and refrigerate overnight. Serves 8 to 10.
Fry bacon until crisp. Put in bacon grease the cut up onion and cook. Add vinegar, salt, brown sugar and mustard, cover 20 minutes. Combine all beans in casserole and pour mixture over it. Sprinkle bacon on top. Cook 1 hour at 350°.
Stir milk and flour together until smooth. Add yolks, sugar, butter and egg whites to mixture. Then add in the raisins. Add butter to skillet and cook as you would scrambled eggs. Serve with powdered sugar or a syrup of your choice.
In a medium-sized glass jar, combine the nondairy creamer, chocolate drink mix, instant coffee, sugar, cinnamon and nutmeg; mix well.
Bake chicken in butter until brown, about 30 minutes, at 350°. Add orange juice, honey, salt, mustard and paprika; mix all together. Brush over chicken. Bake another 10 to 15 minutes.
Put 2 Tbsp. olive oil in saucepan and add garlic and shallots. Brown and add skinless sausage, brown and drain oil. Add paprika & chicken broth. Let simmer until you have half of liquid left. Add cream and simmer until you have half of liquid left. Add remaining spices, simmer 10 minutes. Cook penne until done, drain and stir in mixture. Top with tomato, green onion and cheese.
Run hot water over frozen corn to thaw. Drain well. Add all finely chopped vegetables to corn, mix well. Add sugar, vinegar, salt, pepper and celery seed. Mix to taste. Serve very cold. Yields 8 to 10 servings. Great with spaghetti.
Cook and drain potatoes. Stir in butter. Spoon half of the potatoes in casserole. Top with half of the bacon and half of the cheese, then repeat. Bake for 20 minutes at 350°.
In large bowl, let margarine soften. Then add sugar and coconut. Mix with hands. If not stiff enough to roll into marble-size balls, mix more sugar and coconut until stiff enough to hold shape. Lay on wax paper on flat pan and stick with toothpicks. Freeze until you melt morsels and wax in top of double boiler. Remove balls from freezer and dip with toothpicks in chocolate mixture. Lay back on wax paper until cool. Enjoy eating and let the pounds take care of themselves.
Melt butter. Combine with eggs, salt, vanilla, sugar and milk. Stir until sugar is dissolved; pour over bread cubes. Pour into a 9-inch square pan. Bake at 375° for 45 to 50 minutes. Serve cold with whipped cream or warm with sauce. If bread is dry, heat in the milk slightly before adding the other ingredients. Serves 6 to 8.
Set 2 2/3 cups of water aside. Empty yeast, with a dash of sugar to dissolve yeast, into 2 2/3 cups water, after mixing all other ingredients, then add water slowly to make dough. Be sure and knead dough very well. The more you knead, the more the bread will rise, approximately 5 minutes. Let rise 1 hour. Let rise 1 hour after placing them in pans. Bake.
Mix grated cheese and margarine. Add flour; mix well. Add cereal and mix well. Shape in small marble size balls. Place on ungreased cookie sheet. Flatten each ball with fork and bake at 375° for 10 minutes. Makes 6 dozen.
Grease lightly a square baking dish, 8 x 8 x 2-inches. Spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs well with hand beater 1 minute. Pour over broccoli. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Let cool 5 minutes before serving. Makes 6 to 8 servings.
Spread peanut butter on graham crackers. Arrange marshmallows on top. Broil for a few minutes until marshmallows are golden brown. Then arrange raisins on top.
Combine marshmallows, butter, vanilla and coloring in top of double boiler and heat until melted. Stir in cornflakes. Drop into waxed paper and shape into wreath. Decorate with red cherries or candy.
Preheat oven to 350 degrees. Place crushed pretzels in the bottom of a 9 x 13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven ten minutes. Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.
Combine first 5 ingredients. Add egg, milk and oil; stir until batter is smooth. Coat a cast-iron corn stick pan with cooking spray. Heat in a 425° oven for 3 minutes or until hot. Remove pan from oven. Spoon batter into pan, filling 2/3 full. Bake at 425° for 10 to 12 minutes or until bread is lightly browned. Yield: 1 dozen (81 calories per corn stick).
Season and cook chicken so you will have 1 1/2 quarts broth. Strain broth and cook vermicelli in it. Add cheese and melt. Add tomatoes, Worcestershire, drained peas and mushrooms. Salt and pepper to taste. Add deboned chicken, cut up in bite-sized pieces, and put into casserole. Bake in moderate oven (300°) for 20 minutes. Serves 10 to 12. (Makes 2 large casseroles.) May be frozen and cooked later.
In a greased 15 x 10 x 1-inch baking pan, arrange potatoes and onions in layers. Melt oleo and drizzle over potatoes and onions. Combine garlic powder and Parmesan cheese and pepper together and sprinkle over potatoes. Bake in 450° oven for 25 minutes.
Soak bread in milk until soft enough to make mush. Add eggs and eggplant; mix well. Saute onions, bell pepper and garlic in olive oil until clear. Add shrimp and crab meat; stir until shrimp are pink. Mix with eggplant mixture. Add salt and pepper. Pour into casserole dish and bake 45 minutes at 400°.
Heat first three ingredients until dissolved. Blend in chunky peanut butter. Place corn flakes in large bowl, pour syrup mixture over flakes and mix together. Roll into balls and place on cookie sheet lined with wax paper. Refrigerate for 1 hour.
Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes. Place in greased 13 x 9 x 2-inch baking pan. In a large mixing bowl, beat eggs. Add milk, syrup and salt. Mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.
Grind cheese, bacon, onion and garlic together. Combine with mayonnaise and mustard until well mixed. Spread generously on bread. Place on cookie sheet and broil 6 to 7 minutes about 5 inches from heat.
Preheat oven to 350°. In heavy medium saucepan, heat 1/2 of the chocolate chips, the unsweetened chocolate and margarine or butter until melted, stirring occasionally. Add eggs, sugar, flour, vanilla and baking powder. Beat until thoroughly combined. Stir in remaining chocolate chips and nuts. Drop by rounded teaspoonfuls 2 inches apart onto a greased cookie sheet. Bake at 350° for 8 to 10 minutes or until edges are firm and surfaces are dull and cracked. Cool cookies on wire rack. Makes about 36.
Stainless steel bowl is best. Pour water over yeast in bowl. In saucepan, warm milk. Add sugar and salt; stir until dissolved. Pour over yeast mixture. Add enough flour to beat into smooth dough. Add melted shortening; beat until mixed, then add enough flour to make stiff dough. Knead real well. Put back into bowl, cover and let rise until double. Make out; put in deep pan (skillet) with melted shortening and margarine in it. Pinch dough, don't cut dough. Bake at 400° until brown.
Brown sausage, breaking into small pieces. Drain. Toss with 1 tablespoon of flour. Spread on the bottom of a baking dish.
Layer beans, onion rings, mushrooms and sour cream in greased casserole dish. Sprinkle with cracker crumbs. Bake at 350° for 30 minutes. Serves 6 to 8.
Saute meat, green peppers, onions, spices and tomato sauce. Simmer 15 minutes. Place noodles in 9 x 13-inch nonstick pan. Pour meat sauce over. Top with cheese, then mushrooms. Sprinkle with Parmesan cheese. Cover with foil. Bake at 350° for 35 minutes. Let set before cutting. Makes 6 servings.
Melt margarine. Saute	onions and chicken until onions are soft. Add soup and broth; stir well. Add rice and bake at 350° for 1 hour.
Mix well crushed graham crackers, 4 tablespoons powdered sugar and melted oleo. Pat in 9 x 13-inch pan. Bake 6 to 8 minutes in 350° oven. Cool. Beat together cream cheese, Cool Whip and powdered sugar. Put on cooled graham cracker crust. Spread pie filling on top. Let set at least 1 hour. Serves 18 to 20 persons.
Cream together the first 4 ingredients; pat in pan. Bake at 350° for 15 to 18 minutes in a 9 x 13-inch greased pan. Beat the eggs until light in color. Add the sugar; whip. Add the flour and lemon juice. Pour over crust; bake another 20 to 25 minutes. Cool 10 minutes; sprinkle with powdered sugar. Cut into squares and serve.
Make it into a circle. Throw it in the air. Put on the red stuff and cheese. Bake it really hot.
Mix all together and serve with lettuce for a light lunch; add crackers and fruit plate. Serves 2. Has 250 calories, 10 fat grams; food exchanges equal 2 protein, 1 bread, 3 fats.
Spread cream cheese in a 9 x 9-inch pan. Cover with chili and top with cheese. Bake at 350° for 15 to 20 minutes or until bubbles. Swirl after baking until you see cream cheese. Serve with king size corn chips.
Mix yeast and flour. Combine egg, hot water and salt. Add the beer last. Combine both mixes. Drop fish into batter and immediately drop into hot oil. Don't let fish drain. Best if used with haddock, flounder or perch.
Mix all ingredients and pour into pie shell. Bake at 350° until pie is set.
Melt oleo over low heat and add sugar; stir until sugar is completely dissolved (not grainy). Add flour, cocoa and rest of ingredients to pie shell. Bake at 350° for 30 minutes.
Butter and flour 9 x 13-inch pan. Mix first 8 ingredients together and spread into pan. Cover with apricot preserves. Beat egg whites and sugar until stiff and spread over apricot preserves. Top with nuts. Bake at 350° for 35 to 40 minutes.
Do not drain fruits. Mix together, stir lightly. Chill until ready to serve.
Saute onion and celery in margarine for 3 minutes. Stir in flour, mustard, and Worcestershire sauce. Cook until vegetables are coated and mixture is bubbly. Stir in broth, carrots and potatoes. Bring to boil, then simmer stirring occasionally until vegetables are tender. Add milk; heat but do not boil. Stir in cheese until melted. Add pepper and salt.
Cream together butter, lemon peel, vanilla, 1/2 cup sugar and egg yolks. Add milk slowly. Beat egg whites until stiff. Add 1/2 cup sugar. Add flour and baking powder to creamed mixture. Fold in stiffly beaten egg whites. Turn batter into mold. Bake about 55 minutes at 350°. For variety, add 1/2 cup freshly ground poppy seeds or 1/2 cup rum soaked raisins.
Chop and thaw broccoli. Place in 9 x 13-inch pan. Boil chicken breasts until tender, then pull apart and put on top of broccoli. Combine soup and Miracle Whip, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese and top with bread cubes. Bake at 340° for 40 minutes.
Melt the margarine. Blend in the remaining ingredients. Pour mixture into unbaked pie shell. Bake for 30 minutes at 350°. Cool pie in refrigerator. Serve with Cool Whip, if you desire.
Marinate chicken in plastic storage bag with enough Teriyaki sauce to cover all pieces. Place in refrigerator for 30 minutes to 2 hours. Cook marinated chicken in olive oil in skillet on medium heat until for about 10 minutes or until chicken is done (no pink inside). Let chicken cool. If you don't have a jar of red peppers, roast red bell pepper on grill or in skillet, turning about every 2 minutes until skin turns mostly black. Let cool and peel off skin. Slice pepper into 1/4 inch strips. If you have jar of peppers, take them out one at a time and slice them into 1/4 inch strips until you have about one cup. Cut or shred chicken into small bite size pieces. Cut quartered artichoke hearts in half. Take off any `tough' leaves. In a large bowl, add lettuce, chicken, peppers, artichokes, cheese and noodles. Toss well and serve with dressing on the side. Serves 4 - 6 people.
Preheat oven to 350°. Combine all ingredients and shape into a loaf. Bake, uncovered, 35 to 40 minutes.
Mix pineapple and jello together and bring to a boil. Let cool ten minutes then add other ingredients. Let chill for four hours and serve.
Cook first 3 ingredients over medium heat for 3 hours. Add water when needed. Add juice, cabbage, carrots, potatoes, onions and celery. Cook on medium heat for 2 hours. Add tomatoes, peas, corn and green beans. Cook 45 minutes longer. Salt and pepper to taste. Enjoy. May freeze and heat up weeks later.
In a 3-quart rectangular baking dish, combine honey, water, mustard, margarine, Cajun seasoning, curry powder, lemon juice and garlic; mix well. Add chicken breast halves, turning to coat. Arrange in a single layer. Bake, uncovered, in a 350° oven for 30 minutes or until chicken is tender and no longer pink. Serve chicken and pan drippings with hot cooked rice. Each serving contains 438 calories and 2 grams saturated fat.
Melt butter or margarine in a 1-cup glass measure (50% power) for about 4 minutes. In cake dish, spread the strawberries evenly; sprinkle fresh ones with sugar, then spoon on the pineapple (with juice). Sprinkle cake mix evenly over fruit, then the nuts. Drizzle melted butter as evenly as possible over all. Set cake dish on an inverted oven glass pie plate to raise it a little nearer oven center. Cook on High (uncovered), about 10 minutes, giving dish a quarter turn twice during cooking. Mixture should be boiling throughout. Set dish out on flat surface. Add a light sprinkle of grated nutmeg at this time. Serve slightly warm or at room temperature for best consistency and flavor, plain or with milk or cream, or topped with a small scoop of vanilla ice cream.
Heat Butter Buds in a nonstick skillet and brown chicken, onion and garlic. Add all other ingredients except mushrooms. Bring to a boil. Cover and simmer about 30 minutes. Add mushrooms. Cook 10 more minutes. Remove chicken from pan and boil down sauce until slightly thickened. Serve over cooked pasta or rice. Serves 4. Contains 1.7 g. fat and 193 calories.
Mix margarine and sugars until light and fluffy. Beat in egg and vanilla. Stir in flour, salt, baking soda, graham cracker crumbs and cinnamon. Stir in 3/4 cup of M&M's, raisins and nuts. Drop by teaspoonful onto cookie sheet. Press a few M&M's on top of each cookie. Bake 8 to 10 minutes at 375°.
Combine first three ingredients in a 3 quart glass bowl. Microwave on medium for 3 1/2 to 4 1/2 minutes or until morsels soften; stirring after 2 minutes. Stir until mixture is smooth. Stir in marshmallows and peanuts. Spread in a lightly greased 12 x 8 x 2 dish. Refrigerate until firm. Cut into a 2 inch squares. Store in refrigerator.