HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo or butter in flour. Add broth and milk to make a thin white sauce. Add salt and pepper to taste. Layer crumbs, chicken and sauce, as many layers as pan will hold. Top with buttered crumbs. Bake until bubbly and crumbs are browned. Bake at 400° for approximately 1 hour.
Halve eggs and remove yolks. In a blender, combine and blend until smooth all remaining ingredients. Garnish with snipped parsley, if desired.
Combine vegetables, mayonnaise, cheese, onion and soup. Mix well. Pour into baking dish. Combine cracker crumbs with melted margarine and spread on top of vegetables. Bake at 350° for 30 to 40 minutes.
Bring water to boiling in a saucepan. Remove from heat. Add tea bags. Cover and steep 3 to 5 minutes. Remove tea bags. Stir in spices and sugar. Stir until sugar is dissolved. Simmer 1 minute longer. Add juices. Garnish with orange slices.
Combine all ingredients gently and serve very cold on greens. Makes 2 servings.
Mix all ingredients together. Pour mixture into unbaked pie shell. Bake at 350° for 50 to 55 minutes.
In frypan put garlic and butter until garlic is browned. Add flour and chicken broth about a minute until pasty. Add heavy cream, cheese, mustard and Worcestershire sauce. Cook until thick (bring to boil). Cook broccoli as package directs. Put broccoli in pan. Lay chicken over broccoli and then add cream sauce. Bake at 375° for 45 minutes to 1 hour.
Mix hamburger and hot water together in crock pot; stir till meat is broken up. Add other ingredients. Cook on LOW, without lid, for 4 to 6 hours, stirring occasionally. Freezes well.
Preheat the oven to 350°. Mix the margarine, 1/2 cup brown sugar and 1 cup flour in a bowl until crumbly. Press into an 8 x 8-inch baking pan. Bake for 20 minutes.
Layer cucumbers, salt and onions in a large container. Cover with ice cubes. Let sit for 3 hours. Drain.
Cook broccoli per package directions. Mix all ingredients and place in greased 1 1/2-quart baking dish. Sprinkle with bread crumbs. Bake 40 to 45 minutes at 400°.
Saute onion in stick of butter or margarine. Put in casserole. Add rice and beef broth. Cover and bake at 350° and stir occasionally, about 1 hour.
Prepare Italian dressing as directed & add sugar. Pour on artichoke hearts, olives, mushrooms, & onions -- cover & refrigerate over night to marinate (no more than 24 hrs). Place greens in large plastic bag with paper towel. After washing-close bag & refrigerate up to 24 hrs. 5 minutes before serving take out the paper towels from the greens bag, add marinated mixture to greens, close bag tightly & shake to coat greens. Put in bowl & sprinkle with parmesan cheese if desired. Serves 8 to 10.
Crumble sausage cook and drain. Grease 13 x 9 x 3 pan and line with rolls. Sprinkle sausage and cheese. Combine remaining ingredients and beat well. Pour over sausage. Bake 15 minutes at 425° or 30 minutes if cold.
Mix and spread on quartered English muffins. Freeze for at least 30 minutes, or several weeks.
Mix ingredients and freeze. Remove from freezer about an hour before serving. Pour 1 or 2 large bottles of ginger ale over this before serving.
Combine shortening and sugars. Add egg. Beat until fluffy. Add molasses and beat well. Sift dry ingredients together and add. Chill dough. Roll into 1-inch balls and roll in granulated sugar. Place 2-inches apart on a lightly greased baking sheet. Bake at 350° for 12 to 15 minutes. Makes 48 cookies.
Combine ingredients in small bowl. Stir to blend. Toss with hot pasta. Serve at once.
Saute garlic in oil. Drain liquid from tomatoes. Reserve liquid. Chop tomatoes; add to garlic, blending well. Add liquid from tomatoes, salt and pepper. Bring mixture to boil. Reduce heat and simmer slowly 1 hour. Add parsley and olives. Continue cooking about 5 minutes longer.
Mix cheese, mayonnaise	and salad dressing mix. Chill for 30 minutes. Spread on thin slices of party rye. Top with thin slice of cucumber. Sprinkle with dill weed. Cover and chill.	Can be made 24 hours ahead.
Cook sausage, onion and garlic. Drain. Stir in sauce and mushrooms. Bring to a boil. Simmer for 15 minutes.
Mix the two soups and rotel tomatoes together and heat thoroughly. Cube the chicken. Layer in a casserole dish-soup-chips-chicken soup and cheese. Put in oven at 350° for 30 minutes.
Mix sugar, flour and salt. Gradually add milk. Mix well. Add beaten egg yolks. Cook over hot water in double boiler, stirring constantly, until thick and creamy. Add peanut butter and mashed sweet potatoes. Mix well. Cool slightly. Pour into prebaked 9-inch pie crust. Top with meringue and bake at 350° for 20 to 25 minutes.
Fold all ingredients together and put in a 13 x 9 inch baking dish. Bake at 325° for 45 minutes to 1 hour.
Combine vinegar, jam, brown sugar, Worcestershire and catsup. Simmer for 30 minutes. Add cornstarch and cook until thickened, about 5 minutes. Pour sauce over chicken and cook until meat is done.
Preheat oven to 375°. Mix margarine, sugars and egg thoroughly. Stir in flour, soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by 1/4 cup about 3-inches apart onto ungreased cookie sheet. Bake until edges are set, 12 to 15 minutes. (Centers will be soft.) Cool before removing from cookie sheet. Makes about 1 1/2 dozen.
Prepare dinner as directed on package. Stir in green pepper. Spoon half of dinner into 1-quart casserole. Top with chili and remaining dinner; cover. Bake at 350° for 25 to 30 minutes or until thoroughly heated. Makes 6 servings.
Beat with mixer for 15 minutes, until stiff (not gooey). Spoon onto ungreased cookie sheet. Bake for 10 minutes at 350°. Sprinkle with powdered sugar.
Add 2 large tomatoes without the seeds and toss. Season with salt and pepper;	chill about 4 to 6 hours. I usually blanch the broccoli and	carrots about 3 minutes. Let them cool. Don't cook broccoli and	carrots together; cook them separate.
Peel and devein shrimp; set aside. Position knife blade in food processor bowl. Add chili sauce. Add next several ingredients and process until smooth. Set aside. Loosely thread shrimp on 6 (12-inch) skewers. Place kabobs in a 13 x 9 x 2-inch baking dish. Spoon mixture over kabobs. Cover; marinate in refrigerator 1 hour. Remove kabobs from marinade. Grill over hot coals 3 minutes on each side until shrimp turns pink. To serve, squeeze lemon wedges over grilled shrimp. Yield: 6 servings.
Mix first five ingredients. Melt marshmallows in Eagle Brand milk in double boiler. Pour melted mixture into other ingredients and mix well. Divide into 4 balls. Roll into jelly rolls. Chill overnight in waxed paper. Cut into slices to serve.
Bring butterscotch topping to boil in a small sauce pan, stirring constantly. Pour into pie shell. Arrange pecans on top; chill. Prepare pudding with milk as directed on package. Pour into pie shell; place plastic wrap on surface of filling. Chill 1 1/2 hours. Remove plastic wrap. Cover with cool whip. Makes 8 servings.
Drain corn and tomatoes and save juice. Brown beef and add all other ingredients. Place in greased casserole dish. Bake at 350° for one hour or until cooked through (set).
Slice strawberries into baked pie shell. Mix sugar, cornstarch, water and salt in saucepan. Cook and boil 2 minutes until clear. Take from stove; add package of jello and few drops of red food coloring. Pour while still hot over strawberries. Chill. Serve with whipped cream.
Drain sausage and bacon. Combine all ingredients and bake 1 1/2 hours at 325°. Makes a lot.
Cook chicken and cut into large chunks. Mix mayonnaise, curry powder, soy sauce and lemon juice together. Add all ingredients and toss until thoroughly mixed. Let marinate overnight. If serving individually, serve in lettuce cups and garnish with pineapple chunks and avocado slices.
Brown ground beef and onions together. Drain well and add soup and 1 can of hot enchilada sauce. Heat up until well blended. Soak flour tortilla shells in 1 can of enchilada sauce.
Bring water and butter to boiling point in heavy saucepan. Dump in salt and flour all at once. Lower heat; stir rapidly. As mixture thickens and leaves sides of pan, stir into definite ball-like mass. Remove from heat. Add unbeaten eggs, one at a time, beating hard after each addition, until dough becomes light and fluffy. Drop by spoonfuls onto greased baking sheet. Makes 6 large puffs or about 15 small ones. Bake in preheated oven at 450° for 10 minutes. Reduce heat to 350°; bake for 25 minutes.
Thoroughly mix ham and cheese. Add all remaining ingredients (except nuts and parsley); stir. Refrigerate about 1 hour. Shape into balls. Roll balls in mixture of nuts and parsley.
Dissolve yeast in warm water; add oil, salt and sugar. Put flour in this mixture and knead. Cover bowl and let rise until double in bulk. Make into buns. Let rise until double. Bake at 350° for 20 minutes or until brown. Makes about 3 dozen.
Melt butter or oleo in skillet. Add rice. Saute until rice is brown, being careful not to burn. Stir frequently. Remove from heat; add beef consomme and onion (sliced thin). Bake in 350° oven until all juice is absorbed (approximately 1 hour). Great with ham, steak or chicken.
Cook and stir ground beef and onion in a large skillet over medium-high heat until beef is no longer pink. Pour off drippings. Sprinkle oregano and salt over beef, stirring to combine. Place tortillas on 2 large baking sheets. Lightly brush surface of each tortilla with oil. Bake in a preheated 400° oven for 3 minutes. Divide beef mixture evenly over tops or tortillas; divide tomato and desired topping over beef mixture. Bake at 400° for 12 to 14 minutes, rearranging baking sheets halfway through cooking time.
Crumble sausage, fry and drain. Set aside. In 9 x 12-inch baking dish, layer half the sausage, 2 slices bread (broken in pieces) and 1/2 cup cheese. Repeat the layers. In bowl, beat the eggs, salt, pepper, dry mustard and milk. Pour over layers in baking dish and refrigerate overnight. Bake at 350° for 45 minutes and serve.
Heat oleo over low heat until melted. Blend flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Stir in chicken and frozen vegetables. Use Celery Seed Pastry.
Boil kielbasa for 1/2 an hour, then slice thin. Mix together vinegar, brown sugar and dry mustard and heat thoroughly. Add kielbasa to sauce mixture. Serve on toothpicks.
Mix dressing and shrimp. Add lemon juice and Tabasco sauce. Cover and chill overnight. Serve with chips, crackers or raw veggies.
Melt first 2 ingredients over slow fire in double boiler. Add noodles and cashews. Drop on waxed paper and cool.
Mix all ingredients. Form in 1-inch balls. Saute in 2 tablespoons butter.
Butter a 13 x 9 x 2-inch baking pan. Heat butter, syrup and chocolate chips to boiling in 3-quart pan; stir constantly. Remove from heat and stir in vanilla. Pour over cereal in large mixing bowl. Toss quickly until completely covered with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture into pan with the back of a buttered spoon. Let stand until firm, about 1 hour. Cut into squares.
Scrub potatoes; pat dry. Rub each potato with shortening and prick several places with fork. Bake for 1 hour or until done. Cut potatoes lengthwise; scoop out inside, leaving a thin shell.
Place chicken between plastic wrap. Pound chicken with mallet. Sprinkle with peppercorn. Heat a nonstick skillet. Melt butter and add chicken. Cook, turning once, until chicken is done, about 5 minutes on each side. Remove chicken and keep warm.
Have everything at room temperature. Cream butter and sugar. Add flavorings. Add eggs, one at a time. Sift flour and baking powder together and set aside. Mix milk and sour cream together. Add flour mixture alternating with milk mixture to creamed batter. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes or until done.
Cook and peel potatoes. Peel hard-boiled eggs. Dice potatoes and eggs into small, bite size pieces. Chop celery and onion into very small pieces. Combine all of the ingredients used so far into a large mixing bowl. Add vinegar. Add mayonnaise, salt and pepper to taste. Serve chilled.
Combine the creamed butter, honey and spices. Add beaten eggs. Sift the salt, soda and flour together and add with applesauce to previous mixture. Mix a small amount of flour with dates, raisins and nuts to coat. Add them to the batter. Mix well and place in greased pan. Bake in 350° oven about 1 hour.
Mix all ingredients except butter. Melt butter and pour over ingredients in baking dish. Bake at 325° for 1 hour or until thick.
Cut biscuits into four pieces each. Combine 2/3 cup white sugar and 1 teaspoon cinnamon. Mix biscuits in mixture. Place 1/2 in Bundt pan (greased).
Combine all ingredients. Pour over chicken. Layer chicken in a shallow pan that has been sprayed with Pam. Bake uncovered at 375° for 1 hour. Turn once or twice while baking.
Dissolve yeast and sugar in the warm water in a medium mixing bowl. Mix in the baking mix and milk until dough forms. Smooth into a ball on breadboard dusted with baking mix. Knead at least 10 times. Roll 1/2-inch thick and cut with a biscuit cutter dipped in baking mix. Put on an ungreased cookie sheet and let rise in a warm place for about 30 minutes or doubled in size. Preheat oven to 425°. Bake 6 to 8 minutes until golden brown. Yield: 9 to 12 buns.
In large saucepan, cook bacon until crisp. Remove bacon; save drippings. Drain corn; save liquid. Add water to liquid to make 1/2 cup. Add to drippings. Add onion, potatoes and salt; cover and simmer for 15 minutes, or until tender. Add soup, milk, corn and cream of celery soup. Heat through. Crumble bacon over top with some pats of butter on top.
Heat oven to 350°. Beat 1 cup oleo, 3/4 cup brown sugar and the granulated sugar until creamy. Beat in egg yolk, vanilla and salt. Stir in 1/2 cup of the nuts, then the flour. Press dough evenly into 15 x 10 x 1-inch baking pan. Bake 15 minutes .
Cook the first 4 ingredients slowly for 1 hour. Stir frequently. Add the butter and powdered sugar. Drop by spoonfuls on wax paper. You can add red food coloring to this if you want.
Thoroughly mix all together in blender and mold into any shape desired. Cover and refrigerate at least overnight.
Combine first 4 ingredients; set aside. Brush chicken with milk. Coat with cereal mixture. Place on nonstick baking pan. Dot cutlets with 2 teaspoons low-fat margarine. Bake for 15 minutes at 400° or until done.
Mix the first 3 ingredients and refrigerate 2 hours. Drain and press out as much juice as possible, but do not reuse. Mix the vinegar and sugar until sugar is dissolved. Pour over cucumbers. Put in small freezer containers and freeze.
Combine 1/3 cup sugar with 1 tablespoon cornstarch and 1 cup crushed pineapple. Cook until thick and clear. Allow to cool. Combine cream cheese with 1/2 cup sugar and salt. Add eggs, milk and vanilla. Pour pineapple mixture into bottom of unbaked 9-inch pie shell; then add cream cheese mixture. Bake at 450° for 5 minutes; then turn oven temperature back to 325° and continue baking for approximately 55 minutes.
Cook, skin and debone chicken. Cut into chunks. Save broth. Mix soup and pepper. Mix margarine, milk and flour in separate bowl. Pour soup mixture over chicken. Then pour flour mixture over all. Bake for 30 minutes in 425° oven.
Boil rice according to directions on box and set aside. Put margarine in pan. Add celery and onion (both cut fine) and fry on low until tender. Pour this into a small bowl. Brown the pork chops in the pan for a few minutes. Add margarine or butter, if necessary. Put pork chops in a baking dish or can use a crock-pot. Mix together rice, celery, onions and the mushroom soup. Put this on top of the pork chops. Cover later with foil if rice gets too brown. Bake 1 hour at 350°. If using crock-pot, put on low for 2 to 3 hours.
Cream sugar, peaches and soda. Add salt, nuts and eggs; then beat. Add flour and beat again. Pour in a 9 x 9-inch pan (greased or sprayed with Pam). Bake at 375° for 25 to 30 minutes. Serve with Cool Whip.
Cook first 5 ingredients in a large Dutch oven until meat is browned, stirring to crumble meat. Drain; stir in next 12 ingredients. Cover; reduce heat and simmer 1 hour. Stir occasionally. Remove bay leaves; stir in Burgundy. Spoon sauce over spaghetti. Sprinkle with cheese. Yields 8 to 10 servings. Freezes well.
Blend together in mixer until creamy the cream cheese, eggs, 3/4 cup sugar and 1 1/2 tablespoons dark rum. Pour into extra-serving size graham cracker Ready-Crust. Bake at 350° for 40 to 45 minutes. Edges will puff, center will be mostly set.
Brown meat and onion in Dutch oven. Drain fat. Add remaining ingredients. Simmer 30 minutes. Stir occasionally.
Add baking powder and salt to egg whites; beat until foamy and begins to peak, not dry. Gradually add 1/2 cup sugar; continue beating. Add vanilla. Fold in graham crackers, chopped pecans and remaining sugar. Grease pie plate with butter and pour batter into it. Bake at 325° for 20 to 25 minutes.
Combine eggs, milk, vanilla, sugar and flour. Beat well. Add margarine, mixing well. Stir in pecans. Pour filling into pie shell. Bake at 325° for 35 to 40 minutes.
In a food processor combine Cheddar, American and cream cheese, buttermilk, Worcester sauce, hot pepper sauce and garlic powder. Process until smooth. Remove the mixture and pat into a ball. Cover in plastic wrap, refrigerate 2 hours or until firm. Combine chilli and paprika on a plate. Mix well. Roll cheese balls in mixture until well coated.
Place butter and onions in cooker. Saute until onions are golden brown. Sprinkle with salt and pepper. Add all together. Cover and bring to a boil. Switch to low. Cook for 40 to 50 minutes.
Pound chicken breasts until double in size. Rub Parmesan into each side and pound it in well. Dip chicken in egg whites and press into bread crumbs on both sides. Saute 3 minutes per side in melted margarine in a nonstick skillet. Serve immediately. Yields 4 servings. Has 290 calories, 6 g fat.
Mix all ingredients, except for butter and cheese crackers. Pour into buttered 2-quart casserole dish. Mix melted butter and crumbled crackers together. Add to top of other mixture. Bake at 350° for 1 hour.
Lightly brown beef and onions; add taco mix and 3/4 cups water. Mix well. Add 2 heaping tablespoons of tomato paste, 1/2 jar of medium or hot picante sauce (if you use chunky picante sauce you may need to add a little water) and simmer until thick, about 10 to 15 minutes. Set aside to cool slightly. Preheat oven to 350°. Spray 13 x 9-inch baking dish. In bowl, mix remaining tomato paste, 1 jar medium or hot picante sauce and 1 jar mild picante sauce. (Reserve the half jar of medium or hot for later.) Put enough tomato paste mixture in baking dish to slightly cover the bottom of dish. Now you are ready to roll your enchiladas. Take 1 wrap at the rounded edge, place 1 heaping tablespoon meat mixture and 1 heaping tablespoon grated cheese; roll lightly and place seam side down in baking dish. This will make 10.
Combine all ingredients and press into bottom and up sides of 8-inch pie plate. Bake in 375° oven for 8 to 10 minutes or until lightly brown.
Place alternate layers of the cabbage and onion in a bowl. Combine the sugar, vinegar, salt, celery seed, mustard and oil in a saucepan and bring to a boil. Pour over the cabbage mixture and cover airtight. Refrigerate overnight. Makes 12 servings.
Preheat oven to 400°. Pierce potatoes in several places with a fork. Place on a baking sheet or oven rack. Bake 50 to 60 minutes, until potatoes feel soft when squeezed. Remove from oven and let cool 15 minutes.
Add yeast to water. Melt margarine and cream with sugar in a large bowl. Add egg and stir into mixture; then add dissolved yeast and mix well. Add flour and stir until mixed well. Place in airtight bowl and store in refrigerator. To cook, spoon into well-greased muffin pans and bake at 350° for 20 minutes or until done. Dough can be kept 2 or 3 weeks in refrigerator if kept in bowl with airtight lid. Makes 2 1/2 dozen.
Add cinnamon on top of apples. Add water. Mix flour, sugar and oleo. Sprinkle on top of apples. Bake at 350° for 45 minutes.
Preheat oven to 375°. Melt butter in medium saucepan. Add onion and cook, stirring, until tender, about 5 minutes. Stir in flour, salt and pepper until blended. Gradually stir in milk and dry milk powder. Cook, stirring constantly, until mixture boils and thickens. In 2-quart greased casserole, layer half the potatoes, ham cubes and sauce. Repeat layers and sprinkle with cheese. Bake covered 45 minutes. Uncover and bake 15 to 20 minutes longer, or until potatoes are tender. Makes 4 to 6 servings.
Place sliced apples in a 9 x 13 x 1 3/4-inch baking dish. Sprinkle jello over evenly. Combine flour, sugar and cinnamon in a small bowl. Cut in butter until mix is crumbly. Spread over apples. Bake at 350° for 30 to 35 minutes. Yields 8 servings.
Wilt cabbage leaves in hot water. Mix thoroughly the ground beef, cooked rice, egg, salt, pepper and onion. Roll all these ingredients in cabbage leaves. Place in cooker or skillet. Add can of tomatoes. Cook over medium heat until cabbage is tender.
Combine sugar, nuts and cinnamon; set aside. Combine remaining ingredients in large mixer bowl. Blend. Beat at medium speed for 4 minutes. Pour 2/3 of the batter into greased and floured 10-inch Bundt pan. Sprinkle with sugar-nut mixture.
Heat first 4 ingredients to boiling, remove from heat. Add minced onion and instant mashed potatoes. Whip with fork. Fold in cottage cheese, turn in 2-quart casserole dish. Dot with butter, sprinkle with paprika. Bake at 350° for 30 to 40 minutes.
Saute onions and parsley in butter and olive oil. After parsley and onions are soft, add garlic and pepper. Do not simmer garlic too long; it will get bitter if overdone. Add oysters or shrimp. If shrimp is used, peel and devein. Shrimp and oysters will be done in 5 to 10 minutes. You can use 6 soft shell crabs. Crabs take about 20 to 30 minutes. Have spaghetti drained and pour some juice over spaghetti to keep it from sticking together.
Cream butter and sugar. Add egg, baking powder, salt and vanilla; mix well. Gradually stir in flour. Form balls with dough and chill 1 hour. Roll out on floured dough board. Use cookie cutters to form desired shapes. Place on cookie sheet. Bake at 425° for 6 to 8 minutes. Cookies are best if removed from oven just before they begin to brown. Decorate when cool with frosting as desired.
Cook onions and mushrooms until tender. Add meat and cook until brown. Mix soup, flour, salt and pepper to meat mixture. Bring to a boil, then simmer for 10 minutes. Add sour milk and noodles. Heat through and serve.
Combine lemonade concentrate and sweetened condensed milk. Mix into Cool Whip, stirring until well blended. Pour into pie crust. Chill.
Combine sugar, corn syrup, shortening and salt. Bring to a boil over low heat. Pour this hot syrup slowly over eggs, stirring constantly. Cool. Add vanilla and peanuts. Pour into an unbaked pie shell. Bake at 400° for 10 minutes. Reduce temperature to 375°; bake 35 to 40 minutes longer.
Stir all ingredients together. Bake in Bundt pan 1 hour at 350°.
Put sugar, corn syrup, water, butter and salt in a saucepan and cook, stirring, until the sugar is dissolved. Continue cooking without stirring until syrup forms a brittle ball in cold water. Add vanilla and stir only enough to mix it through the hot syrup. Place the popped corn in a bowl large enough for mixing. Pour the cooked syrup slowly over the popped corn and mix well. Wet hands slightly and shape corn into balls using only enough pressure to make the balls stick together.
Toss just before serving. Very good for summer luncheons. Pretty if served in pineapple shells.
Brown hamburger and onion. Add other ingredients and mix. Bake 1 1/2 hours at 350°. Serves 12-14.
Mix all ingredients in blender; pour in 9 x 13-inch jelly roll pan with waxed paper sprayed with Pam. Bake 10 minutes at 350°. Let cool.
In large cook pot saute onions, garlic and oil until tender. Add tomatoes, tomato paste, basil, oregano, and pepper into pot. Simmer for 1 hour. Optional, you can add meatballs, sausage or ground hamburger for meat sauce.