HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Add flour to make gravy. Add milk to thicken. Once thickened, add cheese. Arrange broccoli stems facing in the middle. Pour cheese sauce over the broccoli.
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator 6 hours. Drain eggplant. Place in pan. Cover with water and simmer until soft. Soak cornbread in milk. Saute onions, green pepper and celery in butter until all are tender. Combine cooked eggplant, bread crumbs and sauteed vegetables. Add eggs, pimento and seasoning. Thoroughly blend and place in greased baking dish. Bake at 350° for 45 minutes, then top with grated cheese and return to oven until cheese melts.
Dissolve jello in hot water. Stir in marshmallows until almost dissolved. Add cream cheese. Fold in rest of ingredients and mix thoroughly. Put in an 8 x 8-inch Pyrex dish and refrigerate.
Stir jello, sugar and syrup all together. Bring to a full boil. Remove from heat and add the baking soda, stirring to mix. Pour over popcorn stirring so all corn is coated. Grease hands with butter and form into balls.
Mix and cook 1 minute for each batch, then stir in oatmeal mixture until thick. Drop onto wax paper. Makes 2 dozen.
In large bowl, mix Bisquick, cheese and sausage meat; add salt and pepper. Mix well and roll in small ball. Place in refrigerator half a day or night. Cut bacon in three strips and wrap each ball with a strip of bacon. Lap ends and stick toothpick in to hold in place. Place on cookie sheet and bake at 350° for 15 to 20 minutes.
Preheat oven to 375°. Mix together cinnamon and sugar in a small bowl. In a medium bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla until blended. Sift flour, baking soda, baking powder or salt over sugar mixture. Stir with wooden spoon to make a stiff dough. Shape dough into walnut-size balls. Roll in cinnamon/sugar mixture to coat. Place balls about 2 inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes, or until lightly browned. Cool on wire racks.
Keep half of egg whites to put in last. Bake at 450° for 10 to 15 minutes, then to 375° to finish. For 2 pies.
*For Mexican Siesta, add 2 tablespoons of sour cream and 2 tablespoons of taco mix. Omit mayo and dill.
Cook onions in butter until soft. Add other ingredients and simmer 15 minutes (preferably 30). Makes about 2 1/2 cups and will be thick.
Place ribs on baking sheet. With sharp knife, cut meat between bones. Crush garlic and blend with other ingredients. Spoon sauce on both sides and into cuts. Bake in 400° oven for 20 minutes on each side. Serves 4.
Combine all ingredients in covered pan or casserole dish or Dutch oven. Cook in 300° oven for 3 1/2 to 4 hours. If it gets too dry, add water to make right consistency. Serve over rice or noodles.
Bone chicken and chip up meat. Boil spaghetti in chicken broth. Cook vegetables in margarine until onions are transparent. Mix chicken, spaghetti and vegetables with mushroom soup. Cook around 40 minutes in a 300° oven.
Melt chocolate in boiling water. Cool. Cream margarine and sugar until light and fluffy. Add egg yolks one at a time. Beat after each addition. Add chocolate, vanilla, buttermilk and flour to the egg mixture, beating slowly until smooth. Add the soda mixture and fold in the egg whites. Bake in layers or in a long, flat pan. Bake at 350° for 35 to 40 minutes.
Cook cabbage, drain and place in 2-quart lightly greased casserole dish. Melt cheese in soup, pour over cabbage. Place corn bread crumbs on top. Bake at 350° until hot and bubbly or brown.
Peel, core and slice apples. Mix with cinnamon and sugar. Arrange in 9 x 13-inch dish. Melt oleo and add to remaining dry ingredients. Spoon over apple mixture. Bake at 350° for 45 minutes. Keep covered with foil and last 15 minutes, uncover to crisp up the topping.
In 10-inch skillet, brown beef cubes in hot oil. Stir in wine, undrained tomatoes, onion, green pepper, raisins, apricots, salt, pepper and garlic. In a cheesecloth bag, combine basil, thyme, tarragon and bay leaf. Add to meat mixture and simmer, covered, for 1 hour. Stir mushrooms and olives into stew. Simmer, covered, 30 minutes more. Discard herb bag. Blend cold water with flour; stir into stew. Cook and stir until thickened and bubbly. Serve over rice. Makes 6 servings.
Mix cinnamon into sugar; add cream and mix well. Cook on medium-low heat, stirring constantly; cook to 240°. Remove from heat. Add vanilla and nuts. Stir until syrup coats nuts. Spread on wax paper to cool. Break into pieces.
In medium bowl with fork, beat cream cheese until smooth. Gradually stir in crushed pineapple, 1 cup pecans, green pepper, onion and salt. Shape into a ball. Roll in remaining nuts. Wrap in plastic film or foil. Refrigerate until well chilled, overnight.
Mix fruit, tapioca and sugar. Pour in ungreased 9 x 13-inch pan. Mix other ingredients and drop by spoonfuls on top of fruit. Bake 40 minutes at 350°.
Put your sliced cucumbers or any cut up vegetables in mixture. Cover and store in refrigerator. Eat whenever hungry.
Combine ingredients. Refrigerate for 30 minutes. Form patties and coat with seafood breader. Pan-fry.
Brown meat in margarine. Mix all ingredients together. Put into a 14 x 9-inch roasting pan. Sprinkle top with 2 cups grated American cheese. Bake at 350° for 35 minutes. Serves 12.
Sift dry ingredients together and cut in shortening. Add liquid ingredients and refrigerate. This can be stored several days and used as needed. For fried pies, I roll out a thin saucer-sized circle of dough. Fill with desired fruit and fold in half. Press edges with fork and fry in skillet with a little bit of shortening. This dough is very easy to work with and tastes great.
Put vinegar and dry ingredients in blender with motor running. Add oil in steady stream. Add onion, then papaya seed and blend until seed looks coarsely ground. Chill for 1 hour. Good on fruit or green salads.
Beat eggs and sugar together. Beat in milk and vanilla. Serve very cold, sprinkled with nutmeg. Serve immediately. Makes 2 to 4 servings.
Let cauliflower stand in salted water 20 to 30 minutes and rinse. Cover with water. Add the salt and garlic (if desired). Bring to a boil. Simmer 20 to 25 minutes or until tests done. Drain and place on serving dish. Top with Cheese Sauce and Buttered Bread Crumbs.
Saute onions, zucchini and garlic in margarine or oil. Prebake 1 pie crust until slightly cooked. Mix together cheese, eggs, milk and dash of Tabasco sauce. Add sauteed vegetables to egg mixture. Pour into crust. Bake at about 350° until set, about 45 to 60 minutes. Sprinkle Parmesan cheese on top after it is baked.
Preheat oven to 375°. Grate cheeses; set aside. Cook sausages and drain. In a skillet, saute vegetables in the butter until soft. In a large bowl, combine and whisk half and half, milk, eggs and seasonings. In pie crusts, layer sausages, vegetable mixture and cheeses, two layers per pie. Pour milk over layers. Sprinkle with Parmesan and paprika. Bake 35 to 40 minutes or until brown; let sit 15 minutes before slicing to eat.
Mix syrup, sugar, milk and chocolate. Stir over low heat until sugar dissolves. Increase heat until soft ball stage is reached. Add butter and put in cool water until mixture is lukewarm. Add vanilla and beat until candy stands alone. Add pecans and mix and turn into greased dish.
Position rack in the center of the oven and preheat to 375 degrees. Butter a 9 x 9 pan.
Whip together the lemonade and the Eagle Brand milk. Pour mixture into pie crust. Place in freezer. Pie is ready to eat when frozen.
Cook rice according to directions. Combine all ingredients and put in a buttered casserole dish. Top with crushed potato chips. Bake at 350° for 30 minutes. Serve hot.
Cream butter and sugar. Blend in eggs; add bananas and mix well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture with buttermilk. Bake for 50 minutes at 350° in 9 x 13-inch pan. Serves 10 to 12.
Brown onion and garlic in margarine. Add other ingredients except wieners. Simmer. Add wieners and cook 10 minutes.
Mix together cake mix, pie filling, eggs, vanilla and nuts. Pour into 9 x 13-inch greased pan. Mix together flour, sugar, butter and flavoring (will be crumbly). Sprinkle over batter. Bake at 350° for 45 minutes.
Combine first	4 ingredients.	Mix sugar and remaining ingredients. Bring to a boil; cover. Reduce heat and simmer 2 minutes. Pour vinegar mixture over vegetables and toss. Cover and chill at least 2 hours.
Mix all together. Top with buttered bread crumbs. Bake at 325° for 1 1/2 to 2 hours.
Blend in blender. Marinate meat overnight, then barbecue. Also good for chicken.
Before you go to church Sunday morning, cut up and remove the skin from fryer; salt and flour lightly. Arrange in single layer in slow cooker. Slice onion; spread over chicken. Sprinkle over this the seasoning, thyme and celery and parsley flakes. Place lid on cooker; turn on. Come home from church and eat!
In a large pitcher or punch bowl, combine all except sherbet. Stir until all juices are thawed and blended. Top with scoop of sherbet, if desired. Makes 18 (4 ounce) servings.
Combine almonds, oleo, crumbs and extract; mix well. Sprinkle 1/3 of crumbs over bottom of 8 1/2 x 11-inch pan that is lined with foil. Spoon half of ice cream over crumbs. Drizzle with preserves. Sprinkle with crumbs. Repeat layers. Store in freezer. Cut in squares and garnish with whipped cream, if desired.
Preheat oven to 350°. Beat egg whites until they begin to peak. Add sugar, salt and vanilla. Continue to beat until mixture is stiff. Fold in nuts and chips. Turn oven off. Spoon cookie mixture on cookie sheet (1 teaspoon). Place in oven for 6 hours or overnight. Store in airtight container.
Heat oil in large skillet. In large bowl, combine zucchini, potatoes, eggs, cracker crumbs, salt, basil and pepper. Stir until well mixed. Drop by heaping tablespoonfuls into heated oil and cook until brown. Add more oil, if needed. Serve with grated Parmesan cheese. Makes about 18 medium pancakes.
Boil chicken; cool and debone. Take bread and tear like you would for dressing. Mix seasoned salt, pepper, salt and onion with bread. Mix soups, broth and chicken. Add to bread crumbs and mix well. Put into two 9 x 13-inch pans. Bake 1 hour at 325°.
Wash wild rice. Boil rice for 15 minutes and drain; set aside. Fry bacon until crisp. Remove bacon and discard all but 3 tablespoons bacon drippings. Saute celery, onion and green pepper in drippings, until onion is transparent. Put in a large kettle and add rice, broth, mushrooms, soup and diced bacon. Cook on low heat for 1 hour or more. Do not add salt.
Mix first 3 ingredients until smooth. Add flour and milk. Mix in slowly. Put on a small frying pan with Crisco, 1/4 cup crepe batter. Flip and fry both sides until golden brown.
Preheat oven to 350°. Grease and flour cookie sheet. Sift flour, baking powder and salt. Beat sugar and eggs for 5 minutes. Add anise and beat well. Add dry ingredients and mix at low speed. Make 3 separate long loaves on cookie sheet, 3-inches wide. Bake 15 minutes, until lightly baked. Remove from oven and cut into 1-inch cookies. Put back on cookie sheet, cut side down, and bake 10 more minutes. Makes 3 dozen.
Heat jello, cream cheese, tomato soup and water until melted and blended well. Cool well. Add Miracle Whip, pecans, bell pepper and onion; chill overnight. Makes about 2-quarts of dip. Good for a large crowd and good with chips or vegetables.
Put rhubarb in a 9 x 13-inch pan. Sprinkle Jell-O and sugar over rhubarb. Sprinkle package of dry cake mix over mixture. Mix butter and water together and drizzle over the top. Bake at 350° for 1 hour.
Mix in order given and pour in loaf pan. Bake at 350° for 1 hour.
Combine apple, celery, nuts and mayonnaise. Toss and serve on crisp greens. Serves 4.
Combine first 4 ingredients in a shallow dish. Dip each chicken breast in milk. Roll in crumb mixture. Place chicken in a lightly greased 12 x 8 x 2-inch baking dish. Bake at 375° for 18 minutes or until done. Yields 6 servings.
Cream 1/3 of the sugar with butter and salt in a large bowl. Blend extract, 2 tablespoons milk and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
Bake cake in two round 8-inch cake pans according to package directions. Cool. Cut layers horizontally by pulling a string through. You will have 4 layers. Make pudding according to package directions. Cool. Mix 2 1/2 cups boiling water with 2 boxes of strawberry Jell-O, mixing until Jell-O dissolves. Chill until slightly thickened (like egg white). Assemble in a punch bowl as follows: First, layer of cake, 1/4 of the Jell-O, layer of Cool Whip and layer of pudding. Second layer of cake, Jell-O, Cool Whip and pudding. Third layer of cake, Jell-O, Cool Whip and pudding. Fourth layer of cake only, topped with thick layer of Cool Whip. Garnish with fresh sliced berries.
Mix all together. Put in 2 (5 x 9-inch) greased and floured pans. Bake at 350° for 40 to 50 minutes.
Mix flour and sugar. Spread 1/2 mixture evenly in bottom of pie pan. Line pan with quartered or halved apples, cut side up. Spread remaining sugar mixture on apples. Drizzle cream over apples. Sprinkle with cinnamon. Bake 30 to 35 minutes at 350°.
Crush crackers fine, then combine with sugar and butter. Mix well. Press firmly in unbuttered 9-inch pie plate. Bake at 375° for 8 minutes. Place in refrigerator to cool. Mix milk and lemon juice by hand until thick. Add strawberries and part of the juice for color. Arrange in pie shell. Refrigerate until ready to serve. Top with Cool Whip.
Mix eggs, sugar and oil. Beat into the wet mixture flour, baking soda, salt, cinnamon, baking powder and vanilla. Add nuts, dates and zucchini to mixture.
Mix together sour cream, jelly and coconut for dip mixture. Wash and cut fruit. Arrange on tray. Use decorative toothpicks to pick up fruit and dip in mixture.
Preheat oven to 375°. In small mixing bowl, combine green onions, parsley flakes, salt, pepper and garlic powder. Set aside. Place 1 piece of cheese in center of each chicken breast. Top with 1/4 of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl, combine bread crumbs and Parmesan cheese. Dip each rolled breast in beaten egg, then in crumb mixture to coat.
Mix ingredients in order using 8 to 12 hamburger rolls. Fill with mixture. Cover with tops. Seal each sandwich inside of foil and put on cookie sheet. Bake at 375° for 25 minutes. Serve hot.
Drain shrimp and rinse in cold water. Gradually blend milk and mayonnaise into cream cheese. Add seasonings and shrimp.
Mash bananas in mixing bowl. Add remaining ingredients. Stir until blended by hand. Bake at 350° for 1 hour or until done.
Preheat oven to 375°. Beat egg and sugar. Add milk and vanilla. Sprinkle cinnamon on and beat. Set mixture aside. Break bread into bite size pieces in a bowl. Pour water over bread; make soggy. Squeeze water out of bread by handfuls. Put all bread in baking dish. Pour egg and milk mixture over it. Sprinkle with sugar and cinnamon. Bake at 375° for 1/2 hour to 45 minutes.
Cook squash and onion for 10 minutes until soft and drain. Melt butter and place croutons in skillet. Place them on bottom of cake pan and save the other half for the top. Grate carrots, and mix with mushroom soup, chicken soup and King sour; mix them with squash. Grate cheese on top. Place Italian bread crumbs on top sparingly and bake 30 minutes at 350° or longer.
Brown meats; drain. Saute garlic in oil. Add mushrooms, basil, oregano, tomatoes, paste, salt, pepper, sugar, 1 cup water and meat. Simmer about 45 minutes.
Cut broccoli into flowerets. Peel and slice stems. Cook pasta. When pasta has about 13 minutes left to cook, heat olive oil and add garlic and red pepper. Stir one minute. Add broccoli. Mix well. Add salt and 1/2 cup water or defatted broth. Use less salt if using canned all chicken broth. Cover with a tight lid. Cook 8 minutes, stirring occasionally. Drain pasta and mix with broccoli and its liquid. Serve at once.
Mix and pour into a casserole dish and top with crushed Ritz crackers. Bake at 350° for 30 minutes.
Spread crescent rolls on cookie sheet and press together. Bake as directed on can until brown. Mix remaining ingredients except vegetables and spread over crust. Top with vegetables.
Rub ribs with crushed garlic and sprinkle with salt and pepper. Place in roasting pan, rib side down,in 350° oven. While ribs are roasting, put dried fruit in saucepan, barely cover with water and simmer covered for 35 minutes. After ribs have cooked for 1 hour, add the fruit and its cooking liquid and continue roasting for an additional 30 minutes. Make glaze by combining unsweetened orange juice concentrate, onion flakes and mustard. Spread over ribs and roast another 15 minutes, basting frequently. If ribs don't appear nicely browned, bake a little longer until they have a pleasing color. Cut the ribs into serving size pieces and arrange along with the fruit on a platter. A green vegetable and salad will finish meal.
Combine egg, milk, shortening, pineapple, nuts and dates. Sift together dry ingredients. Add to first mixture and stir just to moisten. Grease baking pan. Bake at 350° for 55 minutes. A nice holiday bread.
Beat the egg whites with a dash of vanilla until stiff. Slowly add sugar and fold in the coconut. Drop by a teaspoon onto a greased cookie sheet and bake about 20 minutes at 325°. Makes about 20.
Combine eggs, breadcrumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef, mixing well with hands. On waxed paper, pat meat to a 12 x 10-inch rectangle. Arrange ham slices on top of meat, leaving a small margin around edge. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up meat, using paper to lift; seal edges and ends. Bake in 350° oven for 1 1/4 hours. Place cheese wedges over top of roll. Return to oven for 5 minutes, or until cheese melts. Serve with watermelon pickle or sweet relish. Serves 6 to 8.
Grease baking dish and sprinkle bottom evenly with onion gravy mix. Spread rice evenly over the mix. Cut up chickens; salt and pepper. Place pieces on rice. Mix soup with 1 1/2 cans of water and pour over the chicken. Cover with heavy foil and bake for 2 1/2 hours at 300°. Uncover and bake 30 minutes longer.
Melt, stirring constantly over low heat, the first three ingredients. Add Rice Krispies and peanuts. Drop by the teaspoon on waxed paper and enjoy.
Melt butter in a baking dish. Sift flour, salt and baking powder together. Mix with sugar; stir in milk. Pour batter over melted butter. Do not stir. Sweeten fruit to taste and pour over batter. Bake 1 hour at 350°. Enjoy.
Cut broccoli flowers in small pieces. Cook bacon and crumble. Mix mayonnaise, sugar and vinegar. Pour over all other ingredients. Mix well and refrigerate.
Cook rice (unsalted). Melt butter. Mix all ingredients together. Cook at 350° for approximately 1 hour. May also be put in microwave for approximately 20 minutes.
Mix dry ingredients together, then add shortening. Mix until it's a cornmeal type texture. Add egg and enough water to make it "a little wetter than pie crust dough." Roll out onto floured board and cut into squares. Drop into boiling chicken and broth. Add salt and black pepper to taste and thicken broth with more flour. Dumplings should be ready in 10 to 15 minutes.
Preheat oven to 375°. Prepare brownie mix according to pkg. directions. Cut a circle of parchment paper (not wax paper) to fit the 15 inch large round stone. Pour brownie mix onto parchment paper. Spread into 14 inch circle. Bake 15-18 minutes or until brownie is set. Do no overbake. Cool completely. Mix cream cheese, drained pineapple and sugar, spread on brownie. Slice bananas and strawberries and arrange over the mixture. Sprinkle with chopped nuts and drizzle chocolate topping over. Refrigerate. Cut into 16 wedges.
Mix flour with hot roll mix flour. Use yeast from mix plus extra yeast, dissolved in the warm water. Mix yeast water into flour and mix until dough comes away from side of bowl. Add maybe 1/2 cup flour more and knead 1 minute. Cover and let rise 1/2 hour. Roll 1/3 of dough to size of 10-inch pie shell. Spread 1/3 of cooked and drained sausage on top with some Mozzarella and Parmesan cheese, garlic powder and bread crumbs sprinkled on. Roll up like jelly roll. Cut into 3-inch pieces or smaller. Bake on an ungreased cookie sheet at 350° for about 30 minutes. Do 3 times.
Drain crabmeat. Spread layer of croutons in buttered 9-inch square casserole. Sprinkle with crabmeat, then cheese. Layer 2 times, ending with cheese layer. Beat eggs; add milk and seasonings. Pour over casserole. Bake in oven preheated to 325° for 45 minutes to 1 hour. Check for doneness by inserting knife in center. Will come out clean when finished. Sprinkle bacon on top about 10 minutes before finished baking.
Brown meat good; cut up vegetables. Add mushrooms, soup, onion, pepper and celery. Cook 45 minutes, then add cheese. Stir until melted. Add cooked noodles to the mixture. Put mixture in a large casserole dish and bake at 325° for 15 minutes.
Mix strawberries with glaze; set aside. Break cake into bite size pieces. Fold together pudding, Cool Whip and condensed milk. Layer cake, pudding mixture and strawberries in a punch bowl until reaches top. You may garnish with fresh strawberries.
Mix salt, sugar and mayonnaise and pour over the vegetables. Sprinkle with cheese and crumbled bacon. Refrigerate overnight.
Cream sugars and margarine; add eggs, one at a time, beating well after each. Measure cocoa in measuring cup and fill to the 3/4 mark with boiling water. Stir to dissolve. Stir into creamed mixture. Mix soda with buttermilk and add to the creamed mixture alternately with flour, mixing well. Pour into two greased and floured 9-inch cake pans. Bake in preheated 350° oven 25 to 30 minutes.
Arrange chicken in a greased 13 x 9-inch baking dish. Place cheese slices over chicken. Combine soup and wine. Stir. Spoon sauce evenly over chicken and cheese. Sprinkle with stuffing. Drizzle butter over crumbs. Bake at 350° for one hour.
Melt butter in a 9 x 13-inch pan. Spread graham crackers. Add butterscotch morsels, then chocolate morsels, then nuts and coconut. Then pour Eagle Brand milk over layers. Bake at 325° for 25 to 30 minutes. Let cool; cut into squares.
Mix all but the last four ingredients in a large bowl and set aside. Brown hamburger meat and drain. Grease an iron skillet. Heat and sprinkle with a thin layer of raw corn meal, brown slightly. Pour 1/2 of the corn meal batter into the skillet; sprinkle with the meat, cheese, onion and chiles. Pour remaining batter on top. Bake in 9-inch skillet at 350° for 50 minutes.
Bring 2 cups water to a boil. Pour over oil, sugar and salt. Cook until only lukewarm. Dissolve yeast in 1/3 c. warm water. Add to cooled mixture along with the eggs and 3 cups flour. Stir until smooth. Add remaining 3 cups flour and blend in. Turn out onto a lightly floured board and knead lightly. Shape into rolls and place on greased pans (I use 9 x 13-inch pans). Let rise until doubled. Bake at 375° for 15 to 20 minutes or until golden brown.
Combine sugar, butter and water in large, heavy pot. Bring to boiling over medium heat, stirring constantly. Continue to cook until the sugar is dissolved and the mixture becomes syrupy, 4 to 5 minutes. Remove pot from heat. Add the popcorn to the pot. Stir to coat popcorn evenly with sugar mixture. Turn coated popcorn out in thin layer onto sheet of wax paper or parchment paper. Let popcorn cool for about 10 minutes. Serve in a basket or for a festive touch, in individual paper cones.
Grease or spray with Pam, a microwave Bundt cake pan. Sprinkle nuts and put cherries in bottom of pan. Put mixture in pan, only 1/2 full. Bake on High for 13 minutes.
Grease a 9 x 13-inch pan well. Dump pie filling and pineapple with juice into it. Dump yellow cake mix on top and spread it around. Drizzle with butter or margarine. Dump nuts and some coconut on top. Bake at 350° for 1 hour.