HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken and debone. Cook broccoli. Mix soup, sour cream, mayonnaise, grated cheese and seasonings. In 3-quart casserole dish, layer broccoli, Parmesan cheese, chicken, Parmesan cheese, sauce, Parmesan cheese and paprika. Dot with butter. Cook 30 to 40 minutes at 350°.
Stem and wash grapes. You need two cups of grapes per quart jar and one-half cup or less of sugar per jar. Fill with boiling water. Make sure jars, lids and rings are hot.
Mix together the cream cheese, eggs, sugar and vanilla. Place 1 vanilla wafer in the bottom of a cupcake paper. Fill each with mixture, 3/4 full. Bake at 350° for 15 to 20 minutes. Cool and top with cherry pie filling.
Melt butter in microwave or skillet. Add remaining seasonings. Stir in pecans, coating with mixture. Bake in single layer on a cookie sheet for 20 to 25 minutes until brown. Stir occasionally while baking at 300°.
Shake well; pour over salad. Can be stored in refrigerator several weeks. Yield: 1/2 cup.
Cream shortening and sugar together. Add egg and molasses. Sift in dry ingredients; blend well. Form teaspoonfuls of dough in balls and roll in granulated sugar. Bake on ungreased baking sheet for 8 to 10 minutes, or until lightly browned and cracked. Bake at 350°.
Mix last 4 ingredients together. Pour over pickle mixture and let set for 2 or 3 hours. Package and freeze.
Chop dates; mix with hot water and set aside. Mix together butter, sugar and eggs. Add flour and baking soda. Mix in dates and 1/2 package chips. Pour into 9 x 13-inch pan. Sprinkle other 1/2 package chips and chopped nuts on top. Bake at 350° for 30 minutes. Garnish with whipped cream.
In large bowl, beat eggs until foamy. Add water and oil. Mix well. Add remaining ingredients. Mix until moistened, then beat for 2 minutes at medium speed or 400 strokes by hand. Spread batter evenly into 2 greased 9 x 5 x 3-inch pans.
Combine softened cream cheese and yellow cheese, mixing until well blended. Add remaining ingredients; mix well. Chill. Shape into ball. Roll in chopped nuts or green parsley. Serve with fancy crackers.
Place all ingredients in layers in a large bowl (except mayonnaise and sugar which is put on top). Refrigerate 8 hours or overnight. Stir before serving. Delicious!
Thoroughly cream margarine, peanut butter, sugars, eggs, and vanilla. Blend in flour. Shape into 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press five peanut halves atop each, or crisscross with fork. Bake at 375 degrees for 10-12 minutes. Cool slightly. Remove from pan.
Mix sugar, vinegar, flour and water together in saucepan; boil until thick. Set aside to cool. Mix remaining ingredients together. Add cooled dressing. Use more egg to garnish, if you wish. You can also use carrots, diced small, to give color.
In a large saucepan, melt peanut butter chips, 1 cup milk and 2 tablespoons butter. Stir occasionally. Remove from heat. Stir in peanuts. Spread mixture into wax paper lined 8-inch square pan.
Mix ingredients together in jar with a tight fitting lid. Use as instant beverage, hot or cold. One to 2 tablespoons per 8 ounce glass or to taste.
Brown ground beef. Add remaining ingredients and simmer over low heat for about 10 minutes. Place Fritos on plates. Add sauce to cover. Sprinkle with lettuce, tomatoes, cheese and black or green olives. Top with sour cream.
In a 3-quart rectangular casserole dish, spread layer of lettuce. Cover lettuce with layer of celery. Cover celery with a layer of onion. Combine mayonnaise, sugar and salt and spread over onion layer. Crumble crisp bacon over mayonnaise layer. Sprinkle layer of uncooked chopped broccoli over bacon. Cover broccoli with grated cheese. Cover with foil and refrigerate. Prepare 12 to 24 hours before serving. Keeps 2 to 3 days.
Simmer hamburger in small amount of fat until cooked, not brown. Add and simmer slowly chili powder, minced onions, garlic and salt. Add and simmer for 30 minutes hot catsup, kidney beans and jalapeno bean dip. Place in chafing dish. Sprinkle around edge, shredded sharp Cheddar cheese and finely minced onions.
Cut wieners up into small chunks and put into boiler of water. Boil for about 15 minutes. Pour off water. Add can of sauerkraut, tomato sauce and small amount of water. Bake for 30 to 45 minutes.
Put bottom of double boiler on flame; fill with water so top will fit 1-inch in water. Boil water. Take from flame; put on flat surface to beat. Place all ingredients in top of boiler. Set in bottom pan of hot water and beat 4 minutes.
Cream cheese until smooth. Set aside 1 cup pecans. Combine all ingredients and form into ball. Roll ball in other cup of pecans.
Follow cooking directions on shell package. Stuff shells with meat mixture. Top with Mozzarella cheese. Bake 45 minutes at 350°.
Brown ground chuck and sausage together. Drain. In a large saucepan mix cheese, mushrooms and oregano until cheese melts and coats all ingredients. Place a heaping tablespoonful of mixture on rye rounds and freeze. At anytime, take from freezer and bake in a 350° oven for 15 minutes. Makes about 40 rounds.
Cook beef, onions, and pepper together in skillet until done. Add the other ingredients except spaghetti. Cook spaghetti, separate until done. Add 1 tsp salt, then add to the other ingredients. Ready to serve!
Saute bacon until crisp; drain and crumble. Saute ground beef with bacon; add onion and saute until tender. Add remaining ingredients; stir well. Pour into 13 x 9 baking dish. Bake uncovered at 350° for approximately 1 hour or 3 hours on low in crock-pot. May use 1/2 ground turkey and 1/2 ground beef.
Melt butter. Add apples and sprinkle with flour and sugar that have been mixed together. Cover and cook over low heat, stirring occasionally, until apples are tender. These are delicious with sausage. Red hots, added with the sugar, add zing. Serves 3 to 4.
Preheat oven to 350°. Beat eggs until light and foamy. Add sugar and beat. Add oil and vanilla and beat. In a separate bowl, mix first 5 ingredients. Gradually add to egg mixture using spoon. Stir in zucchini, pineapple and pecans. Pour into well-greased and floured 9 x 5-inch loaf pan. Bake for 75 minutes.
Sprinkle ground beef and onion with 1/2 teaspoon salt. Bake in oven for 10 minutes at 400°; drain and remove. Beat egg, milk and mayonnaise together. Stir in flour, 1 teaspoon salt and the pepper. Pour over ground beef. Bake at 400° for 30 minutes.
Mix all ingredients together except pie filling. Spread 3/4 dough on a cookie sheet. Cover dough with choice of canned pie filling (2 cans). Grate remaining 1/4 dough over the fruit. Bake at 400° for 15 minutes, then reduce to 325° for 35 to 40 minutes or until golden brown. Sift powdered sugar over the top when cool.
Beat together cream cheese and honey until well mixed. Stir in peanut butter, mix well. Gently fold in whipped topping. Spoon into crust. Heat chocolate chips and shortening over low heat until melted. Drizzle chocolate over pie. Chill for at least 4 hours. Serve chilled.
Combine everything (except tomatoes) in a jar and shake well. Pour over tomatoes. Refrigerate about 4 hours.
Sift all dry ingredients together. Mix in shortening with fork. Dissolve yeast in milk and proceed as you would for any other biscuits. Mix well and roll out and cut with biscuit cutter. Grease pan and grease biscuits with melted fat. Set aside until ready to bake (15 or 20 minutes). Bake at 375° for 15 or 20 minutes.
Mix lard, brown sugar, molasses and milk. Set aside. In separate bowl, mix all other ingredients; combine. Drop tablespoon size balls onto greased cookie sheet. Press to flatten. Bake at 350° until done.
Mix well. Add a little more water if needed to make it easily workable.	Flour board to work on. Makes 5 crusts (2 double crust pies and 1 single bottom layer). This makes a great crust and is especially	dependable crust for a chicken pie.
In frying pan, combine shortening, squash, onions, salt and pepper. Cook until done. Drain well. Pour in casserole dish. Cool about 15 minutes. Beat eggs, then stir into squash and onions. Put cheese on top of squash. Sprinkle crushed saltines over cheese. Preheat oven at 350° and bake for 20 minutes. Based on 8 servings. Per serving: 248 calories; 20g fat; 421mg sodium; 69mg cholesterol.
Cover chicken with flour, coat skillet with Pam. Melt butter, add floured chicken breasts. Cook over medium heat until brown on both sides (5 to 7 minutes). Remove chicken; stir in teriyaki sauce, lemon juice, garlic and sugar. Put chicken back in pan and simmer 3 minutes on each side.
Mix all ingredients, except for egg whites. Beat whites until stiff and fold into mixture. Place in greased loaf pan and bake in 350° oven for 45 minutes or until brown and crispy. Excellent served with buttered noodles and a green vegetable. Very colorful plate.
Cook rice and turn into large bowl. Remove artichoke hearts, cut into halves or thirds. Reserve. To marinade in jar, add the oil, vinegar and mustard. Cover jar and shake to blend. With a fork, stir into hot rice. Cool to room temperature. To rice mixture, add artichoke, tuna, pepper and scallions and toss well. Serve at room temperature or chill.
Combine in double boiler the first 5 ingredients. Cook for 15 minutes, until thickened. Add beaten egg yolks (blend some mixture into the eggs first, then pour all of it into the rest of the mixture). Cook 3 more minutes. Remove from heat and add margarine and vanilla; mix well. Cool. Pour into baked pastry shell. Makes 1 pie. Top with meringue.
Melt chocolate in milk. Add sugar and corn syrup; cook slowly, stirring until sugar dissolves. Cook gently to soft ball stage (234°), stirring frequently. Remove from heat. Add butter and cool at room temperature to lukewarm (110°) without stirring. Add vanilla. Beat vigorously until fudge becomes very thick and loses its gloss. Quickly spread in greased pan. When firm, cut in squares. One cup broken nuts may be added, or the fudge may be kneaded when hard, formed into rolls and sliced. If desired, 1/3 cup cocoa may be substituted for the unsweetened chocolate (increase butter to 3 teaspoons).
Cook broccoli until almost done; drain. Combine all other ingredients; stir in broccoli. Put into Pam sprayed 2-quart casserole dish. Top with crushed Ritz crackers; dot with butter. Bake at 375° for 50 minutes.
Mix all together. Place in casserole dish. Bake at 350° for 10 to 15 minutes. Serve with Ry-Krisps or crackers.
Mix Jell-O, sugar and salt with boiling water. Add raspberries. Chill until slightly thickened. Stir in Cool Whip. Place in Jell-O mold until firm.
Combine sugar and milk. Bring to a boil, stirring constantly. Remove from heat. Melt chocolate. Add all remaining ingredients and mix well. Pour into a well-greased pan and refrigerate until firm.
Place all ingredients in a covered casserole dish. Cook for 45 minutes in a 350° oven.
Pour tomatoes into kettle; put sliced okra pods in tomatoes and add corn. Season to taste with salt and sugar. Bring mixture to a boil. Lower heat and cook until vegetables are done. Serve in a small bowl with meal. Serves 10.
Cook carrots in water until barely done. Drain. Cook onion gently in 1/3 cup oleo until slightly browned. Stir in flour, salt and mustard. Stir in milk until milk is smooth. Add pepper, celery, salt and cheese. Stir until cheese is melted. Place carrots in a casserole dish. Pour sauce over the carrots. Top with bread cubes which have been sauteed in oleo. Bake at 350° for 35 minutes.
Bake for 8-10 minutes (just until firm) at 350 degrees.
In large frying pan, lightly brown sausage. Add celery and onion and cook about 10 minutes. Mix crumbs, sage and chicken broth. Add sausage, onion and celery. Mix well. Bake in buttered 9 x 12-inch baking dish at 350° until browned (depending on oven, can be between 30 and 45 minutes).
Cook potatoes in boiling salted water until done, 25 to 30 minutes. Drain, cool, then refrigerate until called for. Chop next 5 ingredients and combine with mayonnaise, sour cream, vinegar, mustard and salt in a bowl and mix well. Cut potatoes into 1/2-inch cubes, peeled if preferred. Add potatoes to mixture and stir gently until mixed well. Cover and chill at least 1 hour before serving. Makes 6 servings.
Wash and dry chicken. Season with salt, pepper and oregano. Spray baking pan lightly with cooking spray. Place seasoned chicken into baking pan, meaty side down. Dot with butter. Squeeze lemon juice over chicken. Add a small amount of water to pan. Cook for 1/2 hour at 350°. Turn chicken over. Place potatoes around chicken. Turn potatoes to coat with drippings. Add a little more salt and pepper to the potatoes if you like. Bake an additional 1/2 hour or until chicken is done. Serves 6 to 8.
Mix flour, baking powder and salt. Add warm water and knead until dough is soft, not sticky. Stretch and pat dough until thin. Tear off one piece at a time; poke a hole in the center. Drop into skillet of hot cooking oil. Brown on both sides. Serve hot. Very good with honey or dusted with powdered sugar. Makes delicious hamburger buns sliced into two taco shells.
Cook broccoli according to directions on box and drain completely. Saute onion in margarine. Combine cheese and mushroom soup and heat, stirring, until melted. Add onion, broccoli and red pepper. Serve with Melba rounds.
Dissolve yeast in water. Stir in shortening, sugar and egg and beat in flour. Store in refrigerator. Take out and use amount desired. Will keep for 1 week in refrigerator. Spoon into greased muffin tins and bake at 400° for 10 to 12 minutes.
Melt butter or margarine in pan; add graham cracker crumbs and sugar. Pat out in pan and bake at 250° for about 15 minutes. Cool graham cracker crumbs. Whip Dream Whip, milk, vanilla and cream cheese. Spread over graham crackers. Dribble pie filling on top of this. Store in refrigerator.
Beat the first 4 ingredients together until smooth. Fold in pickles, pimiento and egg. Cover and chill to blend flavors. Serve as a dip for potato chips, pretzels or raw vegetables. Makes 2 cups.
Spray a large cookie sheet with Pam cooking spray. Spread entire cookie dough roll out onto the cookie sheet. Bake as directed, until lightly browned. Cool completely.
Combine bran, oats, salt, baking soda and cinnamon. Add chopped nuts, dates and lemon rind. Stir in beaten eggs, honey and yogurt, mixing well. Blend in oil. Pour in buttered 13 x 9-inch baking pan. Bake in a 325° oven for 45 minutes. Makes 24 bars to be fed to hungry children. We are what we eat.
Clean and prepare the quantity of Cornish Hens that are appropriate for the people being served. Place in a 350 - 375 oven for 1 hour. I put a bit of margarine on the outside of the hen and sometimes sprinkle it with Garlic Salt. In a skillet, place 1/4 c. of Margarine, cook Onion until golden. Put into a 2 quart casserole dish with a cover and set aside. In same skillet, heat remaining margarine, brown the Rice so that it is fluffy and golden brown. Add to the casserole dish. Add remaining ingredients. Bake for 350 - 375 for 30 - 40 minutes.
Prepare rice as directed on package. Combine all ingredients. Season with salt and pepper if desired. Place in 3-quart buttered casserole (flat pan). Refrigerate and bake (next day if desired). Bake 45 minutes to 1 hour at 350°. Top should be lightly browned. (Optional: Put grated cheese on top last 10 minutes.) Can freeze unbaked and use when needed.
Melt butter in a pan on stove and slightly brown mushroom tops after you've twisted and pulled out stems of whole mushrooms. Brown both sides. Cube the cheeses and drop one into browned mushroom "cup". Sprinkle with thyme and a dash of sage. Heat in 350° preheated oven until cheese melts, about 5 minutes, on a cookie sheet.
Before you start, sample the rum for quality. Now go ahead and select a large mixing bowl. Check the rum again. It must be just right. To be sure of this, pour one cup of rum into a glass and drink it. Repeat. With electric mixer, beat one cup buerrer in the large fluffy bowl. Add 1 seaspoon of thugar and beat again. Drink another cup of rum to ensure quality. Add 2 arge leggs, 2 cups fried druit and beat until high. If the druit gets stuck in the beaters, pry loose with a drewscriver. Sample the rum again. Sift 1/2 pint of lemon juice. Sample the rum again. Sift 3 cups of pepper or salt (it doesn't matter). Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar or whatever color you find. Wix mel. Grease oven and turn cake pan to 350 gredees. Now pour the whole mess into the boven and cake. Check rum again and bo to ged.
Preheat oven to 375°. Put berries in a 2-quart casserole dish. Sprinkle with cinnamon, water and lemon juice. In a large bowl, mix remaining ingredients until crumbly and pour evenly over berries. Bake for 25 to 35 minutes, until top is golden brown.
Prepare batter: Stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt in bowl. Add milk, oil and vanilla. Stir until smooth. Mix in walnuts. Spread evenly in 8-inch square glass dish.
Spread peanut butter on cracker. Cut 3 slices of banana. Use 2 slices for eyes, dip 2 raisins in peanut butter and add to center of banana. Take the other slice of banana and cut in half. Use 1/2 turned sideways for nose. Add crumbled cereal for eyebrows.
Sprinkle pecans in pie shell. In large bowl, beat together remaining ingredients. Pour over pecans. Bake in preheated 350° oven 35 minutes or until tested done. Cool on rack. Makes 8 to 10 servings.
Combine dry ingredients, add eggs, oil and vanilla. Add pecans and apples. Bake in sheet cake pan at 325° for 1 1/2 hours.
Mix together well. Cut in shortening with pastry blender until resembles	fine crumbs. Store in airtight container.	Makes 6 cups of mix. Use 1 cup mix per chicken or 6 to	8 pork chops. Coat meat with mix and bake at 350° for 1 hour. Spray pan with non-stick cooking spray before baking.
Cut the stalks of the asparagus about 2 to 3-inches from the bottom. Peel the stalks up to 1/2-inch from the tip with a sharp vegetable peeler. Asparagus can be left in spears or cut into pieces as desired. In a 10 to 12-inch saut pan, bring 1/2-inch water and salt to a boil. Add the asparagus to the pan and cover it. Bring the water back to a boil and simmer for 2 minutes. The asparagus should be bright green and somewhat limp. Drain the water off and immediately run cold water into the pan. This will stop the cooking process and retain the color of the asparagus. When the asparagus is cold, drain it and set aside until you are ready to reheat it.
Mix your sugar and cream upon low heat until the sugar dissolves. Boil on medium heat for 5 minutes. Take off burner and add butter and marshmallow cream. Mix it up and pour it in a buttered pan. Let cool.
Use a 9 x 13-inch baking pan. Spread refried beans on bottom of pan; spread taco sauce over beans. Add cheese and one thin layer of lettuce, then spread lots of chopped tomatoes. Last, spread onions or green peppers on top. Use tortilla chips, potato chips or Doritos. Serve cold or put in 350° oven about 15 minutes. This is very good.
Combine softened cream cheese and mayonnaise. Mix lemon juice, onions, mustard, garlic powder and horseradish sauce. Fold in crabmeat; place on serving dish. Chill several hours. Top with shrimp sauce. Serve with crackers.
Layer steak on bottom of casserole dish. Salt and pepper to taste. Layer onions, carrots and then potatoes. Heat soup, water and margarine and pour over other ingredients. Cover and bake for 1 1/2 hours at 375°.
In a 12-inch skillet, melt butter until sizzling. Stir in onion, peppers and garlic. Cook over medium-high heat until peppers are crisply tender (2 to 3 minutes). Remove vegetables with slotted spoon; set aside, reserving juices in pan. Add chicken, tarragon, salt and pepper. Continue cooking, stirring occasionally, until chicken is lightly browned and fork-tender (7 to 9 minutes).
In a small bowl, combine cream cheese, 2 tablespoons butter, parsley, basil and lemon-pepper. Stir in water; keep warm. In a saucepan, saut garlic in remaining butter until lightly browned. Place noodles in a serving bowl; top with garlic mixture. Sprinkle with half of the Parmesan cheese; toss lightly. Spoon cream sauce over noodles and sprinkle with remaining Parmesan. Garnish with parsley if desired. Makes about 8 servings.
Beat egg. Add meat. Take 2 slices bread and cut the crust off. Tear the bread in little pieces and add to 1/2 cup milk just as it comes to a boil. Remove from heat and beat the bread with a fork until it is smooth; let cool. Add the following to the ground meat: salt, onion, garlic and parsley. Now add the cooled bread and milk mixture. Mix with hands until well blended. Add a little oil. Make meatballs and fry until brown. Add to spaghetti sauce.
Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray. Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. Set the microwave for 1 minute 30 seconds on high. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy. Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.
In large skillet cook onion, garlic and Italian seasoning in oil until tender. Add water, bouillon and vegetables. Cover and simmer 5 to 7 minutes until vegetables are tender crisp. Toss with hot fettucini. Serve immediately. Refrigerate. Makes 4 servings
Cream sugar and butter together. Add remaining ingredients. Mixture will be doughy. Slice fruit on top of mixture; press slightly down. Bake in a 9-inch cake pan at 375° for 25 to 35 minutes.
Cook until thick, then add 1/2 cup of sweet cream. Cool and mix in potatoes, celery and onion for a salad.
Put fruit in 6 x 10-inch baking dish. Add lemon juice or extract; mix well. Mix sugar and flour. Beat egg slightly and add to sugar-flour mixture to make crumbles.
Wash sweet potatoes; bake at 375° for 1 hour or until done. Let potatoes cool; peel and mash. Set aside 3 cups and keep warm. Combine yeast and warm water in a 2-cup liquid measuring cup. Let stand 5 minutes.
Scald milk. Add sugar, salt and oleo or butter. Let cool. Dissolve yeast in warm water. Add to cooled milk mixture: eggs and 2 cups flour. Mix well and add 3 1/4 cups flour or more/less as needed to make soft dough. Turn out on lightly floured board and knead until smooth and elastic, about 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover with towel and let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Punch down; divide into thirds and turn on lightly floured board. Roll into a large circle and spread with melted oleo or butter. Cut into pie size pieces and roll up, beginning at wide end, sealing points firmly. Place on greased baking sheets with points underneath, about 2-inches apart. Curve to form crescents. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Bake about 12 minutes in 350° to 400° oven. After taking out of oven, brush a little butter on top. (I use a paper towel dipped in soft butter.)
Place strawberries in bottom of crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix and beat until smooth. Gently stir in 1/2 of the whipped topping. Spread over fruit. Top with remaining whipped topping. Refrigerate 3 hours or until set. Garnish with additional fruit if desired.
Boil sugar and water. Add frozen concentrates then add Brandy. Mix well and freeze. Serve with 7-up or sprite.