HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli according to package directions until just tender; drain. Arrange in greased 11 x 17-inch baking pan. Arrange chicken on broccoli. Combine soup, mayonnaise, curry powder and lemon juice. Spread over chicken. Pour butter over soup mixture. Bake in preheated 350° oven for 50 minutes.
Generously grease muffin cups. Separate dough and press into muffin cups. Divide shrimp evenly into shells. In small bowl, combine egg, half and half, brandy, pepper, pimento and parsley flakes. Spoon approximately 1 tablespoon mixture into each shell. Sprinkle with cheese. Bake at 375° approximately 20 minutes until puffy and light golden brown. Cool slightly; remove from muffin cups.
Mix all ingredients. Shape into a roll and chill. When ready to use, slice and bake at 350° for about 10 minutes.
Bake cake in greased and floured 13 x 9-inch pan as directed. Mix cream cheese, instant pudding and 2 cups cold milk. Beat until mixed well; let stand 5 minutes. Spoon on cooled cake. Spread drained pineapple on top of pudding. Top with Cool Whip and ground nuts. Will serve 12 to 16.
Preheat oven to 400°. Cut chicken into strips. Mix crushed chips with seasoning mix in a large bowl. Beat eggs and combine with milk. Dip chicken into milk and dredge in chips. After chicken is covered, place in a greased shallow baking dish. Drizzle with melted margarine and place in oven. Cook approximately 12 to 15 minutes, or until chicken is completely done. Wonderful when served with your favorite salsa.
Put in 2 (8-inch) layer pans, greased and floured. Bake at 350° for 30 minutes.
Wash and slice tomatoes, approximately 1/4-inch thickness. Mix all other ingredients in bowl. Toss tomato slices in this mixture to coat well. Fry these in hot cooking oil, until browned.
Put flour and salt into a bowl. Using a pastry cutter or knives, cut shortening into flour until pieces are the size of small peas. Gradually add the 7-Up and egg mixture until the crust forms a ball (you may not need all of the liquid). Cover and chill crust.
Mix everything together except butter and fruit. Pour half of the butter into batter. Leave other half in baking dish. Add fruit and then pour other half of batter over all. Bake at 350° for 45 minutes until slightly browned.
Preheat oven to 350°. Spray 9-inch pan. Combine dry ingredients. Whisk egg whites, water and corn syrup. Stir into dry mixture until smooth.	Pour into pan.	Bake 30 minutes. Cool 10 minutes.
Heat undrained pineapple in saucepan. Add gelatin. Stir until dissolved. Cool. Add buttermilk and whipped topping. Mix well. Pour into mold. Chill until firm. Unmold onto serving plate.
Cook cabbage in 2 cups salted water, covered, for 8 minutes. Drain. Fry four slices bacon until crisp; drain and crumble, reserving grease. Add brown sugar and flour to grease; blend. Add water, vinegar, salt, pepper and onion. Cook until mixture thickens. Add bacon and cabbage; heat thoroughly.
Cook the first 3 ingredients together in skillet until meat is done and crumbly. Add remaining ingredients. Season with garlic salt and hot sauce to taste. Put in crock-pot to keep warm and serve with chips.
Make jello with hot, then cold water. Add pineapple and blueberry pie filling to jello. Let mixture set until firm.
Pour hot water over Jell-O; stir let stand until cool. Add oil and eggs to cake mix, then the cooled Jell-O. Pour in rectangle 2-inch deep pan.	Bake at 350° for 30 to 40 minutes.
Mix up first 4 ingredients. Add fruit cocktail and nuts. Put in greased Bundt or tube pan. Bake at 350° for 50 minutes.
Slice off top of bread and hollow out inside. Mix all ingredients. Pour inside hollowed out bread. Put top back on bread. Wrap in foil. Bake in a 350° oven for 1 hour.
Heat oven to 350°. Spray two 8-inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread; stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in saucepan; stir. Add dry ingredients; whisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. Makes 12 servings.
Melt butter; add salt and pepper. Whisk in flour. Add milk and broth and simmer until thick. Pour white sauce over chicken in casserole dish. Sprinkle with salt and pepper. Bake, covered, at 325° for 1 hour.
In a large punch bowl, combine juices with ginger ale. Spoon in sherbet. Serve immediately.
Mix all ingredients together. Make into small balls. Roll in flour and brown. Put into a casserole. Cover with soup, blended with 1 can of water.
Shred cabbage as finely as possible. Grate apple (without peel). Place apple and onion in small amount of oil in heavy kettle or pot. Cook just enough to glaze. Add cabbage, on fairly high heat, stirring constantly until cooked down in size a little. Add brown sugar, honey, cloves, vinegar and salt. Turn down heat and slowly cook mixture, covered, about 3/4 to 1 hour. During cooking, stir 3 to 4 times to prevent burning on bottom of pan. Taste cabbage; a little more of each ingredient may be required and added at this time until the taste is "just right". Place finished cabbage in dish with cover; store in refrigerator or cool place. Cabbage is best prepared hours ahead of time, stored and reheated just before serving, giving all ingredients time to blend properly. Reheat and enjoy!
Put 2 slices pineapple on plate. Grate Cheddar cheese on top of pineapple. Add spoon of mayonnaise and add a cherry on top.
Mix dry ingredients in large bowl. Mix well. Beat eggs, oil and buttermilk. Add dry mixture and mix well. Bake in greased muffin tins at 400° till done.
Mix all ingredients in large casserole dish. Top with bread crumbs and more almonds. Bake at 350° for 40 to 60 minutes. It freezes well!
Thinly slice cucumber into medium size bowl. Then add remaining ingredients. Salt and pepper to taste. Mix to dissolve sugar. Serve chilled.
Beat egg whites with almond paste. Set aside. Sift together flour, sugars and salt. Stir into almond paste mixture. Form dough into logs approximately 2-inches long and roll in nuts to coat. Place on greased cookie sheet. Bake at 300° for 20 minutes.
Combine first 7 ingredients in a large bowl, make a well in center of mixture; set aside. Combine egg and brown sugar in a medium bowl. Beat at medium speed until smooth. Add bananas, raisins, oil and vanilla. Beat well. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 375° for 20 to 25 minutes. Remove from pan immediately. Let cool on wire rack. Makes 1 dozen.
Cook celery for 7 minutes; drain. Mix celery, soup and water chestnuts. Pour into casserole. Mix crackers and almonds with melted butter. Spoon over celery mixture. Bake 35 minutes at 350°.
Wash and clean peppers; parboil and cool. Mix ingredients. Stuff peppers and bake at 350° for 45 minutes, covered. Uncover, pour chili sauce over peppers and bake 15 minutes more.
Sift flour twice with baking powder, salt and sugar; add cheese and pecans, mixing thoroughly. Combine egg, milk and butter. Pour into dry ingredients. Stir quickly until dry ingredients are dampened. Batter should not be smooth. Pour into buttered 8 x 4 x 3-inch bread pan. Bake in 350° oven for 1 hour. Cool bread on wire rack before slicing.
Heat oven to 350°. Lightly grease 9-inch or 10-inch pie plate. Sprinkle meat, cheese and onion in the bottom of the pie plate. Place remaining ingredients in blender container. Cover and blend on high speed 1 minute. Pour into plate and bake until brown (about 50 to 55 minutes). I like this best with sausage. Serves 6 people.
Heat uncovered in microwave oven until hot, 3 to 5 minutes. Stir. Pour into cups and top with whipped cream. Serves 4.
Preheat oven to 375°. Grease a low casserole dish. Crumble crackers in a bowl. Melt butter; stir into crackers. Mix all liquids together. Layer crackers and oysters, starting and ending with crackers. Pour liquid mixture over all. Bake approximately 35 minutes or until top is golden brown.
Mix to a smooth batter the margarine, eggs, soda, sugar, flour and buttermilk. Then add orange slice candy, coconut, chopped dates, nuts and grated orange peel. Bake in tube pan for 2 hours at 250°.
Saute bacon, diced, until almost crisp. Saute onion in bacon fat until crisp. Drain fat. Combine bacon, onion, pork and beans, ketchup, brown sugar, Worcestershire sauce, garlic powder, A.1., mustard and molasses. Pour into one-quart casserole. Bake, uncovered, in a 375° oven for 55 minutes. Stir occasionally. Makes six servings.
Beat the sugar, shortening, eggs and vanilla at high speed for about 3 minutes. Add flour and milk alternately at low speed. Bake at 350° for 30 to 35 minutes or until done. This is good baked in a large iron skillet. The recipe can be cut in half. When you get ready to serve, use the sauce when you cut into wedges.
Arrange bread in ungreased 13 x 9 x 2 baking dish. Mix milk, salt, eggs, sugar and cinnamon. Dip bread in mixture and put on pan. Drizzle remaining egg mixture over the bread. Cover and refrigerate overnight. Bake on a preheated greased cookie sheet. Bake at 500° for 5 minutes, then turn over bread and bake 4 more minutes. Sprinkle confectioners sugar over bread after baking and serve.
Heat oil in a large saucepan. Add onion and cook slowly until lightly browned. Add tomatoes, oregano, salt and pepper; simmer about 10 minutes. Add peas together with another 1 1/2 cans of water; simmer about 5 minutes. Toss this mixture with cooked pasta. Serve topped with grated cheese.
Bring milk and sugar to a soft boil. Remove and add 1 pound of peanut butter and marshmallow cream. Pour into pan and cool.
In a double boiler, melt chocolate over hot water (not boiling). Stir in milk, salt, chopped nuts and vanilla extract. Cool until mixture can be shaped into small balls. Dip each ball into sweetened cocoa powder. Cool and store in a can.
Boil the sugar, peanuts and Karo to hard crack stage. Remove from fire. Add butter; stir until melted. Add soda and stir well. Spread on buttered cookie sheet. As it cools, pull from sides until very thin. Cool and break into pieces.
Mix first 3 ingredients together to form ball. Mash ball flat onto serving tray to round shape. Mix last 4 ingredients using small amounts of taco sauce at a time, just enough to make ingredients moist. Spread this over cream cheese mixture. Top all with small amount taco sauce. Dip into with large corn chips.
Mix well first 5 ingredients. Add next 4 ingredients. Mix well. Add next 3 ingredients. Mix well and carefully add cornflakes. Drop batter from teaspoon about 2 inches apart onto greased baking sheet. Bake at 350° for 12 to 15 minutes. Remove cookies from pan immediately.
Mix all together and beat well. Let rise to double. Punch down. Add 2 1/2 to 3 cups flour and knead well. Shape into 2 loaves. I use 2 medium sized bread pans. Let rise to top of pan. Bake 40 minutes at 350°. Butter and salt top of crusts. Cover tightly with foil. These make great toast.
Mix ingredients together well. Roll into a long roll. Cut into small pieces and form into crescents. Bake at 325° for approximately 20 minutes. Sprinkle with confectioners sugar after baking. (Kind of like "wedding cookies".)
Prepare your favorite spaghetti sauce. Cook the three different kinds of macaroni. In a large baking pan, layer the elbow macaroni, spaghetti sauce, Colby cheese, then add the shell macaroni, spaghetti sauce and American cheese, then add the rotini macaroni, spaghetti sauce and Mozzarella cheese. Bake at 350° just long enough to melt cheese. This is a nice one dish casserole to serve with a salad and French bread.
Boil spices 1 minute in 2 cups apple cider. Add rest of cider, frozen juices and brown sugar. Heat to desired temperature or heat to simmer.
Combine the first four ingredients. Mix well. Spread the mixture on each muffin half. Sprinkle with paprika. Cut each muffin into quarters. Broil about 3 minutes or until lightly browned. Makes 4 dozen.
Melt 1 stick margarine in a 9 x 13-inch pan. Spread hash browns on top of melted margarine. Mix soup, sour cream, onion (optional) and cheese together in a bowl, then spread mixture on top of potatoes. Melt 1/2 stick margarine in bowl, then add the crushed corn flakes together; sprinkle over top. Bake at 350° for 1 hour and 15 minutes.
Brown meats; add other ingredients and simmer until fairly thick. Serve with tortilla chips.
Combine corn meal, salt and cold water. Gradually pour into boiling water, stirring constantly. Return to boiling, stirring constantly. Reduce heat and cover. Cook over low heat 5 minutes, stirring frequently. Pour into loaf pan. Plastic wrap directly on mush will keep it from drying on top. Cool, then refrigerate.
Fry sausage until almost done. Throw onions in; saute. Add tomatoes and paste and cook until brown. Fill can of paste with water. Simmer until cooked. Cook 2 cups rice in rice cooker and add to sauce.
Combine cheese, oregano, olives, mushrooms, onions, oil and tomato sauce in large bowl; mix well. Spread cheese mixture on bread slices; broil until bubbly.
Cook pork sausage until done. Boil celery, onion and butter in water until tender. Combine the sausage, celery, onion and sage with croutons. Mix together and make sure it's real moist. Bake about 1 hour at 350° in a greased casserole dish.
Sift dry ingredients. Stir in dates, pecans and eggs. Pour into greased and floured jelly roll pan. Bake in moderate oven at 350°, about 15 minutes. Cut, while warm, and roll in powdered sugar.
Saute onion, chili powder and green pepper in butter. Add soup and Ro-Tel tomatoes. Then add boned and cut up chicken. Soak tortillas in cool chicken broth. In a 2-quart casserole, line bottom with 1/2 the soaked tortillas, then 1/2 the mixture, some grated cheese and then repeat. Bake at 300° for about 40 minutes.
Butter bottom of a 13 x 9-inch cake pan. Line with graham crackers.
Combine pig tails, salt and pepper to taste and crushed red pepper (depending on how hot you like it) and water. Bring to boil. Turn down on medium and let cook for about an hour or until done.
Mix all ingredients well and pour in Bundt pan. Bake at 350° for 40 minutes.
Mix ingredients in the usual order. Roll into log and cool. Cut in 1/4-inch slices and bake for 10 to 12 minutes at 350°.
Line a 13 x 9-inch pan with foil so the foil extends over two opposite sides of the pan. Lightly grease or butter the foil. In large saucepan, combine sugar, butter and evaporated milk. Over medium heat, stirring constantly, bring mixture to a boil. Continue boiling and stirring for 5 minutes. Remove from heat. Add Marshmallow Creme, candy coating and vanilla, stirring until smooth. Fold in pecans or candies. Pour into prepared pan. Let stand several hours or overnight, until firm. Remove fudge from pan by lifting foil. Remove foil from fudge. Cut into 1-inch squares.
Peel and mash avocados, add 1 chopped tomato,salt, pepper,lemon juice, garlic powder,minced onion and hot pepper sauce and set aside. Mix mayonnaise, sour cream and taco seasoning and set aside. On large platter spread refried beans as 1 layer of dip. Next spread the avocados mixture. Cover with sour cream and mayonnaise mixture. Sprinkle with 4 chopped tomatoes, green onions and cheese. Top with olives. Serve with tostados or chips.
Combine all ingredients and cook in the butter or bacon drippings for 20 to 25 minutes, stirring occasionally. Serves 5 to 7.
Boil potatoes until tender; peel. Add sugar and butter. Make well. Add to this the 2 eggs, well beaten. Add enough sweet milk to thin to a medium mixture. Bake in uncooked pie shell until done.
Brown meat with onion, green pepper and seasons. Drain off grease. Mix in pepperoni, olives, mushrooms and sauce. Heat until hot. Add to 9 x 13 greased pan with noodles; stir. Top with Mozzarella cheese. Sprinkle with parsley (optional). Bake until cheese is browned at 350° for 30 to 45 minutes.
Combine sugar, water, syrup and salt in a heavy saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Cook to a hard ball stage without stirring. Beat egg whites until stiff. Pour hot syrup slowly over egg whites, beating constantly. Add vanilla. Continue beating until mixture loses gloss and will hold shape. Fold in chocolate bits quickly and drop from teaspoon onto buttered waxed paper. Makes 2 dozen.
In large saucepan over high heat, bring 6 cups water to boil. Add shrimp; when water returns to boil, cook until pink and opaque, about 3 minutes. Drain well; allow to cool. Chop shrimp coarsely. In medium size bowl, combine mayonnaise, yogurt, lemon juice and curry; blend well. Stir in shrimp, celery, carrot and scallion. Chill 1 hour. Garnish with lettuce or apple slices. Makes 4 servings. Per serving with 2 slices whole wheat bread: 135 calories, 20 grams protein, 4 grams fat, 5 grams carbohydrate, 201 milligrams sodium, 142 milligrams cholesterol.
Dissolve yeast in 1 cup warm water in large bowl. Add oil. Stir in flour gradually, mixing thoroughly. Cover. Let rise in warm place until doubled in bulk. Roll out dough into pencil thin strips; cut into sticks. Melt butter in saucepan. Dip sticks in butter. Sprinkle with coarse salt. Let rise in warm place until light. Bake at 400° until golden. Garlic or onion may be used to season.
Substitute for pecans: Any nut, i.e., walnut, almond, etc.
Slice strawberries, sprinkle with sugar and let stand. Melt butter; cool. Combine flour, baking powder, soda and salt. Beat together milk, lemon juice, egg, 2 tablespoons honey and the cooled butter. With a few quick strokes, combine wet and dry ingredients. Heat a large frying pan brushed with oil over medium high heat. Pour batter by scant 1/4 cupfuls into hot pan. Cook until bubbles burst. Flip and cook until golden. Remove from pan and repeat with remaining batter, brushing pan with oil as needed. Serve pancakes with strawberries and drizzle with remaining honey. Makes 12 pancakes.
Roll chicken breast and dried beef or ham tightly. Wrap each with bacon and secure with toothpicks. Place in large baking dish. Mix other ingredients and pour over breasts. Bake at 275° for 2 hours and serve with rice.
Sift flour. Add salt. Cut in Crisco. To slightly beaten egg yolk, add lemon juice. Sprinkle water on flour mix. Combine. Form into ball. Roll with rolling pin for crust. Makes a 9-inch pie crust.
In skillet, cook beef, onion, green pepper and garlic until vegetables are tender. Pour off fat. Add remaining ingredients. Bring to a boil. Cover and cook over low heat 15 minutes or until rice is tender. Makes 4 servings.
Flour cubed steak. Brown in shortening over medium heat. Sprinkle onion soup mix over meat. Mix mushroom soup with water and pour over meat. Cover and simmer 1 1/2 hours. (Can transfer to baking dish and bake 1 1/2 hours.)
Place all in a buttered dish. Bake 1 hour at 350°. The last 20 minutes, cover with crushed, buttered cornflakes. Serves 10 to 12 or more.
In small saucepan combine all ingredients. Bring to a boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Cut tenderloin or turkey in half. Serve chutney over tenderloin or other meats.
With mixer, combine butter and flour. Add eggs; beat well. Add Ricotta cheese; beat well. Add Cheddar cheese and stir. Pour into a greased casserole dish; top with croutons. Place casserole in oven and bake at 350° for 45 minutes.
Prepare cream of chicken soup as directed on can. Use milk or water. Bring to boil. Pour into round casserole dish. Place biscuits on top of soup. Bake at 350° for 20 minutes or until biscuits are done.
Beat eggs with milk. Add corn, onion, sugar, margarine and pepper and mix well. Add Jiffy mix. Can be cooked in a bowl set in water in the crock-pot on high for an hour, then on low about 3 to 4 hours until a knife inserted in center comes out clean. Can also be cooked in 325° oven for about an hour. If cooked in oven, place pudding bowl in a pan of water in center of oven.
Combine the eggs and tomato juice. Stir all ingredients except ground chuck, ham and cheese, into the egg mixture. Add the ground chuck and mix well. Put onto waxed paper to form a 10 x 8-inch rectangle. Arrange ham slices on meat and Mozzarella cheese on top. Start from short end and roll up. Place roll seam down in pan. Bake at 350° for 1 1/4 hours. Overlap cheese on top of meat and put back in oven to melt.
Combine soft cream cheese, Cheddar cheese, onion, milk and oregano, mixing until well blended. (Use mixer or food processor, if desired.) Shape into a ball (will be sticky). Place in a bowl and chill for several hours. Later, remove from refrigerator and roll in snipped parsley (fresh if possible) or finely chopped nuts.
Combine all ingredients; simmer for 10 or 15 minutes. Serve over your favorite meat loaf.
Slice cukes, onions and garlic. Place in pan and add salt, then add 3 trays of ice. Let stand 3 hours. Drain liquid off and wash good 3 or 4 times. Drain again. Mix vinegar, sugar and spices on and bring to a good boil. Then put in cukes and boil for 10 minutes. Put in jars while hot and seal.
Preheat oven to 370°. Blend Parmesan cheese with mayonnaise. Remove crust from bread. Slice onion. Put one slice of onion on each slice of bread and spread with mixture of cheese and mayonnaise. Cut each slice of bread into 4 sections and place on cookie sheet. Bake until mixture begins to brown.
Crumble bacon and set aside. Discard drippings. In pan, mix oil, vinegar, Worcestershire sauce, mustard and sugar. Mix well and heat thoroughly. Pour over cleaned and dried spinach leaves and toss. Serve immediately.
Mix and sift together flour, baking powder and salt. Beat egg. Add sugar and mix thoroughly. Add milk and flour alternately to the egg and sugar mixture. Add chopped nuts, black walnuts or pecans. Pour into greased loaf pan. Let stand 20 minutes, then bake at 325° for 45 minutes.
Mix flour and sugar together. Add butter and using pastry blender or fork, cut in the butter until mixture is crumbly. Lightly press into ungreased 13 x 9-inch pan. Bake at 350° for 10 to 12 minutes or until lightly brown.
Mix all ingredients together well. Pour into a 2-quart buttered casserole dish. Bake for 1 hour in a 350° oven.
Chop tomatoes, onion and jalapeno peppers very fine. Mix all ingredients together in Tupperware-type container with lid and refrigerate. Serve with chips.
Mix together lightly. Bake for 3/4 hour (45 minutes) at 375°. Serve with white sauce.
Melt butter, flour, salt, milk and cook to thicken. Add the yolks of eggs and cook 2 minutes. Remove from heat. Beat egg whites until stiff. Add remaining ingredients to egg mixture then fold into egg whites. Put in a casserole and bake at 350 degrees until a knife goes through it as is stiff. Serve immediately.
Mix sugar, cocoa, margarine, salt and milk in a pan. Place over heat and bring to a hard boil. Boil for 1 minute. Remove from heat and add peanut butter, oatmeal, vanilla and pecans. Blend well and spread evenly in a long, shallow pan. Cool until firm.
Heat oven to 350°. Grease and flour a 9 x 13 x 2-inch pan. Mix cracker crumbs, nuts, brown sugar, cinnamon and margarine; reserve. Beat cake mix, water, oil and eggs in a large bowl on low speed until moistened. Beat 2 minutes on medium speed. Pour about 2 1/3 cups batter in pan. Sprinkle with 2 cups reserved crumb mixture. Pour remaining batter in pan and sprinkle with remaining crumbs. Bake for 45 to 50 minutes. Cool and glaze.
Cook sugar, flour, egg yolks and milk until thick (stirring). Add butter and vanilla. Pour into baked pie shell that you have sprinkled coconut on bottom. Pour. Add more coconut on top of filling. Cover with stiffly beaten egg whites. Add 1/3 cup sugar to egg whites. Cover with more coconut and brown in 425° oven until nice and brown. Let cool before cutting.
Preheat oven to 250°. Slowly melt margarine in shallow pan. Stir in Worcestershire sauce and salt. Add Chex cereals. Mix until all pieces are coated. Heat in oven for 45 minutes. Stir every 15 minutes. Spread on paper towels to cool. Two-thirds cup equals 1 bread and 1 fat.
Using a spoon (not a mixer), mix together sugar and pinto beans. Stir in melted margarine. Add eggs and stir well. Add coconut and vanilla, mixing well. Pour into unbaked shell and bake 1 hour at 350°.