HumbleIntelligence/food-ner-1-Million huggingface dataset:
Oil a large casserole dish and arrange cooked, chopped broccoli. Mix cream cheese, salt, milk and half of the Cheddar and Parmesan cheeses in blender. Pour half over the broccoli. Layer chicken on top of broccoli and cheese sauce. Layer onion rings and then remaining cheese sauce. Top with remaining Cheddar and Parmesan cheeses. Bake at 350° for 30 minutes, uncovered.
Cut and peel potatoes evenly. Dice red and green pepper. Cook potatoes until done (10 to 15 minutes). (Do not overcook.) Drain and plunge into ice water. Add ingredients; refrigerate. Enjoy! Serves 6.
Skin, remove from and debone chicken. Place in oiled baking dish. Bake covered 15 minutes in preheated 425° oven. Drain fat off, if necessary. Combine tomatoes, cornstarch and oregano. Cook, stirring constantly until thickened. Pour over chicken. Top with cheese. Bake 5 minutes uncovered.
Fry hamburger, bacon, onion and pepper until done. In a large pot add all ingredients. Simmer 20 minutes.
Dissolve gelatin in boiling water. Add pineapple and blueberry pie filling. Mix well and congeal in 9 x 13-inch pan.
Pour cranberry juice, pineapple juice, water and brown sugar into 50-cup percolator; stir until sugar is dissolved. Place filter paper in percolator basket; add cloves, allspice and cinnamon sticks. Percolate as for coffee.
Combine apple butter, eggs, sugar, cornstarch and cinnamon; blend well. Gradually stir in milk until blended. Pour into unbaked crust. Cover with lattice strips of crust. Bake at 350° for 35 minutes.
Mix mayonnaise and ketchup together, then add other ingredients and chill. Add sugar or more relish if needed.
In small saucepan, combine all ingredients. Over medium heat, heat to boiling. Reduce heat to low. Cover; simmer 10 minutes. Use to baste chicken, hamburgers or steak during broiling or grilling. Makes about 1 1/2 cups.
Make graham cracker crust 1/2-inch thick in 9 x 13-inch pan (save 1/4 cup crumbs). Mix butter with crumbs and pack in pan. Mix pineapple, marshmallows (miniature) and cherries in bowl. Spread in pan over crust. Stir cream and spread on top. Sprinkle remaining crumbs lightly over top; chill overnight before serving. Serves 15. Delicious!
In bread machine, place ingredients in order given. Select "white bread" setting. Bake according to bread machine directions. Yields 1 large loaf that doesn't last too long! Tastes like your Grandmother used to make from scratch!
Beat eggs well. Scald milk and add to eggs, beating all the time. Combine flour and sugar and add to the mixture. Add vanilla. Pour into unbaked pie crust and bake at 350° until set.
Combine all ingredients, except eggs. Blend well. Add eggs. Pour into well-greased casserole dish. Bake at 325° for about 1 hour. May top with Dream Whip or whipped cream.
Grind the tomatoes, onions, red peppers, hot peppers and celery. Then add the pickling mixed spice, sugar, vinegar, mustard and salt. Cook until thick and can. Will make about 35 pints.
Preheat oven to 350°. Mix the first 4 ingredients together; pour over chicken. Cover with foil; cook for 1 hour. Remove cover; cook 1/2 hour longer.
Peel, seed and mash avocados; stir in garlic powder, garlic salt, lemon juice and mayonnaise. Spread evenly in a 12 x 8 x 2-inch baking dish. Carefully spread the sour cream over avocado mixture.
Crush chips in 9 x 13-inch pan. Brown meat and onion; drain. Add all other ingredients except cheese to meat mixture and stir until bubbly. Spoon over chips. Cover with cheese. Bake 20 to 30 minutes at 350° uncovered.
Cook chicken and remove from bones. Cut up and put in a 9 x 13-inch pan. Pour broth and cream of chicken soup over chicken.
Melt margarine and chocolate together over low heat. Add butter flavoring and nuts. Stir together. Beat eggs slightly with fork. Add sugar, vanilla and flour. Mix together. Do not beat hard. Stir chocolate mixture in and put in cupcake cups. Bake in a 325° oven for 30 to 35 minutes. Do not overbake. Makes 24.
Mix all ingredients. Cook for 1 1/2 hours or until mixture thickens slightly. Put in hot jars and seal. Good with hot dogs and hamburgers.
Cook beef and onions together. Drain to remove fat. Add remaining ingredients and simmer for 1 hour.
Combine sugar and flour in a large bowl. Add eggs and buttermilk, stirring until blended. Stir in butter and vanilla. Pour into unbaked pastry shell. Bake at 350° for 45 minutes. Cool on wire rack. Yields 1 (9-inch) pie.
Scald milk. Add sugar, water, egg and shortening to milk. Make sure shortening is melted and sugar is dissolved. When milk mixture is lukewarm, dissolve yeast in it. Combine flour and salt. Mix in milk and yeast mixture. Mix well. Cover with a damp cloth and let set 10 to 15 minutes.
Beat shortening until light. Add brown sugar and beat until fluffy. Beat in egg to blend. Sift together flour, baking soda, salt and cocoa. Beat flour mixture alternately with milk into creamed mixture; stir in nuts. Drop rounded teaspoonful of dough 2 inches apart onto lightly greased baking sheet. Bake in moderate oven (350°) for 12 to 15 minutes. Remove from oven and top with marshmallow halves. Set pan on rack until cookies are cool enough to handle. Melt chocolate chips with butter; stir in cinnamon. Holding cookies in hand, use a small spatula and swirl their tops with chocolate mixture to cover marshmallows; cool.
Spread 6 slices bread with mustard. Top with cheese, 1 tablespoon of sauerkraut and corned beef. Cover with remaining bread. Spread butter on both sides of bread. Grill on both sides until hot and cheese is melted. Yield: 6 servings.
Mix all ingredients together. Bake at 350° for 30 minutes or until brown.
Sift first 6 ingredients. Add dry ingredients to egg mixture and beat well. Add orange juice, zucchini and beat well. Add lemon peel and nuts. Pour into 2 large or 3 medium-size loaf pans that have been oiled and floured. Bake at 350° for 60 minutes or until done. Test with toothpick. This freezes well.
Saute onions and chilis in oil. Add tomato juice, paste or sauce, cream and cheese. Add chicken and pour over fried tortilla chips to just cover chips.
Brown butter in pan, then add sugar and cook together, stirring constantly until sugar is melted. Add the water; stir slowly and cook until sugar is again dissolved. Combine cornstarch, egg yolks and milk and add to sugar mixture. Cook until thickened. Makes one 9-inch pie. Pour into baked pie shell and top with cream.
Mix all ingredients together and form small balls. Bake in 350° oven for 20 minutes.
Heat oven to 350°. Grease a 10-inch pie pan. Beat all ingredients until smooth (1 minute in blender on high or 2 minutes by hand beater). Pour into pie pan. Bake until knife inserted in center comes out clean, 50 to 55 minutes. This pie does the impossible - it makes its own crust.
Drain green beans. Add soup, sugar, almonds and garlic powder. Melt butter and add to crackers. In a casserole dish, layer green bean mixture, grated cheese and crackers, then layer again. Cook at 350° for 30 minutes.
Fry bacon until crispy; drain. Return 4 tablespoons of fat to skillet. Add celery, onions, salt, flour, sugar, vinegar, pepper and water. Bring to a boil to thicken. Add crispy bacon pieces; pour over cooked potatoes. Bake at 350° for at least 30 minutes.
Brown ground beef in skillet. Drain. Line a 9 x 9-inch baking dish with beef. Pour soup over beef and place cheese over soup. Top with Tater Tots. Bake at 400° for 25 minutes.
Mix together flour, baking powder and salt. Cut in shortening with pastry blender. Mix water, egg and vinegar. Add to dry ingredients, forming a dough. (If you wish to freeze dough, divide dough into 5 equal portions. Roll into 5 balls and wrap for freezing.) This recipe makes enough pastry for five single pie crusts.
Boil chicken in water with onion and celery. Cook 45 minutes. Drain, skin and cut into bite size pieces. Cook broccoli by package directions, except slightly under cook. Arrange broccoli and chicken in a lightly buttered 2 to 3-quart casserole dish. Squeeze lemon over the top.
Brown hamburger and drain. Chop up lettuce; add diced tomatoes, diced onions and cheese. Drain beans and add to mixture, along with hamburger. Mix together with full bottle of dressing. Crush corn chips to place on top of individual serving.
Preheat oven to 350°. In a 13 x 9-inch baking pan melt butter in a preheated oven for 5 to 7 minutes. In a 9-inch pie pan combine crackers, cheese, basil, oregano, salt and garlic powder.
Mix together all ingredients, except cheese. Pour half the mixture into an iron skillet. Cover with grated cheese. Add remaining batter over cheese and bake at 375° for 45 minutes.
Sprinkle apples with cinnamon and 5 tablespoons sugar. Set aside in a bowl.
Pour berries in baking dish. Thoroughly mix remaining ingredients. Pour over berries. Bake 45 minutes at 375°. Serve warm. Yield: 4 servings.
Pound chicken breasts to 1/2 to 3/4-inch thick. After pounding, marinate in clam juice and garlic cloves overnight. Remove, dip in flour seasoned with salt and pepper. Fry in hot oil until cooked through.
Stir to blend mixture. Broil chicken wings until cooked. Place in soy sauce mixture; spoon over meat to absorb. Return to heat to glaze. Watch closely because soy sauce will burn quick.
Combine salad dressing and soy sauce in an 8-inch square dish; set aside 1/4 cup marinade. Add chicken to dish. Stir to coat. Cover. Chill for 1 hour.
Grease an 8-inch square pan. Stir together egg, brown sugar and vanilla. Quickly stir in flour. Add walnuts. Spread in pan and bake at 350° for about 15 minutes. Center should be very soft. Cut into squares and remove from pan. Cool and store tightly covered.
Cream butter and sugar. Put in all other ingredients. Mix together and then drop cookies. Cook about 5 to 10 minutes at 350°.
*Use salt, pepper, ginger, nutmeg, cinnamon, garlic powder and crushed cloves to your taste
Mix in saucepan the sugar, cornstarch and water. Cook until thick and add strawberry jello to hot mixture; stir until dissolved. Fill a baked pie shell with whole fresh strawberries. Pour hot mixture over berries in pie shell and chill until set. Serve with whipped cream or ice cream.
Preheat oven to 325°. Coat ribs with flour. Place in a 13 x 9 x 2-inch baking pan. Add barbecue sauce, onion and green pepper. Cut ribs into serving-size pieces; place in pan, baste ribs with sauce. Bake ribs for 1 1/2 hours or until tender. Makes 4 to 6 servings.
Cook and bone chicken. Saute the onion. Add soups, chicken, chilies and half the cheese. Cut tortillas in fourths. Layer on bottom and sides of greased pan. Pour mixture over tortillas. Sprinkle rest of cheese on top. Bake at 350° for 30 minutes.
Cut crusts from bread. Cut each slice into strips. Spread 1 side of bread strip with butter. Place under broiler and toast lightly on both sides. Mix other ingredients and spread on buttered side of bread. Pour Parmesan cheese in a shallow bowl and dip each piece (spread side down) in the cheese. Freeze. To serve, thaw slightly and broil until brown and bubbly. Watch carefully. Makes 130 strips.
In a glass brandy snifter or fruit bowl, start with pound cake and place each layer on top of the last. Make 2 or 3 layers of each. End with Cool Whip and place several whole strawberries on the top. Serves 12 to 15.
Combine all ingredients in a pot to cook or in microwave baking dish. Cook through until all is hot, stir. Sprinkle paprika for color.
Boil water and sugar 5 to 10 minutes. Cool; mix in instant coffee and water. Add to syrup. Pour into 1/2 gallon bottle and add vanilla. Add vodka. Serve with coffee or cream.
Combine all ingredients and mix well. Bake at 400° for 20 to 30 minutes. Can be put in an iron skillet after greasing it with butter.
Marinate 4 or 5 days. Bake 20 minutes per pound at 325°.
Thoroughly cream honey and lard; add egg (well beaten). Add applesauce alternately with sifted things which have been mixed with raisins and nuts. Bake for 1 hour at 350°.
Cut eggplant lengthwise into paper-thin slices. Cut fish into 8 even sticks, 3 to 4 inches long and 1-inch wide. Place fine slices of eggplant overlapping slightly, on work surface. Place one fish stick on top and wrap in eggplant. Season with salt and pepper and sprinkle with 1 tablespoon basil. Roll very tightly. Trim edges and set aside on plate, seam side down. Refrigerate until ready to cook. Remove the peel from the lemon and julienne. Remove white pith and section lemon; reserve. Bring 1 quart of water to a boil over high heat. Add lemon peel and boil for 2 minutes; drain and rinse under cold water. Heat 2 tablespoons oil in skillet over medium heat. Add peppers and cook, stirring often until softened. Add zucchini and cook, stirring often until tender. Set aside.
Peel and dice potatoes. Wash and place into a 4-quart pot. Cover with water to within 2 inches from the top. Add chopped onion, garlic and parsley. Stir in beaten eggs. Add salt and pepper. Let simmer until almost done. Add vinegar and sour cream to potatoes. Boil very slowly.
Press crescent rolls on large ungreased cookie sheet. Bake at 350° for 10 minutes. Cool. Mix cream cheese, mayo and envelope mix. Spread on crust. Mix cut up vegetables in bowl. Press on crust. Add shredded Cheddar cheese on top. Cover with Saran Wrap. Cool overnight in refrigerator. Cut in small pieces. Serve cold. Serves 24.
Put caramels and cream in top of double boiler and stir until melted. Add 1 pound pecans. Stir. Drop by teaspoonfuls on buttered cookie sheet. Let set. Melt chocolate chips in top of double boiler. Put 1 teaspoon chocolate or each caramel and pecan. Let set.
Heat oven to 350°. Cream margarine and sugar, then add beaten eggs. Sift flour with baking powder and add alternately with mashed bananas. Pour mixture into loaf tin. Sprinkle chopped walnuts over top as desired. Bake for approximately 1 hour. Great served warm with butter and a cup of hot English tea!!
In large bowl with electric mixer at medium speed, beat flour, 3/4 cup brown sugar and 1/3 cup margarine or butter. Blend 2 to 3 minutes or until fine. Pat firmly into greased 13 x 9 x 2-inch pan. Sprinkle with pecans and press lightly.
Put pineapple (undrained) in saucepan; heat. Stir in jello. Add and stir Cool Whip. Mix well. Add buttermilk and pecans. Mix. Put in refrigerator to congeal. Cut in squares to serve. Makes 12 to 15 servings.
Combine 1/4 teaspoon salt, 3/4 cup sugar, flour, vanilla and lemon juice. Toss with apples. Spoon into pie shell. Drizzle on butter. Blend chilled peanut butter, 1/4 cup sugar, corn flakes and 1/8 teaspoon salt with pastry blender. Sprinkle over apple layer. Bake in moderate oven at 350° for 50 to 60 minutes. Makes 6 servings.
Follow directions on cake mix box adding the four spices. Fold in chopped nuts and fig preserves. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake in a preheated oven at 325° for about 45 minutes or until done. While cake is hot, pour sauce over cake in pan. Cool. Cut in squares and serve. Top with Cool Whip, if desired. Yields 12 or 16.
Rinse spinach and drain well. Mix all ingredients in a large salad bowl and toss with vinaigrette right before serving. Serves 6.
In a large heavy saucepot, heat margarine and oil. Add sliced onions and saute over medium heat, stirring constantly, until tender and transparent. Dissolve bouillon cubes in boiling water and gradually add to onions. Stir in Worcestershire sauce and salt. Bring mixture to a full boil and then simmer for 5 minutes.
Mix all together as listed. If you don't have bacon, you can use bacon bits. Bake at 350° for 2 hours.
Mix cake mix as directed. Pour 1/2 batter into greased and floured pan. Bake 15 minutes at 350°. Melt caramels with milk and butter over low heat. Pour over baked cake. Top with chocolate chips and nuts, then spread the remaining batter over this and bake 15 minutes.
Prepare the night before. Soften cheese, dissolve onion in 2 tablespoons water and add 1 teaspoon mustard. Add all to cheese and blend until creamy. Spread thin on ham slices and roll into jelly roll.
Mix dry ingredients. Beat in oil, eggs and plums. Fold in nuts. Bake at 325° for 1 hour and 15 minutes in a tube or Bundt pan that has been greased and floured. Glaze while cake is warm.
Brown ground meat, drain. Put in baking dish. Mix tomatoes, beans, onion, Worcestershire sauce, mustard and sugar together. Mix with meat. Put strips of bacon on top. Cook uncovered. Bake at 325° for 1 hour.
Combine all ingredients in a medium saucepan. Mix well. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve warm over pancakes, waffles or ice cream. Yields about 4 cups.
Phyllo pastry sheets may be obtained at a grocery store specializing in Greek food. Defrost the sheets in refrigerator overnight. Keep them covered with a damp cloth while working with them.
Mash bananas; add milk, sugar, butter and egg yolks. Cook in double boiler, stirring frequently until thick. Pour into cooked, cooled pie crust. Make meringue of the egg whites using 3 tablespoons extra sugar. Bake in medium oven 10 to 15 minutes or until golden brown.
Preheat oven to 375°. Mix syrups, sugar and salt thoroughly. Add eggs and mix well. Stir in margarine, nuts and vanilla. Pour into pie crust and top with pecans. Bake at 375° for 15 minutes, then at 325° to 350° for 50 minutes.
Preheat oven to 350°. Place chicken parts in roasting pan and brush with 1 tablespoon butter. Bake 45 minutes. Stir together parsley, basil, lemon juice, prepared mustard, remaining butter and Worcestershire sauce. Baste chicken with mixture and bake 30 minutes more, basting occasionally. Chicken is done when thickest parts are fork-tender. Yields 4 servings.
Heat oil in skillet over medium-high heat. Cut chicken into strips and add to oil. Cook and stir 3 minutes. Drain. Reduce heat to medium. Stir in combined mayonnaise, juice and sugar. Add rice and green pepper which has been cut into strips; bring to boil. Remove from heat. Add oranges and pineapple. Let stand, covered, for 5 minutes. Makes 4 servings.
In heavy saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas; arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana; dip in lemon juice. Drain and garnish top of pie. Refrigerate leftovers.
Mix cream cheese, honey and orange peel. Spread about 2 tablespoons cheese mixture over 1 tortilla. Spread 1/4 cup chopped fruit over cream mixture. Repeat with remaining tortillas, cheese mixture and chopped fruit. Garnish with grapes.
Mix flour, Crisco, salt and baking powder, then add the egg and vinegar and water mixture. Makes 3 double crust pies or 6 single.
Spray a 9 x 12-inch casserole bowl with Pam and place the meat. Prepare carrots and potatoes. Slice and put over meat. Then slice onion over the carrots and potatoes. Green pepper may also be used with this dish. Pour cream of mushroom soup into bowl; add a small amount of Kitchen Bouquet and stir well. Pour over meat dish and bake at about 250°. Slow baking makes for more tender meat and vegetables.
Beat together eggs and sugar; add oil, vanilla and zucchini. Combine dry ingredients and add to above mixture, stirring well. Bake 1 hour at 350°.
Combine all ingredients except cheese and chips. Pour in casserole. Put cheese on top, then add chips. Bake in a 450° oven for 10 minutes or until cheese is melted.
Can add more or less of ingredients to taste. Simmer at low heat until thick and pour over burritos.
Arrange graham crackers on bottom of flat 17 x 11-inch greased cookie sheet. Cook butter and brown sugar together, stirring constantly, until sugar dissolves. Spread over crackers. Sprinkle with chopped nuts. Bake 10 minutes at 325°.
Mix together pudding mix, Cool Whip and pineapple. Add marshmallows to pudding mixture. Pour into 9 x 13-inch pan. Chill overnight.
Crush crackers and Melba toast with rolling pin between wax paper. Place flour on a small plate and Egg Beaters on another small plate. Pour liquid Butter Buds or chicken broth into a large, nonstick frying pan. Place pan on stove over medium to low heat. Coat chicken with flour, then dip into Egg Beaters.
Mix all ingredients together. Add salt and pepper to taste. Put in buttered casserole. Bake at 375° for 1 hour.
Combine refried beans and taco seasoning mix; spoon mixture into a 12 x 8 x 2-inch baking dish. Spread sour cream over bean mixture and top with cheese. Bake at 350° for 30 minutes. Serve hot with corn chips or tortilla chips. Makes about 5 1/2 cups.
Dissolve yeast in warm water. Cool to lukewarm. Combine milk, sugar and shortening. Add diluted yeast, eggs and 1/2 flour. Mix well. Add remainder of flour slowly stirring to make a soft dough. Refrigerate covered overnight. Punch down. Make into rolls. Let rise for 1 hour. Bake at 375 degrees for 7 to 10 minutes until brown.
About 3 hours before serving: In 1 quart saucepan over high heat, heat 1 1/3 cups chicken broth to boiling; stir in rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender and all liquid is absorbed.
Combine sugar, margarine and milk in a heavy 2 1/2 to 3-quart saucepan. Bring to rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat. Remove form heat. Stir in peanut butter until melted. Add marshmallow cream and vanilla. Beat until blended. Pour into 9 x 13-inch pan. Sprinkle chocolate pieces. Cut through with knife to have rippling effect. Cool and cut into squares.
In a 4-quart saucepan, over medium heat, in melted margarine, cook celery and onion until tender, stirring often. Add broth. Heat to boiling. Remove from heat. Add stuffing, apples and nuts; toss to mix well. Use to stuff a 12 to 14 pound turkey.
Beat egg whites with dash of salt and the vanilla until soft peaks form. Gradually add sugar, beating until stiff. Fold in coconut. Drop by rounded teaspoonful onto greased cookie sheet. Bake in a slow oven (325°) about 20 minutes. Makes about 1 1/2 dozen.
Select medium to large mushrooms. Wash and remove steams. Cut up half the mushroom stems in fine pieces. Take four slices white bread and prepare as for poultry stuffing (fine). Finely chop onion and parsley. Grate cheese. Add poultry seasoning and salt to taste. Mix ingredients in mixing bowl. Add one tablespoon olive oil or melted butter. Put stuffing between 2 mushroom caps. Place in shallow pan; brush with butter. Bake for 1/2 hour at 350°.
Blend cream cheese and 2 tablespoons oleo until smooth. Add meat ingredient; mix well. Separate dough into 4 rectangles (use 8 rectangles for smaller squares). Spoon 1/2 cup meat mixture into center of dough. Pull corners; twist or seal edges. Brush with remaining 1 tablespoon of oleo. Bake at 350° for 20 to 25 minutes until golden brown.
Bake chicken in covered pan with 2 cups water added for about an hour at 350°. Pour soup in broth around chicken. Bake 1/2 hour more. If it doesn't look like there are 2 cups of broth, add a little water.
Mix these ingredients: eggs, pumpkin, brown sugar, salt and pumpkin pie spice. Stir in evaporated milk. Pour into 9-inch unbaked pie shell. Bake at 425° for 15 minutes and at 350° for 45 minutes.
Drain pineapple and reserve juice. Add cold water to make 1 cup. In a large bowl, add boiling water to jello. Stir until dissolved. Stir in 1 cup juice and water. Refrigerate until slightly thickened. Stir in Cool Whip with a wire whisk until smooth. Refrigerate until mixture starts to set up. Stir in oranges, pineapple, marshmallows and coconut. Spoon into a 6-cup mold. Refrigerate 2 hours. Unmold.
Mix sugar and coffee in a 3-quart saucepan. Add water and salt. Heat until sugar is dissolved. Bring to a boil and remove from heat immediately. Wait 5 full minutes. Add vodka and vanilla. Pour into favorite bottles and chill.
Combine Jell-O and hot water; let Jell-O slightly cool or set. Add remaining ingredients.
Mix cake mix according to directions. Grease 13 x 9-inch pan. Pour 1/2 of the cake batter in bottom of pan. Cook for 15 minutes at 350°. Melt margarine and caramels with milk. Pour over half-baked cake. Sprinkle chocolate chips and walnuts on top. Pour remaining batter over top. Bake an additional 20 minutes.