HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam broccoli; cut up cheese. Cut up broccoli. Mix soups and Miracle Whip and cheese. Spread broccoli out in pan. Spread creamed ingredients over, cover and bake 25 to 30 minutes at 300°.
Let pie crusts come to room temperature. Press one crust into a deep-dish pie pan. Mix all ingredients together and pour into pie crust. Top with another pie crust and fold under. Bake at 350° until crust is golden brown.
Saute onion in margarine until clear. Steam zucchini until almost tender. Add all ingredients and place in buttered casserole. Top with buttered bread crumbs and 2 tablespoons sunflower seeds. Bake at 350° for 10 to 15 minutes.
Dissolve Jell-O in boiling hot water. Add ice cubes and apricot halves, juice and all. Stir well. Add the cup of marshmallows on top. Chill in refrigerator.
Mix butter, Crisco, sugar and eggs. Stir together flour, baking powder, salt, soda, nutmeg and 1 cup buttermilk with this mixture. Add vanilla. Bake at 350°.
Saute onions, bell pepper, celery and 2 tablespoons margarine. Mash Ro-Tel tomatoes, add and steam for about 10 minutes. Add prepared rice, soup and crawfish tails. Add parsley and place mixture in casserole dish. Top with grated cheese and bake for 40 minutes at 325°. Serves 6 to 8.
Brown ground beef and drain; place in crock-pot. Brown bacon and onions. Drain and place into crock-pot. Add all ingredients; mix well. Cook on low for 4 to 6 hours.
Fry bacon and crumble into small pieces. Cut up broccoli and cauliflower. Add bacon and shredded Cheddar cheese. Mix sugar with Miracle Whip until smooth. Mix all together.
Brown ground beef and drain. Add soup to the meat and place meat mixture in the bottom of a 9 x 13-inch baking dish. Place green beans or peas on top of meat, then layer the mashed potatoes on top of the vegetables. Bake at 350° until heated through.
Cream shortening, sugar and vanilla. Add eggs; beat thoroughly. Stir in peanut butter. Sift dry ingredients together and stir in. Form in balls on ungreased cookie sheet; press with fork. Bake at 350° for 10 minutes.
Mix all and drop by teaspoon onto baking sheets. Bake at 350° for 10 to 12 minutes.
Mix butter and sugar until light and fluffy. Reduce speed and add coconut milk. Add vanilla and continue mixing. Combine flour, salt and baking powder. Add to above mixture. Beat just enough to combine. Add egg whites and beat just until smooth (don't overbeat). Bake in 3 pans at 350°.
Cook spaghetti according to package directions. Rinse in cool water. Mix with other ingredients. Use Salad Supreme seasoning according to taste.
Saute ground beef; drain. Add tomatoes sauce, 3 cans water, tomato paste, onion, bell pepper, celery, mushrooms, garlic cloves and Italian seasoning. Add salt, pepper and garlic powder to taste. Cook on low heat 2 to 3 hours, stirring occasionally.
Mix graham crackers, powdered sugar and melted butter; put in a 9 x 13-inch pan. Mix eggs, sugar and cream cheese; put on top of crust. Bake 20 minutes at 350°. Cool. Spread with can of blueberry pie mix. Refrigerate overnight.
Prepare macaroni as directed. Drain. Keep warm. Saute in 1 tablespoon olive oil and red peppers until crisp. Remove to bowl. In same skillet, use 1 tablespoon oil and 1/2 teaspoon salt to cook broccoli, stirring constantly until coated with oil. Add 3/4 cup water. Reduce heat, cover and cook for 5 minutes, until tender-crisp, stirring often.
Preheat oven to 350°. Put oil in cast-iron skillet. Combine cornmeal mix, egg, milk and oil in bowl and blend together. Pour half in skillet. Add peppers, onion and grated cheese. Add rest of corn bread and bake 25 minutes.
Mix ingredients together. Blend well. Roll into balls size of quarters. Place on shallow baking pan. Bake at 375° for 10 to 12 minutes or until golden brown.
Mix all ingredients, adding parsley and jack cheese last. Spread on baquette slices and put under the broiler until bubbly and lightly toasted. Serve immediately.
Boil beef in a large pot for approximately 1 1/2 hours. Peel, cut and add potatoes to pot. Add fresh carrots, corn and celery. Let cook for one hour. Add tomato sauce and tomato paste. Let cook for 15 minutes. Slice tomatoes and place on top of stew. Let simmer for 15 minutes or until the soup has thickened. Can be served over a bed of rice or by itself.
Preheat oven to 425°. In large bowl, combine pumpkin, sweetened condensed milk, eggs and spices. Mix well and pour into pie shell. Bake 15 minutes; reduce oven to 350° and continue baking 35 to 40 minutes or until knife inserted 1-inch from edge comes out clean. Cool thoroughly before cutting. Refrigerate any leftovers.
Spread beans in 9 x 13-inch pan. Mash avocados and add lemon juice and sour cream. Spread over beans. Add other ingredients in layers as listed on recipe. Bake at 350° for 10 minutes or until cheese is melted.
Mix together and pour into greased casserole dish. Bake at 350° for 45 minutes, stirring every 15 minutes.
Make a crust of the pretzels, margarine (melted) and 3 tablespoons sugar. Spread in a 9 x 13-inch baking dish and bake 10 minutes at 350°. Cool.
Combine first 5 ingredients. Cook until soft ball stage. Remove from heat and stir in last ingredients. Beat until mixture grains. Drop by teaspoon onto waxed paper.
Combine meat and vegetables in large casserole dish. Combine juice, salt, sugar and tapioca. Pour over stew. Bake at 250° for 5 hours. No peeking.
Mix until crumbly. Then put in a large, flat pan. Place in oven at 400° for 15 minutes. Stir every 5 minutes to keep from burning. Then pat about 3/4 of this mixture on bottom of 9 x 13-inch pan. Save 1/4 to sprinkle on top.
Sprinkle pecans in bottom of a well-greased 10-inch Bundt pan. Set aside. Combine sugar and cinnamon. Cut biscuits into quarters. Roll each piece in sugar mixture and lay in pan. Combine brown sugar and 1/2 cup of butter. Pour over dough. Bake at 350° for 30 to 40 minutes. Cool bread 10 minutes in pan, then invert into serving plate.
Cut the apples into fourths. Spread some peanut butter on the apple slices. Stick some raisins on the peanut butter. Enjoy the healthy snack!
Mix eggs, sugar and softened butter. Add bananas, vanilla and milk. Mix in flour, salt, soda and baking powder. Stir in nuts. Put in one large or 2 small loaf pans. Bake 1 hour at 350°.
In a large microwave-safe bowl, melt chocolate at High for 1 minute. Stir and heat an additional 30 seconds at High or until melted. Stir in peanut butter and peanuts. Pour mixture over cereal.
Arrange ribs in roasting pan. Combine remaining ingredients and pour over ribs. Cover and bake in 325° oven 1 1/2 to 2 hours.
Cook meat and drain off grease. Set aside. Boil potatoes and onion until soft. Drain (reserve some liquid) and mash to a runny consistency. (Add some of the drained liquid, if too dry.) Mix in cooked meat and spices. If you make your own crust, use a little less Crisco. If you are using premade crust follow instructions for a 2 crust pie. Bake on lower oven shelf at 425° for 30 minutes.
Cook beef and onion in oil until meat is brown and crumbly. Stir in soup, catsup, water, salt, oregano, garlic powder and pepper. Simmer about 10 minutes, stirring occasionally.
Brown meat, drain. Stir in pizza sauce. Quarter the biscuits and place in greased 13 x 9 x 2 inch baking dish. Top with beef mixture.
Mix until crumbled; put over apples. Melt 1 stick oleo and pour over top. Bake in a 350° oven for 30 to 35 minutes.
Mix flour, sugar, vanilla and milk. Beat eggs and butter. Add to flour mixture. Bake 10 to 12 minutes at 350°. Place remaining dough in refrigerator while batch is baking.
Combine all ingredients. Pour into a buttered shallow baking dish. Place baking dish in a pan of hot water. Bake at 325° for 50 minutes.
Mix all ingredients except sparkling water; refrigerate until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime slices, if desired.
Wash, drain and tear spinach. Slice water chestnuts. Mix together; add sprouts, eggs and bacon.
Put oil in wok. Saute onions and mushrooms. Add chicken and soy sauce. Drain well, then mix with the macaroni. May serve warm or cold.
Mix sugar, flour, spices and salt. Cut in butter until mixture is crumbly. Spread apples over bottom of pan. Sprinkle crumbly mixture over fruit. Pat lightly. Bake at 350° for 40 to 45 minutes.
Mix ingredients together and put batter into two greased loaf pans. Bake at 350° for 50 minutes.
Place yeast in warm water (beginning with just enough of the water to dissolve yeast). Add remaining warm water, beaten egg, margarine, sugar and flour. Mix well. Spoon into greased muffin pan, filling about half full. Bake in a 350° oven for about 20 minutes or until brown. Keep any unused mixture refrigerated.
Cook fettuccine to desired doneness as directed on package. Drain, rinse with hot water. Set aside. Meanwhile, melt margarine in 6 quart Dutch oven. Stir in cream and pepper. Cook over low heat about 5 minutes or until mixture thickens slightly, stirring frequently. Stir in parmesan cheese and cook over low heat just until cheese is melted, stirring constantly. Immediately stir in cooked fettuccine; toss to coat with sauce. Stir in parsley and nutmeg. If sauce begins to separate, stir in a little more cream and cook over low heat until smooth. Makes 6 servings.
Cover bottom of 13 x 9-inch dish with 2 pounds of frozen hash browns. Sprinkle onion over top of potatoes. Melt butter and pour half of this over potatoes. Heat and mix cream of chicken soup, sour cream and Cheez Whiz. Pour over potatoes. Mix remaining butter with 2 cups crushed cornflakes and spread over casserole. Bake at 350° for 1 hour.
Beat together the sour cream, 3/4 cup sugar, 2 tablespoons flour, salt, vanilla and egg. Add apples with cinnamon. Pour in pie crust. Bake at 400° for 25 minutes.
Melt caramels with 2 tablespoons water over low heat. Roll one marshmallow in caramel at a time until coated. Roll in finely chopped nuts.
Mix cake mix as directed on box. Spray bottom of 9 x 13-inch baking pan with Pam. Sprinkle nuts over bottom of pan, then add coconut. Pour cake batter over nuts and coconut. Mix cream cheese (room temperature), powdered sugar and melted margarine together. Spoon mixture over top of cake batter. Bake at 350° for 45 minutes to 1 hour. Delicious warm or cold.
Sift flour, salt and sugar; cut in shortening. Beat egg in cup. Add vinegar, then finish filling cup with milk. Add to flour mixture and stir with fork. May be soupy but stir until it gets stiff.
Note: Chill Carnation evaporated milk in ice cube tray 15 to 20 minutes, or until soft ice crystals form around edge of tray.
Beat all ingredients together except coconut. When well beaten add coconut. Pour into 3 unbaked pie shells. Bake in hot oven until firm.
Mix all of these ingredients in a broiler. Bring them to a rolling boil and boil for 1 minute. Remove from fire and add 1/2 cup peanut butter and 3 cups uncooked oats. Drop by tablespoon onto wax paper.
Melt butter in	bottom of baking dish.	Mix 1 cup sugar with undrained peaches or leave as is if peaches are in syrup; set aside. Mix other ingredients and pour over melted butter. Pour peaches and juice on top. Bake at 350° for 50 to 55 minutes or until golden brown. Makes its own crust.
Cook green peas with cream sauce. Fold in diced, cooked chicken. Cover and simmer 5 minutes. Serve over rice or noodles.
Heat oven to 350°. In large bowl, with electric mixer on medium speed, beat spread, sugars and peanut butter until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda and salt. Stir in chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheets onto wire racks to cool completely. Serve.
Preheat oven to 475° (very hot), about 9 or 10 p.m. the night before you plan your family feast. Place turkey in a covered roaster. Add 1 quart hot water and bake 1 hour. Turn off oven. Do not open door. Leave all night. In the morning, it will be golden brown; you will have plenty of broth for dressing and gravy and the most tender turkey you ever tasted. Be sure the roasting pan's lid fits. I use a hot water bath canner with rack under turkey.
Cream together shortening, eggs and bananas and add dry ingredients. Heat until blended. Pour into greased loaf pan and bake about 1 hour in preheated 350° oven.
Combine cream cheese, 1 egg and 1/4 cup sugar in a medium mixing bowl; beat at high speed until smooth. Gradually add 3 tablespoons milk and next 3 ingredients, beating well. Set aside.
Put all ingredients in a saucepan and cook over med. heat, stirring constantly, until sugar is dissolved and ingredients are completely blended. Store in a condiment container in refrigerator. Great used with spice rub or as a steak sauce.
Mix ingredients with pastry blender. Put into 9 x 13 pan. Bake for 10 minutes at 350 degrees.
Drain pineapple and oranges well. Add jello to mixture. Mix well. Add cottage cheese and mix well. Last, add Cool Whip and let set for an hour. Um-um good!
Spray or grease a 13 x 9-inch pan. Dump pineapple in and spread evenly. Dump in pie filling and spread evenly. Dump dry cake mix onto cherries and spread evenly. Put nuts on top and then put butter slices evenly on nuts. Bake at 350° for 48 to 53 minutes.
Mix corn, milk and egg. Add 1 cup crumbs, onion, salt and pepper to taste. Pour into greased 8-inch round baking dish. Top with 1/2 cup crumbs. Dot with butter. Bake at 350° for 35 to 45 minutes. Serves 6.
Heat oven to 450°. Using any pans with 2-inch sides, melt butter in pans. Pour in batter (which will be very thin). Bake for 15 minutes or until edges are crisp, golden brown and bubbly on top. Serve at once with syrup or jellies. Above makes about 3 (9 x 12-inch) pans or 400 square inch of total pans. (An 8-inch square pan has 64 square inches; a 9 x 12-inch has 108.) This makes enough for 6 to 8 people. It is a fun supper.
Let sugar and milk come to a boil, stirring constantly. Boil 7 minutes. Remove from heat. Add margarine, chocolate chips and vanilla. Beat until butter and chips melt. Add nuts; pour into buttered pan. Refrigerate for several hours. Makes 5 pounds.
Peel and cook zucchini; put in blender with all the other ingredients. Blend well. Pour in a 9-inch unbaked pie shell and bake in a 425° oven for 10 minutes, then in a 350° oven until set (about 30 to 40 minutes). Sprinkle cinnamon on top of pie before baking, if desired.
Drain cherries, keeping 1 cup juice. Cream shortening with 1 cup sugar, beat in eggs. Add milk with flour and baking powder. Beat until smooth. Pour into greased cake pan. Mix cherries with remaining sugar and cherry juice. Heat and pour over batter. Bake at 350° for 30 to 35 minutes. Eat with whipped cream or milk.
Mix Eagle Brand milk and lemon juice together. Drain and add crushed pineapple and mandarin oranges. Add chopped pecans. Fold in Cool Whip. Pour into graham cracker crust and chill overnight. This recipe makes 2 pies.
Boil pineapple 3 minutes. Add jello and boil 2 minutes longer. Let cool. Add cottage cheese, chopped pecans and whipping cream. Chill and serve.
Beat with mixer egg, sugar, molasses, oil, salt, soda, ginger, cloves and cinnamon. Mix flour in with spoon. Refrigerate until stiff. Roll into balls the size of walnuts. Dip in sugar. Bake at 350° for 8 to 10 minutes. Remove from oven while still puffy and light brown (otherwise, they'll be hard as rocks). If you double the recipe, use 3 teaspoons soda.
Place chicken between 2 sheets of waxed paper. Flatten with flat side of knife. Top each with 1 slice of ham. Roll up and secure with toothpicks. In skillet, brown roll-ups in butter. Stir in soup and water. Cover and cook over low heat for 20 minutes or until done. Stir occasionally.
Place the beans and water in a very large kettle. Soak overnight.	Add baking soda. Bring to a boil and skim off the foam. Add remaining ingredients, except parsley, fresh chopped onions and vinegar. Bring again to a boil. Reduce heat to low. Partially cover and cook for 1 hour.	Remove lid and continue cooking for 45 minutes longer or until beans are tender and the mixture is very thick. Cooking time will vary, since the beans vary in moisture, content and age. Add parsley. Ladle into soup bowls and serve with fresh chopped onions and a little pitcher of vinegar.	Yields 6 servings.
Bring the oil and water to a full, rolling boil; add flour. Pat out in pie plate or pan.
In large heavy skillet, cook onion, garlic, celery, carrot and scallion in butter. Cook until carrots are tender, stirring occasionally. Stir in salt, pepper, Worcestershire sauce and 1/3 cup ketchup; cook for 1 minute.
Mix the cocoa, sugar, cornstarch and salt. Add unbeaten egg yolks and milk; stir well. Cook in double boiler; stir often until thickened. Remove from heat. Add vanilla and butter. Pour into baked 9-inch pie shell. Cover with meringue.
Cook and debone chicken; chop into small pieces. Chop green onions and tops. Mix with chicken, 1/2 the cheese, 2/3 of sour cream and chopped chilies. In another bowl, mix soup and remaining sour cream. Roll chicken mixture in tortillas; place in a row in large pan (9 1/2 x 13-inches). Cover enchiladas with soup mixture and top with cheese. Bake, uncovered, at 350° for 30 minutes or until cheese is melted. Serves 4 to 6.
Add the milk to mushroom soup to make like gravy consistency. Divide gravy in 1/2, reserving 1/2 of it with egg, onion, Triscuits and pepper. Add tuna to this mixture. Shape into 6 patties. Bake 20 minutes; remove from oven. Stir together the remaining 1/2 of gravy and cheese. Pour over hot tuna patties. Return to oven for 15 minutes.
Preheat oven at 350°. Cream the shortening and 1 cup of sugar until light. Add vanilla and egg yolks, one at a time, beating well after each. Sift together dry ingredients. Add to creamed mixture alternating with cold water, beating after each addition. Beat egg whites until soft peaks form. Gradually add 3/4 cup sugar, beating until stiff peaks form. Fold into batter; blend well. Bake in 2 greased and lightly floured 8 x 1 1/2-inch round pans at 350° for 35 to 40 minutes.
Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, carrots, poultry seasoning, salt, pepper, milks, and water. Pour into a greased 13 X 9 X 2 inch baking pan. Top with chicken. Cover tightly with foil and bake at 350 degrees for 55 minutes or until rice and chicken are tender.
Brown sausage with onion; break up chunks of meat. Remove from heat; add drained sauerkraut, cream cheese, mustard, egg, flour, salt and pepper. Mix well. Chill; form into 1-inch balls. Flour balls; dip in egg wash. Cover with bread crumbs; chill. Deep fry in hot oil. Brown and float in oil. If you don't want to deep fry, brown in oven for 1/2 hour at 350°.
Mix all fruit with wine or whiskey. Let stand overnight. Mix in the a.m. all other ingredients and last add the flour. Mix with hands until it will drop from your hands. Bake in tube pan lined with brown paper that is greased well; might want to use waxed paper. Bake slowly, about 250° oven. Place a pan of water on lower rack so cake can steam for about 3 hours. Then remove pan of water. Turn heat to 300°. Let cake dry out for about 1 hour.
Beat eggs slightly. Mix in flour, karo syrup, sugar, margarine, vanilla, eggs, salt and nuts. Pour into unbaked shell. bake at 400 oven 15 minutes. Set oven to 350 and continue baking 35 - 40 minutes. Filling should be slightly less set in center.
Blend oil, sugar and eggs. Mix dry ingredients and set aside. Add zucchini and vanilla. Mix with oil, sugar and eggs. Add dry ingredients. Mix all together. Stir well. Pour into two greased loaf pans. Bake at 350° for one hour.
Combine all ingredients except the meat. Slice meat thin. Add to marinade. Stir to coat each piece. Put all in plastic bag and marinate overnight (24 hours is better). Thread on skewers and barbecue over medium coals, turning occasionally, for 7 to 10 minutes or until done to your liking.
Mix marinade from artichoke hearts and sour cream and refrigerate at least 3 hours. Add to other ingredients and refrigerate overnight. Serves 8 to 10.
Melt butter in large skillet. Add onion, coconut and turmeric. Add mustard seed. Blend well. Cook for 2 minutes. Add cabbage, salt and pepper; stir well. Cook 10 minutes, covered. Serve immediately.
Put everything but the sour cream into crock-pot. Cover and cook on low for 8 to 10 hours or 4 to 5 hours. Stir about a cup of hot soup into sour cream, then stir back into soup and let set 5 minutes.
Cook first 4 ingredients on low. When bubbling, cook 4 minutes. Add next 2 ingredients, let cool a little (but its still warm). Shape into balls and roll in confectioners sugar.
Sprinkle salt over tomatoes and peppers. Allow to stand overnight. Drain thoroughly. Add 1 quart vinegar and 2 quarts of water. Boil vegetables 15 minutes; drain. Combine 2 quarts vinegar and 4 cups sugar. Cook until sugar is dissolved. Add mustard seed. Tie cloves, cinnamon, allspice and ginger root loosely in a cheesecloth bag. Add to syrup. Add vegetables and simmer 2 hours, stirring occasionally. Ladle into hot, sterilized jars and seal.
Melt peanut butter and chocolate morsels on stove. In a large bowl, mix melted mixture with the rice chex. Pour the contents into a large paper sack. Add the powdered sugar and shake contents.
Cream the butter and brown sugar until light, then add mashed sweet potatoes, mixing well. Beat egg yolks with milk and stir in salt, cinnamon, nutmeg, cloves and bourbon. In a separate bowl, beat egg whites until frothy; add about 1/4 of the beaten whites to the potato mixture, mixing well. Gently, but thoroughly, fold in remaining whites. Pour into partially baked pie crust and bake on center rack of oven until golden brown in a preheated 375° oven, about 40 to 45 minutes. Cool completely before slicing.
Sprinkle fillets with salt and pepper. Place in shallow baking pan. In saucepan, combine remaining ingredients. Bring to boiling and simmer 5 minutes. Pour over fish. Bake at 375° for 30 minutes, basting occasionally. Serves 4.
Cover cucumbers and pickling salt with cold water; let stand for 7 hours in refrigerator. Drain water. Add vinegar, mustard and celery seed, curry powder and sugar. Heat to a boil; pour over cucumbers. Set on stove to get hot, but not boiling. Then put in jars and seal.
Cook noodles as directed. Melt margarine over low heat. Add bread crumbs. Drain noodles. Add to browned bread crumbs, stirring constantly until all noodles are coated. Remove from heat. Cover. Let stand several minutes, then serve. Serves 3.
Combine shortening, butter and sugar. Add eggs one at a time and beat well. Add flour sifted with baking powder. Add small amount at a time, alternating with milk. Add vanilla and pineapple (with the juice). Blend well. Pour into greased tube pan. Place in cold oven, then turn on heat to 325° and bake for 1 1/2 hours.
Pour into a greased and waxed cookie sheet. Sprinkle 1/2 cup of chopped nuts on top and bake at 375° for 15 minutes. Loosen edges of cake with knife and turn upside down on tea towel. Remove waxed paper and roll towel and cake into jelly roll. Let cool completely.
Mix together ground beef, bread crumbs, salt, pepper and milk which has been heated and poured over meat mixture. Work together and form into balls. Make 1 layer only in baking pan.
Break 1/2 of cake in pieces and place in punch bowl. Layer 1/2 pudding, 1/2 pineapple, 1 can cherry pie filling and 1 container of Cool Whip. Add layer of nuts (coconut may also be added). Repeat all layers again. Garnish with nuts and cherries.
Put oats through food chopper on coarse blade. Add flour, soda and sugar. Mix thoroughly. Cut in shortening until mixture is crumbly. Divide into 2 parts. Pack half firmly in oiled 7 1/2 x 11-inch pan. Spread mincemeat evenly on top, then add remaining dough and pack firmly. Bake in oven at 350° for 40 minutes. Cool good. Cut into 14 to 16 bars.