HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease oblong Pyrex baking dish. Layer broccoli, then chicken. Mix soup, mayonnaise and lemon juice and spoon and spread on top. Add rice if you are using it with the chicken. Saute bread crumbs in butter. Sprinkle on the cheese. Top with bread crumbs last. Can garnish with pimento strips. Bake at 350° for 35 minutes.
Combine sugar and flour in top of double boiler; stir in egg yolks and milk and blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Remove from heat; add vanilla. Cover bottom of casserole with layers of vanilla wafers, alternating with layers of bananas. Pour custard over; continue to layer wafers and bananas and end with custard. Beat egg whites until stiff; spread on top of pudding. Bake at 425° for 5 minutes. Makes 10 servings.
Chop or shred cabbage; sprinkle with salt. Let stand 1 1/2 hours. Squeeze liquid out. Mix cabbage, celery and pepper. Mix vinegar, water, sugar, celery and mustard seed in saucepan. Bring to a boil. Boil 1 minute. Pour over cabbage mixture. Place in small containers and freeze. Thaw in refrigerator and serve very cold.
Mix cornstarch, sugar, water and berries and cook over low heat until thick. Let cool. Combine cracker crumbs and butter; set aside. Mix together cream cheese, sugar and vanilla. Fold in Cool Whip. Spread in pan as follows: 3/4 crumb mixture, 1/2 cream cheese, berry mixture and 1/2 cream cheese. Top with remaining crumb mixture. Cool thoroughly before serving.
Mix all ingredients; blend nuts last. Pour into greased 9 x 13-inch pan. Bake for 40 minutes at 350°.
In a small amount of oil (canola), cook meat, but not brown. Add next 3 ingredients. Saute 2 to 3 minutes, just to wilt. Add onion soup and 1 quart water. Simmer for 15 to 20 minutes. Add mixed vegetables and 1 quart water. Bring to a boil. Add pasta. Cook 10 to 15 minutes. Add tomatoes and corn. Cover and simmer 15 to 20 minutes. Adjust seasoning. Add water, if thinner soup is preferred.
Cook shells until al dente. Rinse and drain. Brown ground chuck. Add salt and pepper. Stir in marinara sauce. Simmer 20 minutes. Line bottom of lasagna pan with half of shells. Spread half of sour cream over shells. Sprinkle half of each cheese over this. Repeat second layer. Cover pan and bake at 350° for 40 minutes. Uncover and bake until cheese is melted and lightly browned.
Put the sugar and cinnamon in a bag or container. Quarter biscuits. Shake a few of the biscuit quarters at a time in the sugar and cinnamon mixture. Then place all in a lightly greased Bundt pan. Melt 1/2 stick of margarine, 3/8 cup sugar and 3 teaspoons cinnamon. Drizzle this over biscuits. Bake at 400° for 20 minutes.
In a large container, combine the warm water and sugar, stirring until dissolved. Add the mashed bananas and the juice. Freeze mixture. Remove mixture from the freezer 30 minutes before serving. Scoop into glasses and pour 7-Up or ginger ale over frozen mixture. Makes about 26 servings.
Mix flour and sugar. Add to creamed butter. Add beaten eggs, vinegar and water. Pour into 2 uncooked pie shells and cook 30 to 45 minutes at 350°.
Cook hamburger meat and drain. Add other ingredients except cheese. Put other ingredients in crock-pot, then cut cheese in cubes. Melt cheese and stir together until cheese is melted. It is ready to serve. Serve with tortilla chips or Doritos chips.
Mix all ingredients together. Bake 20 to 30 minutes at 350°.
Melt butter, add onions and garlic. Saute until wilted. Add spinach and artichokes. Cook about 3-5 minutes. Remove from heat. Add remaining ingredients. Blend well. Heat to melt cheese in microwave or on low heat. Serve with tortilla chips. Sour cream and salsa optional.
Take 1/2 to 1 teaspoon every few hours. Our family doctor prescribed this for us.
Boil sugar, water and salt to hard ball stage (250°), then add Marshmallow Creme to bowl. Stir in hot syrup, leaving until soft, then drop in spoonfuls onto waxed paper.
Mix all ingredients, but chocolate. Melt chocolate and pour over mixture. Mix well and spread on wax paper. Let stand until hard. Break apart.
Sift flour and salt together. Combine fruit with 1/2 cup flour mixture. Cream butter and sugar until light. Add eggs, 1 at a time. Beat well after each addition. Combine soda and buttermilk. Add to combined mixture with remaining flour mixture. Blend well after each addition. Stir in candy; mix well. Bake in a greased and floured tube pan at 300° for 1 hour and 45 minutes.
Dissolve yeast in lukewarm water or milk. Beat eggs and add sugar, then melted margarine and salt. Combine with yeast and water or milk. Add flour, mixing until well blended. (The dough will be soft.) Place in refrigerator until doubled in size or overnight.
Heat oven to 375°. Mix up cake as directed on cake mix box. In separate bowl, mix pudding with milk. Fold pudding mixture into cake mixture. Pour into a greased and floured 9 x 13-inch cake pan. Cook 25 to 30 minutes. While still hot from oven, put unwrapped Hershey bars on top. Let melt and spread.
Mix and bake 1 1/2 hours at 350°. Use a 10-inch tube pan.
Combine all ingredients except beans in pot. Heat until sugar dissolves. Then put in beans. When they begin to boil, count 40 minutes boiling time. Put in jars and seal. Store in cool place.
Put jello, sugar, crushed pineapple in pan and bring to a boil. Then cool. After it is cool, add Cool Whip and buttermilk. Put in refrigerator to set. Can be put in a loaf pan and sliced on lettuce leaves.
Cream butter thoroughly. Add powdered sugar, egg and vanilla; mix well. Next, add the dry ingredients. Shape into rolls. Wrap in waxed paper. Chill for at least 3 hours. Bake at 375° for 10 minutes.
Mix butter, sugar, cinnamon and flour in small bowl and let stand. Wash apples and pare apples. Cut in about 1/2 inch slices. Add water. Arrange apples in a casserole dish. Sprinkle apples with sugar mixture. Bake at 375° for 45 minutes or until brown.
Place a sheet of Reynolds microwave wrap on a microwave safe plate, set aside. In a medium bowl, mix garlic salt, paprika, pepper and oil. Cut each potato quarter into 4 or 5 thin wedges. Toss potato wedges in spice mixture until evenly coated. Arrange potato wedges, cut side down, on microwave cooking paper. Sprinkle potato wedges with parmesan cheese. Microwave at high for 5 to 7 minutes or until potatoes are tender, rotating dish once. Let stand 1 minute. Serve immediately.
Separate onions into rings and cook in 2 tablespoons butter/margarine just until glossy. Add consomme, water, Worcestershire, salt and pepper. Cover tightly and cook over low heat for 15 minutes. Spread remaining butter on one side of each piece of French bread. Sprinkle with Parmesan cheese. Place bread under broiler until brown. Put one piece of bread on each bowl of soup.
Mix dry ingredients. Add well beaten eggs. Mix all other ingredients. Cook in loaf pan for 45 minutes at 400°.
Cook beans in 3 quarts water or more if needed. When beans are nearly done, add 2 tablespoons chili powder and 1 1/2 teaspoons salt. While beans are cooking, combine meat, onions and garlic; brown in skillet on top of stove or brown in 350° oven, stirring frequently until done. Add puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs; simmer 15 minutes. Combine meat mixture and beans. May have to add more water for desired thickness or more chili powder for desired season. Yields 12 servings, approximately 3 quarts.
Mix all ingredients together and pour in unbaked pie crust. Bake at 350° for 1 hour or until done.
Mix all ingredients together and bake in Bundt pan at 350° for 1 hour and 10 minutes.
Run tomatoes through sieve to remove seeds and skin. Add other ingredients; bring to boiling, then put in jars. Cold pack for 10 minutes.
Mix all ingredients in a bowl. Pour into a greased 9 x 13-inch baking pan. Bake at 350° for 1 hour. Serves 10.
Preheat oven to 325°. Blend shortening and 1/2 cup brown sugar. Add 1 cup flour and salt. Stir in milk. Pat evenly in a greased 9 x 9 x 2-inch pan. Bake at 325° for about 20 minutes or until light brown. Beat eggs; add 1 cup brown sugar and vanilla. Beat until thick. Stir remaining ingredients. Pour onto mixture in pan. Bake at 325° for 20 minutes, or until golden brown. Cool. Frost and garnish with cherries, if desired. Cut into squares.
Brown the meat; drain. Add potatoes and carrots. Cook until almost tender. Add rest of vegetables. Cook until carrots are tender.
Sprinkle fish with salt and pepper. Arrange half the lemon slices in bottom of a shallow baking pan. Add fish in single layer. Place remaining lemon on top. Combine butter and garlic. Pour over top of fish. Add hickory to slow coals, place baking pan atop grill. Close hood and cook 25 to 30 minutes, basting frequently. Serve with lemon slices and butter mixture.
Chop chicken into cubes. Thaw party shells. Place on cookie sheet and bake in 350° oven until lightly brown. Mix all ingredients and fill shells. Sprinkle more cheese on each shell. Return to oven and heat until cheese melts.
Mix all ingredients together and store in airtight container. Use 2 teaspoons per cup of hot water or 3 teaspoons per mug.
Mix clam sauce with bread crumbs so mixture holds together but is not too dry. Spoon into cleaned, empty clam shells. Bake at 350° for 15 to 20 minutes, until set. Yields approximately 20 appetizers.
Mix sugar, oil and eggs. Sift in flour, soda, salt and cinnamon. Add grated carrots and nuts. Carrots may be grated in blender. Pour in floured, ungreased loaf pan, 9 x 5 x 3-inches. Bake at 350° for 1 hour or until done; cool. May be frozen. Makes 1 loaf.
Mix first 5 ingredients together in casserole dish; put bread crumbs on top and pour melted oleo over them. Bake 45 minutes, uncovered, at 350°. Great side dish for pork or ham.
Mix ingredients and press into bottom of large baking dish. Bake 15 minutes at 350° and let cool.
Microwave peanut butter and margarine on High for 1 1/2 minutes or until margarine melts. Stir in xxx sugar. Spread mixture in 9 x 13-inch greased pan. Soften chocolate on Medium-High 1 1/2 minutes. Stir to remove lumps. Do not overcook. Spread over peanut butter mixture. Sprinkle with xxx sugar. Refrigerate. Cut or break into pieces.
Mix and bake 25 to 30 minutes in greased 8 x 8-inch pan. Slice into small blocks for finger food.
Dissolve 1 yeast cake in 1/2 cup warm water. Add boiling water to shredded wheat biscuits. Let cook down, add yeast mixture. Add rest of ingredients. Turn out on floured board and knead until smooth. Place in greased bowl and grease surface of dough lightly. Cover. Let rise until double. Knead and divide in half. Shape into loaves. Put in 2 loaf pans. Cover and let rise. Bake at 425° for 15 minutes. Reduce heat to 375° and continue baking 20 to 30 minutes.
In a large kettle, to measured applesauce, add the exact amount of sugar specified. Stir in lemon juice and spices. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. Stir in Certo at once. Stir to cool slightly. Pour into jelly glasses or odds and ends of small jars. Cover with a thin layer of paraffin wax. After it cools some, put lids on.
Mix all together in crock-pot. Top with cheese. Serve hot with nacho chips.
Mix brown sugar and Bisquick. Add eggs and oil. Beat by hand until most of the lumps have disappeared. Pour into a 9 x 13-inch pan. Bake at 350° for 40 minutes. Let cool; cut into squares.
Sift together dry ingredients. Beat butter until light and fluffy. Gradually beat in sugar until well mixed. Add extract and eggs and mix thoroughly. Stir in flour mixture. Mix well. This will make a soft, sticky dough. Place in a tight container or roll in foil and season overnight in the refrigerator.
Drain tuna; combine all ingredients. Arrange potato chips, celery sticks or tomatoes on platter.
Blend flour and softened margarine. Pat into 9 x 13-inch pan. Sprinkle and pat into flour mixture almonds and sugar. Bake at 350° for 15 minutes. Blend cream cheese and 1 cup Cool Whip. Put on top of crust. Mix pudding and milk and pour over cream cheese mixture. Spread Cool Whip on top. Garnish with more almonds, mini chocolate chips, etc. Keep refrigerated until served. Makes approximately 15 servings.
Preheat oven to 350°. Combine egg, cracker crumbs, onion, 1/3 cup tomato sauce, oregano, salt and pepper; mix well and add to meat. Mix thoroughly; shape into flat rectangle, about 10 x 12 inches, on waxed paper. Sprinkle cheese evenly over meat. Roll up like a jelly roll; press ends of roll to seal. Place on rack in shallow baking dish. Bake for 1 hour. Drain off excess fat. Pour on remaining tomato sauce; bake an additional 15 minutes. Serves 4 to 6.
Mix together. Add as many pecans and small marshmallows as you like. You can also add sliced bananas. Mix all together and chill before serving. This makes quite a bit and is very easy.
Add all ingredients except rice into a large pot. Cook on medium heat 1 1/2 hours. Prepare rice. Serve beans and sausage over rice.
Preheat oven to 350 degrees. Combine first 3 ingredients. Melt morsels over heat (not boiling) water. Transfer to bowl. Add brown sugar. Cool 5 minutes. Beat in eggs and vanilla. Blend in flour mixture. Stir in nuts. Spread in greased 15 x 10 pan. Bake 30 minutes.
Dump both cans of soup into large pot. Whisk soup as you add water. Add vegetable of choice. Cook until partially tender. Add Velveeta, stirring constantly until melted, over medium heat. If you don't, the cheese will scorch bottom of the pot and will possibly boil over.
Chop the rhubarb into 1/4-inch pieces; sprinkle with 1/4 cup sugar and set aside. Cream the shortening, salt, 1 3/4 cups brown or white sugar and vanilla. Add the eggs. Add alternately the buttermilk, soda, flour and cinnamon. Mix in rhubarb. Bake in a 9 x 13-inch pan at 350° for 45 minutes. Add topping.
Cook beans until tender. Saute onion in butter until transparent. Blend in flour, salt, sugar and milk. Cook until smooth. Add vinegar and sour cream; pour over beans. Place over low heat to heat to serving temperature. Garnish with crumbled bacon. Serves 6 to 8.
Cream shortening; add sugar and eggs. Beat well, then add peanut butter. Sift together the flour, salt, baking powder and baking soda. Add to first mixture, then fold in water and vanilla. Shape dough into teaspoon-size balls. Place on cookie sheet and press flat with a fork dipped in cold water. Bake 15 minutes at 350°. Makes about 50 cookies.
Grease Bundt pan and sprinkle the nuts in the bottom. Place rolls upright in grooves of pan. Sprinkle pudding and cinnamon mix over top. Pour melted margarine and sugar over the top. Cover with towel and let set overnight. Bake at 325° for 30 minutes.
Beat eggs with 1/4 teaspoon salt and fry in 2 tablespoons hot oil. Cook until dry and separated. Remove eggs. Heat 3 tablespoons oil. Add green onions, then rice. Stir-fry 5 minutes and then add chicken broth and soy sauce. Add eggs and chicken strips (pre-fried). Heat together, stirring occasionally, on medium heat. Serves 4 to 6.
Peel and slice potatoes. Cover with water. Add lemon juice and cook about 10 minutes. Remove potatoes from water. Mix potato water and other ingredients; bring to a boil. Alternate potatoes and pastry in casserole dish. Pour boiling mixture over potatoes. Add top crust and brush with melted butter and sprinkle with sugar. Bake at 350° for 30 minutes or until done.
Combine all ingredients in a glass jar with a loose cover. Stir several times the first day, then stir once a day. At the end of 2 weeks the Starter has fermented to make sauce.
In large skillet brown ground beef, drain off fat. Add chili seasoning mix. In 6-quart kettle heat tomato paste, beans and water, stirring continuously. Add ground beef to bean mixture and cook together for a few minutes.
Boil chicken, green pepper, onion and tomatoes until done. Add rice and let simmer. Add cooked spaghetti and serve.
Stir all ingredients until well mixed. Cover and chill. Serve with fruit. Makes 1 cup.
Bake brownies according to directions in 9 x 13-inch pan. Cool and cut into 1-inch pieces. Prepare mousse according to directions, but do not chill. In 3-quart trifle dish, layer half the brownie pieces, half the mousse, half the candy and half the Cool Whip. Repeat the layers. Garnish with chocolate curls. Chill 8 hours.
Place chicken breasts in a greased 13 x 9-inch pan. Top with cheese. Combine soup and milk and spread over cheese. Toss melted butter with stuffing mix and sprinkle over top of chicken. Bake in a 350° oven for 30 minutes or until tender. Makes 4 to 6 servings.
Put sliced potatoes in baking dish. Add 1 1/2 cups water. Add sugar. Sprinkle with cinnamon. Cut 1/2 stick butter on this. Sprinkle cake mix on top. Put 1 stick butter on top. Bake at 250° to 275° until brown.
Combine all ingredients. Mix well. Spread on flour tortilla. Chill. Cut in slices 1-inch thick. Serve with picante sauce.
Brown hamburger and onion. Cook noodles and add to hamburger, mushrooms and sauces. Pour half of mixture into a 12 1/4 x 10 1/4 x 2 1/4-inch casserole dish. Top with 1/2 of cheese, then add rest of mixture and top with rest of cheese. Bake at 350° for 30 minutes.
Cut lard with pastry blender. Combine with other ingredients. Mix 1 egg and 1 tablespoon vinegar in 1 cup measure. Fill to 1 cup level with cold water. Mix into dry ingredients. Knead only until smooth.
Put sweet potatoes in baking pan. Sprinkle with salt. Put applesauce on top. Mix brown sugar, rolled oats and cinnamon together. Stir in butter. Sprinkle over sweet potatoes. Bake at 370° for 45 minutes. Makes 6 servings.
Cut up okra,	tomatoes, green peppers, onions and celery. Put a little bacon grease in skillet. Lump it all in and season with Lawry's seasoned salt and black pepper. Add a little water as it cooks.
Cut crust from white bread. Brush on both sides with melted butter. (Chop garlic clove in butter while melting or add garlic powder.) Cut each slice into 4 strips and dip both sides in mixture of Parmesan cheese and sesame seed. Bake 45 minutes at 250° or 10 minutes at 350°, then 20 minutes at 250°. Keep in tins. Run in oven to "crisp-up".
Dissolve dry yeast in warm water; add sugar, salt and oil. Add flour until dough thickens. Add flour so dough is soft, but not sticky. Let rise to double. Pan out onto 2 cookie sheets. Top with pizza sauce and your favorite toppings. Bake at 425° for 15 minutes or until bottom is brown. Then top with Mozzarella cheese. Return to oven and bake about 5 minutes more or until cheese is melted.
Bake the chocolate cake in a 9 x 13-inch pan according to the directions on box. Let cool, then break into bite-size chunks and place in a large Tupperware bowl with lid. Pour 1 cup Kahlua over cake; mix around to soak in flavor. Let marinate in refrigerator overnight until next day. In glass bowl, layer 1/2 of the cake mix, 1/2 of the Cool Whip, then 1/2 of the Heath bar pieces. Repeat. Add chocolate shavings, if desired. Tastes as good as it looks.
Simmer livers, peppers, onions and celery in oil with 2 cups water until tender and water is cooked out. Add 1/8 teaspoon red pepper, salt and black pepper to taste. Place in blender and blend well. Add to cooked rice. Reheat and serve. Double this for large crowds. Also this freezes well.
Melt shortening in large skillet. Add onion, green pepper and beef; brown lightly. Drain off 1/2 cup juice from can of tomatoes. To mixture in skillet add tomatoes, kidney beans, salt, chili powder and pepper. Mix all ingredients well. Pour into a 2 quart casserole dish. Top with Cornbread Topping and bake.
Sift together all dry ingredients and add remaining ingredients. Pour into muffin pans, lined with cupcake fillers and bake at 350° until springy, about 18 minutes. Cover with chocolate frosting. Makes 3 dozen. Very moist.
Mix food coloring and cocoa and set aside. Cream together shortening and sugar. Add eggs and coloring. Beat 10 minutes. Add buttermilk. Slowly add flour then salt and vanilla. Mix vinegar and soda. Add to batter mixing lightly by hand. Pour into two 9-inch greased and floured cake pans or a 9 x 13-inch sheet pan. Bake at 350° for 30 to 35 minutes.
Mix together ingredients and put in refrigerator for several hours before serving. This can be made the night before. Just before serving, chop up 2 bananas and mix with other ingredients.
Mix together and put in pan. Press chicken down in mixture and cook 1 1/2 to 2 hours at 350°. Cover with foil. Some water may need to be added to keep from getting dry.
Combine cornmeal and next 5 ingredients in a large bowl. Make a well in center of mixture. Combine broccoli and next 5 ingredients. Stir well. Add to dry ingredients, stirring until just moistened. Place a 9-inch cast-iron skillet in a 425° oven for 5 minutes. Remove from oven; heavily coat with cooking spray. Immediately spoon batter into skillet and bake at 425° for 28 minutes or until a wooden toothpick inserted in center comes out clean.
Mix together well and spread on 10 large flour tortillas. Roll up and wrap in Saran Wrap. Refrigerate overnight and cut into pinwheels.
Break broccoli flowerets into bite size pieces. Thinly slice stem portion. Combine with cauliflower, onion and 3/4 jar of bacon pieces. Toss with combined mayonnaise, sugar and Parmesan cheese. Sprinkle with remaining bacon pieces. Serves 6.
In a saucepan, blend sugar, corn syrup and water. Bring to boil over high heat until mixture reaches 290°. Remove pan from heat. Allow to stand until bubbles have simmered down. Add flavoring and color as desired. Do not overstir. Mold into desired shapes in Pam sprayed hard candy molds. Work fast!
Coat chicken with flour. (Can take skin off first; optional.) Brown chicken in butter. Mix remaining ingredients and pour over chicken. Cover pan. Simmer for 1 to 1 1/2 hours.
Bake cake as directed on box and let cool. Break one layer into pieces in punch bowl. Cover with half of pudding, then layer half of bananas, 1 can of pineapple, 1 can cherry pie filling and half of coconut.
Rub doves inside and out with lemon juice, salt and pepper. Brown in 3 tablespoons butter in a casserole dish, then saute the onions in 2 tablespoons butter.
Mix all together and put in buttered casserole dish. Sprinkle corn flake crumbs on top and bake at 350° for 1 hour. Delicious!
Mix flour and baking powder. Cream butter. Gradually add sugar and Jell-O, beating well. Beat in egg and vanilla. Gradually add flour mixture. Mix well. Force dough through cookie press onto ungreased baking sheet. Sprinkle with additional Jell-O (same flavor). Bake about 8 minutes at 400° or until edges are brown. Makes about 10 dozen 1 to 1 1/2-inch cookies.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Mix 2 cups of sugar with apple cubes and let stand for 1 hour. Blend the oil and eggs with apple mixture. Sift together the dry ingredients and add to apple mixture. Stir just until blended. Add nuts and raisins. Pour batter into prepared pan. Bake for 50 minutes. Cool 10 minutes. Sprinkle with sugar.
Grate cheese into large bowl and let stand at room temperature until softened. Add oleo. Mix salt, pepper and flour. Gradually work into cheese-butter mixture. Blend until smooth. Using a cookie press, squeeze out cheese straws onto ungreased baking sheets. Cut into 2 to 3-inch lengths. Bake for about 15 minutes until crisp and golden. Do not allow to brown.
Sift flour, baking soda, baking powder, cinnamon and salt; set aside. Cream butter and sugar and beat until fluffy. Add eggs, one at a time. Beat in carrots and orange juice. Stir in flour mixture with spoon. Stir in orange rind, raisins and walnuts. Spread batter in 2 (8-inch) round cake pans, greased and lined with wax paper. Bake at 350° for 25 to 30 minutes.
Brown beef, onion and green pepper in oil. Add remaining ingredients (except spaghetti) and heat well. Cook spaghetti and add to sauce. Put in baking dish and bake for 30 minutes at 350°. Add extra cheese on top before baking, if desired.
Cream together first 3 ingredients. Add eggs and applesauce. Sift together dry ingredients; add to the mixture alternately with water.