HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken breasts in water until done. Slice. Cook broccoli as per package; arrange in a greased casserole dish. Place cooked chicken slices on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken and sprinkle with cheese. Mix bread crumbs and melted butter; sprinkle on top of casserole. Bake uncovered at 350° for 25 to 30 minutes until hot and bubbly. Serves 6.
First warm the Cheez Whiz and cream cheese in a bowl in microwave. Next, mix the tuna in. Cut the middle of the bread out to make a bowl. Pour the melted cream cheese, tuna and Cheez Whiz in the sourdough bread bowl. Cut up the scooped out bread into pieces to dunk into the cheese bowl.
Peel onion. Cut into thick slices. Separate into rings. Beat eggs and milk until frothy. Stir in flour, baking powder and salt. Stir until well blended. Pour about 1 inch of vegetable oil in skillet. Heat to 375°. Dip onion rings a few times in batter and drop into the oil. Fry until crisp and brown, turning once. Drain on paper towels. If batter is too thick, add 1 to 2 tablespoons milk.
Combine sugar, flour and cinnamon; cut in margarine until crumbly. Arrange apples in a shallow 11 x 7 x 2-inch pan. Distribute crumbly mixture over apples. Sprinkle nuts and water over mixture. Bake at 375° for 30 minutes.
Toss first 7 ingredients together and put in greased casserole. Mix eggs and oil. Pour over mixture. Bake at 350° for 40 minutes.
Mix cream cheese and taco seasoning together well. Spread in the bottom of a 13 x 9-inch pan. Spread sour cream over this mixture. Top with lettuce, tomatoes, onions and grated cheese. When ready to use, dribble taco sauce over the top and serve with corn chips or taco chips.
Cream shortening. Add vanilla, sugar and egg yolk. Blend in flour and salt. Roll into balls and dip into whipped egg white. Roll in nuts. Place on a cookie sheet 1-inch apart. Press thumb in the center. Bake at 350° for 10 to 15 minutes. Cool and fill print with jelly.
Preheat oven to 350°. Prepare cake mix according to package directions. Pour half of batter into a Pam-sprayed 9 x 13-inch pan. Bake for only 15 minutes. In top of double boiler over hot water melt together the caramels, milk and butter. Pour this over baked portion of the cake. Sprinkle the pecans and chocolate chips over the caramel mixture. Spread remaining batter over caramel mixture. Bake an additional 25 to 30 minutes. If desired, you may before returning the cake to the oven, sprinkle 1/2 cup of pecans over the top of the batter.
Cut steak into 1/4-inch wide strips; cut strips into 2-inch pieces. Heat oven to 350°. Heat oil in large skillet over medium-high heat 5 minutes. Cook and stir beef, bell pepper, onion and garlic 2 to 3 minutes or until beef is no longer pink; place in 2-quart casserole. Stir in rice, chili powder, salt and pepper. Add enough water to tomatoes to measure 2 cups; add to casserole. Cover tightly and bake 50 minutes or until rice is tender. Remove from oven; stir in peas. Makes 4 servings.
Cream butter with sugar. Add eggs one at a time. Beat after each addition. Add flour and extract. Mix well. Bake in greased bundt pan at 300° for one hour.
Add paprika, garlic powder and catsup to sausage. Add a little grated American cheese. Put mixture on rye bread and top with grated white American cheese. Bake at 350° until cheese melts. Serve hot.
Place brisket in shallow pan. Cover with salt, pepper, 1 package of Lipton onion soup mix and water. Seal tightly with foil. Place in 325° oven and roast for 3 to 4 hours. Parboiled carrots and potatoes may be added last hour of cooking.
In saucepan combine ingredients. Heat through, stirring constantly. Serve over chicken or cooked vegetables. Makes 1 cup.
Place the chicken breasts in a single layer in a large skillet. Top with the onion, lemon juice, parsley, bay leaf, peppercorns and salt. Pour over enough chicken broth to cover. Bring to a boil, cover, reduce heat to medium-low and cook for 10 to 15 minutes, or until the chicken is just tender and is no longer pink in the center. Remove from heat and allow the chicken to cool in the liquid. With a slotted spoon, remove the chicken from the broth and arrange on a platter. (Strain and reserve stock for another use.) Coat the chicken with Basil-Lemon Sauce and serve garnished with basil leaves and cherry tomatoes. Serves 8.
Combine beans, onion and green pepper. In a separate bowl, combine vinegar, oil and sugar. Pour the vinegar mixture over the bean mixture. Add salt and pepper to taste. Place in the refrigerator. Stir every 4 hours for 1 day. Drain and serve.
Arrange chicken in greased 12 x 8 x 2-inch dish. Top with cheese. Combine soup and milk. Spoon over chicken. Sprinkle croutons. Drizzle butter over croutons. Bake at 350° for 50 minutes.
Preheat oven to 375°. Separate biscuit dough into 10 biscuits. Combine sugar and cinnamon. Dip both sides of biscuits in melted margarine, then in sugar mixture. Make deep thumbprint in center of each biscuit and fill with 1 teaspoon preserves. Bake in ungreased 13 x 9-inch pan for 15 to 20 minutes or until golden brown. Serve warm or cool. Makes 10 pastries.
Boil shrimp in 1/2 bottle Zatarain's shrimp boil for approximately 10 to 15 minutes. Set aside for 1 hour (leave in boil). Drain shrimp and add all other ingredients. Chill for 1 to 2 hours. Serve on sliced bread.
Spread softened cream cheese in a casserole dish. Pour chili on top and finish with cheese. Microwave on High for 3 minutes. Serve with tortilla chips.
Grate all cheese and mix with softened cream cheese. Add pecans and garlic powder to taste. Roll into rolls. Roll in chili powder. Serve on Ritz or Sociables crackers. Okay to freeze. Will make about 5 rolls.
Preheat oven to 500°. Blend thoroughly. Roll or cut into biscuits. Brush on melted butter. Bake at 500° for 10 minutes.
Beat with mixer. Cook real thin in a black skillet. Pour out on a sugared wax paper. Spread with jelly and roll while hot. Let cool.
Melt chocolate and margarine. Beat in eggs. Gradually add sugar. Combine chocolate mixture with flour, baking powder and salt, then stir. Add vanilla, almond extract and chopped nuts.
Mix all ingredients together with hand mixer. Spread over tortillas and roll up. Refrigerate or can cut in 1 to 1 1/2 inch slices and serve. Makes large number of appetizers, approximately 50.
Mix sugar, cocoa, and water in medium pot. Boil 3 minutes; remove from heat and add margarine, flour, vanilla, and peanut butter. Beat until thick; pour into 8 x 8 greased glass pan.
Mix vinegar, alum, salt and pickling spice and pour over cucumbers. Finish filing jar with water. Let set for 6 weeks. After 6 weeks, drain and slice cucumbers. Add sugar; shake to dissolve and let set in refrigerator 1 day.
Bake and cool graham cracker crust. Stir cream cheese until soft. Beat in 1/2 cup milk until smooth. Add 1 1/2 cups milk and lemon pudding mix; beat with mixer for 1 minute. Pour into crust. Chill 1 hour or until set. Top with chilled and well drained fruit cocktail.
Preheat oven to 325°. Mix bread crumbs, seasonings, and cheese in a flat dish. Dip zucchini pieces in egg whites, then bread crumbs. Spray a baking sheet with no-stick cooking spray. Arrange coated zucchini on sheet. Bake 5 to 7 minutes, turn. Spray zucchini again and bake 5 to 7 minutes until golden brown. Serve hot.
Stir together well in saucepan both soups, half and half and sherry until mixed. Cook until boil. If crab is frozen, press water out of crab in colander. Reduce heat. Add crab meat. Heat; do not stir.
Prepare greens in a salad bowl; add celery and toss. Garnish with onion and avocado. Add olive oil and lemon juice or other favorite dressing. Serves two.
Mix ingredients. Pour into unbaked pie crust. Bake at 350° 30-45 minutes.
Brown ground beef and chopped onion in heavy skillet, stirring to separate meat particles. Stir in remaining ingredients. Simmer 5 minutes.
Preheat oven to 350°. Melt butter in 8 or 9-inch square baking dish in oven. In a saucepan, add sugar, blackberries and lemon juice and heat just to boiling. Combine muffin mix and milk and stir until blended. Spoon in baking pan with butter. Do not stir. Spoon hot blackberries and juice evenly over batter; do not stir. Bake for 35 to 40 minutes or until golden brown.
Mix well. Bake at 325° for about 1 hour. Remove from oven and sprinkle grated cheese on top.
Cook sugar and milk to soft-ball stage. Then add marshmallow cream, peanut butter and vanilla. Beat until creamy. Pour in 8 x 8-inch pan.
Cream the cheese and butter together; add crab meat and seasonings to mixture. Split muffins, then quarter them. Spread crab meat on muffin pieces. Place muffins on cookie sheet. Bake at 350° for 15 to 20 minutes or until canapes begin to turn golden. Best when served warm.
Warm milk and sugar just enough to melt sugar. Take off heat. Check to make sure it is just warm. Add yeast and stir; add flour and stir in shortening. Drop by tablespoon into well-greased muffin pan. Fill about 2/3 full. Bake at 350° for about 15 minutes.
In an 8-cup bowl, mix all ingredients with a wooden spoon and put into refrigerator. Stir again 2 or 3 times within the first hour. It's ready; lasts for days. Makes 8-cup yield.
Mix all ingredients well. Let stand overnight (at least 24 hours). This will keep for weeks.
Heat olive oil in large, heavy Dutch oven. Add meat; brown on all sides. Add chopped vegetables; saute for 5 minutes. Thread garlic on wooden pick; add to Dutch oven. Add bay leaves, basil, oregano, salt, pepper, tomato juice and water. Cover Dutch oven. Boil; reduce heat so liquid only simmers. Simmer for 3 hours, or until meat is almost tender when tested with a fork. Add whole carrots, halved potatoes and celery pieces. Cook for 30 minutes, or until meat and vegetables are tender. Remove meat and vegetables to heated platter; keep warm. Remove and discard garlic and bay leaves from gravy in Dutch oven.
Beat together sugars and margarine until light and fluffy. Blend in vanilla and eggs. Add flour of choice; mix well. Stir in candies and nuts. Spoon onto cookie sheet. Top cookies before or after baking with whole M&M's. Bake at 350° for 9 to 11 minutes. Makes about 5 dozen cookies.
Make in a large deep bowl. Tear up cake in small pieces in bowl. Dissolve dry jello in thawed strawberries and mix with cake. Slice 1 banana over cake. Mix pudding according to package directions and pour half in. Spread on 1/2 container of Cool Whip. Add other sliced banana. Pour on remaining pudding. Spread on remaining Cool Whip. Sprinkle on chopped pecans. Serves 10 to 12.
Grate cheese. Mix cheese and Bisquick. Begin adding water, a little at a time, until mix becomes dough stage. Roll dough out and cut biscuits. Bake until golden brown.
Mix pre-made gravy, beef, pepper and onion. Place in casserole dish. Top with mashed potatoes. Bake at 350° for 1 hour.
In large microwave mixing bowl, combine sugar, cocoa, milk and butter. Microwave 2 minutes at High power. Stir; add chopped nuts and vanilla. Stir. Pour into suitable glass dish or pan to firm up.
Blend all ingredients in a large bowl. Mix well. Form into 3 small rolls. Wrap in plastic wrap or wax paper. Let chill in refrigerator. Cut into thin slices and serve. (No baking.)
Beat the egg yolks until thick (at least 5 minutes). Beat in gradually the 1/2 cup sugar. Beat in 1 cup sifted cake flour alternately with cold water, vanilla, almond and lemon extract.
In a large mixing bowl, combine braunschweiger, half of cream cheese, 1 tablespoon milk, onion, sugar and chili powder. Beat until smooth. Form into igloo shape on cheese tray. Cover and chill. Whip remaining cream cheese, 1 tablespoon of milk and hot pepper sauce until smooth. Spread evenly over braunschweiger igloo. Chill. Sprinkle with parsley. Serve with crackers.
Put cake mix, margarine and coconut in bowl and mix like you would for pie crust. Pat into ungreased 9 x 13-inch pan. Bake 10 minutes at 350°.
Drain pork and beans. Place into ovenproof bowl. Chop onion and apples; add to beans. Also add barbecue sauce, brown sugar and raisins. Mix together. Lay bacon strips on top. Place in covered grill and bake at 350° for 1 to 1 1/2 hours.
Mix ground round, egg and Stove Top stuffing. Make into balls (ping pong size). Brown in skillet. Put in casserole; cover with soup. Bake at 350° for 10 to 15 minutes.
Melt butter in oven in a 9 x 12-inch pan. Mix flour, sugar and milk in bowl until smooth. Pour over butter. Add can of fruit with the juice. Bake at 350° for 1 hour or until done.
In a 2-quart casserole dish, combine barbecue sauce, marmalade and mustard. Stir in hot dogs; cover. Microwave at High for 5 to 8 minutes or until hot, stirring every 2 minutes.
Place the cooked or canned asparagus in a glass baking dish. Cover with Mozzarella cheese, then sprinkle the Parmesan cheese over that. Top off with the almonds. Warm in microwave until cheese is melted, 3 to 4 minutes (sometimes less time).
Brown meat slowly. Spoon off excess fat. Add next 6 ingredients. Simmer uncovered 30 minutes to blend; stir. Cook noodles in boiling salted water until tender; drain. Rinse in cold water. Meanwhile, combine cottage cheese with eggs, seasonings and Parmesan cheese in a bowl. Place half noodles in 13 x 9 x 2-inch baking dish. Spread half cottage cheese mixture over. Add half Mozzarella cheese and half meat sauce. Repeat layers. Bake at 375° until cooked through. Garnish with triangles of Mozzarella cheese. Let stand 10 to 15 minutes before cutting in squares. Makes 12 servings.
Blend the cracker crumbs, 1/4 cup sugar and the 1/4 cup of melted butter and line the bottom of an 8-inch or 9-inch ungreased spring-form pan. Blend the sour cream, 1/2 cup of sugar, the eggs and vanilla in a food blender for 1 minute. Add cream cheese. Blend until smooth. Pour the remaining 2 tablespoons of melted butter through the top of the blender. Pour into spring-form pan. Bake in the lower third of a 325° oven for 45 minutes. When baking is finished, remove the cake from the oven and turn the oven to broil. Broil the cheesecake just until the top begins to show attractive spots of brown. Refrigerate for 4 hours or preferably overnight before cutting and serving. Cut in small pieces, this is very rich.
In heavy gauge saucepan, combine marshmallow cream, sugar, can milk, margarine and salt. Bring to full rolling boil over moderate heat. Stir constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add milk chocolate and semi-sweet morsels. Stir fast until all is melted and smooth. Stir in vanilla and walnuts. Pour into foil-lined 8-inch pan. Let cool and slice up into squares.
Add white corn syrup to bourbon or rum. Mix whiskey and corn syrup with vanilla wafer crumbs, nuts and cocoa. Form into small balls and roll in powdered sugar. Keep cool until ready to serve.
Place chicken pieces in flat pan or baking dish. Pour bottle Red Russian dressing over chicken.	Sprinkle package of onion soup over dressing. Next dribble jar	of apricot preserves on top. You cover pan with foil and bake at 325° to 350° for 1 hour or until chicken is tender. Halfway through baking you can take foil off.
Blend Eagle Brand and Cool Whip well, then add the rest of ingredients. Makes 2 graham cracker crusts. Sprinkle small amount of sugar on crusts and warm in oven. Pour pie filling into crusts and chill. Makes 2 pies.
Layer drained asparagus, cheese, salt and pepper. Repeat layer. Top with bread crumbs and sliced margarine. Pour 1/2 cup of milk over top. Bake at 350° for 45 minutes.
Preheat oven to 350. Butter a baking dish. Cook macaroni in boiling water until tender but not soft, 10 to 12 minutes, drain. Melt butter or margarine. Blend in flour and add milk slowly stirring it in as added. Cook stirring until thickened and smooth. Add seasonings, tuna and corn. Stir in one half of the cheese. Turn into casserole and sprinkle the remainder cheese on top. Bake at 350 for about 35 minutes.
Whisk first 3 ingredients in small bowl. Cut desired shapes from melons. Just an hour before serving, gently fold melon into vinaigrette. Refrigerate until needed. Arrange greens on a plate. Place melon on greens and drizzle with additional vinaigrette, if desired. Sprinkle with ribbon shavings of Parmesan cheese.
Line a cookie sheet with foil and cover foil with whole saltines (40). Melt margarine, brown sugar and butter together. Boil 3 minutes, then spread over crackers. Bake in moderate oven (350°) for 5 minutes. Sprinkle chocolate morsels over and let stand 5 minutes or until chocolate is melted. Spread chocolate. Cool in refrigerator and break up or cut into pieces. Store in cool place.
Prepare pastry shells according to package directions. Meanwhile in a 2-quart saucepan, combine pudding and milk. Cook according to package directions. Chill. Fold whipped cream, liqueur and chocolate pieces into cooled pudding. Evenly divide among pastry shells.
Boil 1-inch of water in a 2-quart saucepan. Add beans and carrots. Heat to boil; reduce heat. Cover and simmer, stirring occasionally, until almost tender, about 12 minutes. Drain. Cook onions and mushrooms in a 10-inch skillet over medium heat in 1-inch of water and butter until almost tender, about 5 minutes; reduce heat. Cover and cook 3 minutes. Stir in beans, carrots, garlic, salt and pepper. Cover and cook 5 minutes. Serves 5 to 6.
Arrange chicken in a 9 x 13 x 2-inch baking dish. Mix remaining ingredients well and pour over chicken. Bake at 350° for 1 hour. Cover with foil for at least 20 minutes. Serves 6 to 8.
Combine spices; store in covered shaker bottle. Use 3 tablespoons of mixture for every cup of dry beans or soup.
Dissolve yeast in warm water. Heat the cottage cheese to lukewarm then put in a bowl and combine sugar, onion, soft butter, dill seed, salt, soda, egg and dissolved yeast.
Preheat oven to 300°. Toast corn flake crumbs in 9 x 13 x 2-inch baking pan 8 to 10 minutes. Combine butter and sugar; pour over cereal. Stir until evenly coated. Reserve 3 tablespoons for topping. Press remaining mixture into bottom of baking pan. Refrigerate 30 minutes. In medium saucepan, stir marshmallows and reserved pineapple liquid over low heat until melted. Remove from heat. Beat in cream cheese with electric mixer until smooth. Fold in pineapple and whipped topping. Pour half of cheese mixture over base. Spoon pie filling over top. Gently spread pie filling to make even. Freeze 2 hours; refrigerate remaining cheese mixture. After 2 hours, spread remaining mixture over pie filling. Sprinkle on reserved crumbs. Refrigerate 2 hours. Makes 16 servings.
Layer a 9 x 12-inch dish: unwrap tamales, corn chips, grated cheese, chili, picante sauce, sour cream and hot pepper cheese slices. Bake at 350° for 20 minutes or until bubbly.
Chop chicken into bite size chunks. Heat oil in pan. Mix flour, salt and pepper. Dip chicken in melted butter, then flour mixture. Brown chicken. Mix wet ingredients and vegetables. Add to chicken; simmer 30 minutes. Serve over rice; garnish with green and red pepper slices. Serves 4.
Mix apples and lemon juice. Combine sugar, water, cinnamon, margarine and salt and stir lightly. Pour into 13 x 9-inch baking dish. Cover with foil and bake at 350° for 45 minutes, stirring once halfway through baking time until apples are tender. Serve warm or cold. Makes about 8 servings.
Take the first 3 ingredients and boil until forms a soft ball in cold water when tested. Beat until thick and creamy. Stir in chopped pecans or peanuts or walnuts. A few persons seem to prefer "cashew" nuts (chopped). Pour the beaten fudge into a lightly buttered dish and cut into squares when cool.
Prepare in 2 bowls the cake mix and muffins exactly as directed. Stir together and pour into greased and floured 9 x 13-inch pan. Bake as directed for cake. Serve with honey butter.
Combine all ingredients and spread generously on flour tortillas. Then, roll and put in fridge for about 1 hour. Cut rolls into about 1/2 to 3/4-inch thick sections. Serve with hot sauce or salsa if desired.
Remove sausage from casing. Crumble and saute. Remove fat on paper towel. In 2 tablespoons of olive oil, saute onion and garlic. Chop tomatoes coarsely. Place all ingredients in a saucepan, add sweet basil, fennel seed to taste and 1/2 cup of cooking wine. Simmer 45 minutes. Add clam juice, heat to a boil. Cook rotelli according to directions. Add pasta and clams to mixture. Stir and serve.
Dissolve gelatin in boiling water. Add lemon juice and onion. Cool until almost set. Blend in the sour cream, mayonnaise, cucumber, celery and salt. Pour into mold; chill until set.
Mix cream cheese and grated Cheddar cheese together. Add chopped green onions and garlic. Spread mixture onto ham slices and roll slices up. Chill, then cut into bite size slices. Place toothpicks into slices.
Mix Ricotta, Mozzarella and Parmesan cheeses. Put small amount in center of shells. Fold edges over. Place in baking dish. Cover with salsa and Cheddar cheese. Bake at 350° until hot. Serve with sour cream.
In a saucepan, melt butter over medium heat. Stir in corn syrup and cocoa and bring to a boil. Remove from heat and add vanilla, 2 cups sugar and the powdered milk. (Mixture will be stiff.) Turn out onto a surface lightly dusted with confectioners sugar. Knead in remaining sugar. Knead 3 to 4 minutes until stiff. Divide into 4 pieces and roll each into an 18-inch rope. Cut into 3/4-inch pieces. Wrap and store in refrigerator. Makes 8 dozen.
Preheat oven to 350°. Grease and flour a 10-inch Bundt pan. (I use sugar instead of flour, makes a light crust.)
Place cucumbers, onions and tomatoes in a large bowl. Combine remaining ingredients and pour over vegetables. Cover and refrigerate at least 2 hours. Yield: 8 to 10 servings.
Mix together. When thickens, put in graham cracker pie shell. Refrigerate. Cover with Cool Whip.
Sprinkle yeast over 1/2 cup warm water and let stand 5 minutes. Stir in buttermilk, 1 cup warm water, sugar, oil and salt. Add flour and mix well. Cover and let dough rise until doubled (1 1/2 to 2 hours).
Mix first 7 ingredients together. Fill buns with tuna mixture and replace tops. Wrap each one individually in aluminum foil. Heat in a 350° oven for 15 minutes.
Combine together all dry ingredients except sugar and salt. Cream sugar, shortening and salt. Add egg, molasses and vinegar. Add dry ingredients; mix well. Chill about 3 hours. Roll to 1/8 inch on floured surface. Cut into shapes. Place 1 inch apart on cookie sheet. Bake at 375° for 6 minutes. Cool slightly, then remove from sheet.
Combine broccoli, sunflower seeds, raisins, bacon and onion in bowl. Mix mayonnaise, sugar and vinegar in small bowl. Add to broccoli mixture; mix well. Chill until serving time. Yields 6 servings.
Cream shortening and sugar on medium speed for 5 minutes. Add eggs and vanilla. Cream until well mixed. Add oats; mix on low to blend. Combine dry ingredients. Add dry ingredients and milk alternately. Mix at low speed until well blended. Add raisins and mix well. Drop onto greased baking sheet. Bake at 375° for 12 to 15 minutes. Makes 5 dozen cookies.
In skillet in hot oil, cook pork chops about 10 minutes or until brown. Spoon off fat. Stir in soup, apple juice, celery and thyme.	Reduce heat to low. Cover and simmer 10 minutes, stirring occasionally. Serve over noodles. Makes 6 servings.
Combine sugar, flour and milk. Heat to boiling point. While that is heating, pour 3/4 cup sugar in heavy pot. Heat until it is completely melted. It will smell burnt. Add this to first mixture which has reached boiling point. Cook until soft ball, almost hard. Take off fire and add oleo. When cool, beat with spoon. When color has changed, pour onto buttered pan.
Cream sugar and butter. Add eggs, one at a time. Crush wafers and add to mixture. Add coconut and nuts. Grease and line tube pan with waxed paper. Bake at 275° for 1 hour and 55 minutes. Allow to cool before removing from pan.
Cover the bottom of a 9 x 13 inch pan (sprayed with Pam) with slightly thawed hash browns; sprinkle onions, salt and pepper over potatoes. Pour 1/2 of the butter over the potatoes; heat the soups, cheese and sour cream and pour over potatoes. Mix the remaining butter with corn flakes and sprinkle over top of casserole. Bake 1 hour at 350°.