HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli, drain and set aside. Make a sauce with cheese, butter, milk and salt. Layer broccoli, sauce and crackers in a baking dish. Bake at 350° for 25 minutes.
In 1 1/2-quart bowl or casserole, microwave margarine at High for 1 to 2 minutes, until melted. Add crumbs, sugar and peanut butter; mix well. Chill until firm. Shape into eggs and refrigerate.
Boil potatoes in salted water; mash with butter, milk and Velveeta cheese. (This can be done the night before.) Cook lasagna noodles. While noodles are cooking, fry onions in butter. Set aside. Butter a large casserole dish (9 x 13-inch). Layer four noodles on bottom of pan and spread half of the potato mixture on them. Top with 4 more noodles. Put half the onions on top of noodles and spread the rest of the potato mixture. Place the last 4 noodles on top and cover with onions. Bake at 325° for 45 minutes. Let stand about 10 minutes before serving.
Mix as directed on box. Bake on a well-greased cookie sheet until done (springs back to touch). Cut into 3 x 3-inch squares. Store in airtight container for days or freezes well.
Break off the tough ends of the asparagus by bending the stalks and letting them break; discard the ends. Cut asparagus into 2-inch long pieces. Prepare pasta according to package directions, drain and return to pot to keep warm.
Boil hamburg and drain. Mash hamburg after drained until fine. Return to pot and add remaining ingredients. Simmer 1 to 2 hours.
Sift flour, baking powder, salt and sugar. Set aside. Mix milk and cereal together and let stand a few minutes. Add egg and oil; mix well. Add flour mixture only until moistened. Carefully add berries. Bake at 400° for 18 to 20 minutes. Makes 12.
Preheat oven to 425°. Soak chicken in buttermilk, then roll chicken in mixture of flour and seasonings. Melt margarine in a 9 x 13-inch dish. Place chicken in dish, breast side down and bake for 30 minutes, uncovered. Turn chicken again and pour mixture of buttermilk and mushroom soup over it. Bake 15 minutes more. Serve over rice. Serves 6 to 8.
Preheat oven to 400°. Cream first 4 ingredients. Add onion, ham and cheese. Mix well. Halve rolls lengthwise. Place, cut side up, in pan. Spoon ham mixture on top. Cover with remaining halves. (Can be sealed and frozen at this point, if desired.)
Pop popcorn; set aside. Melt butter and marshmallows, pour over popcorn; add M&Ms and peanuts. Press into Bundt pan. Set in refrigerator for 2 hours. Dip pan into hot water; mixture will come loose. Cutting with an electric knife is helpful.
Melt cheese and margarine. Add vegetables; stir in crackers. Sprinkle some crackers over top. Bake at 375° for 30 minutes or until done.
In large cook pot, brown ground beef and onion. Add garlic, salt and pepper, thyme, parsley, bay leaf, beef broth and cabbage. Cook for 20 minutes. Add carrots and potatoes. Simmer until vegetables are tender. Remove bay leaf. Serve with hard rolls or Italian bread.
In large heavy frying pan, saut the beef in the butter along with the garlic, onions and mushrooms until beef has lost its pinkness and vegetables are tender. Add the all-purpose flour. Mix until blended. Add the beef broth, salt, paprika and cayenne pepper. Stir and cook until thickened. Blend in the sour cream. Keep warm, but do not boil. Turn cooked noodles onto shallow casserole. Top with green onions. Serve immediately. Good served with tossed green salad, crisp bread, butter and buttered mixed vegetables. Easy and tasty.
In a 1-quart saucepan, heat soup and milk until hot, stirring often, and serve over vegetables.
Beat eggs slightly. Add sugar, salt, vanilla and melted margarine. Stir in cocoa, flour and nuts. Pour into greased 8 or 9-inch square pan and bake at 325° for 30 to 40 minutes. Cool and cut in squares. We usually double recipe, put in 13 x 9-inch pan, use 1/2 cup nuts and bake a bit longer.
Dissolve first 2 ingredients in a large bowl. Sift the following 3 dry ingredients and add to yeast mixture. Heat the following 2 ingredients; add to dry ingredients.
Soak gelatin in water for a few minutes. Add both hot and cold tomato soup; stir until dissolved. When slightly cool, add chili sauce and lemon juice. Set aside to cool. After it begins to thicken, add the dill pickles and the celery. Place in mold; set aside to harden for several hours in refrigerator. Serve on lettuce leaves with mayonnaise. Makes 6 to 8 servings.
Bring to a rolling boil the sugar, syrup and water. Slowly add peanuts, keeping a rolling boil until peanuts pop and brown (hard crack stage, 290°). Remove from heat. Add soda and salt. Pour onto a foil lined cookie sheet.
Place all ingredients in a large covered casserole dish and bake for 3 1/2 hours at 350°. Or you can put this in a slow cooker before work and have it ready when you get home. This is great served with vegetables as a meal or makes a great sandwich, cold or hot.
Combine egg yolks, brown sugar, butter, vanilla and lemon juice. Mix until well blended. Stir in flour. Chill dough for 1 hour or until firm. Shape rounded teaspoons of dough into walnut-size balls. Dip each ball into unbeaten egg white and place on ungreased baking sheet.
Combine red and black peppers; rub over chicken breasts. Combine the salad dressing, mustard and Worcestershire sauce. Lightly brush both sides of chicken breasts with some of the dressing mixture. Place chicken in a shallow baking dish or pan. Bake, uncovered, in a 375° oven for 20 to 25 minutes, or until chicken is no longer pink. In a small saucepan, heat only remaining dressing mixture just to boiling. Serve with chicken. Makes 4 servings.
Cook until tender the chicken, potatoes, onion, bell pepper, celery and carrots in chicken broth, water and cream of chicken soup. Add peas and corn. Add seasonings to taste. Add chicken, thicken with flour or cornstarch. Pour into baking pan and top with homemade biscuits. Bake in oven until top is done. This can be done with steak, roast and brown gravy. Makes a good beef pot pie.
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you're ready to decorate. Can refrigerate in airtight container for 1 week. Rewhip before using. Yields 3 cups.
Line 10 x 15-inch pan with the crescent rolls, bake according to package directions. Combine cream cheese, mayonnaise, salt, pepper, dill weed and taco sauce. Spread on baked and cooled crescent rolls.
In a large bowl, combine 1 c. flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120° to 130°). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 c. flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 24 x 9 inch rectangle. Spread Coconut Pecan Filling evenly to within 1/2 inch of edges. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut lengthwise through roll to separate into two long portions. Arrange both halves side by side, so that cut sides are on top. Twist both portions together, keeping cut sides up to show filling. Pinch ends together to form a ring. Place on greased baking sheet. Cover; let rise in warm draft free place until doubled in size, about 1 hour. Bake at 350° for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Vanilla Glaze.
Place potatoes in saucepan. Add water to cover and 1/2 teaspoon salt. Simmer 25 minutes, or until tender; drain and peel. Place in large mixing bowl and mash. Add 2 tablespoons butter and next 4 ingredients, mixing well. Spoon into a lightly greased 12 x 8 x 2-inch baking dish. Brush top with melted butter; sprinkle with paprika. Bake immediately or cover and put in refrigerator. If refrigerated, let stand at room temperature for 30 minutes before baking. Bake at 350°, uncovered, or until hot.
Cook broccoli until tender. Combine eggs, soup, cheese and mayonnaise; fold in broccoli. Pour into casserole dish. Cover with bread crumbs and dot with butter. You may garnish with almonds. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Broil breasts or whole chicken (cut up) 5 minutes on each side. Remove from pan; leave juices. To juices, add 1 cup rice. Dot with butter. Place chicken pieces on top of this. Pour both soups over the top. Cover with foil and bake at 350° for 50 minutes. Remove foil and bake for 10 minutes more. Easy and great for company!
Cook cranberries, sugar and water until berries quit popping. Dissolve jello in hot mixture and let set. Add other ingredients and refrigerate.
Mix flour, soda, cinnamon, vanilla, oil, eggs and sugar. Beat well. Blend in remaining ingredients and bake in greased and floured cake pan. This is a one layer sheet cake. Bake at 350° for 35 to 40 minutes. When cool, glaze with frosting.
Flour and brown steak. Drain off fat. Add remaining ingredients and simmer for 2 hours.
Mix ingredients until well blended. Mixture will be extremely firm dough. Turn onto large floured surface. Sprinkle with flour and roll until extremely thin. Move dough around as rolling to make sure underside of dough is floured well to keep from sticking. Cover thin dough with thin layer of flour. Roll dough, beginning at one edge. Slice dough into 1/2 or 1/4-inch strips. Unroll and coat each noodle evenly with flour. Dry on surface for 1 hour or dry completely and store until needed.
Preheat oven to 350°. Slice each breast in half, lengthwise. Place on waxed paper, pound out, top with waxed paper and roll flat. Four pieces. Combine bread crumbs, herbs, garlic powder and Parmesan cheese in shallow dish. Place melted butter in separate dish. Dip chicken in butter cover one side of chicken with bread crumb mix. In medium frying pan, heat oil on high, add carrots, broccoli and onions. Saute 5 minutes until broccoli is criso tender. Divide veggie mixture into 4 parts. Place mixture on each piece of chichen, sprinkle on only herbs and parmesan cheese. Roll up chicken, secure with toothpicks. Place in baking dish. Bake for 45 minutes, 30 minutes covered and 15 minutes uncovered at 350°.
Mix sugar, shortening, eggs, brown sugar and vanilla. Add baking soda and peanut butter, then the flour. Use small scoop or spoon. Drop on ungreased cookie sheet. With fork, flatten out and make crisscross on top of cookie and bake at 350° for 10 minutes. Makes 10 dozen.
Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occasionally. Spoon vegetable mixture over spaghetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. Makes 4 servings.
Mix soup with milk. Set aside 1/2 of the mixture. Add 3/4 of the Lipton soup to remainder of milk, soup and rice. Mix well. Put rice and soup mixture into bottom of a greased baking dish. Sprinkle the balance of onion soup on top with remaining soup and milk mixture. Bake, covered at 350°, then uncovered for 15 minutes.
Season tomato slices with salt, pepper, and sugar. Dip in butter, then in cracker crumbs.
Combine first 4 ingredients and mix with enough milk to make soft mixture. Bake at 450° until light brown. Cool and crumble bread, then add celery, onions, soup, eggs, salt and pepper and enough broth to make a soupy mixture. Cook in 350° oven until light brown, but not hard. It should be soft when ready to eat, but not runny.
Heat oven to 350°. Grease and flour loaf pan. Beat ingredients in large mixer bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Pour into pan. Bake 55 to 60 minutes. Cool 10 minutes; remove from pan. Cool completely before slicing.
Mix peanut butter, vanilla, butter and sugar. Roll in balls. Stick toothpick in each; chill. Melt chocolate chips over boiling water. Add wax. Dip each ball in mixture. Place on wax paper; let cool and remove picks.
Heat milk, Crisco and sugar; let cool completely. Add yeast and flour to milk mixture. Let this rise for 2 hours.
Drain Number 2 can fruit cocktail. Fold into mixture. Put in 6 x 10 or 9 x 9 Pyrex pan, ungreased. Mix 1/2 cup brown sugar and 1/2 cup chopped nuts. Sprinkle on top. Bake 1 hour at 325°.
Brown and drain ground beef. Add beans and sugar. Cook on low fire for 5 minutes. Kids love them.
Boil corn, sugar, vinegar, mustard, turmeric and celery seed for 20 minutes. Grind onions and peppers and add 5 minutes before taking from stove. When boiling hard, thicken with 2 teaspoons flour and water. Can and seal.
Mix all together in casserole. Cover. Bake at 325° for 1 1/2 to 2 hours. Very colorful dish.
Peel and section orange, reserving peeling. Cut orange peel and sections into small pieces. Combine fruits. Mix spices with sugar. Add to fruits. Let stand for at least 24 hours. Will keep for several weeks in the refrigerator. Yields 1 1/2 pints.
Put juice of orange and rind in a cup and fill with milk. Add a little salt and butter (size of a walnut). Bake in hot oven for 30 minutes.
Combine all ingredients except 1/2 cheese and 1/2 onions. Pour in shallow 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes more.
Combine hot rice and cheese spread in a large bowl. Add chicken, cooked vegetables and undiluted soup. Mix well and pour into buttered 2-quart casserole. Top with bread crumbs. Bake, covered, in preheated 350° oven for 30 minutes. Remove cover and bake until bread crumbs are brown.
Line pie shell with berries. Combine sugar, cornstarch and water over low heat until mixture thickens. Add food coloring. Pour over berries.
Place butter in 2-quart baking dish (12 x 7-inch). Microwave on Roast 1 minute or until melted. Combine flour, salt, pepper and mustard in plate. Coat meat in seasoned flour. Arrange in melted butter. Cover with glass lid or plastic wrap. Microwave on High for 5 minutes or until no longer pink. Turn meat over, place onion rings on top. Combine ketchup and brown sugar. Cover and microwave for 20 minutes on Simmer. Then rearrange meat, cover and continue cooking on Simmer for 20 to 25 minutes or until fork tender. Let stand for 5 minutes before serving.
Brown chopped bacon, chopped celery and chopped onion. Add hamburger and brown. Add tomato soup, dash of salt, pepper and chili powder. Simmer for 20 minutes. Top or fill hamburger buns.
Cook sugar, water and vinegar until it forms a thread or a ball in a glass of cold water. Add mixture to beaten stiff egg white (add slowly so you don't cook the egg whites). Beat real well by hand or electric mixer. When the mixture starts to get stiff add vanilla. Drop by heaping teaspoonfuls on waxed paper, Saran Wrap or large plate greased with oleo.
Combine sour cream, lemon juice, sugar, salt, pineapple, diced bananas and food coloring. Lightly fold in nuts and cherries. Spoon into paper cups which have been placed in muffin tins. Freeze.
Randomly place sliced jalapenos in the bottom of a 9 x 13 pan. Sprinkle Colby/Jack cheese over jalapenos. In a small bowl, beat eggs. Add flour and evaporated milk. Stir together. Mix will be lumpy. Pour over cheese and bake at 350° for about 40 minutes. Let cool a few minutes and then cut into squares.
Bring to a boil the first 4 ingredients. Mix the sugar and flour together in a large mixing bowl. Pour boiling mixture over the flour mixture. Mix in the buttermilk, soda, salt, eggs and vanilla. Put into a greased 13 x 9-inch sheet cake pan. Bake 20 minutes at 400°. Watch carefully. Make icing 5 minutes before cake is done.
Bake cake as directed on box to make a 2 layer cake. When cool, crumble one layer in bottom of punch bowl. Spread one box of instant vanilla pudding to top of crumbled cake. Add crushed pineapple (one can); add one can frozen strawberries. Slice 2 bananas. Top with one container of Cool Whip. Repeat all steps again. After final Cool Whip is put on, sprinkle chopped pecans. Let sit in refrigerator overnight. Spoon into bowls or plates and enjoy.
Spread slices of bread with margarine. Sprinkle with garlic salt (if used) and pepper. Stack bread and slice into sticks about 1/2-inch thick; spread in a baking pan. Bake at 300° (slow oven) about 25 minutes until crisp and lightly browned.
Layer 1: Mix flour with butter. Add 1/4 cup pecans and spread in bottom of pan. Bake for 20 to 30 minutes at 300° until light brown. Use 8 x 8-inch pan. Cool.
Place spareribs in shallow pan. Cover spareribs with all the ingredients. Bake at 375° for an hour. Turn oven down to 275° and continue baking for approximately 2 hours or until done. Guarantee everyone will enjoy them.
Begin vegetables cooking in small Dutch oven. Add just enough water to keep from sticking to bottom. Let cook all the time while you are peeling tomatoes. Use the quart of water in bottom of large pot and add peeled tomatoes. Let cook until they begin to fall apart. Add other vegetables and water they were cooked in. Add other ingredients, salt, vinegar and sugar. Let come to simmer for 20 to 30 minutes. Put that mixture in jar. Seal. Pressure at 10 pounds for 5 minutes. Add meat and potatoes in winter when you eat it.
Toss chicken pieces, crabmeat, grapes, walnuts and celery together. Combine mayonnaise, lemon juice and curry powder and pour over chicken mixture. Toss again. Chill. Serves 6 to 8.
Cut broccoli into 1/2-inch slices, paring main stems and removing leaves. In a medium saucepan, combine fresh broccoli and 1 cup water (1/2 cup for frozen) and steam uncovered for 15 minutes. In a large soup pot, melt 4 tablespoons butter. Add onion and celery and cook until soft (about 6 minutes). Add flour and stir until thoroughly mixed. Slowly add chicken broth until mixture slightly thickens. Add broccoli and simmer 5 minutes. In small batches, puree soup in blender. Add cream, salt, pepper and tarragon. If desired, stir in 1 cup chopped ham and simmer. Serve with grated Cheddar cheese, sprinkled on top.
Place doves, breast up, on 6 pieces of aluminum foil, 12-inches square. Place 1/2 strip thick bacon over breast of each dove. Place vegetables around doves on foil; salt and pepper to taste. Sprinkle Worcestershire sauce over doves. Fold foil to seal. Bake in 325° oven for 90 minutes. When done, place foil containers on dinner plate and unfold.
Preheat oven to 400°. Brush jelly roll pan lightly with butter. Slice potatoes 1/2-inch thick, discarding ends and arrange on prepared pan. Brush with butter and sprinkle with salt and pepper. Bake 15 minutes. Turn potatoes; brush with remaining butter and sprinkle with salt and pepper. Bake 10 minutes more or until tender and golden. Transfer potatoes to serving platter and keep warm. To serve, spread 1/2 teaspoon sour cream on each slice.
Drain peaches; add sherry, partially thawed orange juice and sugar. Stir until dissolved. Freeze in tray. After freezing, it can be put in a plastic container; keeps well. One quarter cup of Triple Sec or Cointreau can be added.
Turn oven to 375°. In small bowl, melt butter. Add both sugars, while butter is still hot. Next, mix flour, soda and salt in a large bowl. Beat egg and add to butter mixture along with vanilla. Now, add butter mixture to flour mixture. Stir again, then add chocolate chips and nuts if you want. Put in refrigerator to cool for an hour. Put on ungreased cookie sheet and bake for 10 minutes.
Mix gelatin and water. Set aside. Bring pineapple and sugar to a boil. Mix gelatin into pineapple and sugar. Let stand and cool to room temp. Mix cream cheese and marshmallow cream together. Add pineapple mix. Let stand in refrigerator 1 1/2 hr. Prepare Dream Whip according to directions. Fold into pineapple mixture and set in 9x13 pan. Garnish with pineapple slices and cherries.
Brown ground beef; add onion and cook until onion is tender. Drain; add remaining ingredients except tortillas and heat until cheese is melted. Fill tortilla shells; roll up and warm in microwave. Serve with shredded lettuce, chopped tomatoes, sour cream and salsa or picante sauce.
Mix all ingredients together and put in a pastry crust. Put crust on top. Bake at 400° for 30 to 40 minutes, or until crust is the same as any pie crust.
Put first 5 ingredients in saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Cook until a soft ball is formed when dropped in cup of cold water. Remove from heat and cool until lukewarm. Beat until mixture loses its gloss. Stir in nuts and vanilla. Pour in buttered 8-inch pan. Cut into squares when firm but still warm.
Toss shrimp in the next 5 ingredients and coat with a little olive oil until moist. Let marinate for a couple of hours or overnight. When you are ready to cook the shrimp, add the salt, lemon juice and chopped scallions. In a very hot skillet coated with oil, quickly saute the shrimp until firm. Serve hot on a bed of greens as an appetizer, or deglaze the pan with some dry white wine and some butter to make a sauce and serve on pasta or rice.
Mix all ingredients well. Place in refrigerator until thickened. Add a scoop of vanilla ice cream.
Combine spices; mix well. Coat chops with spice mixture. Grill over medium-high heat 7 to 8 minutes each side, turning once.
Mix together and put into pie dish. Bake for 30 minutes at 300°. Cool. Slice bananas on top, then cover with Cool Whip.
Mix oats and water. Sift dry ingredients; set aside. Cream shortening; add sugar and one egg at a time. Beat well. Add vanilla, then add alternately the dry ingredients and oat mixture. Pour into a greased 8 x 11 x 2-inch pan. Bake at 350° for 40 minutes.
Mix all ingredients together. Spread into a greased 9 x 9 x 2-inch pan. Bake at 350° until golden brown, approximately 40 minutes. Cut 1-inch squares and serve.
Saute onion and green pepper (cut into strips) in margarine for 3 to 4 minutes. Add beef and brown, breaking it up as it cooks. Add salt, pepper and sugar. Stir in tomatoes, sauce and water. Heat mixture to boiling. Reduce heat and simmer 30 minutes. Layer sauce, noodles and sauce alternately, ending with sauce layer. Top with cheese. Cover tightly with foil. Bake at 350° for 45 minutes. Uncover and cook 5 minutes longer. Let stand 10 minutes before serving. Serves 6 to 8.
Preheat oven to 350°. Brown hamburger. Drain fat. Mix together hamburger, refried beans, enchilada sauce, olives, mushrooms and tomatoes. Spoon some of the mixture into each tortilla, making it the size you want; fold each one and put in a pan. Mix the soup in a separate bowl with a little water or milk, about 1 1/2 cups. Pour over enchiladas. Cover with cheese. Bake for 20 to 30 minutes. Garnish with sour cream.
In a large bowl beat eggs until light and foamy. Add sugar and salt, beating until thick and lemon colored. Stir in rum and cream. Chill 3 hours. Makes 12 servings.
To make crumbs, mix flour, butter and sugar. Cut with two knives until blended. Add nuts. Take out 1 cup of crumbs and set aside. Then mix crumbs with balance of ingredients. Do not beat until smooth. Leave batter lumpy. Pour into a loaf pan and sprinkle a cup of crumbs on top. Bake at 350°.
Beat eggs. Mix with sugar and oleo. Boil syrup a few minutes; cool a little, then pour over sugar, eggs and butter mixture. Add vanilla flavoring. Pour in crust. Bake at 300° until done.
Mix meat and vegetables in 5-quart casserole. Sprinkle with tapioca and seasoning. Add wine and 3/4 cup water. Stir well. Cover tightly and bake in 250° oven for 5 hours.
Preheat oven to 350°. Grease and flour two 8 or 9-inch round layer cake pans.
Heat oven to 350°. Melt chocolate in saucepan over low heat. Remove from heat and stir in sweetened condensed milk, coconut and walnuts.
Sift together the dry ingredients. Add the margarine to the dry ingredients with a pastry blender. Add the eggs and the milk. Roll out 3/4 of the dough into a circle. Save the other part for the top.
Mix all ingredients together. Add salt and pepper, a dash of each. Bake at 300° for 45 minutes.