HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli; place in casserole or pan. Cover with cooked chicken. Mix mushroom soup, Miracle Whip, lemon juice and curry powder; spread over chicken. Cover with shredded cheese. Melt oleo; stir in bread crumbs until covered. Sprinkle over cheese. Bake for 35 minutes at 350°.
Prepare potatoes by sprinkling with the spices. Next, spray the potatoes with Pam. Take the egg whites and pour over the seasoned, sprayed potatoes and toss lightly; drain and then place the potatoes on a cookie sheet sprayed with Pam. With the oven set on 325°, bake until done.
Peel, quarter and core tomatoes. Chop onions and sweet pepper into 1/2-inch pieces. Dice hot peppers. Place all ingredients in a saucepan. Cook over low heat until done. Pour into pint jars and seal.
Mix sugar, flour, salt and egg yolks. Pour on scalded milk gradually, stirring constantly. Cook over medium heat in heavy pan, stirring constantly, until mixture thickens and boils. Cook for 5 minutes. Cool and add lemon juice and banana. Chill thoroughly. Spoon into pie shell and cover with meringue. Bake until lightly browned in 450° oven for about 3 to 4 minutes.
Blend sugar, spices and salt together. Add eggs, pumpkin and evaporated milk. Mix well. Pour into unbaked pie shell. Bake in hot oven (425°) for 15 minutes; reduce to moderate heat (350°) and continue baking about 40 minutes or until knife inserted in pie mixture comes out clean. Cool. Serve with cheese, if desired. Makes 1 (9-inch) single crust pie.
Grease and flour tube pan. Cream butter and sugar. Mix soda and milk and allow to stand until doubled. Add eggs to butter and sugar. Cream thoroughly. Add milk and soda. Add flour and pinch of salt. Beat until well mixed. Add dates, nuts and coconut. Bake 1 1/2 hours at 300°.
Cream shortening and sugar; add eggs and beat. Dissolve soda in milk. Add flour and milk alternately. Blend in jam. Bake in greased 9 x 12-inch pan at 325° for 40 minutes.
Mold cream cheese into small, plastic margarine tub. Loosen edges; place in pretty serving dish. Blend preserves, dry mustard, horseradish and pepper flakes and pour over cream cheese. Sprinkle peanuts over apricot mixture. Serve with whole wheat crackers.
Preheat oven to 400°. Place all of the ingredients, except the bacon, in a bowl. Stir until well mixed. Pour the beans into a baking pan and lay the bacon on top. Bake, uncovered, for 30 to 40 minutes. Serves 8 to 10.
Sift together 2 cups flour plus next 3 ingredients. Stir in oats. Beat butter and sugar until creamy. Add lemon peel. Beat in egg, egg yolks, cottage cheese and last 1/2 cup of flour. Stir in raisins, candied fruit and nuts. Dough will be stiff and biscuit like. Divide dough in half. Turn out on lightly floured board. With palms of hands, press each half into oval shape 1/2-inch thick. Fold in 1/2 lengthwise. Lift to lightly greased cookie sheets. Bake at 350° for 35 to 40 minutes. Cool on rack. Decorate with frosting and candied cherries.
Combine corn meal, baking powder, sugar, flour and salt in a mixing bowl. Combine eggs, milk, corn kernels and butter. Add this mixture to the dry ingredients and stir until mixed. Pour into a buttered casserole. Bake at 375° for about 40 minutes. Serve hot.
Grease 8 x 8 x 2-inch baking pan. Place marshmallows, peanut butter and butter in medium saucepan. Stirring constantly over low heat, cook 10 to 15 minutes until melted and blended. Remove from heat. Quickly stir in cereal and raisins. Spread warm mixture in baking pan. Chill until set. Cut into bars. Makes 2 dozen.
Mix sugar, mustard and flour. Add vinegar, bouillon and eggs. Cook in double boiler until thick. Take off heat, strain and add sherry and mix well.
Wash potatoes, leaving skins on. Cut into bite size pieces. Place in a 9 x 13-inch pan. Sprinkle soup mix over. Dot with margarine pats (every 1 to 2-inches). Cover with foil. Bake at 350° about 1 hour. Serves 8 to 10.
Drain pineapple, reserve liquid. In saucepan	combine 1/3 cup of reserved pineapple juice, water and green pepper. Cover, simmer 5 minutes. Add pineapple.	Combine cornstarch, sweetener, vinegar, soy, bouillon and	boiling water. Add to mixture in saucepan. Cook, stirring mixture constantly until thick and bubbly. Add water	chestnuts, pimiento, mushrooms and tuna (broken into small pieces). Simmer 2 to	3 minutes until heated through. Serve on	low-calorie bread, toasted. Yield: 4 servings.
In a large pan or crock-pot, melt slowly cranberry sauce, beating with fork. Slowly add 6 cups water. Make syrup of 2 cups water, sugar and cloves. Add to cranberry mixture. Simmer 20 to 30 minutes. Add orange juice and lemon juice. Stir. Serve hot.
Mix the Jell-O and water; dissolve. Cream the cream cheese. Add pineapple with juice. Add remaining ingredients and mix with Jell-O. Chill until congealed.
Brown onion in oil. Add 1/4 cup water and lamb meat. Cook over low heat. Brown on both sides. Add tomato paste and remaining water. Bring to a boil, then simmer 30 minutes. Add string beans and cook until beans are tender.
Empty pineapple into 9 x 13-inch baking pan. Add pie filling on top. Sprinkle dry cake mix over the pie filling. Dot with oleo. Bake for 55 minutes at 350° for metal pan or at 325° for glass pan.
In a large skillet, heat oil over medium-high heat. Add onions, zucchini and squash and saute until tender. Add tomatoes, tomato paste and seasonings. Cook, stirring until tomato paste is dissolved. Reduce heat to low and continue to cook, stirring occasionally until vegetables are thoroughly cooked, about 15 to 20 minutes. Serve over cooked linguine.
Cut bread into cubes. Put in a 9 x 13-inch pan. Mix the first 2 ingredients; mix with bread. Beat eggs, milk, salt and pepper. Pour over top of bread cubes. Cover and put in icebox for 6 hours or overnight (best). Bake without cover.
Mix baking mix, 1 tablespoon brown sugar and milk. Set aside. In a 10-inch skillet, combine remaining brown sugar, peaches, cornstarch, butter, ginger and salt. Cook over low heat, stirring constantly, until thick and bubbly. Drop batter mixture by tablespoonfuls into hot peach mixture. Cook, uncovered, over low heat 10 minutes; cover and cook an additional 10 to 15 minutes until dumplings are fluffy. To serve, spoon syrup over dumplings and top with whipped cream. Serves six to eight.
Beat cream cheese, sugar and flour in large mixing bowl until creamy. Beat in remaining ingredients until smooth. Pour over crust. Bake until knife inserted in center comes out clean at 350° about 55 minutes. Immediately spread with sour cream topping. Refrigerate at least 4 hours.
Put first 3 ingredients in saucepan. Cook until dissolved and add dates, then bring to a boil. Cook to soft ball stage. Remove from flame. Add other ingredients. Beat until cool. Roll in wet soft cloth until firm. Slice. Nothing better.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Line foil lined 14-inch pizza pan with slices, overlapping edges slightly. Bake at 375° for 12 minutes or until golden brown. Cool. Invert onto serving plate; carefully remove foil. Invert to right side. Combine cream cheese, sugar and vanilla, mixing until well blended. Spread over crust. Arrange fruit over cream cheese layer. Glaze with combined marmalade and water; chill. Cut into wedges.
Cook noodles according to package. Drain well. Add remaining ingredients and mix well. Pour into well-greased 9 x 13-inch pan. Bake 1 1/2 hours at 350° or until golden brown. To serve, cut into squares.
Mix all ingredients and pour into well greased casserole dish. Bake at 400° for 20 minutes.
Mix Jell-O and water until dissolved. Blend cheese and mayonnaise together. Add remaining ingredients, whipped cream too. Stir in Jell-O. Pour into Jell-O ring or bowl and chill several hours.
Make roux with oil and flour. Add onions and celery. Cook until onions are wilted. Add water and garlic. Cook in heavy pot, uncovered, over medium heat for 1 hour. Season with peppers. Add shrimp, parsley and fish to mixture. Cook another 15 minutes. Add oysters and let come to boil.
Sift together the flour and salt. Mix the salad oil and the water. Add the oil and water to the flour and blend with a fork. This is enough for 2 pie crusts.
Brown onion and pepper in bacon grease. Combine other ingredients. Crumble bacon and mix in well. Bake at 350° for 20 to 30 minutes.
Slice onions and saute in butter. Mix eggs and sour cream; add to onions. Add Tabasco sauce, salt and white pepper. Place in uncooked deep dish pie crust. Put grated Parmesan cheese on top. Bake 20 minutes at 450°; lower heat to 325° and bake 20 minutes.
Heat the oven to 425°. Lightly grease the cookie sheet. Mix tuna, olives, celery, green pepper, onion and 1/4 cup of the soup. Mix baking mix and 1/2 cup cold water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle 14 x 11 inches; place on cookie sheet. Spoon the tuna mixture lengthwise down the center of the rectangle; sprinkle with 1 cup of the cheese. Make cuts 2 1/2 inches long at 1-inch intervals on the sides of the rectangle. Fold the strips over the filling. Mix egg with 1 tablespoon of water; brush over the dough. Bake until light brown, 15 to 20 minutes. Mix the remaining soup and 1/2 cup cheese and the milk over medium heat, stirring occasionally until hot. Serve over slices of twist. Serves 6.
Preheat oven to 350°. Mix eggs, oil and sugar. Sift flour, salt, soda and cinnamon together. Add to egg mixture. Add vanilla, apples and pecans. Pour into greased tube or Bundt pan. Bake for 1 hour.
Dissolve Jell-O in boiling water. Stir in cold water and add cherry pie filling. Chill. If desired, you can add 1 cup cream (whipped) when Jell-O is partially set.
Combine ingredients. Cut French bread in half lengthwise. Spread meat mixture evenly over top surface of bread. Wrap heavy-duty Reynolds aluminum wrap around crust side of each 1/2 loaf, leaving top uncovered. Place on cookie sheet. Bake at 350° for 30 minutes. Garnish	with strips of cheese and bake 5 minutes longer.
Cream butter and sugar. Add eggs and other ingredients. Pour mixture into 7 cups unsifted flour and work into a stiff dough. Roll thin and cut with a round cookie cutter. Bake in hot oven at 400° about 8 minutes.
Fill an 8 x 8-inch pan with sliced peaches. Mix together flour, sugar and baking powder. Add egg and work mixture with fingers. Spread on top of peaches. Melt margarine and drizzle over. Bake at 350° about 1 hour.
In large bowl, combine condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipping cream.
Beat all ingredients together for 4 minutes. Pour into a greased and floured Bundt pan or tube pan. Bake at 350° for 45 to 55 minutes. Let stand for 15 minutes before removing from pan. Cool completely before icing. (You can just sprinkle with confectioners sugar.)
Heat oven to 300°. Bake Italian sausage on jelly-roll pan 15 to 20 minutes; drain on paper towels. Cool and cut into 1/4 inch thick slices. Cook chopped onion and diced bacon in saucepan over medium heat, about 3 to 4 minutes. Stir in minced garlic and cook 1 minute. Add chicken broth, water and potatoes. Bring to a boil; reduce heat to medium and simmer 10 minutes or until potatoes are tender. Stir in fresh kale, whipping cream and sausage. Cook 5 minutes. Makes 6 servings.
Scald milk (do not boil), then let cool until it is very warm, but not hot. Stir in milk powder. Gently stir in yogurt. Place in a very warm area, covered with a loose lid, and allow to rest for 3 to 5 hours undisturbed. Yogurt mixture will thicken. Store well covered in refrigerator.
Saute steak in margarine 5 minutes. Add salt, pepper and onion to meat. Cook 5 minutes. Add celery and water. Boil 5 minutes. Add mushrooms, water chestnuts and sprouts. Mix together cornstarch, soy sauce and molasses. Add to rest. Cook low until ready to eat. Serve over noodles or rice.
Combine 1 cup potatoes, chicken stock, onion and salt in a large saucepan; bring to a boil. Reduce the heat, cover and simmer around 10 to 15 minutes or until potatoes are tender. Add sage, paprika and pepper to the saucepan. With a fork, mash the potatoes in a saucepan. Add remaining potatoes, carrots, green beans, celery and milk to the mashed potatoes in saucepan. Bring to a boil, then immediately reduce the heat. Simmer for about 15 minutes or until vegetables are tender. Add tuna fish to the saucepan. Simmer for 5 minutes until well heated. Serves 4 to 6.
In a large bowl, combine milk, sugar, egg substitute, vanilla, cinnamon and salt. Stir in bread cubes and pour into a 1 1/2-quart baking dish that has been sprayed with a no-stick cooking spray. Place baking dish into a pan of water 1-inch deep. Bake at 350° for 1 hour or until knife comes out clean. Serves 4. Less than 1/2 gram fat per serving.
Combine meat, crumbs, onion, eggs, parsley and salt; mix lightly. Shape into 1-inch meatballs. Brown in margarine; drain. Place in 2-quart casserole.
Mix thoroughly the powdered sugar, peanut butter and butter. Roll in small balls and chill overnight. Melt almond bark and dip candy balls in mixture. Yields about 60.
In skillet, cook onion and 2 tablespoons butter until onion is transparent. Blend in flour, sugar, salt and pepper. Add milk all at once and cook until mixture is thick and bubbly. Remove from heat and add sour cream and then add beans. Spread 1/3 of bean mixture in greased casserole and sprinkle with half the cheese. Repeat layers, ending with beans.
Drain and chop artichoke hearts. Chop pimentos. Mix all ingredients together. Heat until cheese melts. Serve with chips.
Cut corn from cob, scraping cobs well to remove all milk. Place in a 2-quart casserole dish with 3/4 cup water. Microwave 8 minutes. Add sweet milk and cornstarch after blending well together. Then add salt, pepper and oil. Microwave another 10 minutes. Yield: About 6 servings.
Mix egg yolks, milk, cocoa and flour. Cook in a double boiler until thick and smooth. Add Equal. Mix. Pour into pie shell.
Grease 9 x 13-inch pan. Layer the bread crumbs for bottom layer and end with cheese. Mix in large bowl, eggs, milk and spices; pour over layer of bread. Put in refrigerator overnight. Bake at 325° for 50 to 60 minutes, uncovered.
Combine pretzels, oleo and 3 tablespoons sugar. Press in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Combine cream cheese, 1 cup sugar and Cool Whip. Spread over crust. Dissolve jello with water and add strawberries. Chill jello just until thickened, then spoon over other ingredients.
Place mixture of potatoes, onions, chicken soup, sour cream and margarine in large, flat baking dish. Bake at 350° for 1 hour. Add cheese; bake until melted. Serves 12.
Mix hamburger with however much salt and pepper you like. Add can of Spanish rice and mix together thoroughly. Put into a loaf pan that has been sprayed with Pam. Bake at 350° for 1 1/2 to 2 hours. You have to keep draining grease. Pour your own special thick hot sauce over it before serving.
Beat egg whites stiff and stir in the sugar, vinegar and vanilla. Pour into buttered and floured pie plate. Bake in 325° oven for 40 minutes. Open door and let the pie cool in the oven (it will	fall).	When cool, cover with whipped cream and grated unsweetened chocolate. Let cool	in the refrigerator for 2 hours.
Cream cheese until soft and smooth. Blend in sugar. Add melted chocolate; mix well. Add vanilla, salt, nuts and mix. Press into well-greased shallow pan and chill until firm (about 15 minutes) or form into small balls and chill.
Combine butter or margarine, sugar, eggs and vanilla in a large mixer bowl. Beat on high speed for 3 minutes. In a separate bowl, combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to creamed mixture. Blend just until combined. Pour into two greased and floured 9-inch layer pans or a 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely and frost.
Mix 3 dry ingredients and add boiling water slowly. Cool. Put quart of halved or sliced strawberries in pie shell (I prefer graham cracker crust) and pour mixture over. Chill and top with whipped cream.
Combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until moistened. Stir in corn and hot dogs. Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15 to 18 minutes or until golden brown. Serve immediately or refrigerate.
Cream butter until soft. Add grated cheese. Sift flour with dry ingredients and add to butter and cheese mixture. Beat eggs until light. Add water. Add to flour mixture to make stiff dough. Chill. Roll 1/4-inch in thickness. Cut in strips 4-inches long and 1/4-inch in width. Bake at 350° until golden brown. Makes 6 dozen.
Drain all beans and add to large bowl. Add the red onions and green pepper. In a small bowl, add the salad oil, wine vinegar, Worcestershire sauce, sugar, salt and pepper. Mix until the sugar is dissolved, then add to the beans, stirring to coat the beans thoroughly. Refrigerate overnight.
Combine ingredients in large bowl. Marinate at room temperature 30 minutes. Cook pasta. Add tomatoes. Toss and serve with grated Parmesan cheese. Serves 2 as a main dish or 4 as a side dish.
Combine cookie crumbs with melted butter. Press into 9-inch greased pie pan. Chill. Slice two bananas evenly over crust. Pour instant pudding over milk; beat one minute. Stir in vanilla and fold in whipped cream. Heap filling into pie shell covering bananas; chill until firm. To serve, slice remaining banana over top of pie and sprinkle with chopped nuts. If you do not wish to use nuts, sprinkle a few chocolate crumbs over top of pie. Serves 8.
Mix together the milk, sugar and salt, crumble into mixture the cakes of yeast. Stir until dissolved. Stir in eggs and shortening. Mix in first with spoon, then with hand 7 cups flour. Add flour in 2 additions, using amount necessary to make it easy to handle. When the dough begins to leave the sides of the bowl, turn it onto floured board and knead. Fold dough over toward you, press down away from you with heel of hand. Repeat until it's smooth and doesn't stick to board. Place in greased bowl. Cover with damp cloth and let rise 1 1/2 to 2 hours. Punch down, pull edges into center and let rise again until double in bulk, 30 to 45 minutes.
Mix water and yeast. Add sugar, salt, shortening and egg. Add flour; let rise until double and stir down. Make into rolls. Let rise until double. Bake at 375° for 10 to 12 minutes. Serves 2 dozen rolls.
Drain liquid from clams saving it for later. Add the clams to softened cream cheese. Add enough of the liquid to make a "dippable" consistency. Add chiles to taste. Good with corn chips.
Wash herrings thoroughly and soak in cold water for 12 hours, changing water twice. Remove the head, tail and entrails; save the milt. Remove the skin and bones. Rinse the fillets well and drain. Cut each fillet into 4 to 5 pieces. Put the milt through a sieve; combine with oil. Boil vinegar, water, peppercorns and bay leaves for 10 minutes; cool. Blend with milt mixture; place in jar. Cover tightly and let stand for 1 day. Arrange attractively, garnish with chopped parsley or chives.
In a double boiler, melt caramels and water. Dip half of each pretzel into the hot caramel. Place on a greased sheet of foil to cool. In a saucepan, melt chocolate and shortening over low heat. Dip caramel coated end of pretzels into the chocolate; sprinkle with nuts. Return to foil.
Mix and bring the first 3 ingredients to a boil. Mix the rest of ingredients. Then add the 2 mixtures together. Bake at 350° for 30 to 35 minutes.
Put the potato strips in a 2-quart greased baking dish and pour milk over them. Dot with butter and sprinkle with salt and pepper. Cover and bake until the potatoes are tender. Cover with slices of cheese. Sprinkle parsley over cheese and let sit until cheese melts.
Dissolve gelatin in hot water in mixer bowl. Add cream cheese. Beat at medium speed until blended. Stir in remaining ingredients by hand. Pour into mold. Chill until firm.
Mix all ingredients thoroughly. Form into 2 large rolls. Sprinkle with powdered sugar. Wrap in wax paper. Chill.
Mix pudding and milk until it starts to thicken. Cream butter, cream cheese and sugar and add to pudding mixture. Add Cool Whip to mixture. Layer pudding mixture, then crumbled Oreos in large glass bowl (glass looks better). Alternate layers until gone. Put Oreos, crumbled, on top.
Mix and put all ingredients in casserole dish. Bake at 350° for 45 minutes.
Sift together flour, salt, cinnamon, sugar and soda. Make hole in middle and add bananas, pecans, vanilla, pineapple, oil and eggs. Mix well but do not beat. Bake in tube pan or Bundt pan at 325° for 1 hour and 20 minutes.
Cook sausage and onions until sausage is brown and onions tender. Put in pot and add salt, pepper and potatoes. Bring to a boil and cook until potatoes are done. Add corn and milk. Heat through. Serves 6.
Preheat oven to 500°. Spray small cup muffin tin with nonstick vegetable coating. Mix dry ingredients, including onion, with a fork. Make a well in center and pour in the boiling water. Stir briskly. Stir in beaten egg, margarine and Tabasco. Spoon 2 tablespoons batter into each muffin cup. Bake 15 or 20 minutes or until golden brown on top. Makes a dozen small muffins.
Combine all ingredients in 3 quart casserole. Cover in cracker crumbs and bake at 350 degrees for 45 minutes.
Boil zucchini and sugar for 15 minutes. Add lemon juice and crushed pineapple with juice. Boil 10 minutes. Stir in dry gelatin and mix well. Pour into sterile jars and seal. Keep in refrigerator or freeze.
Mix flour, garlic powder, and pepper in slow cooker. Trim beef and cut into 1 inch strips. Add to flour mixture. Toss to coat well. Add mushroom soup, water and soup mix. Mix well. Cook on low for 6-7 hours or high for 3-3 1/2 hours. Stir in mushrooms and sour cream. Cook on high for 15-20 minutes, or until heated. Serve over rice or noodles.
Cream margarine and sugars together. Add soda, cream of tartar and vanilla. Add oil and eggs. Mix well. Add flour last. Bake at 300° to 350° for 10 to 15 minutes on cookie sheets. Press down on cookies with a wet fork before baking.
Crumble sausage in a skillet; cook over medium heat until brown, stirring occasionally. Drain well. Line a pizza pan or other pan with crescent rolls. Top with sausage and cheese. Combine eggs, milk and seasonings. Beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set. Yields 6 to 8 servings.
Add broccoli, rice, soup and cheese. Mix well. Bake at 350° for 25 minutes, or until slightly brown on top.
Bring to boil (3 minutes). Put in jar and seal. When preparing to cook, wash off in cold water. Cover in buttermilk approximately 2 hours. Pour off and roll in corn meal. Fry.
Heat Wesson oil in frypan. Crumble ground beef into frypan and brown, stirring frequently. Add cabbage, carrots, onion, green pepper, celery, salt and hot water. Mix well. Cover and bake at 350° for 30 minutes, stirring frequently. Pour mixture into 4-quart casserole. Add soup and 1/2 soup can of water.
Mix first 3 ingredients, then fold in Cool Whip. Pour into crust and chill.
Place in casserole dish as listed. Salt and pepper to taste as you add layers. Cook, uncovered, at 300° for 2 hours.
Dice vegetables and mix together. Season with tarragon. Lay each steak on a square of heavy aluminum foil. Place a heaping spoonful of vegetables on top of each steak. Seal foil around steak and vegetables. Cook over hot coals for approximately 1 hour.
Melt oleo in pan. Add sugar, milk and flour. Mix well. Pour into oblong cake pan. Put pie filling on top and bake in a 350° oven until bubbly.
Mix ingredients together. Drop by spoonfuls onto cookie sheets. Bake at 350° for 8 to 10 minutes. Makes 9 to 10 dozen cookies.
Mix cream cheese and peanut butter on medium speed until light. Gradually add powdered sugar. After mixture becomes light, add Cool Whip, a little at a time. (Cool Whip should be thawed.) Spoon into crust. Freeze for 8 hours.
In bowl, blend all ingredients. Cover; chill until ready to serve. Serve with crackers. Makes 1 1/2 cups.