HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat broccoli, butter and Cheez Whiz until melted. Add remaining ingredients and bring to a boil. After boiling, pour into a greased casserole dish and bake at 350° for 45 minutes.
Saute onion with hamburger; drain. Add tomatoes, potatoes, beans and sugar. Cook until beans are tender (20 minutes). Mix water and flour; stir into stew. Cook, stirring 1 minute. Serve.
Melt margarine; stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly. Boil for 5 minutes, without stirring. Remove from heat; stir in baking soda and vanilla. Gradually pour over popcorn. Pour into 2 cookie sheets and bake at 200° for 1 hour. Turn corn every 15 minutes while baking.
Wash and dry chicken; brown in butter in 6-quart Dutch oven. Remove chicken. Add mushrooms, onion and garlic; saute 5 minutes. Remove from heat. Add flour and seasonings; slowly add broth and cubes. Bring to boil. Stir. Reduce heat and add wine. Preheat oven to 400°. Add chicken to sauce and bake covered for 30 minutes. You may divide into 3 portions and freeze or continue baking about 40 minutes more.
Mix hamburger, egg, bread crumbs, onion and black pepper. Roll out meatballs. Put in microwave or oven until brown.
Mix butter with flour and salt with a pastry blender until mixture looks like coarse meal. With back of a spoon, press mixture firmly on bottom and halfway up sides of a greased 8-inch square pan.
Cut cake into slices about 1/2-inch thick and line bottom of 9 x 13-inch cake pan. Prepare pudding according to directions on box. Spoon one half of pudding over cake. Cover with another layer of cake, then the rest of the pudding. Refrigerate for about 2 to 3 hours or overnight. Top with Cool Whip. Sprinkle chocolate jimmies on top. Cut in squares and serve.
Bake cake as directed in 11 x 14 x 2-inch pan. Let cool; divide into thirds. Mix pudding according to directions; let set. In a clear punch bowl, crumble 1/3 of cake. Spread 1/3 pudding over it, then 1/3 of pineapple on this. Add 1/3 of strawberry filling and nuts over pineapple. Repeat twice. Cover completely with Cool Whip and garnish with nuts and fresh strawberries.
Mix all ingredients except ginger ale and freeze overnight. Mix in 2 bottles ginger ale when serving.
Parboil cabbage until leaves may be separated (about 30 minutes); cool enough to handle. Separate leaves and cut off thick membrane.
Mix together well and chill for several hours. (Blueberry pie filling is good also.)
Mix all ingredients together; place in a 2-quart baking dish and cook, covered, for 2 hours at 350°. Serve over rice or noodles.
In large skillet, cook mushrooms, onions, celery, pepper, bouillon and seasoning in oleo. Add rice, cheese and carrots. Cook 5 minutes; toss lightly.
Mix together flour, sugar, baking powder and shortening. Mix until dough resembles corn meal. Add buttermilk and stir together. Knead 5 mintues. Roll dough to 1/2 inch thick. Cut with large biscuit cutter. Dip biscuits in melted margarine. Bake at 400° until brown.
Heat milk. Before it boils, add rice and 1/2 the sugar. Bring to a boil, stirring constantly. Keep on medium to medium-high heat and cook 25 to 30 minutes, stirring constantly.
Bake and cool pastry. Fill pastry shell with ice cream. Spread evenly. Wrap in foil; fold edges under to seal. Freeze. Just before serving, top with fresh, frozen or canned fruit and whipped cream.
Let cream cheese soften. Chop or cut dried beef and green onions. Mix all ingredients and put in refrigerator until firm. Roll in large ball or balls, roll in nuts and serve with crackers.
In large saucepan, combine all ingredients. Simmer over low heat 10 to 15 minutes until hot. Serve hot in mugs or cups. Garnish with orange slice. Yield: 6 cups. Serving: 1 cup. Calories: 156. Fat: 0 grams.
Bring milk and butter to boil. Beat eggs and sugar together. Fold eggs and sugar into milk, then add vanilla. Pour into pie crust and sprinkle with nutmeg. Bake at 425° for 25 minutes (the temperature is important).
Mix coconut, flour, sugar and margarine in a large bowl, reserving about 1/2 of the coconut for later use. Put the mixture in an 8 x 12-inch dish or pan. Bake it 45 minutes or until brown, at 300°. Remove from stove and cool. Mix pudding by directions on box.
Preheat oven to 325°. Place spoonful sauce on 1/2 bagel and put on pepperoni slices. Place about 2 tablespoons shredded Mozzarella cheese on top. Bake for 6 to 8 minutes or until cheese is melted.
Place potato slices in layers in bottom of ungreased casserole dish. Salt and pepper each layer. Separate onion slices into rings. Place on top of potatoes. Arrange ground meat on top of onion slices. Salt and pepper to taste. Pour tomatoes and juice on top of meat layer. Break up tomatoes. Insert knife around edge of casserole to allow juice to run down inside. Bake 1 hour in 425° oven. Serves 4 or 5.
Coat meat with combined flour and seasonings. Brown in oil; drain. Combine meat, tomatoes, peas, mushrooms and onions; mix well. Pour into 2-quart casserole. Cover; bake at 325° for 1 hour and 45 minutes or until meat and onions are tender. Combine potatoes and process cheese spread; spoon around edge of casserole. Broil until process cheese spread begins to melt. Makes 6 to 8 servings.
Brown sausage and onion; drain off fat. In a buttered 9 x 13-inch dish, layer potatoes and sprinkle with salt and pepper. Put sausage and onion over potatoes. Beat eggs, milk and dry mustard and pour over dish. Place cheese on top. Bake at 350° for 25 to 35 minutes.
Brown chops; pour off excess fat. Drain fruit, reserving syrup. Add remaining ingredients to syrup; pour over chops in skillet. Cook, covered, over low heat 1/2 hour or until tender, turning chops once or twice. Remove meat to platter. Stir fruit into sauce; heat to boiling. Spoon some sauce over chops; pass remainder. Makes six servings.
Place the beans, onion, tomatoes, pepper, corn, avocado and mango in a large bowl; toss lightly. Then add lettuce leaves and mix in salad dressing. Makes 6 servings.
Mix sugar, flour and cocoa. Add milk, then the butter. Beat egg yolks	and add to mixture. Cook until thick. Add vanilla. Pour into	baked pie shell and top with meringue. Bake until top is light brown.
Line bottom of 11 x 13-inch pan with half of the bread cubes. Layer cream cheese cubes on top of bread. Arrange remaining bread cubes on top. Beat together eggs, maple syrup and milk in a large bowl. Pour over bread. Cover and refrigerate overnight.
Mix all ingredients thoroughly. Place baking cups in a muffin pan. Spoon batter into each cup.	Bake at 325° for 25 minutes or line 6 miniature loaf pans, 4 3/4 x 5/8 x 1 1/2 inches with aluminum foil; grease. Divide batter among pans; spread evenly. Bake at 325° for 35 to 40 minutes.
Mix dry ingredients together. Mix shortening, eggs, and sugar together. Slowly add dry ingredients. Mix well then add chocolate chips, nuts and vanilla. Pour into greased pan and bake at 350° for about 25 minutes.
Layer onion in bottom of Dutch oven or crock-pot; then layer stew meat, potatoes and carrots. Pour soups on meat and vegetables. Do not mix. Cover and bake at 350° for 2 hours or low in crock-pot for 6 to 8 hours. Stir to mix gravy and serve. You may add any vegetable you choose.
Brown meat. Add soups; mix well. Add vegetables; mix well. Top with French fries. (You can mix them in, also.) Bake at 350° until fries are done.
Preheat oven to 350°. Combine flour, sugar, baking powder and salt in a large bowl. Whisk oil, milk, eggs and almond extract in another bowl until smooth. Add dry ingredients; mix only until evenly moistened. Stir in poppy seed. Bake for 20 to 30 minutes. Makes 24 muffins.
Melt the chocolate and oleo. Stir in the sugar and evaporated milk. Bring to a rolling boil; remove from heat. Add vanilla. Very good on vanilla ice cream or plain cake.
Cut chicken into small pieces. Heat oil in frying pan. Add ginger, green onion and chicken; stir-fry until chicken changes color. Add salt, sugar and soy sauce. Cover and simmer for 10 minutes. Add 1/2 cup of water; simmer for another 30 minutes. Add chestnuts; simmer for 15 minutes. Serve hot.
Melt chips and pour in noodles and peanuts. Stir until covered well. Spoon out on wax paper by teaspoon.
Mix well and form into small balls; place on ungreased cookie sheet. Flatten with fork dipped in water. Bake 12 minutes at 325°. Allow to cool on cookie sheet.
Arrange broccoli in 11 x 7-inch baking dish (I use 9 x 13-inch). Combine mayonnaise, soup, lemon juice and curry; mix well. Slice chicken and arrange on broccoli. Pour sauce over this and top with cheese, bread crumbs and melted butter. Bake at 350° for 30 to 35 minutes. Serves 8.
Brown meat, onion and salt to taste. Drain fat. Add remaining ingredients and simmer for 15 minutes. Transfer to 10-inch square baking dish. Make corn bread batter and pour over top of meat mixture. Bake uncovered in a 425° oven for 20 to 30 minutes or until brown. Serves 6.
In a medium saucepan, combine broth, coconut and margarine. Bring to a boil. Stir in rice. Reduce heat. Cover and simmer 15 minutes. Stir in beans and onions. Cover and cook an additional 5 minutes or until liquid is absorbed. Makes 6 (2/3 cup) servings.
Cream together butter, salt and milk. Add powdered sugar, vanilla and coconut. Shape into egg and place in freezer until very cold and ready to dip. Put into double boiler, the chocolate and wax. Dip eggs. Keep stirring chocolate. Keep pan over hot water, but remove from gas. Store eggs in refrigerator or freezer.
Place the dry ingredients into a mixing bowl. Add the rest of the ingredients. Mix the batter, but do not let it be too thick or too loose. In a large pot, boil water. Turn the heat down to medium. Drop by tablespoon into the boiling water. Do not crowd the pot. Cook the dumplings in the water until you can put a fork into them and they are not soggy (about 10 minutes). Cover for another 3 to 5 minutes, continuing to cook them on medium heat.
Cook the carrots in small amount of boiling salted water until crisp-tender. Drain and chill. Cook the peas according to package instructions. Drain and chill. Place the lettuce in large glass or other salad bowl and season with salt and pepper. Arrange the carrots, celery, peas, onion, sliced olives and bacon in layers over lettuce. Spread 1 cup Blender Mayonnaise over top and sprinkle with sugar. Garnish with whole olives and parsley and serve with remaining Blender Mayonnaise. Commercial mayonnaise may be substituted for Blender Mayonnaise. Makes 8 to 10 servings.
Take a piece of aluminum foil and pour some flour onto it. Flatten each biscuit with rolling pin. Place 2 pats of butter and a tablespoon of sugar in the middle of the rolled out biscuit. Fold over and pinch edges together. Place this in baking dish. Continue until all biscuits are used. After filling up the pan, place butter pats on each top and sprinkle with sugar. Pour enough milk around sides that the tops are just above the milk. Place in 450° oven and bake until golden brown. Deelish!!!
Preheat oven to 425°. Grease a nonstick baking sheet with the vegetable oil. Scrub the potatoes thoroughly under running water; pat dry. Slice them lengthwise into 1/4-inch thick slices, then cut into fries of the desired size. Pat the fries dry. In a medium bowl, beat the egg whites with a whisk until foamy. Add the potatoes and toss until coated. Arrange the fries in a single layer on the baking sheet. Bake until crisp and lightly brown and tender, 30 to 35 minutes. Sprinkle with salt and pepper. Makes 2 servings.
Rinse bird well on the outside as well as inside the body and neck cavities. Be sure to remove giblets from both cavities. Reserve for making giblet gravy. Rub salt (and pepper, if desired) in cavities and on outside of bird. Place onion and celery in body cavity. Pull neck skin to the back and fasten with a small skewer. Tuck drumsticks under band of skin at the tail or tie them securely to the tail; thread can be used. Place bird, breast side up, in covered roasting pan. Brush skin with melted oleo. Add 2 cups water to roaster. Cover bird with water-drenched cheesecloth or doubled paper towels. Cover roaster and bake in a preheated oven at 325° for 4 to 4 1/2 hours. Every hour, remoisten toweling with broth from roaster. Remove roaster cover, cut skin band or thread on drumsticks. Cook, uncovered, during the last 30 minutes to allow for light golden browning of bird. When done, drumsticks should feel very soft when pressed.
Mix chili sauce, water, sauerkraut, sugar and cranberry sauce in pan; heat to blend. Mix remaining ingredients; form into small, walnut size meatballs. Place meatballs in 9 x 13-inch casserole. Pour sauce over all. Bake at 325° for 50 minutes. Serve with toothpicks or spoon for appetizer or main dish. The men love it especially.
Fold together the condensed milk, lemon juice, pineapple and Cool Whip. Pour into pie crusts. Set in refrigerator for 2 hours or overnight.
Dissolve 2 chicken bouillon cubes in 2 cups boiling water. Add rice; bring to a boil again. Cover; let simmer for 14 minutes. Cook peas, adding sweetener at the last minute. In a skillet, saute onion and mushrooms in oil. Add peas, onion and mushrooms to rice. Garnish with parsley. Yields 8 servings.
Melt butter in pan, pour in fruit with juice. Mix flour, sugar and milk together and pour over butter and fruit. Bake at 350° for about 40 minutes.
Scald milk; beat eggs well. Mix all ingredients; beat well. Pour in unbaked pie shell and bake at 450° for 15 minutes. Reduce heat to 350° and bake 25 to 30 minutes or until firm.
Measure all ingredients before you commence. Cook sugar and milk to soft ball. Add other ingredients and mix well. Pour into buttered dish. (Be sure dish is buttered before you start cooking.) Yield: 2 pounds.
Pour vinegar over anchovies in bowl; cut anchovies up with knife and fork, then mince with 2 forks. Let stand. Add salt and pepper to torn lettuce in bowl; toss. Let stand. Squeeze juice of lemon into another bowl; add coddled egg, Worcestershire sauce and minced garlic. Add minced anchovies and vinegar. Mix well before adding to lettuce. Toss well, then add olive oil and cheese; toss again. Add croutons; toss again and serve. Serves 2 as a dinner.
Cut beef into small pieces. Mix remaining ingredients with beef and add to cream cheese. Makes 1 large or 2 small balls. (Save some of the pieces of beef to lay on top, if you wish.)
Place broccoli in baking dish. Layer with bite-size turkey. Mix milk with soup. Pour over top. Sprinkle with cheese and bread crumbs. Bake at 450° for 15 minutes.
Bake cake mix as directed, using a sheet cake pan, 2 x 10 1/2 x 15-inch. Drain the pineapple well. While cake is cooling, beat the cream cheese until smooth. Add pudding mix and milk slowly to make a smooth pudding.
Butter casserole. Alternate bread and cheese. Combine remaining ingredients and pour over bread and cheese. Refrigerate overnight. Bake at 350° for 1 hour.
Follow directions for instant cheesecake, adding the peanut butter to filling mix. Chill and cut into small squares. Very rich, but heavenly taste.
Fry bacon and slice mushrooms; set aside. Tear lettuce into bite-size pieces. Slice onion and separate into rings. Layer lettuce and onion rings on a platter. Combine sour cream, 3 teaspoons of sugar and enough milk to thin mixture. Drizzle over the lettuce and onions. Combine the mayonnaise, remaining sugar and enough milk to thin the mixture to drizzle over the sour cream mixture on the lettuce and onions. Sprinkle on the sliced mushrooms, crumbled bacon and Parmesan cheese. Do not pre-mix the 2 glazes and do not toss the salad. Chill for at least 3 hours before serving.
Saute butter, onions and parsley until onions are tender. Add water to the potatoes and salt. Cook until almost done. Add soup, milk and sour cream, stirring occasionally, until it comes to a boil.
Break peanut butter cups in half. Wrap 2 pieces in crescent roll and place on cookie sheet. Bake at 350° for 10 to 12 minutes. Cool on rack.
Cook noodles in boiling salted water according to package directions; drain. Return noodles to saucepan. Stir in light cream and margarine until margarine melts. Toss in sunflower kernels, Parmesan cheese and parsley. Serve immediately.
Combine all ingredients in bowl and mix well. Bake at 350° until brown (1 hour).
Pour olive oil in pan and add all ingredients except macaroni. Simmer for 45 minutes. Boil macaroni; drain. Pour sauce on top. Finish off with Parmesan or Locatelli cheese.
Mix soup and sour cream; pour over chicken. Melt butter and pour over casserole. Crush crackers and cover casserole. Sprinkle with poppy seed. Bake 30 minutes at 350°.
Combine vegetables; mix remaining ingredients and pour over salad. Refrigerate for several hours or overnight. Drain before serving.
Mix cracker crumbs, peanut butter, sugar and butter. Spread in 13 x 9-inch pan. Melt chocolate chips with 2 tablespoons margarine. Pour over mixture. Refrigerate 15 minutes. Cut and refrigerate again.
Grease large pan (15 x 10 x 1-inch) well; sprinkle all marshmallows in pan. Prepare strawberries by combining with the strawberry Jell-O; let stand. Cream shortening and sugar; add eggs and beat well. Add sifted dry ingredients alternately with milk. Add vanilla; blend well. Pour batter over marshmallows. Spoon strawberry mixture over the batter. Bake at 350° for 45 to 50 minutes.
Brown ground beef in skillet. Drain off fat. Add onions, salt, pepper, 1/2 tsp. Italian seasoning and 1 can tomato paste. Blend well. Unroll and separate dough into 8 triangles. Place in ungreased 9-inch pie pan, pressing pieces together to form crust. Turn meat mixture into unbaked crust and top with cheese slices. Bake at 350° for 25 to 30 minutes. Serve with sauce made from combined remaining ingredients.
Mix all together well. Store in tight jar. To mix, add 2 to 3 teaspoons to 1 cup of hot or cold water. For larger quantities, add 1 cup of mixture to 10 cups water.
Melt butter and peanut butter together. Mix with powdered sugar, vanilla and graham cracker crumbs and press into 9 x 13-inch pan. Melt chocolate chips and peanut butter together. Pour over first mixture. Chill. Good!
Brown hamburger meat. Drain. Add mustard, ketchup, chili powder, salt and pepper. Put this in a crock-pot. Add tomato juice, kidney beans and as much red pepper to your taste. Add more salt and pepper, if needed.
Bring juice and water to boil and dissolve the gelatins. Add cherries and sherry. Pour into a ring mold and chill. Unmold and mix equal parts of sour cream and mayonnaise and fill the center of mold.
Combine with first ingredients in a large bowl. Fill muffin tins to top. Bake at 350° for 20 minutes. These are delicious.
Take strip of bone from salmon. Cook potatoes and mash. Add the salmon to the cooled potatoes, also shredded carrots and cut up celery. make patties from this mixture and dip into flour. Fry in Crisco or cooking oil.
Pour juice of salmon into cup and set aside. Add salmon to egg and mix real well. When mixture is gummy, add flour. Stir in flour with a fork. Mixture will be thick. Do not add salt (pepper is okay)! Add 1/4 cup salmon juice to baking powder and beat with a fork. It is going to foam. Pour foamy mixture into salmon mixture. Mix again with a fork. It may be really thin this time. Drop by teaspoons into deep fat and fry until crisp and golden brown. Serves 8.
Mix and work in flour until stiff. Roll out and cut with cookie cutters. Bake on greased cookie sheet until done.
Brown sausage in skillet, then saute green pepper in 1 teaspoon butter. Put in crock-pot and pour Ragu over. Let simmer on low about 1/2 hour. Cook noodles, then drain real good. Add sausage and sauce in crock-pot or put noodles on plate and put sausage sauce on top.
Wash squash and onion and cut into pieces. Cook both in salted water for about 20 minutes or until done. Drain veggies and add butter. Let cool slightly. Add egg and crumbs. Beat all ingredients with eggbeater.
Cook beef until no red remains. Add water, then all the other ingredients. Cook until potatoes and cabbage are done. Enjoy.
Mix boiling water with cream cheese. Add butter to soften. Add all other ingredients to water mixture and beat. Fill foil potato boat shells or put in 9 x 13-inch pan. Sprinkle with grated cheese. May be refrigerated overnight and reheated in a 325° oven or serve immediately.
Dissolve jellos in one cup boiling water. Add Mandarin oranges and pineapple. Pour into 2-quart shallow dish and cover with marshmallows while warm. Let congeal. Then frost with sour cream. Cut into squares and serve on lettuce.
Combine first five ingredients in bowl. Mix well. Cover and refrigerate overnight. Just before serving, sprinkle with walnuts and brown sugar. Yields 6 servings.
Melt butter. Add vegetables and saute until tender (about 10 minutes). Season with salt and pepper. Pour into casserole dish. Sprinkle with bread crumbs and grated cheese. Bake at 350° until cheese is melted and top light golden brown (15 to 20 minutes). May be frozen by pouring into freeze wrap lined casserole dish. Fold and seal freezer paper. Freeze. When frozen, remove from casserole dish and return to freezer immediately.
Boil noodles, then drain. Mix all ingredients with noodles. Bake at 350° for 45 minutes.
Peel shell from eggs. Cut eggs in half, lengthwise. Remove egg yolks. Place in small bowl. Lay egg whites on plate and put aside. Add mayonnaise, mustard, salt and pepper to yolks. Blend well until slightly smooth texture. If too thick, you can add a little extra mayonnaise and/or mustard to taste. Replace egg yolk mixture to holes in egg whites with spoon or cake decorating bag with large star tip. Lightly sprinkle tops with paprika. Cover and keep refrigerated until ready to serve.
Combine soup, milk, soy sauce, pepper, beans, and 2/3 c. onions in 1 1/2 qt. casserole dish. Bake at 350° for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake 5 additional minutes.
Mix egg white, sugar and vanilla together; add nuts. Take out and put on cookie sheet. Bake at 250° for 20 minutes. Turn oven off and leave in stove for 1 hour.
Pare potatoes and cut lengthwise in strips as for French fries. Place potatoes in center of a large piece of heavy-duty aluminum foil fitted to an 8 x 8-inch square baking dish. Dot potatoes with butter. Sprinkle with salt, pepper, parsley and cheese. Pour cream over.
Carefully rinse seeds from chiles with cold water. Spread chiles in single layer on paper toweling. Carefully pat chiles with another piece of paper toweling until they are dry. Slip a strip of Monterey Jack cheese into each chile.
Scoop out center of bread to form a bowl. Mix all ingredients together and put in bowl. I usually make the dip a day in advance and chill overnight, then put it in the bowl the next day. Chop bagels in bite size pieces and dip in.
Cut hippo into bite size pieces. This should take about 2 months. Peel and cut potatoes into small pieces. Takes about 10 days. Slice carrots. Add other ingredients, except rabbit meat. Simmer for 3 weeks. Should feed up to 3000 people. If more are expected, add the 2 rabbits.
Mix syrup, sugar, salt and butter well. Add slightly beaten eggs. Add pecans (chipped or broken). Pour into uncooked pie shell. Preheat oven at medium temperature and cook for 45 minutes or until it will not shake in middle.
Melt margarine with peanut butter. Add confectioners sugar and mix well. Spread in a 13 x 9-inch pan. Melt chips and pour over peanut butter mixture. Cool and cut in 1-inch squares.
Cream butter and white and brown sugars well. Blend in egg, 1/3 cup peanut butter, soda, salt and vanilla. Add flour and oats. Spread in 9 x 13-inch pan, slightly greased. Bake at 350° for 20 to 25 minutes, until lightly browned. Sprinkle immediately with morsels. Let stand 5 minutes. Spread melted chips over cookies. Combine powdered sugar, 1/4 cup peanut butter and milk. Mix to drizzle consistency. Drizzle over chocolate. Cool. Cut into bars.
Separate and unroll breadsticks. Place pepperoni over half of breadsticks. Fold remaining half of breadstick over top, seal end and twist. Place on ungreased cookie sheet.
Mix all ingredients together. Bake in a greased, iron frying pan at 350° for about 1 hour or until brown and firm.