HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cook broccoli and rice as directed on package. Place chicken in slightly greased large baking dish. Arrange broccoli on chicken; top with rice and cheese.
Dissolve jello in boiling water. Stir in oranges with syrup, pineapple with syrup, apple, banana and nuts. Pour into 5 individual (1 cup) molds or 8 x 10-inch mold. Chill until firm. Makes 6 to 8 servings.
Combine salt, pepper, okra, onions and bell pepper. Add meal and tomatoes. Shape into patties and fry in small amounts of hot grease. Drain on paper towel.
Preheat oven to 400°. Grease muffin pan or use baking cups. Mix ingredients. Batter will be slightly lumpy. Rest for 3 to 4 minutes. Fill cups half full. Bake 15 to 20 minutes, until golden brown.
Sift together flour, baking powder, salt, sugar and corn meal. Combine beaten eggs and milk. Add to dry ingredients. Begin to stir. Add melted shortening, green peppers, onion, pimiento and cheese. Stir only enough to dampen dry ingredients. Fill greased muffin pans. Bake at 400° for 20 minutes. Yields approximately 4 1/2 dozen.
Mix all ingredients together until well blended. Pour into buttered baking dish. Sprinkle with topping and bake at 350° for 30 minutes.
Mix together; put in 9 x 9-inch pan and bake at 350° until done and frost with any white powdered sugar frosting.
In a medium skillet over medium heat, saute mushrooms in butter or margarine for 3 minutes or until limp. Stir in peas and onions, breaking pieces apart. Cover and steam for 4 minutes or until peas are tender. Stir in soup and milk until blended. Stir in chicken, pimiento and pepper. Stirring, bring to a boil. Remove from heat; stir in cheese until melted and blended. Serve over buttered toast, patty shells, biscuits or hot cooked noodles. Serves 4.
Place chicken in greased baking dish. Top with Swiss cheese, then soup and stuffing mix. Sprinkle butter on top. Bake at 350° for 45 minutes to 1 hour.
Sift dry ingredients together; add other ingredients in order listed. Batter will be very thin. Bake in 2 greased and floured round pans at 350° for 35 minutes.
Grease and lightly flour two 8 x 1 1/2-inch round baking pans. Set aside.
Butter 1 1/2-inch muffin tins and coat generously with graham cracker crumbs, set aside. Cream egg yolks, sugar and cream cheese until fluffy. Beat egg whites until stiff; fold into creamed mixture. Spoon cream cheese mixture into muffin tins, filling three-fourths full. Bake at 350° for 20 minutes. Cool (centers will fall, forming an indentation). Remove from tins. Spoon 1 teaspoon Sour Cream Filling into each indentation.
Crumb Mixture: Combine flour, oats, sugar, butter, baking soda, salt and vanilla. Beat at low speed. Scrape bowl often until mixture is crumbly (1 to 2 minutes). Reserve 1 cup mixture; press remaining mix into a 13 x 9-inch baking dish.
Chop cabbage and put into a 13 x 9 x 2-inch baking dish. Slice onions over this and sprinkle with minced onion, salt and pepper. Add corned beef and spread over cabbage and onions. Mix soups and water together and pour over the cabbage, corned beef and onions. Sprinkle with grated cheese, if desired. Make a making of cornbread (1 or 2 boxes of Jiffy mix cornbread), depending on the thickness you desire. Pour prepared cornbread mix over other ingredients. Bake about 45 minutes at 400°.
Place almond bark in large microwave dish. Microwave on High about 2 minutes or until melted. Add chocolate chips and stir until melted. Pour in peanuts; stir until well coated. Drop by spoonfuls onto wax paper. Cool and store in airtight container.
Saute the onion over medium heat in the 2 teaspoons of butter until it just begins to color, 3 to 4 minutes. Add the tomato puree; bring to a boil. Turn the heat down to a simmer; cook for about 5 minutes. Strain the mixture through a fine strainer, pressing to get out most of the liquid. Put the liquid in a clean saucepan. Bring to a boil over medium-low heat and cook, stirring occasionally, until reduced to 2 or 3 tablespoons, about 30 minutes. During the last 10 minutes or so, take care to keep it from scorching. Let it cool. Beat the reduction into the remaining butter. Refrigerate until ready to use. Makes about 3/4 cup.
Saute chicken in Pam-sprayed nonstick pan until opaque. Place opaque chicken in ovenproof pan and pour picante sauce over all. Bake in 350° oven for 30 minutes. Serve hot.
Saute onion and bell peppers. Add mushroom soup and grated cheese. Mix together well. Then slice zucchini into shallow pan. Layer with onion, bell peppers, soup, grated cheese mixture and seasoned bread crumbs. End with bread crumbs. Bake until zucchini is tender, approximately 45 minutes at 400°.
Mix eggs, milk and sugar in blender. Pour into glass. Sprinkle with cinnamon. Serve.
Grease 9 x 12-inch pan. Pour pineapple and juice in pan. Add blueberries, 3/4 cup sugar, then cake mix; melt oleo and drizzle over cake. Put pecans on top. Sprinkle with 1/4 cup sugar. Bake at 350° for 30 to 35 minutes.
Slice venison or beef steak thin. Mix the first six ingredients together. Marinate with meat about 5 hours in refrigerator. Spread on single thickness on a baking sheet. Bake at lowest temperature in the oven approximately 2 to 4 hours.
Place all ingredients in slow cooker. Simmer 4 hours. To serve, top with grated cheese, chopped lettuce, sour cream, chopped green onions, chopped avocados, tortilla chips, etc.
Cream the sugar and shortening (butter) together. Add the soda to the persimmon pulp and mix. Add beaten egg to pulp. Sift dry ingredients together. Add persimmon and dry ingredients to creamed mixture; blend well. Stir in nuts and raisins. Drop batter from a tablespoon onto a well-greased cookie sheet and top each cookie with a raisin. Bake at 350° for 18 to 20 minutes, or until golden brown.
Grease and flour tube pan. Put pecans in bottom. Mix all ingredients (batter will be thick). Pour on top of pecans. Bake 1 hour at 350°.
Prepare instant mashed potatoes according to package directions, omitting salt, or prepare mashed potatoes from scratch using your favorite recipe. Stir dry salad dressing mix into mashed potatoes. Add butter or margarine, if desired. Serves 4 to 6.
Mix first three ingredients and press in 9 x 13-inch pan. Bake at 375° for 12 minutes. Cool. Mix cream cheese, powdered sugar and 1 cup Cool Whip and spread over crust. Mix pudding with milk and spread over, then cover with remains of Cool Whip. Garnish with toasted coconut or chopped nuts.
In a blender or with a fork, mix cheese and butter well. Fold in chopped scallions. Serve at room temperature with toast points, dark bread or crackers. Generously serve 6 to 8 as a cocktail spread or cheese course.
Put rice in bottom of a 9 x 13-inch pan. Mix soups, water and salt. Pour over rice. Dip chicken in melted butter and place on top of rice. Bake at 300° for 1 1/2 to 2 hours.
Mix sugar, margarine, milk and cocoa. Bring to a good boil. Boil for 3 minutes. Drop by spoonful on waxed paper and let cool.
Cook broccoli until tender. Drain and mix all together. Sprinkle cracker crumbs on top. Bake for 30 minutes at 350°.
Mix and divide into three round layers. Bake at 350° for 25 to 30 minutes.
In large mixer bowl, let ice cream and butter stand at room temperature until soft; beat together, then stir in sugars, nutmeg and cinnamon. Blend until smooth. Put mixture in a large plastic container; cover and freeze. Mixture remains spoilable. To serve, spoon three tablespoons of batter into a mug; add a jigger of rum and 6 ounces boiling water. (Or use boiling cider and two tablespoons of batter.) If desired, use cinnamon sticks as stirrers. Makes about 30 servings.
Combine sugar, milk, butter and cocoa. Bring to a full boil for 1 minute, timing accurately. Add salt and vanilla. Blend in peanut butter and oats. Mix well. Drop by teaspoon on wax paper to become firm in 15 minutes.
Heat oven to 350°. Grease square pan, 8 x 8 x 2-inches. In a large mixer bowl, combine baking mix, sugar, milk, egg and vanilla. Beat on low speed until moistened. Beat 2 minutes on medium speed until smooth. Pour 1/2 of batter into prepared pan. Sprinkle chips over batter in pan. Top with remaining batter, completely covering chips. Sprinkle Topping Mix evenly over batter. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool completely. Cut into squares. Makes 9 servings.
Combine all ingredients except potato chips in large bowl. Mix well. Place in 8-inch baking dish. Sprinkle with chips. Bake at 400° for 20 to 25 minutes or until bubbly.
Melt marshmallows and milk in double boiler. Cream two cheeses. Add melted marshmallows, slightly cooled. Cool. Add pineapple and nuts. Fold in whipped cream. Chill.
Mix ketchup, salt, brown sugar, and vinegar. Add to beans and meat. Put all together in a crock pot and cook overnight or for three to four hours.
Combine all ingredients; mix well. Form into balls about the size of marbles. Place on ungreased cookie sheet. Press down with fork in crisscross fashion. Bake in preheated oven at 325° for 20 minutes. Crisp but not brown.
Mix Hi-C and Sprite. You may slice fresh peaches to float, serving 1 slice per cup. Chill or serve over ice.
Mix together the cornmeal, flour, sugar, baking powder and powdered milk. Beat egg until thick, then add warm water and butter. Mix the dry ingredients to wet ingredients. Pour batter into an 8-inch greased pan. Bake in a 425° oven for 25 to 30 minutes. Tastes sweet and does not crumble.
Heat oven to 350°. Melt butter on cookie sheet. Add nuts to melted butter and mix well. Sprinkle with salt. Put back in oven and turn oven off. Set in oven for 20 to 25 minutes.
Coat skillet with cooking spray, heat until hot. Add chicken, sprinkle with 1/4 teaspoon pepper. Cook until brown on both sides. Reduce heat to low, add garlic. Cook 10 minutes more, until chicken is done. Remove chicken and keep warm. Add broth and wine to garlic, bring to a boil over high heat and boil 5 minutes. Reduce heat to low. Stir cornstarch into milk and slowly add mixture to skillet. Sprinkle with remaining 1/4 teaspoon pepper. Cook and stir until thickened. Return chicken to skillet. Spoon sauce over chicken and sprinkle with chives. Simmer 5 minutes. Serve with rice.
Cut up watermelon into balls or cubes, place on lettuce leaves on individual plates or serving bowls. Mix together all dressing ingredients. Put 1 to 2 tablespoons of dressing on top and sprinkle with chopped walnuts.
Cook cabbage leaves in saucepan in salted water for 5 minutes. Drain. Combine ground beef, egg, 1/4 cup onions, rice, salt and pepper in bowl. Melt shortening in skillet. Brown meat mixture in shortening. Place 1 tablespoon meat mixture on each cabbage leaf. Fold edge in. Roll up. Fasten each leaf with toothpick. Pour tomato over cabbage and bake at 350° for 30 minutes.
Mix oil, eggs, milk and sour cream in a bowl. Sift 3 cups flour, sugar, baking powder and salt; mix well. Pour into a greased 9 x 13-inch baking pan. Mix 1/4 cup flour and remaining ingredients and sprinkle over batter. Bake at 350° for 30 minutes or until done. Serve warm (may be frozen and reheated). Can be doubled to serve 40.
Peel tomatoes, then cut into pieces. Cook for 30 minutes. Put into jars and add salt and sugar. Use quart size jars and seal with lids.
Stir hot water with jello until dissolved; add cold water and let set until jello begins to congeal. Mix pineapple, bananas and marshmallows with jello; let set well. Cook together pineapple juice, sugar, flour and egg. Cook until thick; let cool. Spread over jello mixture after it has set.
Pour 1/2 cup sugar over rhubarb in an unbaked pie shell. Let set for awhile. Mix remaining ingredients together. Beat with eggbeater until blended. Pour over rhubarb and bake at 450° for 40 minutes or until firm.
Mix all ingredients in large boiler and simmer for about 30 minutes. Makes approximately 7 (8 ounce) servings.
Saute onion in oil until tender. Add remaining ingredients. Ready to use. Better if allowed to set for a while in refrigerator.
Melt butter in skillet. Stir in brown sugar, cinnamon and salt. Add apples. Cook 10 to 15 minutes, stirring constantly until apples are tender and glazed.
Blend first column of ingredients together. Add to these 3 ingredients 1 box yellow cake mix and mix well. Add blueberries and pecans. Bake in tube pan or sheet pan at 350° for 30 to 35 minutes or until toothpick comes out clean.
Put all vegetables through food chopper. Mix well, cook 30 minutes. Put into jars and seal while hot.
Stir oats, wheat germ, bran and walnuts in a large mixing bowl. In separate bowl, stir together brown sugar, water, oil, vanilla and cinnamon. Pour over dry ingredients and stir well. Pour into 2 (9 x 13-inch) pans. Bake at 300° for 45 to 50 minutes, stirring every 10 minutes. Add raisins or other dried fruits (coconut, etc.) after baking. Cool completely. Store in airtight containers. Keeps for weeks.
Cook to soft boil stage, medium heat 230 degrees. Remove from heat and add 1 cup peanut butter, 1 cup marshmallow creme. Beat and mix. Pour into butter pan. Cut before it gets too hard.
Place softened cream cheese and grated onion into bowl. Pour jalapeno relish into colander and shake until all liquid is drained. Pour into bowl. Place shrimp into colander and run under cold water until rinsed thoroughly. Mash shrimp by hand and place into mixture. Mix thoroughly until well blended. Serve with crackers.
Set out cream cheese and allow to warm to room temperature, about 2 hours. Put onion soup in a 1 cup Pyrex measuring cup and add milk until level is 1/2 cup. (Do not put in a whole 1/2 cup of milk.) Allow to stand at room temperature for 45 minutes with occasional stirring, until mixture hydrates and onion bits are soft. Peel garlic cloves and chop very fine or run through garlic press.
Mix and bake cornbread according to directions. Let cool and crumble. Add all other ingredients and lightly toss. Chill and serve cold with crackers.
Cream fat; add sugar. Mix together flour, salt and soda. Add alternately to creamed mixture along with eggs and milk. Add vanilla and pecans. Drop by spoonfuls on greased pan. Bake 10 minutes at 375°.
Mix meat, egg, milk, bread crumbs, onion, salt, pepper, green pepper (optional) and tomato sauce together. Don't overmix or your meat loaf will be tough. Put meat mixture into a glass loaf dish or microwave dish. Microwave on Medium-high (70%) for 22 to 24 minutes. Meat should no longer be pink. Allow to stand for 5 minutes before serving.
Set aside 2/3 cup cake mix. Combine remaining cake mix, oleo and 1 egg in a large bowl. Mix with fork until crumbly. Press crumbs into greased 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Preheat oven to 350 degrees. Mix all ingredients except eggs. Beat well. Add eggs one at a time, beating well after each addition. Pour into unbaked pie shell. Bake until pie is firm (does not shake).
Remove wing tips from chicken and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well. Preheat oven to 375°. Dip each chicken piece in taco sauce. Roll in bread crumbs. Coat thoroughly. Place on a lightly greased baking sheet. Bake for 30 to 35 minutes.
Cook noodles in unsalted water until done. Combine soup, milk, corned beef, cheese, onion and noodles in 1-quart casserole. Top with chips or crumbs and bake at 475° for 15 minutes or until bubbly hot.
Mix everything but meat; heat. Brown meat and add to other ingredients and heat together. Serve with grated cheese over each bowl and Doritos. You can also use chicken in place of ground meat.
Brown beef and onion; drain. Cook broccoli; drain. Combine 1 1/4 cup milk, cream cheese, flour and salt. Cook, stirring until smooth. Beat egg; add a little hot mixture to egg and then egg to the hot mixture. Cook until thickened. Add beef, onion and broccoli. Pour into a 9-inch crust. Top with cheese. Cover with crust and seal. Prick top of pie with fork. Brush with 1 Tbsp. milk. Bake at 350° for 30 minutes. Cool 20 minutes.
Saute onion in olive oil in a large nonstick skillet until golden. Add tomatoes and simmer until tender, 3 to 5 minutes. Add broth, basil and oregano, simmer to thicken sauce, 5 to 7 minutes. Stir in salt and pepper. Serve over hot, cooked pasta. Sprinkle with cheese.
Line casserole with chipped beef. Wrap chicken breasts with strip of bacon. Place in dish without overlapping. Mix cream of mushroom soup, sour cream and water. Pour over chicken. Bake, uncovered, in 300° oven for 3 hours. If it gets too brown, cover with foil for last hour of cooking time. Serves 6.
Mix cheese, mayonnaise, onion and pecans and shape into ball. Roll in crumbled bacon. Serve with crackers.
Mix together in large bowl and pour into long casserole dish. Cool until firm. Fix lemon pudding and allow to cool. Whip whipping cream and add to pudding. Pour pudding over Jell-O in dish. Sprinkle grated cheese on top.
In shaker, combine cola, bitter lemon soda and syrup to taste. Stir with ice and strain into a cocktail glass. Garnish with maraschino cherry. Makes 1 serving.
Cream butter, margarine and shortening. Add sugar and cream together. Add an egg at a time and beat. Add flour gradually with milk and beat. Add vanilla. Very last, add baking powder. Sprinkle around on top, beating quickly. Pour into greased and floured pan. Start in cold oven. Put cake in and turn oven on to 350°. Bake approximately 1 hour and 20 minutes.
Mix all ingredients together. Separate into two balls. Roll into approximately 1-inch tube. Wrap in wax paper and refrigerate. After chilled, slice into very thin wafers. Place on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes. May top with a pecan half before cooking.
Cut flowerets from broccoli. Peel stalks; cut into chunks. Cook broccoli in boiling salted water in medium saucepan over medium heat, just until broccoli is bright green and tender-crisp. Drain; rinse under cold water and drain. Combine broccoli, rotini, olives, tomatoes, onion and salad dressing in large bowl. Add cheese. Season to taste with salt and pepper. Toss gently to coat. Cover and refrigerate at least 2 hours.
Cream together oleo, sugar, eggs and vanilla. Add to mixture, cocoa, flour, salt and nuts. Put in a greased and floured 9 x 13-inch pan and bake at 350° for 20 minutes.
Cook broccoli until tender; add butter to broccoli. Cook. Add crackers and soup; mix well. Put in casserole dish. Top with cheese, cut into cubes. Cook in microwave on High until cheese is melted. Check at one minute intervals.
Combine Ranch mix and oil. Add seasoning. Pour over crackers. Stir to coat. Place in warm (200°) oven for 15 to 20 minutes.
Brown ground meat and drain.	Add all ingredients and bake at 350° for 1 hour.
Rinse and drain the crabmeat. Blend cream cheese, crabmeat and cocktail sauce. Chill. Serve with crackers.
Combine corn, eggs and sour cream mix. Melt butter; mix with corn muffin mix. Place on top of corn mixture in greased Pyrex dish. Bake 50 minutes on bottom rack at 400°, then top rack at 350° for 10 to 15 minutes.
Cream the cream cheese, sugar and mayonnaise together. Fold in other ingredients. Freeze. Serves 8 to 10.
In a saucepan, bring the first six ingredients to a boil. Reduce heat; simmer, unconvered, for 5 minutes. Remove from the heat and allow to cool.
In large bowl, beat sugar, butter and eggs until smooth. Add pumpkin, milk and cornmeal; beat until smooth. Sift flour with baking powder and salt, then stir in flour mixture, mixing just until combined. Gently stir in blueberries and nuts. Preheat oven to 350°. Lightly grease 9 x 5-inch loaf pan. Spread batter evenly into pan. Bake 1 hour or until cake tester inserted in center comes out clean. Let cool 10 minutes. Remove from pan. Makes 1 loaf.
Steam carrots until slightly tender. Mix and cook until thickened, other ingredients. Add 1/4 pound Velveeta cheese, cut up. Stir in until melted. Mix with carrots. Bake at 350° for 35 to 40 minutes until top is a little browned.
Cream the shortening and 1 cup sugar. Add eggs, one at a time; mix until blended. Mix dry ingredients together; fold into egg mixture. Add vanilla, blueberries and milk. Grease a 12 muffin pan. Pile muffin batter high in pan; sprinkle 2 teaspoons sugar on top. Bake in preheated 375° oven for 20 to 30 minutes.
Combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, raisins and oatmeal. Mix thoroughly. Beat in sugar replacement, melted margarine, egg and milk (add small amount of water if dough is too stiff). Drop by teaspoonfuls onto cookie sheet. Bake at 400° for 10 minutes. Yields 36 cookies. Exchange 1 cookie: 1 bread item. One cookie equals 37 calories.
Brown ground chuck and onions. Drain off grease. Add beans, catsup and chili powder. Cook about 1 hour and serve with crackers.
Boil broth, then add rice and cook until tender. Meanwhile, mix egg yolks, lemon juice, salt and pepper and mix well. Then add part of the chicken broth to the egg yolk mixture slowly, stirring constantly. Then return the mixture into the remaining soup slowly, stirring constantly.
Drain and rinse kidney beans, green beans, wax beans and lima beans. Remove pork from pork and beans. Brown sausage; drain grease. Saute onion and celery. Combine all ingredients in a large casserole dish. Bake at 350° for 1 hour (uncovered).
Slow cook beef in roaster with water until tender. Cool and cut up. Pressure cook onions and cabbage until done. Save juice. Add all together in roaster cook until potatoes and carrots are done.
Heat vinegar, water and sugar to a boil. Place beets in and cook until they are heated. Put beets in jars and cover with liquid. Seal.
Pour rice in bottom of 13 x 9-inch pan. Mix all other ingredients, except chicken, in a large bowl. Pour half of soup mixture over rice in pan; mix together and spread out in bottom of pan. Arrange chicken pieces on top of wetted rice and pour the remaining half of the soup mixture over the chicken/rice in the pan. Cover.
In a large saucepan, brown beef and cook green peppers and onion with chili powder until tender. Stir in chili beef soup, 1 soup can water and chopped tomatoes. Heat, stirring often. Makes about 6 cups.
Preheat oven to 375°. In small bowl, stir together flour, poppy seed, salt and baking soda. In a large bowl, beat sugar and butter with mixer for 2 minutes. Beat in eggs, one at a time, until blended. Beat in sour cream and vanilla. Gradually beat in flour mixture until well combined. Spoon into prepared muffin cups. Bake for 15 to 20 minutes.	Cool for 5 minutes before removing from cups. Makes 12 muffins.
Mix well with spoon. Add 2 cups of plain flour. When well mixed, roll into balls and place on greased cookie sheet and bake at 350°. When lightly browned, remove from oven. Let cool on cookie sheet.
Mix together. Let chill and then roll in little balls and bake at 350° for about 10 minutes.
Mix first 5 ingredients together; set aside. Mix remaining ingredients together, then mix with first mixture. Spray pan with Pam. Bake in 350° oven for 50 to 60 minutes.
Mix butter, eggs and sugar together. Blend well and add rest of ingredients. Pour into 9-inch pie shells. Bake at 350° for 45 minutes.
Saute or grill boneless chicken. Break pieces (bite size) using salt, pepper and Greek seasoning. Prepare 2 boxes of Uncle Ben's fettucine alfredo according to package directions. Mix noodles with cooked chicken pieces and top with Parmesan cheese. Serves 4.
Cook squash and onions in a small amount of water 10 to 15 minutes, until tender; drain. (Should yield 2 cups cooked squash.) In a bowl, combine hot cooked squash and margarine, stirring to melt margarine. Add eggs, blend well. Mix in cornbread and cream of chicken soup. Place in a greased 1-1/2 quart casserole dish. Bake at 350° uncovered 40 to 45 minutes. Make 6 to 8 servings.
Mix ingredients as you would for Jell-O. Put in cups or mold and the guests will try to guess what they are eating.
Beat egg in large bowl. Add onion, salt, pepper, corn, bacon and bread pieces; mix well. Melt butter in 1-quart baking dish. Scoop corn mixture into balls with an ice cream scoop. Place in prepared baking dish. Bake at 325° for 30 minutes. May use fresh corn, but it should be cooked for 3 minutes before proceeding with recipe instructions. Yield: 8 servings.