HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli. Mix soup, mayonnaise and soup together. Add broccoli and eggs; cover with grated cheese. Bake uncovered at 325° for 45 minutes or until hot and fluffy.
Cook ground sirloin in skillet; drain fat. While meat is cooking, peel and quarter potatoes. Place in large pot of water and boil for 25 to 30 minutes. Drain the potatoes and mash using small amount of milk, butter, salt and pepper. Dice onion. Add onion to meat after it has been drained. Cook a little longer and add the soup and sweet peas. Mix altogether in skillet. Put meat mixture in casserole dish. Place mashed potatoes on top of meat. Do not mix. Place in broiler to brown tops of mashed potatoes. Enjoy.
In a large skillet, cook and stir ground beef and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms. Cook, stirring constantly for 5 minutes. Stir in soup; heat to boiling, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Stir in sour cream and heat through.
Salt chicken; wrap in foil and bake 1 hour at 400°. Cool and cut into bite size pieces. Break 6 tortillas in buttered 9 x 13-inch baking dish. Spread half of the cut up chicken over the tortillas. Mix the rest of the ingredients (except the cheese) together and pour half the mixture over the chicken and tortillas. Repeat layers and cover with shredded cheese. Refrigerate overnight. Remove from fridge and let it come to room temperature. Bake at 300° for 1 1/2 hours.
Mix all ingredients together. Refrigerate. Serve with any fruit. May also be used as a dressing for fruit salad.
Combine pretzels, margarine and 2 tablespoons sugar in bowl; mix well. Press into 9 x 13-inch baking dish. Bake at 400° for 8 minutes. Cool. Beat cream cheese, whipped topping and 1/2 cup sugar in mixer bowl until well blended. Spread over cooled crust. Dissolve gelatin in boiling water in bowl. Add frozen strawberries and stir until thawed. Spoon over cream cheese mixture. Chill until firm.
Boil sugar and water until it thickens as syrup. Add blueberries and boil 3 to 4 minutes. Butter a casserole dish. Place a slice of bread, a layer of berries, alternating and ending with berries on top. Chill in refrigerator for 1 to 2 hours. Serve with whipped cream.
Mix all dry ingredients first. Add milk, mayo and egg, gradually, stirring well. Preheat oven to 475 degrees. Bake about 25 minutes or until browned. I recommend using a small iron skillet-reserving it for cornbread only.
In a large bowl using electric mixer, whip egg whites with powdered sugar until fluffy, but not dry. Set whites aside. In another bowl, sift flour, granulated sugar, baking powder and salt. Scoop out a well in the center of the flour and add oil, lemon rind and juice. With medium speed on mixer, beat until well blended and smooth. Fold the batter into the whites. Spread solid shortening on bottom and sides of 9-inch tube pan and dust with flour. Pour batter into pan and bake in a 350° oven for 35 to 40 minutes or until lightly browned on top. (Should spring back to touch.) Cool cake right side up in pan for 5 minutes. Invert onto wire rack and lift off the pan. Cool completely and ice, if desired.
Cook peas 1/2 hour in water to cover. Add remaining ingredients. Cook until tender. Put in blender and blend smooth. It may be thinned with more stock, if desired.
Add all ingredients into a 3-quart pot. Cook until vegetables are tender and chicken is done. Then remove chicken, cut into small pieces and return back into pot. Simmer 10 minutes, then serve with noodles. Makes 8 servings.
Add 1 cup water to jello. Add 7 ice cubes and stir. Put in refrigerator until it starts to congeal. Add cranberries and grapefruit sections (cut up). Put in Pyrex dish. Chill well.
Combine suet, molasses, and milk. Sift flour. Measure. Reserve 1/4 cup for dredging the fruits. Sift remainder of flour with salt, spices, cream of tartar and baking soda. Combine with first mixture. Add dredged fruits. Mix thoroughly. Fill well oiled 1 pound pan 2/3 full. Cover. Steam 3 hours. Serve hot with any desired pudding sauce. Makes 12 servings.
Spread dough in a pizza pan or jelly roll pan. Bake as directed. Whip together cream cheese and powdered sugar until desired consistency is reached. Spread on top of cooled cookie dough. On top of cookie, arrange a variety of your favorite fresh fruits, sliced or cut up (strawberries, kiwi, blueberries, bananas, peaches, etc.).
Preheat oven to 350°. Grease and flour a 10-inch fluted tube pan. Set pan aside.
Let chicken soak in milk for 1 hour. Drain and sprinkle with salt and pepper. Roll in pancake mix until well coated. Fry in deep fat until done and floats, 5 to 7 minutes.
Mix cream cheese and Cheddar cheese together. Add remaining ingredients. Scoop into a ball in the bowl. Refrigerate 1/2 hour. Remove from bowl and form a more shapely ball. Roll in crushed walnuts, or cracker crumbs of your choice. Serve with assorted crackers.
Cream shortening; add sugar and continue creaming until fluffy. Add eggs. Beat until light. Sift flour; measure. Add salt and baking powder and sift twice more. Add vanilla to milk. Add dry and liquid ingredients alternately to creamed mixture. Beat until thoroughly blended. Bake 25 to 30 minutes at 375°. Makes 2 (8-inch) layers.
Boil fryer and debone. Mix soup, tomatoes, onions and broth in a separate bowl. Layer ingredients in 13 x 9-inch pan in following order: chicken, cheese, chips and soup mixture until all used (save small amount of chips and cheese to sprinkle on top the last 10 minutes of cooking time). Cook at 350° for 30 to 45 minutes until bubbly.
Combine yeast and 1/2 cup warm milk in 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture and remaining milk and next 4 ingredients in large mixing bowl. Gradually add 1 cup flour, stirring until smooth. Gradually stir in enough remaining flour to make soft dough. Place in well-greased bowl, turning to grease top. Cover and let stand in warm place free from drafts for 15 minutes. Punch dough down; cover and let stand in warm place free from drafts for 15 minutes. Turn dough out onto floured surface; knead 3 or 4 times. Divide dough into 24 pieces; shape into balls. Place in 2 greased 9-inch square pans. Cover and let stand in warm place free from drafts for 15 minutes. Bake at 400° for 15 minutes or until golden brown. Makes 2 dozen.
Cut potatoes in slices with skin on. Place potatoes on bottom of tin foil that was sprayed with Pam. Cut peppers and onions in slices and place on top of potatoes. Pour oil all around and close up the tin foil and place on a grate over the open fire.
In a large saucepan, combine sugar, butter or margarine and canned milk. Bring mixture to a boil, stirring frequently. Remove from stove and add pudding, rolled oats, coconut and nuts. Mix together thoroughly. Cool. Drop dough by teaspoon on wax paper. Makes about 5 dozen cookies.
Mix all ingredients well; pour into pie shells. Preheat oven to 400°. Bake at 400° for 15 minutes. Reduce heat to 350°. Bake for additional 45 minutes or until knife comes out clean. Makes 2 pies.
Layer Fritos in bottom of casserole, add chopped chicken, Ortega chilies, broth, grated cheese and sliced onion. Bake 1 hour at 350°.
Combine oil and shredded raw potatoes. Press evenly into a 9-inch pie plate. Bake 15 minutes at 425° until crust starts to brown. Remove from oven. Layer ham and shredded cheese. Mix together half and half, eggs and salt and pepper to taste. Pour mixture over ham and cheese. Preheat oven at 425°. Bake 30 minutes.
Sift flour, soda and salt. Cream together peanut butter and margarine. Add sugar and beat until light and fluffy. Add eggs and vanilla and beat. Add flour mixture and buttermilk, a little at a time, alternating, stirring after each addition. Pour into pan. Bake at 350° for 35 minutes. Cool and frost.
Preheat oven to 325°. Combine cream cheese, sugar, lemon juice and salt until well blended. Add eggs, one at a time. Mix well.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. In a large bowl combine first 4 ingredients. Mix well. Pour into prepared pan. Bake 25 to 30 minutes.
Cook spaghetti and drain. Stir margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in buttered 10-inch pie plate. Spread cottage cheese on top of spaghetti crust. Cook ground beef until brown; drain. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic; heat through. Pour meat mixture into crust. Bake, uncovered, in 350° oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes longer. Makes 6 servings.
Split and bone chicken breasts. Remove and discard the skin. Season the flour with salt and pepper to taste; add nutmeg. Dredge the breasts lightly in the flour mixture. Dip the breasts into the eggs and then in a mixture of bread crumbs and Parmesan cheese, coating thoroughly. Brown on all sides in the melted butter. Serve hot with lemon wedges. Serves 4.
Mix all ingredients together until dough is soft. (Food processor works well.) Drop by tablespoonful on ungreased cookie sheet. Bake at 450° for 10 minutes.
Wash and slice cucumbers about 1/4-inch thick. Peel and slice onions in thin slices. Remove seeds from peppers and cut into strips. Combine with cucumbers and onions. Cover with ice cubes and let stand 3 hours. Drain.
Drop by spoonfuls onto ungreased cookie sheet. Bake for 12 minutes at 375°.
*Pickapeppa Sauce is available in most stores. If it is not, substitute a dash or two of Tabasco sauce.
Saute onions in butter. Add chicken broth. Add 2 cans soup, chiles, olives and chicken. Simmer 7 minutes then add 1/4 cup cheddar cheese, and sour cream. Layer in 9 x 13 inch pan. Tortilla, chicken mix, cheddar cheese, repeat, ending with 1 cup Cheddar cheese sprinkled on top. Bake at 350° for 30 minutes covered. Remove cover last 5 minutes.
In a large bowl, combine sugar, coconut, potatoes, vanilla and salt. Mix well. Line a 9-inch square pan with foil. Butter foil. Spread coconut mixture into pan. Cover and refrigerate overnight. Cut into 2 x 1-inch rectangles. Cover and freeze. Melt candy coating and dip bars. Place on waxed paper.
Fix 1 box jello by directions; add 3/4 can of peaches (no juice). Let set up. Mix other box jello with 1/2 cup boiling water; stir until dissolved. Add 1/2 Cool Whip. Beat until mixed well. Chill. Add remaining Cool Whip. Top with remaining peaches.
Dissolve gelatin and candies in 3 cups boiling water. Stir in applesauce, lemon juice and salt. Pour into 8 x 8-inch pan or gelatin mold. Chill until set.
Brown hamburger meat. Simmer first 9 ingredients for about 30 minutes. Add garlic clove or garlic powder. Oregano may be used, if desired. Pour over spaghetti. Add mushroom soup and 1 can tomato soup. Put cheese on top. Bake real good. Can be frozen.
In a mixing bowl, mix very lightly, sugar and butter (just enough to mix) then add one egg at a time.	Add the rest of ingredients as listed. Pour in a large, greased and floured loaf pan. Bake at 350° for 40 minutes.
Melt chocolate, peanut butter, butter and wax in top of double boiler. Spoon 1 tablespoon into each paper baking cup and drop 1 teaspoon of peanut butter on each. (Soften peanut butter in jar by placing in hot water.) Harden in refrigerator for 15 minutes, then cover with more chocolate mixture.
Combine all the ingredients, adding the well beaten eggs last. Pour into heavy skillet in which the butter has been melted. Bake in 400° oven 45 minutes. Serve directly from oven with roast pork, ham or chicken.
Mix peanuts, Karo syrup, water and sugar together. Cook on medium high, stirring constantly until syrup turns a caramel color, 15 to 20 minutes. Remove from heat. Add soda and stir vigorously for a few seconds. Then pour on a greased cookie sheet. When cool, break in desired pieces.
Cream butter and sugar. Combine flour, baking powder and salt. Add to creamy mixture with milk. Stir until smooth. Stir in raisins and spread in a greased 8-inch square pan. Combine brown sugar and cold water. Pour over batter. Bake at 350° for 40 minutes, until golden brown. Serve warm. Makes 9 servings.
Cream butter,	shortening and cream cheese. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition. Combine flour and soda. Add salt. Add to creamed mixture, stirring just until blended. Stir in coconut and remaining ingredients.	Pour batter into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool in pan 10 to 15 minutes. Remove from pan and let cool completely on a wire rack.
Mix vanilla pudding as directed. Add Eagle Brand milk. Blend in Cool Whip. Line dish with vanilla wafers. Add half of mixture, then half the bananas. Repeat! For top, crumble a vanilla wafer. Makes a large mixing bowl full.
Heat butter, add green pepper and mushrooms, cook on low heat 5 minutes. Add flour and stir until blended. Slowly add stock and milk. Stir over low heat until thick and smooth. Add pimiento and chicken. Add salt and pepper if desired. Heat thoroughly. Into slightly beaten egg yolks stir a little of the hot sauce. Slowly add the egg mixture to the remaining sauce, stirring constantly. Add sherry. Pour mixture into an 8-inch square pan. Cool, then put in refrigerator several hours or overnight. Cut chicken mixture into 4 squares. Place each square on a slice of bread. Cover with slice of bread. Smooth sides with spatula. Cut each sandwich in half. Beat eggs with 1/4 cup milk. Dip each sandwich half on all sides in egg mixture, then in potato chips. Place on greased baking sheet. Sprinkle almonds on top. Bake 30 minutes at 350°.
Sift together first 7 ingredients. Stir in oats and raisins. Combine remaining ingredients. Blend well and add to dry ingredients. Mix well. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 2 dozen cookies.
Spread 3 tablespoons pizza sauce on an English muffin half. Top with meat and mushrooms, then add cheese. Bake at 350° until cheese is melted and slightly brown, or boil for 3 to 4 minutes.
Mix and let set in refrigerator at least 12 hours. Serves 15, so this can be halved if desired.
Mix ingredients and spread on bread. Broil in oven until bubbly. Can be made earlier and broiled when time to serve. Spread can be refrigerated for 1 month. Makes 48 pieces.
Cream shortening, peanut butter and sugar until smooth. Add eggs, then flour. Roll into small balls. Place on cookie sheet and with a wet fork, flatten a crisscross design. Bake at 400° for 10 minutes. Makes 4 dozen.
Cut sirloin into thin strips. In a large skillet, quickly brown steak, adding A. 1. sauce and Worcestershire sauce to taste. Add peppers and onions. Cook until tender, about 10 to 15 minutes. Serve alone or over rice.
Sift flour, sugar, baking powder, salt and soda into large bowl. Grate orange and reserve 1 Tbsp rind. Combine juice of orange and boiling water. Stir in 2 Tbsp shortening and well-beaten egg. Add to dry ingredients. Mix until dry particles are moistened. Stir in chopped nuts, cranberries and reserved orange rind. Turn into greased 9 x 5 x 3-inch pan. Bake at 350 for 55 minutes to 1 hour.
Saute hamburg until blood disappears. Add rest of ingredients and simmer 1 hour.
Cook macaroni until tender, but firm. Drain. Heat sauce and mix with macaroni. Add mushrooms and half the pepperoni. Sprinkle with Parmesan cheese and 3/4 of the Mozzarella. Mix together and place in a buttered casserole. Top with remaining Mozzarella and pepperoni. Bake at 350° for 20 to 25 minutes or until cheese has melted. Serves 6.
Break fish in pieces and place in saucepan with cold water. Gradually heat to boiling and pour off water. Repeat until fish is no longer salty. Remove skin and bones and slice fish in very small pieces. Blend fish with first five ingredients. Serve on platter and garnish with lettuce, hard-cooked eggs and avocado pear slices.
Melt margarine in baking dish. Add sugar, milk and flour. Mix well with spoon. Pour fruit or berries on top of this mixture, but do not stir. Bake 20 to 30 minutes at 400°.
Mix together the cake mix, butter and 2 eggs with spoon. Put in greased pan with butter (9 x 13-inch), then pat it down.
In casserole, alternate layers of potatoes and crushed crackers. Dot with butter, etc. Pour can of soup over top. Bake at 375° for 1 hour.
Crush berries. Add sugar and white wine. Stir well. Chill. Soften gelatin in cold water; add boiling water. Stir to dissolve; cool. Combine gelatin and chilled strawberry mixture; beat with rotary beater until slightly thickened. Fold in whipped cream. Turn into 2-quart ring mold. To serve, fill ring with additional strawberries and whipped cream. Garnish top with large berries. Yields 10 to 12 servings.
In bowl, combine 10x sugar, butter, peppermint extract and vanilla. Add milk and mix well. Roll into one-inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes. Flatten with the palm of hand to 1/4-inch thickness. Chill for an hour. Dip into coating chocolate; place on waxed paper until chocolate is set. Yield: Approximately 5 dozen.
In large bowl, combine 2 cups flour, yeast and cinnamon. Heat milk and next 5 ingredients until just warm (about 120° to 130°). Add to dry mixture; add eggs. Beat at low speed of electric mixer for 30 seconds, scraping bowl. Beat 3 minutes at high speed. Stir in currants by hand and add enough of remaining flour to make a soft dough. Shape into a ball. Place in a lightly greased bowl, turning once. Cover and let rise in warm place until doubled, about 1 hour. Punch down and turn out onto floured surface; cover and let rest 10 minutes. Divide into 18 pieces; form into small small balls. Place on greased baking sheet 1 1/2 inches apart.
Place mixture on cookie sheet. Let cook for 1 hour and 15 minutes at 350°. Simple!! Enjoy!!
Cook broccoli until tender; drain. Arrange broccoli in oblong baking dish. Arrange chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle over all. Bake at 350° for 20 to 30 minutes or until heated.
Dissolve Jell-O in boiling water and let cool. Stir in next 7 ingredients and spoon into lightly oiled 4-cup mold. Cover and chill until firm. Unmold on lettuce leaves and garnish with fresh cranberries and orange rind strips, if desired.
Heat oven to 350°. Grease bottom of loaf pan. Mix all ingredients. Beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 1 hour. Cool slightly and remove from pan. Makes 1 loaf.
Allow sherbet to soften to a mushy consistency. Dissolve marshmallows in hot Jell-O mixture. Add pineapple and oranges, then sherbet. Add Cool Whip last.
Preheat the oven to 350°. Remove the skin and fat from the chicken and discard. Cut the chicken into six or eight serving-size pieces, then debone the breast. (Reserve the wings, back and bones from the breast to use for stock.) In a small bowl, combine the next seven ingredients. Mix well and reserve 1/2 teaspoon of the seasoning mix; sprinkle the remaining seasoning over the chicken and set aside.
Melt margarine in frying pan; saute onion. Add rice and stir. Pour in soup, milk, water and cheese; mix until cheese melts. Grease bottom and sides of baking dish. Chop broccoli and cauliflower; place in baking dish. Pour cheese and rice mixture on top; bake at 350° for 30 minutes.
Fry and drain sausage. Mix into eggs, sour cream and cheese mixture. Add and blend Worcestershire and salt. Pour into unbaked pie shells and bake at 400° for 10 minutes. Reduce to 325° and cook 25 to 30 minutes. Serve hot. Ham or hamburger can be substituted for sausage. Good any meal!
Mix together all ingredients, except Cheddar cheese. Place in baking dish. Top with cheese. Bake at 350° for 15 minutes.
Combine ingredients, adding peaches last. Mix just until blended. Spoon into lined muffin cups. Bake at 450° for 20 minutes. Makes 12 muffins.
Cake: Mix flour, eggs, granulated sugar, baking soda, nuts and pineapple together until well blended. Pour into a greased and floured 9 x 13-inch pan. Bake 35 to 45 minutes at 350°.
Mix cake mix, peanut butter, margarine and eggs and pat 1/2 the mixture in an ungreased loaf pan. Keep other half in bowl until the last. Combine rest of ingredients and pour over top of the half in loaf pan, then crumble the half remaining in bowl over what is in the loaf pan. Bake at 350° for 20 to 30 minutes.
Cut beef into 1-inch cubes. Place on rack in broiler pan and broil until rare. In braising pot, heat oil until hot. Add meat. Sprinkle with flour and saute for about 2 minutes. Combine next 6 ingredients and pour over meat and onions. Simmer until liquid has reduced so it barely covers the meat and onions. Cover tightly with aluminum foil and lid and simmer for 1 hour. Add carrots and okra and simmer 1/2 hour longer. Season with lemon juice. Garnish as you serve.
Combine grits, milk, onion and salt in a medium size bowl. Beat yolks until thick and lemon color. Stir yolk and cheese into mix. Pour into a greased casserole dish. Set casserole in a baking pan and pour boiling water in pan to a depth of 1 inch. Bake at 350° for 1 hour. Serve immediately. Serves 6.
Tear beef slices into bits and cover bottom of greased casserole dish. Wrap each chicken breast with slice of bacon, ends of bacon on bottom of dish. Mix soup and sour cream. Pour over chicken. Sprinkle with paprika. Bake, uncovered, at 300° for 1 1/2 hours.
Mix sauce. Coat chicken. Place in pan and cover with foil. Cook approximately 1 1/2 hours at 325°, turning chicken after 45 minutes. Serve with Uncle Ben's long grain and wild rice.
Mix salt, pepper, oil, egg yolks, crushed garlic cloves, dry mustard, Worcestershire sauce and juice of 1/2 lemon. Stir until mixed well. Cut romaine up in small pieces; add sauce and mix. Add 1/4 cup grated Parmesan cheese and croutons and enjoy.
In a pan, saute onions in butter. Add to pan with all the other ingredients. Cover and cook about 10 minutes or until cabbage is tender. Serve with sour cream saltines. Can be eaten without cream. You can add more cabbage and beets to recipe.
Make a well with flour. Beat eggs and add to center. Slowly add flour to the eggs. When all together, knead 8-10 mins. Put through pasta machine. Serves 4.
Sprinkle chicken with salt, paprika and pepper. Saute rice and onion in butter. Spread rice mixture in a 13 x 9 x 2-inch baking dish. Add broth and celery salt.
Melt chips and peanut butter in a double boiler. Pour over flakes. Drop by teaspoon on waxed paper. Refrigerate for 1/2 hour.
Cover split peas with cold water. Simmer gently 2 minutes and remove from heat. Cover and let stand 1 hour. Add ham bone, onion, basil, pepper, marjoram, thyme, salt and bay leaf. Bring to a boil and simmer 1 1/2 hours, stirring occasionally. Add and cook slowly uncovered 30 to 40 minutes longer: chopped celery, carrots and potatoes. Remove meat from ham bone and return to soup; discard bone.
Mix ingredients and place in 9 x 13-inch baking dish. Bake at 350° for 40 minutes. Cool and cut into squares.
Mix apricot preserves, Russian dressing and onion soup mix. Pour over chicken and bake at 350° for 1 1/4 hours or until chicken is done, basting with sauce occasionally during baking. Serve with rice.
Saute garlic, onion, carrots and celery in olive oil in medium soup pot. Add lentils, broth, red wine, vinegar and pepper. Simmer 1 1/2 hours. Serves 6 or 7 people.
Heat brown sugar, corn syrup, margarine and salt to simmer in a 4-quart Dutch oven over medium-high heat, stirring constantly.
Cook potatoes until done; drain and add soup. Blend with mixer. Add cheese and onion and blend. Melt margarine in microwave oven. Pour 1/2 melted margarine in large glass baking dish. Pour potato mixture over margarine. Sprinkle potatoes with crushed corn flakes. Pour remaining margarine over top of corn flakes. Bake at 350° for 45 minutes or until mixture bubbles.
Chop broccoli and cauliflower into small pieces, discarding all stems. Chop water chestnuts into small pieces. Mix together mayonnaise, lemon juice and sugar; fold in all vegetables. Mix together; chill for at least one hour.