HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli in buttered casserole. Mix soup, mushrooms, cheese, onion and garlic powder over broccoli. Make stuffing. Place on top. Sprinkle grated cheese on top. Bake until crisp and brown at 350° for 45 minutes.
Melt butter and cream with sugar. Beat well after adding each egg. Add a little milk and coconut. Add the rest of milk and extract. Pour in uncooked pie shell. Bake at 375° for approximately 30 minutes or until done.
Rub chops with salt and pepper; melt butter in skillet. Add chops, brown lightly on both sides. Remove chops, add onions. Brown lightly. Put sliced potatoes in baking dish. Arrange chops over top. Add soup and milk to onions in skillet. Blend until smooth. Pour over chops. Cover and bake in moderate oven for 30 minutes, uncover and bake additional 30 to 40 minutes.
Cut 12 donuts and hole from bread and set aside. Cut off crusts. Tear remaining bread into bite size pieces. Spread across bottom of a 9 x 13-inch cake pan. Place layer of cheese over bread, then layer of broccoli and a layer of ham. Arrange donuts and holes on top. Combine remaining ingredients and pour over bread and all. Cover and refrigerate for 6 hours or overnight. Bake uncovered at 325° for 1 1/2 hours or until cheese bubbles. Let stand for 5 to 10 minutes before cutting into squares.
Put boiling water in bowl. Add Jell-O and stir until dissolved. Stir in ice cubes and mix until melted. Remove 1 cup Jell-O and put in a medium bowl. Put remaining Jell-O in a serving bowl and let it set. When the one cup of Jell-O is almost set, mix in 1 1/2 cups Cool Whip and 1 small can crushed pineapple (drained). When mixed, spoon over set Jell-O. Refrigerate until ready to serve.
Wash broccoli; cut into small florets. Mix all ingredients together; put in a sealed plastic bowl. Chill overnight. Every once in a while, shake the bowl so everything stays mixed together and evenly coated. Serve cold as either finger or fork food.
Marinate green beans in dressing for at least 1 hour; drain and reserve marinade. Remove skin and bones from salmon and break into large chunks. Place salmon and green beans on platter lined with salad greens. Garnish with tomatoes and cucumber. Combine reserved marinade with sour cream and serve with salad.
Beat together sour cream, eggs, salt and pepper. Cook noodles and drain. Butter 2-quart casserole or pan. Place one layer of cooked noodles, one layer of ham and then pour a little of egg mixture and a few pieces of butter. Repeat ending with ham on top. Place the rest of butter on top. Bake at 350° for 1 hour.
Wash and peel peaches. Cut in half. Remove and discard pits. Cut into small pieces in a large kettle. Add sugar and bring to a boil. Cook and stir for 10 minutes or until as tender as desired. Pack in hot sterilized jars and seal immediately.
Put uncooked rice in bottom of casserole dish. Brown meat until it turns color. Pour off any grease. To meat, add celery, onion, soy sauce, soup and water. Pour over rice and bake at 350° for about 1 hour. Do not stir. Just before serving, heat bean sprouts; drain liquid and spread on casserole. Return to oven for 5 minutes.
Dissolve yeast in 3 tablespoons of warm water. Combine sugar, shortening, 1 cup of warm water, salt and eggs in a large bowl. Mix well. Add yeast and flour; beat until smooth. Cover and refrigerate overnight. Roll dough into circle; brush with melted butter. Cut 16 triangles. Roll triangles up, beginning with wide end. Place on greased baking sheet point sides down. Let rise until doubled in bulk. Bake in preheated 350° oven until brown.
Mix all together and put in large casserole. DO NOT PRE COOK macaroni. Bake at 300° for 1 hour. Best if you can mix the night before cooking the next day and be sure and keep refrigerated.
Melt butter and sugar. Beat in eggs and add flour, salt and almond extract. Mix well. Line a 10-inch skillet with foil and pour batter over it. Top the batter with slivered almonds and bake at 350° for 40 minutes. Remove foil after cake has cooled. Serves 8.
Beat sugar, butter, eggs and vanilla until fluffy. Add salt, flour, baking soda, water and cocoa. Pour into pans. Bake 30 minutes or until done.
Crush berries. Place in a large stoneware crock. Cook with boiling water. Cover with lid on crock. Let set for 3 days. At end of the 3rd day, strain the juice and discard the pulp. Add sugar to juice. Stir to mix well. Place juice in an air-locked container for 3 months (5 gallon glass carkoy). Bottle the wine and place in your wine cellar or have a cheese and wine party for 50 friends.
Melt butter. Sprinkle in crumbs and press in pan. Add each ingredient in order, making layers. Drizzle milk evenly over layers. Bake at 350° for 25 minutes.
Mix together and store in tight-fitting container. To serve, use 2 heaping teaspoons per cup of hot water.
Heat honey, butter and salt in a saucepan (or microwave cup) until the butter just melts. Slice onions but do not separate rings. Arrange slices in greased baking pan. Pour honey mixture evenly over onions. Bake for 45 minutes at 450° or until golden brown.
Saute ground beef in butter. Transfer to a pot. Saute onions; add to meat. Also add remaining ingredients; cook over medium-low heat, covered, for 20 minutes.
Fry fatback. Let grease cool after taking meat out. Pour corn in pan. Pour in 1/4 cup water. Mix flour and water together. Pour flour mix into pan. Cook on high until it boils. Heat and cook 5 minutes. Stir frequently. Salt and pepper.
Put all except oil in paper bag. Shake. Pour oil into bag over crackers. Shake and let stand 24 hours.
Soak dates in hot water, mixed with soda, until most of water is absorbed. Sift together dry ingredients. Add date mixture and mix well. Add mayonnaise, vanilla and nuts. Pour into greased and floured tube pan. Bake 35 minutes at 325°.
Blend all together in a blender. Pour it in a mold, greased with no-stick corn oil and sprinkled with sugar. Bake it in the oven for about 40 minutes at 350°. Test it with a toothpick until it comes out dry. Let it cool and unmold. Sprinkle top with granulated choco-mint.
Boil potatoes in jackets; cook, peel and shred on medium grater. Shred cheese on same grater; do not wash in between uses. Butter a 1 1/2-quart casserole dish. Alternate layers of potatoes and cheese. Sprinkle salt on each layer. Pour whipped cream over potato-cheese mix. Top with bread crumbs and butter mixture and bake at 350° for 45 to 60 minutes.
Combine all ingredients in crock-pot. Stir together. Cover and cook on low setting for 8 to 12 hours (or high for 4 to 6 hours). Serve over rice. Makes 4 servings.
Place all ingredients except tortillas and picante sauce in a food processor. Process until smooth. Spread mixture on flour tortillas and roll up. Place in damp paper towels and place in Ziploc storage bags. Chill.
Mix pudding and milk until thick. Add sour cream, Cool Whip, salt and vanilla. Layer with bananas and vanilla wafers. Top with crumbled vanilla wafers. Chill and it's ready to eat.
Snap and wash green beans. Fill quart jars, then add 1 teaspoon of salt per quart jar. Fill with water to the neck of the jar. Put 1 1/2-quarts of water in canner and pressure for 15 minutes at 10 pounds of pressure.
Preheat oven to 350°. In bowl, add lemon juice, Worcestershire, garlic powder, salt and pepper to cream cheese. Blend well. Fold in crabmeat and spoon mixture into small baking dish. Bake 15 minutes until hot and bubbly. Serve with Pepperidge Farm crackers.
Mix all ingredients; pour into glass bowl. Let stand at least 12 hours before serving. Yields 6 to 8 servings.
Mix eggs, oil and sugar. Add zucchini, sifted flour, soda, salt, baking powder, cinnamon and vanilla. Mix well. Add nuts. Bake in two loaf pans at 325° for 1 hour.
Mix fruit, raisins and pecans in a large pan. Pour sugar over fruit and mix with hands until fruit is coated with sugar. Pour flour over fruit/sugar and mix with hands. Beat eggs and pour over mixture; mix well. Pour melted butter over all and mix well.
Cook and rinse spaghetti in boiling water; drain. Add all ingredients and refrigerate until serving.
Mix together the dry ingredients. Add enough milk to make a thick batter. Mix in onions. Fry in deep fat or in smaller amount of fat, if desired.
Beat together the ingredients. Add 1 cup pecans and stir with spoon. Pour into unbaked pie shell. Bake 40 minutes or until set at 350°. Serve cold.
Put milk in bowl. Add egg yolks. Gradually add lemon juice, beating until thick. Pour into graham cracker crust. Beat egg whites; add to pie for topping.
Mix Jell-O, Cool Whip and cream cheese (whipped cream cheese is easier). Then add pineapple, oranges and fruit cocktail.
Mix together; grease your hand and press into 9 x 12-inch pan. Bake at 375° for 15 minutes. Cool.
Saute onions, garlic and chili pepper in a heavy saucepan. Add chili powder, cumin, broth and turkey; simmer 1 hour. Add cooked or canned beans and simmer 15 minutes. Add shredded cheese until melted and blended. Add sour cream just before serving. Makes 4 to 6 servings.
Grease baking dish; put in brown sugar; add the pineapple on top. Put the dry cake mix over top; then slice butter and cover the mix. Then sprinkle the chopped nuts on top. Bake for 45 minutes at 350°.
Dissolve 2 packages gelatin in 2 cups boiling water. Add cold water and the vinegar. Chill until thickened. Pour 1/2 cup of gelatin into a 9 x 5-inch loaf pan. Arrange 3 pineapple rings on top. Fold in banana slices and spoon 1 cup gelatin into pan. Chill again until set, but not firm. Blend mayonnaise into remaining thickened gelatin until mixture is smooth. Chill until firm, about 4 hours.
Mix in order; bake at 350° for 1 hour, in 3 (1-pound) coffee cans, greased and floured. This freezes well for an indefinite period of time.
Mix zucchini and cheese together. Mix Bisquick, salt, pepper and oregano together, then mix with first part. In blender, put eggs, oil, and onion. Blend and mix with other ingredients. Grease bowl. Bake at 350° for 40 minutes or 325° for glass dish.
Place drained peach halves in an oblong baking dish. In a small mixing bowl, beat the cream cheese, then add honey to taste. Continue to beat until mixed well. In each peach half, put a spoonful of the cream cheese-honey mixture. Bake until hot (about 20 or 25 minutes) in a 350° oven. Serve hot, in place of a salad. Delicious!!
Mix butter and sugar, add eggs, and mashed bananas. Combine flour and soda; slowly blend with sugar mixture. Add pecans, bake in muffin tin for 20 minutes at 400° or until brown.
Dissolve yeast and sugar in warm water in a medium bowl. Mix in Bisquick and milk until dough forms. Gently smooth into a ball on surface dusted with Bisquick. Knead 10 times.
Bake and shred chicken. Mix chicken, soups and onion together with Ro-Tel. Crush bag of Doritos and place 1/2 bag in bottom of 9 x 13 pan. Pour chicken mixture on top. Put remaining 1/2 bag of Doritos on top, then top with cheese. Bake at 350° for 20 minutes.
Mix meatball ingredients together. Roll into balls the size of walnuts. Roll the balls into flour and brown in fry pan.
Mix all ingredients together. Bake in greased pan at 350° for 30 minutes. Cool and cut into squares.
Boil chicken breasts until done. Cut into bite-size pieces. Mix chicken with cream of chicken soup, sour cream, chicken broth and butter (melted). Top with Ritz crackers, crumbled. Bake at 350° to 375° for 20 to 30 minutes.
Combine honey and peanut butter. Add nonfat dry milk and oats, a little at a time. Shape into small balls and place on waxed paper or a plate. Makes 2 dozen.
Mix all ingredients except potatoes. Then add potatoes and mix well. Pour into a greased 9 x 13-inch baking dish. Bake at 350° for 45 minutes. Sprinkle 1/2 cup cheese on top. Bake 10 to 15 minutes longer.
Combine wafers and 1/3 cup melted butter for crust or use 2 ready made chocolate crusts.
Peel and core apples. Prepare dough of flour, salt, milk, baking powder and Crisco. Work out and divide into 6 equal balls of dough. Flour board and roll out placing one whole apple in center of dough. Sprinkle sugar and cinnamon into hole of apple, then wrap and sit into baking dish.
Combine first 4 ingredients in container of an electric blender; process until smooth. Gradually add strawberries. Process until smooth and slightly thickened. Yields 3 3/4 cups.
Blend powdered sugar, cream cheese and half of the Cool Whip. Spread over crust. Combine instant pudding, milk and vanilla; beat for 2 minutes. Spread over cream cheese mixture. Spread remaining Cool Whip over pudding and garnish with remaining pecans.
Cook meat on high for 3 to 4 hours. Keep adding water so you don't boil the meat dry. Meat should be tender. Add remaining ingredients. Simmer for several hours.
Melt margarine; add sugar, cocoa and milk. Stir; bring to boil. Boil 1 minute. Remove from heat; add oats and peanut butter. Mix well. Drop onto wax paper. Harden and serve.
Cream first 3 ingredients. Add remaining ingredients. Drop by teaspoon. Butter bottom of flat glass once. Dip in sugar and press mound of dough. Bake at 375° for 12 minutes.
Preheat oven to 400°. Prepare Stove Top stuffing according to package directions and place stuffing in baking dish. Wash chicken breasts and pat dry. Fillet each chicken breast into two slices. Place chicken breasts on top of stuffing and press down into stuffing.
Mix and place onto cookie sheet. Bake at 425° for 10 to 12 minutes.
Preheat oven to 375°. Lightly grease two 12-inch pizza pans. Cream first 4 ingredients in large bowl. Add eggs and beat until light. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture. Blend well. Stir in nuts and chips. Divide dough in half and press into prepared pan. Bake 20 to 25 minutes. Cool completely. Cut into wedges to serve.
Cook onion and celery a few minutes, until tender. Mix all together. Add enough stock to make dressing moist. Put a few pats of butter on top. Bake at 375° in glass baking dish until brown.
Put apples in baking dish. If using fresh apples, cover with the water and lemon juice. If using canned apples, omit water and lemon juice. Mix all other ingredients together and spread over apples. Cover dish. Bake in 350° oven for about 45 minutes.
Cook chicken in micro 10 to 15 minutes. Let cool. Brown celery and onions in oil. Add all ingredients (except pasta) and cook on low heat. Stir often until oleo and cheese melt. Cook pasta and drain. Add to sauce and toss. Cook in oven at 350° for 20 minutes.
Caramel sugar with 1/4 cup water. Line a suitable mold with 3/4 of the caramelized syrup evenly and set aside. Stir the milk into the remaining 1/4 of the caramelized syrup. Place over low heat and stir continuously until all caramel is dissolved. Mix egg yolk and slightly beaten whites and beat lightly to mix thoroughly. Add sugar and lemon rind; then add coconut milk with caramelized syrup. Mix well. Strain through a cheesecloth and pour into mold previously lined with caramel. Cook slowly in a pan with hot water without allowing the water to boil. After about 1 1/2 hours of cooking, place a piece of plain metal sheet over the mold and over this place a few pieces of live charcoal to brown top of custard. Or slip under broiler in oven just long enough to brown.
Prepare Supremes by wrapping cheese and then ham around each breast. Secure well with wooden toothpicks. Beat eggs; dip each Supreme in egg and roll in breadcrumbs. In shallow baking dish, melt 1 stick of butter and add Supremes. Place on low rack in 350° oven and bake 35 minutes, turning only once during cooking time. Baste often, adding more butter if necessary.
Clean and remove stems from mushrooms. In blender, blend 1 slice bread (in pieces) and spices. Add remaining bread in pieces and stems a little at a time. Melt butter in pan. Add mixture and saute for 5 minutes. Stuff caps. Set caps in shallow well-greased pan. Bake at 375° for 12 to 20 minutes.
Cream margarine and sugar. Beat in 2 whole eggs and two egg yolks. Stir in vanilla and sift flour, salt and baking powder. Add to creamed mixture, along with milk. Bake in 3 layers until done. Cool.
Mix all. Crumble bacon over top and mix slightly. Bake at 350° for 1 hour.
Combine peanut butter, milk and cream cheese in a large bowl. Beat well on low speed. Add the confectioners sugar and 1 c. of the cool whip. Mix until creamy and smooth. Pour 1/3 of the mixture into the graham cracker crust. Drizzle with chocolate syrup and sprinkle with Reese cup chunks. Repeat layers 2 more times. Top with additional cool whip and drizzle with chocolate syrup. Sprinkle with Reese cup chunks. Freeze until firm. Serve slightly thawed. Store leftovers in the freezer.
Beat butter, sugar and vanilla until light and fluffy. Add flour and mix well. Shape dough around unwrapped chocolate kiss. Bake on ungreased cookie sheet at 375° for 12 minutes. Cool and roll in confectioners sugar.
Mix together in a big bowl the Hershey bars, chocolate chips and marshmallow cream. Heat remaining ingredients to boiling. Boil 5 minutes, stirring constantly. Add to mixture and beat until creamy. Spread on greased cookie sheet.
Combine all ingredients. Chill. Serve with any hot or cold fish. Makes about 1 1/3 cups.
Scrub potatoes; pat dry. Prick with a fork. Bake at 400° for 50 minutes or microwave until done. Cool until you can handle with hands. Cut lengthwise into wedges. Cut center away leaving 1/4 inch. Prepare topping. Fry skins in oil until crisp. Divide topping between skins. Sprinkle with cream cheese and bacon on top. Bake for 5 minutes at 400°. Serve immediately.
Cream eggs, oil and sugar. Add bananas, vanilla and lemon juice. Add dry ingredients. Mix well and put in well-greased loaf pan. Bake at 350° about 45 minutes.
Cream the butter and eggs together. Add eggs, one at a time, beating well after each addition. Mix fruit and nuts in enough flour to coat well. Add rest of ingredients. Bake at 250° for 2 1/2 hours.
Beat with eggbeater the first 5 ingredients; add enough flour to make a stiff dough. Let rise until light in a greased pan or covered dish in refrigerator. Knead dough and make rolls the size of a walnut; let rise in greased baking pans. Butter tops and bake for 25 minutes at 400°. Butter tops again to keep rolls soft. Makes 4 dozen.
Sift flour and sugar together; add berries and mix well. Pour into pastry-lined pie tin; moisten edge of dough with water. Cover with top crust, making opening for steam to escape. Press pastry well over edge and trim. If canned berries are used, measure scant 1/2 cup sugar and 2 tablespoons flour.
Melt over low heat the butter. Stir slowly with flour until well blended. Stir in slowly the milk (or milk and light stock, or stock and cream). Simmer and stir the sauce until it has thickened and is smooth.
In a heavy skillet over medium-high heat, add olive oil and cook meat to desired doneness. Remove meat and keep warm. To skillet, add chicken broth, balsamic vinegar and mustard. Over medium-high heat, heat mixture to boiling, stirring constantly and scraping the bottom of the pan until browned bits are dissolved and mixture reduces slightly.
Mix together sugar and water and put meat into for 8 hours. Add barbecue sauce, salt and catsup; mix these well. Place all ingredients in 2-quart casserole dish. Cook at 250° for 4 hours or 300° for 3 hours. Be careful at 300° not to burn sauce.
Set oven at 500° and place a 2-quart casserole, well-greased, in oven.
In top of double boiler, over hot not boiling water, melt chips with milk. Remove from heat. Put in a long bowl with marshmallows, nuts and raisins. Mix in chocolate and milk. Drop by teaspoon onto wax paper lined baking sheet. Chill 2 hours. Store loosely covered in cool, dry place. This amount makes 5 dozen.
Combine pudding mix, sugar and 1/4 cup milk in 2-quart saucepan. Add egg yolks and blend. Add milk; mix well. Cook over medium heat, stirring constantly until mixture comes to full boil (about 10 minutes). Cool. Beat egg whites until stiff; fold in cooled pudding mixture. Add vanilla and Grand Marnier; cool 2 hours. Just before serving, whip the cream and add. Sprinkle nutmeg on top. Serves 12.
Parboil vegetables until tender. Place in casserole with soup and sour cream. Pour butter over mixture; sprinkle top with croutons. Cover with foil and bake at 350° for 3/4 to 1 hour.
Slice the avocados in half and remove the pits. Then take out the pulp and place in a bowl. Mix the pulp with the baby Gouda cheese, crab meat, salt and pepper. Spoon mixture back into avocado skins. Garnish with sliced, boiled eggs and fresh parsley.
In a deep microwaveproof bowl, dump (no need to stir, just dump) xxxx sugar, oleo, cocoa, salt and milk. Microwave for 2 minutes. Stir mixture, mixing thoroughly. Add vanilla and nuts; stir. Pour into buttered 9-inch pan. Allow to cool. Cut into squares. Delicious and easy to make. Discovered in my microwave recipe book.
Mix together mayonnaise and cream cheese. Heat soup. Add the Knox gelatine, dissolved in 1 teaspoon cold water. Add soup mixture to cheese mixture. Add minced or chopped onions to taste and 8 or more ounces crab. Put in mold; refrigerate. Spread on crackers.
Fry onions in butter at medium heat for 10 minutes, until tender (not brown). Dissolve bouillon cubes in boiling water. Add onions; stir well. Toss croutons in soup bowl and pour hot soup over it. Sprinkle with grated Parmesan cheese and add a dash of cayenne pepper.
Place cooked potatoes (well done) in a long pan. Cook over medium heat. Add sugar, butter and milk until well mixed and hot. Add flavoring to cooked mixture.
Brown ground beef and drain; add onion, pepper and celery. Saute about 5 minutes. Add tomatoes and simmer until vegetables are tender. Add beans; simmer 10 to 15 minutes longer.
Preheat oven to 375°. Sift flour with baking powder and salt. Beat egg whites until foamy. Gradually beat in 3 tablespoons sugar, beating until stiff peaks form. Into flour mixture beat milk and egg yolks until smooth. Gently fold flour mixture into egg whites along with lemon juice, just until combined. Slowly heat large buttered skillet or griddle (about 10 inches) with metal handle. Turn batter into skillet, spreading evenly. Arrange apple slices in pattern over top. Sprinkle 1/4 cup sugar mixed with cinnamon over top. Bake about 10 minutes or until top is glazed. Cut into wedges; serve warm. Top with whipped cream or ice cream.
Peel and cube zucchini and eggplant. Place in salt water overnight. Saute garlic, onions and peppers in a small amount of oil. Add the rest of the ingredients and allow to simmer for an hour or two. Serve alone as soup or over pasta as sauce.
Mix first 3 ingredients. Pat into a 9 x 9-inch baking pan. Bake 15 minutes at 350°. Beat rest of ingredients together and pour over first part. Bake 25 minutes. When cool, sprinkle with powdered sugar and cut into squares.
Blend all ingredients except nuts together with mixer. Grease a cookie sheet and line with waxed paper. Allow waxed paper to extend over both ends of cookie sheet. Pour batter onto 15 x 10 x 1-inch jelly-roll pan; sprinkle nuts on top and bake at 375° for 15 minutes. When baked, turn out onto a linen towel sprinkled with powdered sugar; roll up into towel (jelly-roll style) and refrigerate for 1 hour.
Mix ground beef, onion, bell pepper, salt, black pepper and dried onion. Mix into large bowl. Roll into a ball-like shape. Place in a deep pan. Cook until brown. Place shortening and flour into pan, stirring occasionally, until flour is brown. Pour 2 cups of water into pan. When water begins to boil, turn down burner and let simmer for 5 or 10 minutes.
Combine the lemon juice, olive oil and seasonings in a bowl. Marinate the fish in this mixture for at least 1 hour or as long as 6 hours (if thin fillets are used, no longer than 1 hour). Place the fish, skin side down, in a baking dish. Pour the marinade around the fillets and add enough water to cover 3/4 of the fish. Broil the fish until it flakes easily with a fork.
In blender, puree strawberries with 1/4 cup pineapple juice. Add Cool Whip.
In pot, cook onion, celery, carrot and parsley until tender in water to cover. Add bouillon and 2 cups water. Add margarine or oil. Bring to a boil. Stir in cornstarch, dissolved in 1/2 cup water. Return to boil, stirring, until clear and slightly thickened.