HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice according to package directions. Cook broccoli according to package directions. Layer cooked rice, turkey, cooked broccoli, cheese slices, mushrooms and water chestnuts. Stir together soup, mayonnaise and chicken broth. Pour over layers in dish. Top with onions. Bake, uncovered, in a 350° oven for 35 to 40 minutes or until heated through. Makes 8 to 10 servings.
Finely grind chicken breasts in food processor. Stir in 1 cup bread crumbs, cream, parsley, onions, salt and pepper. Blend well. Shape into patties. Refrigerate 1 hour. Dredge in bread crumbs. Heat oil and butter in skillet and cook burgers until done.
Mix corn, sugar and melted butter in 2 quart greased casserole. Add Jiffy mix; stir thoroughly. Bake at 350° for 40 minutes or until brown.
Cook chicken in skillet until browned. Add onions and pepper; cook 5 minutes or until vegetables are tender-crisp. Stir in soup, water and soy sauce, heat to boiling, reduce heat to low. Cover and simmer 5 minutes or until vegetables are tender. Serve over rice.
Melt margarine in cookie sheet. Spread graham crackers to form crust. In a bowl, mix chocolate bits, nuts and coconut. Pour into cookie sheet and spread out evenly. Pour 1 can of milk over entire mixture. Bake at 350° for 15 to 20 minutes. Cut into squares.
Cut potatoes with or without peeling lengthwise into wedges. Brush lightly with oil. Sprinkle Parmesan cheese and oregano. Bake at 425° for 25 minutes.
Place cake cubes in large bowl. In medium bowl, combine powdered sugar and cream cheese. Beat until well blended. Fold Cool Whip into cheese mixture, then stir with pecans into cake cubes. Mix well. Spoon cake mixture into a pretty glass of crystal bowl. Spread cherry pie filling over top or layer: 1/2 cake mixture, 1/2 pie filling, 1/2 cake mixture, 1/2 pie filling. Garnish with additional Cool Whip.
Mix into a batter. Make a paper funnel. Pour into skillet of hot oil (not too much oil) in a swirling design. Let fry until lightly browned. Turn (turn only once to avoid getting soggy with grease). When done and still hot, sprinkle powdered sugar on top.
Place thawed turkey in roasting bag and bake at 350° about 4 to 6 hours. The last hour of cooking, stuff with the following: Mix seasoned and cornbread dressings together with chicken broth, 2 cups chopped (finely) celery and 2 cups of chopped onions. If more broth is needed, take from turkey bag. Place prepared dressing around turkey and finish baking. Turkey can be served whole on platter with dressing placed around it or you can debone turkey before serving.
Cook cabbage in boiling salted water until tender, drain. Saute onions in 5 Tbsp. oleo until tender. Add soup and mix well. Add cheese, stir until melted. Remove from heat and stir in drained cabbage, salt and pepper to taste. Place in ungreased 2 qt. baking dish. In skillet, melt 1 Tbsp. oleo, stir in crumbs until lightly browned. Sprinkle over casserole. Bake uncovered 350° for 20-30 minutes.
On a round pizza tray (medium size), smooth out sour cream. Add salsa on top of sour cream. Do not mix. On top, grate Cheddar cheese, then Monterey Jack, then Cheddar or vice versa. Sprinkle scallions on top of cheese (as much as you prefer) and top with olives and tomatoes. Serve with nacho chips.
Mix and make into 1-inch balls. Freeze on a cookie sheet and then drop into	plastic bag. Take out as needed and bake for 10 to 15 minutes at 400°.
Wash outside of cushaw; remove all seeds. Do not peel. Cut cushaw into 3-inch pieces. Place in baking dish. Sprinkle brown sugar on top and cover with the melted margarine. Bake at 350° for 3/4 to 1 hour.
Roll ham and cheese slices together, cheese on the inside. Fasten with toothpicks. Dip each roll in milk; roll in flour and dip in beaten eggs. Roll in breadcrumbs. Fry in margarine until browned, turning frequently. Cut each roll into four serving pieces.
Steam onion, green pepper and celery until tender. Cook ground beef and drain fat. Add corn, onion, green pepper, celery, rosemary, oregano, marjoram, salt and pepper. Combine tomato sauce and enchilada sauce. Pour half the sauce mixture over beef mixture and simmer 5 minutes.
Sift together the flour, meal, salt, baking powder and soda. Add egg substitute, milk and margarine, stirring only until mixed. Pour into a 9-inch square baking pan and bake for 15 to 20 minutes at 400° or until brown. One serving equals 0 mg cholesterol.
Marinate spaghetti and dressing overnight. Before serving, add the pepper, onion and tomatoes.
In a medium bowl, combine oats, flour, baking powder and baking soda. In a smaller bowl, mash the banana. Add egg whites, buttermilk, oil and vanilla; beat until well blended. Add to dry ingredients and mix until smooth. Spoon batter onto griddle.
Drain the whole kernel corn. Melt butter and mix with sour cream. Beat the eggs, then add all ingredients. Bake in oven at 350° for 40 minutes.
Preheat oven to 325°. Mix first 5 ingredients together. Put in baking dish, then mix together Ritz crackers, crushed, and margarine, softened. Spread on top and bake until it bubbles or just browns a little, about 20 minutes.
Grind together green onions, peppers, celery and parsley. Add all other ingredients. Refrigerate. Makes 1 quart. Great to eat with boiled shrimp.
Stir over low heat until blended the tomato soup and cream cheese. Mix gelatin and juice. When dissolved, add to soup mix and cool. Add the Miracle Whip, onion, celery and green pepper. Then add the two small cans of tiny shrimp. Mix well and chill for several hours.
Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside. Heat a large skillet over medium-high heat; add oil. Saute onion and garlic for 5 minutes or until tender. Add broth and 3/4 cup parsley; mix well. Bring to a boil. Place potatoes in a single layer in skillet. Return to a boil; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Remove potatoes with a slotted spoon to serving bowl. Add pepper to skillet; stir. Pour sauce over potatoes. Sprinkle with remaining parsley.
Preheat oven to 350°. Combine all ingredients (save 1/4 c. pecans). Mix well. Pour into shallow serving dish. Top with pecans. Bake 20 to 25 minutes. Serve hot with crackers.
Rehydrate minced onion in 1/3 cup water for 10 minutes; set aside. In a large heavy saucepot, heat bacon fat. Add pork; brown on all sides, a few pieces at a time; remove and set aside. To drippings left in saucepot, add sauerkraut and rehydrated onion; saute until golden, about 5 minutes. Return pork to saucepot. Stir in 1 cup water, wine, paprika, caraway, salt, tarragon, black pepper and bouillon cube. Bring to the boiling point. Reduce heat and simmer, covered, until pork is tender, about 1 1/2 hours. Stir in sour cream. Heat until hot. Sprinkle with parsley flakes. Serve with cooked noodles, if desired. Yields 6 to 8 portions.
Soften butter at room temperature and cream with sugar. Add 2 cups of flour, then add 1/2 cup extra flour, if needed, while kneading with hands. (Only add flour until dough cracks, not crumbles.) Place on cookie sheet and press and smooth until it covers the pan. Sprinkle with sugar; prick all over with fork. Bake in slow oven at 275° for almost an hour (if 1/2-inch thick). Should be light golden brown when finished. Cut into squares while still hot, then let cool on pan. Great, easy dessert. Kids will love it!
Bake cookie dough in well-greased pizza pan at 350° for 10 to 12 minutes. No longer! You want the crust chewy, not too done. Remove from oven and spread with peanut butter. Top and decorate with whatever candy, raisins or nuts you choose. Suggestions: Holiday-colored M & M's, chocolate chips, Heath (candy bar) bits, Reese's pieces and candy corn. Decorate as you wish.
Boil the sugar and water to soft ball stage. Add margarine, Marshmallow Creme and peanut butter. Stir until it begins to thicken. Pour into buttered pans. Let cool, then cut.
Put first 3 ingredients in a large bowl; mix well with a fork. Add shortening; mix until crumbly. In a small bowl, beat together water, vinegar and egg. Combine the two mixtures; mix until moist. Divide dough in equal flat round patties ready for rolling. Wrap in plastic. Chill 30 minutes.
Cook celery, onion, bell pepper and carrot in butter. Stir in flour and pepper. Stir in rice, water and broth. Heat to boiling point. Stir in half and half; almonds for garnish. Do not boil this soup.
Blend first two ingredients well. Add other ingredients and mix well. Place teaspoonful (rounded) on ungreased cookie sheet. Flatten with floured fork. Bake at 325° for 15 minutes.
Mix together the oyster sauce, 3 of the scallions, the soy sauces, sugar, chicken stock and cornstarch and set aside. Heat the oil in a skillet. When very hot, add the tofu and fry gently until light brown. Add the sauce and turn down the heat. Stir to coat. Serve when the sauce thickens, topped with remaining scallions. Serve with brown rice and vegetable or salad.
Cook and drain macaroni according to package instructions. Add next four ingredients while still warm. Cool. Add rest of ingredients. Refrigerate.
Combine vegetables with 2 cups water. Bring to a boil, then simmer 10 minutes. Do not drain. Make a white sauce with butter, flour and milk. Add cheese. Stir until melted. Add vegetables and water. Heat through.
Mix sugar, flour and baking soda. Add oil, eggs and pineapple; mix thoroughly. Bake on greased and floured sheet pan (18 x 21 x 1-inch) at 350° until brown (20 to 25 minutes). Use Barb's Pineapple Frosting.
Steam broccoli until tender. Melt Velveeta cheese or make white sauce and add Velveeta to sauce. Heat until cheese is melted. Immediately before serving, pour cheese sauce over broccoli.
So here it is, as you will want to again make it and remake it, for one seldom grows tired of it.
Mix pudding with water. Mix sugar with egg yolks. Add sugar and egg yolks to pudding and water. Cook until thick. Add butter and lemon juice. Let cool well. Fold whipped cream into pudding mixture. Use as filling and icing. Place cake in refrigerator to get cold and pudding to jell. Serve cold.
Combine raisins, brown sugar, shortening and butter, cinnamon and boiling water and bring to a boil. Let cool. Stir in soda sifted with flour. Stir in enough flour to make cake batter. Pour into two 9-inch round cake pans. Bake at 350° for 30 to 35 minutes.
Cook potatoes in chicken broth and onions. Saute sausage. Add to potatoes and broth. Add whole kernel corn. Add whipping cream. Cook 5 to 10 minutes.
Toss vegetables together in a salad bowl. In a small mixing bowl, combine mayonnaise, milk, sugar, salt and seasoned pepper. Pour over vegetables and toss lightly until thoroughly mixed.
Mix egg, sugar and shortening in a large bowl. Add baking soda to applesauce, then add to mixture in bowl. Add remaining ingredients. Mix thoroughly. Bake at 350° for 30 to 35 minutes or until done.
Saute onion in oleo. Add rice. Add beef consomme and mushrooms. Bake at 350° for 70 minutes.
Blend cheeses and 1/2 cup onions. Chill. Shape into ball. Roll in remaining onions.
In a small bowl, combine flour and baking powder. In a large bowl, beat margarine with electric mixer on medium speed 30 seconds. Add two sugars. Beat until fluffy. Add eggs and 1 teaspoon vanilla. Beat well. Stir in flour mixture. Stir in zucchini, coconut and nuts. Spread evenly in a greased 15 x 10 x 1-inch baking pan. Bake at 350° about 30 minutes or until toothpick comes out clean. Cool completely in pan on wire rack.
Grease a 9 x 13-inch pan. Layer bread cubes, drained sausage and cheese. Mix eggs, milk, mustard and salt. Pour over first layers. Cover and refrigerate overnight.
Slice bacon in half. Cut Cheddar cheese in small even cubes. Sprinkle cheese cubes with dash of cayenne pepper. Wrap bacon slices around each cheese cube. Fasten with wooden picks. Place on baking sheet or in an ovenproof glass dish. Broil for about 5 minutes, turning over after about 3 minutes or until cheese starts to melt and bacon is cooked to your liking. Garnish with cherry tomatoes. Serve as an appetizer with celery or carrot sticks or tortilla or other chips.
Place water in mixer bowl. Add flour, dry milk, sugar, salt and oil. Blend together for 45 seconds on low speed. Sprinkle yeast over center of bowl. Mix on medium speed for 10 minutes until dough leaves sides of bowl. Spray Pam on top of dough and sides of bowl. Cover with towel and let rise in warm place for 30 minutes or until dough doubles. Punch down and make out dough balls size of walnut. Proof until double in size. Bake at 350° for 12 to 15 minutes. Brush with butter. Makes about 42 rolls.
Cook rice according to package directions. Add onions before or after cooking. Slice sausage roll and add slices to cooked rice. Cook until sausage is hot; serve. Good with wheat rolls and salad. Serves 3 to 4.
Bring sugar and syrup to a boil. Remove from heat and dissolve peanut butter in mixture. Add other ingredients, mixing well. Pour into shallow pan. Let cool and cut in squares.
Melt butter. Saute onion and celery until tender. Add flour, salt and pepper, blending until smooth. Add water and cook until mixture comes to boil, stirring constantly. Add cabbage. Cover and simmer until cabbage is tender, about 10 minutes. Stir in ham and cook until heated through. Blend in sour cream. Heat but do not boil. Serves 6.
Line a 9 x 1-inch pan with mixture of pretzels, oleo and 4 teaspoons sugar. Bake at 400° for 6 minutes. Cool. Combine the next 3 ingredients and spread over cooked crust. Mix the remaining ingredients and let thicken slightly. Pour over cream mixture and refrigerate. Set out 1/2 hour before serving. Cut into squares. Serves 12.
Cook rice in 5 cups boiling water for 5 minutes; drain. Set aside. Cook onions in butter in large skillet until limp, but not browned. Combine all ingredients; mix well. Pour into greased 2-quart casserole. Bake at 350° for 1 hour. Yields 8 to 10 servings.
Make the cake according to package directions, except using 3 eggs instead of 2, and bake in a 9 x 13-inch pan. Leave in pan to cool. When the cake is cool, pour the pineapple over it. Spread to distribute evenly. Mix the cream cheese with the large package of pudding and the 2 cups milk. Spread mixture over cake. Spread the Cool Whip over all and refrigerate. Serves 8 to 10.
Dissolve yeast in warm water, add other ingredients and work until soft dough. Put in large, greased bowl. Cover with wet dish towel. Let set overnight at room temperature. Make into rolls two hours before meal time.	Let rise. Brush with melted butter. Bake at 350° for 25 or 30 minutes.
Melt in saucepan, stirring over low heat, the butter and chocolate. When chocolate has melted, add cocoa, sugar, cream and salt. Stir to combine ingredients. Bring to a boil slowly. Immediately remove from heat. Blend in vanilla. Warm in microwave before using. Makes 1 1/2 cups.
Combine corn and green beans in greased 2-quart baking dish. Mix soup, sour cream, onion and cheese in bowl. Spoon evenly over vegetables. Mix butter, cracker crumbs and almonds in bowl. Sprinkle over casserole. Bake at 350° for 35 minutes.
Mix juices and water. Pour into punch bowl and add ice cubes. Just before serving, pour in sodas. Top with fruit ring mold.
Beat eggs and add sugar, dash of salt and melted oleo. Add vanilla and pecans. Pour into pastry shell. Decorate top with pecan halves. Cook at 350° for about 50 minutes or until toothpick comes out clean when sticking into center of pie. Cool to serve.
Place chicken, 3/4 cup broth, seasonings and garlic in a large saucepan. Bring to a boil. Cover, reduce heat and simmer 10 minutes. Add vegetables and remaining 1/2 cup chicken broth. Replace cover and cook on low heat until chicken and vegetables are done, 45 to 50 minutes. Add lemon juice. Serve in bowls. Garnish with chopped parsley. Yields 4 servings.
Mix cake mix and eggs as directed on the package. Bake in 2 layers. Cool. Place first layer on cake plate. Spread 1/2 can pineapple and 1/2 coconut over first layer. Cover with 1/2 recipe of Seven Minute Frosting. Add second layer. Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Combine first 6 ingredients in small bowl; set aside. Place fish in single layer on well-greased broiler pan. Brush fish with lemon juice. Broil 4 inches from heat for 4 to 6 minutes. Remove from broiler and spread mixture on fillets. Broil 2 minutes or until lightly browned. Makes 6 servings.
Mix dry Jell-O into cottage cheese in long glass 8 x 11 1/2-inch 2-quart dish. Add drained pineapple. Fold in Cool Whip and chill.
Melt margarine. Beat eggs. Mix all ingredients together. Pour in 2 unbaked pie shells. Bake at 350° for about 55 minutes.
Sprinkle meat with paprika, salt and pepper. Heat the butter in a very hot skillet. Add meat, stirring to separate the pieces to cook evenly, about 2 to 3 minutes. Remove the meat with slotted spoon. Add onion; saute for 1 minute. Add the wine; cook down to reduce by half. Lower the heat. Add the sour cream, stirring (do not allow cream to boil, or it will curdle). Return meat to pan. Serve with noodles.
Cream 1/2 cup butter, eggs, sugar, vanilla and Hershey's syrup. Sift flour, baking powder and salt together. Add flour mixture and nuts to creamed mixture. Pour into pan and bake at 350° for 25 minutes. Cool.
Mix the margarine and sugar in a mixing bowl for 4 minutes. Add vanilla, flour and water; mix for 2 minutes. Add pecans. Preheat oven to 325°. Bake for 20 minutes. Roll cookies in powdered sugar while still hot. Makes 8 dozen cookies.
Mix flour, egg, vinegar and pineapple juice and cook until thick; cool. Pour pineapple over diced apples to keep from turning brown. Pour cooked sauce over apples and pineapple. Add nuts and whipped topping. Stir well. Chill.
Soak and scrub clams; let soak in water until ready to use. Heat olive oil in a 6-quart pot. Brown celery, potatoes, carrot, parsley, garlic and onion; stir often. Cut fish about 1-inch wide, add to vegetable mixture with crushed tomatoes and cook for 20 minutes. Add broth, water and bay leaves. Keep heat high enough to keep mixture bubbling. Stir occasionally. Add salt and all spices. After 10 minutes, add clams and wine; cook 5 minutes. Add crab and shrimp; cook another 5 to 10 minutes. Stir in butter. Serve with sourdough bread or pour over white rice. May also be served with green salad and pasta.
Melt almond bark according to package directions. Stir in crushed peppermints. Quickly spread onto a sheet of wax paper. When cool, break into pieces.
Butter flour tortillas. Add scrambled eggs, bacon or ham, cheese and picante sauce. Roll like a burrito. Cook 45 seconds in microwave.
Mix macaroni, onion, ham, salt and mayonnaise. Consistency should be a little liquid but not too liquid. Toss broccoli and 1/2 of cheese into mixture. Bake at 350° for 35 minutes. Add remainder of cheese. Cook for additional 5 minutes. Enjoy!!
Heat oven to 350°. Mix meat, rice, 1/2 cup water, onion, salts, garlic and pepper. Shape meatballs. Place in ungreased baking dish (8 x 8 x 2-inch). Stir together remaining ingredients. Pour over meatballs. Cover with foil. Bake 45 minutes. Uncover and bake 15 minutes longer.
Heat first 6 ingredients to boiling in saucepan. Add some of the hot mixture to the slightly beaten egg, then stir into the hot vinegar in saucepan. Cook until mixture thickens and boils. Remove from heat. Beat in 2 tablespoons cream. (I use milk instead of cream.) Pour while hot over 3 cups finely shredded cabbage. Chill; serve cold.
Put in mixing bowl the sugar, flour, cocoa, baking soda, baking powder and salt. Mix at low speed, slowly but steadily and add coffee, milk and oil which was mixed in a quart jar. Stop mixer, scrape sides and bottom, turn on again and add eggs and vanilla. Bake in 3 (9-inch) greased and floured pans at 350° for 25 to 30 minutes.
Saute onion in oleo. Add hamburger and brown. Drain. Add flour, soup, salt and pepper. Simmer 10 minutes. Add soup, bouillon and sour cream. Heat; sprinkle with parsley. Serve over noodles.
Place all ingredients, except potatoes, in a large bowl and mix. Now add potatoes and mix well. (It's easier to add potatoes last.) Place in greased 9 x 13-inch pan. Bake at 350° for 1 1/2 hours, uncovered. Do not stir. Sprinkle with parsley or paprika.
Mix rice, marshmallows, pineapple, cherries and nuts in a bowl. Chill the evaporated milk in freezer tray until soft ice forms around edges (about 15 or 20 minutes). Then whip it until stiff, 1 minute. Add lemon juice; whip 2 more minutes until very stiff. Beat in sugar. Fold into rice mixture. Spoon into serving dishes. Makes 6 servings.
Cook chicken. Let cool and cut into strips. Cook broccoli by directions on box. In a 13 x 9 inch pan, layer chicken and broccoli. Mix soups, egg, mayonnaise, and cheese. Pour over chicken and broccoli. Top with dressing mix. Drizzle with melted butter. Bake at 375° for 45 minutes.
Mix first 5 ingredients in a bowl. Heat milk in a large pan. When hot, pour in paste. Cook until thickened. Add vanilla. Wonderful over biscuits!
Mix together eggs, cake mix, pudding, cold water, oil and salt. Pour into a greased 9 x 9-inch baking pan. Bake at 350° for 35 minutes. Cool for 5 minutes. While cooling, make sauce. Heat together powdered sugar, orange juice, water and butter over double boiler until well mixed. Poke holes in cake with fork and pour sauce over cake. Heat sifted powdered sugar and lemon juice to boiling and pour over warm cake.
Mix together. Roll in small balls in sugar and flatten with sugar. Bake at 375° for 8 to 10 minutes. Enjoy!
Drain 1 can of peas. Place in bottom of a large casserole dish. Layer 2 1/2 boiled eggs and 1/2 can mushroom soup. Cover with sliced cheese. Stand saltine crackers up around inside of casserole dish. Melt 1 stick oleo in pan. Crumble up enough crackers to take up liquid oleo. Put on top of casserole. Bake at 350° for 30 to 35 minutes.
Blend together butter, cream cheese and powdered sugar. Mix milk and pudding. Mix together pudding mixture with cheese, butter and sugar mixture. When smooth and blended well, fold in nondairy whipped cream. In plastic flowerpot, put layer of crushed cookies, then layer of filling. Alternate layers so that top is finished with crushed cookies (looks like potting soil). Refrigerate for at least 1 hour before serving. Place a silk flower or flowers in center and use a plastic shovel for serving.
Cut zucchini in thin slices. Mince garlic very fine. Saute zucchini and garlic very slowly in oil in skillet. Salt and pepper to taste. Cover and cook until tender. Beat eggs with rotary beater. Add milk and Parmesan cheese. Beat thoroughly; season with salt and pepper. Pour over zucchini and lift slices gently so egg mixture gets to bottom of pan. Cover and continue to cook over low heat until eggs are set. This can also be cooked in a very slow oven. Slice in pie shaped wedges and serve hot. Serves 6. Good with tossed salad, garlic bread and fish.
Mix well and pour into 9-inch pan. Bake 45 minutes at 350°.
Mix all ingredients. Store in tightly covered container at room temperature. For each serving, stir 4 level teaspoonfuls mixture into 3/4 cup water in cup or mug. Microwave, uncovered, on High for 1 to 2 minutes or until hot. Stir. Yields 16 servings. Contains 30 calories per cup.
Blend first 4 ingredients using electric mixer. Use as a dip for apples. Makes 1 cup.
Heat butter and sorghum to a boil. Stir in ginger and spices. Stir in soda. Take from fire and add sour milk and beaten egg. Beat well. Add flour sifted three or four times. Beat again, hard. Bake in loaf pan 8 x 8-inch or two small square cake pans. Bake at 300° for 50 to 60 minutes.
Slice and simmer the vegetables for 25 minutes in covered frypan. After cooking 10 minutes, slice the apple over the vegetables. Pour vegetables into a 2 1/2-quart casserole. Pour the sweet 'n sour sauce over top. Put in oven at 350° for 15 minutes. Best with fish or chicken.
Boil squash, drain and mash. Add onion, milk, eggs, cheese, butter and salt. Pour into casserole dish. Top with bread crumbs and bake at 350° for 30 minutes.