HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat with butter a 13 x 9-inch casserole dish. Put in package broccoli. (Mix soup with wine and/or milk.) Add seafood (crab or shrimp). Add bread pieces. Top with soup mixture, then cheese. Sprinkle Parmesan; bake for 45 minutes at 350°. Serve over rice or noodles. This is a very quick and easy dinner!
Mix together and pour into greased 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes.
Dissolve gelatin in water and let partially jell. Add next 4 ingredients and let congeal until firm. Combine pineapple juice, sugar and flour and cook slowly until thickened, stirring constantly. Add cream cheese. Stir until smooth. Spread on top of congealed mixture. Top with a layer of whipped topping. Add sprinkles of coconut.
Over low heat mix marshmallows and milk. Stir until marshmallows are melted. Pour over lime jello. Stir until jello is dissolved. Stir in cream cheese (softened). Mix until dissolved. Add crushed pineapple. Chill all ingredients before adding Dream Whip. Chill well before serving.
Cut up broccoli; add olives, onion and eggs. Combine with mayonnaise, sugar, lemon juice, salt and pepper. Add mushrooms and toss.
Melt butter. Add sugar and flour; blend well. Gradually add milk; heat until it begins to thicken. Beat eggs. Add the lemon juice. Gradually add about 1 cup of the hot milk mixture to eggs. Combine the two mixtures; cook until thick. Cool briefly. Pour into baked pie crust. Top with meringue or Cool Whip.
Heat first 3 ingredients to boiling. Turn heat to low and stir in bread crumbs and cinnamon until well mixed. Turn into 8-inch pie pan and press into uniform layer over bottom and up sides. Bake in a moderate oven at 350° for 10 minutes. Chill and fill with any precooked or chiffon pie filling. Makes one 8-inch pie crust.
Chop enough apples to fill pie crust. Mix dry ingredients and sprinkle over apples. Chip 2 tablespoons butter over apples. Put crust over top and slit. Bake at 350° for 45 minutes.
Combine all ingredients in a food processor. Serve with buffalo wings or raw sliced veggies. Serves 6 to 8.
Clean and slice squash. Boil until tender. Drain, then mash. Add all ingredients except 1/2 cup bread crumbs and 1/4 cup margarine to squash. Melt remaining butter. Pour squash mixture into casserole dish. Sprinkle with remaining bread crumbs and drizzle with remaining butter. Bake at 375° for 1 hour or until golden brown.
Melt butter in microwave (about 30 seconds). Soften cream cheese in microwave (about 20 seconds). Mix both with all other ingredients (except cheese) in a 1 1/2-quart casserole dish. Sprinkle grated cheese on top of mixture. Bake until hot and cheese is melted on top. Bake at 350° for 20 minutes.
Drain 1 cup syrup from pineapple and discard. In large mixing bowl, stir in flour, sugar and soda to blend. Make well in center.
Put catfish in 3 quarts of water. Cook until fish is tender. Add remaining ingredients except corn. Simmer for 1 hour. Add corn and cook for 10 more minutes.
Let cream cheese soften and blend with powdered sugar. Whip the cream and mix with sugar and cheese mixture. Crush candy in wrapper. Tap lightly with a hammer to slice the cake into thirds, using 1/3 as first layer. Break into bottom of a large bowl. Cover cake well with creamiest mixture. Spread 2 cups crushed bars into mixture. Use 2 1/3 of cake for the second layer. Follow previous instructions for layering. Make sure crushed candy is on the top of the cake, also.
Arrange peaches in greased shallow baking dish. Blend remaining ingredients until crumbly. Sprinkle over peaches. Bake at 375° for 25 minutes. Serve warm or cold.
Melt in double boiler the margarine and cheese. Mix together the sugar and cocoa. Add melted cheese to sugar. Add vanilla and nuts. Pour into a 9 x 13-inch or larger pan (like bottom of broiler pan).
Add raisins, prunes, baking soda and boiling water. Let stand in a covered bowl in refrigerator overnight. Mix oil, salt, honey or sugar and flour. Add to fruit mixture. Pour into 2 large or 4 small bread pans. Bake at 350° for 1 hour for large pans or 30 to 40 minutes for small pans.
Boil cherries and sugar 3 minutes in a skillet. Sift dry ingredients together; cut in shortening. Mix milk, egg and vanilla together. Add to the flour mixture and stir until moistened. Add 2 tablespoons butter to cherries; drop dough mixture by spoonful into cherries. Reduce heat, cover and cook for 18 to 20 minutes.
Cut each slice of bread into 4 strips. Make your pancake batter as directed on the box, but with a little less water for a thicker batter. Heat the oil in a deep-fryer or large frying pan. Dip each slice in the batter to coat and deep-fry until golden brown on each side. Sprinkle with confectioners sugar to decorate or just dip them in your favorite syrup.
Combine the jellos and hot water; dissolve jello. Place in refrigerator; let chill to a thin cream (20 to 35 minutes). If overchilled, there will be lumps in finished salad. Stir the remaining ingredients into the jello mixture. Place in an 8 x 8-inch dish. Put in refrigerator until firm. Cut into squares. Garnish with red cherries and green citron for Christmas.
Melt shortening. Cool and add sugar, beaten eggs, vanilla and milk. Make a well with dry ingredients and work until dough is smooth. Take dough size of a walnut and form into a rope the size of you finger. Shape into circles on board. Makes approximately 12 dozen cookies. Bake at 350° for 10 to 12 minutes or until lightly browned. If dough is refrigerated several hours it is easier to work with.
Prepare macaroni and cheese according to directions; set aside. Fry hamburger, sausage, bacon and onion until browned. Spread macaroni cheese mixture on pizza pan; bake for 20 minutes at 350°. Add other ingredients and pour jar of pizza sauce over all, adding the pizza cheese over the meats. Put back in oven for 20 minutes. Any toppings you desire may be used.
Mix all ingredients well. Roll into balls. Cover with powdered sugar. Bake at 350° for 12 minutes.
Fill large pot 3/4 full of water. Form meatballs and put in pot of boiling water. When meatballs rise to top, skim fat. Put potatoes, celery, carrots and onion in pot. Cook until potatoes are done. Add tomatoes and spices to taste. Cook for 10 minutes and serve. Serves 6 to 8.
Sift flour 5 times. Add to other ingredients. Set in oven while cold. Bake in a 325° oven for 1 1/2 hours.
Mix together butter and brown sugar. Add remaining ingredients and mix well. Drop onto greased cookie sheet. Pat down with fork. Bake for 13 to 15 minutes at 350°.
Place bone, water to cover, thyme, salt and garlic in a stock pot. Bring to a boil and then simmer 1 hour. Add onion, barley, carrots, beans, squash, potatoes and cayenne pepper. Continue to simmer until vegetables are just tender, about 30 minutes. Add orzo and cook another 10 to 12 minutes. Makes a big pot of flavorful soup.
Skin the salmon fillet and cut the fish into 1-inch pieces. Place in a bowl and add the vinegar, stirring well. Leave to stand for at least 2 hours.
Saute pepper, onion, celery and drained mushrooms in oleo. Add rice, liquid drained off mushrooms and consomme. Bake for 1 hour in covered dish.
Mix fruit and sugar; let stand 20 minutes. Stir until sugar is dissolved. Mix cold water with Sure-Jell and bring to a boil. Boil one minute. Add to fruit and sugar mixture while still hot. Turn into jelly glasses immediately. Cover. Let stand 24 to 48 hours before putting into freezer.
Mix jello as on package. Then add pineapple juice and sugar to taste. Freeze. When ready to use, pour a bottle of ginger ale into mixture.
Mix ingredients together until well blended and drop by teaspoons into hot fat. When they are brown on one side, they will turn themselves over. Fry until golden brown on both sides. Remove from fat and drain on absorbent paper. Shake, while warm, in small brown bag containing either powdered sugar or granulated sugar. You can add cinnamon or nutmeg.
Beat egg whites until foamy, using an electric mixer. Add vanilla and cream of tartar. Add while continuing to beat, the sifted sugar, one tablespoon at a time. When the mixture stands stiff on the beaters, it's ready to bake. Do not overbeat.
Combine strawberries and 1/2 cup of sugar. Chill until berries form a syrup, about 1 hour. Mix gelatin with 1/4 cup of sugar and salt in top of double boiler. Beat yolks with water; stir into gelatin mixture. Add syrup from strawberries. Cook over boiling water, stirring constantly, until gelatin dissolves and mixture is slightly thickened, 5 to 8 minutes. Remove from heat; stir in strawberries, Cointreau and lemon juice. Chill, stirring occasionally, until mixture forms peaks. Gradually add remaining sugar, beating until stiff, but not dry. Fold into strawberry mixture. Fold in whipped cream. Turn into 8-cup mold. Chill until firm. Unmold and serve with Sauce aux Fraises. Yields 6 to 9 servings.
Put berries in dish. Sprinkle sugar over them. Combine cake mix with margarine and pecans. Crumble over berries.
Saute onion and garlic in butter. Add carrots and saute a few more minutes. Add chicken stock and cook until vegetables are cooked soft. Puree soup and add milks (dry milk mixed with whole milk). Return to pot and add pepper. Heat and serve.
Mix together all ingredients, except 1/2 pecans and parsley. Form ball; roll in remaining pecans and parsley. Cover with plastic wrap; refrigerate 24 hours prior to serving.
Brown sausage and drain. Place in pie shell. Combine remaining ingredients. Pour over sausage. Bake at 350° for 45 minutes.
Combine first four ingredients; press into lightly greased 13 x 9 x 2-inch baking dish. Bake at 250° for 10 minutes. Let cool.
Whip cream cheese until light and fluffy. Add sugar and peanut butter; blend until smooth. Add milk. Fold in whipped topping. Pour into crust and cover. Freeze overnight. Slice and top with nuts and chocolate syrup.
Pour boiling water over cukes. Leave 8 hours. Drain well. Slice long ways and pack in jars. Add a grape leaf to the top of the cukes.
Cook beef and onion and drain. Mix salt, chili powder, pepper and flour in small bowl. Add 7-Up, stirring until smooth. Stir into meat mixture along with remaining ingredients. Cover and cook 10 minutes. Serve on buns.
Mix ingredients together. Pour in pie shell. Bake in preheated 375° oven for 40 to 45 minutes.
Grease 9-inch square cake pan or 7 1/2 x 11-inch baking dish. Preheat oven to 375°. Cream sugar and margarine or butter together. Sift flour and salt together and add to creamed mixture along with the coconut. Pack half of this mixture into prepared baking pan. Spread with the pie filling. Sprinkle with the apple pie spice and put remainder of crumb mixture on top. Pat down firmly. Bake for 25 to 30 minutes. Cut into squares when cool.
Mix cherries and sugar in saucepan; bring to a boil. Remove from heat. Dissolve unflavored gelatin in half cup cold water. Mix all ingredients. Pour into a 2 quart glass baking dish and refrigerate until firm.
Combine chocolate cookie crumbs and butter, mixing well. Press into a lightly greased 13 x 9 x 2-inch dish. Bake at 350° for 5 minutes. Cool.
Combine Jell-O and strawberries; set aside. Prepare cake mix according to package directions, except use only 3/4 to 1 cup water instead of 1 1/3 cups as listed. Scatter marshmallows on the bottom of a 12 x 9 x 2-inch pan; top with cake batter, covering all marshmallows well. Spoon strawberry mixture over batter. Bake at 350° for 35 minutes or until cake tests done. Let cool; cut into squares and serve with whipped cream.
Sauce: Brown hamburger in a large skillet. Add onions, green peppers and mushrooms. Cook until onions, peppers and hamburger are good and done. Drain off grease, then add Hunt's sauce. Heat until warm.
Make paste with flour, sugar and vinegar. Cook 2 minutes; add pear mixture (pears, onions, pickles and peppers) and cook 5 minutes. Heat about 5 minutes in jars in hot water. Seal.
Cream sugar and butter. Add eggs, one at a time. Add milk and flour alternately. Pour into 3 greased and floured 9-inch cake pans. Bake at 350° for approximately 25 minutes. May be used to make cupcakes.
Cream together eggs, margarine, sugar, vanilla and sour cream. Add dry ingredients. Chill, if you want to cut into shapes. If	not, roll into 1-inch balls. Place on cookie sheet and smash down with bottom of glass dipped in sugar. Bake at 350° until slightly brown. Can be frosted with Cream Cheese Frosting.
Beat egg white until stiff. Add brown sugar. Fold in pecans. Cover well. Bake at 225° for 1 hour. Turn off oven and let set until cool.
In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Press into a ungreased 11 inch tart pan or 12 inch pizza pan with sides.
Cook rice. Heat 1 tablespoon of oil in frying pan or wok on high heat. Scramble eggs quickly and remove. Heat 2 tablespoons of oil in same pan. Add cooked eggs, salt, sugar, soy sauce, chopped scallions and broth. Stir-fry over medium to high heat for 3 to 4 minutes.
Saute in oleo the onion, celery and garlic until transparent. Add 2 cups tap water and bring to boil; add crawfish fat, green onions and parsley. Cook on low heat for at least one hour or longer, if desired. Season to taste. Add crawfish tails and cook 30 to 45 minutes longer.
Melt peanut butter and butterscotch morsels over low heat. Add potatoes and peanuts. Let harden on wax paper.
Preheat oven to 350°. Grease or spray a 9 x 13-inch pan. Sift all ingredients into a large bowl. Beat eggs and oil together. Stir eggs into dry ingredients and stir together. Add carrots and nuts and stir well. Bake 35 to 45 minutes. Test doneness with toothpick in center of cake. Use a cream cheese frosting on cooled cake.
Combine all ingredients, except crab and cocktail sauce. Mix until well blended. Spread in bottom of flat pan; spread cocktail sauce over top. Put crab on top of cocktail sauce.
In bowl, beat eggs until foamy; gradually add oil and sugar. Add zucchini. Combine all other ingredients in separate bowl. Add gradually to beaten mixture, mixing well after each addition. Pour into greased pans or greased Bundt pan. Bake at 350° for 1 hour.
Cream Crisco and sugar; add egg and mix. Add 1 tablespoon of water and extract. Sift baking powder and flour together. Add to creamed ingredients. Mix until blended. Chill. Form into balls. Put on greased cookie sheet and flatten with bottom of glass into circles (not too thin). Place almond in center and brush with egg and water mixture. Bake at 350° for 10 to 15 minutes until golden brown.
In a large pan, put the peaches and its juice. Then mix the cinnamon with the 1 cup sugar and mix well, then add it to the peaches and cook over high heat and boil for 10 minutes. Then in a mixing bowl, mix the Bisquick, 3/4 cup sugar and the butter with enough milk to mix it to a consistency that is medium thick. Then pour the batter into a deep baking dish and then pour the hot peaches over the batter and place in the oven and bake for 25 to 30 minutes at 425°. Remove from the oven and serve hot with vanilla ice cream.
Mix all ingredients but Jell-O in Cool Whip. Sprinkle Jell-O on top. Let stand in refrigerator overnight.
Beat eggs. Add margarine and sugar. Add nutmeg and vanilla flavoring. Beat well. Add milk. Pour into unbaked pie shell and bake at 350° until done. Remove at once.
Sift sugar into milk. Add butter and pecans. Roll into balls and chill. Melt 1 (8 ounce) box (may take more) semi-sweet chocolate and 1/4 bar paraffin wax in top of double boiler. Dip balls in chocolate until covered. Let chill.
Place onions, celery, leek, potatoes, diced bacon and butter in a heavy kettle. Saute until soft, but not brown. Wash and drain lentils. Add them to potatoes with carrots, sliced franks, salt, catsup and water or chicken broth. Bring to a boil, lower heat and simmer, covered, for 3 hours or until lentils are soft. Add more water as needed. Recipe can be prepared in crock-pot or slow cooker according to manufacturer's directions. Serves 8.
Combine cream cheese, egg, lemon juice, chives and a dash of pepper. Beat well. Stir in Cheddar cheese and bacon. Chill. Roll one of the patty shells to 8 x 4-inch rectangle. Cut into 2-inch squares. Top each square with a rounded teaspoonful of filling. Brush edges with milk. Fold to form triangle. Seal. Repeat with remaining shells and filling. Place on ungreased sheet. Chill appetizers until ready to bake. Place in a 450° oven. Immediately reduce oven to 400°. Bake 12 to 15 minutes. Yields 32.
Soak raisins in cup of hot water. Heat milk. When tiny bubbles appear, place bread crumbs into milk. Break eggs into blender. Add sugar, salt and vanilla; blend. When the bread has softened, drain raisins and add. Also add the egg mixture. Place in casserole. Place a glob of butter in center. Set casserole pan in baking pan filled with water. Fill to 1-inch from top of casserole dish. Bake, uncovered, at 350° for 1 hour and 15 minutes or until knife inserted comes out clean. Serve warm or cold.
In skillet, melt butter and stir in lemon juice, brown sugar and spices. Add fruits and their juices. Heat through. Turn into a warm server.
Brown and drain ground beef. Cook rice. Mix these together. Combine corn, taco seasoning and tomato soup. Stir in hamburger and rice. Cook on low. Melt Velveeta and Ro-Tel in microwave. Add to meat mixture. Pour into 9 x 13 casserole dish and bake at 350° to bubbly.
Season the chops with salt, pepper and a little sage. Dip first in the yolk of an egg beaten with 2 tablespoons of milk, then fine cracker crumbs or cornflakes, and fry in an iron skillet for 20 minutes.
Preheat oven to 350°. On baking sheet bake bread until crisp and lightly browned, 8 to 10 minutes. In small saucepan, heat margarine until bubbly and hot; add garlic and saute for one minute. Using a pastry brush, brush 1/8 of the garlic mixture onto each slice of bread; sprinkle each with 1/4 teaspoon cheese and 1/8 teaspoon parsley. Bake until cheese is lightly browned, 2 to 3 minutes. Add this delicious toast to your favorite soup or salad. It can be prepared 1 to 2 days in advance and stored in a resealable plastic bag.
Place 1/2 stick of butter in frying pan. Cut up bacon and onion into small pieces. Cook in butter until translucent. Peel and cut 1 potato into small pieces; set aside. Peel and cut remaining potatoes. Place in large mixing bowl. In blender, crack eggs, turn on and off one time quickly. Add the 1 potato that was set aside and turn on and off quickly. To blender, add salt and pepper and garlic powder to taste, then more potatoes, salt, pepper and garlic powder until all potatoes are in the blender. Add evaporated milk, turn blender to number 2 setting; blend until potatoes are coarse. Pour blended potatoes into big mixing bowl. Add the bacon and onions and mix well. In buttered glass dish, pour mixture and sprinkle basil on top. Bake at 325° for 1 hour. Cool, cut into squares and serve with sour cream.
In large bowl, mix flour, butter and sugar. Blend on medium speed until particles are fine. Stir in walnuts. Remove 1 cup for topping. Press remainder in pan (8 x 8-inch square). Bake at 350° for 12 to 15 minutes, or until lightly browned.
Night before: Empty hash browns in large bowl with 1 quart hot tap water. Let stand 10 minutes; drain well. Beat eggs; stir in potatoes, cheeses, onion and seasonings. Turn into greased pie plate. Scatter bacon top; refrigerate.
Cut fish in small pieces and place in large bowl. Cover with equal parts	of wine and vinegar.	Add dill to taste. Cover and	place in refrigerator for 3 days. Pickle onions by slicing and placing in jar with Polish pickles for three days also. Remove fish from pickling and drain; dry well. Chop both pickled and	green onions and add to fish. Mix with salt and pepper, then add sour cream. Serve as a dip with different kinds of crackers.
Mix soup, sour cream, and butter and microwave until hot throughout. Mix into potatoes. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Bring water to a boil in a large saucepan. Peel and slice potatoes. Add to water. Add salt and cook until potatoes are soft. Drain. Puree potatoes in blender (should be about 2 cups).
Combine all ingredients. Refrigerate until firm, approximately 2 to 3 hours.
Combine Bisquick, sugar and beer, stirring until smooth. Set aside. Dip shrimp into flour to coat, then into beer batter allowing excess to drip off. Coat with flaked coconut and set on a parchment paper lined baking sheet. These can be made ahead to this point and refrigerated until you are ready to cook them. Deep-fry shrimp until golden brown, about 2 minutes.
Mix all ingredients together in a large bowl and top with slices of boiled eggs and paprika. Chill until ready to serve.
Crumble angel food cake. Mix softened cream cheese with milk and sugar. Add Cool Whip. Stir in cake until thoroughly mixed. Press into layer pan. Top with blueberry pie filling. Refrigerate 1 hour before serving. Or, refrigerate cake mixture overnight and top with pie filling the next day just before serving. (Put pie filling in refrigerator to chill.)
Mix together, except potatoes. DO NOT brown meat. Cover and bake at 250° for 3 hours. Add potatoes and continue baking for another 2 hours.
Cut sausage into serving size pieces; set aside. Saute mushrooms, carrots and zucchini in butter in a large skillet over medium-high heat. Add tomatoes, water, basil, thyme and sausage. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Mix rice into liquid, cover, remove from heat and let stand 8 minutes. Stir after 4 minutes. Makes 4 servings.
Mix and pour in large baking dish. Bake 20 minutes at 350° or 10 to 15 minutes in microwave.
Put sugar and	Crisco	in a bowl and beat, then add baking powder and salt.	Add eggs, one at a time. Add 1 cup of milk and 1 cup of flour. Another cup of flour and the rest of the milk and then the last cup of flour. Add flavoring and beat real good. Pour into cake pan.	Cook at 300° for 1 hour and 20 minutes.
Boil potatoes in their jackets. When soft, cool, peel and dice. Add celery, eggs, onions, pickle and parsley. Fry bacon until crisp and brown. Beat eggs; add sugar, spices and diluted vinegar. Mix well. Pour egg mixture into the hot bacon fat and cook, stirring constantly, until thickened, about 10 minutes. Pour over potato mixture and mix lightly. Allow to stand several hours before serving. Makes 6 servings.
Cut Spam in small cubes and combine with all other ingredients in saucepan. May have to add 1/2 cup water in order to cook for about 20 minutes. Serve with hot bread or rice. Good quick meal.
Melt butter in microwave dish. Add potatoes, garlic and onion. Toss together. Cover with plastic wrap and cook for 5 minutes on High. Stir in green pepper, salt and pepper. Toss again and cook on High for 3 minutes. Mix cheese and paprika and toss again. Cook for 3 minutes on High. Let set for 2 minutes and serve.
Mix the yogurt, whipped topping, orange juice and orange zest in a medium bowl. Chill, cover and put in the refrigerator. Combine the oranges, undrained pineapple, bananas and apples in a medium bowl and mix gently. Chill, cover and put in the refrigerator. Spoon 1 scoop of sherbet into each of 16 dessert goblets or dessert bowls. Spoon several tablespoons of the fruit mixture over the sherbet. Top with the yogurt mixture.
Melt butter and saute chopped onions. Add flour; mix until completely blended. Heat over low flame for 5 minutes, mixing occasionally. Add chicken broth and cream. Mix until smooth and thick. Add Cheez Whiz. Mix until all cheese is melted and soup is smooth. Add beer and Worcestershire sauce. Mix in yellow food coloring and chives. Simmer about 15 minutes, stirring constantly. Serve hot with croutons.
Mix first 3 ingredients thoroughly. Stir in buttermilk and vanilla. Sift last 3 ingredients together and stir in. Chill dough. Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (1/4 cup sugar and 1 teaspoon cinnamon). Bake until set but not brown. Bake at 400° (moderately hot oven) for 8 to 10 minutes. Makes about 4 dozen 2-inch cookies.
Preparation: Grate zest off most of lemon; reserve. Squeeze juice of 1/2 lemon; reserve. Cut asparagus into 1-inch pieces. Slice zucchini and yellow squash into 1/4-inch circles. Slice tomato into 1/4-inch circles. Finely slice scallion tops.