HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli and drain (do not add salt). Spray a 2-quart dish with nonstick spray. Arrange broccoli in dish. Pour 1 cup uncooked Minute rice over broccoli. In saucepan, heat margarine, soup and Cheez Whiz. Stir often. Pour over broccoli and rice. Bake at 350° for 30 minutes or until it begins to bubble.
In skillet, heat 3 tablespoons of the oil. Add the peppers, onion and garlic; saute until tender, stirring often. Transfer to a bowl. Add the olives, capers, anchovies, salt and pepper. Keep warm.
Cook rice according to package. Drain corn. Mix rice, corn and cream of chicken soup. Layer with cheese. Top with cheese and bake at 350° until lightly browned, 15 to 20 minutes.
Wash mushrooms, remove stems, chop stems and combine with garlic, bread crumbs, cheese, eggs, salt, pepper and oil. Stuff mushrooms with above filling. Sprinkle with parsley, dot with butter. Place in shallow baking dish. Pour wine over all. Bake at 400°F. for 15 minutes.
Cut chicken into bite size pieces. Add soups. Heat in a slow cooker for 4 to 6 hours. Melt bouillon in water for rice. Cook rice. Serve chicken over rice.
Flour and brown meat in hot oil; add water, lemon juice, chopped onion, bay leaves and seasonings. Cover and let simmer 2 hours, stirring occasionally. Take out bay leaves and add carrots, potatoes and can of tomato juice and cook until tender, about 45 minutes. Everyone loves it!
Combine first 5 ingredients and pour over steaks. Marinate at room temperature 1 to 3 hours, turning occasionally. Drain steaks. Broil over charcoal or under oven broiler. Baste frequently.
Beat eggs until thick. Add vanilla, sugar and salt. Beat in whipping cream. Fold in fresh snow. Wet, dense snow doesn't work as well as light, fluffy snow.
Heat oven to 375°. Grease an 8 x 8 x 2-inch, 9 x 9 x 2-inch or 9 x 9 x 1 1/2-inch pan. Blend all of the ingredients except topping. Beat vigorously 1/2 minute. Spread in pan. Sprinkle topping over batter. Bake 25 to 30 minutes or until pick comes clean. Serve warm.
Melt red hots in boiling water. Add gelatin and stir in applesauce. Chill until firm in a ringed mold (8-inch). Serve with sour cream. Unmold on plate. Fill center hole with sour cream and decorate around with holly. This salad is especially good served with turkey or baked chicken.
Combine orange juice, pineapple juice, sugar, egg and flour (mix flour with sugar before adding to liquid); cook over low heat until thick. Add marshmallows; stir until melted. Remove from heat. Dissolve gelatin in boiling water; add to marshmallow mixture with fruits. Chill; fold in whipping cream. Chill until set. Yield: 12 servings.
Put flour in middle of 9-inch pie pan. Mix milk and oil. Pour over flour at once. Stir until blended. Pat dough into crust with fingers. Shape around sides and bottom of pan. Prebake at 350° or bake with favorite filling and directions.
Slice potatoes into 1/2-inch thick slices. Brush all sides of each potato slice with melted butter. Place potato slices in baking pan and broil for 15 minutes or until tender. Sprinkle potatoes with salt to taste. Combine cheese, onion powder and paprika. Sprinkle evenly over potatoes. Broil about 2 minutes more. Serves 2.
Grease 9 x 13-inch pan. Layer broccoli and chicken; pour sauce over top. Sprinkle with grated cheese and top with bread crumbs. Bake at 350° for 30 to 40 minutes.
Cook all ingredients in one quart saucepan over medium heat just until mixture thickens slightly and boils. Stir constantly.
Combine sugar and oil; add eggs. Sift flour and other dry ingredients. Add to sugar and oil; beat well. Add vanilla, grated carrots, nuts and raisins. Bake in an oblong pan or three 8-inch layer cake pans which have been well-greased. Bake at 325° for 45 minutes. When cool, ice with Cream Cheese Icing.
Melt margarine in baking dish. Mix corn, eggs and most of milk and pour in baking dish. Dissolve cornstarch in remainder of milk. Add sugar, salt and pepper. Add to contents in baking dish. Mix all together and put in casserole. I had to bake mine at 350° for 1 hour. A little longer would be better.
Split muffin and spoon 2 tablespoons of sauce on each muffin half. Add the cheese. Bake at 350° until cheese melts. Serves 1.
Dissolve jello in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla. Add jello and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and melted margarine. Pack 2/3 of mixture on bottom and sides of 9 x 13 x 2-inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours. Cut in squares and serve plain or garnish with fruit.
In blender, combine milk, sugar, biscuit mix, eggs, butter and vanilla. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 5 minutes; then sprinkle with the coconut. Bake at 350° for 40 minutes. Will make its own crust. Can be made without a blender.
Cream Crisco and sugar. Add eggs one at a time. Add flour, milk and flavoring. Makes three 9-inch layers. Bake at 350°.
Sift together dry ingredients.	Add buttermilk, egg, and drippings, mixing just until dry ingredients are moistened. Pour into a greased, hot skillet. Cook in 450 degree oven 20-25 minutes. Serve warm with butter. Yields 4-6 serving.
Brown ground beef in butter; drain. Add garlic, salt, pepper, sugar, corn and tomato sauce. Cover and simmer 1 hour. Cook noodles. Mix onions, cream cheese and sour cream. Layer in a square baking pan 1/2 the noodles, 1/2 the cheese/sour cream mix and 1/2 meat mixture. Repeat. Sprinkle with Cheddar, Parmesan cheese and bread crumbs. Bake at 350° until bubbly.
Let loaf of thawed bread dough rise following label directions. Prepare filling and cook pork or hamburger with mushrooms (if using), onions, salt and pepper in a large skillet until no pink remains; drain off excess fat. Stir in tomato sauce, paprika, oregano and garlic salt. Bring to boiling; lower heat and cover. Simmer for 30 minutes, stirring occasionally; cool. Punch dough down and roll out on floured surface to 15 x 12-inch rectangle.
Combine ingredients; beat well by hand. Beat egg whites. Pour first mixture into bucket. Add 1 1/2 quarts milk or until bucket is 3/4 full. Pour egg whites on top and stir. Turn by hand or use electric ice cream freezer until firm.
Brown meat and onions. Add other ingredients. Pour into prepared pie shell and cover with top crust. Pierce top crust. Bake at 400° for 40 minutes. This is even better warmed over the next day.
Heat oven to 350°. Combine all ingredients, except corn flakes mixture. Sprinkle buttered corn flakes on top. Use a 3-quart casserole or large flat glass baking dish. Bake for one hour. Serves 10 to 12.
Cream margarine, shortening, sugar and eggs. Add remaining ingredients and mix. Bake in 3 lined 9-inch layer pans. Bake in 350° oven for 30 to 35 minutes.
Add flour with baking powder and salt. Add whole wheat flour, brown sugar and dates; mix thoroughly. Combine and add milk, beaten eggs and melted fat; mix quickly until dry ingredients are just dampened. Stir 3 or 4 times. Spoon into buttered muffin pans, filling 2/3 full. Bake at 450° for 15 to 20 minutes or until nicely browned. Dates may be omitted. Recipe makes 12 medium sized muffins.
Drain corn; save juice. Mix flour in juice. Add melted butter, onions and sliced chestnuts to corn. Add juice and flour mixture; mix well. Cook in covered buttered casserole dish for about 45 minutes at 350°, until thick. While cooking, stir occasionally to prevent sticking. Cook the last 5 to 10 minutes uncovered to allow the mixture to cook down.
Mix flour, baking powder and salt. Blend in milk and egg with hand mixer. add corn, stirring by hand. In large frying pan with oil, drop in tablespoon size portions and fry until golden brown on both sides.
Brush cookies with milk. Spread with whipped topping (use 2 cups). Stack in 4 or 5. Place stacks on plastic wrap to form a roll by pressing together lightly. Wrap and refrigerate 6 hours, until firm. Unwrap. Place on a platter. Frost with remaining whipped topping. Garnish with chocolate candy bars.
Fill date with nut. Marinate several hours in dressing. Wrap in 1/2 strip bacon; microwave until bacon is cooked. Drain on paper towel. Serve immediately.
Saute cabbage in bacon fat on low heat. Add mixture of sugar, vinegar and water. Cover and cook over low heat until cabbage is tender. Add cooked noodles and crumbled bacon. Serve hot.
Mix together sugar, flour and cocoa. Mix with scalded milk in top of double boiler. Cook until thickens. Add beaten egg yolks. Cook for a few minutes longer until thick. Remove from heat. Add margarine and vanilla. Pour into pie shell, that is already cooked. Beat egg whites with 4 tablespoons of sugar and a little vanilla until stiff. Put on top of pie and bake until lightly browned at 350°.
Combine all ingredients, except crackers, and blend well. Pour into casserole dish and top with crackers. Bake at 350° for about 30 minutes or until bubbling. Melt butter and mix with crackers before topping.
Preheat oven to 375°. Mix first 4 ingredients in large bowl. Add cheese and green onions and toss with fork. In small bowl, blend egg and half and half and stir into dry ingredients. Mix gently until dough forms. Divide dough in half. On lightly floured surface, flatten each piece into 3/4-inch thick rounds. Cut each round into 6 wedges. Transfer wedges to baking sheet, spacing evenly. Bake scones until tops are brown, about 25 minutes. Cool 10 minutes. Serve warm.
Fry sausage and drain off fat.	Place sausage on paper towel. When cool, crumble and put back in skillet after you clean it from all fat with paper towel. Put cut up cubes of Velveeta cheese in with sausage and melt the cheese. Stir well. Sprinkle a little oregano and mix; spread on small rye cocktail bread slices and freeze.	Keep frozen until ready to use. Take out as many as you want and do not thaw.	Bake at 350° until thawed and bubbly, about 10 minutes. Check bread and make sure it doesn't burn on bottom.
Combine all ingredients except tenderloins. Mix well. Add tenderloins. Marinate in refrigerator 4 to 8 hours. Drain tenderloins. Grill over medium-hot coals to desired doneness.
In a large bowl, beat confectioners sugar and margarine until fluffy. Add bourbon and chocolate. Beat 2 minutes. Stir in nuts. Dampen hands and form mixture into 3/4-inch balls. Place on waxed paper lined pan. Chill until firm. Roll half in cocoa and half in confectioners sugar. Refrigerate. Makes 36 balls.
Preheat oven to 350°. In small bowl, thoroughly combine soup mix, buttermilk, flour and garlic; set aside. In lightly greased 2-quart shallow casserole, arrange chicken breasts and vegetables; add soup mixture. Bake, uncovered, 20 minutes. Remove cover and top with bread crumbs combined with melted butter. Continue baking, uncovered, 25 minutes. Sprinkle with paprika, if desired.
Blend margarine, sugar and vanilla. Add eggs and beat well with spoon. Combine flour, cocoa, baking powder and salt. Add to egg mixture until well blended. Stir in nuts. Spread in greased 9-inch square pan. Bake at 350° for 20 to 25 minutes. Cool in pan.
Spread popover pans with oil and heat them for 10 minutes in a hot oven (450°). Sift flour and salt together. In a separate bowl, beat the eggs until frothy. Add milk and melted butter. Stir the liquid slowly into the dry ingredients. Beat until well blended, but not longer, then pour the batter into the oiled and heated pans, filling them only 1/3 full. Bake in a 450° oven for 20 minutes, then reduce heat and dry them in a moderate oven, about 350°, for 15 to 20 minutes. Remove popovers at once from the pans and puncture them to let the steam escape.
Brown beef, onion and peppers in a small amount of oil. Mix all remaining ingredients. Pour into 1 3/4 quart casserole dish. Bake at 350° for 40 minutes. Serves 4 to 6. Serve over rice.
In a large mixing bowl, beat eggs until foamy. Slowly add sugar; beat well. Add cream, vanilla and salt. Add milk to the fill line on the freezer container.
Mix taco seasoning with 1/4 cup water to with drained beef. While browning beef, cut up lettuce, tomatoes and grated cheese. Toss together in glass bowl. Add beef and broken chips and toss. Put desired amount in salad bowls and pour in dressing. Enjoy.
Mix all ingredients and pour into a Bundt pan sprayed with nonstick spray. Bake at 350° until cake begins to brown, then turn oven to 250° and bake 45 minutes to 1 hour, or until toothpick comes out clean.
Boil and bone chicken and place in bottom of large casserole dish. Mix soup and milk well; pour over chicken. Spread dry dressing mix over this mixture. Melt margarine and add to broth. Pour over the preceding mixture and bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Mix together the flour, sugar, baking soda, salt and cinnamon. Add remaining ingredients. Stir, but do not beat, until mixed. Bake for 1 hour and 10 minutes. Cool in pan.
Cook macaroni in boiling water until tender; drain and wash. Make white sauce of flour, margarine, milk and seasoning. Add 2/3 of cheese to sauce; stir until melted. Pour over macaroni in a greased baking dish. Sprinkle remaining cheese and bread crumbs over top. Bake for 30 minutes at 325°.
Cream shortening with the sugar. Add eggs and vanilla; blend the dry ingredients. Mix in oatmeal by hand. Bake at 375° for 10 minutes for chewy, 15 minutes for crisp.
Spread ingredients into a 9 x 13-inch pan in the order given. Bake at 350° until cheese is melted. Serve warm with plain tortilla chips.
Use large plastic flower pot with no drainage holes. Layer ice cream and topping of your choice. Add nuts, broken up candy bars or whatever you choose. At the top of your flower pot, spread crumbled cookies. They will look like dirt. Pop in freezer. At time of serving, push into ice cream a bunch of artificial flowers and serve with a small garden spade. Nice for everyone ... men and children think it's super.
Melt chocolate and butter. Add sugar and beat in eggs, one at a time. Add flour, vanilla, marshmallows, nuts and chips. Pour into a 9 x 13-inch greased pan. Spread 1/2 cup chocolate chips on top. Bake at 350° for 40 minutes.
Preheat oven to 350°. Melt caramels and milk in double boiler. Mix dry ingredients together and mix in butter. Pat 3/4 of mixture into a 9 x 13-inch pan and bake for 10 minutes at 350°. Take out of oven and spread the chocolate chips over crust, then pour melted caramel mixture over chips. Then crumble rest of reserved mixture over caramel. Bake for 15 minutes.
Turn pie filling into greased baking dish. Sprinkle with cinnamon. In a bowl, mix together flour, sugar, baking powder and salt with a	fork. Stir in egg mixture (eggs, vanilla and butter) until crumbly. Sprinkle over pie filling. Pour melted butter over top. Bake at 375° for 30 minutes or until top is brown and crisp.
Spread the following evenly in a dish or platter: refried beans, sour cream and salsa. Sprinkle with Cheddar cheese. Layer cut up tomatoes, avocados, green onions and olives. Serve with tortilla chips.
Drain cherries; heat the juice and dissolve the jello in it. Add a little water and the sugar to the cherries and boil for 4 minutes. Add to jello. When cool, add the nuts and chill to set.
Beat eggs; add baking powder and mix in flour enough to make smooth dough, like pasta dough. Let dough rest (even overnight). Roll dough out thin and cut in 6-inch strips x 2 inches wide. Make slit in middle. Fold one end through slit to make twist. Place in hot oil; fry to golden. Place on paper towel to absorb oil. Serve plain or sprinkle with powdered sugar.
Crush vanilla wafers and mix with butter. Bake for 15 minutes. Mix cream cheese, sugar and mixed Dream Whip. Pour into crust. Add blueberries.
Mix and sift dry ingredients. Combine rest of ingredients. Add gradually to flour, stirring in lightly. Bake at 400° for 25 minutes. Makes 8.
Mix all together; stuff both ends of the bird. Bake as directed by manufacturer. Remove stock from the pan as the turkey bakes. Set aside. Will be used for giblet gravy and to moisten uncooked dressing. When the turkey is almost done, pack the rest of the dressing around the bird. Moisten with 2 to 3 cups of the stock. Bake until all is cooked. When everything is cooked, remove all of the dressing from around and inside the turkey.
Butter the toast. Place in a 10x6-inch cake pan. Place raisins on the toast.
Cook carrots until tender. Drain and cool. Blend all ingredients together, bring to a boil and pour over carrots. Cover and refrigerate overnight or several hours. Will keep for two weeks.
Cut steak into small pieces and brown in the oil (flour steak). Place steak in bottom of 9 x 13-inch dish. Put onion slice over steak. Add sliced potatoes. Pour soup and water, mixed together, over all. Bake for 1 hour, or until potatoes are done.
Mix ingredients together thoroughly. Chill several hours. Serve as a spread or form into a large ball and roll in a combination of chopped nuts and parsley.
Wash sauerkraut good with hot water, then cold water. Dice green pepper, onion, celery and pimento. Mix ingredients well and pour sauce over sauerkraut. Chill and serve.
In a 9 x 13-inch pan, spray with Pam. Mix together coconut and pecan pieces. Pour in pan. Mix cake mix as directed on box. Pour over coconut and pecans.
Cream 3 tablespoons sugar and margarine; add pretzels. Press into 9 x 13-inch pan. Bake at 350° for 10 minutes. Cool.
Use wok. Cook vegetables in 1/2 cup oil until crisp. Push to the side of wok, leaving a hole in center of vegetables. Place shrimp in the center of wok. Sprinkle salt, pepper and Old Bay onto shrimp. Cook until shrimp are thawed and done. Pour off excess liquid. Mix in cooked rice. Toss until thoroughly mixed.
Cook noodles in boiling, salted water until tender. Drain. Add corned beef, cut up cheese, soup, milk and onion, diced very small. Pour into greased 2-quart casserole. Cook, covered, at 350° for 35 to 40 minutes. Using 3 slices of bread make buttered bread cubes. Place these on top of casserole and bake for additional 15 minutes, uncovered.
Preheat oven to 350°. Cook broccoli according to package and drain. In a large bowl mix cooked broccoli and other ingredients except chips. Pour into uncovered casserole dish and sprinkle chips on top; lightly press chips down. Cook 30 minutes and let cool.
Cover raisins with hot water and cook for 15 minutes. Mix all other ingredients and add raisins. Put in Bundt pan or 2 loaf pans and bake at 350° for 1 hour.
Mix first 5 ingredients together; chill. Form into a ball. Roll in pecans. Refrigerate.
Beat eggs until foamy. Add oil, zucchini, pineapple and raisins. Add dry ingredients; mix well. Add nuts. Bake in 2 greased and floured loaf pans (8 1/2 x 4 1/2 x 2 3/4-inch) at 350° for 1 hour or until toothpick comes out clean. Bread freezes well wrapped in foil and put into plastic bag.
Combine first 9 ingredients in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes. Gradually stir 1/4 cup milk into flour, making a smooth paste. Stir into soup. Add remaining 2 3/4 cups milk and cheese. Cook over medium heat until soup is thickened.
Toast pecans at 250° for 15 to 20 minutes. Crumble crackers and add all other ingredients. Pack in lined loaf pans and store in refrigerator. Make a week after Thanksgiving to taste good for Christmas.
Drain pineapple; reserve 1 cup juice. Combine fruit and pecans; toss gently. Combine pudding and 1 cup pineapple juice; beat 1 minute. Pour over fruit; toss gently. Fresh blueberries and/or strawberries can be added.
Use as little water as possible for potatoes not to stick. Mix all ingredients with potatoes and cook on top of the stove until done. Quick and easy to make.
Cream butter and sugar. Add egg yolks, then add nuts, flour and salt. Roll into 1-inch balls. Place on greased cookie sheet; flatten dough. Brush tops with egg white. Place 1/2 of an almond in center of each cookie. Bake at 375° for 10 minutes or until lightly browned. Makes about 45 cookies. From my mother-in-law.
In a 2-quart microwave-safe casserole, combine 1 1/4 cups water, brown sugar and the first 1/4 cup sugar, cornstarch and 3 tablespoons margarine. Add sliced rhubarb. Microcook, uncovered, on 100% (High) for 7 to 9 minutes or until mixture is thickened and bubbly, stirring every minute. Cover casserole to keep warm.
Brown and drain hamburger. Combine hamburger, 1 1/2 cups tomato sauce and taco seasoning mix. Line a flat 2-quart baking dish with 2 cups corn chips; add meat mixture. Combine remaining tomato sauce and refried beans. Spread over meat mixture. Cover and bake 25 minutes at 375°. Remove, cover, sprinkle with remaining corn chips and cheese. Bake 5 minutes. Serve 6.
Heat oven to 375°. Grease 12 x 8-inch (2-quart) baking dish. In large skillet, brown ground beef and onion; drain. Stir in water, pepper, tomato sauce and paste; simmer for 15 minutes, stirring occasionally. Remove from heat. Stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking pan.
Wash chicken pieces. Place in large pan with cup of water. Cover chicken pieces with garlic, salt, pepper, onion and barbecue sauce. Cook in oven at 450° until chicken is done, about 1 hour. May have to add a little water. Serve hot with salad.
Bring salt and water to boil. Add Kasha. Reduce heat, cover and simmer 20 minutes. Saute onion in 2 tablespoons water. Steam cauliflower in 1 inch water. (If frozen, run under hot water 15 seconds.) Combine all ingredients and stir well. Bake at 350° for 35 minutes.
In large saucepan, cook vegetables, covered, with chicken broth until tender. Drain vegetables and transfer to food processor. Add cream, butter and seasonings and process a few seconds until combined, but not pureed.
Quick soak: Rinse and sort beans in a large pot. To 1 lb of beans add 6 to 8 cups hot water. Bring to a rapid boil and boil for 2 minutes. Remove from heat, cover and let stand 1 hour. Drain soak water from beans, rinse and drain again.
Mix Knox gelatine with cold water. Bring tomato soup, undiluted, to boiling. Stir in gelatine until dissolved. Cook 1 to 2 minutes. In bowl, mix together the cream cheese, mayonnaise, Tabasco and garlic salt. Add tomato mixture to this, blending well. Mix in chopped onion, celery and shrimp. Spoon into a 6-cup mold and chill. Serve surrounded by crackers. Serves 35 to 40. This will freeze.
Heat oven to 375°. Mix dressing, flour, bouillon, pepper and milk. Heat until hot. Add the chicken and vegetables until bubbly hot. Unroll dough into 2 triangles; pinch together and cut into 1-inch strips. Place on top. Bake 15 to 20 minutes until golden brown.
Brown ground round, bacon and onion. Drain excess fat. Combine and add all other ingredients except beans. Stir well. Add beans and mix thoroughly. Bake for 1 hour at 350°. For more servings, double mustard, molasses and all three beans.
Cut rhubarb in small pieces and arrange in unbaked shell. Combine sugar and flour. Add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from egg whites. Bake in hot oven at 425° for 10 minutes, then reduce heat to 325° and bake for 30 minutes.
Mix together flour, butter, and chopped nuts. Mixture will be thick. Pat in bottom of a 13 x 9-inch pan and bake at 350° for 15 minutes. Cool. Then, using a fork, crush and cover entire bottom of pan. Mix cream cheese and powdered sugar well. Then fold in one large size Cool Whip. Spread evenly over first layer. Cook boxes of coconut cream pudding with milk. Cool and spread on second layer.
Mix pineapple and pudding together. Add pecans; then marshmallows. Fold in Cool Whip. Refrigerate.
Cut meat into strips. Blend Ricotta and Mozzarella cheeses, onion, egg, parsley and spices. Spread over strips of meat. Roll strips up and secure with toothpicks. Place meat in crock-pot and cover with sauce and wine. Cook on low 10 to 12 hours.
Preheat oven to 350°. Thoroughly brown hamburger. Fry bacon to crisp stage. Break into pieces. Combine pork and beans, partially drained lima beans and partially drained kidney beans in a small roaster or large casserole. Add ketchup, brown sugar and vinegar to bean mixture. Add cooked meats and stir. Bake for 40 minutes. Makes 6 servings.