HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain cooked broccoli. Combine soup, mayonnaise, eggs and onion. Add to broccoli and stir. Pour in casserole dish. Sprinkle cheese on top. Melt 1/2 stick oleo in pan. Add 1/2 package Pepperidge Farm herb crumb mix. Sprinkle on top. Bake at 350° for 30 minutes.
Sprinkle salt over both sides of pork chops. Saute apple and onion in butter in a medium saucepan until soft. Stir in bread crumbs and 1 tablespoon of water. Stuff into pockets of chops. Fasten with toothpicks.
Combine all ingredients; fry in hot skillet, dropping by spoonfuls in hot grease, turning when brown.
Combine corn flakes,	1/2 cup tomato soup, onion, egg and horseradish. Mix in ground beef. Portion meat mixture into 6 parts. Shape into individual loaves or ovals. Place on foil-lined	baking	sheet or pan.	Mix together remaining soup, brown sugar and mustard. Spread evenly over meat.	Bake in a 350° oven	about 35 minutes or until meat is cooked. Yields 6 servings.
Saute beef and onions in bacon fat. Add all other ingredients, except potatoes. Simmer until beef is tender, about 2 1/2 to 3 hours. Add potatoes during last 30 minutes. (Freezes well.)
Bring sugar and water to boil. Add rest of ingredients. Bring back to boil. Simmer 15 minutes. Place in qt. containers and freeze. To serve: In large punch bowl add 1 qt. punch mixture and 1 qt. water. Float orange slices and strawberries. Add ice ring.
Broil cabbage until soft. Roll sausage into cabbage leaves. Place in baking pan. Put sliced onions on top. Mix tomato juice and sauce. Pour over rolled cabbage leaves. Lay bacon on top. Bake at 350° for 2 hours. Any extra cabbage leaves are placed on bottom and top of pan.
In skillet, brown ground beef and drain. Add soups and rice to ground beef. Mix together. Pour into a large baking dish. Bake 1 hour in oven at 300°. Cover with lid or aluminum foil.
Preheat oven to 450°. In large Ziploc bag, combine all ingredients. Close bag and shake until all potatoes are evenly coated. Empty potatoes onto shallow cookie sheet. Bake, turning occasionally, 40 minutes or until golden brown.
Combine soup, soy sauce and pepper, stir until smooth. Mix in beans and 1 1/2 cans onions. Spoon into 1 1/2-quart casserole. Bake at 350° for 30 minutes or until bubbling. Top with remaining onions. Bake 5 minutes more. Yields 20 servings, 1/2 cup each.
In saucepan, combine cocoa, sugar and salt. Slowly stir in boiling water. Pour in milk, stirring. Over medium-low heat, heat cocoa until tiny bubbles form. Remove from heat. Add cinnamon and vanilla. Beat until foamy before serving.
Mix all ingredients together. Refrigerate and serve with carrot sticks, cauliflower, celery, broccoli and or chips.
Put in heavy pan and melt over low heat the butter or oleo, water and Karo. When hot, add sugar. Cook to 310° on candy thermometer. Be careful.	At this heat it will scorch easily. Pour out on well buttered cookie sheet. When partly cool, sprinkle chocolate chips on top. When soft, spread with knife. Refrigerate until cool. Crack with knife.
Slice potatoes and layer in dish. Layer sliced sweet pepper. Salt as layer in casserole. Put cans of mushroom soup over mixture (clean can with water). Slice onion and layer. Roll pork chops in flour and put on top. Put remaining soup on top. Bake until brown.
Grease small glass Bundt pan. Sprinkle with mixture of 2 tablespoons sugar, 1/4 cup pecans and cinnamon. Combine remaining dry ingredients in bowl. Add margarine, milk, egg and bananas; mix well. Fold in remaining 1/4 cup pecans. Spoon into prepared pan. Microwave on Medium for 9 minutes. Microwave on High for 3 to 5 minutes or until bread tests done. Let stand for several minutes. Remove to wire rack to cool. Yield: 12 slices.
Place water, spices and sugar in a saucepan. Bring to a boil over high flame; reduce flame. Simmer 10 minutes. Add juices. Heat through. Makes 4 servings.
Cube the cheese. Combine the cheese and the Rotella in a double boiler. Melt cheese. This recipe works well in the microwave or crock pot also.
Cream together cake mix and butter or margarine and put 2/3 cup aside for topping. Add cinnamon and brown sugar to reserved topping. Press remaining crumb mixture into 9 x 13-inch pan. Spread with fresh blueberries, then beat sour cream and egg together. Pour over fruit. Then top with the reserved topping. Bake at 350° for 25 minutes.
In saucepan, fry garlic gently in the oil until golden brown. Add tomato sauce and water; cook for 10 minutes. Add beans; stir gently. Continue to cook on simmer. Cook pasta al dente; drain and add to bean mixture. Stir gently. If it gets too thick, add a little more water. Add parsley. Serve immediately, or else pasta will absorb all liquid. Sprinkle with grated cheese.
Brown onions in cooker. Put in all other ingredients. Cover with water; add salt. Cook until done, 40 minutes. Stir together the flour and 1/4 cup of water; add milk. Pour into soup. Cook 2 minutes. Serve.
Put pineapple in 10-inch pie plate. Mix sugar, cheese and flour and cover pineapple. Crumble enough Ritz crackers to cover mixture. Melt margarine and drizzle over top. Bake 25 to 30 minutes at 350°.
Drain sweet potatoes and mash. Add remainder of ingredients, except marshmallows. Place in a 1 1/2-quart casserole dish. Top with marshmallows. Bake 30 minutes at 350°.
Cook butter, molasses and brown sugar for 5 minutes until thick. Put in bottom of 9x13 dish. Slice bread (1 1/2 inch slices) and place on top of sauce. Mix eggs, milk, salt and vanilla. Pour over bread. Refrigerate overnight. Before baking, mix 3 Tbsp. sugar and 1 1/2 tsp. cinnamon; sprinkle over bread. Melt 1/4 cup butter and drizzle over top. Bake uncovered at 350 degrees for 45-50 minutes. Serves 6-8 people. (Recipe can easily be doubled or halved.) Good for breakfast or brunch.
Remove and discard fat from meat. Cut meat across the grain into thin slices. Cut each slice in half. Flatten meat slightly by pressing with fingers.
Mix shortening and sugars. Add peanut butter, egg, milk and vanilla. Gradually blend in the dry ingredients and mix well. Shape by rounded teaspoonfuls into balls. Roll in sugar. Place on ungreased cookie sheets. Bake at 375° for 10 minutes. Remove from oven and place a solid milk chocolate candy kiss on top of each cookie, pressing down to secure. Makes 3 dozen.
Separate cabbage leaves, trimming away all tough parts. Place leaves to tenderize. Mix all ingredients. When leaves are tender, put a large spoon of the meat-rice mixture in each leaf. A toothpick may be used to help hold the cabbage around the meat. Put rolls in a pan with cover. Add the can of V-8 juice and cook 30 to 40 minutes.
Cut off tops of bell peppers; remove seeds and membranes. Precook peppers in boiling salted water about 5 minutes. Drain. Sprinkle insides of peppers generously with salt. Cook 1 lb. ground beef and 1/3 cup chopped onion (season with salt and pepper.) Prepare Spanish rice. Stir in 4 oz. sharp cheese. Stuff peppers. Stand upright in 10 x 6 x 1 1/2-inch baking dish.	Baked uncovered (in water) at 350° for 20-25 minutes. Top with tomato sauce.
Boil potatoes w/bay leaf until 3/4 done; cool, peel and coarsely great. Heat butter, soup, sour cream, salt, pepper, onions and 1 1/2 c. cheese. Gently stir sauce into 11x7x2 inch casserole. Bake in 350° gas oven for 30 mins. Combine remaining (1/2 c.) cheese & crushed corn flakes; sprinkle over casserole and bake 10 to 15 additional mins.
Mix cottage cheese and jello together. Add other fruits. Fold in Cool Whip. Let stand a few hours in refrigerator for better flavor.
Put all ingredients in blender and blend for 7 minutes. Pour into a greased 8 x 8-inch pan or dish. Bake at 325° for 1 1/4 hours. Top with cinnamon after baking.
Soak beans for 4 hours or overnight. Drain and rinse. Cover the beans with water and simmer 2 to 3 hours (add more water as needed).
Combine flour, salt and pepper. Coat chicken strips with flour mixture. In a 12-inch skillet over medium-high heat in hot olive oil, cook chicken until lightly browned, stirring frequently. Add broth, wine, artichokes and Prosciutto; heat to boiling. Reduce heat to low, cover and simmer 5 minutes, stirring occasionally. Stir in peas; cook 5 minutes more or until chicken is fork-tender. Serves 6.
Fry onion and hamburger in a large frying pan. When done, push hamburger to one side of pan. Melt the remaining butter in frying pan. Add and mix the flour. Slowly add the milk and half and half. When sauce starts to thicken, mix the hamburger with the sauce. Sauce should be nice and thick. Add salt to taste. Serve over toast.
Chop carrots, celery and garlic. Bring to a boil with 2 cups water and bouillon cubes. Simmer 10 to 15 minutes. Add chopped tomatoes and paste, along with 4 cups water and kidney beans. Simmer 20 minutes. Add elbow macaroni. Cook until tender. Serve with grated cheese.
Mix ingredients together. Add to it 1 1/2 cups cracker crumbs. Mix. Drop from spoon on hot greased griddle or large frying pan. Let cook halfway; turn and brown other side. Use as any pancake with butter, syrup or gravy.
Combine broccoli, eggs, mayonnaise, cheese, onion and soup. Place in greased baking dish. Mix crushed Hi Ho's with butter. Sprinkle on top. Bake uncovered at 350° for 1 hour.
Preheat oven to 375 degrees. Pour oil into a 9 x 13 inch baking dish and place in the oven until hot, about 5 minutes. Add potatoes to oiled dish and bake for 20 minutes, turning after 10 minutes. In a small bowl, mix together brown sugar, cinnamon, salt, and pepper. After 20 minutes, remove from the oven and coat with the brown sugar mixture. Return to the oven and roast for another 10 minutes, or until potatoes are tender and golden brown. Stir potatoes as necessary to allow them to brown evenly. Remove the potatoes and place on paper towels to drain, then transfer to a serving dish.
Sift together in a large bowl cake flour and sugar. Bring to boil oleo, cocoa, Crisco and cold water. Then pour over dry ingredients and mix well. Mix buttermilk, eggs, cinnamon, baking soda, salt and vanilla. Add and mix well. Pour in well-greased cookie sheet and bake at 400° for 20 minutes.
Cook mostaccioli as directed on box. Brown and drain ground beef. Mix sauces, seasonings and 2 cups of cheese in with meat and add to pasta. Mix well. Put into 13x9 pan and sprinkle 1 cup of cheese on top. Bake uncovered at 350 degrees for approximately 35 minutes. Serves: 10-12.
Cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and soda; gradually add to creamed mixture and beat until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake at 375° for 7 to 9 minutes. Do not overbake. Cool 2 minutes before removing. Yields 3 dozen.
Brown chuck, onion, green pepper, salt, pepper, garlic salt, Worcestershire sauce and Tabasco. Place ingredients in saucepan on low heat. Add tomato sauce and whole tomatoes. Cook for 2 hours on low heat. Add pimentos and kidney beans. Cook another hour. Serve over rice.
Blend the first 4 ingredients. Pour into preheated wok. Boil on high. Add onions and peppers. Cook 3 minutes, uncovered, stirring constantly. Add cornstarch. When thickened, add meat (pork, chicken, shrimp, etc.) and pineapple. Serve over white rice.
Melt chocolate and butter in double boiler, then add sugar and salt; mix well. When sugar is dissolved, slowly add can of milk; stir until well blended. Remove from heat and cool. Refrigerate in quart jar. Heat amount needed to serve.
Boil potatoes in a large pot of salted water until done, approximately 15 to 20 minutes. Test for doneness with a fork. Drain into a colander and let cool. Peel skin and cut potatoes into cubes. Place potatoes in a large mixing bowl and add chopped eggs and onion and remaining ingredients. Mix with a large spoon and refrigerate at least 2 hours. Serves 8 to 10.
Salt, pepper, garlic and onion powder meat to taste. Heat oil in a large pot. Brown short ribs and add onions. Put clean cabbage leaves on top. Continue until all cabbage is cooked. Stir to bring meat up and cabbage on bottom. Watch to make sure there is at least half a pot of water. Stir now and then. Cook until leaves are tender. Serve over cooked rice. Enjoy.
Cook rice. Cook broccoli according to instructions on box. Add butter and cheese; let melt. Pour over cooked rice and mix thoroughly.
After cooked, refrigerate Rice-A-Roni until cool. When cool, mix in remaining ingredients. Mix well and refrigerate 2 hours before serving.
Preheat oven to 400°. Line muffin cups with paper liners or grease muffin cups well. In a bowl, sift together flour, soda, baking powder, spices and salt. In a large bowl, cream together sugar and butter until light and fluffy. Add eggs, one at a time. Stir in pumpkin. Add flour mixture, stirring until just blended. Fold in cranberries. Spoon batter into muffin cups, filling to top of cup. Sprinkle with nuts. Bake 12 to 15 minutes for tea cake size, 20 to 25 minutes for regular size muffins. Makes 26 tea size or 18 regular size.
Place cheeses in small mixing bowl. Let stand to room temperature until soft. At low speed, beat in onion and Worcestershire sauce. Beat on medium speed until fluffy; scraping bowl frequently. Cover and refrigerate at least 8 hours.
Pour sugar over apples. Let stand 3 minutes. Add oil and beaten egg. Sift flour, soda, cinnamon and salt. Add to mixture. Add nuts and vanilla. Bake at 350° for 25 to 30 minutes.
Mix all ingredients (except bread crumbs) together; pour into greased casserole. Top with crumbs. Bake in a 350° oven for 45 minutes or until center is set.
Mix together all ingredients. Fry in a skillet with a small amount of oil. Brown on both sides. May be served with butter or honey.
Dissolve gelatin in hot water. Chill. When slightlyt thickened, fold in melon balls. Turn into mold and chill until firm. Unmold on crisp lettuce.
Cook pasta; cool, rinse and drain. Steam vegetables. Mix pasta and vegetables with dressing and serve.
Mix flour, corn meal and diced onion. Add water until doughy. Drop by large spoonful into hot grease. Brown on both sides.
Beat eggs; add sugar, flour and butter; beat. Add apricot nectar and coconut. Pour into partly baked pie shells. Bake at 450° until starts to brown. Reduce heat to 350° until done, about 50 minutes. Makes 2 pies.
Mix all ingredients. Add walnuts. Pour into 9 x 13-inch pan. Bake at 350° for 25 minutes.
Sift together flour, sugar, baking powder and salt into a large bowl. Add milk and stir. Melt butter in a 13 x 9-inch baking pan. Pour batter into pan. Spoon fruit over top. Bake at 375° for 40 minutes. Serve warm. May serve with vanilla ice cream or whipped cream. Serves 6 to 8.
Saute onions in butter. Mix well with ham. Stir mixture into baked beans. Put into 2-quart casserole; top with sliced tomatoes. Bake at 300° for 35 minutes.
Keeps best if not allowed to stew or freeze. Lasts a lifetime. Serves 2.
Heat pineapple with Jell-O to the boiling point just until the Jell-O is dissolved; let cool. Mix softened cream cheese and Cool Whip; gradually add pineapple-Jell-O mixture until well blended. Chill several hours or may be frozen.
Prepare peaches and mix with sugar. Set oven at 350°. Put margarine in a very, deep baking dish or pan. Set in oven to melt. Stir up a batter of sugar, flour (if you use plain flour, use pinch of salt and 2 teaspoons baking powder) and milk. Pour this over melted margarine but do not stir.	Put sugared peaches on top. Do not stir. Bake in 350° oven for 3/4 of an hour. The batter will rise to the top and will be crisp and brown.
Pour all but 1/4 cup of juice from potatoes and put into casserole dish. Combine orange juice and corn syrup and blend well. Dot with butter or oleo, then pour fluids over sweet potatoes. Simmer, basting frequently, for 15 minutes.
Place all ingredients in blender. Mix about 2 minutes or until ice is finely chopped. Serve in chilled wine glasses. Makes 6 servings.
Prepare spinach as directed on package. (You can use fresh spinach, if desired, steam until tender first.) Mix all ingredients in a large bowl and salt lightly. Pour into pie shells and bake at 350° for 45 to 60 minutes. Serves well with green salad, fresh fruit, hard bread and white wine. Serves 8 to 10 people.
Dissolve yeast in 1 cup warm water and let stand 5 minutes. Dissolve salt in 2 cups warm water. Put 5 cups of flour in large bowl add wet ingredients and mix well. Add enough remaining flour to make a workable dough. Turn out onto a lightly floured board and knead for 10 minutes, until dough is smooth and elastic and has a satiny sheen. Place in greased bowl and turn to grease top. Cover; place bowl in warm, draft-free place; let rise until doubled in bulk (approximately 1 to 1 1/2 hours). Turn dough out onto board and knead for 5 minutes more. Divide dough into two pieces and round each piece into a ball. Return to greased bowl, cover and let rise until doubled (approximately 45 to 60 minutes). Separate pieces of dough. Roll each ball into an oblong shape using both hands and shape into Italian style loaves. Sprinkle baking sheet or stone with cornmeal. Place loaves on baking surface and let rise until doubled (approximately 30 minutes). Make one long slash, about 1 inch deep nearly the entire length. Place loaves in oven which has been heated to 375°. Bake for 40 minutes. Brush tops of loaves with egg white wash and sprinkle with seed. Continue baking another 10 to 20 minutes, until golden brown and bread sounds hollow when tapped.
Brown hamburg with onion. Drain off any fat. Season with salt and some pepper. Bring 3 to 4 quarts water to boil in a large pan with salt. Add macaroni and boil, uncovered, 10 to 12 minutes. Drain.
Put everything into a bowl and whisk until smooth. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 40 minutes. Frost or sprinkle with powdered sugar.
Heat sugar and margarine. Let cool. Add eggs, coconut, raisins, pecans and vinegar. Put in a 9-inch unbaked pie shell and cook for 40 minutes at 300°.
Brown hamburger and onions. Combine rest of the ingredients. Use as sloppy joe on a bun.
Pat raw hamburger in 13 x 9-inch baking dish. Sprinkle with onions. Cover with Tater Tots. Put cream of mushroom soup on top of the Tater Tots. Cover with foil and bake at 350° for approximately 1/2 hour.
Cook raisins, apple and water until water evaporates. In a large bowl, combine Egg Beaters, sweetener, oil, vanilla and applesauce. Add nuts to raisins; stir in flour, baking soda, cinnamon and nutmeg. Mix well with a large spoon. Stir in raisin-nut-apple mixture. Spray a round or square 10-inch cake pan with vegetable oil spray. Pour in batter. Bake at 350° for 45 minutes or until firm.
Combine and bake in 350° oven for 20 to 25 minutes.
Mix sour cream, mayonnaise and taco mix; set aside. In a glass oblong dish, start layering with refried beans. Add taco mix mixture. Next add chopped olives, onions and tomatoes. Cover with shredded cheese. Pour some salsa on top of cheese. Serve with nachos. Double for a 9 x 13-inch pan.
Thaw frozen potatoes and drain. Combine vegetables, soup, 1/2 of cheese, all of the sour cream, pepper and 1/2 of onions. Bake in a medium size casserole dish at 350°, covered, for 30 minutes. Remove cover and top with remaining onions and cheese. Bake for 5 minutes. Serves 6.
Boil potatoes; refrigerate 6 hours. Peel and slice. Chop bacon and onion and saute until bacon is crisp and onion is transparent. Add cornstarch, mixed with water, to bacon grease, stirring until mixture thickens. Add remaining ingredients and stir for several minutes. Add potatoes. Simmer until hot.
Saute green pepper and onions in margarine. Stir in beans, wieners and barbeque sauce. Pour into 11 x 7-inch baking dish. Bake at 350° for 25 minutes. Top with cheese; continue baking until cheese has melted. Makes 8 to 10 servings.
Melt shortening in a large skillet. Cook and stir onions and mushrooms until onions are tender; remove vegetables.
Mix and put in pie tin: pretzels, sugar and butter. Mix ice cream in mixer and fill crust and freeze.
In a metal loaf pan (9 x 5 x 3-inch) over very low heat, melt butter. Set aside off heat. On a large piece of waxed paper, stir together flour, baking powder, soda and salt. Thoroughly stir in sugar, oats and nuts. Into large bowl, put thinly sliced bananas. Beat bananas until they are smooth. Add egg and beat; add melted butter (from the loaf pan). Dump in flour mixture with spatula. Stir just until no white particles of flour show. Turn into loaf pan. Bake 45 minutes at 350°.
Combine sugar, egg white, cream of tartar and boiling water in a bowl. Mix thoroughly until icing stands in peaks (7-10 minutes). Add vanilla. Make sure cake is completely cool before icing.
Cook potatoes and mash. Mix with other ingredients. Pour into unbaked pie crust. Bake at 350° about 50 minutes or until done.
In a mixing bowl, beat cream cheese, sugar and extracts until fluffy. Fold in the whipped cream. Spoon a third of the mixture into a 4-quart bowl. Reserve 19 strawberry halves and 1/2 cup blueberries for garnish. Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread remaining cream mixture over top. Use the reserved strawberries and blueberries to make a flag on top. Store in the refrigerator. Yield: 18 servings.
Stir together dip, flour and sugar. Add corn. Spoon into 1-quart casserole dish. Sprinkle with broken corn chips or cheese flavored crackers. Bake, uncovered, at 375° for 30 minutes or until heated through. Serves 4.
Heat margarine and sugar in saucepan until melted. Add eggs and beat well. Add flour, baking powder, salt and vanilla. Mix well. Stir in pecans. Pour into greased and floured 10 x 15-inch pan. Bake for 25 minutes at 350°. Cool in pan. Dust top with powdered sugar and cut into squares.
Brown rice in margarine. Pour into a 9 x 13-inch dish. Pour in soup. Place chops on top. Bake 1 hour, covered, at 375°.
Split spareribs lengthwise. Marinate in soy sauce overnight. Drain. Sprinkle with brown sugar, then onion. Cover with pineapple and bake in covered casserole pan at 400° for 1 1/4 hours, until tender. Separate each rib for finger eating.
Line 10-inch pie pan with plain pastry. Peel, core and slice about 1 1/2 pounds of apples. This should make 1 quart of apple slices. Mix sugar, cornstarch, salt and cinnamon. Cover bottom of crust with thin layer of sugar mixture. Fill crust with apple slices and pour rest of sugar mixture over apples. Dot with butter. (If apples are not tart, sprinkle juice of half a lemon over pie before adding top crust.) Adjust top crust and prick with a fork. Bake at 400° for 50 minutes.
Cube Velveeta cheese and melt in microwave. Add picante sauce and mix. Add this mixture to ground meat and spoon into baked potatoes. If in a hurry, microwave potatoes and stuff with mixture. Easy and fast! Delicious too!
Line bottom of buttered 9 x 13-inch baking dish with the bread slices, buttered side up. Spread the cooked sausage over top. Sprinkle with cheese. Mix remaining ingredients together and spread over the cheese. Chill overnight. Bake at 350° for 45 minutes. Serve hot.
Cook chicken breasts and chop. Cook rice with seasoning packet. Combine all ingredients gently. Bake in greased casserole for 1 hour at 350°. Top with crushed corn flakes before baking. This is a low-fat dish.
Cream the shortening and sugars. Add well beaten eggs and mix well. Add drained, crushed pineapple, cherries and flavoring. Mix nuts in, then add flour-soda mixture a little at a time until well blended. Drop by teaspoon on cookie sheet. Bake for about 12 minutes at 350°. Store in airtight container. This is a moist cookie.
Combine margarine, vanilla, salt and sugar replacement in mixing bowl or food processor; beat until smooth. Stir in flour, chocolate chips and walnuts. Press into ungreased 15 x 10-inch (39 x 25 cm) pan. Bake at 375°F (190°C) for 25 minutes. Remove from oven; score into 2 x 1-inch (5 x 2.5 cm) pieces and cool completely. Break into candy pieces. Yield: 60 pieces.
Boil sugar, water and salt to hard boil (about 250°) consistency. Put marshmallow cream in mixing bowl. Pour syrup mixture in, stirring until forms a stiff peak. Add vanilla and nuts. Mix well and spoon on wax paper or cookie sheet.