HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place frozen broccoli flowerets in medium casserole. Drizzle 1/2 of melted butter over flowerets. Pour melted Velveeta cheese evenly over flowerets. Cover cheese with crumbled Ritz crackers. Drizzle other 1/2 stick melted butter over cracker crumbs. Bake, uncovered, at 350° for 20 to 30 minutes.
Beat eggs, sugar and lemon juice and rind until well mixed. Cook in double boiler and stir until it thickens. Add butter last.
Do not drain kraut. Mix all ingredients. Store in refrigerator for about 8 hours to get your best flavor. The longer it sits, the better the flavor. Some people think it's a different type of slaw. The pimento, while it has its own flavor, makes it very pretty. If more sweetener is needed, use your own measurements. Serves 6.
Soften cheeses at room temperature. Mix all ingredients and roll into balls, then roll balls into chopped walnuts.
Boil chicken in large pan. Boil until tender, making sure to keep plenty of water above chicken. Once tender, remove chicken and debone; remove unwanted skin. Breaking into small pieces, add back to broth. After bringing back to a boil, turn to medium heat. While chicken is boiling, add bouillon cubes. Salt and pepper to taste. Now add dumpling slices to broth slowly, allowing the dumplings to cook in the hot broth.
Strain oyster liquor into saucepan. Heat, but do not boil. Heat milk in double boiler. Stir in hot oyster liquor. Add butter, seasonings and oysters. When oysters puff and are crinkled at edge, serve at once. Serves 6.
Melt margarine in a 14-inch Dutch oven. Dip chicken in egg mixture and then	pancake mix. Season to taste.	Bake 1 1/2 hours with 12 coals on top and 12 coals on the bottom. Replenish coals if needed.
Place sugar, butter and milk in pan. Boil for 3 minutes. Add cocoa, oatmeal, vanilla, nuts and coconut. Beat quickly, while hot, and drop by spoonfuls on wax paper. Wait 5 minutes before serving.
Cream butter with honey. Slowly add whipping cream, beating constantly until mixture is fluffy. Add vanilla. Store in refrigerator.
Sift flour and salt; cut in shortening until mixture resembles coarse cornmeal. Beat water, egg and vinegar together; stir into flour mixture. Shape into 3 balls. Chill. Turn out on floured board; roll to fit pie pan. Bake for 10 to 12 minutes in a 425° oven. Yield: Pastry for 2 (2 crust) pies.
Combine pie filling mix and milk in saucepan. Add butter and chocolate. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill for 3 hours. Garnish with whipped topping and chocolate curls, if desired.
In a large mixing bowl, mix together first 4 ingredients into coarse crumbs. Take out 3/4 cup crumbs and set aside. To the remainder of the crumbs, add the egg, milk and baking soda. Beat hard to mix well. Put in a greased 13 x 9-inch pan. Sprinkle the dough with the 3/4 cup crumbs. Bake in 350° oven for 35 to 40 minutes or until done. Good warm or cold; it stays fresh for 3 or 4 days.
Brown ground beef and onions in frying pan. Mix all other ingredients in soup pot and add taco seasoning and ranch seasoning. Once ground beef is brown, add to soup mixture and bring to a boil. Simmer until soup reaches desired consistency. Place Fritos and shredded cheese in each bowl and pour soup over -- EAT!!
Combine all ingredients and refrigerate for 24 hours. Makes 6 to 8 servings.
Mix all above ingredients. Pour into greased and floured 9 x 13 inch pan or dish. Bake at 350° for 45 minutes to 1 hour until done. Remove from oven and while still hot, pour glaze on top.
Melt butter in skillet. Add onion and garlic. Cook until tender, but not brown.
Melt butter in a 9 x 13-inch pan. Mix all other ingredients together. Spread on top of melted butter. Bake at 350° for 30 to 45 minutes.
Bake potatoes and cool slightly. Cut baked potatoes in half lengthwise. Scoop out potato, leaving a 1/4 inch shell. Place potato shells on ungreased baking sheet. Top each half with cheese and bacon bits. Bake in a oven heated to 425 degrees for 5 -10 minutes until heated through. Serve with sour cream.
Combine first 5 ingredients. Dip chicken in dressing; dredge in bread crumb mixture. Place, bone side down, in 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 45 to 55 minutes. Yields 6 servings.
Mix all ingredients together, lay brisket in foil and pour mixture over and wrap tightly. Store in refrigerator for 12 hours before cooking at 300° for 5 1/2 hours.
Finely crumble up Oreos. Mix all except 1/2 cup of cookies with melted butter. Spread this in a 9 x 13-inch pan. Mix half of the Cool Whip into cream cheese. Put this on the Oreo crust. Mix the pudding and milk. Add on top of the cream cheese mixture. Use other half of Cool Whip and spread over pudding. Sprinkle the remainder of crushed Oreos on top. Then refrigerate.
Drain liquid from beans. Run beans through food grinder with the cheese. Saute onion in butter. Combine beans, cheese, bread crumbs, onion, eggs and seasonings. Pack firmly into a buttered baking dish; cover with bread crumbs and bake in a 350° oven for 30 to 40 minutes or until brown. Garnish with green pepper rings and serve hot with heated tomato sauce.
Pour boiling water over oats and let stand 20 minutes. Cream butter and both sugars. Add oats mixture to creamed ingredients. Then add eggs and vanilla.
Sift sugar and flour three each. Cream sugar and shortening with hot water. Add eggs, one at a time. Add flour and soda and mix in alternately with milk. Add flavor last. Bake at 325° for 1 hour and 15 to 25 minutes.
Boil beans in triple their water for 10 minutes. Let simmer on low for 1 1/2 hours. Put all ingredients in slow cooker. Stir to combine. Cover and cook on low for 8 to 10 hours (high for 3 to 4 hours).
Wash and skin chicken, salt and pepper to taste. Roll in the buttermilk, one piece at a time, then cover with flour. Put 1/2 inch of oil in frypan; let it get hot. Place chicken in it, one piece at a time. Keep turning until both sides are a golden brown. Cover pan and cook on medium-low heat for 20 to 25 minutes.
Cream butter and sugars. Add eggs, pudding and vanilla. Mix well. Add flour and baking soda. Stir in chocolate chips. Bake on ungreased cookie sheet for 8-10 minutes at 350 degrees.
Combine first 6 ingredients in a large bowl; toss. Combine mayonnaise, lemon juice, Worcestershire sauce and hot sauce. Add to chicken mixture mixing well. Spoon mixture into a 1 1/2-quart baking dish sprayed with vegetable spray. Combine bread crumbs and margarine. Sprinkle evenly over chicken mixture. Bake at 350° for 20 to 25 minutes.
Dip chicken in butter and roll in cheese and bread crumbs until coated. Place in greased 9 x 13-inch baking dish; cover with foil. Bake at 375° for 45 minutes. Remove foil for the last 15 minutes of baking time. Serves 4.
Brown and drain sausage. Tear bread into chunks and put in a large bowl. Beat eggs and add can of soup. Mix in dry mustard, salt and pepper. Pour over bread. Mix well and pour into an 8 x 10-inch casserole dish. Top with sausage. Cover and refrigerate overnight. Bake at 350° for 15 or 20 minutes. Make night before serving.
Pour water over oats; let it stand for 20 minutes. Cream the sugar and margarine. Add unbeaten egg, vanilla, soda, salt and cinnamon which have been sifted together. Bake in greased cake pan 45 minutes at 325°.
Melt butter; add seasoning packet from corn bread mix. Add celery, mushrooms, water chestnuts, chicken, half of soup, 1/2 can water and half of corn bread crumbs; mix well. Cover with other half of soup, 1/2 can water and other half of corn bread crumbs. Bake at 350° for 1/2 hour.
Heat water and sugar until sugar dissolves, stirring constantly; cool. Add all other ingredients in a large bowl; stir and freeze in containers. When ready to serve, take out a container of punch and pour ginger ale on top a little at a time. Break up with a potato masher until slushy and serve in a punch bowl.
Dissolve coffee in warm water and use this mixture as part of the liquid when preparing cake according to package directions. Fold in maple flavoring. Bake and cool as directed.
Place unwrapped caramels in a small saucepan with 1/2 cup evaporated milk. Heat slowly, stirring constantly until all candy is melted. Set aside to cool.
Mix orange juice, lemon mix and a little water until dissolved. Add pop and ice, pour into punchbowl. Add several scoops softened sherbet just before serving.
Place bacon in a roasting pan. Brown. Do not drain. Add onions to bacon; cook until tender. Add beans, catsup, brown sugar and mustard to bacon-onion mixture. Bake, uncovered, 1 to 2 hours until browned.
Stir ingredients together in order given. Pour into 2 well-greased and floured loaf pans, filling 2/3 full. Strew topping evenly over each. Bake at 325° for 50 minutes (do not overbake).
Mix everything together cold (no cooking). Let stand overnight at room temperature. Put in jars and keep in refrigerator. Happy eating!
Layer potatoes and cheese in baking dish. Place browned chops on top of potatoes and cheese. Salt and pepper to taste. Simmer onions in butter, then place over chops. Pour soup over ingredients; add milk. Cover with foil; bake at 350° for 1 hour. Uncover and bake another 1/2 hour.
Grind cranberries in blender. Mix 1 cup sugar with them and refrigerate overnight. The next day, drain berries and pour pineapple over. When well drained, add to grapes and walnuts. Whip cream firm and mix all together.
Chill pie shell for 1 hour. Preheat oven to 350°.
Mix cream cheese and Marshmallow Creme with a mixer. Chill and serve with fresh summer fruits.
Combine all ingredients in a 1 gallon jar. Put jar in refrigerator to marinate overnight. Shake jar frequently to evenly coat meat. Next morning, drain meat on paper towels. Laying drained strips on wire rack in oven, heat at 100° to 150° for 8 to 10 hours, until dry. Turn off heat and let cool on racks with door partly open.
Stir all ingredients together. Put into buttered dish. Sprinkle top with 3/4 cup shredded Cheddar cheese and 1/2 cup crushed Ritz crackers. Bake at 350° until bubbly.
Peel and chop the eggs. Place in a bowl along with the carrots and onion. Stir in the mayonnaise, salt and black pepper. Mix lightly but thoroughly. Cover and chill 1 hour. Spread filling on 4 slices of bread. Top with remaining slices. Cut sandwich in half. Use a toothpick to skewer each sandwich with a cherry tomato. Makes 4.
In a 3-quart saucepan, melt butter and saute carrots, onions and celery for 8 to 10 minutes. Sprinkle in flour and seasonings; blend well. Add chicken broth; stir until thick and smooth. Reduce heat to simmer. Add cream, sherry and cheese. Stir until cheese melts. Serve garnished with chopped parsley or chives.
Combine all ingredients in blender. Blend on high for about a minute. Pour into the crusts. Bake in preheated 350° oven for 1 hour (until tops are golden brown). Let cool in oven, then chill.
Preheat oven to 350°. Combine cookie mix, contents of peanut butter packet from mix and egg whites in large bowl. Stir until thoroughly blended. Press in ungreased 13 x 9 x2-inch pan. Sprinkle peanuts over dough. Press lightly. Bake at 350° for 16 to 18 minutes or until golden. Cool completely.
Peel, cook and dice potatoes. Sprinkle sugar and celery seed on potatoes; add little bit of mustard to potatoes. Combine onion, pickle relish, celery and salad dressing; mix well. Add mixture to potatoes and refrigerate.
Combine oil and beef. Brown in Dutch oven. Add remaining ingredients and cook until onions and potatoes are tender.
Saute onion and pepper in margarine until soft. Add pork, 1 cup water, tomato juice, paprika and salt; stir well. Cover and simmer 1 1/2 hours until very tender. Mix flour and 1/2 cup water, stir into stew until thickened. Stir and blend Bisquick and milk. Drop by teaspoonfuls into simmering gravy and cook 10 minutes. Cover and cook 10 minutes longer.
Melt chocolate and shortening in top of double boiler over hot water. Remove from heat, but keep top over warm water. Spread thin layer of chocolate over insides of 12 pleated foil cupcake liners. If sides of cups are thin, place in muffin pan cups. Refrigerate 1 hour or until firm. Coat a second time. Extra chocolate can be used for dipping strawberries. Gently peel foil from cups. Keep refrigerated until ready to fill. Puree strawberries in blender. Transfer to saucepan. Sprinkle gelatin and 2 tablespoons of the sugar over top. Place over low heat. Stir to dissolve gelatin and sugar. Transfer to large bowl. Place over ice water, stirring often, until mixture begins to thicken. Beat egg whites until foamy. Beat in remaining 2 tablespoons sugar, a tablespoon at a time, until meringue forms soft peaks. Beat cream in another bowl until stiff. Fold whipped cream, then meringue into strawberry mixture. Pipe mixture through large decorating tube into each chocolate cup. Chill. Garnish with chocolate dipped strawberry, if desired. Makes 12 servings.
Combine all ingredients and bake in a 13 x 9 x 2-inch pan for approximately 25 minutes at 350°.
Combine sugar, butter, milk and molasses in heavy saucepan. Heat to boil over low to medium heat. Boil for 2 minutes or until sugar is completely melted. Have remaining ingredients ready; when sugar is melted, remove from heat and immediately add remaining ingredients. Stir only until blended; spoon-drop onto buttered cookie sheet. Allow to cool and enjoy.
Dissolve gelatin completely in boiling water. Add ice cubes; stir until gelatin is thickened. Remove any unmelted ice. Using wire whip, blend in whipped topping; whip until smooth. Fold in fruit. Chill, if necessary, until mixture will mound. Spoon into pie crust. Chill 2 hours. Serve.
Fill blender with the French vanilla ice cream; blend until soft. Add Bailey's Irish Creme to taste and blend. Serve in a stem glass with a strawberry on the rim!
Cream sugar and butter until light and creamy. Add eggs, one at a time, beating constantly. Add flour and salt and mix well. Add vanilla. Bake in a tube pan at 300° for 1 to 1 1/2 hours.
Mix first 4 ingredients in a large mixing bowl. Mix in remaining ingredients. Pour into ungreased 9 x 13-inch pan. Bake 60 to 70 minutes at 300°. Turn off heat and leave cake in the oven 10 more minutes. This same recipe will make 3 loaves of bread.
To Prepare Cookies: Heat oven to 350°. In a large bowl, combine egg, water and vanilla. Mix well. Add contents of jar. Stir with fork until stiff dough forms. Drop by rounded tablespoonful onto greased cookie sheet. Bake 13 to 16 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove. Makes 2 1/2 dozen.
Preheat oven to 300°. Cream the sausage with sugar. Add eggs, one at a time, beating well after each egg. Sift dry ingredients together. Add alternately with orange juice. Add applesauce. Fold in raisins and nuts last. Pour into greased and floured tube pan and bake for 1 1/2 hours. Let stand 15 minutes before removing from pan. Keep refrigerated.
Combine sugar, syrup and butter. Mix well. Add eggs, pecans, coconut and vanilla. Mix all together and pour into pie shell. Bake at 350° for 45 minutes.
Preheat oven to 400°. In a large bowl combine dry ingredients. Add cheese. In a small bowl, beat egg with fork. Stir in milk and oil. Pour into flour mixture. Mix with fork until blended, batter will be slightly lumpy. Pour into lined muffin pan. Bake 25 minutes. Makes 1 dozen.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chips and nuts. Pour into lightly greased 13 x 9-inch baking pan. Bake at 350° for 30 to 35 minutes. Cool completely; cut into bars. Makes about 2 dozen.
Combine potatoes, chopped onion, chicken broth and water in a Dutch oven. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in soups and milk. Heat thoroughly but do not boil. Yield: 2 1/2 quarts. Garnish to personal taste.
Mix 1 cup orange juice and rind. Pour over chicken. Let stand 1 hour at room temperature, stirring occasionally.
Bring to boil crushed pineapple, 1/2 cup sugar and 2 large boxes of orange Jell-O. Stir well, take off of stove. Put in freezer to set up as Jell-O should; not freeze. Take out, put in extra large bowl. With large spoon stir in Cool Whip, then add well drained fruit cocktail. Stir lightly. Serves 15.
Season chicken with salt. Coat with flour; shake off excess. Heat oil in skillet. Add chicken; cook per side until no longer pink throughout. Add wine to skillet; cook 30 seconds. Remove chicken and cover. Add broth, artichokes and dried tomatoes. Bring to boil. Stir cornstarch mixture into skillet; boil 4 minutes until reduced to sauce like consistency. Pour over chicken. Sprinkle with parsley and pepper.
In pan, slightly brown chicken. Separately brown butter. Saute garlic, onion and tomatoes until well cooked. Add the chicken and broth and simmer until chicken is tender. Remove from heat and arrange in Pyrex dish. Strain sauce. Melt butter in skillet; blend flour, wine, carrot, mushroom soup, butter, mushrooms and strained sauce. Pour mixture over chicken. Cool and cover with creamy mashed potatoes. Bake in preheated oven at 350° for 20 minutes uncovered until top is golden brown.
Combine sugar, water and syrup in a large Dutch oven. Bring to a boil over medium heat, stirring constantly. Stir in food coloring. Continue to cook, without stirring, until mixture reaches hard crack stage or 300° on candy thermometer. Remove from heat and stir in oil of cinnamon. Working rapidly, spread mixture onto oiled 15 x 10 x 1-inch jelly roll pan. Let cool. Break into pieces. Yields 4 dozen pieces.
Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, the peppers, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13 x 9-inch baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and black olives. Serve with additional picante sauce, if desired. Makes 4 servings.
Dissolve Jell-O and sugar with hot water. Dissolve Kool-Aid in cold water. Mix Kool-Aid and Jell-O together. Put in a gallon jar and add pineapple juice. Finish filling gallon jar with cold water. Chill until serving time. Pour into punch bowl adding ginger ale and sherbet. You can make any color with this punch. Use the same flavor Jell-O as you do Kool-Aid.
Combine sugar, eggs and oil. Beat well. Sift dry ingredients together and add alternately with fruit to egg mixture. Pour into 16 x 11 x 2-inch pan. Sprinkle top with coconut. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix butter, hot sauce and vinegar. Put in baking pan. Sprinkle dry dressing mix. Bake 30 to 40 minutes, or until browned. Turn once.
Drain fruit. Save juice from peaches and pineapple. Mix juice, sugar, cornstarch and white syrup. Boil until clear. Add gelatin to hot mixture. Cool and pour over fruit. Then add about 4 bananas, cut in fairly large pieces.
Mix dry ingredients. Cream margarine; add eggs, sugar and bananas. Mix well. Bake at 350° for 1 hour.
Dissolve Jell-O, Kool-Aid and sugar in hot water. Add the cold water and freeze in ice cube trays. After adding ingredients to ice cube tray, place a piece of Saran Wrap on top of tray and place toothpicks in for sticks.
Blanch broccoli in microwave until tender. Cook rice. Saute onion in butter. Mix in all other ingredients. Bake, covered, in microwave for 20 minutes. Uncover to brown another 10 minutes.
Combine beans, onions, horseradish and mustard in shallow baking dish. Slice corned beef hash into 8 slices and arrange with pineapple slices on top of beans. Sprinkle with brown sugar. Dot with butter. Bake for about 25 minutes at 400°. Serves 4.
Mix vinegar, sugar and salt. Pour over all other ingredients. Keeps in refrigerator for weeks.
Microwave Cheez Whiz slightly. Then mix together with vegetables and mushroom soup. Place in casserole dish. Melt margarine and combine with crushed crackers. Spread over vegetable mixture and bake at 350 degrees for 30 minutes or until browned
Soak the cucumbers and lime in water to cover. Let set overnight. Rinse and soak in ice water for 2 hours. Make syrup to cover using 1 part sugar and 1 part vinegar (about 5 pounds sugar and 1/2 gallon vinegar). Soak in syrup overnight. Add pickling spices and heat (do not boil). Put in jars and seal while hot.
Preheat oven to 425°. Put 9 to 10-inch ovenproof pan or skillet into oven to preheat. Melt butter in pan or skillet as it heats. Mix together and beat until no lumps remain the eggs, milk, flour and salt. Pour into preheated pan or skillet. Cook 20 minutes. Serve immediately with syrup, jam, whatever. Dutch Baby should be puffed and slightly brown on top.
Combine first 6 ingredients with beaten egg yolks in bowl; mix well. Fold in stiffly beaten egg whites. Spread in greased casserole. Top with marshmallows. Bake at 350° for 1 hour. Yields 6 servings.
Heat cider in a large kettle on medium heat until simmered. Add cinnamon balls to hot cider. Stir until melted.
Brown hamburger with chopped onion. Drain. Add beans, soup and tomatoes; heat.
Melt together the margarine, taco sauce, catsup, lemon juice and barbecue sauce. Put chicken on grill and continue basting with the above sauce until done. Salt and pepper chicken.
Mix together soup, mayonnaise, lemon juice, curry powder, salt and pepper. Set aside. Put a layer of frozen peas in the bottom of a casserole dish. Cut up chicken and place on top of peas. Put sauce over the chicken. Cover with a layer of grated cheese. Bake at 350° for 40 to 45 minutes.
Preheat oven to 375°. Mix shortening, sugars, eggs and vanilla thoroughly. Blend dry ingredients. Stir in. Mix in chocolate chips and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes. Makes 100 cookies.
Make cake according to directions on box. Bake cake. When cake is done, make slashes through cake. Mix jello with one cup boiling water. Pour over cake. When cool, mix pudding mixes as directed on box. Put on cake, then cover with Cool Whip.
Put butter into heavy skillet and slowly heat until butter is browned, about 5 minutes. Turn into mixing bowl. Beat the butter with the sugar, egg and vanilla until light. Add flour and baking powder, stirring to make a stiff dough. Shape into little balls, using about 1 level tablespoonful of dough for each. Place on cookie sheet. Press center down with thumb to make an indentation. Bake at 350° for 10 to 12 minutes or until cookies are firm, but not overly browned. If they are overbrowned, cookies become very hard.
Cook chicken and remove from bone; layer in casserole dish. Heat chicken soup and broth; pour over chicken. Mix other ingredients and pour over chicken. Bake at 425° for 30 minutes.
Toss together first 5 ingredients. Combine remaining ingredients. Stir into chicken mixture. Serve on greens. Serves 4.
In a large soup pot, put ham bone. Add water to cover. Slice cored cabbage into 4 sections and add in. Add bay leaves, allspice and salt and pepper to taste. Cook until almost done (cabbage begins to get soft). Add potatoes, carrots, onion and season. Add vinegar if desired. While cooking, make sure there is enough water at all times to cover vegetables.
Make paste with the cocoa, food coloring and water. Set aside. Cream Crisco and sugar well. Add eggs and cream well. Add food coloring and cocoa mixture. Gradually add flour and vanilla. Mix well. Remove beaters. Add the vinegar. Mix with spoon or spatula well. Add the soda; mix well with spoon or spatula. Pour into greased and floured cake pan, 9 x 11. Bake 25 to 30 minutes or until toothpick comes out clean in 350° oven.
Separate the chicken wing drumsticks from the wing tips. Deep fry the chicken in medium-hot peanut oil 5 to 8 minutes. Drain on paper towels.
Warm to scalding first 3 ingredients; separate egg whites and beat stiff. Add vanilla and salt and set aside to add last. Beat egg yolks and add to warming milk/corn plus sugar and cornstarch, stirring frequently; fold in whipped whites. Bake 1 hour at 325° in 2-quart buttered casserole. Enjoy!