HumbleIntelligence/food-ner-1-Million huggingface dataset:
Parboil broccoli. Place chicken breasts on top of broccoli in casserole dish. Add cream of chicken soup and mayonnaise. Mix and pour on top of chicken. Add Cheddar cheese and bread crumbs. Bake at 350° for 1 1/4 hours.
Sift first 9 ingredients together. Cream the sugar and oil in a large bowl. Add eggs, one at a time, beating well after each addition. Blend 1/3 cup water and pumpkin or sweet potato in bowl. Add pumpkin or sweet potato mixture alternately with dry ingredients to sugar mixture, blending well after each addition. Stir in raisins and nuts. Pour into 2 small greased and floured loaf pans. Bake at 350° for 45 minutes or until bread tests done.
Boil the shrimp in their shells with the celery leaves, pickling spices and 1 tablespoon salt for 5 minutes. Drain shrimp and clean. Place shrimp in covered container with a mixture made from the remaining ingredients for 24 hours. Serve on toothpicks with pineapple cubes, green peppers and cheese cubes.
Microwave broccoli, onions, broth and salt, covered, 20 minutes. Put aside 6 cooked broccoli flowerets for garnish. Puree broth mixture in food processor for a count of 20 seconds. Uncover.
Cut orange slices into small pieces. Use 1/2 cup of your flour to keep your knife clean. Cream butter and sugar. Add eggs; beat until very light. Sift flour, salt and soda; add alternately with the coconut and nuts. Add orange candy to creamed mixture. Add vanilla. Drop by small teaspoon onto greased cookie sheet. Bake for 10 minutes, or until light brown, at 350°. Makes 5 dozen cookies.
In food processor or blender, finely chop beef and onions, then pour into mixing bowl and add cream cheese. Shape into ball. Serve with crackers!
Mix sugar and cocoa. Add eggs and mix well. Add margarine, milk, vanilla and salt. Mix well and pour in pie crust. Bake 30 to 35 minutes in 350° oven. Cool before cutting.
Saute ingredients in pan. Be generous with lime juice. Put over any kind of pasta (linguini or angel hair pasta).
Place chopped green pepper, onion and pineapple on paper towel to absorb liquid. Blend ingredients well. Refrigerate and chill at least 1/2 hour. Shape into ball. Roll in chopped pecans, if desired.
Wash sweet potatoes, cover with water and partially cook until just tender enough to be pierced with a fork. Do not over cook. Drain well and set aside. Combine the oil or butter, brown sugar and juice and rind in a small saucepan. Heat to boiling and cook for 2 minutes. Peel the sweet potatoes and cut them in half lengthwise. Place sweet potatoes in a shallow 8 inch square pan. Pour syrup over them. Bake in a slow oven 300° for 55 minutes or until well glazed. After the fist 15 minutes turn the potatoes and baste.
Cut first 3 ingredients like pie meal. Take out 1 cup and reserve. Mix in other ingredients. Batter will be lumpy. Pour into 9 x 12-inch pan. Top with remaining 1 cup. Bake 25 minutes at 350°.
Combine sugar and margarine; pour over pretzels. Mix and press into 9 x 13-inch pan. Bake at 350° for 9 minutes. Cool.
Sift together baking powder, flour and salt. Beat 2 egg whites until mounds form. Set aside. Cream shortening and sugar. Add 2 egg yolks. Add dry ingredients to creamed mixture alternately with 1/3 cup milk. Fold in egg whites; add 1 teaspoon vanilla. Add blueberries. Bake in greased small tube pan at 350° for 35 to 45 minutes. Sprinkle top with granulated sugar. This cake is light and moist.
Melt margarine in microwave. Mix in cake mix and egg (will be stiff). Add chocolate bits. Pat into 9 x 13-inch pan (not greased). Bake in 350° oven for 15 minutes. (Take from oven while still soft.)
Saute pork and onions. Add celery, cabbage and salt. Cook 2 to 3 minutes. Drain. Add bean sprouts. Cook 3 to 5 minutes. Drain. Fill wrappers as directed on package. Deep-fry, may cook in wok or deep skillet (peanut oil works best).
Thaw spinach.	Drain.	Chop spinach fine and fold in other ingredients. Cut off slice from top of a 1-pound loaf Hawaiian bread. Hollow out center, leaving a 1-inch shell. Break or cut removed bread into pieces. Put dip into bread shell. Use bread pieces to dip.
Cream butter and sugar. Add eggs, one at a time. Add dry ingredients, alternating with sour cream. Add vanilla and fold in coconut. Pour into large greased and floured tube pan. Using table knife, make 8 or 9 circles around, extending knife about 2 inches in batter. Bake in a 300° oven approximately 1 1/2 hours.
Preheat oven to 350°. Combine prunes and water in container of food processor; pulse on and off until prunes are finely chopped. In mixer bowl, blend prune mixture with sugars. Beat in egg substitute and pumpkin just to blend.
Cream well the Crisco and sugar. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together. Add milk and flour alternately. Add flavoring. Bake in a 350° oven for 1 hour in tube pan. If desired, this can be used for cupcakes or layers. Adjust time accordingly.
Mix jello and boiling water. Add banana, strawberries and pineapple. Pour half in dish and let chill until partially congealed. Cover with sour cream. Top with remaining half mixture. If desired, use 4 ounces sour cream and 4 ounces cream cheese.
Cook frozen speared broccoli (10 minutes). Spread broccoli on bottom of container. Slightly beat eggs. Shred cheese. Do not dilute soup. Mix the 5 ingredients and pour over the broccoli. Cover with cracker crumbs. Bake at 350° for 50 minutes or until bubbly.
Mix milk, sugar, salt and butter; stir until sugar dissolves. Cool to lukewarm. Pour warm water into a large warm bowl. Sprinkle in yeast and stir until dissolved. Stir in milk mixture, eggs and 2 cups flour, beating with a wooden spoon until smooth. Mix in enough flour a little at a time to make a soft dough. Knead on lightly floured board until smooth and elastic. Shape into ball and place in greased bowl. Cover and let rise in a warm spot until double in bulk. Punch down. Roll out and form rolls. Let stand, covered, for 1/2 hour. Cook 10 to 12 minutes at 375°.
Mix yeast with warm water and gently stir to dissolve completely. Add cooled margarine, sugar, salt, egg, bran and Parmesan cheese. Blend well. Mix in flour. Cover and let stand in a warm place about 2 hours or until doubled. Punch down and turn out onto lightly floured board. Knead just enough to form a smooth ball. Place on lightly greased baking sheet (or any pan you like). Cover and let rise about 40 minutes. Bake at 375° for 25 to 30 minutes or until a dark golden brown. Serve hot or cold.
Finely chop Snickers bars. Mix cream cheese and confectioners sugar; fold in remaining ingredients and pour into crusts. Keep refrigerated until served. Serves 12 to 16.
Saute the onions and garlic in the olive oil in a saucepan until transparent. Stir in the tomatoes, stock, dried herbs, salt and pepper. Simmer for 45 minutes. Puree in small batches in a blender and return to saucepan. Use caution when pureeing hot soup. Season with salt and pepper. Stir in the cream, fresh basil and fresh parsley. Divide the rice between 6 soup bowls and ladle the soup over the rice. Garnish with additional chopped fresh basil or parsley leaves. Serves 6.
Preheat oven to 350°. Grease 1-quart casserole dish. In 2-quart saucepan, melt butter or margarine. Stir in flour, sugar and salt until blended. Slowly stir in milk and cook, stirring constantly until thickened. Remove from heat; stir in corn and eggs. Pour into casserole dish and bake 1 hour or until knife inserted in middle comes out clean.
Combine sugar, margarine, milk and cocoa in saucepan. Boil for 3 minutes exactly. Remove from heat and quickly add the remaining ingredients. Drop by teaspoonfuls on wax paper. Let set for 30 minutes. Makes 40 to 50 small cookies.
Brown the hamburger; add the taco mix and onions and mix as directed. Put in layers in cake pan: cooked rice, chili beans, cheese, hamburger mixture and crushed Doritos chips. Bake at 350° for 20 minutes. When serving, top with lettuce, tomatoes and taco or cheese sauce.
In large casserole dish put butter and melt in oven. Mix in another bowl, flour, sugar, milk and peaches (with juice). Add this to the butter in dish. Sprinkle with sugar. Bake for 1 hour at 350°.
Mix all items. Pour into pie shell. Bake at 350° or slower until done. For a candied type pie, stir carefully every 10 or so minutes. This keeps the pecans evenly distributed.
Preheat oven to 350°. Blend cream cheese and taco seasoning in baking dish. Pour chili on top. Layer with cheese. Top with olives. Bake for 30 minutes.
Cook broccoli and drain. Add beaten egg, cottage cheese and seasonings. Pour into sprayed casserole, sprinkle with grated cheese. Bake in 350° oven for 35 to 40 minutes.
Mix all ingredients. Bake in 8 or 9-inch square pan for 45 minutes at 350°. Cool. Cut into squares.
Stir dry ingredients in a large bowl, including nuts. Melt butter, cool before it comes in contact with eggs. Beat the eggs a little by hand. Add all the wet ingredients and stir together with a spoon. Roll off about 4 or 5 sheets of wax paper. spoon the mixture onto the paper and form into a roll about 1 1/2 inch diameter. Roll up in the paper and twist the ends. Store in the refrigerator overnight or until the dough is hard. Take out of the paper, place on a cutting board and cut into thin slices with a sharp knife. Here is where the advantages of a sharp knife comes in, cutting through those nuts! Place them on a nonstick cookie sheet. They won't spread out very much. Bake at 325° for about 8 to 10 minutes, depending on how hot your oven is and how brown you want the cookies. Cool and store in an airtight container. They keep very well.
Preheat oven to 350°. Put butter in 9 x 13-inch baking dish. Melt in oven. Remove.
Put milk, Velveeta cheese, chicken soup, mushroom soup and diced green peppers in large saucepan. Heat until cheese is melted. Brown beef and add onions. Drain fat. Add taco seasoning. Spray a 9 x 13 x 12-inch pan with Pam. Layer tortillas, meat and sauce alternately in pan. Sprinkle top with Cheddar cheese. Cover with foil and bake for 25 minutes at 375°.
Thaw frozen hash browns to a point where you can break them up easily in baking dish. Melt all ingredients (except potatoes) and pour mixture over potatoes in a 9 x 13-inch greased baking dish. Let stand 1 hour, then bake 1 hour at 350°.
Combine. Roll into walnut size balls in sugar. Add 2 teaspoons of cinnamon to sugar. Bake at 350° for 10 minutes. Makes 3 1/2 dozen.
Mix flour, shortening and brown sugar. Save 1 cup of crumbs for top. Add soda to boiling water. Add table syrup. Mix with flour, shortening and sugar mixture. Pour in greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 40 to 45 minutes.
Melt butter in skillet. Add onions, celery, green pepper and garlic. Cook until onions are tender. Remove from heat. Add tomato sauce, water and seasoning and stir. Return to heat and simmer uncovered for 10 minutes. May add additional water if needed. Stir in shrimp and heat to boiling. Cover and reduce heat to medium and cook 10 to 20 minutes or until shrimp are pink and tender. Serve over hot cooked rice.
Sift together in sifter the flour, sugar, salt and cocoa. Melt in pan the margarine and Crisco. When cool, add to sifted ingredients. Add the eggs, one at a time or beat together and add a little at a time, vanilla and nuts. Pour in greased baking sheet and bake at 350° for 25 minutes.
Preheat oven to 350° (325° for colored fluted tube pan). Using solid shortening, grease pan and flour (12-cup tube pan). (Also grease if nonstick finish.) In large bowl, blend first 8 ingredients; beat 2 minutes at highest speed. Pour into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; turn on serving plate.
Cook 4 slices bacon and take out of frying pan. Cook 1 medium onion and green pepper and cook 2 cups sliced okra until half done. Then add 4 medium sliced ripe tomatoes and crumble bacon in it and cook all of this until tomatoes and okra are tender.
Cream shortening and 1 cup sugar. Add egg; beat well. Mix and sift flour, baking powder, salt and nutmeg. Add alternately with milk to egg mixture. Fill greased muffin pans 2/3 full. Bake in moderate oven (350°) for 20 to 30 minutes or until golden brown. Remove from pans at once and roll in melted butter, then in mixture of remaining 1/2 cup sugar and cinnamon. Makes 12 medium or 18 small muffins.
Beat the egg and milk together in a Corning Ware dish. Mix cheeses with milk mixture. Bake at 350° for 15 to 20 minutes. Serve with nacho chips or crackers.
Cook first 3 ingredients together until it strikes a boil, then boil 2 minutes. Have powdered sugar sifted and remove from heat; stir in. Add vanilla. Beat until it gets thick enough to spread. Makes enough for 3 layers of cake.
You can tell if fish is fresh if the gills are pink with fresh red blood. Fish should not smell fishy and the eyes should be clear and firm, not cloudy. The inside should be clean and the meat should be firm.
Mix sugar, butter, eggs and other ingredients. Chill well before rolling out; cut with cookie cutter. Place on ungreased cookie sheet; bake in an oven that has been preheated to 450°. Let the cookies stay in the 450° oven for about 1 minute, then turn oven to 375° and bake for 7 to 8 minutes.
Place chicken in baking dish. Salt and pepper to taste. Peel and thinly slice potatoes and onion. Place on top of chicken and lightly salt. Cover with aluminum foil. Bake in 350° oven for 1 hour and 15 minutes.
Mix flour, baking powder, soda and salt together. Cut in butter and mix together lightly. Add buttermilk and mix just enough to blend together. Do not overmix.
Stick cloves around middle of oranges about 1 inch apart, then several close together at stem and bottom ends. Bake, uncovered, in shallow pan for 30 minutes at 350°. Remove from oven. Combine Tang, water, cider and cinnamon sticks in large saucepan. Bring to a boil. Reduce heat and simmer 5 minutes.
Mix 1/2 pint of peanut butter and 1 pint jar of marshmallow cream. Mix until blended. Set aside.
Saute sausage until brown; remove from skillet and drain. Place sausage in bottom of casserole. In same skillet, melt oleo; lightly saute thawed hash browns. Cover sausage with hash browns; sprinkle cheese on top. Beat eggs; add milk and salt. Pour over ingredients in casserole. Bake at 350° for 1 hour.
Brown hamburger, drain; mix with taco seasoning as directed on package. Heat refried beans on low in medium pan. Microwave tortillas 3 to 4 minutes in package, turning once. Place tortilla on plate. Spread tablespoon of beans and tablespoon of meat on it. Add cheese, lettuce, tomatoes and onions. Place second tortilla on top and repeat steps (beans, meat, cheese, lettuce, tomatoes and onions). Serves 6.
Preheat oven to 400°. Slice apples into bottom of baking dish. Dissolve cinnamon in water and pour over apples. Mix together the flour, sugar and butter until smooth and crumbly. Spread over apples and bake for 30 minutes.
To make beef broth: Cook soup bone with plate beef in 6 cups water, about 1 hour.
Cream butter and cheese. Line 9 x 13-inch pan with bread slices. Spread cheese mix over bread. Put on a layer of meat. Beat eggs, add milk and mix together. Pour over meat; put another layer of bread on top. Bake 1 hour at 325° until puffy and brown. Can be fixed at night and baked in the morning.
Put breasts in a greased 9 x 11-inch pan. Put 1 piece of cheese over each piece of breast. Mix chicken soup with 3/4 can of water. Put dressing over chicken and cheese, then pour soup over all. Bake at 300° for 1 1/2 hours. Serves 6.
Whip eggs and sugar together. Heat milk and butter. Alternate adding 1/4 flour and baking powder with 1/4 milk into egg mixture on low speed on your mixer. After all of the flour mixture has been added to the egg mixture add the vanilla.
Separate eggs. Mix first four ingredients and egg yolks. Beat egg whites and fold into corn mixture. Cover with bread crumbs. Dot with butter and sprinkle with 1 teaspoon sugar. Bake at 350° for 1 hour.
Preheat oven to 350°. Grease a 9 x 13-inch loaf pan. Combine Bisquick, cheese and sugar in a large bowl. Combine other ingredients in a second bowl. Mix well. Stir in dry mixture and blend thoroughly. Beat slightly to remove lumps. Turn into pan and bake until golden, 45 to 50 minutes. Makes 14 to 17 servings.
In large skillet brown turkey with onion and pepper. Add tomatoes and taco seasoning. Simmer, uncovered, 5 minutes. In bowl, combine cottage cheese, 4 ounces Cheddar cheese and eggs. Place 3 tortillas on bottom of a sprayed 9 x 13-inch or 8 x 12-inch baking dish. Spoon meat mixture evenly over tortillas. Top with 3 tortillas then cheese mixture. Bake, covered, at 350° for 40 minutes. Sprinkle remaining cheese over top of lasagna and continue baking, uncovered, for 5 minutes or until cheese melts. Garnish with tomatoes and lettuce. May add taco sauce or sour cream, if desired.
Preheat oven to 350 degrees. Combine Crisco, brown sugar, and granulated sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in eggs. Add peanut butter. Beat until blended.
Brown pork chops in vegetable oil. Place in large casserole. Top with remaining ingredients. Cover and bake at 350° for 1 to 2 hours or until tender. This is a meal in itself. Serve with tossed salad.
Thoroughly wash the shrimp in cold water. Pour the beer in a large soup pot. Add the kielbasa slices to the pot along with the bay leaves, coriander seed and salt and pepper. Bring ingredients to a boil over high heat. Lower the heat and simmer, uncovered, for about 10 minutes. Add the shrimp to the pot and bring back to a boil. Boil until shrimp are firm and pink, about one to two minutes. Drain off the cooking liquid and discard the bay leaves. Serve the shrimp and sausage in separate bowls. Shell shrimp before eating. Makes 4 to 6 servings.
Dice bacon and panfry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced, hard-cooked eggs. Blend slightly and serve hot.
Sprinkle yeast over water and honey. Stir. Slowly add flour and salt; beat with wooden spoon. Turn dough out on floured board and knead 8 to 10 minutes. Place dough in lightly greased bowl. Cover and let rise 2 hours. Sprinkle corn meal in well-greased loaf pans. Bake at 400° for 30 to 40 minutes.
Blend in mixer. Bake at 350° for 40 to 45 minutes. Cool before cutting.
Wrap each hot dog with 1/2 slice of bacon. Secure with toothpick. Place in crock-pot and cover with brown sugar. Cook on low for 8 hours.
Combine soup and water; add 1 cup of chow mein noodles, tuna, celery, nuts and onion. Toss lightly. Place in ungreased 10 x 6 x 1 1/2-inch baking dish. Sprinkle over with remaining noodles. Bake in a 375° oven for 15 minutes or until heated through. If you double recipe, bake in larger baking dish for 25 minutes. Can be prepared ahead of time and refrigerated.
Place all ingredients in blender. Cover and blend until smooth. Serve immediately. Makes 4 servings.
Mix all ingredients. Form into balls the size of a large walnuts. Flatten on lightly greased cookie sheet with a fork. Bake for 8 to 10 minutes, until lightly browned, at 350°. Remove from pan carefully to cool.
Add all ingredients to crock-pot. Cook on low until all flavors are blended and hot dogs are plump.
Cream together shortening and 1 1/2 cups sugar. Add eggs and beat until light and fluffy. Combine flour, soda, cream of tartar and salt. Add to mixture. Chill for at least 1 hour in refrigerator. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Cut into desired shapes. Bake on ungreased cookie sheets at 350° for 10 to 12 minutes. Yield: 4 to 5 dozen.
Melt butter in a large (10-inch or larger) skillet. Add cabbage and spinach. When this cooks down a little, add the rest of your vegetables, stir and fry until done, about 15 to 30 minutes. Add garlic powder, salt and pepper while cooking. You can use your own mixture of vegetables.
Mix butter, sugar and cream. Bring to boil over medium heat. Continually stir and boil 5 minutes. Remove from heat. Add marshmallows, peanut butter and vanilla. Stir until well mixed. Pour in pan. Put nuts on top.
Grease a casserole dish. Place bite size pieces of chicken on bottom. Mix soups together. Pour and spread on top of chicken. Spread prepared dressing on top. Bake at 350° for 40 minutes.
Beat together the eggs, sugar and butter. Add vanilla, then milk. Pour in pie shells and bake at 325° to 350° until firm.
Combine first 4 ingredients in a saucepan. Bring to boil and continue boiling 1 1/2 minutes after mixture has reached a full rolling boil. Remove from heat. Put the rest of the ingredients in the boiled mixture. Drop by tablespoon onto wax paper.
Press rolls in large cookie sheet and bake as directed on package. Mix cream cheese, Hidden Valley mix and sour cream together. Spread over rolls when cooled. Top with grated and chopped veggies. Spread the grated cheese on top. Cut into squares and serve.
Combine all ingredients, except cola and the marshmallows, in large bowl. Blend well and beat 1 minute at medium speed of mixer. Add cola; blend well and stir in marshmallows. Pour into 9 x 13-inch cake pan. Bake at 350° for 40 minutes.
Blend first 8 ingredients; pour into greased 9 x 13-inch pan. Sprinkle with cake mix; scatter nuts on top. Pour melted butter over all. Bake at 350° for 1 hour. Cool and refrigerate; may be frozen.
Sift flour, salt and baking powder together. Stir in beaten egg. Add water to make soft dough. Round up on lightly floured surface. Knead lightly. Roll or pat out 1/2-inch thick. Shape in forms of turtles, snakes, pretzels or just plain strips. Slit centers. Drop into hot oil in skillet. Brown on both sides. Serve hot. Good too with pinto beans, soup, or with maple syrup.
Boil sugar, syrup and cream until it reaches the soft-ball stage. Stir in remaining ingredients. Drop by spoonfuls on waxed paper and let cool.
Brown beef in oil. Remove from dish. Saute celery, onion, garlic and parsley. Add beef to pot again. Add beef cube, water, tomato sauce and spices. Simmer about 3/4 hour. Add vegetables. Cook until tender. Simmer, covered, about 1/2 hour longer. Add beer anytime after vegetables.
Mix all ingredients and press in a 9 x 13-inch pan. Bake for 30 minutes at 350°.
Cook broccoli according to package directions; drain. Combine broccoli and remaining ingredients. Spoon into greased, shallow 1-quart casserole dish. Bake at 350° for 20 to 25 minutes or until set.
Cream together sugar and butter. Add eggs, one at a time, beating well after each addition. Stir in bananas. Combine flour, baking powder and salt; stir into creamed mixture. Mix in nuts, if desired. Spoon into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour, or until a toothpick inserted in the center comes out clean. Cool on rack. Makes 1 loaf.
Mix ground turkey and oats. Add in garlic salt. When well mixed, place in loaf pan, reserving some of the turkey mixture. Form a ditch in the middle of the turkey loaf. Place sliced tomatoes in the ditch. Cover with Mozzarella cheese and sprinkle basil over top. Take remaining turkey mixture and cover over tomatoes and cheese. Bake for about 1 hour at 350°.
Mix first 3 ingredients well. Add 1 1/2 cups of the Cheddar cheese and hash browns. Bake at 350° for 35 to 40 minutes. Top with remaining cheese and bake for another 5 minutes or until cheese melts.
Combine soup and milk; set aside. Combine chicken, broccoli and 1/2 cup of cheese. Stir in 3/4 cup soup mixture. Divide chicken mixture evenly between the tortillas and roll up. Place, seam side down, on lightly greased 9 x 13-inch baking pan. Stir tomato into remaining soup and pour over top of tortillas. Bake, covered, at 350° for 35 minutes. Sprinkle remaining cheese on top of tortillas. Cook for 5 more minutes. Makes 6 Chicken Burritos.
Layer first 4 ingredients in pan. Mix soups and broth together, heat and pour over chicken.
Peel and cut eggplant into pieces; cook until soft. Drain and set aside. Saute onion in olive oil until soft. Add garlic and saute until just before browned.
Wash and pick clean. Have water with meat boiling. Add greens; salt to taste. Cook until tender. Serve with hot pepper.