HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli about 5 minutes. Drain well. Put butter and cheese into broccoli while hot and let melt. Pour into greased casserole dish. Crush 1 stack of Ritz crackers (from a 12 ounce box). Mix with 1 stick melted butter and spread over top of casserole. Bake 20 to 30 minutes at 350°. Serves 8.
Grease tube pan. Cut each biscuit into fourths. Shake in bag with 3/4 cup sugar and 2 teaspoons cinnamon. Put layer of cherries, pecans and half the biscuit dough. Then top with rest of biscuit dough in tube pan. Mix 1 cup brown sugar and oleo. Pour over cake. Bake 30 minutes at 350°.
Line pan with pastry and partially bake, unfilled, for 20 minutes in a 425° oven. Remove stems from broccoli; cut tops in small pieces and blanch in boiling, salted water for 5 minutes. Drain, cool and chop coarsely (about 2 cups). Whisk together cream, milk and eggs; add broccoli, ham, cheese and wine vinegar. Season with salt and pepper. Pour into pastry shell and sprinkle with Parmesan cheese. Bake in a 375° oven for 30 minutes until puffed and brown on top.
Combine ingredients and mix well. Pour into 2-quart casserole. Top with crumbled Ritz crackers and butter. Bake at 350° for 40 to 45 minutes.
Pour the boiling water over the oatmeal and let stand 20 minutes. Cream the shortening, brown sugar, white sugar and eggs. Add oatmeal to this mix. Sift together the flour, salt, cinnamon, baking soda and baking powder. Add to first mix. Add the nuts, if desired. Bake in oblong pan 35 minutes at 350°. Do not cool to put topping on.
Mix together in 3-quart pan all ingredients, except oats. Boil for 2 minutes at hard boil, stirring constantly. Drop on wax paper and flatten. Let cool completely and store in airtight container. Makes about 3 dozen cookies.
Heat oven to 350°. Saute onion in butter until golden. Blend in flour and seasoning. Cook until bubbly. Remove from heat. Gradually add milk; bring to boil. Boil for 1 minute, stirring constantly. Remove from heat. Add corn and egg. Pour into 1-quart baking dish; top with Ritz crackers (crushed). Dot with butter. Bake for 20 to 30 minutes. Makes 4 servings.
Boil brown sugar, butter, syrup, and salt 5 minutes. Remove from heat; add baking soda and butter flavoring. Pour and stir over popcorn and nuts. Place in 200° oven for 1 hour. Remove and cool completely. Store in covered container to keep crisp.
Peel tomatoes and chop them up. Add all the other ingredients and stir up good. Cook on low heat 40 to 50 minutes. Put in jars while hot and seal. This is good with most all kinds of vegetables.
Boil and debone chicken. Cook broccoli in boiling salted water; don't overcook. Drain. Arrange in greased 9 x 13-inch dish. Place sliced chicken pieces on broccoli. Combine chicken soup, mayonnaise and lemon juice. Pour over chicken. Sprinkle grated cheese on top of mixture, then combine melted margarine and bread crumbs. Stir together, then put on top of cheese. I use loaf bread crumbs. Bake at 350° for 30 or 40 minutes.
Sift flour with dry ingredients; cream butter and sugar; add egg and vanilla flavoring. Mix well. Add sifted dry ingredients alternately with sour cream. Fold in chopped dates and nuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 400° for 10 to 12 minutes. Yields 5 dozen cookies.
Spread croutons in lightly greased 13 x 9-inch dish. Cook sausage until brown; drain well and sprinkle over croutons. Combine eggs and next 4 ingredients. Mix well and pour over sausage. Cover and refrigerate overnight. Remove from refrigerator and let stand 30 to 45 minutes. Bake, uncovered, 50 to 55 minutes at 350°. Sprinkle cheese on top and bake 5 minutes longer or until cheese melts.
Heat olive oil in electric skillet at 250°. Place onion rings and pressed garlic clove in heated oil. Cover, but stir frequently, until rings begin to turn transparent. Immediately turn heat down to warm and add shrimp. Stirring frequently, cook shrimp in onions until shrimp is done (turns from grey to pink). Remove and spoon mixture into cooked spaghetti noodles. Great served with buttered garlic bread.
Mix peaches, sugar, flour and cook until tender. Remove from fire and add oleo and vanilla. Pour into baking dish.
Mix all ingredients, except Cool Whip, well. Fold in Cool Whip. Pour into crust. Chill 2 hours.
Arrange peaches in greased 8 x 8 x 2-inch pan. Pour 1/4 cup of liquid over peaches. Mix remaining ingredients until crumbly; sprinkle over peaches. Bake in preheated oven at 375° for 20 to 25 minutes until topping is golden brown. Serve with whipped cream or half and half, as desired.
Combine milk, margarine and sugar in heavy pan and cook until it forms a soft ball in cold water. Stir often! Remove from heat and add chocolate chips and marshmallow cream. Add nuts. Pour into greased 9 x 13-inch dish and chill until firm.
Melt margarine in bottom of 13 x 9-inch cake pan. Sprinkle 1/2 of dry cake mix over margarine. Spread drained peaches on top. Spread rest of dry cake mix on top. Mix syrup with brown sugar and cinnamon. Pour on top. Bake at 350° for about 30 minutes.
In beater bowl, beat	eggs until light, then add and beat sugar until thick;	add milk gradually as you beat. Sift together flour, salt and baking powder and beat in. Add margarine, vanilla and coconut and beat into mix. Butter two 8-inch pie plates and pour mixture evenly into them. Bake at 350° for 30 minutes or until set and top is a beautiful gold. (Forms its own crust, filling and top.)
Lightly oil a 4-cup mold. In small saucepan over low heat, combine soup, cream cheese and gelatin; stir until mixture is smooth and creamy, about 1 to 2 minutes. Remove from heat; add remaining ingredients. Pour mixture into prepared mold. Cover; chill several hours until firm. To serve, invert mold onto lettuce-lined serving plate. Serve with thinly sliced snack bread, crackers or fresh vegetables.
Add rice, sugar and salt in large cooking pot. Add milk, bring to boil then simmer until rice is tender. Stir often. Beat eggs and add the cup of milk to it. Add rice mixture, bring to boil again and remove from heat immediately. Pour into large bowl and let cool. Chill. Stir often.
Combine first 3 ingredients and cook to soft ball stage, 236° on candy thermometer. Add vanilla and walnuts. Stir until thick and grainy. Turn onto waxed paper at once and quickly separate nuts.
In food grinder, chop chicken, onion, potatoes and carrots. Mix well with remaining ingredients. Place in slow cooker on low for 8 to 10 hours.
Mix sugar, cocoa, milk and oleo in a saucepan, mixing well over low heat and bring to a boil 1/2 to 1 full minute. Remove from heat and stir in peanut butter and vanilla. Add oats, stir quickly and drop by spoonfuls on waxed paper.
Cut round steak into 3 x 4-inch pieces. Chop bacon and onion into small pieces. Put bacon and onion inside steak and roll the steak up. Secure the steak with a toothpick. Brown the steak rolls on stove top. Place in a baking pan. Cover with can of mushroom soup. Bake in 275° oven for 2 1/2 hours.
In large skillet, arrange meat and cook in oil until brown. After browning meat, add onion soup mix and tomatoes. Sprinkle with oregano, garlic powder, pepper and vinegar. Cover and simmer for about 1 1/2 hours or until tender. Serve over rice.
Boil sugar, water and white corn syrup until hard boil stage. Pour hot mixture into stiffly beaten egg whites; continue beating on high speed of mixer. Add vanilla and powdered sugar. Beat until mixture loses its gloss. Add nuts, if desired. Pour onto marble. Cool. Store in airtight container.
Melt butter, Karo syrup and water. Add remaining ingredients. Drop off by 1/2 tablespoon for each cookie. Bake at 325° for 20 minutes. Makes a big and thin cookie.
In a large skillet, heat oil. Add Prosciutto, garlic and onion. Cook over moderately high heat until onion is softened and translucent (about 3 to 5 minutes). Add hot pepper and stir for 30 seconds. Add cabbage and mix well.
Heat oven to 350°. Heat caramels and 1/4 cup of the milk in saucepan over medium heat, stirring constantly until caramels are melted and mixture is smooth. Keep mixture warm over low heat, stirring occasionally.
Mix all ingredients and pour over wings. Bake at 350° for 35 to 40 minutes, stirring every 10 minutes.
Drain and save juice from clams. Mix liquids and cream cheese until smooth. Add clam juice until desired consistency is reached. Stir in clams. Refrigerate until ready to serve.
Brown chicken over moderate heat in a 12-inch skillet lightly coated with cooking spray for 5 minutes on each side. Set aside in a large bowl. Add olive oil, onion and garlic to skillet; cook, uncovered, for 5 minutes, stirring. Add pepper and cook for 5 minutes. Transfer to bowl with chicken. Raise heat to moderately high and cook eggplant for 5 to 7 minutes. Stir until golden.
Mix yogurt and Cool Whip together; pour into pie crust. Refrigerate 2 or more hours or overnight. You can slice strawberries and put on top of pie or sprinkle blueberries on top. Delicious!
Brown stew beef and onions. Pressure cook in 2 cups bouillon for 1/2 hour. Depressurize. (This is best done a day ahead and refrigerated so extra fat can be skimmed off.)
Cook broccoli according to package directions and drain in saucepan. Mix cheese, milk and soup over low heat. Add to broccoli mixture in casserole dish. Top with almonds or buttered bread crumbs. Bake in 350° oven for 30 minutes.
In a mixer, beat together cream cheese and Cheddar cheese until fluffy. Add 1 cup sour cream. Add the taco seasoning; beat until mixed. Beat in eggs, one at a time. Fold in green chiles. Spoon into a well-greased 9-inch spring-form pan. Bake at 350° for 34 to 40 minutes. Cool 10 minutes. Add remaining cup of sour cream to top of cheesecake. Bake 5 minutes. Cool and refrigerate overnight. Remove sides from the pan and place on a serving platter. Top with salsa, olives and green onions. Serve with chips.
Mix cream cheese and dry Ranch dressing mix in a bowl. Form 1 large or several small balls. Roll in crushed almonds. Refrigerate until serving time. Serve with Townhouse crackers.
Melt butter; add drained Niblets and creamed corn. Lightly beat eggs and add to corn mixture.	Add sour cream, corn bread mix and Ranch dressing mix. Bake in 2-quart dish for 45 minutes at 350°. Can sprinkle cheese on top.
Make large hamburger patties, enough for your family. Season with salt and pepper. Top with onion slice, potatoes and carrots. Wrap in foil and seal. Bake at 425° for 45 minutes to 1 hour.
Soak bread in milk until soft. Combine sugar, vanilla, eggs and raisins in small bowl; whisk really well. Add to bread mixture and stir gently. Pour into buttered 9 x 12 glass casserole dish. Bake 1 hour and 10 minutes at 350 degrees or until lightly browned and the consistency of thick, thick pudding. After removing from oven, sprinkle pecans on top.
Boil and bone chicken. Cut into bite-size pieces. Mix together chicken soup, mushroom soup, milk, onion and chili pepper. Add chicken and 1/2 cheese. Butter large dish, 9 x 13-inches. Pour about 3/4 cup broth from chicken into dish, then arrange the following in layers: 1/2 of the tortillas and 1/2 of the soup mixture. Repeat. Cover with cheese and refrigerate several hours. Bake at 300° for 1 1/2 hours covered. Uncover the last 30 minutes. This takes a bit of preparation but is delicious!
Melt butter in saucepan and saute onion and parsley. Blend in flour, cream and cheese until cheese is melted. Add other ingredients and gently fold in crab meat. This may be served in a chafing dish with Melba toast or in pastry shell.
Peel and slice eggplant 1/2 inch thick. Parboil with salt until tender. Alternate in a baking dish, a layer of eggplant, chicken and cracker crumbs. Repeat until used. Pour milk over all and top with crumbs and pepper. Bake 30 minutes in a 350° oven. Put shredded cheese on top the last 10 minutes.
Combine melted butter and sugar. Stir in beaten egg. Mix flour, corn meal, salt and	baking	powder	and add to egg mixture. Add milk and mix	well. Bake in greased muffin tins at 375° for 15 to 20 minutes.	Check with cake tester after 15 minutes.
Chop dates in food chopper. Add nuts, soda, shortening and boiling water. Mix together and let stand 15 minutes.
Make Kool-Aid (cut water by 1/2). Add juice, ginger ale and stir. Add in sherbet and stir until foamy. Makes 32 servings.
Place meat in a large glass or plastic bowl (non-metal) and add all ingredients listed. Add enough water to the bowl to cover the meat. Cover bowl with a lid or Saran Wrap, refrigerate and let meat marinate for 3 to 5 days.
Beat eggs; add remaining ingredients. Blend well with your hands. Pack into a greased loaf pan. Bake in a 325° oven for 1 hour and 15 minutes or until done. Remove from oven and let stand a few minutes before turning out.
Preheat oven to 425°. Dissolve yeast in warm water. Add oil and sugar. Gradually stir in flour until dough follows wooden spoon around bowl. Turn out onto floured surface and knead with remaining flour.
Cook pasta according to package directions, then drain. Combine pasta, tomato, cheese, salad dressing, orange juice, green onion, celery and olives. Toss gently to coat. Cover and chill. Toss with spinach just before serving. Yields 8 servings.
Beat cream cheese until smooth. Blend in sour cream, water chestnuts, scallions, sesame seed and soy sauce. Chill 1 hour or until serving time.
Follow directions on back of bean bag for soaking beans and cooking. After beans are cooked, saute onion, garlic and sausage in a pan (I squeeze the sausage out of the casing), until meat is brown. Add tomatoes, lemon and contents of chili packet. Simmer 5 minutes, then add to bean pot. Simmer 30 minutes.
Break up cake into bite size pieces; reserve. Dissolve jello in boiling water; add sliced strawberries and stir until they are separated. Chill until thick and syrupy. (Be sure this doesn't get too thick.) Remove from refrigerator and fold in Cool Whip (save part for topping). Grease a 9 x 10-inch tube pan or rind mold (use butter). Put 2 cups cake pieces in pan, then add jello mixture. Continue this until pan is full or all mixture is used. Chill several hours or overnight. Sit pan in hot water for a second and turn out on plate.
Mix together first 12 ingredients and put in 9 x 13-inch Pyrex baking dish. Bake at 350° for 35 minutes. Melt butter; pour over crushed corn flakes. Add almonds. Return to oven to brown. This recipe may be frozen.
Cook chicken until done. Remove from bones. Cut in bite size pieces. Cream together soups and milk until smooth. Add chicken. Mix the Stove Top mix and put on top of chicken in a 10 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Mix juices and lemonade together in punch bowl. Stir in ginger ale and ice when ready to serve.
Mix all ingredients together. Pour into pie shell. Bake at 425° for 10 minutes. Reduce temperature to 375°. Bake 45 minutes or until knife inserted in center comes out clean.
Mix pudding, milk, frozen orange juice concentrate and sour cream. Cut up fruit and drain cans. Add to the milk mixture. Refrigerate at least 2 hours.
On day before serving, grind cranberries and oranges; mix with sugar. Let set overnight. Dissolve gelatin in cold water. Mix jello and add gelatin mixture. Add drained pineapple and nuts. Chill thoroughly. Serves 15.
In a large pot add beans, sugar, mustard and soy sauce. Heat over medium heat until sugar is melted. Then add your browned ground meat and onion. Let come to a boil and then turn it on low and simmer for 10 to 15 minutes. Great for picnics!!!
Cream butter and sugar. Add eggs and vanilla. Add dry ingredients, alternating with buttermilk. Mix well. Bake at 350° for 35 to 40 minutes.
Whisk pudding and milk together, fold in cool whip and set-aside. Spray 9 x 13 inch pan with PAM. Place layer of graham crackers in pan. Spoon 1/2 of pudding mixture on 1st layer of crackers. Repeat with another layer of crackers then remaining pudding mixture. Cover with another layer of crackers. Refrigerate.
Combine all ingredients in a medium bowl. Stir well. Shape mixture into 12 links. Place a large nonstick skillet over medium heat until hot. Add half of sausage links and cook 8 to 10 minutes or until browned, turning frequently. Drain well on paper towels. Repeat procedure with remaining links. Yields 12 links.
Drain pineapple. Mix all ingredients, dividing filling equally into each pie crust. Refrigerate for 2 hours before serving.
Preheat oven to 300°. In medium bowl, dissolve bouillon in water. Add remaining ingredients, stirring until well blended.
In oven, melt butter in baking dish (11 1/2 x 7 1/2 x 1 1/2-inch). Add macaroni, salt and pepper; stir to coat macaroni with butter. Sprinkle with cheese. Pour milk over macaroni and cheese. Bake, uncovered, 45 minutes on 350°. Arrange sausage links on casserole. Bake 15 minutes longer or until sausages are hot. Yields 8 servings.
Mix all ingredients in order in medium size saucepan with heat on low to medium. Simmer for 20 minutes with occasional stir to keep from sticking. Add more lemon juice for tartness. Excess can be saved for later use. Store in refrigerator in sealed container.
Mix thoroughly. Spray pan with Pam or vegetable oil. Rinse chicken and drain. Dredge in flour mixture 1 piece at a time and arrange skin side up in prepared pan. Melt 1/4 pound margarine. Apply in dabs with pastry brush (to drizzle won't work). Bake, uncovered, at 350° for 1 hour. Remaining flour mixture may be saved.
In three cups boiling water dissolve jello; dissolve Knox gelatine in 1/3 cup water. Combine with jello, add marshmallows. Remove from stove and add crushed pineapple. Put in refrigerator until nearly congealed. Then fold in Cool Whip and nuts.
Mix together pudding mix and milk with whisk until thick. Then spoon in half of Cool Whip with pudding mix and stir well. Pour into the pie crust. Chill about 1 hour; then when serving, top with slices of bananas and a spoon of the remaining Cool Whip.
In a medium saucepan over medium heat, warm oil. Add the spinach, scallions, dill, salt and pepper. Cook, stirring frequently until vegetables are tender, about 2 minutes. Add the rice and almonds; cook, stirring constantly until rice is well coated with oil, about 2 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low and simmer until rice is tender, 20 minutes. Gently stir in orange sections.
Brown beef and onion in skillet; drain grease. Put mixture in 2-quart buttered casserole. Add salt and pepper to taste. Spread vegetables evenly over the beef mixture. Spread cheese soup evenly over the	vegetables. Arrange Tater Tots over casserole to cover cheese. Bake at 350° for 1 hour. Serves 4 to 6.
Mix cream cheese and mayonnaise together. Finely chop drained shrimp and drained clams. Add all other ingredients, except gelatin, to creamed mixture. Mix gelatin with clam juice, then add to other ingredients and mix well. Refrigerate overnight. Serve with crackers.
Mash bananas well. Add sugar, eggs, milk and vanilla; mix. Sift flour, baking soda and powder together and add to banana mixture. Add margarine or butter in small quantities as you go. Add nuts, if desired. Bake at 300° for 1/2 hour; then increase to 325° for 45 minutes. Makes 2 medium loaves.
Brown the hamburger and onion in the butter. Add the remaining ingredients. Simmer for 4 hours.
Brown meat with salt, pepper, garlic, onion, and green chilies. Drain excess fat. Add soups and enchilada sauce. Simmer 15 minutes to combine flavors. If mixture is too dry, add a small amount of water. Spray casserole pan with Pam. Tear tortillas into bite sized pieces. Cover bottom of pan. Add 1/2 mixture. Add 1/2 of cheese. Repeat.
Mix first 3 ingredients together with mixer. Spread this mixture in a round large dish or pizza pan. Cover with hamburger, cheese, lettuce, tomatoes and onions. Dip with chips.
Mix all together. Pour into pie crust and bake 40 minutes at 325°.
In a mixing bowl, cream the brown sugar and butter. Add eggs, one at a time. Beat well after each addition. Beat on high speed until light and fluffy. Blend in vanilla.
Melt butter and marshmallows carefully. Remove from stove. Add vanilla, food coloring and then cornflakes last. Stir. Keep hands moistened with water when forming small wreaths. Put on wax paper. Decorate with red cinnamon candies. Don't pile on top of each other, they will stick together.
Cook cake as	directed in a 13 x 9 x 1 1/2-inch pan. When done, stick holes all over cake with a fork. Mix Jell-O with 1 1/2 cups hot water and pour over cake. Refrigerate for 15 minutes, then put strawberries and juice on top. Top with the vanilla pudding mix and milk; mix well and fold in Cool Whip. Keep cake refrigerated.
Melt margarine and brown sugar in saucepan. Stir in pretzels. Spread on bottom of a 9 x 13-inch pan. Bake at 350° for 25 minutes until it bubbles.
Mix graham cracker crumbs and 1 stick margarine. Press into bottom of pan. Place in fridge.
Combine first 2 ingredients in mixing bowl. Add sugar, shortening, salt and milk. Add eggs and the yeast, mix thoroughly. Blend in flour, beating well after each addition. Cover. Let rise in warm place 15 minutes. Toss on floured surface to coat dough with flour. Roll out and spread with filling, starting at one edge and spreading to within 1/3 inch of other three edges. Roll as for jelly roll, starting with the covered edge. Seal. Place on greased baking sheet, seam-side down. Brush with cream and cover. Let rise in warm place until light and doubled in size. Bake at 375° for 25 to 30 minutes.
Preheat the oven to 375°. Mix dry ingredients. Cut butter into the dry ingredients, using a pastry blender until the mixture has a consistency of coarse meal. Mix in heavy cream just until the dough holds together. Wrap in wax paper or plastic and chill about 30 minutes. Roll the chilled dough into a circle 1/2-inch thick. Use a cookie cutter to cut dough into 40 scones. Combine 1 egg and 1/4 cup light cream and brush the tops of the scones. Bake until golden brown and puffy, about 13 to 15 minutes.
In a buttered casserole, arrange layers of potatoes, soup mixture and cheese. Bake for 30 minutes at 400°.
Take and cook first 5 ingredients until thick. Add beets and let stand 5 minutes or longer. Just before serving, heat and add butter.
In 2-quart saucepan mix margarine, sugar and milk. Add marshmallows and heat on high, stirring constantly until boiling. Turn down to medium and boil 4 minutes. Remove from heat and stir in chips until melted. Add walnuts and pour into 9 x 10-inch pan that has been well buttered.
Mix scrambled eggs, salt, sour cream and milk. Top with 8 ounces shredded cheese and butter. Put in 9 x 13-inch pan and bake at 350° for 35 minutes or until set. Can also top with crushed corn flakes.
Soak tomatoes in salt water 2 hours. Drain well. Combine remaining ingredients. Add tomatoes and cook slow over a low flame until tender (about 30 minutes). Seal in jars while hot.
Quarter bread and lay in an 11 1/2 x 7 1/2 x 1 1/2-inch or 13 x 9 x 2-inch baking dish. Alternate layers of bread and cheese (usually 2 layers each), ending with cheese. Mix rest of ingredients and pour over bread and cheese. Cover and chill overnight or at least 6 hours. Bake at 350° for 40 to 45 minutes. When finished baking, let stand 30 to 45 minutes until firm, then serve.
Heat oil in a 4-quart pot. Add onion, celery, carrots, bell pepper and garlic; saute 5 to 10 minutes or until tender. Stir in flour and chili powder. Add tomatoes with their liquid, broth and beans. Cover and simmer 30 minutes or until beans and vegetables are tender and the liquid has thickened. Adjust seasonings with salt and pepper, if desired. Yields 4 to 6 servings.
Heat oil in heavy pan. Add onions, celery and garlic; cook 3 minutes. Add turkey; cook, stirring to break up meat until lightly browned. Add tomatoes with their liquid, broth, chili powder, cumin, salt, oregano and pepper. Bring to boil. Reduce heat to low; cover and simmer 1 hour. Add beans and corn. Simmer 15 minutes more or until thickened.
Combine sugar, corn syrup and 3/4 cup water in saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is crackly. Beat egg whites stiff; pour syrup into whites. Beat constantly. Stir in vanilla and nuts. Beat until mixture stands in peaks.