HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli in boiling, salted water. Drain thoroughly. Cook onion in 1/4 cup butter until soft. Blend in flour, then milk. Cook, stirring constantly until thickened. Stir in cheese spread, salt and pepper until thoroughly blended. Remove from heat. Add cheese mixture to eggs, a little at a time, stirring constantly. Stir in broccoli. Place in a greased 1 1/2-quart casserole. Toss crumbs with melted butter and sprinkle on top. Top with almonds. Bake in a slow oven (325°) until set, 40 to 45 minutes. Makes 6 servings.
Cream sugar and butter with electric mixer at low speed. Add milk, egg, 2/3 cup flour, baking powder, salt, spices and vanilla. Blend well. Add remaining 2/3 cup flour and stir just until moistened. Fold in blueberries. Fill paper lined muffin cups 3/4 full. Bake at 375° for 20 to 30 minutes. Yields 1 dozen.
Preheat oven to 325°. Place pork roast in shallow roasting pan; sprinkle with salt and pepper. Arrange bacon on pork. In small saucepan combine apple juice, cinnamon and cloves; bring to boil. Remove from heat; brush pork with spiced apple juice. Bake for 1 1/2 to 2 hours or until tender, basting frequently with spiced apple juice.
Wash spinach; let dry. Place layer of broken up spinach in glass 9 x 13-inch baking dish. Cover with sliced hard-boiled eggs. Pour bacon bits over; pour in peas. Slice bits of red onion on top. Mix mayo and sour cream together, then frost top like cake. Grate Swiss cheese on top. Refrigerate 24 hours.
Mix together all ingredients and bake at 300° for 35 minutes. Serve with crackers.
Grease a 13 x 9-inch pan. Cut up cabbage in medium pieces. Spread on bottom of pan. Brown meat and onion. Stir in rice, salt and pepper. Spoon over cabbage. Heat tomato soup and water to boiling. Pour over mixture. Cover with foil. Bake in oven at 350° for 1 1/2 hours.
Cook frozen vegetables 15 minutes. Drain. Add remaining ingredients. Put in casserole dish. Top with bread crumbs. Cook for 20 minutes in a 350° oven.
Drain pineapple. Save juice. Add 2 cups marshmallows. Mix well. Refrigerate overnight. Cook pineapple juice, 1 egg (well beaten), 1 1/2 tablespoons vinegar, 1/2 cup sugar and 1 tablespoon flour until thick. Will not be real thick. Refrigerate overnight.
Mix all ingredients together (no mixer needed). Pour into a 9 x 13-inch sheet cake pan. Bake for 1 hour and 10 minutes at 350°.
Cook spaghetti, set aside. Cook chicken breasts, cool and chop. Cook in 2 tbsp oleo, onions, bell pepper, and celery. Add tomatoes and 2 cups chicken broth, red peppers, and garlic salt. Cook 20 minutes. Add spaghetti, boned chicken and 1/2 tbsp chopped cheese.
Mix sugar and flour. Add shortening and blend until smooth. Beat about 3 minutes. Add eggs; beat 1 minute. Add flavoring last. Beat about 3 minutes with electric mixer. Line pan with wax paper and grease well. Bake at 400° for about 15 minutes. Makes 3 layers. Stack with seven minute icing. Place strawberries on top of cake and let run down sides of cake. Very good.
Boil chicken breast off of bone; salt and pepper. Remove skin. Boil broccoli in 1/2 cup of water 2 minutes and drain. Cube chicken; mix broccoli, cheese soup and milk together. Pour in bottom of dish. Put drained broccoli on top of chicken mixture. Add finely grated cheese on top. Bake in a 350° oven until cheese melts.
Place butter in baking dish in 350° oven until melted. Mix together sugar, milk and flour in bowl. Pour in baking dish over melted butter. Open peaches and pour off juice. Place peaches in baking dish. Put in oven at 350° for 1 hour or until top is brown. Makes its own crust.
Mix mustard and jelly together. Place in crock-pot. Put in little Smokies. Cook on high until good and hot or you can cook on low all day.
Melt butter or margarine in large soup kettle and cook cabbage and onions for about 15 minutes, stirring to keep from sticking. Sprinkle with flour and mix well. Gradually add water, while stirring; heat until mixture reaches boiling point. Add all other ingredients and simmer over low heat for about one hour. Serves 8. Easy to prepare and simply delicious on a cold day. Best served with a pan of corn bread.
Scald and peel tomatoes. Cut up or mash with hands. Put on to cook. While tomatoes cook, peel and grind the onions and hot peppers. Add to tomatoes. Cook until very thick. Cook slowly toward the last, so it doesn't stick. Put in jars and seal. I prefer 1/2-pint jars.
In a bowl combine flour, sugar and baking powder. Add milk, margarine and vanilla. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat 2 minutes more. Pour into 2 greased and floured 9 x 1 1/2-inch round baking pans. Bake in a 375° oven for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool thoroughly on racks. Serves 12.
In a large skillet, heat oil over medium-high heat. Add zucchini slices and cook turning often until lightly browned, about 5 minutes. Transfer zucchini slices to paper towels to drain briefly. Arrange overlapping slices in a microwave-safe (9-inch) square baking dish.
Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on the package. Combine 1 cup of the prepared Dream Whip with the Jell-O instant pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with mixer until well mixed. Pour into pie shell. Chill in refrigerator until set, about 2 hours. Top with remaining Dream Whip. Serves 6.
Combine all the ingredients in a large mixing bowl. Tear all the meat into small pieces and mix into dip. Cut round circle in top of bread and remove like a lid. Dip inside of bread out and save. Pour dip into hollowed out bread. Place bread on a platter and put your bread saved around the bread dip.
Bake cake mix as directed. Cool down and cut in half. (You can use a 9 x 13-inch pan.) Beat Ricotta cheese with approximately 1/2 cup of sugar. Add chocolate mini morsels. Sprinkle rum on bottom half and add Ricotta mixture in the middle. Top with other half of cake. Take whipping cream whip and add sugar to taste. Spread on top and sides of cake. Refrigerate. Best if made the day before.
Saute rice in butter in a large frying pan until dark brown. Add onion when rice is about 1/2 browned. Add mushroom soup and bouillon. Stir. Simmer on low, stirring occasionally, until liquid is absorbed (about 20 to 30 minutes).
Beat together the cream cheese, eggs, vanilla and 1/2 cup of sugar. Pour into a crumb crust. Bake 15 minutes at 350°. Cool for 15 minutes.
Pour in greased and floured 9 x 13-inch pan. Bake at 325° for 40 to 50 minutes. Frost with cream cheese frosting.
Boil potatoes until just cooked through, not mushy. Cut into small bite sized pieces. Melt butter in skillet and saute onion over medium heat about 5 minutes. Add potatoes and cook about 3 minutes, stirring occasionally. Use your own judgment on the amount of each spice. I cover the potatoes with a thin layer of each, enough so I can actually see the spice and equal amounts of each with the exception of the paprika which I go a little heavy on and the salt which I go lighter on. Enjoy, but be careful, they can be hot! Makes 4 servings.
Melt cheese over hot water. Add and work in biscuit mix and sausage. Shape into bite-sized balls. Bake at 350° for 10 to 15 minutes, until golden brown. Freeze unbaked balls. Take out and bake as needed. When using frozen, baked at 350° for 20 to 25 minutes.
In medium bowl, combine all ingredients (except cheese). Mix well. Cover and chill well. Just before serving, add cheese. Serve on lettuce. Garnish with apple slices and pepper rings. Refrigerate leftovers.
Mix together first 5 ingredients in a double boiler. Cook over boiling water, stirring frequently, for 15 to 20 minutes or until thick.
In a large kettle combine soup bones, water, peppercorns and salt. Cover and simmer for 2 1/2 hours or until the meat comes easily off bones. Remove bones. Strain broth. Cool and chill. Skim off fat. Remove meat from bones. Dice meat and return to broth, along with remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer about 1 hour or until vegetables are barely tender. Yields 6 to 8 servings.
Combine and beat 2 minutes the flour, baking powder, salt, butter, milk, egg and pudding. Pour into 9-inch greased pie plate. Drain peaches; place on batter.
Peel, slice, then boil potatoes. Drain. In 9 x 13 baking dish, lay half of potatoes in dish; sprinkle with shredded cheese to cover lightly, then sprinkle lightly with salt and pepper, then pour remaining potatoes. Pour entire jar of Ragu cheese sauce, then another layer of shredded cheese and the 1 1/2 cups milk. Sprinkle salt and pepper to taste. Bake in 350° oven approximately 20 to 25 minutes. Serve hot and enjoy.
Arrange bread in 13 x 9 x 2-inch baking dish. Top with chicken; cover with mushrooms and chestnuts. In bowl, beat eggs; blend in milk, mayonnaise and salt. Pour over chicken. Arrange chicken on top. Add soups and pimentos. Cover and refrigerate overnight. Crumble bread crusts; toss with melted oleo. Bake for 1 1/4 hours at 325°. Let stand 10 minutes.
Combine shortening and sugar. Blend in eggs, milk, vanilla, cherries and dates. Sift together flour, soda, salt and baking powder. Add to other mixture. Shape into balls; roll in crushed corn flakes. Bake at 375° for 12 to 15 minutes.
Cream butter and gradually add 2 cups sugar until light and fluffy. Separate eggs. Add yolks one at a time, beating mixture thoroughly after each addition. Add extracts, then add cake flour alternately with bourbon, mixing well. Set aside.
Heat oil in wok or frying pan. Stir-fry garlic and onion 1 minute. Add beef; stir-fry 5 minutes. Remove meat. Add beans and water. Cover and simmer 5 minutes. Return beef and add remaining ingredients. Serve with hot rice and soy sauce.
Beat persimmon pulp, baking soda and shortening until creamy. Add well beaten egg. Sift flour and spices, add dry walnuts and raisins. Drop by teaspoons on greased baking sheets. Bake at 375° for 12 to 15 minutes.
Put raisins in a bowl of hot water to plump, then drain. Cream shortening and brown sugar together until fluffy. Add molasses and blend in well.
Sift together flour, sugar, baking powder, cinnamon and cloves. Add oil, eggs, walnuts and baby food. Bake in a 13 x 9 1/2-inch pan in a 350° oven until done. Test with toothpick in 1/2 hour and until done. Cream Cheese Icing is best but you may use white icing.
Break both kinds of bread in small pieces. If chicken stock is available, use enough to moisten breads (if not use water). Heat butter in skillet and add meat, onions, bell pepper, pepper and garlic. Cook until meat is done. Add seasonings. Mix lightly, add bread to mixture. Toss lightly with fork and add eggs; toss again. Put in a greased baking dish and bake 30 minutes at 350 degrees.
Break fish into bite sized portions and set aside. Mash peas lightly, just until they are broken. Combine peas, onion, pepper, garlic, pepper sauce, salt and vinegar in a saucepan and cook over medium heat for 10 minutes. Reduce heat to low, add mullet and cook until heated through. Serve immediately. Serves 6.
Combine peanuts and 1 can of broth in container of blender; process until smooth. Pour into a large saucepan. Add remaining 2 cans of broth, half and half and chili powder. Bring to a boil over medium heat; stir often. Reduce heat and simmer 15 minutes. Chill. Yields 6 cups.
Scald the heads of cabbage in boiling water. Cutting away the leaves, put a big serving spoon of filling in each leaf and roll. Chop remaining cabbage and put in pan with the sauerkraut (washed and drained). Add the Ragu and 1 jar water or make your same sauce you would for spaghetti. Cook on top of stove for 1 1/2 hours or in oven for 1 1/2 hours. Cook 6 to 8 and freeze the rest. Makes 40 rolls.
Cook broccoli 6 to 8 minutes on High or until done. Set aside. In a large mixing bowl, combine soup, rice, cheese and margarine.	Cook for 5 to 7 minutes or until cheese melts and can be blended easily.	To cheese mixture, add onion and broccoli; stir thoroughly. Pour into an 8-inch dish (Pyrex). Cook on High for 10 to 12 minutes, rotating dish 1/4	turn after 5 minutes. Let stand for 5 minutes, or cook	this in oven at 350° for 45 minutes.
Cube chicken into bite-sized pieces. Put olive oil, 1 Tbsp. butter and the chicken into a saute pan on medium heat. While sauteing chicken, add a dash of garlic powder, a dash of onion powder and Italian seasoning to taste. Once the chicken is cooked through, add in the tomatoes, olives and mushrooms. Check flavor and add additional seasoning as needed. Let simmer about 10 minutes.
Mix together. Bake in 3 layers or an oblong pan for about 20 minutes at 350°.
Drain pineapple, reserving liquid. Add cold water to liquid to measure 1 cup. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened (consistency of unbeaten egg white). Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in oranges, pineapple, marshmallows and coconut. Spoon into 6 cup mold. Refrigerate 4 hours or until firm. Unmold. Makes 10 servings.
Mix gelatin and salt thoroughly in small pan. Add water and stir constantly over medium-low heat until gelatin is dissolved. Remove from heat and stir in lemon juice and rind. Chill in refrigerator. While gelatin is chilling, beat egg whites, gradually adding sugar and beating after each addition. Set aside. Remove chilled gelatin from fridge and beat it up a little until fluffy if too firm. Add cranberry sauce, then fold the mixture into the egg whites. Add oranges and nuts. Pour into a lightly greased mold and chill thoroughly. When ready to serve, dip mold in warm water and invert on plate.
Combine first 5 ingredients, mixing well. Spoon mixture into a lightly greased 1 1/2-quart casserole. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 25 minutes. Remove from oven; top with marshmallows. Bake an additional 7 minutes or until marshmallows are golden. Yield: 6 to 8 servings.
Leave cream cheese out to soften. Microwave or fry bacon until crisp. Drain. Wash and dry mushrooms on paper towels. Remove stems, leaving just the caps. Crush bacon in cream cheese and mix together. Add Lawry's seasoned salt, just enough so you can taste it in the mixture.
Cut bananas in half. Beat egg and roll banana in egg, then roll in fine bread crumbs. Fry in oil.
In a 9 x 13-inch baking dish, layer buttered noodles, sauerkraut, corned beef (broken in pieces) and tomatoes. Dot with Thousand Island dressing; sprinkle with Swiss cheese. Bake, covered, at 350° for 40 minutes. Uncover; sprinkle crushed rye crackers on top. Bake 10 minutes more until bubbly. Serves 6 to 8.
Beat eggs and milk together. Add green chilies and mix well. Add grated Swiss and cheddar cheeses. Pour into 8x9-inch square pyrex dish. Sprinkle monterey jack cheese on top. Bake at 350° for 30 mins. or until bubbly and brown on top. Serve with crackers.
Place rhubarb in a well-greased 9 x 13-inch baking dish. Sprinkle Jell-O over rhubarb, then follow with the sugar and marshmallows. Pour prepared cake mix over the top and bake at 350° for an hour or until tester comes out clean. Wait about 5 minutes and then take a sharp knife and cut carefully around the outside of cake. Turn cake out onto a heavy piece of aluminum foil which has been placed on a cookie sheet. Be sure cookie sheet is large enough. Foil must be long and wide enough. Turn edges up to form a rim. Place pan with foil on it and invert carefully. Cool to serve. Top with whipped cream. Makes 12 to 16 servings.
Cook peppers and onions in oil until tender-crisp. Blend syrup drained from pineapple with vinegar, sugar, water, catsup and cornstarch. Add to vegetables and cook, stirring until sauce boils and thickens. Add drained pineapple. Serve over fried chicken or leftover chunked pork that has been fried or fried tofu chunks. Serves 6 to 8.
Line a 13 x 9 x 2-inch baking pan with aluminum foil. Grease well. Arrange crackers on bottom of pan, breaking, if necessary, to completely cover pan. Combine brown sugar and margarine in a medium pan. Cook and stir over medium-high heat until mixture boils. Remove from heat; pour over crackers. Bake in a 400° oven 5 minutes. Remove from oven. Immediately sprinkle with chocolate pieces. When chocolate is soft, spread over top of sugar mixture. Sprinkle with nuts. Chill in the refrigerator 30 minutes. Break into bite size pieces. Makes 24 to 36 pieces.
Preheat oven to 375°. Cream sugar and butter. Add egg and beat well. Stir in milk. Sift together flour, baking powder and salt. Add sugar mixture and beat smooth. Stir in vanilla. Spread evenly over bottom of 8-inch square baking pan. Mix peaches, honey, boiling water and margarine. Pour on top of batter. Cake will rise to the top during baking.
Mix sugar, milk, margarine and cocoa. Bring to boil. Let boil over medium heat for 2 minutes. Remove from heat, then add peanut butter, nuts, oats and vanilla. Drop by teaspoon onto waxed paper. Let cool. Yields approximately 36 cookies.
Mix all ingredients and spread lightly on tortilla. Roll the tortilla tightly. Place rolls on plate and cover with plastic wrap. Chill in refrigerator overnight. Slice and serve.
Combine juices and keep chilled. When ready to serve, add other ingredients and stir gently. Yields 50 (4 ounce) servings.
Blend first 5 ingredients and set aside. Mix dry ingredients. Mix dry ingredients with wet ingredients until blended. Optionals can be added if desired. Pour batter into greased and floured loaf pans and bake at 325° for 1 to 1 1/2 hours. Yields 2 loaves.
Combine 1 cup stuffing mix, vegetables, water and butter. Let stand 5 minutes. Combine remaining stuffing mix, turkey, eggs and 1/4 cup of barbecue sauce. Mix well. Spoon a third of turkey mixture into baking dish and shape into 8 x 4-inch rectangle. Cover with half the cheese. Spoon vegetable mixture in center. Cover with remaining cheese. Pat remaining turkey mixture over cheese and shape into a loaf. Brush with remaining barbecue sauce. Conventional oven: 350° for 45 minutes. Microwave Oven: Cook High 5 minutes. Rotate dish half turn; cook 5 minutes longer. Let stand 5 minutes.
Place in casserole, onion on bottom, soup, almonds, cornflake crumbs and butter on top. Bake uncovered, at 350 degrees for 1 hour.
Mix together apples, 1/3 cup sugar, cinnamon, salt and melted butter. Place in greased 8-inch square baking dish; set aside.
Brown hamburger and onion. Cook macaroni in 2 quarts salted water, then drain. Add 2 cans tomato soup to the hamburger and macaroni. Bake at 350° for 30 minutes. Can be covered with cheese, then heated until cheese melts. Can add chopped celery or peppers to hamburger as well.
Grease a 12-cup fluted tube pan or a 10-inch tube pan. In large bowl blend 1 1/2 cups flour, sugar, salt, yeast, water, margarine and egg at low speed until moistened. Beat three minutes at medium speed. Stir in remaining flour by hand. Knead dough on floured surface until smooth, about 1 minute. Press or roll dough to 15 x 12-inch rectangle. Using sharp knife, cut dough into diamond-shaped pieces by cutting into 2 inch strips diagonally across dough. In shallow pan melt 1/3 cup butter. Dip each piece of dough in melted butter and place in prepared pan, making layers. Sprinkle each layer with poppy seeds. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Heat oven to 375°. Bake 20 to 25 minutes. Cool in pan 2 minutes. Invert into serving pan. Makes a 10-inch pull apart loaf.
Put apples in microwave dish.	Mix 1/2 cup of the brown sugar with the apples and sprinkle with 1/4 teaspoon of the cinnamon. Mix flour, oats, 1/2	cup sugar, margarine, 1/2 teaspoon cinnamon and nutmeg together until crumbly; sprinkle over apples. Microwave uncovered on High for 6 minutes; rotate dish 1/2 turn. Microwave uncovered another 5 minutes.
Cut eggs in half. Take out yolks. Mash yolks with fork until smooth. Add the rest of the ingredients; just enough salad dressing to get the right smoothness. With a knife, put yolks back in egg whites. Sprinkle top.
Crust: Mix first 4 ingredients. Press into a rectangular pan. Brown lightly at 350° for 20 to 25 minutes. Cool.
Combine dry ingredients and make a hole in the center. Add oil, water, eggs and pumpkin; mix together. Pour into 4 small greased loaf pans. Bake at 350° for 55 minutes. If desired, raisins can be added to mixture.
Top tortilla with cheese. Place a slice of sausage on each chip. Microwave until cheese melts. Garnish with peppers and olives. Serve with guacamole and tomatoes.
Dissolve Jell-O in hot water. Add raspberries and stir until berries separate. Cream the cream cheese and gradually blend in sour cream and cranberry sauce. Stir gelatin mixture in gently and add dash of salt. Freeze in glass dish until firm. Cut into squares and serve with or without extra sour cream.
Heat oven to 350°. Cream shortening and confectioners sugar. Blend in flour. Press mixture in bottom of ungreased baking pan (13 x 9 x 2-inches). Bake 12 to 15 minutes. Mix remaining ingredients; spread over hot, baked layer. Bake 20 minutes longer. While warm, spread with Orange-Lemon Icing. Cool. Cut into bars about 3 x 1-inch. Makes 32 bars.
Saute onion and celery in shortening until soft. Cook rice and broccoli separately according to directions. Mix all ingredients together in a 2 quart buttered baking dish. Bake at 375° for 10 minutes. May be prepared in advance and stored in refrigerator before baking. Diced cooked chicken breast may be added for variety.
Heat oven to 250°. Mix cereals, pretzels and nuts in oblong pan 13 x 9 x 2-inch. Blend butter and seasonings and pour over cereal mixture. Mix well. Bake 30 minutes stirring gently after 15 minutes.
Cook noodles; cook vegies in butter over medium heat for about 7 minutes and toss with lemon peel. Heat milk and cream cheese in skillet until smooth; stir in Parmesan and toss with noodles. Serve with vegies on top.
Prepare pudding as directed on package. Stir in Cool Whip. Layer bottom of 9 x 13-inch dish with vanilla wafers. Top with 1/2 of the bananas. Pour 1/2 of the pudding mixture over that. Add another layer of vanilla wafers and bananas. Pour on remaining pudding mixture. Top with vanilla wafers. Cover and refrigerate overnight.
Combine cake mix, apricot nectar, oil and sugar. Add eggs, 1 at a time. Bake at 350° for 45 minutes to 1 hour.
Mix first 5 ingredients together and add to chopped chicken or turkey. Top with crushed Ritz crackers. Chip butter on top and bake at 300° for 30 to 40 minutes.
Mix Jell-O with 2 cups boiling water, then add rest of water. Let set until it begins to thicken. Add fruit and nuts. Let stand until firm. Spread Cool Whip on top. Refrigerate.
Heat oven to 425°. Grease and flour 9 x 13-inch pan. Beat all ingredients except bacon and 1 cup cheese with hand beater. Pour into pan. Bake, uncovered, for 10 to 15 minutes. Sprinkle pancake with bacon and cheese. Bake until the cheese is melted (3 to 4 minutes). Serves 8 to 10.
Place the pork chops in a baking pan; season with salt and pepper. Mix catsup and Coca-Cola and pour over pork chops. Sprinkle with brown sugar. Bake in 350° oven for 1 hour.
Cook pudding in fruit juices until it boils. Pour over fruit. Eat immediately or refrigerate. Also great with vanilla ice cream.
Bring 8 cups water and 1 tablespoon salt to boil. Add rice. Cover. Bring back to full boil. Turn off heat. Leave covered on burner 30 minutes. Saute meat. Saute vegetables. Combine with cooked rice. This makes a lot. Can cut recipe in half.
Put all ingredients in roasting pan in order given. Cover and bake at 325° to 350° from 8:30 a.m. until you get home from church. I skin my chicken to remove as much fat as possible. Serve with salad or applesauce.
Preheat oven to 350°. Combine graham cracker crumbs, sugar, cocoa and margarine; press firmly on bottom of a 13 x 9-inch baking pan. Bake 10 minutes.