HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli only until it separates. Drain. Mix remaining ingredients in greased casserole dish. Alternate first broccoli, then mixture. Repeat. Crush Ritz crackers over top. Dot with butter. Bake at 350° for 30 minutes.
Cook broccoli according to package directions. Drain well. Pour broccoli back into pan. Add salt and pepper. Stir in cheese and 1/2 stick of margarine until melted. Pour into buttered casserole dish. Melt remaining margarine in pan and stir in crushed Ritz crackers, then spread over the broccoli. Bake at 350° for about 25 minutes.
Combine sugar, tapioca, salt and almond flavor. Mix thoroughly with fruit and fruit juices before pouring into shells. Bake at 450° for 10 minutes, then at 350° for 30 minutes.
Fry hamburger meat in large skillet. Drain off fat. Pour pork and beans in with hamburger meat, then barbecue sauce. Heat thoroughly.
Cook rice until tender in salted water. Mix all ingredients. Simmer on low heat for 15 minutes. Add 1/2 cup diced Cheddar cheese. Pour into flat bakeware. Top with cooking cheese. Brown cheese in hot oven. Serve.
Heat skillet. Put in oil. Heat and put in garlic, zucchini, salt and pepper. Cook few minutes until tender. Great taste.
Combine all ingredients; mix well and pour the mixture into a greased skillet. Bake at 400° for 30 to 35 minutes.
Cream oleo, powdered sugar and vanilla together. Add flour, salt and nuts. Put in refrigerator to chill; roll in balls. Bake at 400° until done. While hot, roll in powdered sugar. Cool. Roll in plain sugar.
Simmer ham in water until ham loosens from bone. Discard bone and fat. Add barley and onion. Cook until barley is tender, about 1 hour. Serves 2 as a main course.
Grind the cranberries and add sugar. Let set overnight in the refrigerator. Dissolve jello in 1 pint warm water and let set until it gets thick as honey. Add all cranberries, nuts, celery, marshmallows, apples and pineapple. Add one big cup of Cool Whip. Put in refrigerator for 2 to 3 hours.
Cream together all moist ingredients. Sift together and add all dry ingredients. Shape into small balls. Dip in sugar. Flatten with fork. Place on ungreased cookie sheet and bake 15 minutes or until very light brown. Bake at 350°.
Cream shortening with sugar. Add beaten egg, then molasses, vinegar and cold water. Sift flour, soda and ginger and add to first mixture. Stir in as much of the flour as you can and knead in remainder. Roll out. Cut in desired shapes. Bake 10 to 12 minutes at 350°.
Sift dry ingredients together. Cut in butter. Add milk to make a soft dough. Turn onto floured board and roll 1/2 inch thick. Cut into small squares. Drop into hot liquid. Cover closely and cook 20 minutes. Makes 12.
Mix all ingredients excluding confectioners sugar and bring to a boil. Stir to prevent sticking. Remove from heat and add confectioners sugar. Add about 1/3 at a time, and use an electric mixer for beating. Add vanilla and continue mixing until mixture is of spreading consistency. Add chopped nuts if desired.
Grease a 9 x 13-inch cookie pan and preheat oven to 350°. Prepare Toll House cookie dough as directed on package of chocolate chips. Place 3/4 of dough on bottom of pan. Mix together cream cheese, sugar and beaten eggs. Pour over top of dough in pan. Glob on the rest of the dough. Bake for 30 minutes and touch to see if dough springs back. May need to bake for 40 minutes.
Mix hot water and yeast until dissolved. Stir warm water and brown sugar. Slowly add flour. Mix until smooth. Roll dough until smooth and 16-inches for each pretzel. Twist into shape.
Dice fruit and vegetables. Add other ingredients and chill before serving. Serve with tortilla chips.
Blanch asparagus for three minutes in small saucepan. Melt butter and stir in flour. Cook, stirring, for one minute. Gradually add cream or half and half and milk. Cook until thick. Stir in white wine, cream or chicken broth. Season with salt and pepper. Stir in egg yolk, cheese and shrimp. Put in buttered casserole dish layered: one half asparagus, then one half shrimp. Repeat layer and top with buttered bread crumbs. Bake at 350° for 30 minutes.
Chop walnuts and mix with sugar and spices. Grease an 11 x 16-inch pan with melted butter. Place 4 filo in pan, brushing each with melted butter. Sprinkle with thin layer of nut mixture. Cover with 3 filo, brushing each with melted butter. Continue this procedure until all filo and mixture is used. Finish with 4 filo on top, brushing each with butter. Cut into about 75 small squares (before baking). Bake in slow oven (300°) for 1 hour or longer, until lightly brown. Remove from oven and cool. Pour warm syrup over pastry.
Boil 10 minutes and remove from heat to cool dark place. Let stand 3 days, stirring 3 or 4 times each day. Can cold in sterilized jars. Seal. The berries remain whole and the juice is thick.
Bake 30 minutes at 350° in 8 x 12-inch pan.
In a 2 quart saucepan, add water, lime Jell-O and cream cheese. Heat on medium heat until cream cheese melts. After cheese melts, add marshmallows. Stir until dissolved. Then refrigerate until its almost firm. Then add pineapple juice, crushed pineapple and Cool Whip. Beat until mixture is smooth. Pour into bowl. Sprinkle chopped nuts on top. Refrigerate until firm.
Mix flour, sugar, baking powder and salt. Work in butter until it disappears. Add eggs and vanilla and knead until soft and pliable. Pinch off piece of dough and roll into length of about 4 to 5-inches, twist and place on greased cookie sheet. Bake at 350° for 15 to 20 minutes.
Brown lamb and onion. Add beans, ketchup, brown sugar, vinegar and mustard in a large casserole. Top with bacon. Bake at 350° for 45 minutes.
Combine all ingredients. Mix well, roll out and cut with "bone" shaped cookie cutter. Bake at 300° until very hard. Fido will love these!
Mix together the vanilla wafers and 1/4 cup melted butter and pack into an 8 x 8-inch dessert dish. Cream the powdered sugar and 1/2 cup butter. Add eggs and beat 10 minutes. Beat whipping cream until stiff (could use Cool Whip). Add drained crushed pineapple and nuts (if desired). Mix the sugar, butter and egg mixture. Top with pineapple mixture. Decorate with vanilla wafer crumbs, whipping cream, cherries and nuts. Refrigerate for 8 hours.
Combine the first 3 ingredients; sprinkle on both sides of steaks. Combine egg and milk in a shallow bowl. Dip steaks in egg mixture, then dredge in cracker crumbs. Pour oil to depth of 1/2 inch into large, heavy skillet. Fry steaks in hot oil over medium heat until brown, turning once. Remove steaks; drain off drippings, reserving 3 tablespoons. In skillet, add flour, stirring until smooth. Cook 1 minute. Add broth and 1/2 cup milk; stir constantly until thick. Add Worcestershire sauce; stir. Serve gravy with steaks and cooked rice or mashed potatoes.
Combine cornmeal, milk, salt, bacon drippings, eggs, soda and corn in mixing bowl. Set aside. Saute ground beef in skillet. Drain on paper towels. Grease a large black iron skillet and heat. Sprinkle bottom with a thin layer of cornmeal and brown slightly. Pour half of the batter in hot skillet. Sprinkle cheese evenly over batter, then sprinkle on the meat, onion and peppers. Pour remaining batter on top. Bake at 350° for 45 to 60 minutes. Serves 8 to 10. Serve with a tossed green salad, iced tea and fruit dessert for a complete meal.
Cook hamburger with onion until brown, then drain. Stir in brown sugar, salt, barbecue sauce and pork and beans and heat through. Place in casserole. Separate biscuits and cut in half. Sprinkle with cheese, then arrange over hamburger mixture. Bake in preheated 425° oven until biscuits are brown.
Place butter and one "plop" of oil in a large kettle. Cut up onions and saute in kettle. Add salt as desired and 1 spoon sugar for flavor and browning. When onions are soft and brown, sprinkle 2 spoonfuls (1 at a time) of flour and mix into onions. It will be pasty. Add meat and brown, about 30 minutes. Add 4 cans of broth and 4 cans of water. Add 3 to 4 bay leaves and a few sprinkles of red pepper. Bring mix to a boil. Cover and reduce heat to simmer for as long as you would like. Serve in bowls with torn pieces of bread and cheese, letting the cheese melt. Enjoy!
Mix 1 1/2 cups flour, salt, sugar, sour cream and milk in mixer at medium speed until blended. Dissolve yeast in warm water and add it along with the melted margarine to the flour mixture; beat until smooth. Remove from mixer and beat with spoon, gradually adding the remaining flour. If dough is too sticky to handle, add a little more flour and knead for several minutes. Place dough in a large pan in a warm place and let rise until doubled in size.
In a large bowl, combine broccoli, cauliflower, bacon, onion, tomatoes and eggs; set aside. In another bowl, combine mayonnaise, sugar and vinegar. Mix until smooth. Just before serving, pour dressing over salad and toss. Yield: 6 to 8 servings.
In a large bowl, stir together the first 5 ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover. Refrigerate at least 2 hours to blend flavors. Makes about 5 cups.
Boil tapioca, water and salt for 1/2 hour. Two hours later, add jello and sugar. When cool, top with whipped cream and fruit. Mix in marshmallows.
Beat eggs until light and frothy. Add sugar and beat. Mix baking powder and graham cracker crumbs. Then add to mixture. Add vanilla and then the nuts. Pour into 2 layer cake pans. Bake at 325° for about 25 to 30 minutes.
Preheat oven to 350°. Butter a 2 1/4-3 qt. baking dish. In a small saucepan over medium heat, warm stock until steam begins to rise, 3-5 minutes. Remove from heat, and add cranberries; set aside. In a large fry pan over medium heat, melt butter. Add onion, celery, and carrot; saute, stirring , until tender and translucent, 2-3 minutes. Using a slotted spoon, transfer to a bowl. In the same pan, saute sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Transfer sausage to bowl with vegetables. In a large bowl, stir egg white slowly pouring in stock and cranberries. Add bread and stir until well blended. Let stand, stirring occasionally, until stock is absorbed, 6-8 minutes. Add vegetable-sausage mixture, chestnuts, sage, thyme, and parsley. Season with salt and pepper and stir to mix well. Transfer to prepared baking dish. Bake until brown and crispy, 45-50 minutes. Serves 10-12.
Wash lettuce leaves and stack on four salad plates. Cut the cantaloupe in half and scoop out the seeds. Cut each half into half. Place each piece in the "green sea" of lettuce. Cut the 2 slices of cheese in half diagonally (from corner to corner). Use a toothpick and make a sail with the cheese and then "raise the sail" on each "boat".
Melt butter in pan. Sprinkle cracker crumbs over melted butter, then spread crumbs with chocolate chips, then butterscotch chips. Sprinkle coconut over this, followed by the milk poured evenly over the coconut and add the chopped pecans on top. Bake for 30 minutes at 350°. Cool and cut in 1 1/2-inch squares. Use a 9 x 13-inch pan. Yields approximately 3 dozen.
Peel and slice potatoes; layer in baking dish with flour and salt and pepper. Cover with canned milk. Bake at 350° for 45 to 60 minutes.
Salt and pepper lightly. Spray a 9 x 13-inch pan with Pam. Put bread, sausage and cheese into pan. Pour egg mixture (beat eggs, 2 1/4 cups milk and mustard) into pan. Refrigerate overnight.
Blend flour, cinnamon and butter with pastry blender. Sprinkle over apples in a 2-quart baking dish. Bake at 350° for 1 1/2 hours. Serve with ice cream.
For 9-inch pie pan, prepare Dream Whip as on package, using vanilla and cold milk. When topping peaks with blender, add cream cheese, slowly blending. Add sugar and blend. Pour into crust. Chill about 3 hours.
Crush bananas in large bowl. Mix in all other ingredients. Pour into lightly greased loaf pan. Bake 1 hour at 350° or until knife comes out clean.
Brown hamburger in 1 tablespoon fat. Add other ingredients. Cover and simmer for 30	minutes. Add more tomato juice if it is too dry.
Beat cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Top with lemon topping. Chill 3 hours. Refrigerate.
Mix flour and sugar. Add to well-beaten eggs. Add milk, evaporated milk, melted butter, salt and vanilla flavoring and mix well. Grease a 9-inch pie pan with butter; pour mixture in pan and sprinkle with nutmeg if desired. Bake at 325° for 40 minutes.
Mix soup, dressing and preserves in bowl. Put chicken in a 13 x 9-inch loaf pan. Cover with mixture. Bake uncovered 45 minutes at 350°.
Combine the first 5 ingredients together. After combined, place uncooked chicken on top of rice mixture. Spoon soup over the top of the chicken. Bake at 350° for 1 1/2 hours, or until rice is cooked.
Place drained pineapple in baking dish. Mix flour with sugar and sprinkle over pineapple. Cover with cheese and top with crushed Ritz crackers. Cut margarine into small pieces and place on top of crackers. Bake at 325° until bubbly.
Make tossed salad. Cut up egg and cheese in salad or add cottage cheese to salad. Add dressing. Serves 1.
Mix bread crumbs, Parmesan cheese, green onions, parsley, basil and cloves in a bowl. Stir in melted margarine. Brush four 12-inch foil squares lightly with oil. Place 1 fish steak on each square. Drizzle with olive oil. Sprinkle with salt and pepper. Top with crumbs. Spoon wine around each steak. Seal foil securely. Place packets on baking sheet. Bake at 450° for 8 minutes or until fish flakes easily. Makes 4 servings.
Mix all ingredients and chill for 4 hours or overnight. Serve with assorted raw veggies.
Brown spareribs in heavy skillet. While ribs are browning, make a sauce from remaining ingredients. Cook all for 10 minutes. Pour over ribs and cook for 2 hours in a 375° oven. Remove; cover the last half hour to glaze them.
Mix ingredients together; form into small balls. Bake in oven at 400° for about 15 to 20 minutes.
Put beans in a large pot. Add the 2 or better quarts of water and soak overnight. Next day, drain the beans and add more water, more than cover. Add the ham bone to the beans and water, cover and simmer for 2 hours. Remove the ham bone from pot and chop the meat and return it to the pot. Then add onion, potato, celery and garlic. Season to taste with salt and pepper. Be sure there is enough water, cook for another hour.
Add sugar to oil, then add eggs, pumpkin, spices (sifted together with flour), water and nuts. Bake one hour at 350°. Makes 1 large or two small loaves.
Prepare rice and limas as labels direct. Drain black-eyed peas. Dice red pepper. In large bowl, mix peas, red pepper, parsley, lemon juice, oil, mustard, sugar and salt. Add rice and limas. Chill.
*Favorite meat is to use ground moose, if not available, use ground beef round. Venison is good to mix in with beef and also you can add ground pork. You need a total of 6 pounds of meat with the sauteed onion.
In mixing bowl, beat milk, sour cream and pudding mix until smooth. Place 1/3 sliced bananas into pastry shell. Top with 1/2 pudding mixture. Repeat layers. Arrange the remaining bananas on top. Cover with Cool Whip. Chill at least 2 hours.
Sprinkle chicken with salt. Spread rice on bottom of greased 3-quart casserole. Layer with mushrooms, then chicken. Mix undiluted soups with savory and dry soup mix. Pour over mixture in casserole. Pour broth around sides to moisten rice. Cover with foil. Bake at 350° about 1 1/2 hours. Serves 4 to 6.
Sift dry ingredients together. Combine egg, milk and oil. Add liquid ingredients to dry ingredients. Fill greased muffin pan 2/3 full. Bake at 400° for 20 to 25 minutes. Yields 12 muffins.
Coat chicken with flour and salt. Brown in oil for 10 minutes; remove from pan. Reserve 1/4 cup pan juice. In pan, stir honey, teriyaki sauce, chives, pepper and juice; heat to boiling. Boil for 30 seconds. Add pineapple; heat again. Pour sauce over chicken.
Heat oven to 350°. Mix thoroughly meat, rice, 1/3 cup water, onion, salts, garlic powder and pepper. Shape into well rounded tablespoon sized meatballs; place in ungreased 13 x 9 x 2-inch baking pan. Stir together remaining ingredients and pour over meatballs. Cover pan with foil and bake for 45 minutes. Remove foil and bake 15 minutes longer. Serve with pasta if desired.
Mix sugar and cinnamon together. Tear small pieces of dough off, dip in melted butter, then in sugar mixture. Drop into Bundt cake pan. Let raise to within 1 inch of top of pan. Bake at 350° until brown.
Spread each cut side with Ranch dressing. Add cheese and broil until lightly browned. Garnish with parsley.
Prepare cake mix as directed on box. Bake in 13 x 9-inch pan. When done, remove from oven and prick with fork. Prepare gelatin as on box, then pour over cake. Prepare pudding and spread over cake. Put glaze over pudding. Put Cool Whip on top. Slice strawberries and place on top.
At 4 p.m., boil first 4 ingredients together. Set in sink in water to cool. In a big bowl, dissolve the yeast in water. Stir in cooled mixture, 2 beaten eggs and enough flour to handle easily. Put in a greased bowl and let rise. At 9 to 10 p.m., punch down. Roll out in rectangle; spread with melted butter and sprinkle with sugar and cinnamon (3 tablespoons cinnamon, 1 cup sugar and 1 cup brown sugar). Roll up and cut. Makes about 40 if cut about 1-inch.
Prepare angel food cake according to directions. Just before baking, add red food coloring and stir into cake. Bake according to directions. Combine egg whites, sugar and strawberries in top of double boiler; beat with mixer to mix. Place over rapidly boiling water; beat constantly with mixer. Cook 7 minutes, or until mixture stands in peaks. Remove from boiling water; beat until cool. Fold in 2/3 cup strawberries. Spread over cake.
With a sharp knife, cut deep pockets between each rib on meaty side of roast. Combine green peppers, green onion, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper. Insert meat thermometer. Place roast, rib side down, in a shallow roasting pan. Bake, uncovered, at 325° for 2 to 3 hours or until thermometer reads 170°. Let stand 15 minutes before carving.
Chop each peanut butter cup into 6 pieces, set aside. Microwave kisses in medium microwave safe bowl on high 1 minute or just until chocolate is melted when stirred, stir in 3 1/2 c. whipped topping until blended. Spread half of chocolate mixture into crust, sprinkle with peanut better cup pieces. Top with remaining chocolate mixture. Refrigerate 3 hours or until set.
Cream butter, sugar and vanilla in a large mixer bowl. Add eggs and food color; blend. Combine flour, cocoa and salt; add alternately with buttermilk to creamed mixture. Stir baking soda into vinegar; fold carefully into batter (do not beat). Pour into 2 greased and floured 9-inch pans. Bake at 350° for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes. Remove from pans.
Cream butter and sugar until light. Beat in egg yolks. Sift together dry ingredients and add to butter, sugar, egg mixture alternately with the milk and flavoring. Beat well. Carefully fold in egg whites. Bake in a tube pan or in 2 loaf pans. Pans should be greased and floured. Bake in a 375° oven until done.
Mix cake according to directions. Pour half of batter into greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes. Melt caramels with milk and butter over low heat. Pour caramel mixture over baked cake. Sprinkle 1/2 of the nuts and all of chocolate chips over mixture. Pour remaining batter over this. Sprinkle with rest of the nuts and bake 20 minutes.
Remove from heat and add 1/2 stick butter and 1 teaspoon vanilla. Let cool to 135°. Add peanut butter. Mix well. Pour into buttered dish. It should be getting stiff as you mix it up. It does not take long to set up.
Beat sugar and Karo well. Add eggs, one at a time and beat well. Add butter, vanilla and pecans. Pour in a 9-inch unbaked pie shell and bake at 325° for 45 minutes or until done.
Brown meat in 1 teaspoon oil. Add onions and garlic. Cook until tender. Add bouillon cube with 1 cup hot water, then add stewed tomatoes and green pepper. Cook 30 minutes, then add cornstarch and soya sauce. Cook 5 minutes longer. Serve over rice.
Put meat in shortening, then add chopped onion and garlic. Next, add the kidney beans, tomato soup and seasonings. Heat thoroughly. Just before serving, top with cheese and place under the broiler to melt cheese.
Cook macaroni until tender. Grate block cheese in bowl. Mix powdered cheese, milk and eggs together. Layer macaroni, then cheese alternately in casserole dish. Pour mixture on top. Salt and pepper to taste. Cook at 450° for 45 to 50 minutes until golden brown.
Mix all together and cook over medium heat until tender. If cabbage seems to be quite moist, cut water by 1/2 cup.
Combine lemon juice and rind. Blend in condensed milk. Beat egg yolks slightly; blend into mixture. Pour into cooled pastry shell. Beat egg whites until foamy; add cream of tartar. Add sugar, one tablespoon at a time, beating well after each. Continue beating until very stiff peaks form. Pile lightly on pie filling. Brown in oven (350°) for 10 minutes. Serves 6.
Brown beef in 12-inch skillet or Dutch oven. Drain. Add chicken, broth, mushrooms, rice, onion, green pepper, barbecue sauce and seasoning; bring to a boil. Reduce heat. Cover and simmer 30 minutes or until rice is tender. Add tomatoes; mix lightly.
Cook rice in boiling salted water until tender. Fry 1/2 cup bacon until crisp. Add onion and green pepper; simmer until onion is soft and yellow. Add tomatoes, sugar, salt and pepper. Pour rice into strainer and rinse with hot running water. Add rice to onions, bacon and green pepper mixture. Mix well and pour into greased casserole dish. Bake about 30 minutes at 350°.
Mix flour, oatmeal, brown sugar and butter; pat into bottom of 9 x 13-inch pan. Bake at 350 degrees for 15 minutes.
In a large saucepan, cook the cranberries and 1 1/2 cups water over medium heat until the berries pop, about 15 minutes. Stir in raspberries. Transfer to a blender or food processor; cover and process until smooth. Strain and discard seeds, reserving juice. Pour the juice into a 2-quart freezer-proof container; set aside. In a small saucepan, sprinkle gelatin over remaining water. Let stand for 1 minute. Stir in sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Add to berry juice. Stir in ginger ale; cover and freeze.
Crem the butter, Crisco and sugar. Add eggs, one at a time. Alternately add 1 cup milk and flour mixture.
Heat oil over medium heat, add onion and cook until soft, about 6 minutes. Stir garlic and bell pepper and saute 2 minutes. Blend in flour; add tomato sauce and simmer for 5 minutes. Stir in water, thyme, parsley and shrimp. Simmer 30 minutes. Serve over rice.
Boil chicken. Debone. Add 2 cans cream of chicken soup to broth. Add noodle dumplings. Cook until tender. Add salt and pepper to taste.
Combine chicken and celery. Mix salt, onion, mayonnaise and lemon juice. Mix into chicken. Split buns. Place, cut side down, on broiler rack. Brown lightly. Turn and butter cut side. Spread each with 1/4 cup chicken mixture. Toss cheese and corn chips together. Sprinkle over chicken. Broil 3-inches from heat until cheese is melted and slightly browned. Place on tray; garnish.
The goal here is to create a variety of shapes, colors and tastes. It is not important to do it exactly as I do, but to find what you and your family like. I will describe how I do it.
Mix eggs, dry mustard, salt and milk. Layer bread, cheese and chicken in order listed. Pour liquid mixture over bread layers. Refrigerate overnight. In the morning, mix 1/3 to 1/2 cup melted butter with 2 1/2 cups corn flakes. Sprinkle over top. Bake 1 hour.
Combine turkey, seasonings, tomatoes, juice, green pepper, onion flakes, sweetener and mushrooms with liquid. Bring to a boil. Add macaroni and continue to boil, uncovered, until macaroni absorbs all of the juice and is tender, about 20 minutes. Divide evenly. Serves 4.
Mix Ricotta, eggs, 1/2 cup Romano, salt, pepper and Accent until well combined.