HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in 8-inch square casserole dish. In separate container, mix flour and milk well and pour over melted butter. In separate container, mix cream of chicken, Veg-All, cooked chicken well and pour over flour and milk mixture, making sure to spread evenly. Cook at 350° in preheated oven for 35 minutes or until crust is done. Serves 2 to 4.
Preheat oven to 325°. Place a large (14 x 20-inch) Reynolds oven cooking bag in 13 x 9 x 2-inch baking dish. Shake flour in bag; add tomato sauce, water, instant bouillon, salt and pepper. Mix in bag. Add roast and mushrooms. Peel and quarter vegetables. Add to bag and turn gently several times to coat. Close and tie bag; make six 1/2-inch slits in top and cook 2 to 2 1/2 hours or until tender. To serve, spoon gravy from bag over pot roast. Serves 6 to 8.
Mix ingredients thoroughly. To serve, use 1/3 cup with 1 cup boiling water.
Brown bacon in a skillet; set aside. Then saute onion in about 1 tablespoon of bacon drippings. Mix beans, crumbled bacon and onions together in a casserole dish. Then spread Cheez Whiz over the top of beans. Put in microwave 2 or 3 minutes or until Cheez Whiz is melted.
Sprinkle vegetables with salt and a pinch of turmeric and stir-fry each vegetable group individually (except peas) in 1 Tbsp. vegetable oil, adding more oil as needed between vegetables. Transfer all the veggies to a big bowl and mix in the peas. Set aside.
Brown meat in oil in large saucepan. Stir in beans, 1 cup tomatoes, 1 cup onion and Worcestershire sauce. Cook, stirring occasionally, for 10 minutes. Meanwhile bring chilies, 1 cup tomatoes and remaining onion to a boil in a small saucepan. Reduce heat and simmer 5 minutes. Divide the meat mixture evenly among the tortillas, fold envelope style and place in a lightly greased baking dish. Top with cooked chili mixture and cheese. Bake in preheated 400° oven until browned, about 8 to 10 minutes. Divide lettuce and remaining tomatoes among 6 large plates. Top with tortillas. Serves 6.
Mix together the Rice Chex, peanuts and raisins and set aside. Melt margarine. Add chocolate chips and peanut butter. Mix together and cool. After cool, pour over first mixture and stir with a large meat fork to keep from crushing. Powdered sugar will separate ingredients.
Beat ingredients together. Bake in a greased and floured 9 x 13-inch pan at 350° for 35 minutes. Cool completely.
Beat egg yolks. Combine yolks, sugar and flour; mix together, then add milk, water, coconut and salt in medium saucepan, mixing well. Cook over medium heat, stirring constantly until thick. Remove from heat. Stir in vanilla and margarine. Pour into baked pie shells.
Place tomatoes in baking dish. Spread with mustard. Add other ingredients. Bake at 350° for about 20 minutes.
Melt cream cheese and butter; add corn, picante sauce and 1/2 cup cheese. Mix together well. Then top with remaining cheese and bake at 350° for 40 to 45 minutes. Serve with corn chips.
Preheat oven to 375°. Mix sugar, butter, egg and flavoring together well. Sift flour with dry ingredients; blend in. Chill 2 or 3 hours.
Mix cake mix, melted margarine and half of milk. Spread half of mixture in a 9 x 13-inch greased pan. Bake at 350° for 6 minutes. Remove from oven. Melt caramels and remaining milk. Add on top of first layer. Sprinkle chocolate chips on top of caramel mixture. Top with remaining cake mixture. (Use small amounts of mixture and press them out and place on top.) Bake at 350° for 15 to 18 minutes. Cool before cutting.
Chop onion; grate cheese and set aside. Brown ground beef; add onion and cook until onion is clear. Add tomatoes or tomato sauce. Add noodles and cover pan. Cook on low for 10 minutes until noodles are done. Add Cheddar cheese and cook until melted.
Beat all ingredients for 1 minute. Put in dessert glasses or prebaked pie shell. Cool for 3 hours before serving.
Mix sugar, cornstarch and flour in the top of a double boiler. Add cold water slowly. Stir until well blended. Add boiling water slowly, stirring constantly. Cook over hot water until thick and clear, about 15 minutes. Stir in well beaten egg yolks and butter. Reheat about 2 minutes or until eggs thicken. Remove from heat; add pineapple juice, pineapple and salt. Fill pastry shell with cooled filling. Cover with meringue. Bake in slow oven.
Combine Jell-O, water and sugar; stir until dissolved. Add pineapple juice, orange juice and lemonade. In 1 gallon jar, mix all ingredients. Pour half into another gallon jar. Fill with 1/2 gallon water. Put in freezer 24 to 48 hours before serving. Pour in 1 gallon punch bowl and add 1 quart ginger ale (1 quart ginger ale per gallon).
Boil chicken until tender. Remove bones and cut or tear into small pieces. In a bowl, mix together soup, milk and mayonnaise with a wire whip. Add chicken, rice and celery; mix well. Put in 13 x 9-inch dish and cover with the topping.
Bring water, cornstarch and sugar to a boil until clear and thickened. Stir well. Add strawberry jello and pour enough mixture to cover bottom of crust. Add fresh strawberries and pour rest of mixture over berries. Chill. Top with Cool Whip.
Cook bacon and add onion. Cook until onion is tender, about 3 minutes. Then add potatoes, water, salt, and pepper. Cover and cook about 20 minutes until potatoes are tender. Add tomato juice and corn kernels and let simmer. Mix milk and flour and add to other ingredients. Let cook about 5 minutes or until thickened.
Mash cooked squash. Add other ingredients and mix well. Pour into greased dish and bake at 375° for 35 minutes until bubbly.
Combine cream cheese and mayonnaise, mixing until well blended. Add remaining ingredients; mix well and chill. Serve with crackers. Makes 2 cups.
Cook macaroni until done. Drain. Cut up cheese. In large bowl, mix together macaroni, cheese, eggs, sour cream, butter, salt and ham pieces. Pour into baking dish (2-quart or larger). Bake in oven at 350° for 30 to 45 minutes or until done.
Chop vegetables and mix. I usually put salt and celery seed over vegetables. Bring to a boil vinegar, sugar and cooking oil. Pour immediately over vegetables but do not stir while hot. Cover and refrigerate immediately. When cool, stir every now and then. Great to make ahead for cookouts.
Snap and cut beans. Combine beans, water, salt and pepper in large kettle. Boil until beans are about tender. Add potatoes. When vegetables are done, add milk, cream and butter. Return to boiling point and serve. Makes approximately 8 to 10 servings.
Roll into small ball and roll in dish of sugar. Then place on cookie sheet and press flat. Bake at 350°.
Boil sweet potatoes. Cool and peel. Cut into small slices. Core and pare apples. Quarter them and slice thin. Layer slices and apples in a casserole dish. Make a candied sauce with butter, brown sugar, syrup and cinnamon. Bring to a boil and pour over the casserole when thickened. Bake until the apples are soft and glaze is bubbly.
Fry bacon and break into large pieces. Stir all ingredients together and cook over low heat.
Heat first 2 ingredients to boiling, then drain off liquid. Mix remaining ingredients together and pour over beans and peas. Mix, then heat until it bubbles. Top with French's onion rings.
Mix first 3 ingredients. Melt butter and mix well with sugar. Beat in egg and vanilla (into sugar and butter). Stir in flour, then nuts. Spread into greased pan (8 x 8-inch) and bake at 350° for 25 minutes. Cool and cut into squares.
Brown meat, onion and season. Combine all ingredients. Place in casserole dish. Bake at 350° for 1 1/2 hours.
Sprinkle soda over chopped dates; add boiling water and let cool. Cream butter, sugar and beaten eggs. Add alternately with date mixture and flour. Beat until smooth. Bake in oven at 350° until done.
Cut squash into cubes. Cook in salted water until firm and tender. Drain. Do not mash. Melt margarine and mix with stuffing mix. Mix remaining ingredients, folding in squash last. Put half of stuffing in bottom of casserole. Add squash mixture. Top with remaining stuffing. Cook in a 350° oven until bubbly, about 1/2 hour.
Heat oven to 350°. Place fish fillets in 8 to 9-inch baking dish. In small bowl, combine margarine, mustard, thyme and salt. Spread mixture over fish. Cover dish with foil. Bake at 350° for 20 to 30 minutes or until fish flakes easily with fork. Serve with lemon wedges or slices.
Combine egg and sugar; stir well with a wire whisk. Add milk and vanilla, stirring well. Place snow in a large bowl. Gradually add milk mixture to snow, gently stirring with a wooden spoon until blended. Makes about 3 quarts.
Combine ham and cheese in a small bowl; mix well. Roll biscuits into 4 1/2 inch circles on floured surface. Spread center of each circle with mustard; top with 2 tablespoons ham mixture. Fold biscuit over to enclose filling; seal edges with fork. Place on baking sheet. Brush with mixture of 1 egg and 1 tablespoon water. Bake at 400° for 10 to 12 minutes or until puffed and golden.
Mix together all ingredients. Spray 9-inch square cake pan with Pam. Spread mixture into pan. Sprinkle top with cheese. Bake at 350° for 45 minutes.
Melt butter in 2-quart casserole dish. Mix Bisquick, water and sugar; pour over butter. Add blueberries by dropping on top of mix. Bake at 325° until browned.
Combine 1/2 cup sugar and gelatin, stir and add remaining sugar and 1/2 the cream. Heat until dissolved. Slowly blend in egg. Cook and stir until thickened, about 1 minute. Strain. Chill. Add remaining cream and vanilla. Churn in ice cream freezer.
Mix the first 4 ingredients together, then add the remaining ingredients together and mix. Drop by teaspoonful onto cookie sheet. Bake at 350° for about 10 minutes, until lightly browned. Do not overbake. Makes a large batch.
Crust: Mix flour, pecans and margarine; press into a 9 x 13-inch pan. Bake at 375° for 30 minutes, until slightly browned. Let cool. (You may also use a graham cracker crust.)
Melt margarine in large saucepan; add sugar. Stir. Place syrup in a measuring cup and add evaporated milk to make 1 cup. Stir into saucepan. Bring to a rolling boil over medium heat; stir constantly. Boil for 6 minutes. Remove from heat; add peanut butter, Marshmallow Creme and vanilla. Mix and pour into a 9 x 13-inch buttered pan or dish. Let cool and cut into squares.
Soften cream cheese with milk. Mix together all ingredients. Bake at 375° for 1/2 hour. Freezes well.
Mix all ingredients, press into small palm size, flat cakes. Fry in 1/2 in. oil until browned serve warm.
Combine all dry ingredients and mix well. Add in milk and margarine; mix until blended well. Add coconut and raisins. Pour mixture evenly into loaf pan or 9-inch round pan. Bake at 350° for approximately 30 minutes or until a knife stuck in the center comes out clean.
Cover a cookie sheet with a piece of heavy paper; draw an 8-inch circle in the center. Beat egg whites with salt and vinegar until soft peaks form. Blend sugar and cinnamon; gradually add to egg whites, beating until very stiff peaks form and all sugar has dissolved. Spread within circle; make bottom 1/2-inch thick and mound around edge, making it 1 3/4-inches high. Form ridges on outside with back of teaspoon. Bake at 275° for 1 hour. Turn off heat; let dry in oven (door closed) about 2 hours. Peel off paper.
Stir ingredients together. Bring to a boil over high heat. Lower heat and simmer until thick. Serve over buttered biscuits or toast for a breakfast treat.
Cook onion in butter until tender. Add flour, salt, pepper and tomatoes. Cook and stir until thickened. Add lima beans and ham. Heat through. Pour in buttered 1 1/2-quart casserole. Sprinkle crumbs around outside of top. Bake at 425° for 15 minutes.
Boil potatoes; peel and mash. Add warmed milk, salt, black pepper, nutmeg, chopped parsley and Parmesan cheese. Saute scallions and ground beef. When almost cooked, add chopped green olives, salt, black pepper and cumin.
Cook split peas until tender. Add to beef and other ingredients. Makes 10 servings.
Combine ingredients in a blender, using the on/off switch at high speed until smooth with a milkshake consistency. Serve promptly. Makes 1 generous drink.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill at least 4 hours or until set. Garnish with fresh fruit if desired.
Preheat oven to 350°. Mix pineapple, cherry filling and coconut together. Pour into large pan, 9 x 13 x 2. Sprinkle cake mix over mixture. Cut up butter and add to cake mix. Sprinkle with nuts. Bake 45 minutes or until done.
Cream the butter; add powdered sugar. Mix in flour. Blend well with electric mixer and spread in a 9 x 13-inch ungreased pan. Bake at 350° for 15 minutes.
Thaw spinach. Combine soup, chestnuts, onions, sour cream and mayonnaise and mix well. Squeeze excess water from spinach. Mix with other ingredients. Refrigerate 2 to 3 hours. Cut top of bread out. Put dip inside bread. Serve with raw vegetables.
In large pitcher or punch bowl, combine cider and lemonade concentrate. Add ginger ale; ice, if desired. Stir to blend. Garnish with apple or lemon slices. Makes 24 (4 ounce) servings.
In large Dutch oven, saute onion and garlic in oil. Add venison and cook until brown. Stir in chilies with their juice and all other ingredients except kidney beans. Bring to boiling point. Cover and simmer for 30 minutes. Add beans with their juice. Simmer 10 minutes.
Brown onion, garlic and meat. Add remaining ingredients. Cook in slow oven at 250° for 2 1/2 hours or longer. Freezes well.
Heat bacon grease, fry onions until lightly brown. Add vinegar, sugar, salt, pepper, bay leaves, juniper berries and 2 cups water. Bring to boil. Add cabbage, simmer 45 minutes or until cabbage is tender. Remove and sprinkle with flour. Melt butter; add lemon juice and molasses. Stir mixture into cabbage. Serve very hot.
Sift together first 3 ingredients. Cream butter and sugar until smooth. Add eggs. Beat thoroughly. Add chocolate and vanilla and then flour mixture. Stir in nuts and chips by hand. Grease bottom only of a 9 x 13-inch pan. Pour batter in. Bake at 350° for 30 to 35 minutes until top is crusty. Frosting optional. Sinfully delicious.
Combine cornstarch and sugar. Gradually add cherry juice. Heat to boiling over direct heat, boil gently for 3 minutes, stirring constantly. Add butter, lemon juice and drained cherries. Mix well and pour into baked pie shell. Makes one 9-inch pie.
Preheat the oven to 400°. Beat together the egg, honey, oil, milk and orange juice. Stir in the oats and let stand for 1 or 2 minutes. Add grated orange rind if desired. Add the baking powder, salt and flour. Mix just until blended. Do not overbeat. Pour the batter into a lightly oiled or wax papered 4 x 8-inch loaf pan. Bake for 45 to 55 minutes or until nicely browned.
Mix all ingredients together except bread crumbs. Put in greased 3-quart casserole dish. Top with bread crumbs. Bake at 350° for 1 hour and 10 minutes.
In a medium size bowl, mix together the condensed soup, milk or water and rice; set aside. Place each chicken breast on a square of heavy-duty aluminum foil. Pour 1/4 of soup and rice over each chicken breast. Wrap securely, using drugstore wrap method. Bake in coals, turning once after 15 to 20 minutes.
Wash red potatoes (don't peel), then cut them into 1/4-inch slices. Layer potatoes in Pyrex oblong baking dish. Over the sliced potatoes, pour the onion/mushroom soup mix (dry). Melt the butter and pour over the mixture. Sprinkle lightly with rosemary. Cover with aluminum foil and bake at 350° for about one hour.
Cream butter, sugar, eggs and vanilla. Sift flour and spices. In a separate bowl, combine baking soda and soup. Add baking powder and spice mixture. Add to butter mixture and stir gently. Fold in raisins and nuts. Bake at 350° for 45 minutes.
Cream together shortening; add sugar and eggs. Add flour and baking powder. Mix well. Add dates, nuts and vanilla. Bake for 1 1/2 to 2 hours at 300°. This cake stays moist indefinitely.
Mix first four ingredients; pat in a 9 x 13-inch pan (reserve 1/4 cup crumbs). Bake 15 minutes at 350°. Cool. Whip cream stiff. In a large bowl beat sugar, lemon juice, strawberries and egg whites together. Start mixer on low, then high for 15 minutes. Mixture gets very thick. Fold in whipped cream until blended. Pour over crumb crust. Sprinkle 1/4 cup crumbs over top. Freeze overnight.
Bring honey to boil in heavy saucepan. Do not allow to boil over. Turn off heat as soon as starts to foam. Stir in rose petals. Let mixture sit for 4 hours. Bring to boil again. Turn off heat. Cool honey in pan. Pour honey through strainer after cool. Discard rose petals. Store in covered jar. Makes 1 cup honey.
Mix together ingredients. Press in greased jelly roll sheet (10 x 15-inch). Bake at 350° for 12 minutes.
Crush cookies together and put in a 9 x 13-inch pan. Pour melted margarine over.
Slice potatoes and apples in thin slices into a buttered casserole dish. Sprinkle with brown sugar. Pour fruit juice over and sprinkle with cinnamon. Bake at 350 degrees about 45 minutes, until apples are tender.
Mix vegetables listed together. Pour mixture of the sugar, vinegar, oil, salt and garlic over them and chill before serving.
Pour oil and milk into flour. Stir with a fork until mixture forms a ball. Turn out on floured dough board and knead 10 times. Pat or roll to 1/2-inch thickness. Cut with a 2-inch biscuit cutter and bake on an ungreased baking sheet at 425° for 10 to 15 minutes.
In a 9 x 11-inch glass dish, mix together the lemon jello, hot and cold water and chill until firm.
Mix sugar, eggs, sour cream and vanilla; then add dry ingredients. Bake at 350° about 10 minutes. Cool and then frost.
In a saucepan, bring to boil shortening, margarine, water and cocoa. Pour over flour and sugar while hot. Add the buttermilk, eggs, soda and vanilla. Bake in jelly roll pan that is greased and floured. Bake at 400° for 20 minutes. Frost cake while warm.
Melt until mixed the Velveeta cheese, butter or margarine and vanilla. Combine confectioners sugar and cocoa. Fold in marshmallows and nuts quickly. Pour into slightly buttered pan and put in refrigerator.
Grease a 9 x 13-inch pan well. Sprinkle bottom of pan with pecans. Put frozen rolls in pan. Sprinkle one package of regular butterscotch pudding over rolls. Bring 1/2 cup sugar and 1/2 cup oleo to boil. Spoon over rolls. Let stand at room temperature overnight, covered with Saran Wrap. Bake at 350° for 25 minutes.
Prepare pudding according to package directions. In clear bowl (if you have one) pour in enough pudding to cover bottom (1/4-1/2 in.) deep. Spread layer of cool whip over pudding. Sprinkle cookies over cool whip. Repeat layers until pudding is all. With cool whip as top layer. Top with 5 or 6 whole cookies for garnish.
Combine oats, flour, nuts, sugar, soda and salt; mix well. Add butter; mix until dry ingredients are thoroughly moistened and mixture resembles coarse crumbs. Reserve 1 1/2 cups. Press remaining into bottom of greased 15 1/2 x 10 1/2-inch jelly roll pan (10 x 13-inch okay). Bake at 375° for 10 minutes.
Cut butter into flour; add pecans and press into a 9 x 13-inch pan. Bake at 375° for 15 minutes.
Sift dry ingredients. Cut in shortening. Dissolve dry yeast in	warm water and combine with buttermilk. Add to dry ingredients. Stir	well and knead, adding more flour	if necessary.	Roll out on floured board about 1/2-inch thick. Cut with biscuit cutter. Brush tops with melted butter. Bake at 450° until golden brown.
Trim the leaves and coarse stems from the broccoli and cut the stems and florets into bite size pieces. Meanwhile, bring the chicken broth to a boil in a 3-quart saucepan. Add the broccoli and cook, uncovered, for 5 minutes, or until the broccoli is crisp-tender. Using a slotted spoon, remove the broccoli from the saucepan, chop coarsely and set aside.
Mix all ingredients, except the egg whites. Beat egg whites until stiff. Then fold the egg whites into the batter. Grill as you would plain pancakes.
Melt butter with garlic. Add wine, then shrimp. Cook for 5 minutes (don't overcook). Add parsley. Sprinkle with celery salt.
In heavy saucepan, melt butter. Add powdered sugar. Stir to mix. Add cream as needed and vanilla. Roll between waxed paper. Spread with peanut butter. Roll, using bottom paper to start. Refrigerate until firm. Slice with warm knife.
Preheat oven to 400°. In a large bowl, combine well the eggs, oil, milk and vanilla. In a smaller bowl, combine well the flour, sugar, cocoa, baking powder, salt and chocolate chips.
Chop broccoli (fine) in a bowl. Chop onions (fine), add raisins, onions, cheese, bacon bits and pecans. Mix Miracle Whip, mayonnaise, sugar and vinegar. Pour over broccoli mixture. Stir well and refrigerate overnight.
Saute beef, onion and garlic in a large, heavy skillet or saucepan over medium heat, stirring occasionally, until the meat is browned. Stir in the remaining ingredients. Bring to a boil, then simmer, uncovered, for 1 hour. Makes 1 1/2 quarts.
Pour melted oleo over graham cracker crumbs, mix well and press into a long cake pan. Set in refrigerator and cool. Mix Dream Whip according to directions, adding sugar and cream cheese, whipping these ingredients together. Pour into crust and cool at least 3 to 4 hours. Spread cherry pie filling on top. Keep in refrigerator.
Remove crust from bread. Spread butter generously on bread and cut into 1/2-inch cubes. In a 3-quart casserole, layer 1/2 bread, 1/2 shrimp and 1/2 cheese. Repeat layers. In a small mixing bowl, combine eggs, milk, salt and pepper. Pour over ingredients in casserole. Cover and microwave at High 8 minutes.
Break pretzels in pieces. Mix all in large bowl. Melt white chocolate and pour over, coating well. Spread in thin layer on wax paper. Break when cool.
Roll out crescent rolls, crumble sausage over top. Top with shredded cheese. Roll up in pinwheels. Chill in refrigerator. Slice and bake as directed on roll package.
Make a batter of flour, baking powder, salt, milk, clam liquor and well beaten eggs. Chop clams. Season with salt and pepper and add to batter. Drop by tablespoon into deep fat (360° to 370°). Fry for 2 or 3 minutes.
Place eggs in saucepan. Cover with cold water. Place on heat and cover with lid. Bring to a boil. Burn heat low and cook slowly for 20 minutes. Drain eggs and run cold water over them and crack to cool. Peel eggs when cool or when cool enough to handle. Cut lengthwise. Remove yolk with a fork. Add all ingredients and mix well. Fill the white with the mixture and put egg together with a toothpick to hold together. Wrap in wax paper. Chill until time to pack.
Cut carrots into matchstick-thin strips. Thinly slice onion. Cut broccoli into 2 x 1/2-inch pieces. In a 12-inch skillet over high heat, in hot salad oil, cook carrots, onion and broccoli, stirring quickly and frequently, about 3 to 4 minutes. Add salt, sugar and mushrooms with their liquid. Cover and cook 5 to 6 minutes longer, until vegetables are tender-crisp, stirring occasionally. Makes 6 servings.
In kettle, cook onions, garlic, carrots and celery in butter with marjoram, bay leaf, basil and salt over low heat until vegetables are softened. Add chicken broth, tomato puree and bring to a boil. Add spinach, peas, corn and return to boil. Simmer 5 minutes. Discard bay leaf. Sprinkle with parsley. May be made up to 3 days in advance of serving.
In crock-pot, mix together last 4 ingredients. Add cut up kielbasa. Mix together and heat about 6 hours on low.
Preheat grill. In a shallow dish, combine soy sauce, sherry, oil and ginger. Place chicken in marinade and let stand 5 minutes on each side. Grill until browned on both sides and cooked through, about 7 to 10 minutes a side.
In medium bowl, stir together all ingredients until well blended. For best flavor, cover and chill for 2 hours or overnight. Makes 2 1/2 cups. Serve with crisp vegetables, crackers or chips.
Melt margarine; add onions and peppers and cook until onion is soft. Add flour and stir in. Add chicken stock and cook until mixture comes to a boil. Quarter cucumbers lengthwise; scoop out seeds and cut crosswise into 1/8-inch slices. Add remaining ingredients and cook until cucumbers are tender. Blend until smooth before serving. Can be served hot or cold.