HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli according to package; drain and cool. Use some of the oil to grease casserole dish; put the rest on the bread crumbs. Arrange cooked broccoli in dish. Mix soup, milk, cheese, beaten egg and margarine and pour over broccoli. Top with oiled bread crumbs and bake in a 350° oven for 45 minutes.
Melt butter in small saucepan over medium heat; stir in remaining ingredients. Cook for 1 to 2 minutes.
Prepare stuffing shells according to package directions; drain. Whip together Ricotta, egg, Parmesan, salt and pepper. Stir in spinach. Fill shells equally with cheese mixture. Pour half of the pasta sauce in a 9 x 13-inch dish. Arrange shells on sauce. Pour remaining sauce over shells. Cover; bake in a 350° oven for 25 minutes. Uncover and top with Mozzarella. Cover; return to oven 5 minutes.
Cream sugar and shortening. Sift flour and soda. Add alternately with milk. Add vanilla. Roll and cut with cutter or glass. Bake at 350° until brown.
Add all of dry ingredients. Sift with hand. Add in butter. Knead it through the dough. Add milk. Knead. Dust with flour as needed for proper consistency. Roll out and cut with 2-inch biscuit cutter. Bake at 350° for 12 to 15 minutes.
Grease pie plate. Prepare potatoes and 1 slightly beaten egg and green onion. Spread in pie plate evenly. Bake at 425° for 20 to 25 minutes or until light brown.
Mix all ingredients well and shape into balls. Melt dipping chocolate and use 2 spoons to dip. Place on wax paper until cool.
Combine. Shape the mixture into a loaf about 8 x 4 x 1 1/2-inch and place in a lightly greased shallow baking pan. Brush top with additional Heinz, if desired, and bake at 350° for 1 hour. Allow meat loaf to stand 5 minutes before slicing. Makes 6 to 8 servings.
Let butter and cheese soften. Mix with mayonnaise and seasonings. Add crabmeat. Spread on muffins. Freeze for 10 minutes, then broil until bubbly. Cut into quarters like pie slices. May be made and frozen a couple of weeks in advance. No thawing necessary. Makes 5 dozen. Great for holiday appetizers!
Grease the sides of a 9-inch spring pan. Put a cookie sheet in the middle of the oven and heat the oven to 350°. Get creamed cheese to room temperature and set aside. Process eggs and sugar. Add vanilla. Put in the softened cream cheese. Mix well. Pour into spring pan. Set on the cookie sheet and bake 40 to 50 minutes. Cool before removing sides of spring pan.
Melt butter in baking dish. Sift flour, salt and baking powder together; mix with sugar. Stir in milk, then pour the batter over the melted butter. Do not stir. Pour sweetened peaches over the batter. Bake for 1 hour at 350° or until golden brown on top. Serve hot or cold. Makes 4 to 5 servings.
Mix all ingredients thoroughly. Chill. Remove from refrigerator 1 to 2 hours before serving with celery sticks or crackers. Best if made a day ahead of time. Freezes well!
Dissolve jello with boiling water, add marshmallows and stir until they are melted. Add 7-Up, chill slightly. Add bananas and pineapple and pour in 14 x 8-inch Pyrex dish. Refrigerate until congealed.
Toss broccoli, bacon, raisins, onion and toasted pine nuts in a large bowl. In a small bowl, combine mayo, sugar and vinegar. Fold into broccoli mixture. Store covered in refrigerator.
Blend the milk and the cornstarch, the salt and the maple syrup. Cook until thickened. Add beaten eggs and cook one minute more. Stir in butter and pour into shell. Whip cream, slowly adding 2 tablespoons maple syrup. Spread over cooled pie. Top with toasted nuts, such as thinly sliced almonds.
Boil the first 3 ingredients in microwave on High power for 6 to 7 minutes, until soft ball stage. Add slowly to beaten egg whites. Add vanilla; beat until stiff.
Grease and flour a 9 x 13-inch cake pan and sprinkle nuts and coconut over bottom of pan. Prepare cake mix and pour over nuts and coconut. Mix confectioners sugar, margarine and cream cheese. Add enough milk to make this the consistency of icing. Pour over cake and bake at 350° for 30 to 35 minutes.
Preheat oven to 250°. Stir in Worcestershire sauce, seasoned salt (optional hot sauce or garlic salt). Add cereal and nuts. Mix to coat cereal. Heat in oven 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool. Store in an airtight container to preserve crispness. Great munchie for a crowd.
Combine sugar and corn syrup in saucepan and bring to a boil. Remove from heat. Add cornflakes. Stir only to coat flakes. Drop on waxed paper.
Preheat oven to 350°. Mix all ingredients except cheese. Grease muffin pans and heat "hot". Pour each pan approximately half full of batter. Sprinkle with cheese. Top with remaining batter, then with cheese. Bake for 15 to 20 minutes.
Mix sugar and oil until fluffy. Add eggs and beat well. Mix all dry ingredients together, then add to creamed mixture. Add carrots and nuts. Pour into two 9-inch greased pans or 9 x 13-inch sheet pan. Bake for 50 minutes or until done at 350°.
Sprinkle greased quiche pan with bacon, cheese, onion and milk. Mix	remainder of ingredients in blender and pour over. Bake for 35 to 45 minutes at 400°.	Cool for 5 minutes.
Mix soup and milk in a casserole dish. Add drained tuna and 3/4 cup potato chips. Mix well. Sprinkle remaining chips on top and bake at 350° for 25 minutes.
In saucepan, stir together all ingredients. Stirring frequently, bring to a boil; reduce heat and boil gently 15 minutes to thicken. Brush on meats, during last 20 minutes of cooking. Turn frequently. Makes 2 cups.
Mix all ingredients together, adding chips last. Good with your favorite dressing, Italian, Thousand Island, etc.
Beat eggs and add remaining ingredients. Pour into buttered 1/2-quart casserole. Bake 1 hour at 350°.
In mixing bowl, combine dry ingredients. Add the onion juice followed by the vinegar. Use whisk and mix until all the sugar is dissolved. With a mixer on low speed, slowly add the oil. You are making an emulsion and it will take a while for the mixture to accept the oil. Add poppy seed and mix a few moments more. Makes around 3 1/2 cups. Cover and keep refrigerated. This dressing is delicious on fresh fruit.
Place Karo and sugar in large saucepan. Mix well and heat until boiling. Stir in peanut butter until well blended. Remove from fire. Add cornflakes and mix until cereal is coated. Immediately drop by spoonfuls on waxed paper. Makes 4 dozen. Store in airtight container.
Fill 2/3 full. Bake at 400° for 20 minutes.
Blend jello with boiling water. Blend in sour cream and fold in blueberry pie filling. Let set in fridge until ready to serve. Top with Cool Whip when ready to serve.
Mix together the onion, parsley and garlic. Cut cooked lamb into small pieces. Brown meat in small amount of oil or in its own fat. Add onion mixture and saute 5 minutes. Add tomatoes, chili powder and salt (if needed); stir in beans. Simmer about 20 minutes. Very good with cornbread. Serves 4.
Mix mashed potatoes, powdered sugar and extract; stir in coconut. Drop by rounded teaspoon onto waxed paper or shape into balls (this gets messy). Refrigerate or freeze until ready to coat with chocolate. Refrigerate before shaping if too soft and won't hold shape.
To make the sauce, mix together chicken soup, sour cream and 1 can diced chiles. Set aside. Mix together cooked chicken, 1 can diced chiles, sliced olives, onion and Jack cheese. Fry tortillas slightly to soften. Put some sauce in bottom of 9 x 13 pan. Fill each tortilla with filling and roll up, seam side down. Pour remaining sauce on top and additional cheese. Bake in 350° for 30 minutes. May use Cheddar cheese instead of Jack if preferred.
Sprinkle salt in an iron frypan (do not grease). Add the chopped meat and brown. Add onion, green pepper and tomato sauce. Cook until tender. Sprinkle top with cheese and cover with corn bread (make according to box directions).
Brown chicken in pan. Stir in chicken soup with milk. Transfer to casserole dish. Sprinkle cheese over chicken/soup mixture. Prepare stuffing according to package. Spread on top of cheese. Bake at 350° for 45 minutes to 1 hour.
Cook beans until tender; drain. Place beans in an ungreased baking dish (11 x 7 x 1 1/2-inch). Combine tomato sauce, onion, catsup, brown sugar, vinegar, Worcestershire sauce and mustard. Pour over beans. Add franks and cheese. Bake, uncovered, in 375° oven for 20 to 25 minutes.
Put pan of water on to boil. Add dry spaghetti. Keep turned on high. Leave house and play basketball with kids. When smoke alarm begins to ring, you know your spaghetti is over ready. Add Ragu. In order for this to work, be sure you do do this at Pastor Valimont's home.
Cook bacon until crisp. Add chopped onions and saute a few minutes. Add all other ingredients and simmer for 30 minutes. Serve with cornbread.
Cook sausage and onions until meat is done; drain. Arrange in layers in large pan as follows: Rice Krispies, sausage, rice, cheese, eggs, soup and milk. Cover with crushed potato chips. Bake at 325° for 45 minutes.
Pour 1 1/2 cups boiling water on oats. Let cool. Cream brown sugar, sugar, shortening and eggs. Add flour, soda, cinnamon and salt. Add oatmeal mixture. Pour into 9 x 13-inch pan. Spoon Dutch Oatmeal Frosting over cake. Bake at 350° for 40 to 45 minutes.
Heat oven to 350°. Grease and flour baking pan, 9 x 13-inch pan or 2 (9-inch) or 3 (8-inch) round layer pans. Measure all ingredients into large mixer bowl; blend 1/2 minute on low speed, scraping bowl constantly. Beat for 3 minutes on high speed, scraping bowl occasionally. Pour evenly into pan(s). Bake the oblong pan for 40 to 45 minutes or layers for 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool.
In blender, combine all ingredients, except oil and celery seed; blend until smooth, on low speed. Continue blending while slowly adding oil. Stir in celery seed. Chill to blend flavors for several hours. Refrigerate leftovers.
Mix together; pour into ungreased 9 x 9-inch pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup nuts. Bake at 375° for 40 minutes. Serve with whipped cream.
Sprinkle bananas with rum, cinnamon and ginger in shallow baking dish. Dot with margarine. Cover and bake at 350° for 15 minutes or until bananas are tender. Sprinkle with brown sugar.
Mix flour and milk together and cook until thickened. Cool to lukewarm. Mix oleo, Crisco, and sugar; beat 4 minutes. Add flour and milk mixture. Beat 4 minutes more. Add vanilla.
Melt chocolate with butter and sugar in double boiler; mix well. Allow to cool. Beat eggs and add with flour, vanilla, nuts and baking powder. Pour into greased pan, 12 1/2 x 8 3/4 x 2-inches or sheet cake pan. Bake 25 minutes at 375°. Cool before icing.
Mix all ingredients and refrigerate. Serve with chips and crackers. Frozen cooked shrimp may be used or cooked fresh shrimp.
Soak yeast in warm (not hot) water for 5 minutes. Pour milk over sugar and salt in a bowl. Stir until dissolved. Beat in eggs, shortening, 1 cup flour and yeast mixture. Add remaining flour to make a soft dough. When dough leaves sides of bowl, turn onto a floured board. Knead until becomes smooth and elastic. Place in lightly greased bowl and grease top of dough. Cover with wax paper and a damp cloth. Place in refrigerator immediately. Punch down as it rises; also keep cloth damp. Shape dough directly from refrigerator into the number of rolls. Place on greased baking sheet. Cover; let rise in a warm place for 1 to 2 hours. Bake at 375° for 15 to 20 minutes. Makes 4 dozen rolls.
Melt oleo and cocoa. Add milk, sugar and salt. Boil for 1 or 2 minutes or until forms soft ball in cold water. Add oats and nuts. Drop from spoon on wax paper.
Mix together first 5 ingredients. Shape into a ball and roll in pecans to cover. Serve with your favorite crackers.
Toss lightly; sprinkle with oil and vinegar. Add mayonnaise and seasoning. Let stand a few hours. Serves 6.
Heat cranberry sauce and strain it. Mix cranberry liquid, boiling water and gelatin, stirring until completely dissolved. Add the lemon juice and salt. Chill mixture until slightly thickened, then add the mayonnaise and beat until fluffy.
Mix cream of celery soup and milk. Heat over medium heat; stir until warm enough to melt cheese. Add cooked rice and ham. Let stand at least 2 hours to blend flavors. Pour into oiled casserole dish. Dot with butter. Top with crushed corn flakes. Bake at 350° for 25 minutes.
Chill the juices and 7-Up. Dissolve the sugar in the juice of the lemons. Combine these ingredients with care in a pitcher. Add ice cubes, or try it hot.
Put onions in bacon grease and simmer with lid on. Add all ingredients, except beans, and cook 10 minutes. Add beans and bake in oven at 400° uncovered for 1 1/2 hours.
Cream together sugar, shortening and butter. Add dry ingredients. Drop by spoonfuls on lightly greased cookie sheet. Bake at 450° for 10 to 12 minutes.
Cream shortening, adding sugar gradually. Add unbeaten egg, sifted dry ingredients, flavoring and a few drops of food coloring. Mix well. Bake 10 to 12 minutes at 375°.
In a small bowl with rotary beater, beat eggs, milk, sugar and salt until smooth and blended. In a 9-inch square baking dish, arrange bread in a single layer. Pour egg mixture over the bread. Turn to coat evenly. Refrigerate, covered, overnight.
Preheat oven to 375°. Mix everything together and place in buttered casserole dish. Bake for 1 hour. Meat loaf should be approximately 1/2-inch from edge.
Pour boiling water over shortening, sugar and salt. Add milk and cool to lukewarm. Dissolve yeast in the half cup lukewarm water and add to cooled mixture with the beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft dough. Place in greased bowl; grease top of dough; cover and chill until ready to use. Roll dough to 1/4 inch thickness. Cut into squares and fry a few at a time in hot oil, brown on both sides. Do not let dough rise before frying. Drain and roll in powdered sugar.
Cream oleo. Sift together the flour, 1/4 cup powdered sugar and baking powder. Add gradually to creamed mixture. Stir in pecans and vanilla. With fingers, shape into crescents and place on ungreased baking sheet. Bake in a 350° oven for 10 to 12 minutes, or until brown. While still hot, roll in powdered sugar. Makes 3 to 4 dozen, depending on size.
Mix cake mix as directed on box and add bananas and chopped nuts. Bake in layers.
Cook spinach to thaw 3 to 4 minutes. Drain spinach; squeeze out excess moisture. Combine all ingredients. Bake 25 to 30 minutes at 350°.
Heat oven to 375°. In small bowl, combine flour, soda, cinnamon and salt. In large bowl, cream shortening and sugars. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture, oats, chocolate chips and nuts. Drop by heaping teaspoonfuls onto greased baking sheet 3-inches apart. Bake 10 to 12 minutes until golden brown. Transfer to wire rack to cool. Makes about 6 dozen.
Slice squash. Put layer of squash, then layer of tomatoes. Add salt and pepper. Put hunks of butter on it. Sprinkle each layer with Parmesan cheese and oregano. Bake at 325° for 45 minutes until almost done, then top with Velveeta cheese.
Combine first 6 ingredients in a shallow bowl. Dip chicken in milk and roll in bread crumb/herb mixture. Coat a baking pan with cooking spray. Place chicken (bone side down) on pan. Bake, covered, at 350° for 25 minutes; remove cover and bake another 20 minutes or until done. Makes 4 servings.
Boil together vinegar, water and pickling salt. Put dill and garlic, sliced, in bottom of pint jar. Add okra and 1 pod hot red pepper. Pour vinegar mixture over and seal jars.
Cook carrots (not too soft). Mix other ingredients and cook until thick, about 15 minutes. Add hot carrots and marinate 24 hours.
In a bowl, mix sour cream, soup, butter and onions. Salt and pepper to taste. In 9 x 13-inch Pyrex dish or 3-quart casserole, layer half of the potatoes, half of the cream mixture and 3/4 of the cheese. Repeat until all the ingredients are used up. Bake 1 hour at 350°.
Mix sugar, flour and milk. Add coconut and toss together lightly with 2 forks. Drop by tablespoonfuls onto greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix flour, Crisco, sugar and salt with pastry blender. Beat egg. Add the water and vinegar and mix well. Combine the two mixtures, a little at a time, until all dry ingredients are moist. Mold together with your hands. (You can't handle too much.) Chill before rolling, or keep in refrigerator up to a week or you can freeze. Prick shell well before baking.
Mix together squash, butter and vanilla. Set aside. Mix together remaining ingredients. Add to squash mixture. Bake for 20 minutes until golden brown in a 375 degree oven.
Dice and cook in oil green pepper, onion, celery and garlic. Add bay leaf, whole clove, parsley and tomatoes or puree. Simmer slowly until sauce is thick.
Sift together the first 5 ingredients. Mix in beaten eggs and oil. Fold in bananas, pineapple and nuts until well mixed by hand. Grease and flour a 10-inch tube pan. Fold in batter. Bake at 350° for 1 hour and 15 minutes or until done.
Place rice in bottom of casserole dish. Place fryer parts on rice. Sprinkle on soup mix, seasoning, pepper and paprika. Mix celery soup and water; pour over all. Cover and bake in preheated oven at 325° for 2 hours.
Cut broccoli into florets. Boil for 2 minutes until soft but still green. Drain and put into ice water; set aside. Spread almonds on cookie sheet; put into 350° oven and toast. Put 1 tablespoon olive oil in nonstick saut pan. Heat to just smoking. Dust chicken strips in flour and place in pan away from you. As the strips brown, turn. About 2 minutes, remove chicken; discard oil and wipe pan clean. Return to stove; add 1 teaspoon olive oil and onions. Cook until opaque. Add garlic but don't brown. Add white wine or stock; reduce by 1/2 and add heavy cream. Stir occasionally over low heat until it coats wooden spoon. Add chicken, broccoli and almonds; let simmer 1 minute. Add salt and pepper to taste. Add the fettuccini (previously cooked, cooled and set aside). Toss all ingredients lightly in pan until pasta is hot. Turn out onto serving dish; sprinkle with cheese and enjoy.
Melt chocolate and margarine over low heat; remove from heat and stir in milk. In a large bowl, combine dry ingredients. Beat in one egg at a time. Add vanilla and mix thoroughly. Gradually blend in chocolate mixture. Pour into 9-inch unbaked pie shell. Combine coconut and pecans. Sprinkle over top of filling. Bake at 375° for 45 minutes. Filling will set as pie cooks.
Blend Crisco and sugars. Beat in vanilla, water and egg until creamy. Sift remaining dry ingredients together. Add the creamed mixture. Mix well. Stir in M&M's and nuts. Drop from teaspoon onto ungreased baking sheet. Bake at 350° for 10 to 12 minutes.
Lightly mix green beans, soup and 1/2 can onions. Season with soy sauce and pepper. Spoon into greased 1 1/2-quart casserole. Bake at 350° until sauce is bubbling (20 to 30 minutes). Top with remaining onions. Bake 4 minutes longer. Serves 6.
Mix together and put in 2 unbaked pie crusts. Bake at 350° for 40 to 45 minutes.
Mix Tang and milk together. Add sour cream and vanilla; mix well. Add Cool Whip and mix. Pour in pie crust and refrigerate until firm.
Mix the dry oxtail and vegetable soup powders. Roll each chicken portion in the mixture until well covered. Place the portions in a casserole. Mix the water and chutney. Pour over the thighs. Cover casserole and cook for 45 minutes on the center shelf of the oven. Remove the lid and bake until the thighs begin to brown. Remember no salt must be added as the soup powders already have salt.
In greased oblong cake pan, combine first 3 ingredients and 1 cup cheese. Blend soup and 3/4 cup milk in saucepan, pour over casserole. Bake, covered, at 400° for 15 minutes. Meanwhile, combine Bisquick, 2/3 cup milk and 1/2 cup onion rings; mix. Drop by spoonfuls 6 biscuits around edge. Bake, uncovered, 15 to 20 minutes. Top with remaining cheese and onions. Bake 2 to 3 minutes longer. Serves 6.
Core apples (any variety except Red Delicious), leaving blossom end intact. Peel away skin from top (about 1/4 way down), to prevent bursting. Fill apples with butter, sugar and raisins. Add cinnamon dash on top. Add 2 tablespoons of water to dish. Microwave covered on High 5 minutes. Cook until tender. Serve with cream or ice cream.
Preheat oven to 350°. Saute onions and garlic in olive oil in a large skillet. Add salt. Cook over medium heat, stirring occasionally for about 5 minutes. Add eggplant. Cut into 1/2-inch cubes. Mix. Cover and cook about 10 minutes or until eggplant is soft. Add green peppers, almonds and black pepper. Cook another 5 minutes, stirring frequently. Remove from heat and add cheese. Mix.
In double boiler, melt cheese. Mash soup in and blend Knox gelatine. Let cool. Add one cup mayonnaise, celery, onions, green peppers and shrimp. Pour in buttered mold. Refrigerate.
In a nonstick skillet toast sesame seeds over medium to high heat. Set aside. Cut chicken breasts to 1/4-inch thickness (or pound to 1/4-inch thickness). Heat oil in nonstick skillet over medium to high heat. Add chicken; cook for 3 minutes each side or until lightly brown. Combine sesame seeds, honey, soy sauce and ginger; pour over chicken and cook 4 minutes, turning chicken to coat with sauce. Serve sauce over chicken. Serves 4.
Cook hamburg and onions. Spread in dish. Sprinkle with cheese. Stir remaining ingredients together and pour on top. Bake 25 minutes at 375°.
Peel and remove seed from a ripe avocado. Mash with a silver fork and mix into it 2 tablespoons chopped chives and lemon juice. Season with salt. Spread between thin slices whole wheat bread (or use one slice whole wheat and one white). Trim and cut into triangles.
Cook sausage; drain. Separate crescent dough into 8 triangles with points toward center in a greased 12-inch pizza pan. Press bottom and sides to form a crust. Seal perforations. Spoon sausage over dough. Sprinkle with hash browns and Cheddar cheese. Combine eggs, milk, salt and pepper. Pour over sausage mixture. Bake at 375° for 25 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes. Serves 6 to 8.
Core and slice 1 apple. Arrange slices in bottom of well-greased Bundt type pan. Pare, core and finely chop remaining apples to 1 1/2 cups. Cream margarine and sugars until light. Beat in eggs, orange juice and peel. Combine flour, baking powder and salt; mix well. Add to creamed mixture alternately with milk. Fold in chopped apples. Spoon over apple slices in pan. Bake at 375° for 40 to 45 minutes or until pick comes out clean. Cool in pan 10 minutes. Turn onto plate. Serve warm or cold.
Combine the soup, soup mix and sherry and spread over the meat in a prepared casserole dish. Bake, covered, for 3 hours at 325°. Mushrooms may be added and are very good. This dish is very, very good and easy to make!
Dip tortillas in melted margarine and place 4 in bottom of casserole dish. Separate cheese, chilies and onions into 3 portions. Spread 1/3 of each over tortillas. Repeat process until ingredients are all used. Mix soup with milk; pour over casserole. Cover and refrigerate overnight. Next day, bake for 1 hour at 350°.
Wash and dry grapes. Place in medium bowl. Blend sour cream, cream cheese, sugar and vanilla. Pour over grapes; stir. Scatter brown sugar on top. Marinate overnight.
Combine flour, soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture and mix well. Stir in chocolate chips and nuts. Spread in 15 x 10 x 1-inch baking pan. Bake at 325° for 20 minutes. Cool and cut into 2-inch squares.
Separate eggs. Beat egg yolks and add granulated sugar, melted butter, flour and juice of lemon and also use lemon rind (grated). Add milk and add beaten egg whites. Bake 30 to 40 minutes in oven at 450°. After 10 minutes in oven, reduce heat for rest of the time.
In large mixing bowl, beat eggs. Add sugar, peanut butter, baking soda and vanilla. Mix well. Stir in remaining ingredients and mix thoroughly. Drop dough from an ice cream scoop onto ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake at 350° for 14 to 16 minutes. Freezes well.