HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli, drain and arrange in greased 11 1/2 x 7 1/2 x 2 1/2-inch baking dish. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter and sprinkle over the top. Bake at 350° for 25 to 30 minutes or until thoroughly heated. Serves 6.
Brown pork chops in a skillet, seasoning to taste. Put in one layer in	a shallow 8 x 8-inch baking dish. Combine remaining ingredients, then cover the pork chops with mixture. Cover baking dish with foil. Bake at 350° for 1 hour and 20 minutes to 1 hour and 30 minutes. After 2/3 of the cooking time, add a little more water if the rice needs more moisture.
Stir the sugars and milk constantly until forms a soft ball. Stir in the dates and cook to hard ball. Add the nuts, butter and vanilla. Beat until it holds shape. Pour out on a damp cloth and work into a roll. Chill and slice.
Sprinkle serving size pieces of beaver with seasoned salt. Mix Dale's, liquid smoke and water in large cast-iron skillet and bring to simmer. Add beaver pieces to skillet and cook until tender. Remove. Clean skillet. Add bacon drippings and reheat. Batter cooked pieces of beaver in flour and return to skillet. Fry to a golden brown.
Heat oven to 375°. Grease baking dish, 8 x 8-inches. Cook and stir ground beef until brown. Drain. Mix sour cream, mayonnaise, cheese and onion. Mix baking mix and water to soft dough. Pat in pan; press 1/2 inch up sides. Layer beef, tomatoes and green pepper in pan. Spoon sour cream over top. Sprinkle with paprika, if desired. Bake until edges of dough are brown, 20 to 30 minutes.
Sift together flour, soda, cinnamon and salt. Add sugar, eggs, Wesson oil and grated carrots. Mix well. Bake in 350° oven (layers).
Drain fruit. Place fruit and almonds in layers in a shallow baking dish. Set aside.
*One 28 ounce can tomatoes can be substituted; reduce water to 3 cups.
Dissolve jello in hot water; add strawberries and pineapple. Chill until set.
Mix together cream cheese and sugar. Add in Cool Whip and blend well. Pour into graham cracker crust. Refrigerate for several hours.
Preheat oven to 350°. Mix cake mix, sugar, flour and baking powder together. Add butter, milk and egg yolks. Beat with mixer real good. Add flavors and beat well. Cook until done. Use 3 (9-inch) cake pans. Frost when cake is cooled.
Melt cheese and add chilies. Can put in crock-pot. Pour over nacho chips or Doritos.
In a large bowl combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Add noodles, celery, green pepper, tomato, onion and cucumber. Toss to coat well. Cover and chill. Makes 5 cups.
Toss together bread crumbs and pineapple chunks and place in a greased 2-quart dish. Combine remaining ingredients and pour over pineapple. Bake at 350° for 30 minutes.
Layer in a 9 x 9-inch pan, starting with cream cheese, then spread chili on next. Pour as much or as little picante sauce over. Top with plenty of cheese; a mixture of Monterey Jack and Cheddar is good. Bake at 350° until bubbly, about 20 to 30 minutes.
Mix sugar, margarine, peanut butter and Rice Krispies together with your hands (shape into balls). Melt chocolate chips in a double boiler and add paraffin as needed. Dip balls in chocolate and let set until cool.
Wipe chicken breasts with damp cloth. In a large skillet, bring broth to boiling. Add chicken breasts; reduce heat and simmer, covered, 20 minutes or until tender. Remove chicken; reserve broth.
Cream together the white and brown sugar and the shortening. Add the beaten eggs, vanilla and molasses. Beat well. Sift together the flour, soda and salt and stir in. Stir in coconut flakes. Shape into small balls and place on greased cookie sheet about 3 inches apart. Bake at 375° for 12 to 15 minutes.
Mix ingredients together and spread on greased cookie sheet. Bake at 350° for 30 minutes.
Drain pineapple and cherries. Peel kiwi fruit; cut in chunks same size as cherries or pineapple. Place on picks the kiwi, cherry and pineapple.
Sprinkle shortribs with paprika, salt and pepper. Coat with flour. Cook bacon in Dutch oven about 5 minutes. Remove bacon using slotted spoon and reserve. Working in batches, brown shortribs on all sides; set aside. Add onions and garlic to Dutch oven; over medium heat, cook until tender, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil until liquid is reduced by half (about 6 minutes). Add tomatoes and broth. Return shortribs, any juices and bacon to Dutch oven; bring to boil. Reduce heat; cover and simmer until tender, about 2 1/2 to 3 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Re-warm over medium heat, stirring occasionally, about 20 minutes.) Add peas to shortribs; simmer, uncovered, until peas are crisp-tender, about 2 to 3 minutes. Sprinkle with 2 tablespoons rosemary.
Combine water with rice and onion soup in oblong casserole. Lay chicken on top. Add cream of chicken soup over chicken. Bake 1 to 1 1/2 hours at 350°, uncovered.
Mix shortening, sugar, molasses and water. Beat eggs and reserve 1 teaspoon to coat top of herbs for glazing. Add flour, soda and spices which have been sifted together. Fold in raisins and nuts. Divide dough into long rolls on greased cookie sheet. Coat top with remainder of egg. Bake at 350° for 15 minutes. Cut on the bias.
Marinate sauerkraut and mayonnaise for 30 minutes. Arrange pieces of turkey, swiss cheese and corned beef on 6 buttered slices of rye bread. Spread 1/3 cup marinate kraut on each slice of bread.
Mix all ingredients together in a bowl. Form into 4 ounce patties. Lay on a broiler pan and broil for 3 to 4 minutes per side, or grill until done. Makes 4 (4 ounce) patties.
Make 1	quart of coconut milk by adding water to 1 grated coconut. Strain through sieve. Wash red beans. Add to milk with 2 pegs of garlic. Boil until tender. Add thyme, hot pepper and green	onion;	salt to taste. Simmer for 2 minutes. Add washed rice (liquid should be about 1 inch above rice). Bring to a	boil, cover and cook on low heat until liquid disappears and rice is cooked. Serve with Chicken Fricassee and boiled or fried plantain.
Preheat oven to 400°. Spray roasting pan 3 times to coat with vegetable oil. Put the mustard, paprika, cumin, chili powder and cayenne pepper in a large bowl. Whisk to blend.
Cut up lettuce, cauliflower and onions into small pieces. Crumble bacon on top. Mix Miracle Whip and sugar in bowl. Dribble on top of cauliflower mixture; let set overnight. Toss when ready to serve.
Combine dry ingredients and mix well. Add milk. Stir over medium heat until bubbly. Reduce heat to low for 2 to 3 minutes, stirring constantly. Serve over biscuits.
Drain peas. Add bacon, onion and cheese. Mix milk, mayonnaise, sugar, vinegar. Add to peas. Stir gently. Garnish with pimento. Serves 8 to 10. Good potluck dish. Can make ahead of time.
Combine pudding, sugar, milk and margarine into a saucepan. Cook over medium-high heat, stirring constantly until mixture comes to a full boil. Lower heat and boil slowly for 3 minutes, stirring constantly. Remove from heat and quickly stir in Planters peanuts. Beat until candy thickens (about 15 minutes). Quickly drop from teaspoon onto waxed paper forming clusters. Makes about 24. Refrigerate.
Mix eggs with sugar and shortening. Mix flour, potato chips and vanilla. I roll in little balls and press down with a fork. Bake at 325° for 10 to 12 minutes.
Take 1 cup of friendship and add 2 cups of thoughtfulness. Cream smoothly with a pinch of gentleness and a dash of powdered kindness.
Cut, flour and pound round steak. Then brown each piece of meat in a little oil. When well browned, cover with a mixture of canned tomatoes, celery, onion, carrots, bay leaf, garlic powder and salt and pepper to taste. Cover pan and cook on low heat for 1 1/2 hours.
Dissolve Jell-O in boiling water. Drain pineapple, measuring 1/2 cup syrup. Add to Jell-O. Chill until very thick. Fold in pineapple, cheese, cherries and almonds. Pour into individual molds or 9 x 5 x 3-inch pan. Chill until firm.
Cook rice and water until rice is tender. Simmer until water is gone. Put into a 2-quart casserole the other ingredients. Add cooked rice. Bake at 350° for 1 hour. Let set in oven 10 more minutes.
Blend crumbs and butter. Press firmly on bottom and around sides of 9-inch pie pan. Chill in refrigerator for 1 or 2 hours.
Mix in the order listed. When mixed thoroughly, chill dough about 45 minutes or 1 hour. Shape like fingers and bake at 350° about 20 minutes. Roll in powdered sugar after cooling some, but while still warm. Store in an airtight container and keep in a cool place. Nice for the holidays.
Combine and mix thoroughly. Pack into a 9 x 5-inch loaf pan. Bake at 325° for 1 1/2 hours.
With a parent's help, melt the margarine over medium heat in a large saucepan. Add the marshmallows and stir the mixture until the marshmallows are completely melted. Remove the pan from the heat and stir in the cereal. Stir the mixture until the cereal is well coated. Cool the mixture for 10 minutes. While it's cooling, twist apart some sandwich cookies. Butter your hands and shape the cereal mixture into 1 1/2-inch balls. Frost the inside of the cookie halves that have no filling on them. Press candy corns into the frosting in the shape of a fan. Add a little frosting below the candy corns. Then press a cereal ball into the center of each cookie. Spread frosting on remaining cookie halves and stick them to the bottoms of the cereal balls. Put a dab of frosting on a candy corn and stick it onto the cereal ball to make the turkey's head. Repeat for each turkey. Use the turkeys to decorate your family's Thanksgiving table. (And when you're through with dinner, gobble them up.)
Mix cheeses, onion and flour. Spread in greased pie plate (10 x 1 1/2-inch). Beat eggs slightly; beat in milk, salt, mustard and Worcestershire sauce. Pour over cheese mixture. Cook, uncovered, in a 350° oven until set, 35 to 40 minutes. Let stand 10 minutes. Arrange tomato slices around edge of pie, overlapping slices slightly.
Cook ingredients together and put in unbaked 2 crust pie shell. Bake at 400° until golden brown.
Combine first 7 ingredients in bowl. Add soup and shortening. Beat at low to medium speed for 2 minutes. Add eggs and water. Beat 2 minutes more. Add optional ingredients. Bake at 350° in greased and floured pan (13 x 9 x 2-inch pan bake 35 to 40 minutes; tube pan bake 1 hour).
Beat eggs; add milk and butter and mix into dry ingredients. Pour into muffin pans. Bake for 20 minutes at 425°.
Mix all together. Just before serving, add 3 quarts of ginger ale. Add ice.
Put in layers the bean dip, green chilies, guacamole, sour cream mixed with taco seasoning, cheese, olives and tomatoes.
Heat margarine and syrup in saucepan and set aside. In mixing bowl, mix sugar and eggs together. Pour warm syrup mixture over eggs and sugar mixture. Add vanilla and mix well. brush 1 egg white on unbaked pie crusts. Spread pecans in bottom of pie crusts. Pour above mixture in crusts over pecans. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in middle comes out clean. Makes 2 pies.
Measure flour into a large bowl. Add lard. Mix until crumbly with mixer. Add water and salt; mix well with a fork. Roll out on floured board. Makes 5 crusts.
Cream first 3 ingredients. Add eggs; beat well. Gradually add dry ingredients and milk. Pour into greased and floured tube or Bundt pan. Bake at 300° for 1 hour and 45 minutes or until a toothpick comes out clean when testing.
Spread bread cubes in bottom of a greased 9 x 13-inch baking dish. Sprinkle cheese over bread cubes. Blend slightly beaten eggs, milk, salt, mustard, onion powder and pepper. Pour this mixture over the bread and cheese. Bake at 325° until egg mixture is set, about 40 to 45 minutes. In the meantime, fry 10 slices bacon until crisp. Sprinkle on casserole during the last 10 minutes of baking. Serves 10.
Combine all glaze ingredients in a medium saucepan. Stir until smooth. Cook over medium heat, stirring until mixture boils. Boil for 1 minute. Cool and spoon over pies. Yields 2 fruit pies.
Line muffin tin with foil cupcake liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs; mix well. Pour over wafers, filling 3/4 full. Bake at 325° for 25 minutes. Remove from pan when cooled. Chill for 2 hours. Top with fruit or pie filling.
Mix all ingredients together. Pour into unbaked crust. Bake 10 minutes at 400°, then turn oven to 350° and bake until set, about 20 to 25 minutes.
Beat eggs with a mixer until thick and light. Combine sugar and oil. Pour into eggs with mixer on medium speed. Stir together flour and cinnamon, then add to egg mixture with vanilla. Beat to mix. Stir in walnuts. Spread apples in a buttered 13 x 9 x 2-inch pan. Pour batter over apples, spreading to cover. Bake in a 350° oven for 1 hour. Remove from oven and cool. Spread with Cream Cheese Icing.
Measure and mix the flour, sugar and soda. Cut in margarine until well mixed and grainy looking. In a separate bowl, mix 1 1/2 cups buttermilk and beaten egg. Add raisins.
Bring water and salt to boil; add carrots, celery and potatoes. Cook until tender. Cook onion in margarine; add flour, milk and chicken broth. When smooth, add cheese. Stir until cheese melts. Add vegetables plus the water they were cooked in. Makes 2 1/2 quarts, about 5 servings.
Cook macaroni following package directions. Drain. In skillet, mix Italian dressing, mustard, celery seed, salt and pepper. Heat just to boiling. Add drained macaroni, tuna, celery and green pepper. Toss and heat through. Stir in mayonnaise. Top with green pepper rings. Serve hot. Serves four.
Dissolve marshmallows in milk on stove in top of double boiler until they are thoroughly melted, then set aside to cool. Whip the cream. Roll graham crackers fine and put 1/2 of them in bottom of pan (9 x 13-inch). When the pineapple is well drained, add to marshmallow mixture. Fold in whipped cream. Spoon mixture on crumbs and sprinkle rest of crumbs on top. Place in refrigerator about 8 hours so as to serve cold.
Boil together until forms soft ball in cold water. Remove from heat. Add 1 teaspoon vanilla. DO NOT BEAT. STIR.
Dissolve orange Jell-O and sugar in the hot water. Add other ingredients and stir well. Place in the refrigerator for at least 2 hours to congeal. Serves 8.
Place croutons in bottom of casserole dish. Spread mixture on top. Cover with cracker crumbs and melted butter. Bake 30 to 40 minutes at 350°.
In a mixing bowl, combine mayonnaise, vinegar, sugar and milk. Place cabbage and pineapple in a large salad bowl; add dressing and toss. Sprinkle with paprika, if desired.
Defrost hash browns. Add 1/2 cup butter, salt and pepper and mix together. Add sour cream, grated cheese, soup and onions; blend. Pour into 3 quart casserole dish.
Heat oven to 375°. Grease a 13 x 9-inch baking pan. In medium saucepan, combine the first 4 ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly and set aside. Beat sugar, margarine and vanilla until fluffy. Add remaining ingredients; blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread raisin mixture to within 1/2-inch of edge. Sprinkle with remaining oat mixture; pat lightly. Bake 25 to 30 minutes or until golden brown. Cool completely. Cut into 2-inch bars.
Marinate chicken in dressing overnight in refrigerator. One hour before serving, preheat oven to 375°. Melt butter in flat pan. Roll chicken in seed. Place in pan. Bake for 30 minutes. Turn chicken; bake 30 minutes more. Serves 4.
Mix thoroughly with tears of joy, sorrow and sympathy for others. Fold in 5 cups of prayers and 4 cups of faith to lighten other ingredients and to raise the texture to great heights of Christian living. After pouring all this into your daily life, bake well with the warmth of human kindness. I serve with a smile.
Combine first 4 ingredients in saucepan, bring to hard boil and stir constantly. Boil one minute. Cool. Add vanilla and beat until creamy.
Mix eggs, milk, soup, cheese and mushrooms in a bowl. In cooking dish, layer sausage then hash browns. Pour liquids over the top Refrigerate 1 hour before cooking. Bake 45 minutes at 325°.
Layer ingredients in order given in a 13 x 9 x 2-inch glass pan. Bake at 350° for 30 minutes. When completely cooled, cut in squares.
Mix together soups and Veg-All; add chicken breasts. Use Pillsbury Ready-Crust. Bake bottom crust about 7 to 8 minutes. Pour in mixture and add top crust. Prick crust to vent. Bake at 350° about 1 hour.
Mix together cake mix, eggs, butter and pecans. Press into a 13 x 9-inch pan. Cook on 325° until done, then let cool. Mix cream cheese and confectioners sugar together and spread on top of cake layer. Then spread raspberries on top of that. Spread raspberry frosting on top of that. Refrigerate.
Mix all ingredients; cover and let stand in refrigerator until fully chilled. Serve over lettuce.
Brown beef and onion; add other ingredients and simmer. Good made in a crock-pot.
Dissolve raspberry and lemon gelatins in boiling water. Stir in frozen raspberries, breaking up large pieces. Break up cranberry sauce with fork; stir into gelatin mixture. Chill until partially set. Carefully pour in lemon-lime beverage, stirring gently. Turn into 6-cup mold. Chill 5 to 6 hours or overnight. Unmold on crisp greens. Yield: 8 to 10 servings.
In a crock-pot set on low heat, mix stew meat, soups and water. Cook all day until tender.
Stir corn syrup and sugar in heavy pan over medium heat until sugar dissolves. Remove from heat; add butter and chocolate. Cool slightly. Beat in eggs, salt and vanilla. Stir in pecans. Bake at 350° for about 55 minutes or until when knife inserted comes out clean.
Combine carrots and water in a medium saucepan; cover and cook over medium heat 15 minutes or until crisp-tender. Drain, reserving liquid; add enough water to liquid to make 3 tablespoons. Set carrots aside. Combine carrots, liquid, orange juice and the next 4 ingredients in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until thickened. Add carrots; cook 1 minute, stirring well. Transfer to serving dish. Yields 4 servings (about 68 calories per 1/2 cup serving).
Saute onions and meat until thoroughly cooked. Add tomatoes and seasonings and cook for a short time. Add green beans and carrots. Simmer 20 minutes. Serves 4.
Brown linguica and add to Cheddar cheese and Bisquick. Mix well and then add water. Batter will be on the sticky side. Make into balls and flatten on a cookie sheet. Bake at 375° for 15 to 20 minutes.
Thaw vegetables and saute with onion in 3 tablespoons oleo or butter. Mix soup and sour cream well, then fold in 1 cup of croutons. Pour into a buttered 1 1/2-quart casserole. Heat remaining croutons in 1 tablespoon of oleo until covered and sprinkle over casserole. Bake at 350° for 1/2 hour. Serves 4 to 6.
Saute beef in oil in large pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Then, add beef stock, oregano, pepper, Tabasco, spaghetti sauce and pasta. Simmer until celery and carrots are tender - about 45 minutes. Makes about 4 1/2 quarts of soup.
Cook first five ingredients together. Mix together flour, salt and pepper. Make a hole in flour and break 1 egg. Mix together so that mixture looks like pie crust before adding water. These are called rivels. When potatoes are cooked, add milk and let come to a full boil. Add rivels and let cook for a few minutes (approximately 5 to 10 minutes).
Slice cake horizontally into 3 layers. Place on serving plate. Chop candy into fine pieces, reserving 2 tablespoons. Fold remaining candy into whipped topping. Stir in coffee powder. Spread between layers and over and side of cake. Sprinkle with reserved candy.
Cream the first three ingredients. Add eggs and mix well. Add milk, vanilla and pecans. Mix well. Pour into pie shells. Bake at 350° for 45 minutes or until middle of pie does not shake.
Pour milk into small mixer bowl. Add pudding mix. Beat at lowest speed of electric mixer until well blended (1 to 2 minutes). Pour half of pudding into individual dessert dishes. Top with 1 cup of the cherries and 1 cup of whipped topping. Spoon remaining pudding over this. Add remainder of cherries and whipped topping. Serves 4.
Cream Crisco and sugars. Add beaten eggs. Put soda into hot water and add. Add vanilla, salt and flour. Beat until mixed. I use electric mixer. Add chips. Bake at 350° to 375° for 10 minutes.
In a 2-quart dish, bring brown sugar, white corn syrup, butter and salt to a boil for 2 minutes. Stir in soda. In brown grocery bag, pour mixture over popcorn. Cook 1 1/2 minutes in bag on High. Shake. Cook 1 1/2 minutes on High again. Allow to sit 1 minute. Enjoy.
Combine cheese sauce and salsa; pour over chips. Top with green onions, tomato, pepper and sour cream.
Place utensil with ingredients in a pan of hot water and heat until curd separates. Don't boil. When mixture gets too hot, it becomes tough. Work in salt and cream. Drain.
Pour ingredients in baking casserole. Bake at 350° for 1 hour.
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 tsp. seasoned salt.	Stir in potatoes, 1/2 c. cheese and 1/2 can onions.	Spoon mixture into 9 X 13 inch baking dish. Arrange chops over potatoes. Bake covered at 350° for 1 hour. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.
Combine all ingredients, except ham. Spread cream cheese mixture evenly on one side of each ham slice; roll up and secure with a wooden pick. Cover and chill.
Put chicken in butter, then in crumbs in baking dish. Sprinkle with cheese and garlic salt. Cook for 1 hour at 350°.
Dissolve Kool-Aid in a quart of water. Add sugar, orange juice and cranapple juice; mix. Add water to make 2 gallons. Be sure to taste for right amount of sugar to suit your own taste! Freeze until slushy.
Peel and cube eggplant. Cook in salted water until soft. Drain well; add bread cubes, butter, eggs, salt, pepper and all but 1/2 cup of cheese. Sprinkle half the fine bread crumbs over bottom of buttered baking dish. Add eggplant mixture. Cover with remaining bread crumbs and cheese. Cover with lid or foil and bake 30 minutes at 375°. Remove cover and brown for 5 minutes.
Place chicken in shallow pan. Mix together all the ingredients and pour over chicken. Bake at 350° for one hour. Baste during baking. (I cover with foil at about 40 minutes to keep chicken moist.) Recipe can easily be cut in half.
Cook sugar and milk until it forms a very firm ball, but not hard, when dropped in cold water. Add pecans and dates. Stir well and remove from fire. Beat until dates become pulpy. Pour mixture over a wet cloth. Roll and let stand until cool; slice.
Sift flour and soda together. Cream oleo and sugar. Add eggs and mix well. Add buttermilk and blend. Add dry ingredients. If too thick, mix with hand. Bake at 250° for 2 1/2 hours in tube pan.
Brown ground beef in 6-quart saucepan. Season to taste. Add tomatoes, onions and macaroni. Cook for 30 to 40 minutes, stirring occasionally.
Put 1/2 Hershey bar on graham cracker. Put halved marshmallows (as many that will cover) on top of chocolate. Cover with another graham cracker. Put in a medium oven and heat until slightly melted. Serve immediately.
Microwave butter and cocoa in a 2 1/2-quart glass casserole on High for 2 minutes. Stir in sugar. Add eggs and beat well. Blend in flour, salt, vanilla and nuts. Pour batter into a 12 x 8-inch baking dish. Microwave on High for 10 to 11 minutes. Rotate dish 1/2 turn after 5 minutes. Leave cake in pan. Spread miniature marshmallows over warm cake. Top with Fudge Icing. Yields 8 to 10 servings.
Brown beef with onions and bell peppers; drain well. Stir in tomato sauce, sugar and spices. Simmer for 15 minutes; stir occasionally. Serve over hot spaghetti noodles.