HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place frozen broccoli and water in a 2-quart casserole. Cook, covered on High for 10 to 11 minutes or until tender. Drain. Stir to break up. Stir in onions and soup. Top with cracker crumbs. Cook on High 5 to 7 minutes or until heated through. Sprinkle with cheese. Cook on High 45 seconds to 1 1/2 minutes or until cheese is melted.
Put all ingredients into blender. Cover and process on whip until well blended. Chill. Makes 2 cups.
Peel and slice eggplant; cook until tender. Drain and mash. Add onion, milk and unbeaten eggs. Melt oleo, then add the crumbs and cheese; mix well. Add half of the cheese mixture to the eggplant. Pour in casserole dish. Put remaining cheese mixture on top. Bake at 350° until light brown and bubbly. Yields 8 servings.
Mix shortening with boiling water, then mix in the milk, salt and baking powder. Mix in the flour to make crust dough. Roll out to size pie needed.
Roll out rolls and cover cookie sheet with rolls. Bake at temperature on package for 10 minutes. Cool.
If using raw bulgur, soak 3 hours in boiling water. Drain. Add salt, lemon juice, chopped scallion, olive oil, garlic and chill in refrigerator at least 2 hours. Add tomato, parsley and mint; place in lettuce-lined bowl. Trim with crumbled Feta cheese.
Combine refried beans, liquid smoke, chili powder and garlic juice. Place in the bottom of a large bowl. Mix avocados in a food processor until smooth. Add chili powder, mayonnaise and lemon juice. Place this mixture on top of the bean mixture. Place a layer of sour cream on the top of avocado mixture. Add grated Cheddar cheese, green onions, olives and jalapenos peppers on top. Chopped tomatoes can be added on top also. Pour taco sauce over top. Serve with Fritos or Doritos.
Steam squash until tender (8 minutes). Drain well. Mix with next 9 ingredients. Put in casserole dish. Mix stuffing mix and 1/4 cup margarine. Put on top and bake at 350° for 30 minutes.
In a buttered 9 x 10-inch pan, lay 4 slices of bread and 4 slices of cheese on top and then cover with asparagus and bacon. Lay the last 4 slices of bread on top. Mix eggs, milk and seasonings; beat. Pour over all. Bake at 350° for 55 minutes, until lightly browned. Serves 4.
Mix shortening and sugar. Add lemon juice and bananas and mix. Add remaining ingredients and mix thoroughly. Bake in greased loaf pan at 350° for 1 hour.
Cook spinach according to package directions. Drain well. Squeeze out all remaining liquid. Combine spinach and remaining ingredients. Mix and shape into balls. Bake at 325° for 12 to 15 minutes.
Place all ingredients in saucepan and heat until sugar is dissolved. This sauce is good on just about anything (chicken, prepared meatballs, spareribs, etc.), whether cooked in oven or on the grill.
Combine cheese, sour cream and butter. Beat until fluffy. Stir in remaining ingredients. Spread on bread, bagels or English muffins. Place on rack in oven. Toast at medium setting. Store in refrigerator. Makes 2 1/4 cups.
Combine sausage, cheese and dry biscuit mix and mix well. Roll into balls the size of a marble. Bake in shallow pan at 350° for 10 minutes. Drain off fat after 5 minutes. These can be frozen after baking and reheated.
Cook green beans until done. Drain off water. Put in Cheez Whiz; stir up and serve.
Chill juices almost to freezing. Combine with other ingredients in punch bowl. Yields 20 servings.
Preheat oven to 350° and grease a 10-inch Bundt pan. Allow butter to soften. Using an electric mixer, cream butter until fluffy and light yellow. Slowly add sugar and then eggs one at a time beating continuously. Sift together flour, baking powder, soda and salt. Stir in small amounts of flour mixture alternately with sour cream. Add vanilla. Pour batter into Bundt pan and bake 45 to 60 minutes until cake tester comes out clean. Makes 8 to 10 servings.
Brown hamburger slightly and saute onion until clear. Drain. Spread in 10-inch pie plate. Cover with cheese. In separate bowl, mix together milk, eggs, Bisquick or Jiffy, salt and pepper. Pour over hamburger mixture. Bake at 400° for 30 minutes or until knife comes out clean when testing. Let set 5 minutes before cutting.
Melt butter in baking dish. Pour macaroni in and stir until oleo coats it. Add salt, pepper, cheese and cold milk. Bake, uncovered, at 325° for 1 1/2 hours. Do not stir.
Mix ingredients; pour into greased pan. Bake at 400° for 20 minutes or until brown.
Preheat oven to 350°. In medium bowl, thoroughly combine ground beef, bread crumbs, water, egg, salt and pepper. Shape into 4 oval patties, then place in 1 1/2-quart oblong baking pan.
The night before, line large baking dish with bread. Pour sausage over bread. Sprinkle cheese on top. Mix eggs, milk and mustard together in a separate bowl and beat well. Pour over sausage and cheese. Cover and refrigerate overnight.
Mix the biscuit mix, oil, cheese and milk until soft dough forms. Beat vigorously a few seconds. Drop by spoonfuls onto greased cookie sheet. Bake at 400° for 10 minutes or until golden brown. Mix margarine and garlic powder. Brush over warm biscuits before removing from cookie sheet. Makes about 12 biscuits.
Boil this for 5 minutes. Add 1/3 cup Mazola oil.
Combine 1 tablespoon oil and soy sauce. Heat wok or skillet. Add oil. Add egg. Cook until set. Turn over. Remove and dice. Add other tablespoon oil. Stir-fry green onion and peas for 1 minute. Add ham, shrimp and rice. Mix until heated through. Makes 4 servings. Sprinkle with additional soy sauce when served, if desired.
Combine all ingredients, mix well. Spoon into 9 x 13-inch baking dish. Bake at 350° for 55 to 60 minutes.
Bake washed, pricked potatoes as you normally would. In a saucepan, add remaining ingredients, except cheese and heat to blend. When potatoes are done, open the face of each, spoon in the chicken/salsa mix, sprinkle with cheese and place under broiler to have cheese melt (be careful, this happens quickly).
Blend cream cheese and sugar in large bowl. Stir in remaining ingredients. Do not overstir. Pour mixture into baked pie shell and chill.
Cream together butter and sugar. Beat in eggs; add flour, baking soda, baking powder, salt and cinnamon, beating well after each addition. Stir in apples and nuts. Mixture will be very thick. Press mixture into a greased 9 x 13-inch dish. Bake at 350° for 1 hour. Frost when cool with the following frosting.
Cook rice according to package directions. Drain well. Cool to room temperature. Spoon into a large bowl. Add chicken, grapes, water chestnuts and mayonnaise. Toss gently with fork. Cover and chill. Just before serving, line dish with lettuce and add cashews.
Brown and drain ground beef. Boil lasagna noodles until tender. Noodles should be broken in half. Combine Sauer's spaghetti sauce mix, water and tomato paste. Over medium heat, heat to boiling, stirring frequently. Add ground beef to sauce.
Mix and sift dry ingredients into mixing bowl. Combine egg, milk and shortening; add to dry ingredients. Stir lightly; pour into greased 8 x 8-inch pan. Bake at 425° for 25 minutes.
Melt oleo. Pour over coconut. Add vanilla and Eagle Brand; mix well. Add pecans and mix well. Add powdered sugar and mix well, 1/2 box at a time. Pat out on cookie sheet about 1 inch thick. Set in refrigerator overnight. Cut into squares, stick a toothpick into each square and dip into Chocolate Dip.
Boil chicken in 3 quarts water with 1 tablespoon salt and pepper until tender. Remove all except bony pieces. Sift flour, baking powder and 1/2 teaspoon salt into mixing bowl. Add 1 cup milk. Drop from spoon into boiling chicken broth. Boil uncovered for 10 minutes. Add 1 cup milk; bring to a boil. Serve with chicken. Makes 6 servings.
Lightly brown pork chops in skillet. Place browned pork chops in a single layer in dish. Combine the remaining ingredients and pour over the pork chops. Bake for 1 hour at 350°. Serve with French bread.
Mix together after noodles and meat have been cooked and drained. Put in casserole bowl. Top with cheese. Bake at 350° until it bubbles.
Mix margarine, brown sugar, coconut and chopped nuts. Spread over crackers. Cook at 350° for 10 to 12 minutes.
Cut off all the fat from meat; pound with meat cleaver and set aside. Use 3 bowls and fill with: (1) flour, pepper and salt (2) beaten eggs and (3) bread crumbs.
Mix milk and flour together and cook. Let cool. Add the remaining ingredients; whip until it becomes a smooth fluffy consistency.
Sift dry ingredients. Add bananas, oil, pineapple and juice, vanilla and eggs to dry ingredients. Stir to blend mixture (do not beat). Pour into greased angel food cake pan and bake at 350° for 1 hour and 15 minutes. Set aside to cool on a rack without removing from pan. Serve plain with whipped cream, ice cream or topping of your choice.
Sift together first 5 ingredients. Cut in shortening. Dissolve yeast in water; add to first ingredients. Add buttermilk and work together until all the flour is moistened. Put in a bowl and cover. Place in refrigerator until ready to use. Either roll out and cut or place on floured surface and pat out to 1/2 inch thick. Let rise. Keep up to 2 weeks in refrigerator. Bake at 375° for 15 to 20 minutes or until golden brown.
Combine cheeses until well blended. Add pimiento, green pepper, salt and pepper. Mix well. Gently blend in bacon bits and 1 cup of French fried onions. Shape into ball, roll in remaining onions to coat. Chill until ready to use. Serve with assorted crackers.
Cook hamburger; drain. Put into casserole dish. Cover with onion and mushroom soup. Spread with shredded cheese over top. Place Tater Tots close together on top of cheese layer. Cook at 350° for approximately 45 minutes.
Mix all together and bake for 10 minutes at 425°, then lower the temperature to 350° and bake for 35 minutes.
Cook broccoli 10 minutes; drain. Mix soup, Cheese Whiz, and herb packet from stuffing mix. Brown stuffing in oleo. Mix broccoli with cheese, soup and herb packet and put in 7 x 13-inch dish. Put stuffing on top. Bake at 350° for 30 minutes. Serves 8.
The day before, drain yogurt to make yogurt cheese. Preheat oven to 325°. Lightly grease an 8-inch pie pan or 7-inch spring-form pan. Place yogurt cheese in a medium-size bowl. Add sugar, cornstarch, lemon juice and vanilla, mixing gently with a fork until well blended. Stir in the eggs. Pour into the prepared pan and smooth the top with a spatula. Bake until center is set, 20 to 25 minutes for a pie pan or 40 to 45 minutes for a spring-form pan. Cool slightly on a wire rack. Refrigerate until chilled. Yield: 8 servings.
Make cake and cool. Mix milk and cream of coconut together. Punch holes all over top of cake. Pour mixture on cake. Put 1/2 coconut on top. Top with Cool Whip. Put rest of coconut on top. Refrigerate overnight.
Combine the last 5 ingredients and boil 1 minute. Pour hot over vegetables. When cool, add one peeled and sliced cucumber.
Preheat oven to 375°. Pound chicken breasts flat; place smooth side down on board and put piece of cheese on each and then a piece of the Prosciutto. Roll up. Dip in butter, then in bread crumbs. Place in buttered casserole and bake for approximately 30 minutes, until golden brown.
Beat first 3 ingredients. Fold in blueberries. Pour in graham cracker crust. Add extra Cool Whip on top if desired. Sprinkle extra blueberries on top for garnish and chill.
In a saucepan, stir together the baking soda, cornstarch and water. Cook over medium heat, stirring constantly, until mixture is consistency of moist, mashed potatoes. It will look thin at first, but will get thicker as it cooks. Turn out on a plate. Cover with damp cloth until cool enough to handle. Roll out to 1/2-inch thickness. Cut shapes with cookie cutters. Put small hole at the top of ornaments. Allow to dry on flat surface overnight. Paint and decorate. Protect with glaze.
Chop all ingredients as fine as possible and mix thoroughly. Grease pan and use wax paper in pan. Bake 45 minutes at 325°.
Dissolve lemon gelatin with 3/4 cup boiling water. Cool slightly and beat until light and fluffy. Fold in whipped topping and cottage cheese. Pour into a 9 x 13-inch pan; chill until firm. Dissolve lime gelatin in 1 1/2 cups boiling water and pineapple juice. Add pineapple, olives and chopped pecans. Spoon carefully on top of first layer. Refrigerate and chill overnight.
Combine yeast and warm water. Set aside. Combine all remaining ingredients together. Add the softened yeast. Add 2 1/4 to 2 1/2 cups sifted flour. Cover and let rise until doubled in size. Stir dough down. Turn into well-greased 2-quart casserole. Let rise until light. Bake at 325° for 40 to 50 minutes. Brush with butter and sprinkle with kosher salt.
Mix all ingredients together. Fill lightly-greased muffin pans 2/3 full. Bake at 350° for 12 minutes. Makes 12 muffins.
Blend shortening and sugar. Add well beaten eggs. Sift together flour, salt, baking powder and soda. Add to creamed mixture. Add sour milk. Fold in apples, nuts and flavoring. Bake in loaf pans at 375° for 45 minutes.
Beat butter, sugar, salt, egg and vanilla until light and fluffy. Add the flour, soda and cream of tartar. Roll in small balls and dip in sugar. Flatten with a glass dipped in sugar. Bake at 350° for 10 to 12 minutes. Makes 5 dozen cookies.
Boil and pour drained kosher pickles. Chill in refrigerator a few days.
Preheat oven to 350°. In the bottom of a 9 x 12-inch baking dish, spread cream cheese evenly. Top with chili and put Tabasco on top to desired taste. Top evenly with cheese. Bake until warm and cheese is thoroughly melted. Serve with crackers or tortilla chips.
Mix sugar, flour and egg. Stir into rhubarb and apples. Spoon into pie shell. Top with lattice crust, crumb crust or my mother's corn flake topping (below). Bake 45 minutes at 350°.
Night before, combine whipping cream, cocoa and confectioners sugar in beating bowl. Do not whip, but let stand in refrigerator overnight.
In large bowl, combine 3 cups water, vinegar, onions, lemon, sugar, salt, peppercorns, cloves and bay leaves. Add pot roast, turning to coat with marinade. Refrigerate for minimum of 4 hours. Remove meat, dry well with paper towels. Discard lemon, reserve marinade. Coat meat with 2 tablespoons of flour. In Dutch oven, over medium heat, brown meat well in margarine. Add marinade, cover and let simmer 2 to 3 hours. Remove meat to warm platter, press liquid through coarse sieve and skim off fat. Measure 4 cups liquid, adding water if necessary. Return liquid to Dutch oven. Mix remaining 2 tablespoons flour and 1/3 cup water. Stir into strained liquid; bring to a boil, stirring constantly. Reduce heat, add gingersnaps and simmer 3 minutes. Serve meat thinly sliced with gravy. Makes 10 servings.
Mix corn meal to a paste with one cup cold water. Add 1/2 teaspoon of the salt to 2 1/2 cups boiling water and stir in corn meal paste. Slowly cook 1/2 hour.
Place crackers in jelly pan lined with foil or on cookie sheet. Combine butter and sugar in saucepan. Bring to a boil. Boil exactly 2 minutes. Remove from heat and add pecans and vanilla. Pour mixture over crackers. Bake at 350° for 17 minutes. Cool slightly and cut into small pieces.
Mix ingredients and press onto round pizza pan. Crust will be thin. Bake at 325° until light brown.
Cream shortening. Gradually add 3/4 cup sugar. Beat well. Add eggs, one at a time. Beat well. Sift flour with baking powder and salt. Add milk. Blend batter together and pour into square glass pan. Top with peaches. Sprinkle with sugar and cinnamon. Bake at 350° for 35 minutes. (Can use any fruit.)
Lightly grease (13 x 9-inch) dish/pan or use a nonstick spray. Mix together 1 cup pecans and 1 cup coconut and sprinkle in bottom of dish. Follow directions on box for preparing cake mix, pour over pecans and coconut. Mix together cream cheese, butter, powdered sugar and vanilla flavor by hand (do not use mixer). Spoon over top of cake batter. Bake at 350° for 50 minutes.
Mix together and set aside the fresh cranberries, diced banana and 1/2 cup of sugar. Cream 1/2 cup butter and 1 cup of sugar together. Add 2 eggs and beat. Fold in 1/2 cup pecans (chopped).
In salad bowl, make a layer of each ingredient. Seal with Saran Wrap. Let stand at least 12 hours before serving. Toss before serving.
Mix tomatoes, onions and peppers together and then add sugar, vinegar, salt, cinnamon and allspice. Cook until thick and turns dark. Then put in sterile jars and seal.
Drain beans and pour into a large 3 quart casserole dish. Saute the bacon, drain. Add onions, sugar, catsup, mustard and vinegar to the drained bacon. Pour over beans and bake in a 350 oven for 1 hour. Yield 12 - 15 servings.
Add enough flour to be able to roll out and cut in cookie shapes. Bake in a 350° oven for 10 to 12 minutes.
Drain fruit cocktail. Add enough water to make 1 cup. Boil and pour over jello. Add water, orange juice, lemon juice and salt. Place in refrigerator. When syrupy, add fruit and Cool Whip. Makes 1 1/2 quarts.
Brown ground beef and onion. Add the rest of ingredients, saving 1/2 cup of water to mix with flour. Cook until done. In large pan, place a layer of the cooked ground beef mixture; then a layer of cheese, then tortillas . Repeat until pan is full, ending with cheese on top. Bake 45 minutes in 350° oven. Serves 8 to 10.
Crush 1/3 corn chips. Mix first 3 ingredients together. Fix in beef patties and broil over grill. Take cream cheese and cut into 12 strips 1/8-inch thick. Lay 2 cheese strips across each burger patty and sprinkle with paprika and roll.
Slice potatoes in rounds and boil until almost done. Drain and put potatoes in a 9 x 13-inch pan. Salt and pepper to taste. Melt butter in a large skillet; add onion and saute until tender. Add the milk and cheese. Stir until cheese melts. Pour over potatoes and bake about 20 minutes.
Preheat oven to 350°. Grease 13 x 9-inch baking pan. In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove pan from heat and with a spoon, stir the sugar into the chocolate. Allow the mixture to cool slightly. Add eggs, one at a time, beating until well blended after the addition of each egg. Add the flour, vanilla and salt to the mixture and stir in well. Add the chopped nuts to the mixture and stir well. Pour chocolate nut mixture into greased baking pan. Bake in oven for 30 to 35 minutes.
Bake sweet potatoes. Mash while hot. Add sugar, butter and spices. Mix well. Beat in eggs and milk. Whip with mixer. Turn into 3-quart greased casserole.
Dissolve gelatin and salt in boiling water. Add spices and cranberry sauce. Chill until thickened. Fold in oranges and apples. Pour into 6-cup mold or bowl. Chill until firm, about 3 hours. Serve as salad or relish. Makes about 5 cups or 10 side salads or 14 relish servings.
Mix sugar and syrup in a 4-cup Pyrex measuring cup. Cook 4 minutes. Stir in peanuts. Cook 5 minutes. Add butter and vanilla. Cook 1 minute. Add soda. Quickly stir and pour into buttered pan. When cool, break into small pieces and store in airtight container.
Cream together butter and sugar until creamy. Add egg yolks; beat well. Sift flour, baking powder and salt together. Add dry ingredients alternately with milk. Beat well. Add vanilla and chopped nuts. Beat egg whites until stiff and add to the mixture.
Preheat oven to 450°. Saute green pepper and onion together. Mix all ingredients, except bacon. Place in a 2-quart casserole. Add bacon on top. Bake 20 minutes.
Melt 1/2 cup oleo in a 9 x 13-inch pan. Sprinkle pecans over oleo. Mix cake mix according to directions on the box. Pour over the nuts. Mix powdered sugar, cream cheese and 1/2 cup oleo. Dip by spoonfuls onto cake. Bake at 350° for 40 to 50 minutes.
Mix flour, margarine and sugar together with nuts. Press into a 9 x 13-inch Pyrex pan. Bake at 375° for 15 minutes; cool. Combine cream cheese, 10x sugar and 1/2 of Cool Whip. Spread over bottom layer in pan. Mix pudding with milk and stir until thickened. Spread over layer. Use remaining Cool Whip to cover pudding and sprinkle with nuts. Refrigerate. Serves 15.
Wash raisins in warm water. Drain well. Into a large bowl, sift together flour, baking soda, baking powder, salt and pepper. Cut in butter as for pie dough. Mix in raisins. Add egg to buttermilk; mix well and stir into flour mixture. Turn dough out onto lightly floured board. Knead lightly (about a minute). Do not overwork. Shape into a round cake and place in greased 10-inch pan (iron if possible). Cut cross on top and prick surface with a fork. Bake at 375° for 30 minutes, then at 350° for 30 minutes longer. When done, brush with butter.
Sift together the dry ingredients in a large bowl. Add shortening, lemon and orange rinds, orange juice and eggs. Mix until blended. Fold in nuts and berries. Pour into greased 9 x 5-inch loaf pan. Press into corners, leaving a slight hollow in the center. Set aside for 20 minutes. Preheat the oven to 350°. Bake 60 to 70 minutes.
Combine gingerbread mix and applesauce. Beat 2 minutes at medium speed with electric mixer or 2 minutes with spoon. Stir in raisins and fruits and peels. Spread in greased 15 1/2 x 10 1/2 x 1-inch pan. Bake at 375° for 15 minutes. Prepare frosting according to package directions, substituting the lemon juice for half the liquid. Spread on cooled cookies. Cut in 1 x 1 1/2-inch bars. Decorate with candlesticks made from gumdrops. Makes about 8 dozen.
Drain juice from can of crab meat. Mix all ingredients together. Serve with Fritos or tortilla chips. Keep refrigerated.
Shred cabbage; add chopped pepper and onion. Salt and pepper to taste. Mix vinegar, oil and sugar. Bring to a boil. Layer cabbage, onion and pepper and pour vinegar over it. Refrigerate 24 hours before serving. Stir well at this time.
Combine all ingredients in blender. Blend well; serve at once. Makes 3 cups or 2 servings.
Drain shrimp and soften cream cheese. Mix together in blender. Serve on lettuce leaves with cocktail sauce poured over top. (Homemade sauce is ketchup, horseradish and Worcestershire sauce.) Spread is good served with Triscuit crackers.
Melt morsels in top of double boiler, do not boil. Remove from heat and stir in pecans and noodles. Mix well. Drop by spoonfuls onto wax paper. Chill 10 minutes. Store in airtight container and will keep for days.
Combine cornmeal, whole wheat flour, all-purpose flour and salt. Add rice, milk and water. Stir to mix; cover bowl and set aside for at least an hour. Spray griddle with nonstick spray. Heat and pour on about 1/4 cup of batter. Cook until one side is brown and batter has holes in it; turn and cook other side. If necessary, turn again to dry out first side. Eat warm or cool. Yields 12 flat breads.
Bring a large kettle of water to boil.	Add sausage and Old Bay seasoning and boil for 15 to 20 minutes. Add potatoes and boil with sausage for 15 to 20 minutes more. Add corn. Boil with sausage and potatoes for another 15 minutes. Add shrimp and cook 3 to 5 minutes. Remove from heat and drain immediately. Serve on a large platter.
Grease and flour 9-inch baking pan. Heat oven to 325°. Melt butter in saucepan over low heat. Remove from heat and add 1 cup chopped white chocolate. Do not stir. Set aside and let it stand.
Combine all ingredients, except fish. Pour into a covered dish. Add fish. Marinate 1 to 2 hours, turning twice. Place on grill and bake 4 to 6-inches from coals, 10 to 12 minutes, turning once. Brush frequently with marinade.
Prepare cake mix as directed on box for 9 x 13 pan. Bake as directed. Poke holes with a round handle wooden spoon about 1-inch apart. After the holes are made, combine sugar and pudding in bowl. Gradually add milk. Beat with mixer for 1 minute. Do not overbeat.
Combine butter, cheese, ham and seasonings. Add flour and shape into small balls. Place on greased cookie sheet and bake at 350° for 15 to 18 minutes. Yield: 50 puffs. (Freezes well.)
Put everything in casserole dish and stir (leave dish uncovered). Bake at 350°; it takes about as long as chicken does (approximately 40 minutes). For 2 people, half all ingredients.
Melt butter. Combine all of the ingredients in saucepan. Cook and stir over medium heat until mixture comes to a full bubbling boil. Cool 5 minutes, stirring twice. Pour into sterilized jars and seal. Keep in refrigerator. Makes 1 1/2 pints. Good on toast and English muffins.