HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw and break apart broccoli. Combine all ingredients. Mix as box directs, omitting the butter. Pour into microwave dish. Cook as box directs.
Slice muffins in half (for canapes, cut each half into quarters). Mix well all remaining ingredients. Spread on English muffins. You must freeze for at least 30 minutes! (They can be frozen for weeks.)
Sprinkle both sides of roast with monosodium glutamate. Place in a shallow baking dish. Thoroughly combine vinegar, catsup, cooking oil, soy sauce, Worcestershire sauce, mustard, salt, pepper and garlic powder. Pour mixture over roast and marinate for 2 to 3 hours, turning once or twice. Place roast on grill or broiler pan for about 45 minutes to an hour, turning and basting every 10 to 15 minutes. Serves 6 to 8.
Heat margarine and water to a rolling boil. Add flour. Stir over low heat for 1 minute until mixture forms a ball. Remove from heat. Add eggs. Beat with mixer until smooth. Spoon mixture onto ungreased cookie sheets. Bake at 375° for 15 to 20 minutes until browned. Stir together Cool Whip and instant pudding mix. Slice top off warm puff. Spoon in filling and replace top. Cool. Keep refrigerated. Makes 18 puffs.
Heat oil in skillet. Add celery, onions and garlic. Saute until tender. Add zucchini, tomatoes, green peppers and carrots. Saute 10 minutes.
Cook pasta according to package directions. Drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat for 5 minutes or until done. Stir in drained pasta and heat through. Serves 4.
Combine flour and sugar; add milk and vanilla. Mix until smooth. After melting butter in baking dish, pour flour mixture into dish. Drain off half of syrup from peaches, then pour into mixture evenly. Bake at 350° until golden brown, approximately 1 hour.
Preheat oven to 350°. Sift flour, baking powder and salt together. Beat eggs well; add brown sugar and mix well. Add flour, orange slices and nuts. Blend all together. Grease 8 x 10-inch cookie sheet. Measure wax paper to fit and grease. Spread cookie mixture on top. Bake 20 minutes. Invert pan and remove wax paper immediately. Cool slightly; cut into squares and dust with confectioners sugar.
Brown sausage; crumble real small; drain. Add Velveeta cheese and melt together. Spread on bread. Bake 8 to 10 minutes at 400°.
Mix all together. Bake at 350° for 30 to 35 minutes in a 9 x 13-inch greased pan. While cake is still hot, punch holes over entire cake with fork. Top cake with glaze.
Brown rice slowly in skillet. Add 2 3/4 cups hot water. Stir in contents of flavoring packet. Cover and simmer 15 minutes. Add olives, green pepper, celery and onions. Cook until liquid is gone. Chop artichokes, saving liquid. Combine mayo and artichoke liquid. Add curry, salt, pepper and garlic. Combine with rice. Add chicken. Refrigerate.
Put first 4 ingredients in a 2-quart casserole and cover. Microwave at 100% for 5 to 6 minutes. Stir once. Drain. Stir in the kidney beans (drained), bay leaf, tomatoes (cut up), tomato soup, chili powder and pepper. Cover and microwave on 50% for 20 minutes. Top with shredded Cheddar cheese. Makes 4 to 5 servings.
Bring sugar and water to a boil; let boil for 5 minutes. Cool. Put bananas in blender and cover with some of the juices. Process until bananas are smooth. To the cooled sugar water, add the bananas and all juices. Mix well. Pour into 6 equal containers and freeze. Before serving, remove from freezer. Partially thaw. Add 1 quart of ginger ale to each frozen portion and stir until slushy. Six portions serve fifty people.
Cream sugar and shortening. Add egg and molasses, mixing well. Stir flour and soda in and spices. When thoroughly mixed, chill in refrigerator. Roll dough into small balls (they will spread out during baking). Bake at 325° for 6 minutes.
Cream sugar, oleo and egg yolk. Fold in pecans and pineapple. Add egg whites. Put mixture between three vanilla wafers. Set overnight. Ice with whipping cream and sprinkle with coconut.
Mix together with a fork until crumbly and sprinkle over apples. Pour 1/3 cup melted margarine over all. Bake in a greased 6 x 10-inch baking dish for 30 to 40 minutes at 350°.
Saute crawfish in butter for 5 minutes. Remove crawfish. Saute vegetables about 10 minutes except peas and carrots. Mix all ingredients and cook on medium heat for about 20 minutes. Put in pie shell with top and bottom crust and bake about 30 minutes at 350°.
Cream first 3 ingredients. Mix in second three. Crush 1 large bag Oreo cookies in blender or food processor, a few at a time. When cookies are crushed they look like potting soil. Set aside.
Combine cream cheese, peanut butter, confectioners sugar, milk and Cool Whip in bowl and mix well. Spoon into pie shell. Freeze for 1 to 2 hours, or until firm. Keep in freezer until served. Can be served with thick chocolate syrup. Serves 10.
Bake cake mix as directed on box. Cool. Spear cake with a fork. Heat milk, sugar and 1 package coconut until warm. Pour over cake. Cool. Top with Cool Whip and 1 package coconut.
Prepare mincemeat as for pie, but omit sugar. Add brown sugar, shortening and water; let sit until cool. Add 2 beaten eggs, flour, soda, salt and nuts. Bake in 2 bread tins at 350° about an hour. Turn out of pans and let cool.
Beat butter, sugar and vanilla until light and fluffy. Add flour and nuts; blend well. Chill dough about 1 hour.
Cook first 3 ingredients with 4 cups of milk and bring to a boil, stirring constantly. Add the next 3 ingredients. Finish filling container of ice cream mixer with milk.
In a large pot place the first 4 ingredients. Bring to a rolling boil. Cook 1 to 2 minutes on very low heat. Remove from heat and stir in Certo. Bring pot back to heat and cook for 5 minutes. Pour jelly into canning jars and seal. Red or green food coloring may be added to mixture for coloring. Yields about 4 (1/2-pint) jars.
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk. Stir over low heat until smooth. Stir in chicken and mushrooms. Add fettucini. Toss lightly.
Brown meat slowly; spoon off grease. Add garlic, basil, 1 1/2 teaspoons of salt, tomatoes and tomato paste. Simmer, uncovered, for 30 minutes, stirring occasionally.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Line foil-lined 14-inch pizza pan with slices, overlapping edges slightly. Bake at 375° for 12 minutes or until golden brown. Cool. Invert onto serving plate; carefully remove foil. Invert to right side. Combine cream cheese, sugar and vanilla, mixing until well blended. Spread over crust. Arrange fruit over cream cheese layer. Glaze with combined jelly or preserves with water; chill. Cut into wedges. Makes 10 to 12 servings.
Create pizza crust by spreading crescent roll squares onto pan and pressing edges together. Bake crust for 8 minutes at 400°. Cool pizza crust.
Boil rhubarb and sugar. Add pineapple. Boil 15 minutes. Remove from stove. Add 2 packages of jello. Stir until dissolved. Return to stove and boil 5 minutes. Pour into sterilized jars and seal. Also freezes well.
Rinse and drain baked beans from the can. Combine all ingredients (except beans) and mix well. Put beans in a crock-pot and pour mixture over them; gently mix into beans.
Put in bowl in order given. Mix when last item is added. Beat well. Bake in a 375° oven. Makes cupcakes or loaf.
Heat oven to 400°. Toss peeled (or not) potato wedges in a mixture of remaining ingredients.	Bake on foil covered cookie sheet until tender. Broil 2 minutes until browned.
In a large saucepan, melt margarine and saute sausage and ham until lightly browned.	Stir in flour.	Add scallions, green pepper and garlic and saute until vegetables are soft. Stir in tomatoes, bay leaf, thyme, pepper, broth, chicken, rice and shrimp. The liquid in the pot should just cover the contents. Bring to a boil, lower heat until simmering. Cover the pot and cook until all liquid is absorbed and rice is tender. Season with salt;	remove bay leaf and serve. Makes 8 to 10 servings.
Melt butter in saucepan, then add flour, stirring until mixture becomes foamy, but not brown. Add milk. Continue stirring to insure smoothness. Cook until thickened. Season. This sauce is used in cream soups and scalloped dishes.
Mix (at room temperature) the cream cheese. Add drained pineapple, 1/2 cup chopped nuts and shredded Cheddar cheese. Mix thoroughly. Place on aluminum foil and form into a ball. Place in freezer until firm. Remove from freezer and roll ball in the 1 1/2 cups pecan halves until ball is covered with nuts. Serve with crackers.
Combine sugar and syrup in a large saucepan over medium heat until sugar is dissolved. Mixture will be thin and clear. Remove from heat and stir in peanut butter until smooth. Stir in corn flakes until coated. Butter a 9 x 13-inch pan. Pour in mixture. Smooth out the top and let set until cool.
Put chicken breasts in a boiler and salt and pepper. Add water to pan, about an inch over the chicken breasts. Boil until done. Take chicken out of broth and debone. Add deboned chicken to broth.
Mix all of the filling ingredients. Spread on tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap and slice.
Combine first 8 ingredients and put on hamburger buns. Bake at 300° for 15 minutes.
Wash and crush berries. Mix berries and sugar. Let stand 20 minutes; stir occasionally. Dissolve Sure-Jell in water and boil 1 minute. Add to fruit and sugar. Stir 2 minutes. Put in glasses and let stand until it gels. Seal and freeze.
Beat eggs well. Add cornstarch, salt, vanilla and sugar. Mix well and add milk. Cook until thickened, stirring constantly. Layer sliced bananas, vanilla wafers and pudding filling.
May use stir-fry style meat, since it works well. Brown steak in its own liquid, plus enough oil so as not to stick. Do not drain, but add onion, pepper, pimentos, Worcestershire sauce and soy sauce. Brown a few minutes. Mix flour with water; add to beef. This will thicken. Keep stirred from bottom of pan; keep adding water to keep enough liquid for gravy. Salt to taste.
Combine flour, sugar, nuts and cocoa in large bowl. Add milk and oil, stirring well. Spoon into an ungreased 1-quart casserole. Combine brown sugar and 1 tablespoon cocoa. Sprinkle over batter. Pour water over top. Bake at 350° for 30 to 35 minutes. Serves 3 to 4. Can be doubled easily.
Mix eggs, sugar, sour cream, vanilla and cinnamon together. Fill pie crust 3/4 full of rhubarb. Pour mixture over. Bake at 425° for 15 minutes. Continue baking at 350° for 35 to 40 minutes or until done.
Cream margarine and sugar; add eggs, lemon juice, vanilla and bananas. Mix well. Sift dry ingredients and add alternately 1/3 cup at a time with sour cream to creamed mixture until well blended. Add nuts. Bake in greased and floured loaf pan at 350° for 55 minutes to 1 hour or 2 loaves; 3 small loaves at 350° for 45 minutes.
Cut incisions in meat and fill with garlic mixed with salt and pepper. Rub leg of lamb with lemon juice, oregano and additional salt and pepper. Place in roasting pan with water and top with butter. Bake in hot oven (450°) until browned, then lower heat to 350°, cover and bake until done. When meat is half cooked, peeled and quartered potatoes may be placed in the roasting pan around the lamb. Uncover during last minutes of baking to brown meat and potatoes. Serves 6 to 8.
Combine all ingredients and bake in a casserole (covered) for 1 1/2 hours at 350°.
Peel and dice potatoes. Cook potatoes with salt. Mix together all ingredients. Additional mayonnaise and mustard can be used if desired. Serve hot or cold. Makes 2 quarts.
Wash and cut cucumbers into thick slices or quarters. Heat water and salt to boiling; add cucumbers. Cover pan tightly to prevent escape of steam and heat again to boiling. Reduce heat at once and simmer 10 to 15 minutes. Drain. (Makes about 4 cups cooked.) To serve, season with pepper and butter. Serves 6 to 8. Optional: Top with Hollandaise Sauce.
Combine all ingredients; shape into 8 patties. Grill or broil until done. Makes about 8 servings.
Bring sugar and syrup to a boil. Cook until sugar melts. Take off burner and add peanut butter. Add to 8 cups Rice Krispies and stir to coat.	Pour in a greased pan while warm and sprinkle small bag of butterscotch chips and semi-sweet chips and allow to melt into candy bar cookies. Spread when melted.	Cut into bar cookies.
Put all ingredients in a large ovenproof bowl or pan. Pour 1 can golden mushroom soup mixed with 1/2 can water over the vegetable mixture. Put tight fitting lid over bowl. Cover tightly with aluminum foil. Bake 3 to 3 1/2 hours at 325°. Stir well and serve.
Bring syrup and sugar to a boil. Take off stove and add peanut butter. Stir until smooth; add Rice Krispies. Mix well. Pat into a 9 x 13-inch buttered pan. Let cool. Cut into squares.
Mix marinade. Spread chicken in a single layer in shallow pan and cover with marinade. The longer it marinates, the better the flavor. Preheat oven to 350°. Bake for 45 minutes. This recipe can be grilled also.
Mix by hand and bake for 20 minutes at 375° in an 8 x 12-inch pan.
Cream sugar and shortening; add egg and rest of ingredients. Beat until well mixed. Put into long loaf pan. Sprinkle top with 1/2 cup sugar and 1 teaspoon of cinnamon. Bake for 30 minutes at 350°.
In a large saucepan, saute onion in margarine for 5 minutes. Add broccoli and cover. Cook until tender, about 20 minutes. Place in buttered baking dish. Top with remaining ingredients mixed together. Bake at 350° for 30 to 40 minutes.
In shallow dish, place crumbs. Coat chicken with crumbs, then in egg mixture (remaining ingredients); then in crumbs again.
Chop 1/2 c. raw cranberries. Add sugar and let stand overnight. Dissolve jello in boiling water, add orange rind, orange juice, crushed pineapple and chopped celery. When partially set fold in cranberries and pour in ring mold and let set.
Mix the sugar and flour and add vinegar and water; cook until thick. Add salt and butter, then diced beets and reheat before serving.
Start cabbage, bell pepper, onion and tomatoes to cook in 1 1/2 cups water. Add margarine and Tabasco sauce. Very good dish.
Layer ingredients in the order given in a dish that can be used in a microwave. Microwave on High until it bubbles.
Mix well. Put into buttered dish and top with oleo. Bake at 350° for 30 minutes and 325° for 20 minutes.
Stew chicken in salted water until tender, cool and pull apart. Remove any bones. Cook broccoli according to package directions. Place broccoli in a greased 2-quart baking dish. Cover with chicken. Mix soups together with mayonnaise and pour over chicken and broccoli. Cover with shredded Cheddar cheese and top with bread crumbs. Bake in a 350° oven for 30 to 45 minutes, until cheese is bubbly and browning.
Puncture orange slices with cloves (or tie in simmer bag). Mix all ingredients in a large pot; bring to a boil. Let simmer until ready to serve. (Remove spices if punch is to simmer for a long time.) This punch can be refrigerated after making and allowed to cool. Just pour into a mug and heat in the microwave for a quick treat.
Mix dry ingredients well. Add eggs. Add vegetable oil and buttermilk. Put into muffin pans and bake at 400° for 30 minutes. Makes 18 muffins. You can double recipe.
In crock-pot melt cream cheese; add sausage and remaining ingredients and cook on low. Serve with corn chips or tortilla chips.
In 2 1/2-quart casserole, place beef and vegetables. Sprinkle sugar, tapioca and basil over and pour V-8 juice over. Bake at 300° for 2 hours. Cut up potatoes and add. Bake another hour; stir occasionally.
Bring to a boil and boil for 3 minutes. Add 1 teaspoon of vanilla. Delicious over ice cream and other desserts.
Mix sugar and salad dressing; add water and vanilla. Add dry ingredients. Bake at 325° for 20 to 30 minutes in Bundt or tubular pan.
Precook cauliflower and carrots 5 minutes in boiling water. Drain. Layer cauliflower and carrots in a casserole dish. Top with soup. Season lightly with salt and pepper. Sprinkle top with croutons (cheese is optional). Bake at 350° for 1/2 hour.
Preheat oven to 350°. Brown meats and onion in large skillet. Season to taste. Drain. Add tomatoes with green chilies, chili powder, cumin and oregano. Cover and simmer 5 minutes. Place 3 to 4 tablespoons of meat mixture in center of each tortilla. Fold tortilla to make roll. Fold ends down. Place seam side down in a large ungreased baking pan. Sprinkle remaining meat mixture on top of rolled enchiladas. Combine cream of chicken soup and Velveeta cheese in medium saucepan. Heat until cheese melts. Stir constantly. Pour over enchiladas. Bake 10 to 15 minutes until bubbly. May be frozen.
Cut potatoes in half lengthwise; scoop out potatoes, reserving shells. Combine potatoes, milk, margarine, salt and pepper in bowl; whip until fluffy. Add onion, cheese and crab meat; mix well. Spoon into shell. Place on baking sheet; sprinkle with paprika. Bake at 450° for 15 minutes. Yield: 8 servings.
Saute 1/2 pound fresh mushrooms (sliced) and 1 large onion (chopped) in 3 tablespoons butter.	Cut 2 pound sirloin or beef tenderloin in 1/4 to 1/2-inch thick pieces; coat meat in flour and brown in 3 tablespoons butter. Add 1 teaspoon salt. Dilute to 2 cups, 1 can beef bouillon and add to meat mixture.	Simmer 1 1/4 hours, stirring once in a while. Add mushrooms and onion mixture and 1 cup sour cream. Add 2 tablespoons sherry.
Slice cake in half; add drained pineapple to bottom half and 3/4 of prepared pudding on top of pineapple. Next, lay top half of cake and then rest of pudding. Cover all over with Cool Whip and refrigerate.
Heat to boiling and pour over cabbage. Refrigerate 12 hours. Improves with age. Slaw will keep at least one week.
In skillet, melt oleo. Add celery and stir over medium-high heat until crisp and tender. Stir in soup, milk, onion powder, thyme and pepper and mix well. Stir in vegetables and chicken; heat through. Spoon into 12 x 18-inch baking dish. Make Bisquick biscuits and place on top.
Mix dry ingredients. Add Crisco; mix well with pastry knife. Beat egg in a 1-cup measuring cup filled with water. Stir. Mix well with dry ingredients. Makes 4 (9-inch) pie crusts.
Cook zucchini and onion in boiling salted water 5 minutes or until tender. Drain. Save 1/4 cup liquid. Alternate layers of vegetables with cheese in dish. Pour milk, vegetable liquid, salt and pepper over vegetables. Sprinkle bread crumbs and melted butter. Bake 30 minutes at 350° or until brown.
Spread apple pie mix on the bottom of 9 x 13-inch pan. Evenly distribute dry cake mix over filling. Pour melted butter over dry cake mix. Sprinkle pecan chips on top. Bake at 325° for 40 to 45 minutes. Serve with Cool Whip.
In pan heat chicken. Add salsa, beans and broth and heat until hot. Place in bowls. Add spoonful of sour cream and sprinkle with cheese.
Cook and cool pasta. Steam vegetables until crisp-tender. Put oil, lemon juice, dry salad dressing mix and horseradish in a jar and shake well. Toss with pasta and vegetables. Refrigerate. Best to chill overnight.
Mix together soft shortening, sugar and eggs. Sift together flour, cream of tartar, baking soda and salt. Mix all together and form into balls the size of walnuts. Roll in a mixture of sugar, cinnamon and cloves. Bake at 400° for about 10 minutes.
Put yeast in bowl. Add remaining ingredients as given. Grease muffin pan. Put 1 tablespoon of dough in each. Bake at 325° for 25 minutes. Put remaining dough in refrigerator. Do not cover tightly!
Beat eggs and sugar until very thick. Add water. Sift dry ingredients together and fold gently into egg-sugar mixture. Grease inexpensive saucers and dust with flour. Add dough to each saucer and bake for 10 minutes at 350°. Fold bottoms and hold firmly with knife until cool.
In covered frying pan, melt margarine. Add chopped onions and simmer until tender. Add drained sauerkraut and mushrooms. Cover and simmer for 20 minutes. Add cooked macaroni and mix well. Put in baking bowl, cover and bake 20 minutes at 375° to 400°.
Combine peas, onion, green pepper and garlic; toss lightly. Combine remaining ingredients. Mix well and pour over pea mixture. Cover and refrigerate at least 12 hours. Remove garlic before serving. Yield 6 to 8 servings.
In medium skillet brown meat; drain. Stir in Lipton onion soup, water, cooked rice, tomatoes and peas. Simmer covered 30 minutes, then top with cheese. Cheese will melt. Enjoy!
Drain pineapple and save juice. Dissolve jello into 2 cups boiling water (use 8 x 12-inch square dish). Allow jello to almost set, then add drained, crushed pineapple. Return to refrigerator until completely congealed.
Combine all ingredients except the meat. Cover meat with sauce. Bake at 375° for 20 to 30 minutes or until meat thermometer reaches 155°. Serves 2.
Mix jello as directed on box. When almost congealed, add other ingredients and continue to congeal until ready to serve.
Mix taco seasoning, mayonnaise and sour cream together. Layer refried beans, mixture and salsa sauce in a casserole dish; sprinkle top with Cheddar cheese and garnish with olives. Microwave (High) for seven minutes.
Soak in lime water for 11 or 12 hours. Wash in cold water. Soak cucumbers in salt water for 4 hours. Drain. Soak in clear water for 2 hours. Bring to boil in alum water. Wash in hot water. Boil for 30 minutes in vinegar and spices mixture. Let stand overnight. Can.
In 2-quart saucepan, melt margarine over medium heat. Add onion. Cook 2 to 3 minutes until tender. Remove from heat. Stir in cornstarch until blended. Gradually stir in milk until smooth. Stir in broth, salt, nutmeg and pepper. Stirring constantly, bring to boil over medium heat and boil 1 minute. In 11 x 7 x 2-inch baking dish, pour 1 cup of the sauce to cover bottom. Layer 2 1/4 cups noodles, spinach, turkey and 1 cup cheese. Top with remaining noodles. Pour sauce over noodles. Sprinkle with remaining cheese and paprika. Bake at 350° for 30 minutes or until heated through. Great for holiday leftover turkey!
Beat pudding with milk. Fold in Cool Whip. Line pan (9 x 13-inch) with graham crackers. Spread 1/2 pudding over crackers. Repeat. End with graham crackers on top.
Combine all ingredients except for 1 cup of cream and 1/3 cup butter. Bring to a boil; slowly add the other cup of cream so that the mixture continues to boil. Boil for 5 minutes. Add 1/3 cup real butter one teaspoon at a time. Cook until candy thermometer reads 240°. Take off heat and add 1 teaspoon vanilla. Pour into a 9-inch square pan and let stand 2 hours. Cut into 1/2-inch squares and wrap in Saran Wrap.
In Microwave: In oblong baking dish, heat oil 2 1/2 to 3 minutes on High. Combine chicken, garlic, soy sauce, sherry, cornstarch and ginger. Add to dish; heat 3 to 4 minutes on High, stirring twice. Add green pepper and cashews; cook, covered, 2 1/2 to 3 1/2 minutes on High, until chicken and green pepper are tender, stirring once. Let stand 3 minutes before serving. Serves 4.
Melt butter and chocolate in a saucepan, melting some of the butter first. Pour in the cream and vanilla. While beating with an electric mixer, add the sugar gradually, then the egg and nuts. Drop by spoonfuls onto waxed paper in bite size pieces. Allow to cool at least 12 hours.
Mix crumbs and melted oleo. Press into 13 x 9-inch pan. Cover with a layer of chocolate chips, butterscotch chips, nuts and coconut. Cover with sweetened milk. Bake at 325° for 30 minutes. Makes 36 servings.
Grease and flour a Bundt or tube pan. Place nuts in the bottom, all around the ring. Empty cake mix and pudding mix into a bowl. Add eggs, oil and milk. Beat well until batter is smooth and thick. Pour batter into the cake pan and bake for 1 hour until cake is a beautiful brown. Remove from oven and let cool. Remove the cake and turn it upside-down onto a cake plate or stand. Poke several holes into the top with a toothpick. Prepare Rum Glaze.
In medium bowl, stir together eggs, sugar, corn syrup, margarine and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in a 350° oven for 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes one 9-inch pie.