HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chopped broccoli in cup of water until tender; drain. Saute onions in margarine until tender. Add golden mushroom soup to broccoli and Cheez Whiz. Add cooked rice and onion; mix well. Place mixture in greased casserole dish. Bake in a 350° oven for 30 minutes. Makes 6 to 8 servings.
Brown beef and drain; add onion, celery, salt, pepper and tomato sauce and cook until vegetables are tender. Cook noodles according to package directions. Combine meat mixture, sour cream and both cheeses and mix well; gently stir in cooked noodles. Pour mixture into a 2-quart casserole dish and place tomato slices on top. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes.
Boil chicken until tender and debone. Cook noodles by package directions and set aside. Saute onion, green pepper, mushrooms and garlic in oil. Mix together chicken pieces, "Chicken Tonight" sauce and sauteed vegetables. Drain tomatoes and mix into chicken mixture. Put a small amount of mixture into bottom of a long casserole dish or lasagne pan. After draining lasagne noodles; layer noodles in a single layer in casserole dish. Place half of chicken mixture on noodles then half of Mozzarella cheese and Parmesan cheese. Repeat layers. Bake at 375° for 45 minutes.
Saute mushrooms in butter until lightly browned. Drain and set aside. Combine next 7 ingredients in container of electric blender; process until well blended.
Mix all dry ingredients into mayonnaise. Stir in the buttermilk. Mix well with a wire whip. Makes 1 quart.
In a sealable plastic bag, combine soy sauce, garlic, lemon juice and sugar. Add salmon; coat well and let marinate, sealed and chilled for at least 30 minutes. Remove salmon from bag (discard marinade) and press about 2 teaspoons pepper into each piece to coat.
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator. Can be frozen. Freeze in 1/4 cup amounts. Use in place of egg in recipes or scramble. One quarter cup is equal to 1 egg. One quarter cup equals 80 calories.
Melt chips to soft, but not runny, stage. You'll have to use your stove to do this. Most come with an owner's manual. Add pecans. Mix in chow mein noodles. Drop by forkful onto wax paper. Chill 10 minutes minimum.
Brown and drain sausage. Add onion, celery and pepper and cook until tender. Mix all ingredients in a casserole dish. Cover and bake in 350° oven for 40 minutes, stirring often. Uncover and cook 15 more minutes. Serves 4.
Combine chopped white chocolate and hot water in top of double boiler; bring water in bottom to a boil. Reduce heat to low; cook until white chocolate melts, stirring occasionally. Let cool. Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually, add 2 1/2 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add white chocolate mixture; beat well. Combine flour, baking powder and salt. Add to creamed mixture alternately with 3/4 cup milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in pecans, coconut and 1 teaspoon vanilla.
Combine cake mix, pudding, water, oil and eggs in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased 10-inch tube pan. Bake at 325° for 60 minutes. Cool 15 minutes. Remove from pan and cool on rack.
Thoroughly mix together. Will make 2 loaves or smaller ones that can be frozen and then baked as needed. Bake at 350° for 1 1/2 hours.
Combine all ingredients; stir together. Bake in a greased casserole or 8 x 8-inch cake pan at 350° for 45 minutes.
In a 1 1/2-quart casserole stir together the ham and the drained mushrooms. In a mixing bowl stir together the eggs, skim milk, grated Parmesan cheese, dried parsley flakes, onion powder and pepper. Pour the egg mixture evenly over the ham mixture in the casserole. Microcook, uncovered, on 100% power (High) for 4 to 6 minutes or until egg mixture is almost set, pushing cooked portions to center of the casserole several times during cooking. Sprinkle with the shredded Mozzarella cheese. Let stand for 5 minutes. Makes 6 servings, 222 calories per serving.
Place beans in large bowl and add onion (red onion is nice) and garlic which has been put through a press.
Marinate chicken in the salad dressing for several hours or overnight. Mix flour, salt and pepper. Drain chicken. Dredge in flour mixture. Dip in salad dressing and roll in crumbs. Fry in hot, deep fat for 8 to 10 minutes.
Mix everything together. Let stand 5 minutes, then bring to a boil and boil for a minute. Take off stove and stir occasionally for 20 minutes. Chill in refrigerator. Top with maraschino cherries.
Place cream cheese and soup in a glass bowl. Microwave at Medium for 5 to 6 minutes or until soup and cheese are smooth, stirring every 2 minutes. Add shrimp or crab and remaining ingredients. Microwave at Medium for 4 additional minutes, stirring after 2 minutes.
Mix together and freeze. When ready to use, take out of freezer about 2 or 3 hours before hand. This will make it slushy. Add 3 (28 ounce) bottles of ginger ale to mixture.
Boil and drain macaroni; set aside. Boil potatoes and mash. Grate cheese and add to potatoes. Saute onion in margarine.
Heat oil in a skillet over medium high heat. Saute garlic until lightly browned. Add chicken; saute for 3 minutes, then push chicken to sides of pan. Add broccoli; saute until crisp and tender. Add sun-dried tomatoes, crushed tomatoes, basil, red pepper, white wine and chicken broth; saute for 3 minutes. Add butter. Cover, lower heat and simmer for 5 minutes. Remove from heat; add cooked pasta and toss lightly. Sprinkle with Parmesan and serve immediately.
Melt chocolate and butter over low heat; set aside. In mixing bowl, beat eggs and sugar, stirring well. Blend in flour and salt. Add this to chocolate mixture and stir well. Add vanilla and pecans and stir lightly. Spray 8 x 8 pan with a little PAM. Pour in mixture and bake 25 minutes at 350 degrees. Dust very lightly with powdered sugar while hot. These brownies are soft and chewy. Do not overbake. Recipe doubles well. Put in a 9 x 13 pan and bake 5-7 minutes longer.
In Dutch oven, add roast and onion soup mix blended with water. Bring to a boil, then simmer, covered, for 2 hours. Add vegetables. Continue cooking an additional 20 minutes or until beef and vegetables are tender. Makes about 6 servings.
In a bowl, combine cake mix, eggs, oil and water. Beat on low speed until moistened. Beat on high for 2 minutes. Grease and flour a 13 x 9-inch pan and pour in half of the batter. Bake in a 350° oven for 15 minutes.
In a mixing bowl, combine sugars, oil and eggs. Beat until fluffy. Combine dry ingredients and stir in pumpkin. Add water, raisins and nuts. Pour in greased 9 x 5-inch loaf pan. Bake at 350° for 65 minutes, or until done.
Preheat oven to 375°. Drain 2 cans beans and leave juice in 1 can. In casserole dish, mix all ingredients except bacon. Put bacon on top. Put in oven on cookie sheet; cover sheet with foil. Bake until bacon is crisp and beans are bubbling, about 45 minutes. Enjoy.
Put berries in a baking dish. Put in the 1 1/2 cups sugar. Let stand at room temperature until juice rises. Make a dough of the milk and flour. Roll out on a floured board. Cut in strips and lay on top of the berries lengthwise and crosswise. Bake at 350° for 30 minutes.
Cook and drain meat first. Then add all other ingredients except oatmeal. Bring to a boil, then simmer for 1 hour. Add oatmeal and simmer for 5 more minutes. Serve hot with crackers or cornbread.
Mix ground chuck, crumbs, onion, salt, pepper, allspice and 2/3 cup milk together. Shape into meatballs, using teaspoon as measure for mixture. Melt butter in large heavy skillet over medium heat. Add meatballs, turning frequently, brown on all sides. Remove skillet from heat. Sprinkle flour evenly over meatballs, stirring to blend well. Dissolve bouillon cube in water, add to meatballs. Stir in remaining milk and Worcestershire sauce to make smooth mixture. Return to low heat, cook until gravy is thickened. Serve over cooked noodles or rice.
Clean okra. Cut crosswise into small 1/4 to 1/2-inch sections. Toss with corn meal, mixed with salt and pepper, until well coated. Fry in hot oil until lightly browned. Drain on paper towels. Serve warm.
Cut together the flour, sugar and margarine. Pat into a pizza pan. Bake at 325° for 15 minutes.
In small bowl, combine graham cracker crumbs, pecans and baking powder; set aside. In large bowl, with electric mixer at high speed, beat egg whites until soft peaks form; gradually add sugar, beating until stiff peaks form. Fold graham cracker mixture into egg whites. Spread in greased 9 inch pie plate. Bake at 350° for 30 minutes. Cool completely. Spread with whipped cream. Makes 8 servings.
Whip together the sour cream and Miracle Whip. Stir in the milk, vinegar and mustard. Add chopped celery and chopped onion. Stir in macaroni and cubed Cheddar cheese. Refrigerate several hours before serving.
Melt 1/4 cup butter in a large skillet over medium heat; add bell pepper, onion and mushrooms and saute 5 minutes or until tender. Whisk together flour and milk until smooth; stir into vegetable mixture and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted. Stir in tuna and next 4 ingredients; spoon into a lightly greased 13 x 9-inch baking dish. Bake, covered, at 350° for 25 minutes. Stir together breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole and bake 5 more minutes. Makes 6 to 8 servings.
Dissolve cornstarch in 1/2 cup water. Combine with other ingredients and clean windows.
Soak raisins in water for 10 minutes. Drain; save water and combine with yogurt, cream, cucumber, walnuts and scallion. Stir in raisins, salt and pepper. Chill soup covered for 3 hours. Serve in bowls garnished with minced parsley and snipped dill.
In mixing bowl, combine dry milk and water. Add remaining ingredients. Beat well. Pour into pie shell. Bake at 400° for 50 to 60 minutes or until knife comes out clean. Cool.
Melt oleo and stir in all sauce ingredients. Broil steaks, turning frequently and brushing with sauce each time you turn them. When almost done, sprinkle with salt and pepper. Serves 6.
Mix flour, salt and baking powder. Cut in shortening. Stir in egg, water and vinegar. Mix as little as possible. Handling will make it tough. Tip for making baked shell: brush crust with diluted egg before cooking and filling. It will not make crust soggy.
Beat softened cream cheese; add Eagle Brand milk and peanut butter. Beat well. Stir in lemon juice and Cool Whip. Put in pie crust; swirl chocolate syrup on top. Refrigerate for several hours.
Mix Hidden Valley Ranch mix and sour cream. Add cream cheese. Beat well. Add Cheddar cheese and blend. Cover and freeze for 30 minutes or longer if needed. Shape into cheese ball and roll in almonds or put in two containers without nuts and use as cracker spread.
Crush Oreo cookies; set aside 1 cup. Add melted margarine. Mix well and press into 9 x 13-inch pan. Chill in freezer 10 minutes.
In large mixing bowl, beat eggs until foamy. Add flour and both sugars. Beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325° for 1 hour.
Have all ingredients at room temperature. Butter generously a 9-inch spring-form pan. Mix butter and crumbs well; reserve 1/4 cup and press remainder firmly on bottom of pan. Add cream of tartar to egg whites and beat until foamy. Gradually beat until stiff; set aside. Beat cheese until soft. Mix 1 1/2 cups sugar, the flour and salt. Gradually beat into cheese. Add egg yolks, one at a time, beating thoroughly after each. Add sour cream and vanilla; mix well. Fold in egg whites and pour mixture into prepared pan. Sprinkle with reserved 1/4 cup crumbs. Bake in preheated slow oven (325°) for 1 1/4 hours or until firm. Turn off heat, open oven door and leave cake in oven for 10 minutes. Remove from oven and let stand on cake rack away from drafts until cool. Chill. (Cake will shrink some as it cools.) Top cake with light cheesy pie filling or blueberry or pineapple.
Spray pan with Pam. Line pan with ti leaves, followed by taro or luau leaves. Place 1-inch slabs of pork butt over leaves. Sprinkle with a little bit of Hawaiian salt. Add a can	of cream of mushroom soup. Repeat layers. At the end, cover with ti leaves.	Cover pan; bake in a 300° oven for 6 to 8 hours. In a big pan, use 3 cans of cream of mushroom soup.
Pour water over dates and raisins. Set aside. Let soak until water cools. Stir until thick.
Brown hamburger meat in skillet. Drain. Combine all ingredients in Dutch oven and cook for approximately 45 minutes, then you have soup.
In mixing bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to the egg mixture. Beat until smooth. Test mixture to see if it flows easily through funnel. Fry at 350° until golden brown, about 3 minutes. Sprinkle with powdered sugar. Eat warm.
Bring water to a boil. Add Jell-O and candies and stir until dissolved. Add 1 cup cold water. Let chill until it begins to congeal. Add apples, celery and nuts. Pour into mold and chill until firm. Serves 6 to 8 people.
Cook broccoli. Drain and place in casserole. Put chicken on top. Mix mayo, lemon juice, egg and cream of chicken soup. Spread on top of chicken. Sprinkle cheese on top. Melt butter and mix with stuffing mix. Spread on top. Cover with foil and bake at 350° for 45 minutes. Remove foil and allow top to brown.
Spray pan with nonstick spray. Place fairly thick layer of sliced or chopped onions on pan. Place fish fillets on onions. Sprinkle with lemon juice and spices. Bake in 375° oven for about 10 minutes, or until fish flakes easily.
Butter a casserole. Butter bread on both sides and cover bottom of dish. Break in eggs. Season (do not break the yolks). Cover with another layer of buttered bread. Season and strain tomatoes and pour over all. Bake 45 minutes in slow oven.
Mix potatoes with melted butter and sugar. Whip in the eggs. Add spices, milk and part of coconut. (Save a little coconut to sprinkle on top.) Mix well and pour into a greased baking dish. Sprinkle with coconut and bake for 35 minutes at 375°.
Cream butter and sugar. Add eggs and mix. Add combined 1 cup flour, cocoa, baking powder and salt. Mix well. Stir in remaining 1 cup flour and peanut butter chips. Cover and refrigerate at least 2 hours. Preheat oven to 350°. Drop by teaspoonfuls 2 inches apart on greased cookie sheet. Bake approximately 15 minutes or until firm. Remove immediately. Cool completely. Makes about 4 dozen cookies.
Cook chicken in water to cover in saucepan until tender. Drain, reserving 1/2 cup broth. Bone and chop chicken. Combine chicken, broth and next 3 ingredients; simmer for 30 minutes. Mix flour, baking powder, oil, sugar and salt in a bowl. Add water, mixing to form a ball. Divide into ten portions. Roll each portion into a circle on floured surface.
Mix salt, pepper, sugar and vinegar. Add sour cream. Stir until smooth. Fold in onions, parsley and cucumber slices. Arrange on flat dish.
Beat eggs well. Add parsley, oregano, pepper and salt. Blend well with ground beef. Form into patties of 4+ ounces each. Broil to taste or bake on rack in pan at 400° for 15 to 20 minutes. Serve on bakery semi-hard roll with chopped fresh onions and usual condiments on the side.
Mix real good and pour into baking pan. Spread a little ketchup on top. Bake 40 to 45 minutes at 375°.
Mix together the broccoli, water chestnuts, Cheddar cheese, celery, onion, bacon and raisins. Add dressing made of the mayonnaise, cider vinegar and sugar. Mix and chill for 2 hours in order for the flavor to develop before serving.
Mix flour, butter and pecans (may be doubled). Press in a 10 x 14-inch pan. Bake at 350° for 10 minutes. Blend cream cheese, sugar and Cool Whip; add to first layer. Blend Jell-O pudding and milk; add to second layer. Top with remaining Cool Whip and nuts.
Mix all but crackers well. Pour over crackers well. Stir every 15 minutes for 1 hour. No cooking. Store in container for freshness.
Mix corn syrup and sugar; add butter and bring to boil over medium heat. Add beaten eggs and vanilla, slowly. Stir in pecans. Remove from heat and add rum slowly. Pour into 9 inch baked pie shell. Bake at 350° for 45 minutes.
Cook meat and onion in large skillet until onion is tender. Stir in noodles, tomatoes, tomato paste, 1 cup cheese, olives and seasonings.
Mix ingredients and pack in greased loaf pan. Bake at 375° for 1 hour. Cool 10 minutes; turn onto platter.
Mix egg white and nuts thoroughly. Combine cinnamon and sugar. Add to nuts so egg white absorbs it all. Place mix in round cake dish. Cook on power 7 for 6 minutes or until crispy, turning dish at one minute intervals. Cool and break into pieces.
Beat eggs well. Stir in brown sugar, pecans, corn syrup, vinegar and vanilla. Mix well. Pour into pie crust. Bake at 450° for 10 minutes. Turn oven down to 350° and bake for 40 to 45 minutes. You will not taste the vinegar. It keeps your pie from boiling over in your stove.
Rinse, pat dry and slice mushrooms; place in salad bowl. Combine oil, lemon juice, Worcestershire sauce, garlic, salt and pepper; mix well. Pour over mushrooms; toss well to coat. Tear spinach into bite-size pieces. Add to salad bowl along with croutons, onion and cheese; toss lightly. Add egg and toss until egg is not visible. Serve immediately. Yields 6 portions.
Pour boiling water over dates and soda. Let stand while mixing batter. Cream sugar and shortening. Add eggs and beat again. Add flour and salt alternately with dates mixture. Add vanilla. Bake in greased and floured pan. As soon as baked, spread with icing mixture and broil until lightly brown.
Boil potatoes; drain. Saute onions in margarine. Mix with sour cream and cream of chicken soup. Pour over potatoes in casserole dish. Put layer of cheese. Sprinkle corn flakes over top. Drizzle margarine over corn flakes. Put in oven at 350° until cheese melts and lightly brown.
Preheat oven to 350°. Dip marshmallows in melted butter; roll in cinnamon/sugar. Wrap marshmallow in crescent roll. Place in lightly greased muffin tin. Bake 8 to 10 minutes until light golden brown. (Place something under muffin tin in case marshmallows ooze out.)
In a 3-quart microwave container, combine the onion, carrots, oil, garlic and bell and jalapeno peppers. Cover. Cook on High 6 to 8 minutes or until the vegetables are softened. Stir once or twice. Add all of the remaining ingredients except the zucchini. Mix well. Cover and cook on High 10 minutes and on Medium (50%) for 5 minutes. Stir in the zucchini. Cover and cook 2 to 3 minutes on High. If desired, top individual servings with the low-fat Cheddar cheese.
Over low heat melt 2 tablespoons margarine in a small saucepan. Blend in flour, dill weed, salt, dry mustard and pepper. Stir in milk. Over medium heat, bring mixture to a boil, stirring constantly. Add grated Cheddar cheese and stir until cheese is melted. Fold cooked celery, chopped peanuts, pimiento and onions into sauce. Spoon into greased 1-quart casserole. Combine bread crumbs and melted margarine. Sprinkle over mixture. Bake in 350° oven for 15 to 20 minutes or until hot. Serve immediately.
Combine all ingredients; mix well. Grease and flour Bundt cake pan. Bake 1 hour at 350° or until done. Cool in pan.
Fill a gallon jug with cucumber slices; add salt. Finish filling jug with water. Shake well. Let set 4 days, shaking each day. At the end of the fourth day, drain off water. Rinse 3 times with cucumbers in jug. Mix alum with enough water to cover cucumbers. Let stand 24 hours. Drain and rinse 3 times. Cover with pure apple vinegar (no water). Let stand 10 days. Drain off vinegar (add spices). Add 3 cups of sugar each day for 3 days (9 cups in all). Shake each day. Keep indefinitely. Do not seal or refrigerate.
Stir chicken in oil, then add broccoli. Add ginger, garlic, red pepper and scallions. Cook 5 minutes. Add pineapple and soy sauce. Mix 2 teaspoons cornstarch with 2 tablespoons pineapple juice. Cook until sauce thickens.
Mix cheese, margarine, flour and Rice Krispies. Salt and pepper. Roll in small balls. Press with fork on cookie sheet. Bake 10 to 12 minutes in oven at 350° to 400°.
Combine all ingredients together. Pour into casserole dish. Bake at 350° for about 40 minutes, making sure top is lightly browned. Stir halfway between cooking.
Brown beef and onion for 8 to 10 minutes; drain. Add tomato sauce, chilies and oregano. Cook over low heat for 10 minutes and remove from heat. In a greased 2 1/2-quart casserole, layer 1/2 the chips (4 ounces), Monterey Jack cheese, cut in 1/2-inch cubes and beef mixture. Repeat layers. Bake 20 to 25 minutes. Remove from oven. Top with sour cream and sprinkle on Cheddar cheese. Return to oven for 3 to 5 minutes to melt cheese.
Stir ingredients just until moist. Do not overstir. Bake at 350° for 1 hour in a 9 x 13-inch pan. Ice with chocolate icing.
Prepare cake mix and add all ingredients. Pour into 9 x 13-inch greased and floured pan. Cook at 350° for 25 to 35 minutes.
Preheat oven to 350 degrees. Cool yams, peel and slice lengthwise. Place yams in a casserole dish. Sprinkle the raisins over the yams. In a separate bowl, mix the brown sugar, sugar substitute and spices. Sprinkle over yams. Dot with margarine and add cold water. Cover and bake for 30 minutes. Remove the cover and bake another 15 minutes.
Layer first 4 ingredients in bowl. Mix mayonnaise and sugar together. Spread on top of salad. Sprinkle with Parmesan cheese and shredded cheese. Chill and refrigerate overnight. Sprinkle with bacon just before serving.
In a large bowl, mix dry ingredients and stir in apples, raisins, pecans, coconut and carrots; mix well. Beat eggs with oil and vanilla; stir into flour mixture until batter is just combined. Spoon into muffin tins, filling 2/3 full. Bake muffins in a preheated 350° oven for 35 minutes or until springy to the touch. Makes about 36 muffins.
Add oil to black cast-iron pot over medium heat. Add flour, slowly stirring until this "roux" is golden brown. Add chicken to flour mixture (roux) and stir for 2 minutes. Add chicken and water mixture to 1 gallon of water. Add seasonings. Cook over low heat until chicken is tender (approximately 2 hours). Cut up smoked sausage in 1/2-inch slices and add to chicken and flour mixture. After about 2 hours, add onions and parsley and cook for about 15 minutes longer. The longer it simmers, the better it tastes. Then serve over hot rice. There are hundreds of different gumbo recipes so feel free to experiment and find "your" own. And don't forget the Tabasco to spice up your life.
Combine brown sugar, flour and nutmeg. Roll pineapple spears in sugar mixture. Separate crescent rolls. Place a pineapple spear along wide end of triangle; roll to point, folding in sides. Place on cookie sheet; insert wooden skewer. Repeat with remaining rolls. Bake at 375° for 15 to 20 minutes until golden brown; cool. Drizzle with caramel topping; sprinkle with nuts or coconut or both. (This is fun for kids.)
Boil noodles and then drain. Rinse and place into a casserole dish. Combine all ingredients. Bake in microwave for 7 minutes on High.
In saucepan, combine brown sugar, sugar and water. Cook on medium heat to boiling. Stir until sugars are dissolved. Add maple flavoring. Makes about 1 cup.
Mix sugar, cocoa, milk and butter in a saucepan and bring to a boil. Boil for 1 minute. Take off heat and add peanut butter, vanilla, oats and pecans. Drop on wax paper by teaspoonsful. Let cool and serve.
Add 1 cup hot water to jello. Set until jiggly, then add cream cheese, half and half and mix together. Add pineapple and nuts. Put into fridge until firm.
Cook broccoli and drain. Mix all ingredients together except for the last two listed. Pour into glass casserole dish. Sprinkle Ritz crackers over the top and dot with margarine. Cook 30 minutes in oven at 350°.
Cook sugar, syrup and water to 242°. Have white of egg beaten stiff and pour syrup over it. Beat until creamy. Add nuts and place teaspoons at a time on oiled paper.