HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli according to package directions in salted water until tender. Drain. Arrange stalks in greased 12 x 7-1/2 x 2-inch baking dish. Layer chicken atop. Combine next 3 ingredients. Pour over chicken. Sprinkle with cheese. Combine crumbs and oleo. Sprinkle over all. Bake at 350° about 35 minutes. Serves 6-8.
Combine meat, onion and garlic in a large skillet. Cook over medium heat until brown, stirring to crumble. Drain well. Add next 7 ingredients and cook 5 minutes, stirring occasionally.
Mix thoroughly. Pour into 9-inch pie pan; press firmly to sides and bottom of pan.
Layer ingredients in order given. Do not mix (important). Bake at 350° for 45 minutes.
Heat oven to 375 degrees. In a large skillet, cook onions in margarine until tender, but not browned. Stir in salt and 1/4 tsp. pepper. Separate dough into 20 biscuits; place in ungreased 5 x 10 inch jelly roll pan. Press over bottom and 1/2 inch sides to form crust. Spoon onions over crust; sprinkle with bacon. In medium bowl, combine cream, sour cream and eggs until well blended; stir in cheese. Spoon evenly over onions and bacon. Sprinkle with additional pepper. Bake at 375 degrees for 24 - 30 minutes or until crust is deep golden brown. Store in refrigerator. 12 servings.
Peel onions and cut into even, thin slices. Heat butter in large skillet. Add onions and toss for a few minutes until coated with butter. Do not brown. Add vinegar, brown sugar and curry powder. Stir to blend well. Add parsley.
Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add lime juice and mix well.
Combine cookie crumbs, 1/4 cup sugar and butter in a medium bowl, blending well. Press into bottom and 2-inches up sides of a 9-inch spring-form pan. Set aside.
Cook pasta according to directions; drain. Mix in casserole with rest of ingredients. Top with croutons. Bake at 350° for 25 to 30 minutes, until bubbly.
Combine vinegar and sugar in small saucepan. Boil; set aside to cool. Drain kraut thoroughly. Add remaining ingredients and pour vinegar and sugar mixture over all. Cover and place in refrigerator until serving time. Salad may be stored in refrigerator for 1 week.
Put in 9 x 13-inch pan and bake 10 minutes at 350°.
Bring to boil (rolling). Drop fruit in and cook for 2 hours. Use this with any kind of fruit, peaches, apples, figs, etc.
Cream the cheese with oleo and sugar. Add vanilla and egg yolk. Cream well, adding flour a little at a time. Shape into balls. Bake at 350° for 10 to 12 minutes. Frost cookies when cooled.
Preheat oven to 350. grease an 8 inch square pan. In bowl with electric mixer on medium speed, cream together butter and sugar. Add molasses, corn syrup, egg, and salt and beat until smooth.
Place chicken in baking dish, leaving skin on. Mix remaining ingredients in a large measuring cup. Pour over chicken. Place in refrigerator at least 1 hour (overnight is best). When ready to bake, turn oven to 350°. Leave chicken out at room temperature for 1/2 hour. Pour 1 cup white wine over chicken and sauce. Bake for 1 hour.
Mix all together. Grease loaf pan. Bake at 350° for 45 minutes.
Mix and store in airtight container. To serve, place 3 teaspoons mixture in a cup and add hot water. Recipe may be doubled to use as gift.
Boil and debone chicken. Roll chicken in crescent rolls and place in a casserole dish. Mix both soups and broth together; mix well. Add Veg-All. Pour over crescent rolls and bake at 350° until done. Rolls will float to top and bake golden brown.
Season beef stew with salt and pepper; brown it in Crisco. Remove oil from pot, then put meat back in pot. Add water and onion. Cook until almost done, then add tomatoes and potatoes. Please season to your taste.
Mix all ingredients and beat for 10 minutes. Bake at 325° for 1 hour and 30 minutes.
Saute onion, green pepper and celery in butter in a large skillet until vegetables are tender; set aside. Cook broccoli according to package directions; drain. Cut spears in half; arrange in a greased, shallow 2-quart casserole. Combine sauteed vegetables and remaining ingredients; spoon over broccoli. Bake, uncovered, at 375° for 30 minutes or until heated.
Whip cream; fold in salad dressing and add remaining ingredients. Fold gently until mixed; chill. Yields 8 to 10 servings.
Preheat oven to 250°. Combine cereal, pecans and almonds in a roasting pan, sprayed with nonstick cooking spray. Melt butter in a medium saucepan. Add brown sugar, stirring until dissolved. Stir in corn syrup. Bring to a boil, over low heat, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal mixture; toss to coat. Bake for 1 hour, stirring every 15 minutes. Spread on 10 x 15-inch baking sheets. Cool. Break into large pieces. Store in airtight container.
Sift dry ingredients. Cream sugar and oil. Mix rest of ingredients, except eggs. Add eggs, one at a time. Mix well. Bake in a greased 13 x 9-inch pan at 350° for 35 minutes. Cool and frost with cream cheese frosting.
Mix pudding and milk until smooth and add Cool Whip. Line a 9 x 13 inch pan with graham crackers and then put a layer of pudding mixture, then a layer of graham crackers, then pudding. End with layer of graham crackers. Chill for 1 hour. Spread icing on top of crackers. Place in freezer 1 hour before serving.
Remove crust from bread. Butter lightly and place in a 13 x 9-inch pan sprayed with Pam; set aside. Cook bacon until brown and crispy; drain well. Crumble over bread; then sprinkle cheese over bacon. Combine eggs, half and half and salt. Mix well and pour over cheese. Cover casserole and chill overnight. Remove from refrigerator for 15 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until set.
Mix well with mixer and pack in cup size containers. Store in the refrigerator. Keeps for about 2 weeks. This makes about 4 cups.
Mix together milk, flour and water. Bring to boil, stirring constantly, to avoid lumps. Set aside when thick and let cool. Cream together butter, sugar and vanilla.
Melt butter with soy sauce and onion. Bring to a boil and pour over the chicken. Bake in a 400° oven on the top rack for an hour or until tender. Add the peaches or pineapple halves the last 10 minutes.
Boil new potatoes for 15 to 20 minutes until tender. Cool, then slice into 1/4-inch slices. Combine all ingredients. Chill before serving.
Beat eggs and add all remaining ingredients except bread. Mix well. Coat the bread slices with the batter. Place in a single layer in a dish. Pour the remaining batter over the bread layer. Cover and refrigerate overnight, turning occasionally. Melt butter in a large skillet over medium-high heat. Add the French toast a few pieces at a time and saute until nicely browned. Serve immediately.
Sprinkle Cool Whip with jello in a mixing bowl. Pour in fruit, cottage cheese and bananas. Fold in with fork. Chill in refrigerator for 1 hour or more. May leave out bananas. Also you may use pink jello, like cherry, raspberry or strawberry.
Dissolve Jell-O in water. Add pineapple and pie filling. Pour in 13 x 9 x 2 pan and refrigerate.
Mix softened cream cheese, Cool Whip, sugar, peanut butter and vanilla. Mix until blended. Do not over mix. Pour mixture into pie shell, and chill for 2 hours.
Mix Nabisco All Bran and boiling water; let cool. Cream oleo and sugar; add eggs and beat well. Add milk and dry ingredients alternately. Add All Bran and water mixture. Fold in Kellogg's Bran. Bake 15 minutes at 400°.
Mix all dry ingredients. Slowly add moist ingredients, mixing well. Add chocolate chips last. Bake in large baking dish at 375° for 10 minutes or until light brown.
Steam cauliflower. Blend egg, mayo, pepper, cheese and onion. Strain cauliflower and mix in sauce. Put in buttered casserole dish and top with crumbs. Bake at 350° for 20 minutes.
Put crackers in large bowl. Add seasonings then pour oil over all. Stir every 15 minutes for three times. Let sit for 2 hours. Store in Ziplock bags. So-o-o Good!
Brown beef well; drain off fat. Put beef and remaining ingredients in crock-pot. Stir well. Cover and cook on high 1 hour, stirring until cheese is fully melted. Serve immediately or turn on low for serving up to 6 hours later. Serve with tortilla or corn chips. Recipe can be doubled. Great for large parties.
Brown ground beef with onion in oil. Add rest of ingredients. Simmer, uncovered, stirring occasionally for approximately 30 minutes.
Cook chicken; remove from bone. Cut into pieces; put in a greased Pyrex bowl. Mix other ingredients; pour over chicken. Crush crackers; mix with melted margarine until well coated. Spread over the top of casserole. Bake at 325° until crumbs are crisp, about 30 to 40 minutes.
Mix all together. Put in 12 x 18-inch pan for 15 minutes at 350°. A disposable aluminum cookie sheet with a lip works well.
Put filling in bottom of dish. Pour dry cake mix over filling. Cover top with thinly sliced butter. Combine nuts, cinnamon and brown sugar. Sprinkle over top.
Mix all ingredients together in a crock-pot. Allow to steep on low for about 2 or 3 hours.
Whip cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold topping into mixture. Sprinkle top with chopped peanuts and freeze.
Preheat oven to 375°. Thoroughly cream shortening, sugar and vanilla. Add egg; beat until light and fluffy. Stir in milk. Sift together dry ingredients. Blend into creamed mixture. Divide dough in half; chill 1 hour.
Beat eggs. Add sugar, vanilla and melted oleo. Add nuts. Bake at 350° for 50 minutes. (Use 9-inch unbaked pie shell.)
After broccoli or squash is cooked, also the rice, mix all other ingredients together; add salt and pepper to taste. Pour into casserole dish and top with crushed Hi Ho crackers. Bake at 350° until casserole browns on top, about 30 to 40 minutes.
Beat eggs. Add milk, sugar and salt. Mix well. Dip bread and lightly brown in frying pan. Top with syrup, jelly or confectioners sugar.
Place a layer of meat in pan that can be covered. Sprinkle with part of mixture of salts; another layer of meat strips and then seasonings. Do this until all meat and salt is gone. Cover pan and place in refrigerator overnight. Place meat touching but not overlapping on a cookie sheet. Put in oven at 175° to 200° for 4 to 5 hours. Store in tightly covered jar or bag.
Remove fat and skin from chicken. Cut from bone and strip meat. Add salt, pepper and m.s.g. Place oil in wok and preheat to 325°. Add chicken to hot oil and cook 2 to 3 minutes. Stir frequently. Cook until chicken turns whites. Add onions, mushrooms, pimento and stir-fry 1 minute. Add broth, sherry, peas or beans. Bring to a boil and cook 1 minute. Combine water and cornstarch. Stir. Add to center of wok and boil about 1 minute. Stir and cook 1 more minute, until sauce is thickened. Serve with rice.
Bring water to a boil, gradually stir in grits and return to a boil. Cover, reduce heat and simmer, stirring occasionally, 20 minutes or until done. Remove from heat and stir in sausage and next 3 ingredients. Spoon into a lightly greased 13 x 9 x 2-inch pan; pressing firmly and smoothing surface. Cover and chill 24 hours. Turn grits out onto wax paper and cut out rounds with a biscuit cutter (reserve remaining for other use). Sprinkle rounds with flour; combine egg and milk. Dip into egg mixture and dredge in breadcrumbs. Pour oil to 1-inch depth; fry grits in hot oil over medium heat, 1 to 2 minutes until lightly browned; drain on paper towels. Place 2 rounds on plate and top with poached egg and Creole Sauce.
Mix all ingredients well. Drop by spoonfuls in skillet with small amount of oil. Fry until golden brown. Turn once while cooking.
Cream sugar, margarine and peanut butter with the vanilla. Add egg; beat. Combine flour and soda (sifted) with salt. Add small amounts at a time to sugar mixture. Add raisins. Bake at 350° for 3 to 5 minutes.
Cook salt pork in bottom of kettle. Add onions, potatoes and water. Simmer 5 minutes. Add corn. Simmer 5 minutes longer. Stir in milk, butter, salt and pepper. Heat. Don't boil. Remove salt pork.
Combine first 3 ingredients. Cream butter, sugar, brown sugar and vanilla. Add eggs, one at a time, beating well after each. Mix in flour and chips. Spread into 15 x 10 x 1-inch pan. Bake at 350° for 30 to 35 minutes.
Place cauliflower in shallow casserole that has been greased with 1 teaspoon canola oil. Add seasonings to tomatoes and bring to a rapid boil. Pour over cauliflower. Top with crumbs and dot with margarine. Sprinkle with paprika and grated cheese. Bake at 350° for 30 minutes.
Boil sugar and vinegar for 5 minutes; cool. Add remaining ingredients; refrigerate.
Brown ground beef and onion, drain. Add rest of ingredients and simmer 1 hour or more. Serve with your favorite toppings: grated sharp cheese, jalapeno Jack cheese, tortilla chips, sour cream, or salsa and jalapeno peppers. This recipe doubles easily and freezes well.
Pour fruit in bottom of pan; pour dry cake mix on top. Cut 2 sticks of butter on top of cake mix. Spread with nuts. Cook in oven at 325° until done, about 1 hour.
Brown ground beef and onion. Drain. Mix with green beans and corn. Stir in tomatoes; salt and pepper. Spoon into 2 buttered pie pans. Beat eggs and blend in mashed potatoes. Salt and pepper to taste. Spread potato mix over ground beef mixture. Spread and seal to edge of pan. Sprinkle with cheese evenly. Sprinkle with paprika. Bake at 350° for 30 minutes.
Let cheeses get to room temperature. In a large bowl, mix the two cheeses together. It is easiest to use your hands. Mix it really, really good. Add garlic powder, a little at a time. The garlic taste will get stronger as it sets. Mix it all really well. Form into a ball. Roll in parsley and refrigerate overnight. Serve with crackers.
Chop all vegetables and cover with plenty of water, adding the soup mix. Cook slowly about 2 to 3 hours.
Mix together in large bowl both soups and milk. Add all other ingredients and stir well. Pour into large casserole dish and bake at 350° for 30 to 35 minutes.
Heat oven to 425 degrees. Grease a 9x13-inch aluminum pan. Combine all ingredients. Mix well. Pour batter into pan. Bake at 425 degrees for 25 minutes or until golden brown.
Brown meat and drain well. Add next 6 ingredients and 1 1/2 quarts water. Bring to boil, cover and simmer 1 hour. Add remaining ingredients and simmer 1 hour longer. Makes 3 quarts or 6 servings.
Mix Kool-Aid with 1 gallon water. Sweeten with sugar to your taste. Freeze.
Mix peaches with 1 cup sugar and let stand. Put butter in a 2-quart casserole and place in oven to melt. Combine remaining sugar, flour, baking powder, salt and milk. Pour over melted butter. Do not stir. Spoon peaches on top of batter. Bake for 1 hour at 325°.
Cook noodles until barely tender; drain. Mix noodles and spinach. Saute onions in butter until tender. Mix eggs and sour cream and fold in all other ingredients. Pour into greased 6-cup mold. Place mold in pan of hot water in a 350° oven	and cook 45 minutes. Unmold onto heated platter. Good served with mushrooms or carrots in center of mold. Serves 8.
Melt shortening; brown meat on all sides. Stir in consomme, wine, soy sauce, garlic and onion salt. Heat to boiling; reduce heat. Cook on simmer 1 hour or until tender. Blend cornstarch and water and stir in. Cook until thickens.
Preheat oven to 375° (190°C). Place rice in an ungreased 1 1/2-quart baking dish. Add butter, salt, curry powder and turmeric. Add boiling water; stir until butter melts. Cover tightly; bake 25 minutes or until water is absorbed. Let stand, covered, 5 minutes before serving. Fluff with a fork before serving. Makes 4 servings.
Spread softened cream cheese in a 9 x 13-inch glass dish. Cover with 1 can Gold Star chili. Evenly sprinkle Cheddar cheese on top of chili. Microwave on High until chili is hot and cheese is melted or bake in oven at 375° for 10 to 15 minutes. Top with jalapenos and/or diced tomatoes (optional). Serve with corn tortilla chips.
Melt marshmallows in milk slowly. Mix all other ingredients. Pour hot milk mixture over ingredients. Stir together and pack in buttered stem pan.
Remove excess fat from the meat and add chopped onion and seasoning. Mix thoroughly and place in the bottom of a fireproof dish. Add stock and place potatoes on top. Smooth and mark with a fork. Bake at 200° C for 1/2 hour until thoroughly heated. Top should be well browned.
Combine graham cracker crumbs, 1/4 cup sugar and melted margarine. Press firmly into bottom of a 13 x 9 x 2-inch pan and chill.
Bring water and sugar and margarine to a boil. Add baking powder and flour all at once and stir quickly until it becomes like a paste and comes away from the pot. Let it cool; when cooled add eggs, one at a time and beat after each addition. Drop by teaspoon on greased cookie sheet. Bake at 450° for 15 minutes, then reduce heat to 350° and bake about 20 minutes or until golden color. After cooled, slice to prepare for filling.
Parboil chicken. Put cut-up chicken (cut in chunks) in oblong dish. Mix sour cream and soup and pour over chicken. Toss crumbs with butter and sprinkle over chicken. Bake at 350° for 45 minutes.
Mix together the flour, sugar, salt, soda and eggs. Stir in fruit cocktail. Pour into 9 x 13 x 2-inch greased and floured pan. Sprinkle nut meats on top of batter, then sprinkle brown sugar on top. Bake at 350° until tests done. Top with fruit cocktail dressing while hot.
Bake at 325° for 5 hours, uncovered. Salt and pepper to taste.
In 2-quart casserole dish, microwave butter and garlic on High 1 to 1 1/2 minutes. Mix in oregano, basil, salt and pepper, adding remaining ingredients except tomato. Toss to coat and cover. Microwave on High until squash is tender, 8 to 10 minutes, stirring after 1/2 the cooking time. Stir in tomato and cover. Let stand 2 minutes.
Mix apricots, drained, in blender. Soak gelatin in water; set aside. Heat apricot juice. Add gelatin, sugar, salt, lemon juice and apricots. Stir until gelatin is dissolved. (Hint: Have everything measured and ready before heating the apricot juice.) Cool on counter for 10 minutes, then put in refrigerator until it begins to set. Beat 1/2 of heavy cream (don't add any sugar). Fold into apricot mixture and pour into graham cracker crust. Put back in refrigerator; let set until hard. When ready to serve, beat the rest of the heavy cream, adding sugar to taste.
Mix well drained fruit well. Add cottage cheese and stir. Pour dry Jell-O over mixture and stir well. Add Cool Whip and mix well. Refrigerate.
Mix all ingredients in a pot and bring to a boil. Simmer 5 minutes. Let cool, then pour over uncooked, unpeeled shrimp. Marinate in refrigerator overnight. Broil 15 to 20 minutes, turning shrimp frequently. Sauce covers 6 to 8 pounds of shrimp.
Put chips and milk in a large saucepan. Melt over medium low heat until chips combine when stirred. Remove from heat. Measure out 1/2 cup and set aside for final step. Stir crumbs, marshmallows, nuts, confectioners sugar and salt into saucepan with remaining mixture. Press into 9 x 9-inch greased pan or line it with wax paper. Add 2 teaspoons evaporated milk to reserved chocolate mixture. Spread evenly over brownies. Chill and cut into 36 squares.
Cook squash until tender and drain. Prepare stuffing according to directions, using 1/2 cup less water. Add soup and milk to stuffing and add squash. Put into casserole dish and top with cheese. Bake at 325° to 350° until bubbly and cheese is melted, about 25 minutes.
Fry hamburger until light brown. Saut onions in fat. Pour in tomatoes and simmer 30 minutes. Combine all ingredients. Pour in casserole and sprinkle a little of the cheese on top and bake in moderate oven about 30 minutes.
Mix sugar, cocoa and milk; cook to soft ball stage. Remove from heat. Add vanilla and margarine. Beat until stiff. Pour in pan (buttered 9 x 13-inch); let it cool.
Cream butter and sugar. Add vanilla, salt, flour and pecans. Mix well. Roll into small balls and bake on cookie sheet for 1 hour at 275°. Remove from oven and roll in powdered sugar. Makes 5 dozen.
Preheat oven to 350°. While oven is heating, melt 1/4 cup (1/2 stick) butter in a pie plate in oven. When butter melts, stir in pecans. Bake, stirring frequently, until pecans are toasted, about 20 to 25 minutes.
Chop onion and pepper. In a large skillet, saute onion and pepper until partially done. Add hamburger and cook until done. Drain. In a separate skillet, saute sliced zucchini in small amount of oil or butter until slightly cooked. In a large saucepan, heat spaghetti sauce and add drained hamburger mixture. Layer zucchini and sauce mixture in casserole dish, starting and ending with zucchini. Sprinkle generously with grated cheese. Bake at 350° to 375° until cheese melts.
Beat cream cheese and sweetened condensed milk with lemon juice. Fold in pineapple, whipped topping and walnuts. Mix well and pour into crust. Refrigerate. This freezes well. Makes 2 pies.
Heat oven to 350°. Slice zucchini in half lengthwise; scoop out centers and chop. Arrange shells in 13 x 9-inch pan. Cook chopped zucchini and onion in margarine until tender. In large bowl combine zucchini onion mixture with ground beef, bread crumbs, parsley, salt, oregano, pepper, catsup and egg. Spoon into shells. Pour tomato sauce over mixture. Bake 45 minutes or until tender. Sprinkle Parmesan cheese over all. Serves 4.
Cream sugar and butter. Add beaten egg yolks, flour, lemon and milk. Beat egg whites very stiff; add last, folding in. Put in casserole. Set in a pan of hot water. Bake for 45 minutes in a slow (350°) oven. Forms custard below and solid on top.
Drop macaroni into the rapidly boiling water. Add 3 teaspoons salt and cook rapidly for 8 to 20 minutes or until tender. Turn into colander to drain. Run hot water through to rinse well. Melt butter; blend in flour and add milk and water. Stir over direct heat until sauce boils and thickens, then stir in egg, salt and grated cheese and stir until cheese is melted. Arrange macaroni and cheese sauce in layers in a buttered casserole dish. Bake in a moderate oven at 400° for 10 to 15 minutes or until cheese sauce is toasted. Yields 5 servings.
Melt chocolate in microwave and pour over dry ingredients. Drop by teaspoonful onto wax paper. Allow to harden. Can use Honey Nut Cheerios, Crispix in place of Captain Crunch.
Boil chicken breasts and cut them into small pieces. Steam celery in 1/4 cup of water and drain.
Place meat in a heavy pot with tight seal lid. Add vegetables. Mix and sprinkle on tapioca and salt. Mix again. Tear 2 slices of white bread into pieces. Place on top of stew mix. Pour the tomatoes over all or add the V-8 juice if desired. Cook at 250° for 6 hours. Do not open or disturb. Stir before serving. Serve with cornbread.
Put first 4 ingredients in a blender and blend for 30 seconds. Add frozen peaches and blend for 1 minute. Serve or freeze.
*Freeze and roll with rolling pin or "whack" with back of ice cream scoop.
Boil chicken and cut into bite size pieces. Save broth. If you don't have enough to make 2 quarts, then add a can of chicken broth. Cook large size package of spaghetti in broth. Add salt to suit taste. Put into a skillet butter and fry onions with a pinch of minced parsley. Then add Worcestershire sauce, tomato sauce, dash of red pepper and mushrooms, juice and all. If you don't feel as if there is enough sauce, add a can of tomato soup. About half hour before serving, add chicken and 1/2 pound sharp cheese. Serves 8 to 10.
Grind Oreo cookies until black like dirt. Mix remaining ingredients until creamy. Layer Oreo cookies and filling into new flowerpot. Put remaining Oreos on top of pot to make look like dirt. Place artificial flower in center of pot. Makes a nice centerpiece for table. Chill overnight.
In small saucepan, cook mushrooms in butter till tender, about 4 minutes. Combine cornstarch and beef broth. Blend into mushrooms. Cook and stir till mixture boils. Add remaining ingredients and dash pepper. Simmer about 5 minutes. Makes about 1 cup.
Mix in a large bowl. Bake at 375° for 35 minutes. Cook in square pan.
Cube potatoes. Boil until tender. Drain well. Cook bacon until crisp. Drain and crumble. Chop eggs and add rest of ingredients. Mix well. Chill for two (2) hours before serving.