HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli per package directions and drain. Saute onion, garlic and mushrooms in butter or margarine. Add cheese and soup. Cook all over medium heat until cheese melts, stirring frequently. Do not boil. Serve with your favorite crackers or vegetables as dippers.
Place peeled eggs in a jar. Mix remaining ingredients. Pour over eggs. Cover and refrigerate at least 2 days.
Butter 8 x 8-inch square pan. Drain chilies. Remove seeds, pat dry and cut into 1-inch strips. Mix together eggs, flour and half and half. Pour in a little of this mixture into pan, then chilies, then cheese. Continue to layer these items until gone, retaining 1 cup mixed cheese for topping. Mix one can tomato sauce and salsa. Pour over top, then top with reserved cheese. Bake at 350°, uncovered, for approximately 50 minutes. Let stand 15 to 20 minutes before cutting. Yields 4 to 6 servings.
Blend margarine, peanut butter, Rice Krispies and powdered sugar with hands. (May use a little more peanut butter if they don't stick together.) Form into balls and freeze overnight. Melt bark in microwave in paper bowl. Dip balls in bark and place on wax paper to cool. Place on cookie sheets before freezing. When frozen, store in closed bag or bowl before serving.
Heat oven to 300°. In bowl, combine graham cracker crumbs, cocoa, sugar and butter; press evenly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
Mix milk and sugar and bring to a boil. Lower flame and cook until it forms a ball in cold water. Add margarine, vanilla and pecans and using a wooden spoon, beat until slightly creamy. Stop when ripples show at the edges. Drop by spoonfuls on waxed paper. If mixture hardens, set on low heat.
Heat oven to 375°. Generously grease a shallow 2-quart baking dish. Mix undiluted soup, milk and sherry in a large bowl until blended. Add remaining ingredients, except cheese, and toss gently to mix. Turn into prepared dish. Sprinkle cheese evenly over top. Bake 15 minutes or until hot and bubbly. Makes 4 servings.
Mix together and pour into graham cracker shell. Freeze. Can be served with strawberries, raspberries or a lime slice. Delicious for summer.
Mix all ingredients. Butter hands and pull taffee between two people. Continue pulling until taffee is stretched. Cut into 1-inch pieces. Allow to cool.
Drain beans. Preheat oven to 350°. In saucepan, melt butter. Add pepper and pimientos. Cook until warm. Add green beans. In another saucepan, combine soup, Carnation milk and cheese. Cook until cheese is melted.
Blend dry ingredients; add remaining ingredients and bake at 350° for 30 to 40 minutes or until center comes out clean when tested.
Sift together	flour, baking powder, salt and sugar. Combine beaten eggs, milk and oil. Stir	liquid	ingredients into dry ingredients until barely blended. Turn batter into greased and floured pizza or other large flat pan.	Spoon crumb topping over batter. Sprinkle with blueberries or other cup of fruit. Sprinkle with sugar and cinnamon. Bake at	400° for 25 to 30 minutes or until done.
Cook beef and pork until tender. (Can be cooked in a crock-pot overnight.) Chop meat and put back in pot with other ingredients. Salt and pepper to taste. Cook on medium heat for 1 hour, stirring occasionally. You may put a bottle of barbecue sauce in recipe, if you would like.
Blend together the cream cheese and butter. Add all the spices and blend together well. Chill. Spread on crackers.
Place the short ribs in a large saucepan with enough water to cover. Add salt and pepper to taste. Bring water to boil. Reduce heat; cover and simmer for 3 hours, adding more water if needed. During the last hour of simmering, add the onions. During last 30 minutes, add potatoes.
Drain 1 cup syrup off of fruit cocktail or pineapple; heat to boiling. Dissolve gelatin in it; add lemon juice and cool. Stir in cottage cheese and whipped milk (or Cool Whip); fold in 1 1/2 cups fruit cocktail or pineapple and chill.
Boil eggplant in small amount of water. Drain and mash until soft and fluffy. Add salt to taste. Saute onion in butter. Add to eggplant with bread. Add half the grated cheese and Worcestershire sauce. Add 2 eggs and beat well. Put mixture into buttered casserole. Top with remaining cheese. Bake at 350° until bubbly and brown. Serves 4 to 6.
Cream together butter or margarine and sugars, then add remaining ingredients. Drop on cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix lemon jello, sugar and hot water. Stir well. Add apples, bananas, pineapple and pecans. Mix and put in refrigerator until set.
Mix all ingredients well. Press through cookie press. Bake at 350° until lightly golden brown. (Do not overcook.)
First Layer: Mix first 3 ingredients together in a 9 x 9 pan and press into bottom of pan. Bake for 20 minutes at 350° (325° for glass pans).
Heat oven to 350°. In skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture.
Mix flour and sugars together. Add eggs, butter, milk and vanilla. Pour into unbaked pie shell. Bake at 350° until set. Double recipe exactly for 2 pies.
Cook meatballs according to directions on package. Heat sauce, jelly and wine until mixture is smooth. Put meatballs in a chafing dish or crock-pot. Pour sauce mixture over meatballs and heat on low about 30 minutes before serving.
Place layer of beans, cornbread, bacon, onion, pepper and tomatoes. Mix mayonnaise with pickle juice. Pour over salad. Let set for 30 minutes to 1 hour before serving.
Mix cream cheese and sour cream; spread in bottom of 9 x 12-inch pan. Mix ground beef and taco seasoning (cook as directed on taco seasoning package). Cool and spread on cream mix. Sprinkle with garlic powder and 3 chopped green onions. Add to the top of meat mixture, shredded sharp cheese and Mozzarella cheese. When ready to serve, heat in oven for a few minutes and serve with corn chips.
Dissolve yeast in milk which has been scalded, but cooled to lukewarm. Add 3 cups flour and 1/2 cup sugar. Mix and let rise until double in bulk and bubbly (about 2 hours).
Place rolls in well-greased Bundt pan. Pour on melted butter. Combine pudding and brown sugar; sprinkle over rolls. Sprinkle on nuts. Cover pan tightly with towel. Put in refrigerator overnight. Turn oven to 350° and bake rolls for about 30 minutes. Invert onto plate and serve.
Cook 1 stick margarine, vanilla pudding and milk, adding 1 teaspoon salt; cool to lukewarm. Dissolve yeast in water. Beat eggs; add to pudding mixture along with 2 cups flour. Add yeast mixture. Add enough flour to make a soft dough. Turn out on breadboard; add more flour. Blend well. Let rise until double in bulk. Punch down and let rise again. Turn out on board and roll out. Cover with a mixture of brown sugar, cinnamon and soft butter. Roll, cut and place in a 9 x 13-inch greased pan and let rise again. Let rise again, bake at 350° for 25 minutes.
Cook onion in butter until tender, but not brown. Add meat balls and gravy, carrots, parsley and Worcestershire. Heat until bubbling. Pour into 2-quart casserole. Mix cereal, sesame seed and salt. Brush tops of biscuits in with milk; then dip in cereal mixture. Arrange biscuits atop hot meat. Bake in hot oven at 425° for 10 to 12 minutes or until biscuits are done.
Put shrimp, egg white, salt, pepper and 3 tablespoons of bread crumbs (or 1 slice of bread, cubed) in a food processor. Grind about 30 seconds, until the mixture is smooth. Shape like oysters. Roll in bread crumbs and fry in hot oil at 350°. Drain on paper towels. Yield: 12 to 15 pieces.
Remove skin from chicken breasts and fry in butter. Place in roasting pan. Sprinkle Good Seasons Italian dressing mix over chicken, saving 1 teaspoon to season rice. Mix together mushroom soup, chicken soup, sour cream and white wine. Bake, uncovered, 1 hour at 350°. Cook rice according to directions. Serve over rice.
Chop cabbage in large pieces. Place in bottom of greased casserole. Brown hamburg and onion. Season to taste. Pour off fat and stir in rice. Place meat mixture on top of cabbage and cover evenly with tomato soup and water. Bake at 350° for 1 hour.
If only the large, egg-shaped eggplant is available, split it and cut it into slices crosswise. Otherwise, split the small elongated variety; place the halves, split side down, on the chopped board and cut each, leaving the slices attached at the stem end, into 1/3-inch thicknesses, forming "fans". Slip tomato slices into the slits of the sectioned eggplant halves and arrange them, gently forced together, side by side, in a large, oiled gratin dish, on the bottom of which has been scattered half of the chopped onion and sliced garlic.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking dish, melt 1/2 cup butter or margarine in oven. Sprinkle 1 1/2 cups graham cracker crumbs over butter. Pour condensed milk evenly over crumbs. Top with chips. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Drizzle with melted chocolate.* Cut into bars. (Store loosely covered at room temperature.)
Make the Golden Saute, then set it aside. Cook the sausage, then drain off the fat. Add the celery and onions and cook until just tender. Now stir all this into the golden saute and enjoy it with a salad.
Mix all ingredients except flour in warm bowl. Add flour gradually as needed and knead dough 10 minutes. Cover and let rise to double size. Punch down and let rise again. Shape into 2 or 3 loaves. Brush with beaten egg and let rise again in cookie sheet. Use ungreased cookie sheet. Bake 20 to 25 minutes at 325°. Do not overcook.
Saute rice, onion and garlic in margarine in skillet until rice is golden brown. Add water, bouillon, basil, cumin, tomato, salt and pepper; mix well. Bring to a boil; reduce heat. Simmer, covered, for 15 to 20 minutes, or until rice is tender and liquid is absorbed. Top with cheese. Let stand for several minutes to melt cheese.
Cook chicken breasts and remove from bone. Cook celery, onion and 1/2 stick margarine in chicken broth. Add salt, pepper, sage and poultry seasoning to this and thicken with flour or cornstarch. Mix together 1 stick melted margarine and bag of stuffing.
Stir lemon juice and sugar together until sugar is dissolved. Add whole cloves. Serve over 1 or 2 ice cubes in each glass. Garnish with a lemon slice.
Melt butter and cocoa in pan. Mix sugar, flour, eggs and vanilla. Mix with cocoa mixture. Bake for 30 minutes in 325° oven.
Beat 3 eggs, add 1/2 cup sugar, 1 stick melted margarine, yeast dissolved in 1 cup warm water and 1 teaspoon salt. Beat well. Add 5 cups flour and mix. Let rise overnight in well-greased bowl. Put dough on floured surface. Divide in 3 equal parts. Roll each part pie shaped. Spread with melted margarine. Cut into 8 or 16 equal parts. Roll up, beginning at large end. Place on greased cookie sheet. Make sure small end is on bottom. Let rise 4 hours. Bake in 350° oven until golden brown.
In small mixer bowl, beat cheese until fluffy. Stir in all remaining ingredients. Mix well. Cover. Chill several hours to blend flavors. Stir before serving. Garnish as desired. Makes about 2 cups.
Mix all except chips and cheese together in a bowl. In a 13 x 9 x 2-inch baking dish, layer ingredients as follows: chips, 1/2 of mixture and cheese. Repeat. Heat in oven until hot at 400°.
Soak beans overnight in water to cover. Rinse beans, then place them in a 4-quart saucepot and cover again with water. Cook over high heat until the water boils rapidly. Drain beans into a colander. Rinse with cold water. Wash pot to remove all starch accumulated on sides.
Cream shortening and sugar; add eggs and vanilla. Cream well. Add dry ingredients and then fold in cereals. Bake at 350° for 20 minutes. Drop batter from teaspoon. Makes 100 cookies.
Drain all fruit. Add sugar, bananas and strawberry pie filling. Stir and chill.
Mix cheeses together until well blended. Butter large casserole dish (at least 2 quart). Mix garlic powder, Worcestershire sauce and mustard in bottom of dish. Place 1/3 of spaghetti in casserole and top with 1/3 of cheeses. Season with salt, pepper and paprika to taste. Dot with margarine. Repeat process 2 more times. Pour milk over cheese and spaghetti. Bake covered at 350° for 30 minutes. Using 2 forks, lift spaghetti from the bottom several times to prevent a crust forming on top. Return to oven and bake another 15 minutes. Repeat and bake 15 more minutes. Serves 6. This is excellent to microwave, reducing cooking time but still lifting during the process.
Mix all ingredients and form into meatballs. Place in baking dish (do not brown).
Mix all ingredients. Bake in 2 bread pans lined with waxed paper or oiled. Or use 2 (No. 2) size cans, well greased (to make round). Bake 1 hour at 350°.
Mix all dry ingredients. Add milk, eggs and shortening. Mix well. Bake at 425° for 30 to 40 minutes.
Cream the butter, sour cream and sugar together. Add 1/2 flour at a time with one egg yolk. Continue this until all flour and egg yolks are used. Add salt and vanilla flavoring. Then beat with mixer for approximately 10 to 12 minutes. Add egg whites last. Cook at 300° for 1 hour and 15 minutes. Do not open oven door.
Cream shortening. Add sugar and eggs, one at a time. Add preserves. Add dry ingredients with milk, beginning and ending with flour. Add nuts and raisins that have been dredged with small amount of the flour called for in recipe. Bake in a Bundt pan at 350° until done.
Beat together; batter will be thick. Pour and spread into a greased and floured 9 x 13-inch cake pan.
Mix seasonings in oil. Drizzle 1/4 to 1/3 of mixture over crackers, mixing and stirring well. Let stand about 5 minutes between applications. Repeat applications until all the seasonings are mixed in. Store in tightly covered container. Keeps well.
Melt butter (in a large saucepan) and chocolate on low heat. When melted, add egg; stir. Stir in powder sugar, nuts and marshmallows. Remove from heat. Blend well. Shape in balls. Roll in coconut.
Combine ingredients into a dough. Form into balls and bake at 400° on ungreased cookie sheet until set but not brown. While still warm, roll in powdered sugar. Cool and roll again in powdered sugar.
Melt butter in bottom of baking dish. Mix milk, flour, sugar and egg in bowl. Pour over butter in pan. Spoon on sliced peaches. Pour 1/2 cup peach juice on cobbler. Sprinkle top with sugar and pecans, if wanted. Bake at 350° for 1 hour.
Heat chilli and water until hot. Put layer of Fritos in pan. Pour 1/2 of chilli over them, then cover with layer of cheese. Put remaining layer of Fritos, remaining chilli and another layer of cheese. Bake at 350° until cheese melts.
Cream the brown sugar and shortening. Add egg and water. Add sifted flour with soda, baking powder and salt. Stir in oatmeal and chocolate chips. Bake 25 to 30 minutes at 350° in a large bar pan.
Sprinkle chicken breasts with lemon pepper, paprika and flour (can also use nutmeg). Saute in margarine over low heat until nice and golden brown. Remove from skillet and put in casserole dish. Chop up small onion and bell pepper; saute in skillet with the leftover margarine from browning chicken. Pour in water, continuing to saute. Pour over chicken. Cook, covered with foil, in a 375° oven for 1 hour. Serve with rice.
Mix all ingredients thoroughly in blender at low speed for 30 seconds. Pour into a pint jar, cover tightly and store in refrigerator a few hours before serving.
Combine chicken, soup and sour cream. Pour into 2-quart baking dish. Combine crackers and margarine. Sprinkle over chicken. Bake 30 minutes at 350°. Makes 6 servings.
Brown beef and onion. Drain fat. Stir in flour, salt and garlic. Add milk and cream cheese and then beaten egg. Cook briefly for 3 to 4 minutes, until well blended and thick. Stir in thawed broccoli. Set aside. Take one package of crescent rolls and line pie dish, covering sides and bottom, making a crust. Spoon the filling into pie dish. Top with Jack cheese. Cover top with second package of crescent rolls and seal edges. Cut 3 to 4 slits in top for steam. Brush top with milk. Bake at 350° for 40 minutes, covering top with foil after 20 minutes.
Grate carrots; cube apple. Drain pineapple; save juice. Mix juice with flour and sugar. Cook until clear, then add mayonnaise. Stir well and cool. Add to fruit.
Halve squash lengthwise; discard seeds. Place cut side down in deep skillet in 1/2 inch of water. Steam 15 minutes. Drain well. Place cut side up in baking dish. Cook sausage in skillet over medium heat, breaking up pieces with spoon until brown. Drain off excess fat. Stir in crumbs, parsley, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Spoon into squash cavities, pressing down lightly. Bake in preheated 425° oven for 10 to 15 minutes until filling is brown and squash is heated through.
Layer in a bowl in order listed. Mix 1 cup mayonnaise and 3 tablespoons sugar. Spread on top. Crumble bacon on top. Chill. You can substitute Ranch dressing for mayonnaise.
Cut tips from wings and cut joints to make 2 pieces. (Discard tips.) Marinate chicken wings in sauce made from combining the first 8 ingredients. Cover and refrigerate overnight. When ready to cook, drain off sauce and reserve. Put wings in baking pan and bake at 300° for 45 minutes. Baste with reserved sauce several times. Serve warm.
Add salt and pepper to the flour and pound into meat. Brown in a skillet with fat. Then add onion and green pepper. Cover and simmer slowly until tender, about 1 1/2 hours in a casserole dish or skillet at 300 degrees.
Let cheese and sausage	come to room temperature. Mix together, then gradually add Bisquick. Roll into egg size balls. Bake at 350° until lightly browned, 10 to 12 minutes.
Put cukes and onions into large bowl. Cover with salt and water. Let set for 3 hours. Drain water off. While cukes are soaking, stir and mix other ingredients. Place cukes into jars and pour season mixture over them. Place lids on jars and store in refrigerator.
Mix all ingredients. Let stand until stuffing absorbs liquid. Spoon mixture into clam shells or small baking dishes. Sprinkle with additional crushed stuffing and dot with butter. Bake at 350° for 30 minutes or until lightly browned.
Saute first three ingredients together until wilted. Add drained broccoli. Mix all ingredients in skillet. Cook until cheese melts. Mix well. Pour into greased casserole dish and bake at 350° for 3/4 to 1 hour.
Combine all ingredients except cheese and meat in a blender. Blend for 1 to 2 minutes. Pour into greased pie pan. Sprinkle cheese and meat over top. Bake 45 minutes at 350°. Cool 10 minutes. Cut and serve.
Boil about 6 lasagna noodles until noodles are tender. Add ground beef, chopped onions, bell pepper, salt, pepper and seasoning salt in a cooking pan. Over medium-high heat, brown beef and drain fat. Add spaghetti sauce (leaving 1/3 of sauce in jar) and sugar to drained beef. Continue stirring spaghetti sauce through ground beef. In 9 x 12-inch baking pan, spread remaining 1/3 spaghetti sauce in bottom of pan. Spread 3 cooked lasagna noodles across bottom of pan. Add half spaghetti meat sauce over top noodles. Sprinkle half Mozzarella and half Cheddar cheese on top of meat sauce mixture. Apply remaining lasagna noodles on top of cheese. Add remaining spaghetti meat sauce and remaining cheeses. Bake for about 20 minutes at 350°.
Mix thoroughly the shortening, egg, sugar and honey. Sift together and stir in flour, baking soda, salt and lemon extract. Chill dough.
In large skillet, melt butter; add nuts and Worcestershire sauce; cook and stir over low heat for 5 to 7 minutes. Drain on paper towels. Place nuts in large bowl. Combine seasonings; sprinkle over nuts and toss to coat. Cool; store in airtight container at room temperature. Yields 3 cups.
Mix sugar, water and syrup in a 2-quart saucepan and bring to a boil. Cook on high heat until mixture becomes thick (very tight bubbles). Add peanuts and continue to cook until mixture begins to turn tan in color. Peanuts may pop. Stir slowly constantly. Add margarine; stir until mixed. Add soda and stir until mixture foams to top of pan. Add vanilla; stir until mixed. Pour onto greased pizza pan. Allow to cool before removing from pan. Use wooden spoon for stirring.
Melt margarine, marshmallows and oil until smooth. Pour over remaining ingredients. Mix together well and pack into buttered tube pan. Refrigerate 1 hour.
Boil chicken; remove from broth and use the amount of broth it calls for on Rice-A-Roni, then add soup, celery, almonds, onion and mayonnaise.
Cook broccoli as directed and place in bottom of baking dish. Add chicken. Combine next 4 ingredients and pour over chicken. Bake 30 to 40 minutes at 350°. Top with cheese at least 10 minutes before done. Makes 10 servings.
Unroll dough; press into bottom and sides of 15 x 10 pan. Bake at 375° for 10 minutes. Combine all ingredients; spread over crust and bake at 375° for 15 minutes. Let stand 5 minutes and cut into pieces.
Cook broccoli with salt and water. Drain, set aside. Saute onion in butter. Add soup, cheese and seasonings. Cook until cheese melts. Add broccoli and cook 5 minutes. Add mushrooms and almonds. Serve hot with crackers.
Cook dates in boiling water and soda. Beat sugar, shortening, egg and vanilla; add to date mixture. Add flour, salt and nuts. Bake at 350° until done.
Crumble 1/2 of baked cake in the bottom of a punch bowl, then add 1/2 of pudding, then slice 1/2 of bananas and add 1/2 of the crushed pineapple, and then 1/2 of pie filling. Top with Cool Whip and repeat process. Put cherries and/or nuts on top.
Dissolve yeast in warm water. In mixing bowl, combine butter and sugar. Add egg and yeast mixture. Add flour. Bake in muffin pans at 400° for 20 minutes.
Cut butter into small bits; add vanilla and almond extract and mix. Add cornstarch, sugar and flour. Mix with spoon until combined. Make balls with 1 tablespoon of dough. Place on lightly greased cookie sheet. Make a dent in each cookie with your thumb. Put a little jam into each dent. Bake at 325° for 20 minutes. Cool on racks.
Blanch cauliflower and broccoli; rinse in cold water and drain. Combine all vegetables in a large bowl; toss to mix well and refrigerate.
Shape hamburger into one patty. Place potatoes, carrots and hamburger patty in center of 12-inch piece of foil. Season with salt and pepper. Add soup mix. Fold sides up over food several times so juices do not leak through. Bake in a 400° oven for 1 hour.
Brown sausage or ground chuck and drain. Cut cheese into chunks. Put all ingredients in crock-pot and let cook. Serve with tortilla chips.
Boil first 3 ingredients until soft-ball stage. Add rest of ingredients. Blend; pour into buttered 9 x 13 dish. Cut when cool.
Mix eggs, sour milk, and shortening. Mix dry ingredients together. Put in greased pan. Bake in 400° oven for 20-25 minutes.
Wash peaches; cut from seed, leaving peeling on. Dissolve sugar in vinegar. Add peaches. Cook until thick enough to spread. Pack in hot jars. Process 10 minutes in water bath. Make fried pies and eat.
Blend milk and juice of lemons. Fold in coconut, pineapple, pecans and Cool Whip. Turn into 2 graham cracker crusts (baked). Chill. Makes 2 pies.
In a large saucepan mix the lemon juice, grated peel and water together. Mix together cornstarch and sugar. Add to water and juice mixture. Beat eggs in a separate bowl. Bring sugar mixture to a boil. Add one spoonful of sugar mixture to eggs, then slowly add eggs to sugar mixture. Cook until thickens, stirring constantly. Pour into prebaked pie shell. Add meringue being sure it touches all sides. Bake until meringue browns in a 400° oven for 5 to 10 minutes.
Mix all ingredients and pour into shells. Bake at 350° for 30 minutes or until set. Let cool in oven overnight before serving.
Cook 5 minutes in iron skillet the sugar, margarine and egg yolks. Add dates and pecans. Cook 5 more minutes. Then add Rice Krispies. Make balls and roll in coconut.
Put the grease in skillet. Add enough rice to cover bottom of skillet. Add pieces of sweet pepper and onion. Add chili powder and garlic salt. Cook a few minutes on low. Add the tomato sauce; cook on low until sauce cooks down. Serve with Doritos chips.