HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread broccoli in greased 9 x 13-inch pan. In saucepan, mix Miracle Whip, cubed Velveeta cheese, lemon juice and soup. Heat, stirring, until cheese melts. Add chicken. Spread mixture over broccoli. Mix margarine and crackers; spread over casserole. Bake 30 minutes at 350° until bubbly. Makes 8 servings.
Mix sugar, eggs and shortening, then add vanilla and flour. Roll out on floured paper; cut in desired shapes. Sprinkle with sugar. Can be used to make layers for stack cake. Bake 10 minutes at 350°.
Brown ground beef and onion together; drain. Add remaining ingredients except rolls. Pinch bread out of center of rolls; fill with beef mixture. Wrap each roll in foil. Bake at 350° for 30 minutes.
Combine all ingredients. Pour into greased pan and bake 45 minutes at 350°.
Or add ingredients as desired. Cut potato, onion and celery in small pieces. Cook in scant amount of water. Add 1 tablespoon butter. When potatoes are cooked thoroughly, stir or mash to help thicken. Add milk, salt and pepper to taste. (After adding milk, heat but do not boil.)
Mix the first 7 ingredients well. Place half of the mixture in a 13 x 9-inch pan. Fill with mincemeat, apples and almond paste. Cover this with the rest of the mixture. Bake for 20 to 25 minutes at 350°.
Boil sugar and water 5 minutes and cool. Mix fruit in blender. Combine sugar and water mixture with fruit mixture and mix well. Add lemon, orange and pineapple juices. Stir well and divide. Makes 2 (1/2 gallon) milk cartons full. Freeze. Take out of freezer at least 4 hours before serving.
Cut meat and vegetables and layer in ovenproof pan. Mix mushroom soup, onion soup mix and water together. Spread over meat and vegetables. Bake at 350° for about 3 hours. Stir after 2 hours.
Stew chicken breasts. Cut in small pieces after deboning. Blend cream cheese with margarine until smooth. Add chicken, salt, pepper, milk and onion. Mix well.
Place butter and 2/3 cup cream in a heavy pan, bring to a boil and simmer 1 minute until slightly thickened. Bring a pan of salted water to a boil; cook the fettuccine according to the package directions. The pasta should be firm or al dente. Drain the pasta through and turn into the pan with the cream sauce. Turn the pasta in the sauce to coat evenly. Add the remaining cream, cheese, salt and pepper to taste and a little ground nutmeg. Toss until well coated and heated through. Serve immediately with some extra grated Parmesan cheese. Serves 4.
Mix all ingredients together. Refrigerate overnight. Serve in middle of pumpernickel or rye bread. Use both, breaking up chunks.
Line a 2-cup bowl or small pan with plastic wrap. Blend salmon, Good Seasons mix, cream cheese and cucumber. Press into bowl and chill at least one hour. Unmold, serve with crackers or cucumber slices.
Combine chocolate milk and Eagle Brand into electric or hand cranked ice cream mixer. Freeze. When finished, let stand for 10 minutes. Tastes like a Wendy's Frosty.
Cook first 3 ingredients together and drain. In a 9 x 13 baking pan, crumble up the Doritos and pour hamburger meat over them. Add cheese to the top. Bake in oven at 375° until cheese melts. Place other ingredients on top as desired and ready to eat.
Mix dry ingredients. Add liquid slowly, then add butter. Cook until thickened. Pour over beets and serve hot.
Combine all ingredients; mix well. Heat for 15 minutes at 350°. Serve warm.
Mix together pretzels, margarine and 1/4 cup of sugar. Put in a 9 x 13-inch baking dish and bake for 10 minutes at 350°. Let cool, then cream together the cream cheese, Cool Whip and 1 cup of sugar. Put this on the pretzel crust when it has cooled. Mix strawberry Jell-O according to directions on box. Let it congeal and pour it on top. Keep refrigerated.
Cook sausage, onion and celery in skillet until meat is browned and vegetables tender. Pour off drippings, reserving 1/4 cup. Add melted butter or margarine, if necessary, to make 1/4 cup. Combine bread cubes, sausage mixture, reserved drippings, salt, sage, thyme and pepper in a large bowl. Blend together eggs and chicken broth. Stir into bread mixture. Turn into greased 2-quart casserole. Cover and bake at 350° for 40 minutes. Uncover and continue baking 15 minutes.
Let bread dough thaw completely. Roll out until very thin rectangle. Sprinkle with shredded cheese and pepperoni. Roll up like a jelly roll. Place on a greased cookie sheet and bake in a 350° oven for about 3 minutes or until browned and baked through. Serve warm, cut into thin slices.
Have everything ready! Mix brown sugar, white sugar and milk together; cook for 2 minutes after rolling boil. Beat in Marshmallow Fluff, peanut butter and then add nuts. Pour into buttered 9 x 13-inch pan and let cool.
Pour boiling liquid over pickles in jars. Let stand 5 minutes. Pour liquid out into large pan and bring to boil again. Refill jars and seal. Makes 8 quarts.
Place 1/2 of the bread cubes in bottom of 13 x 9-inch pan. Put 1/2 of the sausage on top, then 1/2 of the cheese. Repeat layers. Beat eggs, milk, mustard, salt, and pepper. Pour mixture over layers in pan. Cover and refrigerate overnight. Remove cover and bake in 350° oven for 1 hour.
In top part of double boiler, combine mix and 2 1/2 cups warm water. Put over boiling water and cook, stirring once or twice, for 10 minutes. Add butter and remove from heat. With spoon, beat half the mixture into egg, then stir into mixture in double boiler. Cook, stirring, over hot (not boiling) water for 1 minute. Remove from heat and stir in vanilla. Cool, stirring once or twice, then chill.
Dissolve jello in 1/2 cup boiling water. Add 1/2 cup cold water. Let set while you prepare remaining ingredients: cream cheese, mayonnaise and salt. Fold into jello along with nuts, pineapple and cherries.
Mix all ingredients together. Roll into small balls. Place on cookie sheet and flatten with fork. You may dip in sugar before flattening, if you wish. Bake at 350° for 10 minutes.
In 1 cup water cook 1 cup small blueberries (thawed if using frozen blueberries) until smooth; strain out seeds to make smooth. Mix cornstarch and cold water; add this to berry mixture. Next, add sugar. Cook in saucepan until thickened; allow to cool. When cooled, add 4 cups blueberries (thawed if using frozen ones). Mix well and fold into baked pie shell and serve.
Mix cream cheese and chopped olives. Then spread on each ham slice. Now roll ham slice, starting with shorter side (may secure with a toothpick). Chill rolls overnight. Slice into about 1/4-inch wide pieces.
Mix salmon (juice and all) with flour. You may need more flour, it's up to you. Shape into patties and roll in self-rising corn meal. Refrigerate 1 hour. Yellow corn meal is better. Fry in oil; turn and brown on both sides.
Preheat oven to 350°. In a large skillet, brown meat, 1/2 chopped onion and 1 clove garlic over medium-high heat, stirring often to break up lumps of meat. Stir in refried beans. Transfer mixture to a medium bowl and set aside. In a large skillet, heat 2 tablespoons oil over medium heat. Add remaining onion and cook, stirring often, until softened, about 3 minutes. Add remaining garlic jalapeno pepper, chili powder and cumin. Cook, stirring, 30 seconds. Stir in tomato sauce and Ro-Tel tomatoes. Bring to a boil. Reduce heat to low and simmer partially covered, until sauce is slightly thickened, about 20 minutes. Stir 1/2 cup sauce into meat-bean mixture.
Boil noodles as directed on package. Meanwhile, steam broccoli, if desired. Chop green onions and cucumber. When noodles are done, drain and run cool water over. Place noodles in large bowl. Combine other ingredients and bacon bits as desired. Toss with choice of dressing.
Drain juice from oranges. Add enough water to make 2 cups liquid. Bring to a boil. Dissolve lemon jello into hot liquid. Add 1 cup cold water; cool until syrupy. Line spring-form pan with ladyfingers (bottom and sides). Fold syrupy mixture into whipped cream. Add oranges (save some oranges to decorate top). Fill lined spring-form pan with mixture. Chill overnight. Serves at least 10.
Boil potatoes with jackets on, cool, peel and grate. Heat soup and butter. Blend in sour cream. Layer in 9 x 11 buttered baking dish three times with potatoes, onions, cheese and sauce, ending with sauce.	Sprinkle top with crumbs; dot with butter. Bake at 350° for 45 minutes.
In large punch bowl, combine pineapple juice, orange juice and ginger ale. Add ice before serving.
In a large saucepan cook onions in butter covered for 20 minutes or until tender. Add condensed beef broth, worcestershire sauce, 1/4 tsp. salt and a dash of pepper; bring to a boil. Ladle soup into broiler proof soup bowls, place a bread slice on soup; sprinkle with cheese. Broil until cheese is golden brown. Make 6-8 servings.
Mix hamburger, milk, salt, cracker crumbs and onion. Make into meatballs. Put in 9 x 13 pan (shallow pan). Mix together catsup, vinegar and brown sugar. Pour over meatballs. Bake at 350° for 1 hour or until done.
Drain fruit. Cook puddings, using fruit juice, adding water and juice to make 3 cups. Cool; add fruit. Chill. Can be made day before serving.
Warm all ingredients to warm temperature. Line greased 9 x 5 x 3-inch loaf pan with waxed paper. Paper needs to extend 1/2 inch above all sides of pan. Grease paper.
Line 9-inch pie pan with pie crust. Fill with apples. Add sugar and cinnamon.
Combine milk, sugar and margarine. Put on low or medium heat and stir constantly until boils. After coming to a rolling boil, boil 5 minutes, stirring constantly (as this mixture scorches easily). Remove from heat; add chocolate chips and stir until melted. Then add marshmallows, nuts and vanilla. Mix all together well and pour on platter.
Coat the inside of a large Dutch oven with nonstick cooking spray. Saute onion and apple until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold. Yield: 10 servings.
Preheat oven to 350°. Wrap tortillas in foil; bake about 5 minutes until warm. Combine eggs, water and salt in a medium bowl; beat well. In a large skillet melt butter; add eggs and scramble until set. Remove from heat; place warm tortillas on a large, ungreased cookie sheet. Top each tortilla with 1/4 of eggs, onion, tomatoes, chilies and cheese. Bake for 5 to 10 minutes until cheese is melted. Top each with 1 tablespoon taco sauce and sour cream. Makes 4 servings.
Bring the chicken stock to a boil in a stockpot. Add the onions, 4 red peppers, tomatoes, garlic and carrots. Cook until the vegetables are tender, stirring occasionally. Season with the curry powder, salt and pepper. Pour into a blender container. Process until pured. Ladle into soup bowls. Top each serving with sliced roasted peppers.
In saucepan, combine sugar, water and spices. Bring to a boil. Reduce heat and simmer 10 minutes. Strain out spices and chill the liquid. Chill the wine and fruit juice. Combine thoroughly the chilled liquids when ready to serve. Makes 12 to 14 (4 ounce) servings.
Combine apple slices and 1/2 cup sugar in bottom of 2 quart casserole. Mix butter, oats, flour, 1/2 cup sugar and nuts. Sprinkle butter and oats mixture over apples. Bake in preheated 350° oven for about 1 hour, until topping is brown and apples are tender. Serve warm. May be topped with ice cream.
Cream together margarine and sugar. Add eggs, one at a time. Add lemon extract. Alternate flour and 7-Up. Mix well. Pour into tube pan or 2 loaf pans.
Cook shells as package directs. Drain. Rinse; drain again. Mash potatoes. Add cheese and 1/2 cup butter. When cool, add eggs, salt and pepper. Fill shells with the potato mixture and arrange in a single layer in baking dish.
Combine sugar, cocoa, salt and flour in medium size saucepan. Mix well. Add egg yolks, milk and butter. Stir all up good. Cook over medium heat, stirring constantly. Remove from heat after the mixture thickens and pour into unbaked pie shell. Cook until done. Top with meringue.
Mix all ingredients together and place in greased casserole dish. Bake, covered, at 350° for about 45 minutes. Uncover and bake an additional 15 minutes. Serve with bread warmed in oven or hot rolls and a tossed salad with a light dessert.
Drain pineapple. Mix all ingredients well. Put in pie shell and chill overnight.
Mix sugar and molasses together in saucepan. Boil for 5 minutes.
Mix jello with boiling water; let cool. Cream the cream cheese with mixer, add the other ingredients. Pour in dish and chill.
Drain pickles and cut in 1-inch cubes. Soak in sugar and vinegar 4 hours at room temperature, stirring occasionally. Put in jar with spice sack and cinnamon stick and refrigerate one week before eating.
Beat eggs and sugar until light. Add oil and vanilla and mix well. Sift together dry ingredients and add to creamed mixture. Add pineapple, carrots and 1 cup chopped nuts (optional) and mix well. Pour into greased and floured tube pan. Bake at 350° for 50 to 60 minutes. Mix together confectioners sugar, butter, cream cheese and vanilla. Spread on cake when cool.
Boil oleo, cocoa and milk. Add powdered sugar, vanilla and walnuts. Keep on low heat while frosting cake.
Do not dilute lemonade. Dissolve jello in boiling water; add sugar, then mix with other liquids. Chill thoroughly. Make a frozen mold from some of the punch mix and place in punch bowl when serving.
Cream margarine and sugar. Add eggs, flour and vanilla. Fold in pecans. Pour mixture into greased 9 x 13 pan. Bake at 300° for 45 minutes or until done.
Cook potatoes and onion in 2 cups water, until done. Do not drain. Add rest of ingredients and simmer 15 to 20 minutes. Add salt, pepper and butter to taste.
Fry 4 slices bacon in large frypan until crisp. Remove bacon and add onion and potatoes and fry for a short time. Add water to cover potatoes and lay fish on top of potatoes. Cook until fish turns white and solid (15 minutes).
Mix ingredients and chill. Slice thin. Bake at 350° for 10 to 12 minutes on an ungreased cookie sheet.
Beat egg whites until stiff peaks form. Beat in sugar. Fold in vanilla, salt and nuts. Batter should be fluffy. If not, beat longer. Drop by spoonfuls on ungreased cookie sheet. Bake at 275° for 40 - 60 minutes. Cookies will just barely be golden. If you cook too long, they will taste burnt.
Mix together, adding milk last. Place on heavily floured board. Work with hands until smooth enough to roll out. Roll out to 12 x 16-inches.
Mix meat, egg, onion, rice, 1/2 cup tomatoes, salt and pepper together. Wash, stem and seed peppers. Stuff peppers with meat and rice mixture. Put peppers, rest of tomatoes and 1/4 cup water in large skillet with tight lid. Cook slowly 45 minutes. Remove peppers to platter. Add sugar to tomatoes, turn up heat and cook until thick, stirring frequently. Spoon sauce over peppers and serve.
Beat together the eggs, oil, sugar and vanilla until thick and foamy. Add the zucchini and well drained fruit of your choice. Combine the dry ingredients with nuts and raisins. Add to the zucchini mixture. Divide between loaf pans and bake for 1 hour. Cool in pans for 10 minutes before cooling on wire racks.
Cook spaghetti until tender, drain. Stir butter into hot spaghetti, stir in beaten eggs and parmesan cheese. Form spaghetti mixture into a "crust" in a greased 16 inch pie plate. Spread with cottage cheese.
Mix sugar and vegetable oil. Add eggs and mix. Add flour, soda, salt, nutmeg, cinnamon, cloves and water; mix. Add pumpkin and mix. Place in loaf pans and bake at 350° for 35 minutes. Makes 2 loaves.
Roll each chicken breast in sheet of dried beef and wrap with a slice of bacon. Place in baking dish. Combine soup and sour cream and pour over chicken. Sprinkle with paprika. Cover with foil and bake 3 hours or more in 300° oven. Remove foil for last half hour to brown.
Preheat oven to 350°. Lightly grease 2 cookie sheets. Cream butter and sugar until light. Beat in egg yolks and vanilla. Sift flour, baking soda and cream of tartar. Fold into butter sugar mixture.
Cream together sugars, margarine and eggs. Add dry ingredients except oatmeal and chips, mix well. Mix together oatmeal and chips, then add to rest of mixture. Bake at 350° for 15 minutes.
Place pork chops in 9 x 13-inch pan. Add 1/3 cup Italian salad dressing. Cover with aluminum foil. Bake at 325° for 2 hours, then uncover and let brown; turn to brown on other side.
Cream together margarine (or butter) and powdered sugar. Add remaining ingredients. Mix well. Shape into small balls and bake at 350° for about 20 minutes. Cool slightly and roll balls in more powdered sugar.
Boil sugar, vinegar and salt until sugar is dissolved. Cool and add oil, pour over vegetables and refrigerate. Best if left in refrigerator overnight. Drain and serve.
Combine beef and rest of ingredients in a large bowl. Mix in tortilla chips and Thousand Island dressing and toss well.
Brown ground beef and onion in pan. Drain excess fat. Add soup, milk, macaroni, cheese, salt and pepper. Mix well. Bake at 350° for 20 to 30 minutes. Serve with salad and garlic bread.
Preheat oven to 375°. Cook the ground beef and onion over medium heat until beef is brown and onion is soft. Do not brown the onion. Drain off the fat. Add the seasoned salt, sour cream and Worcestershire sauce, stirring to mix well. Spread beef mixture into a 2-quart casserole dish. Spread mashed potatoes over meat, then top with cheese. Bake for 15 to 20 minutes.
Sprinkle chicken wings evenly with garlic pepper. Bake at 450° until golden brown (or grill until brown). Line baking pan with sliced Vidalia onions. Arrange wings on top of onions. Mix together melted butter, Red Hot and lemon juice. Pour over wings and bake in oven at 250° for 20 to 30 minutes, turning once or twice to coat wings.
Mix first four ingredients and cook until clear, stir occasionally. Remove from fire. Add strawberry gelatin and food coloring. Cool. Can keep in refrigerator overnight. When ready to serve, add strawberries and mix. Pour into a ready-baked pie shell.
Brown ground meat and onions in margarine in skillet over medium heat. Use a deep skillet with no-burn handle so you can use it in the oven. When heat is sufficiently browned, remove from stove. Add rest of ingredients and bake at 350° for 45 minutes to one hour.
If apples or pears lack tartness, sprinkle with 1 tablespoon lemon juice, if desired. Combine sugar, flour, cinnamon and nutmeg. Add sugar mixture to the sliced apples; toss to coat. Fill a pastry lined 9-inch pie plate with apple or pear mixture. Adjust top crust. Seal and flute edge. Sprinkle some sugar atop, or brush with milk. Cover edge of pastry with foil. Bake in a 375° oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more, or until crust is golden. Cool. Serves 8.
Heat oil and butter over moderate heat. Add bacon and cook until brown, not crisp, about 4 min. Add garlic, wine and pepper. Simmer until the wine is reduced to 2 Tbsp., about 3 min. Remove from the heat. In a large bowl, whisk together the eggs, cheese and salt. In a large pot of boiling, salted water, cook the linguine until just about done, about 12 min. Drain the pasta and add it to the egg and cheese mixture. Toss quickly. Pour the bacon mixture over the linguine. Add the parsley and toss just until mixed. Serve immediately with additional Parmesan.
Boil potatoes, celery, carrots, mushrooms and onion until tender. Drain, reserving some of the water. Return vegetables to stove and add butter, soups and velveeta cheese. Add milk and reserved water until you get thickness you like. Add salt and pepper to taste. Add parsley and chives if desired.
Place buttermilk and instant pudding in a bowl and beat. Add Cool Whip and beat. Stir in mandarin oranges with a spoon. Refrigerate. When ready to serve, add broken up cookies.
Be sure not to overmix batter. In mixing bowl, stir together flour, sugar, baking powder, salt and nutmeg. Stir in butter. Beat together eggs and milk. Blend into mixture just enough to moisten flour. Do not overmix. Fold in banana and chopped nuts. Spoon batter into a 12 greased muffin pan. Bake at 400° for 20 minutes. Yields 1 dozen.
Brown hamburg and drain. Add taco seasoning, beans and enough water to make moist mixture. Crush Tostitos and put 1/2 bag on bottom of a 9 x 13-inch pan. Put meat mixture over crushed chips. Layer onion, lettuce and tomatoes over top of meat. Top with cheeses. Add remaining Tostitos over cheese. Bake at 350° until heated through and cheese is melted, approximately 35 minutes.
Mix. Place in unbaked pie shell. Bake in unbaked pie shell at 350° until set. To make the Maple Walnut Pie, substitute maple flavoring for vanilla and walnuts for pecans.
Mix all ingredients in ice cream freezer can. Finish filling with milk. Makes 1 gallon.
Combine potatoes, 1/2 cup of butter, onion, chicken soup, sour cream and cheese. Spoon into 2 1/2-quart casserole dish. Stir remaining butter into crushed corn flakes; sprinkle over potato mixture. Bake at 350° for about 50 minutes, until brown. Serves 10 to 12.
Cut meat into 1/8-inch thick strips. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. Heat oil. Add beef and saute over high heat until brown. Cover and simmer 30 to 40 minutes. Turn heat up, add onion (sliced thin), peppers (cut in 1-inch squares), celery (sliced thin). Cook until veggies are tender about 10 minutes. Mix cornstarch and 1 cup water. Add to beef mixture and cook until thickened. Add 2 tomatoes, cut in wedges. Heat through and serve.
Combine 2 cups vanilla wafer crumbs and 1/2 cup Parkay margarine (melted). Press into a 9-inch pie plate. Bake at 375° for 8 minutes.
Brown onion and hamburg; drain. Make mix of eggs, hamburg, 3 cups spaghetti sauce, cottage cheese, salt, pepper, Parmesan cheese, parsley flakes, Mozzarella cheese and water.
Place potatoes, leeks or onions, carrots, celery and water in large kettle. Add salt and pepper. Bring to boil and simmer for 40 minutes. With slotted spoon remove half of the carrots and celery and some of the firmer potato pieces and reserve. Puree the remainder of soup until smooth. Return to kettle and add reserved vegetables, margarine, milk, seed and tarragon. Reheat and check seasonings.
Preheat oven. Bake at 300° to 400° for 10 minutes. Mix all ingredients except flour and milk. Add flour and milk alternately until mixed well.
Saute onions and garlic in oil in 10-inch skillet. Stir in chicken, tomatoes, rice, water and spices. Bring to boil. Cover. Reduce heat. Simmer 20 to 25 minutes until rice is tender. Sprinkle with cheese and green onion. Cover until cheese is melted. Serves 4.
Cook grits. Put garlic cheese in hot grits. Add eggs and enough milk to make 1 cup. Add egg mixture to grits. Bake in oven until browned on top at 350°.
Slice apples into a buttered 9 x 9-inch baking dish. Sprinkle with sugar, cinnamon and milk. Dot with butter.
Combine all ingredients together. Pour into 1 1/2-quart casserole. Bake in moderate oven (350°) for 1 hour.
Combine 2/3 cup flour, salt, nutmeg, cinnamon, onion powder and pepper in large bowl. Thoroughly coat chicken in flour mixture. Place potatoes on bottom of slow cooker. Top with chicken. Combine soup, juice, mushrooms, remaining flour, sugar and orange peel in a small bowl; stir well. Pour soup mixture into slow cooker. Cover and cook on high 3 to 4 hours or low 8 to 10 hours. Serve with rice.
In a large pie pan, layer the first 5 ingredients in order listed. Bake at 350° for 25 minutes. Garnish with the green onions. Serve hot with chips.
Brown meat; add taco mix. Mix and add the water; simmer, uncovered, for 10 minutes. Cool and add the remaining ingredients. Just before serving, mix in Doritos and add dressing.
Flour meat and put chunks in melted oleo to brown. Put onion with this to cook. After browned, add soup and water. Simmer 1 hour. Cook noodles and drain. Mix all together. Sprinkle cheese on top and bake until cheese melts.
Mix all dry ingredients together and fold in mayonnaise. Gradually add milk. Bake at 350° for 30 minutes.
Cut sausage into small pieces. Fry until brown. Add the water. Combine other ingredients, except butter, and stir into the sausage. Grease a casserole dish and turn the mixture into it. Dot with the butter and bake at 375° for 30 minutes or until heated through. Serves 6.