HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli according to package directions. Drain. Add soup, mayonnaise and peanuts. Mix well. Add eggs and onion. Mix well.	Melt butter and pour over bread crumbs. Pour broccoli mixture into greased 1 1/2 or 2 quart casserole dish. Sprinkle with grated cheese and top with buttered bread crumbs. Bake at 350° for 30 minutes. Serves 6 to 8.
Cook flour and milk until thick like pudding. Let cool. Cream and add sugar, Crisco and vanilla. Beat well.
Make dressing of sour cream, sugar and vinegar. Pour over thinly sliced cucumbers and onions.
Remove crusts from bread and flatten each slice of bread with a rolling pin. Spread each slice with the soft Boursin cheese. Place asparagus spear on top of each and roll up. Cut into thirds. Dip in melted butter. Roll in mixture of Parmesan cheese and sesame seeds. Bake at 425° for 10 to 12 minutes. Can be frozen and reheated.
Gradually add salad dressing to cream cheese, mixing until well blended. Add remaining ingredients; mix well. Chill. Makes 2 cups.
Prepare cake mix as directed on box, adding frozen coconut. Bake as directed. While cake is warm, glaze with following glaze.
Sift dry ingredients. Cream oleo with sugar; add eggs and vanilla. Add bananas, nuts and sour cream. Gradually add dry ingredients and mix at low speed one-half minute until blended. Pour into a greased loaf pan and bake at 350° for 1 hour or until bread tests done.
Dissolve yeast in warm water. Combine margarine, molasses, honey and salt. Mix well. Add yeast mixture. Gradually add flour. Turn onto floured surface and knead until smooth. Place in greased bowl and let rise until double. Punch down. Let dough rest a few minutes. Shape into 4 loaves. Place in greased bread pans. Let rise about 1 hour. Bake at 375° for 35 to 40 minutes. Makes 4 loaves.
Saute onion in margarine; stir in soup and heat about 2 minutes. Add rice, beans, ham and seasonings. Turn into buttered 2-quart casserole dish. Top with cheese. Bake for 20 minutes at 350°.
Mix burger, olives, onions, peppers and seasonings together. Place half of corn chips in bottom of pie crust. Spread burger mix over corn chips. Spread with sour cream. Cover with grated cheese. Sprinkle remaining corn chips. Bake in preheated 375° oven for 25 to 30 minutes. Then sprinkle shredded lettuce over top and arrange tomato wedges and avocado slices nicely around middle of pie.
Sift dry ingredients into bowl. Add remaining ingredients and heat until almost smooth. Pour into greased pan. Bake in a 350° oven for 30 minutes.
Mix together and bake in greased loaf pan for 1 hour at 350°. Let cool in pan.
In large saucepan over low heat, melt chocolate and butterscotch bits, stirring occasionally. When thoroughly melted, remove from heat and add chow mein noodles and nuts (if desired) and coat noodles with melted mixture thoroughly. Spoon out on wax papered covered cookie sheet and place in refrigerator until firm. Place in tightly covered container and could be stored in refrigerator if you would like. Makes about 3 dozen pieces.
Mix sugar and zucchini in blender, add lemon juice. Bring to boil and boil hard for full 20 minutes. Add jello and stir well. Put in hot jars (pints) and seal. Makes about 3 pints. Use a large kettle to cook in.
Combine butter, sugar and corn syrup. Stir well. Bring to boil. Stir in milk. Simmer, stirring constantly. Stir in vanilla. Pour over popcorn. Butter hands and shape into balls.
Core and steam cabbage. When wilted and cooled, peel off leaves. Mix together raw beef, sausage, onion, cooked rice and salt and pepper to taste. Put some of the mixture on a leaf and roll up like a sausage. Place in large baking dish (8 1/2 x 13-inch) and cover with mixture of butter, hot water and cream of tomato soup. Dot with a little butter, if desired. Bake 1 hour at 300 to 350° until meat is done.
Mix flour and margarine like pie crust; press into 9 x 13-inch pan. Sprinkle with chopped nuts. Bake at 350° for 20 to 25 minutes.
Set out 2 eggs to warm at room temperature. Preheat oven to 325°. Set aside 3 bowls (1 large and 2 small) and a baking pan, 6 x 3 1/4 x 2 1/2-inch, greased and floured.
In vegetable oil, cook meat. Saute garlic with the meat. Add carrots, onions, turnips, tomatoes, salt, tomato paste, peppers, water, bouillon, cumin, thyme and bay leaf. Make a mixture of remaining spices. Blend well and use 3/4 teaspoon of mixture in the sauce (more or less to taste). Cook vegetables and seasonings with meat for 1 1/2 to 2 hours. Add zucchini, chickpeas and cabbage. Cook until done. This recipe can be doubled or tripled as needed. Couscous grains can be found in the supermarket, Near East brand. Cook couscous grains. Put sauce over the grains in individual servings. Warm raisins can be sprinkled over the servings.
Sift dry ingredients together and set aside. Cream butter and sugar. Add eggs and beat well. Add flavorings and then stir in the dry ingredients. Chill dough until it is stiff enough to work with (at least 3 hours). Working with a portion of the dough, keep the rest refrigerated until ready to use. Knead a couple of times until dough is pliable and roll out on floured table to 1/4-inch thickness. Cut in shapes and bake in 350° oven until the cookies just start to brown at the edges. Do not overbake. Cool and frost or decorate with colored sugar before baking. Makes about 6 dozen cookies. Freezes well.
Mix well. Form ball. Chop green onion tops and sprinkle on top. Chill and serve.
Pound deer steaks with meat mallet. Salt and pepper both sides, dip in flour and fry in oil, in frying pan. Lightly brown each side, does not have to cook red out of meat. Place in baking dish, after all meat has been cooked (add more oil if needed). Pour most oil out of frying pan. Add onions, stir add flour (to make gravy). Pour in water and sauce. Mix, may not set up as thick as gravy. Pour over meat, and bake at 350° for 1-2 hours until can cut with fork.
Slice carrots; cook and drain. Put in a 2-quart casserole. Add onion and green pepper. Set aside. Combine in saucepan the remaining ingredients. Cook 5 minutes; pour over carrot mixture. Bake 30 minutes at 350°.
Wash mutton and put twice through mincer. Add to it the green chilies, ginger and garlic. Then salt, pepper and onion. Mix spices well in the mincer and make kabobs in the form of ping-pong ball size and shape. Push skewers through kabobs. Pat and mold until mince clings around skewers.
Spoon vanilla ice cream in the bottom of parfait glasses (about 2 heaping teaspoonfuls). Next, put 1 or 2 teaspoons of thawed grape juice (do not dilute the juice with water). Add another layer of ice cream. Top with grape juice for top layer. Cover with foil and freeze. When ready to serve, let them soften slightly and pour 7-Up over top.
Mix flour and sugar with baking powder and salt. Cut in butter, add the egg, and mix to make crumbs. Place half of crumbs into sheet cake pan, pour can of pie filling over, and sprinkle remaining half of crumbs on top. Bake at 350 degrees for 30-35 minutes.
In a large bowl, toss bread crumbs and chicken broth. Add chicken, rice, pimentos, parsley and salt. Pour into a greased 13 x 9-inch baking pan. Pour beaten eggs over all. Bake in 325° oven for 1 hour, uncovered. Let set a few minutes before cutting into squares or slices.
Mix all ingredients together in a large stock pot. Simmer 2 to 3 hours.
Pour 1/2 cup root beer or cola into 16 ounce soda glass and spoon ice cream into glass. Top with remaining root beer or cola.
Cream butter and sugar together with mixer. Mix in remaining ingredients. May have to mix by hand by the time the last cup of flour is added. When mixed well, chill dough overnight in the refrigerator. When baking, take a 1/2 to 3/4 tablespoon of dough and touch lightly into some flour. Roll out (with hands) to a length of 8 to 10 inches on a clean, lightly floured area of countertop or table. Take string and form a pretzel shape (or an 8) on an ungreased cookie sheet. Bake at 450° for about 5 minutes. Can put them in the broiler for a few seconds to brown them a little.
Measure flour and sift. Add salt and baking powder. Sift 4 times and set aside. Measure sugar and set aside. Cream oil and butter. Add part of sugar and cream until sugar and eggs are gone. Add 1/3 flour and half of milk with flavoring in it, 1/3 flour, rest of milk and last of flour. Put in pan. Bake at 350° for 1 1/2 hours.
Mix together flour, brown sugar and margarine as you would pie crust. Press into 9 x 13-inch pan. Bake at 375° for 10 to 15 minutes; cool. Crumble and sprinkle in 9 x 13-inch pan leaving crumbs loose. Don't pat down. Beat 3/4 cup butter, powdered sugar and cream cheese all together and spread over crumbs. Spread chopped nuts on top. Dissolve jello in boiling water; add strawberries, juice and all. Chill until mixture is almost set. Pour over nuts. Top with whipped topping. Garnish with nuts. Refrigerate 8 hours.
Make jello and let thicken until like egg whites. Add strawberries, cut up or mashed. Add drained, crushed pineapple, softened cream cheese and walnuts together and fold into the Cool Whip. In jello mold, layer jello, then Cool Whip, the jello, etc., ending with jello on top. Let set in refrigerator overnight.
Cut potatoes into quarters. Coat with vegetable oil, then with onion soup mix. Bake in greased casserole dish for about 45 minutes or until tender.
Combine all ingredients except Ritz crackers and butter. Mix well and place in lightly greased casserole dish. Combine oleo and crackers; place on top of casserole and bake at 350° for 30 to 45 minutes or until onion is tender and casserole is bubbly. Serves 8.
Mix all except ginger ale. You may freeze the punch base in ziploc bags until ready to use. Let partially thaw before serving.
Combine first 5 ingredients and cook over heat until thick. Stir small amount of hot mixture into egg yolks. Pour back into saucepan and cook until thick. Add butter and vanilla. Pour into baked pie shell. Top with meringue.
Combine sugar and syrup and boil 1 minute. Add vanilla and peanut butter. Add corn flakes and stir. Drop by tablespoon on wax paper or pour into 9 x 13-inch pan.
Heat marmalade in a saucepan over low heat until liquified. Cool. Add egg, milk and shortening. Stir mixture into sifted dry ingredients. Mix until well blended. Pour into loaf pan. Bake for 1 hour at 350°.
Flour and season chicken. Brown in shortening. Place chicken in casserole dish. Add soup to skillet in which chicken was browned. Add curry powder and mushrooms; mix well. Pour over chicken. Cover; bake at 350° for 1 hour. Serve with rice.
Grind or chop cranberries and apples in food processor. Mix all ingredients except cream and let chill overnight. Next morning, whip cream and fold into cranberry mixture. Makes 8 to 10 servings.
Mix together potatoes, soup, sour cream and cheese. Place in 9 x 13 baking dish. Top with cornflakes or crumbs. Cover and bake at 350° for 1 hour and 15 minutes.
Combine rice, cheese, 1/4 cup salad dressing and egg; mix well. Press onto bottom and sides of a 9-inch pie plate. Set aside.
Mix crackers and butter for crust. Beat the cream cheese, sugar and vanilla until fluffy. Mix dry dessert topping. Fold into cream cheese. Chill overnight. Top with cherry pie filling. Optional: Sprinkle crumbs on top.
Mix first 6 ingredients together. Tear cake into small pieces and fold in with other ingredients lightly.
Mix boiling water and Jell-O together; let cool. Mix all together and freeze. When ready to serve, get out of freezer several hours ahead of time. Place in punch bowl; add 2 bottles ginger ale and mix.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in blueberry pie filling. Sift together dry ingredients; add to blueberry mixture. Mix well. Pour into two greased loaf pans. Bake at 350° for 30 to 35 minutes, or until toothpick inserted into middle comes out clean.
Cook broccoli according to package directions. Drain well and set aside. Saute onion in butter until tender. Add soup, milk and cheese. Cook over medium heat, stirring constantly until cheese melts. Stir in rice and broccoli; pour into greased 2-quart shallow casserole. Bake at 350° for 30 minutes.
Place peaches in a 9 x 9-inch glass baking dish (do not grease). Mix remaining ingredients and pour over peaches. Bake at 400° for 30 minutes.
Brown pork chops in hot fat in pressure pan. Place rice in hot fat. Stir constantly until well browned. Add tomatoes, seasoning, chopped onion and green pepper. Stir well. Add pork chops and water.
In skillet, add 1 tablespoon oil and heat. Add pork, one pound at a time, and brown. Place meat in a 4-quart saucepan and set aside.
Grease a 9 x 5 x 4-inch cake pan. Cream the margarine and applesauce. Add egg and vanilla to mixture and blend well. Stir in dry ingredients (artificial sweetener, flour, soda, cinnamon, cloves, raisins and pecans). Bake mixture for 1 hour at 350°.
Boil the brown sugar and Karo until sugar dissolves. Add the margarine and Eagle Brand milk. Cook, stirring occasionally, until firm ball stage. Add the soda (will foam up). Stir, then pour over the popped corn.
Cook the spinach and the broccoli a little less than the box says. Add a tablespoon of vinegar to each. Add the sessonings to the soups, then fold in the drained spinach and broccoli. Pour into 10-inch buttered casserole and arrange the onions and tomatoes on top. Sprinkle cheese on top. Bake at 325° for 35 minutes.
Mix chicken soup, mushroom soup, tomatoes, onion and broth together to make sauce. Bring just to a boil. It will thicken. Set aside. Line casserole dish with 1/2 Doritos and 1/2 cup cheese (shredded) on top of chicken. Pour sauce over all, then put remaining Doritos on top and sprinkle cheese on top. Place in 400° oven for 30 minutes.
Saute onion in butter with a little water and put in broccoli. Add other ingredients, rice being last. Pour into a casserole dish and bake at 350 degrees until brown (approximately 20 to 25 minutes).
Put sugar, cinnamon sticks, cloves and allspice in coffee filter basket of coffeemaker. Fill pot with juices and water, let perk and serve. Makes 20 cups! (Large coffee maker.)
Preheat oven to 375°. In a large saucepan, cook celery in margarine until tender. Stir in flour, bouillon and pepper; add 4 1/2 cups milk. Cook and stir until thickened and bubbly. Stir in chicken, carrots, potatoes and peas; remove from heat. In a medium bowl, combine remaining milk and biscuit mix; mix well. Turn 2/3 of dough into well-greased 13 x 9-inch baking dish; sprinkle with flour. With floured hands, pat evenly over bottom and up sides of dish. Pour chicken mixture into prepared dish. Turn remaining dough onto a well-floured surface. Knead until smooth. Roll out to 1/8-inch thickness. Cut into eight 3-inch rounds; arrange on top of casserole. If desired, beat together egg yolk and water. Brush on rounds. Bake 25 to 30 minutes or until crust is golden. Refrigerate leftovers.
Chop broccoli and Cheddar cheese in cubes. Add olives, cubed avocado and nuts. Fold in salad dressing (not too much). Refrigerate until ready to serve.
Fry bacon until crisp; drain and crumble, reserving drippings. Add onion to drippings; cook until tender. Add vinegar, 1/4 cup water, sugar, sprinkle of salt and bacon. Cook and stir until it boils. Place lettuce in bowl, pour hot dressing over, garnish with radishes and egg.
Mix in large bowl the butter and shortening. Add sugar; beat until smooth. Add eggs and buttermilk. Add remaining ingredients: flour, baking powder, soda, salt and lemon extract. Bake at 350° for 1 hour or until golden brown in floured and greased tube pan. Can use 13 x 9-inch pan (bake about 45 minutes).
Saute onions in 2 tablespoons of the butter. Add the mushrooms, dill, 1/2 cup of the stock, soy sauce and paprika. Simmer 15 minutes.
Preheat oven to 350°. Combine dry ingredients in a large mixing bowl. In a separate bowl, combine wet ingredients; stir wet ingredients into dry ingredients. Add in just enough milk to make a cake-like batter. Mix in blueberries. Pour batter into greased large muffin tins. Bake at 350° for 25 to 30 minutes, until toothpick inserted in center of muffin comes out clean.
Cook and drain broccoli. Saute onion and celery in oleo. Mix all ingredients in a buttered baking dish and bake at 350° for 40 to 45 minutes.
Sort beans in bowl; rinse. Put beans in a large pan; cover with water. Boil rapidly for 10 to 15 minutes. (This swells the beans.) Rinse and put in crock-pot with the ham chunks. Add a little salt. Cover with water. Cook on high for 8 to 10 hours.
Set aside cooked bacon. Heat all ingredients in a 12-inch Dutch oven to boiling, 10 coals on top and 6 coals on bottom. Add bacon last as garnish.
Mix sugar and Crisco. Add potato water and mashed potatoes. Beat eggs. Add to mixture along with the remaining ingredients. Cover with towel. Let rise until doubled in size. Punch down. Knead and make into rolls. Cover rolls with butter (lightly). Cover pans with towel. Let rise. Bake at 350° until golden brown.
Combine flour, baking powder, eggs, milk and seasonings into a batter. Stir in the clams, mixing thoroughly. Drop from spoon into deep, hot fat and cook for 1 minute or until golden brown. Richer cakes may be made by using 1/2 cup clam liquor and reducing the milk listed to 1/2 cup. This recipe serves 4.
In heavy skillet, saute chops in oil until golden brown on both sides, then season with salt and pepper. Combine orange and lemon juices with honey, cinnamon and ginger and pour over chops. Cover tightly and cook for 20 minutes over medium heat. Add peaches; cover and cook until heated through (about 10 minutes). Remove chops and peaches; reduce sauce, if desired, and pour over chops and peaches. Serve. Makes 3 servings.
Scald sweet and sour milk. Strain through cheesecloth to curd. Add sugar, yolks of eggs (slightly beaten), lemon and salt. Line patty pans with paste. Fill with mixture and sprinkle with chopped almonds. Bake until mixture is firm to the touch.
Cook spaghetti as directed on package. Drain. Saute onion. Grease baking dish. Cut up tomatoes. Layer twice as follows: spaghetti, tomatoes, onion and cheese.
Preheat oven to 350°. Grease 2-quart round casserole.
Grease pie plate. Preheat oven to 400°. Mix first 6 items together and place in pie plate. Beat last 5 items until smooth and pour over vegetable mixture. Cook for 30 minutes or until knife inserted comes out clean.
Combine sesame seed, bread crumbs, parsley, salt and pepper in 9-inch pie plate. Combine egg white and water in second 9-inch pie plate. Dip fish first into egg white mixture, then into sesame seed mixture, coating both sides. Place on waxed paper. Panfry half of fish in 1 1/2 tablespoons of oil in skillet over high heat on one side for 3 minutes. Turn over and cook 2 minutes longer or until fish is white in center and flakes easily. Transfer to platter and keep warm. Clean skillet well with paper towel before frying second batch. Add remaining 1 1/2 tablespoons of oil before frying.
I found that the liquid (not fat) from the broiled bacon is very flavorable, so I add some to the mixture and use only 1 pound of bacon. Bake, uncovered, for 2 hours at 325°. If too soupy, bake longer. Do not turn up the heat. The beans will cook up and become mushy.
Boil sweet potatoes until tender and let them cool for 20 minutes. Peel potatoes and slice them, laying them in a shallow pan. Sprinkle sugar and cinnamon to cover. Repeat this procedure again, laying potatoes on top of one another. Place pieces of margarine to cover the last layer of potatoes.
Brown chicken in Pam or 1 tablespoon oil. Dissolve bouillon in 1 cup water. Add quartered orange, rice and picante. Add more water if too dry before rice is done. Cook about 20 minutes on stove.
Cook broccoli, onion, celery and bouillon cubes until tender and drain. Add the milk, Velveeta cheese, flour and butter. Mix well until melted and blended well.
Take left over beef 'n cut up in pieces...add taters 'n onions thet hav bin cut up in tiny pieces...pore in sum beef stock 'n cook.
Add all ingredients together. Simmer for 30 to 45 minutes until well seasoned through.
Cook and grate potatoes. Cook onions, chopped fine, and celery, chopped fine, in 1/4 cup oleo until brown. Add cream of celery soup, cream of mushroom soup, sour cream, bacon bits and salt to taste. Pour over grated potatoes. Mix thoroughly. Bake until heated through approximately 20 minutes at 350°. Add grated cheese after baked.
Melt Velveeta in microwave oven approximately 1 1/2 minutes. Stir in salsa. Serve with tortilla chips.
Mix butter, flour and cheese all together with your hands, then roll out on floured board and cut with a very small biscuit cutter. Place on cookie sheet and brush tops with beaten egg. Put a pecan on top of each and bake at 350° for 10 minutes. As soon as you take them out of oven, sprinkle them with salt and remove from cookie sheet. These are delicious as snacks and tidbits. You may leave the pecans off some of them for variety. They are just as good.
Pour boiling water over tomatoes for 2 minutes, then skin. Combine everything and bring to boil. Reduce heat and simmer slowly for 1 1/2 hours. Can be water bath processed or frozen. Use with pasta or as an accompaniment to meat.
Cream the butter and sugar until light and fluffy. Add vanilla and egg. Beat thoroughly. Sift together flour and salt; gradually add to creamed mixture.
Bring the sugar and water to a boil. Be sure all the sugar is dissolved. Pour over lemonade and orange juice. Pour 1/2 of the pineapple juice into a blender. Add large pieces of banana; puree. Add to juice mixture with remaining pineapple juice. Freeze in 2 large Ziploc bags for easier access. Thaw approximately 45 minutes to 1 hour before placing in punch bowl. Add the 2 liter bottles of ginger ale.
Cut fresh pineapple into chunks and marinate in creme de menthe for about 2 hours. Spear each chunk with pick and serve from deep bowl. Cover with plastic wrap until ready to serve.
Remove crusts from bread slices and roll thin. Cut each piece of bread in half, spread with cream cheese and roll up. Dip in melted butter, sugar and cinnamon. Freeze.
Slice orange off 1/3 down from the top. Spoon fruit out of bottom 2/3 of the orange, leaving an empty shell. Prepare the cake mix according to box directions. Fill each orange shell halfway with batter. Place in coals to cook. It may take 10 to 15 minutes (can be done in reflector oven). Gingerbread mix is real good.
In saucepan, combine all but lemon. Heat to just boiling. Serve in mugs with lemon slices as floaters in each. Yields 8 servings.
Combine all ingredients in bowl. Blend at low speed to moisten. Scrape sides of bowl. Beat at medium speed 3 minutes. Pour into 10-inch tube pan, greased. Bake at 350° for 55 minutes. Cool.
Rinse 2 cans of pinto beans and drain. Put rest of ingredients in 1 1/2-quart casserole and mix thoroughly. Bake uncovered in 350° oven for 1 to 1 1/2 hours, stirring occasionally.
Mix chopped items with cream cheese. Spread mixture on flour tortillas. Roll like a jelly roll. Secure rolls tight with toothpicks. Refrigerate until cold. Slice rolls into circles and arrange on platter.
Mix sugar and cinnamon. Dip each section in melted butter. Roll in sugar cinnamon mixture. Drop in tube or bundt pan that has been greased and floured. Sprinkle pecans as you layer the sections. Bake at 400 degrees for 30 minutes.
Soften yeast in warm water. Combine hot milk, sugar, salt and shortening in a large mixing bowl. Cool to lukewarm. Stir in 2 cups of flour. Mix well. Add yeast mixture. Mix well. Add enough of the remaining flour to make a moderately stiff dough. Turn out on floured surface and knead until smooth (about 10 minutes). Shape in a ball. Place in a greased bowl, turning once to grease surface of dough. Cover with a towel and let rise in a warm place until double in size (about 1 1/4 hours). Punch down. Shape into desired dinner rolls or make 2 loaves.
Spread ice cream on sponge cake and put in freezer until ready to serve. Add salt to egg whites and beat until very stiff. Gradually add the sugar, beating constantly. Fold in vanilla flavoring. Remove the cake from the freezer and cover with the meringue. Be sure that the meringue completely covers all the ice cream. Bake for 4-5 minutes in a preheated 475° oven or until meringue is slightly brown.