HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together with a beater. Pour over steaks. Let marinate overnight. Broil to taste.
Saute vegetables; add soups and chopped up chicken in large bowl. Grease a large casserole dish and put a layer of crushed chips and a layer of chicken mixture and cheese. Top with cheese last. Bake at 425° until done, but don't overcook, it will be too dry.
Beat eggs, then add oil, sugar, vanilla, cinnamon, baking soda, baking powder and flour. Mix well, then stir in carrots and pineapple. Spray pans with Pam. Fill bread pans 3/4 and bake at 325° for 1 hour. Breads will be very moist when done.
Cook ziti using package directions for 10 minutes. Drain. Saute garlic in olive oil in skillet for 1 minute. Drain thawed broccoli. Combine ziti, garlic, broccoli, Parmesan cheese and cream in bowl; mix lightly. Pour into a 9 x 12-inch baking dish. Top with Mozzarella cheese. Bake, covered, at 350° for 30 minutes or until hot and bubbly. Yield: 10 servings.
Place corn syrup in a small 1-quart saucepan. Boil until syrup turns golden brown. Pour hot corn syrup over peanut butter, beating on medium speed of mixer. Mix until ingredients are combined. Immediately turn out on a buttered cookie sheet and pat out to about 1/4-inch thickness. When cool, spread one side with melted sweet chocolate. Let chocolate harden, then turn candy over and spread other side with chocolate. Break or cut into pieces. Makes about 40 pieces.
Mix up gud...fur ever 5 cups uv the mixture, add 3 cups uv sugah 'n cook only fur a few minutes. Cut 3 slices each uv red 'n green crystalized pineapple fur each jar to make it look Christmussy...jar 'n seal.
Wisk eggs and combine other ingredients. Make sure ham, bacon or mushrooms have been cooked. Pour into 2-quart dish. Bake at 350° for 45 to 50 minutes. Let stand 10 minutes before cutting.
Cook chicken,	onions, garlic and half of sherry in chicken broth for 1 1/2 hours. Cut chilies in chunks and tear tomatoes apart with 2 forks. Take chicken out and add tomatoes, chilies and rest of sherry. Add salt, pepper, basil and Mexican seasoning to taste and simmer for 1 hour. Cube chicken and put back in before serving to get hot. Put grated Monterey Jack cheese in bottom of bowl and put soup on top and serve. Serves 15 to 20.
Remove shells from crabmeat. Cook onion and green pepper in butter until tender. Blend in flour. Add milk to make white sauce. Add seasoning, eggs and crabmeat. Put in well-greased pan. Bake at 350° for 25 minutes.
Peel and dice potatoes and onion. Put potatoes, onion and salt in pan and cover with water. Cook until potatoes are tender, adding a little water if necessary. Empty can of soup into pan and add milk gradually (may not need all of it at this point). Stir ingredients together and continue cooking over low heat, stirring occasionally, until mixture is heated thoroughly. If soup appears too thick, add a small amount of milk until desired consistency is reached.
In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Gradually stir in water and ReaLemon. Over medium heat, cook constantly until thick and comes to boil. Add blueberries. Cook and stir until mixture comes to boil. Serve over ice cream.
Brown turkey; drain. Add veggies and V-8. Put in glass dish. Cook at 350° for 30 to 45 minutes. Top with cheese. Makes 4 servings.
Mix all ingredients. Bake at 350° for 55 minutes. Cool before icing.
Beat egg whites stiff; add vanilla. Roll crackers to fine crumbs; add all dry ingredients to crackers. Mix and fold into egg whites. Pour into a greased 9 or 10-inch cake pan. Bake 30 minutes at 350°. Cook; cut into squares.
Butter 8-inch square pan. Stir milk and chips in 2-quart casserole. Add chocolate. Microwave on High 1 minute and stir. Microwave about 2 more minutes until chips and chocolate are melted. Stir in vanilla and nuts. Spread evenly in pan. Refrigerate until firm. Cut into squares.
Melt margarine and Cheez Whiz. Stir until blended well. Drain Veg-All and add to margarine and cheese mixture. Put into well-greased casserole dish. Add crushed Ritz crackers to top. Bake at 350° for 30 minutes.
Brown the hamburger in a 2-quart or bigger cooking pot. Halfway through the browning process, add the diced onion, salt and pepper to taste and 1 to 2 tablespoons of chili powder. Drain if needed. Add the cans of kidney beans, juice and all. Add tomato juice. Cook on medium heat until it starts to boil. Stir often. Turn down to low heat and simmer for at least 1 hour. You can add more chili powder if you like it hotter. This is always better the next day.
*Flour 1 side of bottom crust and place in pie pan, flour side down.
Use oil to moisten rice and soy sauce to taste. Place all ingredients in a large frypan. Cook until crisp.
Place olive oil in a saucepan. Brown the chopped onion in the oil. Cut the potato into small pieces. Brown the potato. Add the beans, water and catsup. Let the mixture simmer until the potato is tender. Add the macaroni; cook until tender, 7 to 8 minutes.
Combine all ingredients except whipping cream. Beat on high speed for 20 minutes until stiff. Fold in whipping cream. Pile high into baked and chilled 10-inch pie crust. Place in freezer overnight until served.
In bowl, mix the two, two, two together, then if you want fruit, put that at the bottom of the greased pan. If not, pour the batter into pan and bake for 1 hour or a little more until nice and brown.
Mix everything. Spread on tortillas. Roll up tight. Wrap and refrigerate overnight. Before serving, insert toothpicks to secure, and slice between them into bite-size pieces. Serve with picante sauce or salsa.
Heat oven to 325°. Mix eggs, sugar, oil and beans until smooth. In a separate bowl, put the next 4 ingredients. Add to bean mixture just until combined. Stir in raisins and vanilla. Fill two 8 1/2 x 4 1/2-inch loaf pans and bake for 50 to 55 minutes.
Roll chicken in flour, salt and pepper. Fry in oil. Mix butter, red and green peppers, celery, ketchup, brown sugar and onions. Pour over browned chicken. Simmer for 30 minutes. Pour over cooked rice.
Mix all ingredients in one bowl. Wrap in lumpia wrappers. Heat oil in skillet. Fry egg rolls until golden brown. Dip in sweet and sour sauce.
Mix together sugar, flour, shortening and 2/3 cup milk. Blend at medium speed for 2 minutes. Add the remaining milk, eggs and vanilla. Blend at medium for 2 minutes more. Bake at 350° for 25 to 30 minutes.
Flatten chicken breasts to 1/4-inch thickness. Place cheese and onion on each breast and fold chicken over cheese and onion. Secure with toothpicks. Dip into eggs and crumbs. Place in baking dish. Pour sauce over to cover chicken and bake at 400° for 20 minutes. Serve over noodles.
In medium size saucepan, saute onion in olive oil over medium heat. Add 2 cups water and lentils; boil until lentils are tender. Add rice and enough water to cook rice until done. Serve as side dish or main dish.
Brown meat, sausage, onion and garlic. Add corn, peas, mushrooms and olive after drained and cut up. Add tomatoes and tomato sauce. Cook the macaroni. Drain, then add all other ingredients. Pour into baking dish. Put grated cheese on top. Bake for 30 minutes at 350°.
Melt 2 tablespoons margarine over medium heat. Add celery and onion. Cook, stirring, 3 minutes. Pour sauce over macaroni mixture. Mix bread crumbs and melted margarine. Sprinkle over casserole. Bake 25 to 30 minutes, or until bubbly, at 350°. Serves 6.
Beat until thick the eggs. Gradually add sugar, beating constantly. Add vanilla. Sift together flour, baking powder and salt. Add to first mixture and mix well. Heat to boiling point the milk and shortening. Add all at once to the mixture, beating well. (Do not add any more flour as this batter is very thin.) Pour in 8-inch cake pan and bake 30 minutes in moderate oven (350° to 375°).
In large pan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add corn flakes. Stir until well coated. Drop by teaspoonful onto wax paper, then add red cinnamon candies.
Thoroughly cream 1/2 cup shortening, sugar and vanilla. Beat in eggs, then chocolate, melted.
Combine sugar and flour in casserole dish. Add pineapple and cheese. Pour in 1/3 of the pineapple juice and stir well. In separate bowl, combine butter and cracker crumbs. Mix well. Put on top of pineapple mixture. Bake at 350° for 30 minutes.
Mix and combine with cooked potatoes, chopped onions, chopped celery and chopped green peppers. Season with onion salt and celery salt to taste.
Preheat oven to 350°. Unroll crescent roll dough into 2 strips; pinch together into rectangular shape in a 9 x 13-inch pan. Bake for about 10 minutes. Do not overbake. Mix Ranch dressing, softened cream cheese and milk; spread onto cooled dough. Sprinkle vegies on, then cheese last. Chill for 1 hour. Cut into squares.
Combine meat, pepper, water and garlic. Shape into 6 patties. Brown hamburgers in heated oil in frying pan, 3 minutes each side. Combine ginger, soy sauce, water chestnuts and honey. Pour ginger mixture over hamburgers in pan and cook over low heat for about 5 minutes, turning often.
Mix pudding with 1 less cup milk than total box directions call for. Line 13 x 9 x 2-inch pan with graham crackers. Add Cool Whip to pudding. Add 1/2 pudding mixture, another layer of graham crackers, layer of pudding mixture, another layer of graham crackers.
Cook broccoli to package directions. Cook rice according to package directions. Saute onion in melted oleo until the onion is clear. Add chopped broccoli. Add mushroom soup and stir; simmer a few minutes. Add cheese and 1/2 cup of water. Mix and simmer a few minutes. Add 2 cups of cooked rice. Bake, uncovered, in casserole dish for 20 to 25 minutes at 350°. This can be made ahead of time and stored in refrigerator.
Combine tomatoes, Camembert, basil, garlic, 1/2 cup olive oil, 1/4 teaspoon salt and pepper in a serving bowl. Prepare at least 2 to 3 hours before serving and set aside, covered, at room temperature.
Cook macaroni until tender. Prepare eggs, peppers and celery. Mix all ingredients. May add extra mayonnaise. May serve cold.
Cook broccoli and drain. Add uncooked rice, soup and cheese. Leave some cheese for top.	Cook at 350° for around 20 or more minutes or until top is bubbly.
Make a double recipe. Cream butter and sugar and then add egg. Stir in flour and baking powder. When all mixed, take a large handful out of bowl. Press together into a long roll, about 2-inches in diameter. Wrap in wax paper and place in refrigerator until well chilled and firm.
Mix well. Add 2 - 3 teaspoons of mix to 1 cup hot water or milk. Good to use as a gift.
Mix oil and powdered salad mix, bring to a boil. Pour over crackers. Put onto cookie sheet in 200 degree oven for 20 minutes. Stir occasionally. Put into air tight container and refrigerate.
Cream oleo and sugar; add eggs, one at a time. Combine dry ingredients and mix in with sugar mixture. Add sour cream; mix well. Add vanilla and coconut; mix well.
Melt peanut butter, margarine and chocolate chips over low heat. Pour cereal in a large shallow pan (broiler pan works well). Drizzle chocolate mixture over cereal while tossing evenly to coat. Pour 1 box of confectioners sugar in a large bag. Add cereal and toss to coat.
Sift all dry ingredients together; set aside. Cream together butter, sugar and eggs. Add molasses. Stir. Add flour mixture alternately with buttermilk, stirring after each addition. Pour into a greased 13 x 9-inch pan. Bake for 25 to 30 minutes at 325°.
Boil water with butter until butter is melted. Add flour all at once and stir until it forms a ball. Add flavoring, then add eggs one at a time. Beat well after each addition. Set aside.
Combine graham cracker crumbs, 3 tablespoons sugar and softened butter; mix well. Press into bottom and sides of 8-inch pie pan. Chill 1 hour. Beat cream cheese with sugar until creamy. Blend in whipped topping. Pour into crust. Chill 3 hours. Spread your favorite topping and enjoy. Triple recipe for 2 pies.
In a 9 x 1 1/2-inch round baking pan, stir together topping and melted margarine. Sprinkle with pecans. Separate, but do not uncoil, breadsticks. Arrange dough coils in pan and top with nuts. Bake, uncovered, in 350° oven for 20 to 25 minutes. Loosen sides and invert onto serving plate. Spread any remaining topping on rolls. Serve warm.
Blend to a puree. Transfer to bowl and fold in whipped cream. Chill up to 4 hours.
Mix all ingredients together. Sprinkle crumbled cheese crackers on top. Bake at 350° for 20 to 30 minutes.
Cook macaroni according to package directions; drain well. Cool. Combine macaroni, cheese, celery and green pepper. Blend together the mayonnaise, vinegar, salt and dill weed; add to macaroni mixture. Toss lightly. Cover and chill well. Serve salad in lettuce lined bowl, if desired. Serves 6.
Preheat oven to 350°. In a shallow, medium dish, blend soy sauce, honey, vegetable oil, lime juice and garlic. Place chicken into the mixture. Marinate in the refrigerator at least 30 minutes. Marinate overnight for fullest flavor. Place dish in oven and bake for 30 to 45 minutes, until chicken is cooked through and juices run clear.
Combine Jell-O and boiling water. Stir until completely dissolved. Add marshmallows and let melt. Add pineapple juice. Mix and chill until partially set. Add pineapple, cottage cheese and nuts, then fold in whipped cream. Pour into favorite mold and refrigerate.
Shape into crescents and bake 250° for 1 hour or 300° for 25 minutes. Roll in powdered sugar while still warm. Chill the dough 1 hour before baking for ease of handling.
Mix all together and add milk if necessary. Bake 1 hour at 350°.
Cook broccoli according to package directions (10 minutes for fresh broccoli). Add 1/3 stick butter (softened) and cheese. Crush crackers and melt the remaining butter and combine both butter and crushed crackers. In a greased casserole dish, put broccoli and top with cracker mixture. Bake at 325° for 25 minutes. Serve hot and enjoy!
Mix first 5 ingredients in a bowl. Set aside. Wash chicken breasts and cut each one in half lengthwise. Dip in melted margarine, followed by bread crumb mixture. Lay flat on a baking pan (I use a jelly roll sheet). Bake at 350° for 20 minutes. Serve with linguine, potato casserole or seasoned rice.
In large pan, brown ground chuck with onion, minced garlic and chili powder. Drain off fat. Add all other ingredients except sharp cheese and Tostitos. Stir until ingredients are mixed well. In large baking dish layer Tostitos and meat mixture. Sprinkle sharp cheese on top. Bake covered at 350° for 35 minutes. Remove cover and bake for 10 minutes. Serve with remaining Tostitos chips.
Beat half and half and pie filling mix in large mixing bowl with wire whisk 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients; spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes to soften. Store in freezer.
Boil breasts in broth until done. Steam broccoli and carrots in microwave for 5 minutes. Then add all ingredients together (except rolls) in casserole dish. Bake for 15 to 20 minutes. Place crescent rolls on top of casserole, then cook at 350° until rolls are brown. Serve.
Mix peanut butter with 1/2 cup of the Cool Whip. Mix pudding with the milk in another bowl. Now add the peanut butter mixture and all the remaining Cool Whip using hand mixer. Put into pie shell and chill for 2 hours. You may top with more Cool Whip if desired.
Soak break in milk. Combine meat, onions, bread, salt and pepper. Shape into small balls. Place in baking dish. Pour sauce over. Cook in 375° oven for 45 minutes.
Marinate fish in salad dressing for 1 to 1 1/2 hours. Broil, bottom side up, until slightly brown, 5 or 6 minutes. Combine crumbs and cheese. Put on fish, right side up. Broil for about 7 minutes.
Melt butter in a saucepan over low heat. Add cocoa and mix well. Add one can of sweetened condensed milk and cook over very low heat, stirring constantly. May store in refrigerator for several weeks.
Mix chocolate, sugar, evaporated milk and 1 tablespoon oleo together. Cook until slightly thick. Cook ahead. Butter 2 x 13-inch pan well. Mix cookie crumbs and melted oleo and press in pan. Refrigerate for about 15 to 20 minutes. Spread 1/2 gallon vanilla ice cream on top of cookie mix. Pour chocolate mix over ice cream. Sprinkle with nuts. Keep in freezer.
Just before serving: In large punch bowl, stir first 5 ingredients until sugar is dissolved. Add remaining ingredients. Makes 15 cups.
Cream butter and sugar; add well beaten egg. Add flour, soda and salt that have been sifted together. Add nuts and vanilla. Mix well. Shape into a long roll. Place in refrigerator and let stand until hard. Slice thin and bake in a 350° oven.
Dissolve the jello with the boiling water. Add sugar, cream cheese and lemon. Cool.	Chill the canned milk, have bowl and beaters cold. Then whip until stiff. Fold in the jello mixture and pour into a baked crust or a graham cracker crust. Makes 3 pies.
Prepare Bisquick mix according to package directions for biscuit dough, using required liquid. Roll dough on a lightly floured surface to a rectangle, 15 x 18-inches and about 1/8-inch thick. Dot entire surface with pieces of fresh sausage. Sprinkle with chives. Cut dough in half crosswise. Roll each half jelly roll fashion toward the center, making 2 rolls. Chill for easy slicing (or freeze).
Make crumb mixture with first five ingredients. Mix 1 cup mixture with yams, cranberries and 3/4 cup sugar. Place in baking dish and top with remainder of crumb mixture. Bake 35 minutes at 350°. Remove from oven; top with marshmallows and brown.
Preheat oven to 350°. Mix cake mix, pecans, 1 egg and butter. Spread mixture in bottom of lightly greased 9 x 11-inch pan. Mix all other ingredients until smooth and pour over cake layer. Bake at 350° for 30 to 35 minutes. Do not overbake.
Place broccoli in buttered casserole dish. Melt cheese in milk over low heat; pour over broccoli. Sprinkle cracker crumbs over casserole and pour melted butter over all. Bake at 350° for 25 minutes.
Place 3 strips of slightly cooked bacon in the bottom of a baking dish. Place the other strips around the sides. Add a layer of bread crumbs and then a layer of peeled, sliced tomatoes and green pepper. Sprinkle with salt, pepper and sugar. Over this, place a layer of corn and continue with alternate layers until the dish is filled. Cover with bread crumbs and dot with butter. Bake at 375° for 35 minutes. Serves 6.
Preheat oven to 425°. Mix flour, baking powder, salt and sugar. Beat egg until frothy; stir in milk and butter. Make "well" in center of flour mixture. Pour all of milk mixture. Stir quickly until just mixed but still lumpy. Fill large muffin cups 2/3 full. Bake at 425° for 25 minutes.
Preheat oven to 350°. Put all ingredients in a large mixing bowl, in order listed. Mix at high speed for two minutes. Grease and flour a 9 x 12-inch cake pan. Bake about 40 minutes or until toothpick inserted in center comes out clean.
Sprinkle wafers and crackers (crushed with rolling pin) on oiled paper in large cake pan, leaving not quite half of mixture for the top. Spread beaten eggs on top as smoothly as possible. Add melted butter; spread evenly. Spread cooled pineapple on top. Spread with whipped cream sweetened with a little sugar. Sprinkle the remaining crumb mixture on top. Press down firmly. Refrigerate overnight.
Cook celery and onion. Drain and mix with mixed vegetables. Stir in cheese until melted. Add mayonnaise. Pour in dish and top with crushed crackers. Bake in a 350° oven until crackers are golden brown.
Cook until thick and clear. Take off stove and stir in 1 box strawberry jello. Cool 5 to 10 minutes before pouring over strawberries in a cooked 9-inch pie crust.
Combine onion flakes, soy sauce, pepper and water. Bring to boil. Put in chicken pieces and cook (simmer) until chicken is done.
*Grate all lemon rind in a small bowl and squeeze all lemon juice in with grated rind (approximately 1/4 cup).
Mix by hand all ingredients. Pour in 9 x 12-inch pan. Bake at 350° for 45 minutes.
Mix pumpkin pie mix, eggs and milk in large bowl (add sugar if desired). Pour into ungreased baking pan (13 x 9-inch). Sprinkle dry cake mix over pumpkin mixture. Drizzle melted butter over top. Sprinkle chopped pecans over the top. Bake at 350° for one hour to one hour and twenty minutes. Insert knife in the center. If clean, it's done. Best served warm with whipped topping.