HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Stir Velveeta, milk and mustard in saucepan over low heat until smooth. Reserve 3/4 cup cheese sauce. Mix remaining 1/4 cup cheese sauce with remaining ingredients in large bowl until well blended. Shape into 8 x 3-inch loaf in 10 x 6-inch baking dish. Bake 40 minutes. Serve with reserved cheese sauce. Yield: 4 servings.
Mix together and pour into Pyrex dish. Freeze. Serve as an ice cream dish.
Mix ingredients together in bowl; chill for 1 hour. Remove; shape into large or small marble-size balls in the palm of your hands. Place on lightly greased baking sheet, about 2 inches apart. Make a depression in each with your index finger, fill with a bit of thick jam (apricot, plum or raspberry). Bake in hot oven at 400° for about 8 minutes or until delicately browned. Remove from sheet while still warm. Cool (on racks for best results), then sprinkle with powdered sugar. Store in airtight containers; keep in cool place. Flavor, like people improves with aging!
Stir together the first 5 ingredients. Add apples and pecans (more if desired). Mixture will be very thick and stiff. Pour and spoon into 10 x 13 x 2-inch pan. Bake in preheated oven at 325° for 55 minutes.
Wash and cube peppers, onions, cucumbers and carrots. Place all veggies in a large bowl. Cover with water and 1 cup salt. Let stand at least 3 hours or overnight.
Combine brown sugar, margarine, corn syrup and salt into a 2 quart dish. Place in microwave and bring to a boil. Cook on full power for 2 minutes. Remove from microwave and stir in the baking soda, vanilla and maple flavoring. Put popcorn in a brown paper bag and pour syrup mixture over the popcorn. Stir with a wooden spoon. Tightly close bag and shake well. Cook in bag on full power for 1 1/2 minutes. Remove from the microwave and shake. Return to microwave and cook 1 1/2 minutes longer. Remove and pour over cookie sheet to cool.
Spread chicken breasts with butter and place in well sealed foil pouches (2 breasts to a pouch) and bake in 350° oven for 35 minutes. Cool, skin and bone. Cut in half. Parboil broccoli; drain and seal with plastic wrap. Refrigerate. Saute crumbs. Mix sauce. The day you serve, put broccoli in casserole; top with chicken breasts. Cover with sauce. Sprinkle buttered crumbs on top. Bake 35 minutes in 325° oven.
Grease 9 x 13-inch pan, then put in graham cracker crumbs. Pour melted butter over crumbs; pack into bottom of pan, then pour condensed milk over graham cracker crumbs. Then pour package of chocolate chips on condensed milk, then put on the nuts and top with coconut. Bake at 350° for 20 to 25 minutes or until coconut browns.
Drain liquid from dill pickles. Slice pickles. Pack in same original jar. Cover with sugar. Turn jar upside down several times to mix thoroughly and dissolve sugar. Place in fridge. Ready to eat in 24 hours.
Use a 3-quart pot. To the milk, add sugar, pinch of salt and rice; bring to a boil. Simmer slowly for 1 hour, stirring frequently. Beat egg with cornstarch and vanilla; add 1 1/2 cups of milk and mix well. Add egg-milk mixture to rice mixture; stir constantly to prevent scorching. As soon as it thickens some, remove from heat and let stand 10 minutes. The last addition of milk makes it creamy.
In a 1 1/2 or 2-quart casserole, combine water, onion, bouillon granules, soy sauce and garlic powder. Cook, covered, on High (100%) for 7 to 9 minutes or until mixture boils. Using a circular motion, slowly pour eggs into soup in a thin stream. Cook, uncovered, on High (100%) for 1 minute to finish cooking eggs, stirring once during cooking. Makes 4 to 6 servings.
Brown pork chops in skillet. Brown onions and peppers. Pour off grease. Strain tomatoes and add them to chops, onions and peppers. Simmer with the bay leaves until tender. Remove the chops and thicken liquid with 1 teaspoon flour. Use this gravy over chops. Garnish with parsley.
Melt margarine in skillet. Sprinkle salt and paprika over chicken; brown. Remove from pan. Lay broccoli in single layer in 13 x 9-inch baking dish. Layer chicken. Combine soup, mayonnaise and lemon juice. Spread over chicken. Bake 20 to 25 minutes at 350°. Sprinkle cheese over top and broil 2 to 3 minutes until browned.
Mix water, bouillon and soy sauce in 4 cup measure. Microwave uncovered on High heat (100%) to boiling, 5 to 7 minutes. Slice mushrooms into 6 small bowls. Add lemon slices and broth. Garnish with parsley sprigs.
Cook in 1 1/2-quart saucepan 4 to 5 minutes over medium heat until mixture forms ball, stirring vigorously. Remove from heat; let stand 5 minutes. Knead dough until blended smoothly. Cool; store in airtight containers. A few drops of food coloring may be added to dough that has been divided and put in Ziploc bags. Knead dough to blend food coloring. After using dough, will keep longer in refrigerator.
Mix all ingredients well with hands and form into ball. Roll in ground pecans. Double recipe for parties.
Cook spinach; drain well. Season with salt, pepper and 3 tablespoons butter. Place spinach in a buttered 10-inch pie pan and cover with 1/2 pound grated cheese and onions. Saute mushrooms in 3 or 4 tablespoons of butter. Spread on top of spinach and cheese. Cover the mushrooms with remaining 1/2 pound grated cheese. Bake for 20 minutes at 350° or until hot. Serves 8.
Peel and mash avocados, lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco mix. To assemble, spread bean dip on shallow pan. Top with avocado mixture. Layer with sour cream and taco mix. Sprinkle with onion, olives and tomatoes. Cover with shredded cheese. Chill and serve.
Mix all ingredients and bake in a 9 x 13 x 2-inch pan at 350° for 35 to 40 minutes until knife comes out clean after inserted. When cool, frost with cream cheese frosting.
Mix in order given. Bake at 350° for about 35 minutes. Ice and sprinkle with coconut.
Drain crabmeat. Blend and mix remaining ingredients together. Fold in crabmeat. Chill until ready to serve, approximately 2 hours. Serve with crackers. Makes 2 cups.
Brown ground beef over medium heat. Salt to taste while cooking. Shred lettuce in food processor or with a knife. Mash cut tomatoes or put into blender until they are small chunks. Add minced garlic and oregano to tomatoes. Add salt to taste.
Mix together all ingredients. Put in refrigerator for 3 hours. Bake at 350° for 1 hour.
In a large saucepan, melt the margarine. Add flour. Dissolve bouillon cubes in water and add to flour mixture. Add milk and simmer. Add Cheez Whiz and Worcestershire sauce and simmer until thickened. Add beer and cook until hot. Float popcorn on top. May add shredded vegetables and chives.
Boil macaroni in water until tender and drain thoroughly. Stir in butter and eggs. Mix mustard and egg with 1 tablespoon hot water and add to milk; set aside. Add cheese to macaroni, reserving enough cheese to spread on top. Pour into greased casserole. Add milk; sprinkle with reserved cheese.
Mix all ingredients together. Layer with chips and grated Cheddar cheese. Bake until cheese melts. This can be frozen.
Cook the sugar, water and cream of tartar to 260° or to the hard ball stage, then add the flavors. Pour a portion of the syrup over the popcorn and let the remainder stand in a warm place. Form into small popcorn balls then dip them into the remaining syrup, one at a time. Lay on waxed paper to become firm, then dip in the melted chocolate.
Cook chicken in water (no salt). Remove from bone; cut into bite size pieces. Melt butter; mix with dressing. Layer 1/2 of chicken and stuffing. Pour 1 can of mushroom soup, diluted with 1/2 can chicken broth. Make another layer of chicken and stuffing. Pour 1 can of mushroom soup, diluted with 1/2 can of chicken broth. Sprinkle dry stuffing over top. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Combine all ingredients, except cheese. Shake well. Chill. Do not use blender. Add Blue cheese when ready to serve. Best on romaine/leaf lettuce.
Chop enough peaches to make 1 Cup. Puree remaining peaches in blender or food processor to measure 2 1/2 cups. Sprinkle gelatin over milk in medium saucepan. Let stand one minute to soften.
Mix Bisquick and sour cream. Add margarine and mix well. Fill greased mini-muffin tins. Bake at 425° for 10 minutes.
Melt margarine; saut onions in butter or margarine. Brown the hamburger; stir in chili powder and dash of salt to taste. Add tomatoes, squashed by hand. Add kidney beans, water and tomato catsup. Simmer 1 hour.
Mix flour, salt and pepper; coat steak and brown in hot oil in ovenproof Dutch oven. Break up canned tomatoes and mix remaining ingredients except onion. Pour over steak; add salt and pepper if needed and simmer, uncovered, for 5 minutes. Add onion; cover and bake at 350° for 1 hour to 1 hour and 15 minutes. Serve with hot noodles or rice.
Sift together first 4 ingredients. Combine remaining ingredients and beat well. Add dry ingredients and beat just until free of lumps. Use fresh or canned fruit, washed and dried. Dust each piece of fruit with flour; slip in batter and fry in 2 to 3 inches hot oil at 375° until golden brown on both sides, turning once. Drain on paper towels.
In a large bowl, stir together all ingredients until well mixed. Cover and refrigerate 3 hours before serving. (I think it's better when made a day ahead of time.) Makes 10 cups of salad.
Combine all ingredients, except pecans. Mix well. Chill overnight. Shape into a ball and roll in pecans. Serve with crackers.
Brown the chopped onion with the 1/2 stick of margarine. Add chicken soup and milk, mixed together. Add grated Cheddar cheese; add salt. Combine this mixture with the hash brown potatoes; stir together. Put in 9 x 13-inch pan. Sprinkle crushed corn flakes stirred in melted butter on top. Bake at 350° for 45 minutes. Do not cover.
Mix all ingredients except butter. Next add melted butter. Pour in unbaked crust. Bake at 350° for 25 minutes.
Beat shortening, sugars, vanilla, water and eggs until light and fluffy. Mix flour with soda and salt in separate bowl, then blend in shortening mixture. Stir in nuts and chips. Drop 2-inches apart from teaspoon onto greased baking sheet. Bake in preheated 375° oven for about 10 minutes or until golden brown. Makes about 8 dozen.
Brown the hamburger. Saute the green pepper and onion. Mix all ingredients and bake at 350° for 40 minutes.
Combine cheese, garlic, mustard, pepper, parsley and cilantro. Spread paprika and nuts on wax paper. Roll cheese ball in nuts and paprika and refrigerate.
Drain beans; put in casserole dish. Add mushroom soup and milk; mix well. Fold in 3/4 of the onion rings. Bake at 350° for 30 minutes. Sprinkle the rest of the onion rings on top; put back in oven until browned (approximately 10 minutes).
In a 3-quart saucepan, cook bacon over medium heat for about 5 minutes, until the fat becomes transparent, being careful not to overcook. Add potatoes and onions. Continue to cook, stirring occasionally, until potatoes are tender (about 15 to 20 minutes). Add remaining ingredients. Cook, stirring frequently, until heated through.
Combine eggs, corn syrup, salt, vanilla, sugar and butter. Mix well. Add peanuts and stir. Pour mixture into pie shell. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 50 minutes longer.
Prepare stuffing mix according to package directions; stir in 1/2 can French fried onions. Spread over bottom of 9-inch casserole dish. Place broccoli atop stuffing. Prepare cheese sauce mix according to package directions using 1 1/4 cups milk. Stir in sour cream. Add chicken to cheese mixture. Mix well and pour over broccoli. Bake 30 minutes at 350°. Add remaining onions and bake 5 minutes more. Serves 4 to 6.
Preheat oven to 350°. Mix the flour and the mayonnaise until flour is course. Add milk slowly until the flour can be rolled into a dough. You may not need all of the milk or you may have to add more. Roll dough and cut out your biscuits. Put the biscuits on a lightly greased pan and put them in the oven. Cook until done.
Heat oven to 400°. Cook and stir beef over medium high heat until brown; drain. Mix beef and remaining ingredients, except cheese, in ungreased 2-quart casserole. Break up tomatoes. Bake, uncovered, until potatoes are tender, 45 to 50 minutes. Sprinkle with cheese. Bake until cheese is melted, about 5 minutes.
Remove sausage from casings; cook meat in large skillet until no longer pink. Drain fat; spoon sausage into large bowl and cool. Add cheese, biscuit mix and water; blend well. Roll dough into 1-inch balls. Place on large cookie sheet, 2-inches apart, and bake in 400° oven for 12 to 15 minutes or until puffed and browned. Makes about 75 puffs.
Combine all ingredients (except filling). Mix with hands until dough no longer sticks to them. Roll into balls slightly larger than walnut. Roll out thin. Place spoonful of filling in center. Fold over and seal edge. (Dab with water and press firmly together.)
Cook spaghetti in chicken broth; drain. Saute in skillet onion, bell pepper, celery and margarine. Combine tomato sauce, tomato juice, mushroom soup, mushrooms, pimento, garlic and broth; add to mixture in skillet. Simmer 30 minutes. Mix all ingredients together in a large baking dish. Cover with foil. Bake approximately 30 minutes at 350°. Sprinkle top with grated cheese. Cook another 15 minutes.
Cook first 4 ingredients for 20 minutes in covered saucepan. Add potatoes and frozen vegetables. Mix and cook 30 minutes in chicken broth mixture. Add chicken soup and cheese. Slowly cook until cheese is melted. Can be frozen.
In 1 tablespoon of the bacon grease, saute onion until slightly brown. Chop stems of mushrooms and add. Cook until done. Add sour cream, olives, bacon, basil, oregano and salt. Cook the mushroom caps in a shallow microwaveproof dish for 1 1/2 to 2 minutes on High. If necessary, dry up any moisture in the dish, then fill mushroom caps with mixture and cook on Medium-high or Roast for about 6 minutes for a high-powered microwave or more for a low-powered one.
Mix all ingredients. Pour into three 8 inch pans. Bake for 25-30 minutes at 350 degrees.
Clean and flake salmon. Add ingredients; mix well. Shape into balls. Dip in crumbs again; pan-fry in margarine or butter.
Combine butter and cream cheese in mixer bowl; beat well. Add confectioners sugar and vanilla; beat until smooth. Makes 15 servings.
Melt jello in hot water. Add marshmallows. Add cold water and let partially set. Fold in pineapple and nuts. Chill until firm. Beat together 3/4 cup sugar, 2 eggs and juice of 1 lemon. Cook to full boil, stirring continuously. Watch closely. Let cool and add 3/4 container Cool Whip. Spread on cooled jello and slice. Great for Thanksgiving with turkey.
Sprinkle chicken with 2 teaspoons of salt. Place on platter. Cover with wax paper and refrigerate overnight or at least 4 hours. Pour 1-inch of oil into large, deep, heavy skillet. Add butter and heat over medium-high heat at 375°.
Soak bread in 1/2 cup water for 2 to 3 minutes. Mix together all ingredients and mix well. Roll into balls and brown slowly in oil.
Combine the eggs, cheese, milk, dry mustard and salt and pepper. Pour over bread; will be runny mixture. Add sausage. Cover with foil; refrigerate overnight. Bake in a 325° oven for 45 minutes; uncover and brown 15 minutes.
Mix ingredients in saucepan. Add food coloring. Cook about 5 minutes to form a ball. Let cool and then knead.
In medium bowl, mix meat, horseradish, apple, onion, salt and parsley flakes. Shape turkey mixture into four (1 inch) thick patties. Spray rack in boiling pan with nonstick cooking spray. Place patties on rack.
Mix cheese, pineapple chunks and marshmallows in a large bowl and store in refrigerator. Mix sugar and flour together; then add other ingredients. Cook in a double boiler until mixture thickens.	Cool and pour over top of cheese, pineapple and marshmallows. The sauce will cover up to 8 cups of the cheese mixture.
Beat eggs. Add oil, margarine, sugar, milk, cocoa, flour, vanilla and nuts. Mix well. Bake at 350° in a greased and floured oblong pan (9 x 13-inch) for about 45 minutes or until done. Frost.
Crush saltine crackers; mix with crushed potato chips and bread crumbs. Dredge chops with flour. Mix egg and milk. Coat with crumb mixture. Melt butter in frying pan; brown both sides of chops. Place in a pan. Bake at 425° for 15 to 30 minutes, depending on thickness of chops.
Place unopened can of condensed milk in large saucepan. Cover with water. Place lid on saucepan. Bring to a boil and continue to boil for 2 1/2 hours, being careful to replace water, as it evaporates.
Cook onion in shortening in skillet until golden. Add cabbage and remaining ingredients except vinegar; cover. Cook until just tender, about 20 minutes. Add vinegar.
Grate cabbage. Chop onion. Shred carrot. Mix cabbage, onion and carrot. Add mayonnaise, salt and a lot of black pepper. Mix well. Refrigerate.
Cut shortening into dry ingredients. Add eggs, milk and vanilla. Knead into dough. Roll out to desired thickness (very thin) and cut in different shapes. Bake at 350° for 10 to 15 minutes. You may	sprinkle with	sugar or sugar and cinnamon before you cut.
Dissolve jello in hot water. Mix cheese in while hot. Beat with mixer. Add other ingredients except pineapple and nuts with 7-Up last. When slightly set, mix in nuts and pineapple.
Preheat oven to 350°. Stir together 2 eggs, slightly beaten, pumpkin, 1/3 cup sugar and spices. Spread over bottom of pie shell. Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Stir in nuts. Spoon over pumpkin. Bake in oven for 50 minutes or until set. Makes 1 pie.
Dissolve lime jello and salt into 2 cups boiling water. Drain and reserve juice from crushed pineapple. Combine reserved pineapple juice and enough water to make 2 cups. Add to jello mixture; chill until slightly thickened. Whip the cream. Fold into jello with sugar and the drained pineapple. Chill. If desired, blend in nuts and cherries.
Mix all ingredients together and form into a ball. Season with red pepper to taste. Garnish with paprika or nuts as desired.
Slice raw potatoes with skins into 1/2-inch thick slices. Place on buttered cookie sheet. Sprinkle with Shake 'n Bake. Drizzle melted butter over top. Bake at 375° for 30 minutes or until done.
Put 1/2 stick margarine over the broccoli; add cheese. Put in buttered casserole. Crush the Ritz crackers with 1/2 stick margarine that has been melted. Pat over top. Bake at 350° for 20 to 30 minutes. Serves 4 to 6.
Mix all but last three ingredients together thoroughly and pour into well-greased 9 x 13-inch pan. Cut oleo into dry cake mix. Sprinkle over pumpkin mixture. Bake at 350° for 45 to 50 minutes. Cool. Cover with large Cool Whip and chopped nuts. Refrigerate.
Fill a large pot of water and blanch broccoli, cauliflower and red pepper 1 minute or until cooked to your liking. Saute onions in oil. Drain vegetables and toss with onions and hot fettucine. Top with parsley, salt, pepper and cheese.
Brown meats with onion, drain if necessary. Add rest of ingredients. Simmer on low for two hours or cook on low setting in the crock pot for four hours.
Combine all ingredients. Marinate roast in refrigerator for 2 days. Cook over low heat in covered pan until tender.
Cut chicken into strips and coat with flour. In a large skillet, heat oil and brown the chicken. Drain pineapple and save juice. Combine 1 cup of juice, soy, ketchup and honey. Pour over chicken. Sprinkle with raisins. Cover and simmer 15 minutes.
In 10-inch skillet over medium heat, melt butter. Add celery, onion and garlic until tender. Add broth, water, potatoes, carrots and pepper. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes until potatoes are tender. Uncover and simmer over medium heat until broth is slightly thickened; stir often. Garnish with parsley before serving. Makes 5 cups.
In a large mixing bowl, beat peanut butter and butter until smooth. Beat in sugar, eggs and vanilla. Beat in flour and salt. Stir in 1/2 of the chocolate chips. Spread in an ungreased 13 x 9-inch baking pan. Bake at 350° for 25 to 30 minutes or until edges are lightly browned. Immediately sprinkle with remaining chocolate chips and spread when melted.
Prepare white sauce by melting the margarine over low heat. Stir in the flour. Gradually add the milk and cook, stirring until sauce thickens. Add the salt and cheese. Stir until melted and brown. Alternately layer potatoes and sauce in 2-quart casserole dish forming 3 layers. Cover with plastic wrap. Microwave at Medium heat for 15 minutes. Let stand 5 minutes before serving.
Mix together oil, sugar, eggs and buttermilk. Mix dry ingredients together. Add to oil mixture. Add prunes, juice and nuts. Mix well. Bake in a large flat pan or two loaf pans. Bake at 325° for 1 hour.
Mix sugar, Crisco, eggs, salt and vanilla well. Then add flour, cocoa and nuts. Bake in a 9 x 13 x 2-inch pan at 350° for 30 minutes. Take out of oven and cover with marshmallows. Bake for 5 minutes or until light brown. Let cool.
Salt, pepper and flour steak portions; brown fairly quick in hot salad oil. Blot excess salad oil and place in tightly covered roaster (or Dutch oven). Bake 45 minutes to 1 hour at 275°. This will be a very moist steak. (Spray pan with Pam.) Can serve with cream gravy.
Brown meat and onions in skillet. Drain. Transfer to greased slow cooker. Add remaining ingredients, except dry spaghetti. Cover and cook on low 6 to 8 hours or on high 3 1/2 hours. During last hour, turn to high and add dry spaghetti. Stir frequently to keep spaghetti from clumping together. Makes 4 to 6 servings.
Mix Eagle Brand milk and frozen strawberries. Place in freezer container. Finish filling with milk and pop. This makes 1 1/2 gallon but can be adopted to 1 gallon with less milk and pop.
Brown ground beef in large, deep frying pan. Drain excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms. Simmer 20 minutes.
Break the old bread into small pieces; place in bottom of oblong Pyrex dish. In blender, mix together the sugar, eggs, milk, butter, vanilla and lemon flavoring. Blend well and pour over bread slowly so that bread will soak up mixture. (Use potato masher and mix well for smooth pudding.) Bake in 325° oven for 30 minutes.
Mix first 4 ingredients; cool to lukewarm. Soften yeast in	1/4 cup lukewarm water. Add 1 teaspoon sugar and stir into first mixture. Add beaten eggs. Stir in 3 1/2 cups flour and mix thoroughly. Then stir in the other 3 1/2 cups. Do not knead.
Separate each graham cracker into four sections. Line cookie sheet with crackers with edges touching. Melt margarine in pan; stir in sugar and pecans. Bring to a boil. Cook 3 to 4 minutes stirring frequently. Spread over crackers evenly. Bake at 325° for 12 to 15 minutes. Remove and let cool on wax paper.
Crumble half of cake in bowl. Spread half of strawberries over cake. Cover with half of glaze. Spread half of pudding mixture over glaze. Repeat with rest of ingredients. Cover with Cool Whip. Keep refrigerated.
Boil meat in water; drain. Return to saucepan and add fajita seasoning, kidney beans and picante sauce. Mix well and let simmer as you prepare lettuce, tomatoes, cheese and green onions. Mix together with black olives and meat mixture. Add crushed Doritos to mixture when ready to eat, or each person add his own.
Thoroughly cream butter, peanut butter, sugar, egg and vanilla. Sift dry ingredients. Blend into creamed mixture. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased cookie sheet. Bake 10 to 12 minutes at 375°. Cool slightly. Remove from pan. Makes 4 dozen cookies.
Use a large, heavy saucepan. Melt sugar and syrup over low heat. Add raw peanuts. Cook slowly; stir almost constantly until peanuts are golden. Remove from heat and add soda and salt. Stir only until soda is stirred through. Pour onto greased cookie sheets. (Don't touch after you pour it on the cookie sheets!) When candy is brittle, break up into chunks.
Drain pineapple, reserving 2 tablespoons syrup. In a small bowl, combine the reserved syrup, yogurt and lemon juice. In a large bowl, combine the pineapple, cabbage, oranges, celery, nuts and raisins. Fold in yogurt mixture. Gently fold in the banana. Cover and chill. Makes 8 servings.