HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut broccoli flowerets off stems. Cut stems into bite size pieces. (Should make about 6 cups of stem pieces and flowerets.) Steam broccoli for about 5 minutes; drain. In separate large pot, bring 4 quarts of water to a boil. Cook linguine until cooked through; drain pasta. Toss with broccoli. Add oil, garlic and pepper to mixture. Serve immediately. Serves 8.
Mix cream cheese and corned beef until well blended. Add olives, onion, Worcestershire sauce and lemon juice. Mix well and place in greased ring mold. Chill. Unmold and decorate with parsley and pimento to resemble a wreath. Serve with crackers.
Melt and set aside caramels and 1/3 cup canned milk. Mix by hand the cake mix, margarine, 1/3 cup canned milk and nuts. Press 1/2 dough in greased and floured 9 x 13-inch pan. Bake at 350° for 6 minutes. Remove from oven; sprinkle 1 cup chocolate chips. Spread caramels over chips. Top with remaining dough. Bake at 350° for 15 to 18 minutes. Cool. Refrigerate for 30 minutes.
Cream together the butter and sugar (mix well). Put eggs in a separate bowl; beat for 2 minutes, or until well mixed. Add eggs with butter and sugar mixture. Beat until cake mixture is smooth (sugar grains well dissolved). If cake mix is very smooth, add milk and beat momentarily. Add 2 cups flour; mix well. Add remainder of flour; beat until light. Add flavor; beat 1 minute. Pour mixture into regular size baking pans; cook at 350° for 30 minutes. Makes 3 pans.
Crumble shrimp and set aside. Blend together cream cheese and mayonnaise, then add shrimp. Mix in celery, green onion and lemon juice. Serve with crackers.
Place kielbasa in baking pan. Pour sweet and sour sauce over kielbasa. Sprinkle brown sugar on top. Bake at 350° for 30-40 min. or until bubbly. When done cut in slices and add a toothpick for easy eating.
Cream together the margarine and sugar. Add the eggs and vanilla. Cream again and add the remaining ingredients. Chill 20	minutes. Roll	into 1-inch balls and then into the confectioners sugar. Bake at 350° for 11 minutes or until done.
Combine all ingredients, but cheese and onions in casserole dish. Top with cheese then onions. Bake at 350° for 30-40 minutes. Serves 8.
Mix pudding and marshmallows; spoon into serving dishes. Garnish with whipped topping.
Add brown sugar (can use same beater) to egg white. Add chopped nuts. Drop by spoonfuls on a greased cookie sheet. Bake in a 300° oven (do not brown top; bottom may be lightly brown) for about 15 minutes. Or heat oven to 375° and put cookies in for 1 minute. Turn oven off. Leave in oven several hours, if this latter method is used. Place in a tight tin. Best not made in rainy weather.
In a large baking dish (13 x 9-inch), place cubed bread. Combine flour and dry mustard. Sprinkle 1/3 mustard mix over bread. Dribble 1 tablespoon of the butter over bread. Sprinkle ham over mixture in dish, covering as before with 1/3 of dry mixture and 1 tablespoon butter. Lastly, put on cheese, remaining mustard mixture and butter. Beat together eggs and milk. Pour over dish mixture. Refrigerate overnight. Bake, uncovered, for 1 1/2 hours at 350°.
Cook ground beef and drain well. Mix all ingredients in crock pot and simmer until cheese is melted.
In small bowl with mixer at medium speed, beat cream cheese with milk just until smooth. Gradually beat in vanilla, salt and sugar until blended. Fills and frosts 2-layer cake, frosts a 13 x 9-inch cake, tube cake or 2 dozen cupcakes.
Mix beans and bean juice. Place mixture in casserole dish. Grill 3 onions. Put on top of beans. Crush crackers and mix with soup. Put on top of onions. Bake at 350° for 15 to 20 minutes.
*You can use Kemp water-packed crab and lobster (fake) meat (chunk-style).
Place chicken in baking pan. Mix together other ingredients and pour over chicken. Cover with foil and bake 2 hours at 350°. "Don't peek!"
Combine the first 4 ingredients; stir well. This will make enough for 3 to 4 pounds of chicken. Add chicken. For wings, cut off small wing tips at joint and discard, then cut wing in half at the other joint. Marinate for 2 hours or overnight.
Mix together meat, salt and pepper. Shape into 4 patties. Place on greased grill over hot coals. Grill, uncovered, 10 minutes or to desired doneness, turning and brushing with sauce. Preparation time: 10 minutes. Cooking time: 10 minutes.
Combine softened cream cheese, 1/2 c. pecans, celery, green peppers, onion and seasoning salt until thoroughly blended. Shape into 2 - 8 inch logs. Roll in remaining pecans and chill. Yields 2 - 8 inch logs.
Cook artichokes per package, adding a little olive oil and garlic cloves. Drain cooked artichokes and arrange in a greased baking dish or 8 individual ramekins. Spread cooked chicken on top of artichokes (1/3 per ramekin).
Spread mustard over beaten steak. Cover with bacon and add a row of pickles. Start rolling up lengthwise. Pin with toothpicks. Roll in flour and brown. Place in pan and cover with onion soup mix. Cook at 250° with a small amount of water added to pan for about 2 to 3 hours or until steak is tender.
Cook broccoli until tender. Layer broccoli and chicken. Mix together next five ingredients. Pour over chicken and broccoli. Top with cheese and bread crumbs. Bake at 350° until brown on top.
In large bowl, combine all ingredients. Mix at low speed for 1 minute, then at medium speed for 3 minutes. Flour and grease a 10-inch Bundt pan. Bake in a 350° oven for 45 to 50 minutes. Cool on rack; dust with powdered sugar.
Saute onions and oleo. When tender, add bread. Put into large bowl and add Vegeburger, garlic salt, cheese, eggs and poultry seasoning. Mix well and bake in pan which has ketchup mixed with brown sugar in bottom. Bake 45 to 60 minutes at 350°. Failproof and delicious.
Combine pineapple chunks, tangerines, banana, strawberries, orange juice concentrate and soda in a large bowl; toss gently. Cover and refrigerate until serving time. Makes about 16 half-cup servings. Each serving is 53 calories.
Cut onions into wedges. Combine all ingredients and pour over onions. Roast at 400° for 45 minutes, basting occasionally, until tender.
Place potatoes, onion and bacon in pan and nearly cover them with water and clam liquid. Cover and simmer until potatoes are tender.
Cook dates, water, 1/2 cup sugar and nuts until thick. Cool. Sift flour, soda and salt. Cream shortening and blend in 1/2 cup sugar and brown sugar. Add eggs and beat. Stir in vanilla and flour mixture. Mix until dough is smooth. Divide dough into 2 equal parts. Roll out 1/4 inch thick. Spread with 1/2 of date mix. Roll up like a jelly roll. Chill and cut in 1/4-inch slices. Do the same with other half. Bake at 400° for 8 to 10 minutes.
Wipe corned beef with damp paper towels. Place in large kettle; cover with cold water. Add garlic, cloves, black peppers and bay leaves. Bring to boiling; reduce heat, and simmer 5 minutes. Skim surface, then simmer, covered, 3 to 4 hours or until meat is fork-tender. Add carrots, potatoes and onions during last 25 minutes. Add cabbage during last 20 minutes. Cook just until vegetables are tender.
Combine first four ingredients. Shape into 12 balls; brown in fat. Blend remaining sauce mix with gravy and water. Add to meat with vegetables; simmer covered 50 to 60 minutes.
Combine all ingredients. Bake at 350° for 25 minutes in a greased baking pan. Serve with a scooper.
Soften and spread first four ingredients in a 9 or 10-inch pie plate. Spread spaghetti sauce on top. Sprinkle with pepperoni, onion and green pepper. Bake at 350° for 10 minutes.
Cook broccoli until tender and drain. Fold broccoli into mixture of soup, mayo, cheese and egg. Top with cracker crumbs.
Mix the first 4 ingredients well until mixture forms a ball. Press into a 9 x 13-inch pan. Mix the last 3 ingredients; pour over first mixture. Bake for 45 to 50 minutes at 325°.
Boil chicken until tender; remove bones and skin. Place chicken in greased casserole dish (9 x 13-inch). Cook broccoli as package directs; drain and place on top of chicken. Grate cheese and sprinkle over broccoli. Mix both soups in pan with 1/2 cup water and heat. Pour soup over chicken, broccoli and cheese. Moisten stuffing with chicken broth. Put stuffing on top and place in a 350° oven until brown and soup is bubbly.
In a large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in Cool Whip. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill thoroughly. Garnish as desired. Refrigerate leftovers.
Preheat oven to 425°. Line 10 muffin tins with paper baking cups. Combine dry ingredients. Add milk, egg substitute, oil and applesauce. Mix just until moist. Fill muffin cups 3/4 full. Bake at 425° for 17 minutes. Makes 12 muffins.
Blend Crisco, butter and sugar until consistency of whipped cream. Add flavoring, fresh orange juice and rind. Add salt. Add eggs, one at a time, mixing with spatula from bottom to blend with butter and sugar. Add flour and milk alternately. Then add 1/2 teaspoon of baking powder. Bake at 275° for 2 hours.
Put tamales in bottom of casserole dish. Cover with chili. Cover with grated cheese. Crumble Fritos, put over cheese. Dot with oleo. Bake at 350° until bubbles.
Drain fruit cocktail, reserving 1/3 cup of syrup. Spoon fruit and reserved syrup into shallow baking dish. Blend remaining ingredients until crumbly. Spread over fruit. Bake at 350° for 45 minutes. Serve warm with vanilla ice cream.
Rinse beans, discarding any shriveled beans. Soak in cold water. Cook 2 hours or until soft. Remove seeds from peppers and place peppers in boiling water 15 minutes. Grind together peppers, onions, garlic and cilantro and saute. Blend cooked beans in blender or food processor in small batches. Add bouillon cubes and black pepper. Simmer for 1 hour, stirring often.
Cream butter and sugar together; then add eggs. Cream with 1 cup ripe bananas. Mix flour, soda, baking powder, nuts and salt. Add to cream mixture
Add the grated cheese to the biscuit mix and blend well. Add the milk, melted shortening and butter flavoring and stir into the biscuit mix. Beat eggs until light and fluffy and fold into batter.
Combine all ingredients. Spread on tortillas. Roll up tortillas, starting from one side to the other. Wrap individually with plastic wrap. Chill overnight. Cut into 1-inch slices and serve.
Vitamin A: For Acceptance. It stands for new life in Christ. Christ died for our sins, by accepting Him, we get new life. John 1:12.
Mix jello with cake mix. Add other ingredients. Beat 8 minutes on medium speed of mixer. Bake at 325° for 1 hour.
Heat broiler. For sauce: Mix broth and thickener in a small bowl, stir until thickener dissolves. Heat oil in a medium saucepan over medium heat. Stir-fry garlic and ginger for 30 seconds. Add rice wine vinegar, soy sauce, sugar substitute and broth mixture. Bring to a boil, stirring constantly,1 minute. Remove from heat.
Pour boiling water over oleo and quick oats. Cover and let stand 20 minutes. Mix remaining ingredients together. Stir all together with the oat mixture. Bake 35 minutes in 350° oven.
Mix sugar, Milnot and margarine. Bring to boil, stirring frequently. Boil 5 minutes. Remove from heat. Stir in chips and Creme. Stir until smooth, using electric mixer. Pour into 9 x 9-inch pan. Cool.
Boil potatoes in salted water until barely tender. Drain and set aside. Fry bacon and drain on paper towels. Add onion and celery to fat. Saute until tender. Stir in flour and 1 teaspoon of salt. Heat until bubbly. Add water, vinegar and sugar. Stir and boil 1 minute. Add parsley and bacon. Heat oven to 350°. Peel and cut potatoes in 1/4-inch pieces. Combine all in casserole. Bake in oven for 30 minutes. Stir in radishes. Serves 4.
Mix water and milk. Cut chicken and dip in liquid. Put dry ingredients in paper bag. Heat shortening to near smoking. Take chicken from liquid; put one at a time in paper bag and shake. Put in skillet. Brown both sides, covered tightly. Turn heat low and cook 40 minutes. Uncover; turn heat up to crisp the chicken, 5 to 10 minutes, turning once.
In a casserole dish, spread beans on bottom. In a bowl, mix the ground beef, seasoning mix, sour cream, cheese and picante sauce together. Pour over beans and top with cheese. Bake in dish at 350° for about 15 minutes or until it bubbles. Serve with chips.
Remove bones and skin from salmon. Save juice from salmon. Mash salmon and add other ingredients. Stir well and bake at 350° for 1 hour. Use ring mold, if desired.
Melt butter in saucepan. Add milk, salt, cocoa and vanilla. Stir in 1/2 c. of sugar at a time until dissolved. Bring to a boil and let boil for one minute. Remove from heat. Add peanut butter and then oats. Drop by teaspoon onto wax paper.
Cream butter and sugar. Add eggs, one at a time. Beat at medium speed with electric mixer 2 1/2 minutes. Add flavoring. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk. Beat 3 1/2 minutes at medium speed. Do not overbeat or cake will fall. Place in greased and floured loaf pan, 10 x 5 x 3-inches. May overflow if pan is too small. Bake in slow oven preheated at 300° for 1 hour and 10 minutes or until done.
Prepare cake mix using package directions. Pour 1/2 of cake mix in greased 9 x 13 pan. Bake at 350° for 15 minutes. Melt caramels with evaporated milk and margarine in microwave. Mix well. Pour over cake. Layer on chocolate chips, pecans and remaining batter. Bake 15 to 20 minutes or until done.
Bring margarine, cocoa, water and Crisco to a boil. Mix together the flour and sugar and	add to first mixture. Add soda to the buttermilk and	add this to the batter. Add eggs and vanilla. Mix well. Bake at 325° for 25 minutes or less in a sheet pan.
Cream butter and sugar, add all other ingredients. Shape dough into small balls. Bake on greased cookie sheet 12 minutes at 400°. Sprinkle with powdered sugar just before serving. These may be frozen.
Cook macaroni according to package directions. Drain. Combine eggs and milk and stir into cooked macaroni. Stir in cheddar cheese, onion, salt and pepper. Mix well. Spread mixture evenly over a buttered 14 inch pizza pan. Bake at 350° for 20 minutes.
Pack sliced cucumbers, onion and dill in jars with celery seed. Mix vinegar, water, salt and sugar in saucepan and bring to a boil. Pour mixture over cucumbers while piping hot. Seal jars.
Grate cheese, add juice of pimientos, Pet milk, chopped pimientos, relish, mayonnaise, salt and sugar. Blend well. I use electric mixer.
Combine eggs, raisins and vanilla. Let sit 1 hour. Combine flour, salt, baking soda and sugars. Add to egg mixture. Add shortening. Mix well with electric mixer. Add cinnamon. Drop by spoonfuls onto cookie sheet. Flatten with bottom of a glass. Dip glass in water as needed to prevent dough from sticking. Bake at 350° for 10 to 12 minutes.
In medium bowl, combine pineapple, red and yellow pepper, onion, cilantro, jalapeno pepper, lime juice, brown sugar, salt and pepper. Cover and refrigerate 30 minutes before serving.
Place venison roast on heavy aluminium foil. Cover with one envelope onion soup. Place three or four slices of bacon on top. Seal foil and bake in 300° oven 3 hours or until tender.
Mix together Cool Whip and Eagle Brand milk. Add the rest of the ingredients. Stir. Refrigerate until serving time.
Melt chocolate with margarine in pan on low. Stir in nuts until well coated. Combine sugar, flour, eggs and vanilla. Mix only until well blended. Don't beat. Add chocolate mixture and carefully mix. Fill cupcake cups 3/4 full. Bake at 325° for 30 to 35 minutes. Enjoy.
Mix dry ingredients (except sugar) in bowl. Add oil, buttermilk and bananas. Beat eggs until foamy and thick. Gradually add sugar. Add egg mixture to dry ingredients. Pour into greased and floured 8-inch cake pan. Bake at 350° for 30 to 35 minutes. Frost with Caramel or Cream Cheese Icing.
Brown ground beef and onions; drain excess grease. Boil noodles until done. Grease deep casserole dish to prevent sticking. Combine all ingredients except one half of Cheddar cheese. Season with spices. Top with remaining cheese. Bake 45 to 60 minutes at 325° or until bubbly.
Bring 1/2 cup chicken broth to a boil in a soup kettle. Stir in Butter Buds. Add green onions and simmer until vegetables are tender. Add water chestnuts. Remove pot from heat and add pepper and herbs. Stir in bread crumbs. Add egg whites and chicken broth, using enough to make a dressing which is neither dry nor soggy.
Core the apples and pare a strip on top of each. Place in a 10	x 6 x 1 1/2-inch baking dish. Fill apples with 3/4 cup raisins. Combine granulated sugar, brown sugar, corn syrup, water and oleo. Bring to a boil and add rum flavoring. Pour hot syrup over and around apples. Bake, uncovered, at 350° about 1 hour. Baste occasionally.
Cook zucchini with seasonings for 10 minutes. Line 10-inch pie pan with crescent rolls pressed into pan. Cover dough with mustard. Beat eggs and add cheese. Cook at 375° for 25 to 30 minutes. May be topped with spaghetti sauce.
Pour the cream into a bowl; add the drink mix crystals to taste and beat into whipped cream. Yield: About 8 servings.
Melt oleo in 9-inch pie plate. Mix sugar and flour together until lumps are smoothed out. Mix eggs, milk and vanilla. Add to the flour mixture. Pour over the melted oleo. Bake 1 hour at 300°. Sprinkle with nutmeg.
The cooking time is for fresh berries-if using frozen berries, do not defrost before use; just add 2 minutes to simmering time. Bring water, sugar and salt to a boil in medium saucepan over high heat, stirring occasionally to dissolve sugar. Then stir in cranberries and return to a boil. Reduce heat to medium, simmer until slightly thickened and about 2/3 of berries have popped open (about 5 minutes). Transfer to bowl, cool to room temperature and serve. (Let stand at room temperature 30 minutes before serving.) Makes 2 1/4 cups.
Dip chicken pieces in flour and brown. Heat together remaining ingredients, except peaches, and pour over chicken about last 1/2 hour of cooking time. Add peaches and heat thoroughly.
Empty potato slices into a 3-quart round casserole dish. Stir in sauce mix, tomatoes, water and oregano. Cover and microwave 10 minutes, stirring twice during cooking. Stir in pepperoni; sprinkle with cheese. Cover and microwave 7 minutes, stirring after 3 1/2 minutes. Uncover and let stand 5 minutes before serving.
Use fresh, firm medium cucumbers. Wash and cut into quarters. Pour boiling water over them and let stand overnight.
Mix together cream cheese and powdered sugar and set aside. Mix pudding mixes with milk until thick. Add to cream cheese mixture and stir. Fold in Cool Whip.
Mix well. May thin or stretch with another cup of sour cream. Serve with chips or vegetables. Serves 20.
Mix first 9 ingredients. Add eggs, buttermilk and oil. Stir. Store in refrigerator; do not stir again. Spoon just enough in muffin pans. Bake at 400° for 15 minutes.
Set oven at 350°. Grease cookie sheets. Mix ingredients by hand, not electric mixer. Drop by spoonful into powdered sugar and place on cookie sheets. These are kinda' gooey and a little hard to handle at this point, but well worth the mess. Bake about 10 minutes or until golden brown. Enjoy.
Heat oven to 350°. Place bread cubes in buttered 2 1/2-cup casserole. Beat eggs slightly; stir in margarine, milk, brown sugar, cinnamon, nutmeg, salt and raisins. Pour mixture over bread cubes. Bake until knife inserted comes out clean, approximately 40 minutes. Serve warm with cream or Cool Whip. Yields 2 servings.
In small mixer bowl, beat cheese until fluffy. Add remaining ingredients; mix well. Cover and chill. Stir before serving. Serve with fresh vegetables or chips. Refrigerate leftovers.
Mix sugar and water together, then add the rest of the ingredients. Simmer for 20 minutes. Do not let it boil.
Boil chicken 45 minutes to 1 hour. Melt margarine and mix with cracker crumbs. Spread cracker mixture on bottom of shallow casserole. Save some of mixture to use later. Mix sour cream, soup and chicken broth. Add sour cream, soup and broth mixture on top of crackers. Slice up chicken into small pieces and add to top of other mixture. Spread rest of crackers on top. Bake in 325° oven until brown and bubbly. Serves 4.
Cut biscuits into 4 pieces each. Mix 1 cup sugar and 2 tablespoons cinnamon. Toss with pieces of biscuits. Drop in Bundt pan, which has been greased. Melt the butter, brown sugar and 1 tablespoon cinnamon. Bring to a boil. Pour over biscuits and bake 30 minutes at 350°. Let set 1 minute before turning upside down onto plate.
Mix all the ingredients thoroughly (except pecans, they go on the top). Use 8-inch pie plate. Bake at 350° for 20 minutes. Serve hot. Very good with Triscuits.
Cream butter.	Gradually add	sugar,	creaming until light and fluffy. Beat	for 10 minutes on electric mixer or longer by hand. Sift flour with baking powder and salt. Add eggs one at a time to cream mixture, beating well after each addition.	Add flour mixture alternately with milk and flavoring, beating	until smooth. Bake batter in 3 greased and floured 9-inch pans. Bake at 350° for 25 to 30 minutes.	Top with favorite icing.
Spread cooked chicken breasts on bottom of 9 x 13-inch baking dish. Spread cream of celery soup (no water added) on top of chicken. Mix cream of chicken soup and cream of mushroom soup and the can of Veg-All (drained) together and pour on top of cream of celery soup. Mix melted margarine and flour together and add milk to form a creamy mixture. Pour on top and bake for one hour or until brown at 350°.
Brown meat, onions and pepper, stirring occasionally. Add pimentos, mushrooms and tomatoes; simmer until tender. Boil noodles and drain. Mix all together in casserole. Slice cheese on top. Bake until brown (approximately 1/2 hour). Serves 6.
Drain juice from first 3 fruits. Cook with pudding until bubbly. Cool and toss with fruit.
Mix all ingredients together. Place in glass baking dish (greased). Bake, uncovered, 30 minutes at 350°.
Cut corn from cob. Boil sweet corn, sugar, salt and water. Stir to keep from sticking. Heat until it starts to boil and cook 1 minute. Cool in cold water and freeze.
Place chicken wings on a broiler pan and bake for 30 minutes at 350°. Combine dry ingredients in a saucepan. Stir in liquids. Cook, stirring constantly until thick, then boil 2 minutes. Remove wings from oven and brush with sauce and return to oven. Bake an additional 40 minutes, basting wings with sauce several times and turning each time you baste.
Cut steak into serving size pieces. Mix the next 3 ingredients. Dredge steak in flour mixture; lightly pound floured steak. Cook steak in hot oil in skillet until brown. Turn steak 1 time. Add sliced onions and water. Cover; reduce the heat. Simmer 30 minutes. Remove the steak; save drippings in skillet. Add 1/4 cup flour to drippings. Stir until smooth. Cook until brown. Gradually add milk and coffee; cook over medium heat. Stir constantly until thick. Stir in last 3 ingredients. Serve steak with gravy. Makes 4 to 6 servings.
If desired, bone and skin chicken breasts. Brown chicken breasts in margarine. Place 2 pieces of chicken on double thick 12-inch squares of foil. Season each with salt, pepper and chives. Divide dry sour cream sauce and mushrooms among the foil packets. Spoon on wine. Seal packets and place on cookie sheet. Bake at 375° for 35 to 40 minutes or until chicken is tender. Serves 8.
Put bread and raisins in a greased 9 x 13-inch pan. Mix all other ingredients and pour over bread and raisins. Bake at 350° for 35 minutes.
Soften cheese and mix with all ingredients. Chill. Small sandwich, celery, crackers, etc.
Mix corn meal and oil in skillet and brown well. Add salt and pepper. Add cream and water; boil until it thickens.
Put all veggies in a large bowl (I use Tupperware's largest covered container bowl). Pour entire bottle of dressing over veggies and marinate overnight. Do not drain the marinade off but periodically "toss" and respread the dressing. This makes enough to serve 12 to 15 people. It's good for potlucks and it "keeps" well in fridge.