HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil broccoli about 5 minutes and drain. Mix together soup, egg, cheese and mayonnaise. Fold in broccoli. Spread in baking dish sprayed with vegetable spray.
Make up dough. Divide into parts. Place on wax paper with little flour. Roll in log shape. Roll in wax paper. Chill. Slice size of Ritz crackers. Bake at 350° for 10 minutes on baking sheet.
Precook fish 10 minutes in water, salt, pepper and onion flakes or celery seed. Mix Ritz crackers, crumbled, with margarine and cheese.
Cream sugar and cream cheese together. Fold in topping, pineapple and nuts. Put in graham cracker crust and chill.
In 2-quart pitcher, combine juice and soda. On each of 6 wooden skewers, place assorted pieces of fruit. For each serving, place 1 fruit kabob in each glass. Pour juice over fruit kabob; serve immediately. Makes 6 servings.
Mix all ingredients well. Bake at 350° for 1 hour in tube pan. While hot, glaze cake with the following.
Pull cauliflower apart and cook with just enough water to cover. Cook about 15 minutes or until tender. Drain. Brown flour in butter, add milk and cook 2 minutes, stirring constantly. Add cheese and stir until melted. Place cauliflower in shallow serving bowl and pour cheese sauce over it. Serve hot.
In small saucepan, combine pineapple with juice, sugar, cider vinegar, flour and egg. Stir over medium flame until thickened. Refrigerate until cooled.
Cream butter and sugars well. Add remaining ingredients. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350° for about 12 minutes.
Brown beef, onion and pepper. Add soups and drained noodles. Mix and pour into casserole. Top with cheese. Bake for 30 minutes at 350°.
Melt the butter in a pan. Mix the eggs, corn, corn bread mix and sour cream or plain yogurt. Pour in pan. Bake at 350° for 35 minutes or until brown.
Cream sugar and butter. Add beaten eggs. Thoroughly mash bananas and add to butter-sugar mixture. Sift flour with soda, baking powder and salt; add to banana mixture. Fold in sour cream, vanilla and nuts. Pour into 2 greased and floured loaf pans. Bake 1 hour at 300°.
Combine wheat germ, bread crumbs and Parmesan cheese. Mix egg and milk. Peel eggplant and slice into 1/2-inch slices. Dip eggplant slices in egg mixture, then in bread crumb mixture. Place in a single layer on oiled baking sheet. Bake at 350° for 15 minutes. Turn and bake 10 more minutes. Layer eggplant in casserole; top with sauce, then cheese. Repeat layers. Bake at 350° for 25 minutes, covered. Bake for 15 minutes, uncovered.
Mix Jell-O with water and pineapple juice. Let it barely thicken, then add other ingredients. Mix well. Place in refrigerator until just before serving time. (I use Dream Whip or Cool Whip sometimes.)
Trim crusts from bread. Flatten each slice by rolling lightly with rolling pin. Beat together cream cheese and mustard; stir in Cheddar cheese and salami. Spread on bread. Roll up each slice, starting with one of the corners; cut in half. Roll half slice bacon around each pinwheel and fasten with a toothpick. Place on broiler pan and bake in 425° oven for 20 to 25 minutes until bacon is crisp. Makes 40 to 60 pinwheels.
Cook chicken. Add salt and maybe a bay leaf to the water. Use just enough water to cover pieces. Boil until tender and remove chicken from bones. Reserve liquid. This is what you will use as chicken broth. Put broth in refrigerator so that the grease will come to the top. Let stand in refrigerator for awhile. Combine both cans of soup (undiluted), 2 cups chicken broth (scrape grease off first) and macaroni. Put in a long casserole dish. Top with cheese slices. Let stand overnight in refrigerator. Bake at 350° for 35 to 40 minutes.
Thaw and squeeze spinach; dry. Mix all ingredients and form small balls. Bake at 350° for 10 to 15 minutes. Serve warm.
Soften gelatin in water. Bring soup to boiling point, but do not boil. Melt cream cheese and gelatin in hot soup and whip with a wire whip. Add mayonnaise, celery, onion, green pepper, salt, pepper and shrimp. Pour into Jell-O mold. Chill overnight. Turn out onto a serving plate and serve with your favorite crackers.
Cut wings apart; throw away tips. Mix together all ingredients in bowl without wings. Use a foil pan (lasagna size) for easy clean up. Place chicken wings in pan; pour mixture over. Toss together; marinate for 1 hour. Cook at 375° for about 1 to 1 1/2 hours, or until browned. Chicken will be sweet and sticky.
Put cottage cheese in food processor; beat well. Put in a large bowl. Put egg white in food processor; beat until foamy. Add to cottage cheese; mix. Add the next 5 ingredients; mix well. Stir in cheese, onions and bacon. Preheat oven to 400°; pour in greased mini muffin pans. Bake 12 to 15 minutes.
Arrange raw meat in bottom of casserole. Arrange celery, carrots and onions on top of meat. Mix last 4 ingredients and pour over top. Bake, covered, for 5 hours at 250°. You can pop in potatoes for last 2 hours or serve with rice, or boiled or mashed potatoes.
Combine cake mix, 1 cup coconut, water and egg whites; beat 2 minutes at highest speed of electric mixer. Reduce speed to low; beat 1 minute. Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.
Dissolve Jell-O in one cup boiling water. Add can of drained, crushed pineapple, then add frozen strawberries, 4 mashed bananas and one cup walnuts, chopped. Mix. Pour half of the mixture into a bowl and refrigerate until it thickens. Then add sour cream and the rest of the dessert. Place in the refrigerator until chilled.
Dissolve jello in boiling water and add strawberries. Let set up slightly in refrigerator and pour on top of cream cheese mixture. Can be made the day before serving. Keeps very well.
Grease a shallow baking dish and then line the bottom with 2 layers of the dried beef. Wrap each breast with 1 strip of bacon and lay in the pan. Mix the sour cream and soup together. Cover the chicken with this mixture. Cover and cook for 2 1/2 hours at 300°. Uncover and bake for another 1/2 hour. Serve warm.
Mix dry ingredients cut in shortening then add buttermilk and yeast. Mix well. At this time you may 1. make them out like biscuits and bake 2. place in bowl and let rise until double punch down and make out in to rolls let rise then bake. 3. Refrigerate in covered bowl for up to 2 weeks.
About 1 1/4 hours before serving: Preheat oven to 400°. In a large roasting pan (about 17 1/4 x 11 1/4-inch), melt butter. Remove pan from oven.
Mix together and put in baking dish. Bake at 350° for 1 hour.
In large mixing bowl, thoroughly stir together the flour and baking soda; stir in sugars and oatmeal. Add peanut butter, butter and egg; mix with fingers if need be (with a spoon if can) until all crumbly. Press in prepared 9 x 13-inch pan. Bake at 350° for about 25 minutes. Place on wire rack until cool. Cover top with Peanut Butter Frosting. Refrigerate until frosting is set; cut in bars. Remove with small metal spatula.
Grind the Oreo cookies. Mix in butter until crumbly, put 3/4 of this into regular cake pan. Whip Dream Whip, add marshmallows and nuts. Put over crumbs in pan. Sprinkle rest of crumbs over this. Chill and serve.
Beat eggs; add milk and sugar. Add butter and corn. Pour into a greased loaf pan and bake 1 hour at 350°.
Peel the shrimp, leaving only the tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon seasoning and 1/4 teaspoon black pepper. Use your hands to coat the shrimp with the seasoning. Refrigerate the shrimp. Heat 1 tablespoon of the oil in a large pot over high heat. When oil is hot, add the onions and garlic; saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire sauce, wine, salt and remaining black pepper. Stir well and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat; bring to boil and cook until thick, syrupy and dark brown, for about 15 minutes. Makes about 4 or 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and the entire barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter and spoon the sauce over the shrimp and around the plate. Garnish with chopped chives.
Combine dates, butter and sugar. Heat on medium fire until melted. Add pecans and Rice Krispies. Let cool and roll into balls. Roll balls in powdered sugar.
Mix all ingredients together into saucepan. Boil until candy thermometer reaches 248°. Pour into a buttered jelly roll pan; cool. Cut into squares and wrap. This will scorch very easily. Be sure to cook on low heat and stir continuously.
Beat the first 5 ingredients thoroughly until smooth. Sift flour, baking powder and salt together. Sift flour mixture into butter and sugar mixture. Mix well. Spread into a 9 x 13-inch buttered pan. Sprinkle salted peanuts over top and press in lightly. Bake approximately 20 minutes in a 350° oven until golden brown. Cut in narrow strips or squares, whichever you prefer.
Cook mushrooms and onions about 3 minutes. Spoon over fish. Mix sour cream or yogurt with Parmesan cheese; spread over mushrooms. Bake 20 minutes at 350°.
Bake at 250° for 2 hours. Bake over water. Cover the first hour. Bake in a tube pan.
Using electric mixer, mix all ingredients in order: sugar, flour, eggs, oleo, vanilla, milk and coconut.	Mix well. Stir coconut in by hand. Bake in a 325° oven for 1 hour (approximately) or until a knife inserted in middle comes out clean. This pie will make its own crust.
Crush crackers; mix with softened butter. Spread on bottom of 8-inch round or square pan. Cream cheese, sugar, eggs and 2 teaspoons of vanilla together until smooth. Pour into pan. Bake at 350° for 30 minutes. Remove from oven and cool 10 minutes.
Mix and form into loaf shape. Place in Pyrex baking dish, leaving space around meat loaf. Pour remaining tomato sauce on top. Bake 1 hour at 350°.
Pour melted butter over the cracker crumbs (stir well). Spread 1/3 of the cracker crumbs on the bottom of the buttered casserole. Cover with 1/2 of the oysters (can either be cut up or whole, if you prefer the whole oyster). Then add another 1/3 of the cracker mix and the remaining 1/2 of the oysters. Season to taste with salt and pepper. Cover all this with last 1/3 of the cracker mix. Pour the 2 cups of cream over this entire casserole. Bake in a moderate 350° oven for about 40 minutes or until browned on top and around the edges.
Mix pumpkin, sugars, eggs, flour, butter, spices, milk, salt and evaporated milk. Pour into pie shells and bake at 400° for 10 minutes, then at 350° for 40 minutes. Makes 4 to 5 pies.
Cream butter; gradually add powdered sugar. Add evaporated milk, vanilla and salt; mix well. Blend in flour. Roll out dough half at a time on floured surface to 12 x 8-inch rectangle. Cut into 3 x 1 1/2-inch rectangles or 2-inch squares. Place on ungreased cookie sheet. Bake at 325° for 12 to 16 minutes until lightly browned; cool. Spread 1 teaspoon filling on each. Top with 1/2 teaspoon icing. Decorate with pecan half, if desired.
Mix ground beef, bread crumbs, salt, pepper and egg. Shape into 4 oval patties, each about 3/4-inch thick. Cook patties in 10-inch skillet over medium heat, turning occasionally, until brown, about 10 minutes. Drain. Add onion, broth and mushrooms. Heat to boiling. Reduce heat; cover and simmer until beef is done, about 10 minutes.
In an oblong 13 1/2 x 9-inch cake pan, dump and spread cherries, then pineapple, then dry cake mix. On top, sprinkle coconut, then pecans. Cut margarine into pieces; place around on top. Bake at 350° until light brown on top, about 45 minutes.
Arrange your selections attractively on the romaine and use 1 to 2 tablespoons dressing.
Melt margarine and chocolate. Cool slightly. Stir in powdered sugar and beaten egg. Cool. Fold in marshmallows and nuts. Stir until coated with chocolate. Form into 2 rolls. Roll in coconut. Wrap in wax paper or foil and freeze. Slice to serve. Keeps well in freezer for 6 months or more. Very good.
Place sweet peppers and jalapeno pepper on an aluminum foil-lined baking sheet. Bake at 500° for 5 to 10 minutes or until skins look blistered, turning once. Add onion and garlic and bake 10 minutes. Set onion and garlic aside. Place peppers immediately into a heavy-duty, Ziploc plastic bag. Seal and let stand 10 minutes to loosen skins. Peel peppers and remove and discard seeds. Peel onion and garlic; cut onion into quarters. Place onion, garlic and peppers into container of an electric blender. Process until smooth. Stop once to scrape down sides.
Put chicken breasts in bottom of 9 x 13 pan. Top each breast with a slice of cheese. Mix soup and milk and pour over chicken. Top with crumbled dressing mix, then pats of butter. Bake at 350° for 1 hour.
Combine sugar, butter and evaporated milk in an electric skillet. Set heat control to 280°; bring to boil. Boil 5 minutes, stirring constantly. Turn off heat. Add marshmallows, peanut butter and vanilla. Stir until marshmallows and peanut butter are melted and blended. Pour into buttered 8-inch square pan. Yield: 2 pounds.
In a 9 x 9-inch Tupperware container, layer ingredients in order. Cover and refrigerate overnight. Do not mix.
Brown sausage in pan; pour off grease and add cheese to sausage until melted. Pour into bowl. Add Bisquick and stir. Roll into 1-inch balls, place on cookie sheet and bake at 350° for 10 to 12 minutes.
Mix first 3 ingredients together and spread evenly on pan or plate. Top with remaining ingredients.
Melt 1 stick butter in oblong cake pan. Sprinkle brown sugar over melted butter. Top with pineapple (drained). Prepare white cake mix as directed on box. Pour over mixture in cake pan. Bake for 30 to 38 minutes or until knife stuck in middle comes out clean. Invert on cake sheet and serve.
Grease bottom of 12 muffin cups. Beat egg. Stir in milk, blueberries and oil or applesauce. Stir in remaining ingredients until moist. Fill muffin cups 3/4 full. Bake at 400° for 20 minutes.
Brown meat and drain. Stir in tomato sauce and seasoning mix. Simmer for 5 minutes. Press dough into bottom and sides of ungreased 12 inch pizza pan. Bake at 375° for 10 to 12 minutes, or until golden brown. Cover with meat mixture; top with process cheese. Continue baking until cheese begins to melt. Top with remaining ingredients. Serve with sour cream, if desired.
Heat oven to 400°. Spray cookie sheet with vegetable cooking spray. Beat egg with a fork in a medium-size bowl. Add remaining ingredients and mix until well blended. Shape in eight 1/2-inch thick patties. Place on prepared cookie sheet and bake 10 to 12 minutes, turning once, until golden on both sides.
Sift flour, soda and salt. Cream margarine and egg together. Stir in candy chips and dry ingredients. Add vanilla and blend well. Chill dough for 30 minutes. Drop by teaspoon onto greased baking sheets. Bake at 350° for 10 to 12 minutes.
Combine first 7 ingredients and pat mixture into 8-inch square baking dish. Bake at 350° for 30 minutes; drain.
Combine all ingredients. Chill and serve on lettuce beds. Makes 2 quarts of chicken salad.
Preheat oven to 350°. In large bowl, combine eggs, milk, onion, salt and thyme. Layer broccoli and cheeses in crust. Pour egg mixture over broccoli and cheese. Bake at 350° for 40 to 50 minutes or until knife inserted comes out clean. Cool 5 minutes. Yield: 6 to 8 servings.
Mix all ingredients together. Let stand in refrigerator until firm. Roll into a ball. Keep refrigerated. Serve with assorted crackers.
Cook chicken and onion until tender. Mix 1/2 cup of each cheese and sour cream together. Heat tortillas, one at a time, just enough to make them flexible. Dip heated tortilla in salsa, coating both sides. Place 1 tablespoon mixture in each tortilla. Add chicken and onion. Roll up and place seam side down in casserole dish. Pour remaining salsa and cheese over top. Bake at 350° for 20 to 30 minutes.
Cut shortening into flour and salt. Combine egg, water and vinegar. Pour liquid into flour mixture all at once. Blend with a spoon just until flour is moistened.
Blend together first 8 ingredients. Press in bottom of 9-inch square baking dish. Bake at 350° for 20 minutes. Drain fat.
Brown and drain ground beef, onion and garlic salt. Add tomato sauce, black olives and taco seasoning. Mix separately sour cream, cottage cheese, green chiles, tortilla chips and grated cheese.
Preheat oven to 450°. Place bag in 1 inch deep pan. Mix water and flour, add to bag. Mix cheese and spices sprinkle half over chicken. Place in bag in an even layer. Mix vegetables with remaining spice mixture; arrange on top of chicken. To seal double fold open end of bag. Place pan in oven. Cook 55 to 65 minutes. Make sure chicken is done. Use oven mitts and a knife to cut bag open. Fold back top for steam to escape.
Sift dry ingredients. Add prunes. Combine milk, egg and melted shortening. Stir in dry ingredients. Fill muffin pans 2/3 full. Bake at 400° for 30 minutes. Makes 12 muffins.
Beat eggs. Add sugar, salt and vanilla; beat well. Mix in evaporated milk. Pour into freezer can. Fill to fill line with milk. Freeze in ice cream freezer.
Sprinkle Jell-O over cottage cheese slowly, stirring constantly. Add pineapple, then Cool Whip. Chill.
In large pot, mix sugar and milk. Bring to a rolling boil; boil for 6 minutes. Put rest of ingredients in large bowl. Pour milk mixture over chips and nut mixture; mix thoroughly and pour into a greased pan. Cool; cut into squares. Makes 5 pounds.
Beat cheeses, margarine and salt together until smooth. Stir in half the walnuts; all the pimiento and olives. Chill mixture for easy handling; shape into log or ball. Roll in remaining walnuts; chill until firm. Serve with crackers. Makes about 1 1/2 pounds of spread.
Place bread in 9 x 13-inch pan. Cover with sausage and sprinkle with cheese. Mix eggs, milk, salt and mustard. Pour over items in pan. Place in refrigerator overnight. Bake at 325° for 45 minutes.
Combine first 4 ingredients. Fold bananas in last. Chill. This is a very good hurry up salad.
To every cup of flour (unsifted flour), add 1 level soup spoon baking powder. Sprinkle with salt and let stand 30 minutes. Roll out on floured board. Let stand 30 minutes. Cut and cook in deep fat.
Blend cream cheese, marshmallow cream, orange juice and orange extract. Put into a bowl and chill. Great for strawberries.
Melt butterscotch bits and butter in saucepan, stirring constantly. Cool and add flour, brown sugar, baking powder, salt, flavorings and egg. Fold in marshmallows, chocolate bits and nuts. Spread into 9-inch square pan. Bake in 350° oven for 20 to 25 minutes. Do not overbake. The center will be jiggly, but becomes firm with cooling.
Dissolve jello in boiling water. Set aside to cool. Combine graham crackers with butter or margarine and powdered sugar. Mix this together until it gets like corn meal. Line the bottom only of 1 large pan (9 x 13-inch cake pan) with this mixture.
Mix ingredients (at room temperature) in mixer. Blend until well mixed. Pour into bowls. Place in freezer until firm. Keep in refrigerator until used.
In a large skillet, heat oil over medium heat. Add onion and garlic. Saut for 5 minutes. Add spinach and saut until all excess moisture has evaporated. Add basil, oregano, lemon juice and pepper. Mix well. Cool. Place length of fillo across width of buttered 15 x 10 x 1-inch baking dish. Use 10 sheets of fillo dough, brushing every two with melted butter or margarine. Overlap each set of fillo sheets at the center. At the edges of the baking dish, roll fillo onto itself to form "pizza crust." Brush top layer with melted butter or olive oil. Spread spinach mixture on prepared fillo sheets. Top spinach with 1/2 of the Mozzarella. Dredge tomatoes in bread crumbs and arrange on top of Mozzarella. Top with remaining Mozzarella and Feta cheese. Bake in preheated oven at 400° for 25 to 30 minutes or until golden brown.
Heat butter, cocoa and cola to boiling point. Pour over confectioners sugar and nuts. Beat together. Frost cake while still warm.
Spread cream cheese on the bottom of a baking pan. Layer can of chili and top with Cheddar cheese. Bake at 300° for 15 minutes or until cheese melts. Serve with tortilla chips.
Peel and slice apples, simmer 5 minutes in apple juice. Add cinnamon and cornstarch moistened with water, cook until thickened. Put in pie shell and bake at 350° for 20 to 30 minutes.
Mix together milk and lemon juice. Mix in fruit (be sure you drain all liquid from fruit). Add nuts; then fold in whipped cream. Pour into pie crusts and refrigerate. Serve cold.
Cut chicken into thin strips, coat with mixture of 1 tablespoon of cornstarch, sherry and garlic. Let stand 10 minutes.
Peel and slice peaches into baking dish. Sprinkle with sugar. Mix flour, brown sugar and butter and sprinkle over peaches. Sprinkle with cinnamon. Bake 1 hour at 350°.
Combine margarine, sugar, cocoa and milk in medium saucepan over medium-high heat. Cook at full boil for 4 minutes. Remove from heat and add peanut butter, vanilla and oatmeal. Stir well. Spoon by tablespoons onto wax paper. Cool.
Combine chicken, onion and spices. Boil until chicken is fully cooked; drain. Discard onion and spices. Break the chicken into small pieces and add to corn mixed with 1 can water in saucepan. Dissolve cornstarch in water and stir into soup. Bring to a boil and stir in beaten eggs.
Place sauerkraut in strainer. Wash with cold water and drain well. Combine kraut, onion, celery, pepper and pimentos in large bowl. Mix well.
Cream sugar and Crisco until fluffy. Add eggs one at a time. Add milk, vanilla, orange flavoring, alternating with flour. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 30 minutes.
Mix sugars and cornstarch. Add milk and cook a little. Add butter and egg yolks. Bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325° until firm and brown, about 30 to 35 minutes.
Grease and flour 2 (9-inch) round cake pans. Prepare white cake mix according to package directions and bake. Cool 15 minutes. Make holes in cake at 1/2-inch intervals. Dissolve raspberry Jell-O in 1 cup boiling water and pour over 1 cake. Dissolve lime Jell-O in 1 cup boiling water and pour over second cake. Chill these 4 hours. Stack cakes and frost with Cool Whip. Decorate with Christmas candy, if desired. Store in refrigerator until serving.
Mix well in saucepan. Cook until it forms a soft ball. Add peanut butter, marshmallow cream and 7 ounce package chocolate chips. Stir until all is mixed together. Pour in greased pans. Cool and cut into squares.
Mix all ingredients and refrigerate 24 hours in a 1 1/2-quart baking dish. Bake 1 hour at 350°.
Heat oven to 425°. Cook and stir green pepper and onion in shortening in 2-quart saucepan until tender. Stir in 1/4 cup baking mix. Add soup, gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in turkey and peas. Pour into oblong baking dish (12 x 7 1/2 x 2-inches).
In saucepan combine sugar, water, lemon rind, cinnamon, orange rind and cloves. Bring to boil and hold for 10 minutes. Remove cinnamon sticks. Stir in fruit juice. Bring remaining water to boil. Pour over tea and let stand 10 minutes. Strain or remove tea bags and add to fruit juices, chill. Serve over ice.
In microwave dish, place paper towel. Cover pork chops with other ingredients (shake in the bag); place in dish fat side out. Cover with Saran Wrap. For each chop, allow 3 minutes cooking time. Example: For 4 chops, allow 12 minutes. Remove and put in pan for oven. Remove paper towel and replace with new for each set of chops fixed. Put water in pan and place in regular oven to steam for as long as you like, covered.