HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli according to directions on package and drain. Put in greased 9 x 12 x 2-inch baking dish. Put chicken on top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle herbed seasoned stuffing mix and cheese over the soup mixture. Bake for 30 minutes on 350° or until fully heated. Also, water chestnuts might be good in this recipe.
In a 4-quart saucepan over medium heat, in hot butter, cook onions and sugar for 10 minutes. Stir in flour until well blended with onions and the pan juice. Add water, wine and undiluted beef broth; heat to boiling. Reduce heat to low; cover and simmer 10 minutes. Cut 4 (1-inch thick) slices of bread from loaf; save remaining bread to eat with soup. Toast the bread slices in a 325° oven just until lightly browned, about 10 minutes.
In a shallow casserole dish, place pork chops and top with onion slices. Sprinkle few drops of lemon juice over onion. Sprinkle with salt and pepper.
Cream margarine, oil and both sugars. Add eggs and rest of ingredients, adding flour last. Roll 1 teaspoon of dough in a ball. Roll in sugar; press down with a glass or fork dipped in sugar. Bake at 375° for 8 to 10 minutes.
Blend the taco seasoning, cream cheese and sour cream on medium speed with mixer until smooth. Spread dip on serving plate. Sprinkle on lettuce, tomatoes and cheese. Serve with tortilla chips.
Grate carrots. Add to kraut with chopped or diced celery, onions, pepper and pimento in a large mixing bowl. Heat together the vinegar and sugar. Pour over carrot mixture. Cover and chill several hours before serving. Put in jar with lid and refrigerate until it will keep for several days.
Preheat oven to 350°. Butter a 13 x 9-inch baking dish. Combine 1/4 cup flour and sugar; mix with rhubarb. Spread in buttered baking dish. Lightly spoon flour into measuring cup; level off. Combine oats, 1 1/2 cups flour and brown sugar; cut into batter. Crumble over rhubarb. Bake for 45 minutes. Serve warm or cool with whipped cream or ice cream.
Mix all ingredients. If it seems too dry, add more stock. Salt to taste. Bake at 350° until lightly browned.
Mix all ingredients together. Bake in Bundt pan. Before putting in oven take some cocoa and make paste. Pour on top of batter. With knife, cut through batter several times. Bake at 350° for 45 minutes to 1 hour.
Combine all ingredients and mix well.	Serve with corn chips. Time of preparation: 15 minutes.
Preheat oven to 350°. Brown ground beef and onion. Drain off fat. Boil potatoes and mash with milk and butter. In baking dish layer: ground beef, creamed corn, mashed potatoes and salt and pepper. Bake for 45 minutes.
Combine beaten eggs, sugar and melted Crisco. Add milk and vanilla. Mix flour, baking powder and salt. Combine liquid and dry ingredients, stirring only until smooth.
In saucepan, saute mushrooms in 1 tablespoon butter until lightly brown, stirring occasionally; remove from heat. Stir in ham, sour cream, mustard and pepper; mix well. Spread evenly on 4 slices bread. Top with remaining bread. Brush both sides with melted butter. Broil in preheated oven until browned and filling is hot, turning once. Makes 4 servings.
Combine 4 tablespoons butter with cracker crumbs; cover bottom of 9 x 9-inch pan. Saute 3 cups thinly sliced onions in remaining butter until limp and golden.
Soften margarine and mix well with the sugar. Then add the eggs and flour and mix until smooth. Add the buttermilk, vanilla and nutmeg. Pour into a 9-inch unbaked pie shell and bake at 350° for 45 minutes. The baked pie freezes well and has the taste of a chess pie.
Heat oven to 350°. Mix shortening, sugar, eggs, molasses and anise. Blend dry ingredients; mix in gradually with hands. If dough seems too soft, refrigerate until firm. Mold into balls 1/2-inch to 3/4-inch in diameter. Place on greased baking sheet. Bake about 12 minutes or until golden brown on the bottom. Cookies harden on standing. Store in airtight container with slice of apple to mellow them. Yields about 4 dozen.
Cream butter and sugar. Add eggs, one at a time. Mix flour in mixture. Add chocolate syrup and vanilla. Pour in greased oblong pan and bake at 350° for 30 to 35 minutes.
Lay crescent rolls flat on a cookie sheet. Bake at 350° for 7 to 10 minutes. Cool. Mix together cream cheese, mayonnaise and Hidden Valley dry seasoning. Spread over cooled crescent rolls. Sprinkle chopped vegetables and cheese on top.
Mix wafers, sugar and margarine. Stir in juice and nuts. Roll into small balls and roll in coconut or powdered sugar. Store 2 to 3 days in refrigerator.
Saute onions in margarine until golden. Stir in beef and seasonings. Add mushrooms. Saute until meat is done. Add soup; simmer 10 minutes. Stir in sour cream. Serve over biscuits, rice, noodles or baked potatoes.
Fry sausage, cut into small bits; drain. Cut cheese into small pieces. Add to sausage to melt. Mix in rest of ingredients. Spread on bread. Sprinkle garlic powder. Freeze on cookie sheets. Store in plastic bags in freezer. Bake as needed in a 350° oven for 15 minutes.
Cut pork crosswise into 4 serving-size slices. Place between 2 pieces of plastic wrap. Work from center and pound lightly with mallet to 1/4-inch thickness; remove plastic. In shallow dish, combine flour, onion or garlic powder and pepper. In another shallow dish, combine egg and milk. In third dish, place crushed crackers. Dip meat in flour mixture to coat. Dip into egg mixture. Coat with bread crumbs. In large skillet, cook slices in hot oil. Place on buns, serve with favorite dressings.
Combine first four ingredients and mix thoroughly. Place vanilla wafer in bottom of cups; fill 1/2 full with cream mixture. Bake 15 minutes at 350°. Top with pie filling while hot. Serves 100.
Dissolve 1 package gelatin in 1 cup boiling water. Stir in cold water. Chill until set but not firm. While gelatin is chilling, dissolve remaining gelatin in 3/4 cup boiling water. Blend in applesauce, sour cream and cinnamon. Chill until mixture starts to thicken. Spoon onto first gelatin. Chill until firm, about 3 hours. Unmold and garnish with salad greens.
Preheat oven to 350°. Roll out pie crust to fit a 9-inch pie plate. Crimp edges decoratively. Refrigerate until ready to use. Melt chocolate in microwave container at full power (100%) 3 minutes or in double boiler over simmering, not boiling water. Beat corn syrup, eggs, brown sugar, salt, vanilla and melted chocolate in a bowl until blended. Stir in pecans. Pour into prepared pie crust. Bake in preheated 350° oven for 40 to 45 minutes or until set in center. If crust or top is browning too quickly, tent with aluminum foil during the last 15 minutes. Let the pie cool completely. Garnish with the whipped cream and pecans.
Mix well the first 9 ingredients. Then add chips and pecans. Drop on cookie sheet. Bake at 400° for 6 to 8 minutes.
Prepare ground beef as you would for tacos. Place the 6 tortillas on the bottom of a 9 x 13-inch baking dish. Slightly curve them up the sides and ends of dish. Put taco meat over tortillas. In same skillet, heat Ro-Tel and both soups to combine. Pour over taco meat. Grate cheese and sprinkle over soup mixture. Bake 25 minutes at 350°. Cheese is your choice, but I use Velveeta cheese. Tastes great hot, but is better if left to cool until set.
In a large Dutch oven, melt margarine. Saute onion for 2 to 3 minutes or just until tender. Stir in remaining ingredients and blend well. Cover. Simmer for 20 to 30 minutes or until rice is tender and most of liquid has been absorbed, stirring occasionally. Remove bay leaf. Yields 8 (1 cup) servings.
Cream all ingredients together and spread on chicken. Bake 25 minutes at 425° and then for 30 minutes at 350°. Do not turn.
Mix the first 7 ingredients (with a fork), then add the next 6 ingredients. Drop by teaspoon onto ungreased cookie sheets. Bake at 350° for 15 minutes. Makes approximately 50 cookies.
Put all ingredients in frypan on high and stir while peanuts eat up water and sugar. Spread on cookie sheet and bake at 350° in a preheated oven, stirring every 10 minutes for 30 minutes.
You will need a 20-inch piece of heavy-duty Reynolds Wrap. Spread center of Reynolds Wrap with margarine. Cut steak into serving portions. Arrange on foil, slightly overlapping each portion. Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes and season. Mix juice, A.1. sauce and cornstarch. Pour over meat and vegetables.
Preheat oven to 350°. Combine Ricotta cheese with 1/2 cup Parmesan cheese, the Mozzarella cheese, eggs, spinach, salt, pepper and garlic. Blend well. Cook manicotti shells al dente. Drain. Fill with spinach mixture. Place in baking dish and cover with spaghetti sauce. Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake for 25 to 35 minutes, until heated through and bubbly. Serves 6.
Bring tomatoes and sugar to boil; cook 15 minutes on low heat. Add jello and mix well. Pack in pint or 1/2-pint jars. Seal. Refrigerate overnight. Store in freezer or refrigerator.
In large frypan, place oil, and heat to medium temperature. Add tomatoes and onion and cook about 5 minutes or until wilted. Add chicken, stirring several times. Add milk, garlic, brown sugar, lemon juice, red pepper, salt, mace and bay leaves. Bring to a boil. Cover and simmer, stirring frequently, for 50 minutes. Remove cover and cook about 10 more minutes over high heat, evaporating most of the liquid and until fork can be inserted in chicken with ease. Discard bay leaves before serving. Makes 4 servings.
Whisk together the first four ingredients. Gradually whisk in olive oil, salt and pepper. When ready to serve, toss salad dressing with spinach and endive. Place on salad plate and add apple slices, crumbled Blue cheese and toasted pecan halves. Yields 6 servings.
Gradually add sugar and salt to beaten egg whites. Fold in pecans until they are completely coated. Melt margarine on cookie sheet; add coated pecans and spread out. Bake at 350° for 30 minutes, stirring every 10 minutes. Cool and store in airtight container.
Drain beans. Add celery, onion, salt and pepper. Toss lightly. Mix oil, sugar and vinegar. Pour over bean mixture. Let set overnight in the refrigerator. Drain and serve.
Mix cocoa, sugar, margarine and milk and boil over medium heat 1 minute. Turn off heat. Add oats, vanilla and peanut butter. Stir until well mixed. Drop on waxed paper by teaspoon. Let stand to cool.
Mix flour and sugar. Add milk and mix well. Cut margarine into slices; place in pan. Pour flour mixture over margarine. Pour fruit over flour mixture (heat fruit first). Bake at 350° about 30 minutes or until done.
Chop potatoes. Mix in bacon, olives, eggs, celery and Miracle Whip into large bowl. Slowly add bacon drippings to taste. Mix thoroughly. Add olive juice and mix well. Season to taste. Serves 20.
Preheat the oven to 325°. Mix the applesauce, oil and sugar. Sift in the flour, baking soda, salt, cinnamon, cloves and nutmeg. Mix well	after each addition. Add the egg and the raisins. Mix. Pour into a greased and floured 8 x 4-inch loaf pan. Bake 1 hour and 20	minutes or until done. One slice equals 180 calories.
Grease and flour Bundt pan. Mix together brown sugar, pecans, pudding, sugar and cinnamon. Dip rolls (frozen) in butter, then roll in sugar mixture. Layer in pan. Pour any leftover butter and sugar over rolls. Cover; set in refrigerator overnight. Bake at 350° for 30 minutes or until done. Let stand 10 minutes, then invert onto serving plate.
Boil squash and onion until tender. Drain. Add 1 cup grated sharp Cheddar cheese, beaten egg and soda crackers. Salt and pepper to taste. Cook at 350° for 30 minutes. Serves 4 to 6 people.
Cream oleomargarine with sugar. Add remaining ingredients and beat well after each addition. Bake in 9 x 12-inch greased and floured pan for 30 to 40 minutes at 350°.
Pour salad oil over cooked macaroni in large bowl. Combine vinegar, sugar, mustard, garlic salt and parsley. Set aside. Toss vegetables with macaroni. Pour vinegar dressing over mixture.
Mix cereal nuts and pretzels in a large baking bowl. Mix oil, worcestershire sauce and garlic salt together and pour over cereal. Mix well. Bake at 225 for 2 1/2 hours, mixing every 15 minutes.
Fry diced bacon and brown onion. Drain off grease; add pork and beans, brown sugar, vinegar and catsup and stir well and cover. Let simmer for 20 minutes or bake for 2 hours at 350°.
Preheat griddle, electric skillet or regular skillet. Spray with Pam. Mix first 4 ingredients. Dip slightly stale bread quickly in batter. Place on griddle and sprinkle cinnamon sugar mixture over bread. Turn when bottom is browned. Sprinkle cinnamon sugar on other side. Remove from griddle when both sides are cooked.
Blend cream cheese, sour cream, salad dressing mix, lemon juice and Tabasco sauce well in mixer. Add shrimp and blend. Serve with chips. Yields 2 cups.
Mix first 3 ingredients and press in bottom of an 8 x 13-inch pan. Bake 12 minutes in a 325° oven. Mix remaining ingredients and pour over first baked mixture. Return to oven and bake 20 minutes more. To brown top, turn on broiler for a few minutes, watching carefully. Then cut into squares.
Combine sugar, shortening, vanilla, eggs, lemon juice and salt. Beat well. Mix flour and soda in. Blend apples and pecans in. Bake in greased and floured tube pan at 325° for 1 1/2 hours.
Bake cake as directed on box, using egg whites and desired amount of coconut and pecans (chopped fine). When cake is done immediately, pour in 2/3 of the can of cream of coconut. (Be sure to shake the can up before pouring it.) Pour it into fork holes made all over the cake. Let cool completely! Ice cake with Cool Whip mixed with desired coconut and nuts and 1/3 can cream of coconut. Keep cake refrigerated.
Mix melted butter, sugar, eggs, vanilla and flour; let set a few minutes, until sugar melts some. Add buttermilk. Stir well and pour into pie shells. Bake at 350° few minutes; turn down to 325° until brown and bubbly.
Grease and flour a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a large bowl, mix first 4 ingredients. Let stand 10 minutes. Heat oven to 350°. Stir in egg whites until well blended. Stir in remaining ingredients. Pour into pan. Spread evenly. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool. If desired, spread with your favorite cream cheese frosting. Refrigerate any remaining bars.
Save 1/2 onion. Use large skillet. Brown hamburger with 1/2 onion; drain grease. Mix flour with hamburger. Add tomato sauce and 3 to 4 cans water. Season with chili powder, salt and pepper to taste. Place tortillas in sauce; let soften for a minute or so. Place tortilla in plate with a little sauce. Add lettuce, onion and cheese. Make another layer if desired. Serve immediately.
Partially freeze meat, then slice thin. Fry in a Dutch oven or large pot in the shortening until brown. Then remove from Dutch oven. Saute onion until tender. Then brown flour. Add the tomatoes, garlic, green pepper, parsley, salt and pepper. Add the meat and 2 cups of water. Cover and cook over low heat for about 1 hour and 30 minutes or until tender. Serve with cooked rice.
Heat milk, sugar and gelatin in top of double boiler over very low heat, stirring occasionally, until small bubbles form around edge of milk. Stir in salt and rice. Place over boiling water; cover and cook 1 hour or until rice is soft. Stir in extract and cool to room temperature. Whip cream and fold into rice mixture; chill several hours. Serves 6.
Cream together butter and sugar. Add eggs and milk. Sift together dry ingredients and add, making a soft dough. (Use more flour if necessary.) Roll thin and bake quickly at 400°.
Drain apricots and pineapple, reserving liquid and add water to make 2 cups. Bring juice and pudding to a boil over low heat and cool. Pour over fruit. (Do not cut up bananas until ready to pour liquid over fruit.) Refrigerate and enjoy.
Cream butter, cream cheese and sugar at least 10 minutes. Add eggs and flour alternately. Add vanilla. Place in large greased tube pan. Put in cold oven. Turn on oven to 300°. Bake 1 1/2 to 2 hours. Cake must be started in cold oven. Let cake set 5 minutes before turning out.
Brown ground chuck and combine with the remaining ingredients. Simmer in a covered kettle until barley is soft.
Combine first six ingredients and saute until onion is transparent. Add 4 cups hot water with beef bouillon cubes. Simmer 35 minutes. Spoon into 9 x 13-inch baking dish. Cover with cheese and bake at 375° until cheese is melted.
Beat cream cheese, peanut butter, milk and confectioners sugar together. Fold in Cool Whip. Place in graham cracker crust and freeze until ready to serve. May add chocolate shavings to top.
Mix strawberries, sugar and jello. Bring to boil (or until sugar dissolves). Let cool. Have milk cold and whip with a hand mixer until very stiff. Fold in cool strawberry mix and put in vanilla wafer crust. Makes 2 pies.
Mix cake mix, margarine and 1 egg and press into a 9 x 13-inch pan. Beat cream cheese, 2 eggs, confectioners sugar and vanilla with electric mixer and pour over crust layer. Bake at 350° for 35 to 45 minutes.
Put grease in deep fryer; heat until hot. Add A.1. steak sauce in the grease, then add hot sauce to the grease. Batter the chicken legs in flour, salt and pepper (put the salt in the flour). Put the chicken legs in the deep fryer; fry until done.
Combine sugar, milk and margarine. Bring to a full boil, then boil 5 minutes more. Remove from heat and stir in chocolate pieces. Add Marshmallow Creme, nuts and vanilla. Pour into 9 x 12-inch pan and cool at room temperature.
Cream butter and corn syrup (Karo). Do this by hand, do not use mixer.	Add beaten eggs and mix. Add vanilla, salt and pecans and mix.	Pour into 2 pie shells and bake in 325° oven for 45 minutes.
Cream butter and shortening; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder, add to creamed mixture, alternating with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings. Pour batter equally into two greased and floured loaf pans. Bake at 350° for an hour. Cake is done when toothpick inserted in the center comes out clean. Remove from pan and let cool on rack.
In large mixing bowl, combine all ingredients, except oats, almonds and chocolate pieces. Blend well with mixer. Stir in remaining ingredients; mix thoroughly. If desired, chill dough for easier handling. Shape into balls, using a rounded teaspoonful. Place on ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Cool.
Brown meat and onion together; add other ingredients. Put layer of corn tortillas in bottom of casserole (cut in 1/4-inch strips); add a layer of mixture. Alternate until all ingredients are used. Cover with foil and bake 1 hour. Uncover and bake 15 minutes more.
Cream the shortening and sugars. Add eggs. Beat well. Add corn flakes and oatmeal. Add flour into which salt, baking powder, soda and coconut have been added. Drop from a teaspoon onto a greased cookie sheet 1 1/2-inches apart. Bake at 350° until brown.
Brown beef with salt, pepper and garlic. Drain on paper towel. Put in Dutch oven. Add remaining ingredients and cook for 30 minutes.
Combine margarine, brown sugar and pretzels. Spread in a 9 x 13-inch pan and bake at 350° for 15 to 20 minutes. Cool.
Mix the first 5 ingredients together. Combine the onion, green onions and egg and buttermilk mixture. Mix in dry ingredients. Spoon into hot grease.
Move oven rack to low position so that the tops of pans will be in center of oven. Heat oven to 350. Grease bottom only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with cooking spray. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl. Stir remaining ingredients. Pour into pans. Bake 8 inch loaves 50-60 minutes, 9-inch loaf for 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place topside up on wire rack.
Mix gelatin with boiling water, stirring until the Jell-O is dissolved. Add liquor. Chill until set in the plastic cups. Possible combinations:
Preheat oven 375°. Combine butter, sugar, egg, flour, vanilla, salt and water. Beat and mix well. Divide dough into fourths. Roll each fourth into rope shapes about 14-16-inches thick. Press groove down center with little finger. Bake 10 min. Spoon jam into groove. Bake 5-10 min. longer. Until edges are lightly brown. In small bowl, mix powdered sugar and milk to make glaze. Drizzle over baked dough. Cut into 1-inch slices while warm.
Mix together the sugar, flour and salt. Add beaten eggs, milk and corn. Put in well-greased 9 x 12-inch casserole dish. Chip oleo on top. Bake at 350° until bubbly. Stir from sides while cooking.
Grease and flour 9 x 13-inch baking pan. Put 1/2 of the box of cake mix in pan. Pour the can of apple pie mix over cake mix, evenly. Sprinkle remainder of cake mix over apple mix. Pour 1 cup of water over all. Bake in 350° oven for 30 minutes or until cake top layer is done, or has a slight crust.
Add stick of butter to cooked spinach. Add cream cheese. Stir into hot spinach until smooth. Place artichokes (sliced and drained) in bottom of greased casserole dish. Pour spinach mixture over artichoke hearts. Bake at 350° for 25 to 30 minutes.
Prepare 3 cups shredded cabbage. Heat shortening in skillet. Add vegetables and stir. Cover. Steam 5 minutes or until crisp-tender, stirring. Add salt and pepper. If desired, stir in 1 tablespoon soy sauce.
Mix soy sauce, Kitchen Bouquet and all seasonings. Rub evenly over roast. Chop and dice garlic. In large iron skillet or Dutch oven, cook garlic in cooking oil. Add onion and roast. Brown roast on all sides over medium heat. Add 1 cup of water and remaining ingredients. Cover tightly. Cook slowly in 325° oven for 2 hours or until tender.
Early in the day, cook noodles and drain. Saute ground chuck in margarine until brown; drain. Stir in tomato sauce. Remove from heat; add cottage cheese, cream cheese, sour cream and onion. In 2-quart casserole, spread half the noodles and half the cheese mixture. Repeat layers. Pour over the melted margarine and top with buttered bread crumbs. Chill about 1 hour before serving.
1) Mix (# 1 - 4) together *save 1/2 c dry cake mix. Spread 1/2 mixture in a 13 x 9 baking pan. You can use a casserole dish.
Cream butter; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating well. In a separate bowl, combine flour, soda, baking powder and salt. Add to creamed mixture, beating well. Stir in remaining ingredients.
Put oil in large skillet. Peel and slice the potatoes. Fry potatoes until nearly done and just beginning to brown. Add onion and crumble ground beef over potatoes. Continue frying, turning frequently, until meat and potatoes are done and browned. Season to taste. Top with cheese and serve this to your kids along with a bottle of ketchup.
Preheat oven to 400°. Spray 6 large, 3-inch muffin cups with nonfat, nonstick spray and set aside. In a large bowl, stir together both flours, sugar, baking powder and lemon peel, making sure all is evenly distributed. Make a well in the center of the mixture.
Mix pancake batter thin. Put small pieces of turkey in the thin batter; cover completely. Deep fry in hot oil until brown and crispy. Delicious as finger food.
Just dump together. Mix and chill. You can freeze it and just as good as ice cream.
Brown meat and mix with other ingredients. Bake 1 1/2 hours at 350°. (If using uncooked rice, add 1 1/2 soup cans of water; can also add 4 tablespoons soy sauce and cover top with chow mein noodles.)
Mix ingredients together. Drop by spoonfuls into boiling chicken broth. Dumplings will rise when cooked. Drain and fry in butter until heated through. You may also add 1/2 pint sour cream when you are frying the dumplings. When serving, sprinkle with paprika.
Add melted margarine to milk, egg white and berry mixture. In separate bowl, mix flours, oats, sugar, salt and baking powder. Add the berry/milk mixture to the dry ingredients and stir lightly. Lightly coat griddle with nonstick spray. Cook on medium heat for 1 minute until pancake bubbles, then flip over for 1 more minute.