HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam cut up broccoli for 5 minutes. Slice Velveeta over broccoli; set aside. Add bouillon cubes to broccoli and water. Brown onion in margarine until golden. Add flour; brown a little. Add milk to make sauce. Add to broccoli-cheese mixture; heat together.
Squeeze juice and pulp out of citrus fruits. Add with sugar and water. Serve cold.
Combine all ingredients and bake in a greased loaf pan for 1 hour in 350° oven.
Combine the egg, milk, salt and pepper. Dip the cheese in the mixture, then into bread crumbs; repeat. Heat the batter in a skillet and fry the dipped cheese until brown.
Mix all together. Take crackers and crumble 1/2 box on bottom of sheet cake pan. Cover with chicken mixture. Top with 1/2 box crumbled crackers. Melt margarine on top. Bake at 350° for 45 minutes.
Melt peanut butter, chocolate and vanilla. Stir in cereal and coat well. Stir gently. Put powdered sugar in a white kitchen trash bag (clean of course). Pour in cereal mixture. Shake gently. Refrigerate.
Place onion soup mix on top of heavy-duty aluminum foil. (Piece big enough to cover roast well and fold at the ends to prevent juice from escaping.) Place roast on top of onion soup and cream of mushroom soup on top of roast. Place in oven in baking pan and bake at 300° for 3 hours. Unfold foil and both soups will have combined with juice from roast to make a nice mushroom gravy.
Mix salmon, flour, meal and eggs together in bowl with spoon, then add just enough water until moistened enough to drop. Use enough cooking oil to deep fry. Drop in hot oil 1/2 spoon size (about 7 to 10 balls) and cook until golden brown.
In a high sided bowl, break up 1/2 chocolate cake. Pour on 1/8 cup of Kahlua, 1 box of chocolate pudding (prepared), 1/2 of Cool Whip and 1/2 of crushed Skor bars (sprinkled). Repeat layers, ending with Cool Whip and Skor bars. Refrigerate.
Mix soft margarine, sugar, egg and vanilla in a large bowl. Sift together flour, baking powder and salt. Add to mixture. Add pineapple and oatmeal. Mix well. Drop by teaspoonful onto ungreased cookie sheet 2-inches apart. Bake at 350° for 12 minutes.
Put rice in slightly greased casserole dish. Mix chicken with onion and salt and pepper to taste. Pour this mixture over the rice. Beat the eggs in broth and pour liquid over chicken. Cover with	bread crumbs and dot with butter. Bake at 450° for about 15 minutes or until browned.
Slice potatoes into Pyrex dish. Slice onions over top of potatoes. Spoon hamburger over onions and pour tomato soup evenly over mixture. Sprinkle with salt and pepper. Cook in 350° oven for 1 hour.
Mix flour, sugar and soda. Mix butter, Coke and cocoa and pour into flour mixture. Add remaining ingredients. Bake in deep baking pan at 325° for 40 minutes.
Combine all ingredients and mix well. Bake at 350° for 30 minutes in 9 x 13 inch pan. When removed from oven and still hot, spread 1 jar marshmallow creme on top and cool.
Mix the first 6 ingredients together. Fold in shrimp. Refrigerate at least 2 hours to blend flavors. Serve with assorted crackers or chips.
Let cream cheese soften at room temperature. Cream until smooth. Add lemon juice and onion; blend well. Gradually blend in sour cream. Chill. Serve with potato chips, crackers or fresh vegetables.
Brown sirloin strips, a few pieces at a time, in hot oil. Take all meat out of pan and cook onions or onion soup in oil until tender (add oil if necessary). Put meat back in pan with onions. Add consomme and liquid from mushrooms. Add lemon juice, wine, salt and pepper. Cover and simmer 30 minutes. Add 1 can mushroom soup and mushrooms. Stir well. Turn heat to low and add 1 cup sour cream. Stir in cooked noodles.
Mix cheese and butter together, mash, then cream thoroughly, add flour to mixture and mix well. Add paprika for color. Shape into logs and chill. Slice thin and place on a lightly greased cookie sheet. Sprinkle with powdered sugar and center with almond slivers. Bake at 375° for 8 minutes. This may be prepared in advance. Freezes well.
Preheat oven to 375°. Cut mushrooms in large pieces. Sprinkle chicken with salt, pepper and paprika; brown in butter and place in 9 x 12-inch casserole. Saute mushrooms in butter. Sprinkle flour over mushrooms. Stir in chicken broth and sherry. Cook on medium heat 4 to 5 minutes. Arrange artichoke hearts over chicken; pour mushroom sauce over all. Bake at 375° for 40 to 45 minutes. Just before serving, garnish with olives and pimentos.
Place chicken broth in a large saucepan over high heat. Bring to a boil. Meanwhile crush tomatoes and add to broth. Stir in cumin, garlic, salt, pepper and corn. Dissolve cornstarch in cool water. Stir cornstarch into soup and simmer for 10 minutes or until thickened. Mix in cheese, stirring constantly, until melted and smooth. Do not allow to boil again. Keep warm.
Cream butter and sugar well. Add eggs, one at a time, alternating with flour. Add whipping cream; fold in vanilla. Bake at 300°. Start in cold oven. Use Bundt pan, if desired.
Cook meat just until redness has left. Layer meat, potatoes and onions in a 2-quart casserole dish. Pour soup and milk over all. Salt and pepper. Cover and bake at 375° for 1 hour and 30 minutes.
Mix cake mix, egg and margarine. Spread into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix Karo syrup, sugar, eggs, cake mix, vanilla, salt and pecans. Pour over baked crust and bake at 300° for 45 minutes.
Trim excess fat from steak. Cut into bite size pieces. Combine flour, salt and pepper. Dredge steak in flour mixture and brown in hot oil. In saucepan, combine beef broth and water. Add brown steak to this. Cover and simmer for 30 minutes. Turn meat and then top with potatoes and onions. Cover and simmer 20 minutes or until done.
Melt chocolate. Combine with brown sugar and oil. Add eggs, one at a time; beat well after each. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough (overnight is best).
Combine tomatoes, salt, black pepper, crushed red pepper, dried parsley, sweet basil, onion, and green pepper and simmer for 1 hour. In a small kettle, mix tomato paste and oil. Simmer until oil is absorbed and then add to the sauce mixture. Also add cooked sausage at this time and continue to simmer for about 2 1/2 - 3 hours on the stove top or approximately 5 hours or more in a crock pot.
Put all ingredients in crock-pot, including bacon and drippings. Cook on low for 4 hours. Check during cooking to be sure they are not dry; if so add a little water.
Brown ground beef, crumbled. Cook refried beans in pan on stove until heated through. Lay chips out singly on cookie sheet. Put small amount of cooked beef on top of each chip. Put refried beans on each one on top of beef. Sprinkle grated cheese on top of beans. Broil in oven until cheese melts.
Bring an extra large pot or propane cooker pot of water to boil. Add spices, hot sauce, lemon, onion and red potatoes. After ten minutes, add the corn. After ten more minutes, add the beef sausage. After five more minutes, add the shrimp and boil for an additional five minutes. Strain and serve. Serves approximately 8.
Mix cream cheese with powdered sugar. Stir in Cool Whip by hand. Tear angel food cake into pieces. Stir cheese mixture into cake pieces. Put in a 9 x 13-inch pan. Put strawberries in glaze and spread on top of cake mixture. Refrigerate.
Mix rice, onion soup and water well in a casserole dish. Season pork chops and place on top. Bake at 300° for 1 hour.
Combine cream cheese, butter and vanilla until creamy. Gradually add confectioners sugar until fluffy. If necessary, add milk or cream to reach spreading consistency with electric mixer. Stir in nuts by hand. Frosts three 9-inch layers.
Beat eggs until fluffy. Add sugar, soda, vanilla, milk, oil and salt. Add flour a little at a time. Mix well. Bake at 350° for 15 to 20 minutes. While cake is hot, spread with peanut butter. Refrigerate until peanut butter hardens. Melt Hershey bars in pan and spread on cake. Refrigerate until chocolate hardens. Cut at room temperature. Use a big cookie sheet pan (15 x 10 x 1-inch).
Brown meat and drain. Put in large pot and pour enough water over it to cover good. Add garlic and onion and boil until meat is tender. Add sauce and package of chili mix; cook about 20 to 30 minutes longer, depending on how hungry you are and how it tastes. Add salt and/or black pepper according to your taste.
Mix together rhubarb and sugar and let set overnight. The next day, boil rhubarb and sugar at a hard boil for 3 minutes and immediately add jello; stir until jello is well dissolved. Cool and keep in refrigerator. Good for a month plus! If you desire, add a few cut strawberries the last minute of boiling rhubarb.
Cook celery and onion in chicken broth. Mix all ingredients together and bake 30 minutes at 350° or until slightly brown.
Wash rice and drain well. Melt butter over low heat in large pan. Add onion and cook slowly until soft, but not brown. Stir in rice and mix well. Add chicken stock and bring to a boil. Season to taste. Pour in a large casserole. Cover with aluminum foil and bake at 350° for 35 minutes. Remove from oven. Do not remove foil and set aside.
In large mixing bowl, cream together sugar and margarine. Add eggs, vanilla, and lemon extract. Mix well in flour and walnuts. Beat until well blended. Add oil and beat about 5 minutes. Pour into greased tube pan and bake in 325 degree oven for one hour and 15 minutes, or until golden brown and toothpick inserted in center comes out clean. Let set 5 minutes before turning out of pan. Sprinkle with confectioners sugar, or top with your favorite glaze.
Combine apples, sugar, cinnamon and flour. Place in bottom crust. Dot with oleo. Adjust top crust. Seal and flute edges. Vent crust by cutting small slits in top. Bake at 400° for 45 minutes or until crust is brown and apples are tender.
Combine 2 1/4 cups flour, sugar, salt and yeast. Add butter or margarine. With mixer at low speed, gradually pour 2 cups hot tap water into the dry ingredients. Add egg; increase speed to medium. Beat 2 minutes (scrape bowl). Beat in 3/4 cup flour for 2 minutes. Add 2 1/2 cups or enough to make a thick dough. Knead dough 10 minutes. Shape into ball and put in greased bowl. Make sure top of dough is greased. Let rise until doubled in size. Shape into rolls. Let rise until doubled. Bake at 450° for 15 or 20 minutes.
Mix sugar with cinnamon and set aside. You can use 1 quart blueberries with 3 large Granny Smith apples, if you wish.
Place sherbet in punch bowl to soften for approximately 20 minutes. Add the rest of the ingredients and stir. Mash sherbet in a little. Makes a punch bowl full. Can add more sherbet for even more creamy, great flavor.
Mix melted butter with next 5 ingredients. Pour in greased casserole dish. Mix 2 1/2 tablespoons butter with last 3 ingredients and sprinkle over sweet potato mixture. Bake at 350° for 30 to 40 minutes.
Place all dry ingredients in mixer bowl. Using a dough hook, blend on low speed for approximately 2 minutes. Add oil and blend on low speed for approximately 2 minutes. Add water. Mix on low speed for 1 minute. Change to medium speed and knead dough for 8 minutes or until dough is smooth and elastic. Place dough in warm area (about 90°) for 45 to 60 minutes. Punch down dough to remove air bubbles. Form by pinching off 2 ounce pieces and shape. Place rolls on lightly oiled sheet pans. Place in warm area until double in size, 30 to 50 minutes. Makes 50.
Wrap tortillas in foil and warm in 350° oven for 5 minutes. Prepare beef as directed and cut into strips. Divide beef and place on top of each tortilla. Spoon sour cream dip and salsa on each one. Roll up.
Mix first four ingredients in large bowl and let stand. Boil next 3 ingredients for 2 minutes. Pour boiled liquid over cabbage mixture and mix well. Refrigerate 2 hours, stirring occasionally, before serving.
Brown beef and onion; drain. Add spaghetti and sauce. Melt butter. Stir in flour. Add milk. Make a gravy. Add cheese; stir until melted. Put 1/2 of spaghetti mixture in casserole. Add all cheese sauce. Top with rest of spaghetti mixture. Bake at 350° for 20 to 30 minutes.
Brown meat in hot oil. Stirring, add 2 cups water, tomatoes and bouillon cubes. Bring to a boil. Cover. Simmer for 1 hour. Add pepper strips and mushrooms. Simmer 20 to 30 minutes.
Cook beef, drain fat. Add beans, tomato sauce, salsa, chili powder and garlic powder. Cook over low heat 10 minutes.
Into large salad bowl, tear greens into bite size pieces (about 10 cups). Toss with oil until leaves glisten. Add zucchini, radishes, onions and cheese. Combine vinegar, salt, garlic and pepper; pour over salad and toss. Makes 6 to 8 servings.
Bring vinegar, oil, sugar, salt and celery seed to a boil. Pour over cabbage, peppers and onions. Stir occasionally. Cool and freeze in containers.
Heat oven to 325°. Beat eggs slightly; beat in baking mix, milk, salt, Worcestershire sauce, garlic, salt and red pepper. Layer zucchini, tomatoes, onion and ham in ungreased baking dish, 8 x 8 x 2-inches; pour egg mixture on top. Sprinkle with cheese. Bake uncovered until knife inserted 1-inch from edge comes out clean, 40 to 50 minutes. Let stand 10 minutes before serving. Makes 6 to 9 servings.
Beat eggs, add sugar, nutmeg, salt and milk. Mix well. Pour into unbaked pie shell. Place in 450°	oven for 10 minutes. Reduce heat to 325° and bake until a knife inserted into the center comes out clean, about 30 minutes. Sprinkle with additional nutmeg.
Mix all ingredients together. Cook over medium heat until thick, stirring often. Be very careful that this does not burn. Spread over your favorite cake layers.
Beat the cream cheese, flour, salt and pepper in mixing bowl with mashed potatoes. Blend in onions. Place in a 1-quart buttered baking dish. Bake at 325° for 30 minutes. Put French fried onions on top; return to oven for about 5 minutes.
Brown sausage in large skillet; drain. Combine cheese, sausage and Ro-Tel in crock-pot on medium. Serve with chips.
Cook rice according to package directions; add butter, stirring until butter melts. Combine sour cream and chilies; add to rice mixture, stirring well.
Beat eggs. Add sugar, mixed with flour. Add butter or margarine, buttermilk and vanilla. Cook in uncooked pie crust 10 minutes at 450°; 20 to 30 minutes at 350°.
While rice is cooking, pound steak to 1/4-inch thick. Cut into 1/4-inch strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. In large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce. Stir in meat mixture. Cook until clear and thick. Add tomatoes. Stir. Serve over a bed of rice.
Pour Crystal Light and pineapple juice into 1 gallon container. Fill container with water. Chill.
Beat eggs. Add sugar, corn syrup, salt, vanilla and butter. Line bottom of unbaked pie shell with pecans. Pour mixture on top. Bake at 350° for 50 to 60 minutes. Pecans will rise to top.
Put all ingredients in a bowl and work off all your frustrations by kneading thoroughly. Form into small balls and place on cookie sheet. Butter the bottom of a small glass. Dip the glass in sugar and mash down the cookie. Bake at 350° for 10 to 12 minutes.
Melt butter and saute celery, green pepper, mushrooms and onions. Add shrimp, crabmeat, cheese and rice. Make cream sauce of butter, flour and milk. Add all ingredients to cream sauce. Put in seasonings. Place in buttered casserole. Bake 45 minutes at 325°. Serves 10 to 12.
Cook bacon, crumble and set aside. Brown meat in bacon grease. Add onion, bay leaf, bouillon and bacon. Cook on low heat 2 to 3 hours. Serve over rice. (Does well in crock-pot.)
Mix all except bread. Pour mixture in an 11 x 13-inch glass dish lined with 1/2 bag of bread crumbs mixed with 1 stick melted butter. Sprinkle some of the seasoned bread crumbs on top of mixture and bake at 350° for 25 to 30 minutes.
Cream together cream cheese and sugar. Add prepared Dream Whip (prepared according to package directions) and mix thoroughly. Pour into graham cracker crust. Make a nest in the center of cream cheese mixture. Pour cherry pie filling into nest and refrigerate.
Cut shortening into flour until crumbled. Add milk and stir with fork only until dough leaves the side of bowl. Turn dough on floured board or pastry cloth; knead until smooth. Roll dough out about 1/2-inch thick and cut with floured cutter. Place on slightly greased baking sheet. Bake 10 to 12 minutes.
Cook 3 yams or enough yams; slice crosswise to make one layer in 12 x 8-inch flat pan. Drain apricots and add enough water to make 1 cup of juice. Mix brown sugar, cornstarch, cinnamon and dash of salt. Add the cup of drained juice. Add raisins to juice mixture and bring to a boil. Cook until thick, stirring constantly. Add sherry and grated orange rind to hot sauce and pour carefully over fruit and potatoes.
Saute the ground chuck, garlic and onions. Add the chili powder. Salt and pepper to taste. Mix remaining ingredients and pressure for 1 hour or more, if needed. Mix with meat mixture and get ready for a treat.
Place first 7 ingredients in shallow dish in order given. Add salad dressing on top. Sprinkle with sugar with Parmesan or grated Longhorn cheese. Chill for 2 to 12 hours.
Peel potatoes and cut into cubes. Boil until tender. Beat potatoes, milk and butter until smooth. Blend in sour cream and cream cheese. Spread in a greased 9 x 13-inch glass dish. Sprinkle with Cheddar cheese and bacon bits. Bake at 350° until warm.
Mix and cream together sugar, eggs, fruit cocktail with juice, soda and flour. Pour into lightly greased and floured 13 x 9 inch pan. Mix brown sugar and nuts together and sprinkle into the batter. Bake at 325° for 40 minutes. Spread icing on cake while cake is hot.
Mix the pudding as directed on box. Mix in sour cream and Cool Whip. Layer wafers and bananas and pudding mixture. Makes a good and creamy banana pudding.
Cook macaroni according to package directions; drain. Melt butter. Add eggs, 2 cups cheese and milk to butter and lightly beat. Spray inside of crock-pot with nonstick spray. Put cooked and drained macaroni into crock-pot. Pour egg mixture over macaroni. Top with 1 cup grated cheese. Cover and bake on low 3 hours. Makes 3-quart crock-pot.
Heat oil. Cook beef in oil about 15 minutes, stirring occasionally, until brown. Add hot water, 1/2 teaspoon salt and pepper. Reduce heat to low. Cover and simmer 2 to 2 1/2 hours. Stir in remaining ingredients (not cold water or flour). Simmer 30 minutes. Remove bay leaf. Shake cold water and flour in tightly covered container; gradually stir into beef mixture. Heat to a boil. Boil for 1 minute. Reduce heat to low.
Cream together butter, brown sugar, egg, sour cream and molasses. Add and mix well flour and soda. Add and mix with spoon raisins and Bran. Fill muffin cups. Bake at 400° for 15 minutes.
Simmer broccoli, potatoes, carrot, garlic clove, onion, 1 cup chicken broth, salt and pepper until vegetables are tender. Remove from heat. Put into a blender with remaining broth. Add light cream.
Sprinkle venison with salt, pepper and garlic powder. Lay a piece of bacon on venison and roll up. Secure with a toothpick or put several rolls on a skewer (for shish kabobs, add cut vegetables of your choice on skewers). Cook on a hot barbecue grill for 5 minutes. Turn and cook until meat is done. (May also put under broiler in oven.)
Heat oven to 350°. Melt butter or margarine in skillet. Saute onion and garlic until tender; do not brown. Stir in remaining ingredients. Bake in a greased 3-quart casserole for 25 to 30 minutes. Serves 8.
Rub liquid smoke into brisket. Salt brisket with seasoned salt, onion salt and garlic salt. Wrap in heavy-duty foil and place in a baking dish. Refrigerate overnight. Bake at 250° for 5 hours. Cool. Pour off juice and slice meat thin. Reheat before serving. Serve with barbecue sauce.
Pour milk and coffee into 8 ounce glass or mug. Add rum; stir and serve. Sprinkle with nutmeg.
Put all ingredients into a casserole. Bake, uncovered, for 3 hours at 300°. During the first hour, stir 3 times with fork, so rice will not settle. After first hour, you may stir in 1/2 cup raisins, cut fine.
Dissolve gelatin in boiling water; add 7-Up, drained pineapple and bananas. Pour into 9 x 13-inch pan; chill until firm.
Sift together dry ingredients. Combine egg, milk and melted butter. Stir into dry ingredients, stirring only until flour is dampened. Fold in apple. Fill greased muffin tins 3/4 full.
Saute chicken strips in vegetable oil until done. Roll pizza dough out in a rectangle. Spread out chicken strips lengthwise on dough. Sprinkle with green onions, salt, pepper and Monterey Jack cheese. Roll up from long side of dough. Slice with serrated knife into 8 pieces. Bake in 400° oven for 8 to 10 minutes. Serve hot.
Cook macaroni al dente. Place cooked macaroni in casserole dish. Combine ground beef, sauce, pepper, onion, mushrooms, pepperoni and spices. Pour mixture into macaroni with 1/2 the cheeses and mix. Top with remaining cheese. Refrigerate overnight or bake at 350° for 30 minutes or microwave on Full power for 15 to 20 minutes.
Cream together butter and cheese. Stir together flour, salt, and pepper. Add cheese, butter and nut meats. Make 2 rolls and wrap in wax paper; chill. Cut into thin slices and place together on cookie sheet. Bake 325 degrees for 12 to 15 minutes. Serve warm.
Mix graham cracker crumbs according to package directions for crust, 9 x 13-inch pan. I usually use 6 tart shells, too; it will overflow, otherwise. Combine coconut and pecans. Brown in margarine in frying pan. Spread on towel to cool. Combine cream cheese and milk until well blended and smooth. Fold in Cool Whip. Spread 1/2 cream cheese mixture on crust, then coconut/pecans. Repeat layers. Drizzle caramel topping on top. Freeze.
Beat egg whites and vanilla until peaks form. Add sugar and beat until stiff. Combine crumbs, nuts and baking powder; fold into egg mixture. Bake at 325° for 25 to 30 minutes in a 10-inch pie plate. Before serving, top with whipped cream and fruit. Store in refrigerator. Recipe may be doubled. Bake in 9 x 13-inch pan for 30 to 35 minutes.
Cream first 3 ingredients. Add eggs, beat well. Blend in cocoa. Stir in flour and nuts. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes.
In skillet, brown beef; drain. Stir in 1/2 cup salsa. Spread 1/2 cup salsa in 10-inch pie plate. Top with 3 tostada shells. Top with 1/2 of each of the bean and meat mixture, sour cream and cheese. Repeat layers. Cover with foil and bake at 350° for 30 minutes. Top with lettuce, remaining salsa and additional sour cream. Makes 6 to 8 servings.
Mix dry jello and cottage cheese. Add other ingredients and mix well. Chill and serve.
Mix together and place in casserole. Refrigerate for 24 hours, covered. Bake for 1 hour at 350°. Serves 12.
Cook meat in oil until brown. Fry celery and onion in butter until transparent. Add to meat along with other ingredients and cook at least 2 hours. Use low heat.
Cook diced potatoes until almost soft and set aside. Make a white sauce. Add potatoes and eggs. Mix. Put in casserole. Top with cheese. Bake at 350° for 30 minutes or until cheese is brown.
Soak dry chestnuts overnight. Drain well. Cut stale bread into crouton size pieces; mix. Boil celery, onion and green pepper. Beat in egg. Add melted butter and seasonings. Mix in bread and chestnuts. Stir well. Stuff into bird or spread into a greased pan. If making pan stuffing, bake at 350° for 25 minutes.
Preheat oven to 350°. Remove cooked chicken from bones and break into bite-sized pieces. Spread chicken on bottom of long baking dish. Mix soup and sour cream together and spread on top of chicken.
Mix boiling water, 1/2 cup sugar, salt and shortening together. Cool to lukewarm. Soften yeast in lukewarm water. Add 1 teaspoon sugar and stir into first mixture. Add beaten eggs and stir in 4 cups flour. Then beat thoroughly, but do not knead. If desired, add just enough flour for easy handling when forming into rolls. Bake at 425° for 15 to 20 minutes. Yield: 3 dozen rolls.