HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain cooked broccoli and rice. Saute onion and celery in butter. Combine ingredients. Bake at 325° for 45 minutes.
Mix Kool-Aid according to package directions using the 3 cups of sugar to sweeten. Add other ingredients just before serving.
Mix all ingredients together and put in unbaked pie shell. Cover with pie crust. Cut slits on top. Bake at 425° about 40 minutes.
Dredge the cut up meats in the flour, salt and pepper. Brown well in a small amount of oil in a heavy skillet. When meat is browned, add the molasses. Cover and cook until tender. Add the vegetables and continue to simmer until all are done. Stir quite often so it doesn't stick. Serve over Chinese noodles or rice.
Melt butter. Add beef, onion, garlic and mushrooms. Cook until meat is browned, stirring to break up. Drain. Add lemon juice, bouillon cubes and water. Simmer, uncovered, 10 minutes. Add noodles (uncooked). Cover and simmer 15 minutes or until tender. Add more water, if necessary. Add salt and pepper. Stir in sour cream and heat gently. Sprinkle with paprika and parsley. Serves 4.
In 3-quart saucepan, combine potatoes, corn, tomatoes and water. Mix well. Bring to a boil; reduce heat, cover and simmer for 15 to 18 minutes or until potatoes are tender. Add milk, cheese and hot sauce, if desired. Cook and stir until cheese is melted. Serves 6 to 8 (2 quarts).
Drain pineapple and place in bottom of long casserole dish. Combine sugar, flour and grated cheese; spread over pineapple. Crush 1 stack of Ritz crackers and spread over casserole. Pour 2 sticks melted butter over all. Bake at 350° for 25 minutes.
Preheat oven to 400 degrees. Combine flour, sugar, brown sugar, and cinnamon. Stir to mix. Combine eggs, vanilla, and whipping cream. Stir in apples. Spoon into well greased muffin tin, filling each cup 2/3 full. Bake for about 15 minutes or until toothpick comes out clean when inserted into center of one of the muffins. Makes 10 large or 12 medium size muffins.
Bake in slow oven and keep stirred until brown and crunchy. May be eaten as a cold cereal with milk added.
Boil potatoes until soft; peel and place them in a large bowl. Add all ingredients except eggs. Whip with a whisk until smooth texture. Beat eggs and add them to the mixture, whipping until smooth. Pour mixture into unbaked pie shells. Preheat oven to 300°. Place uncooked pies on lower rack. Cook for 30 minutes. Eat!
Cream together butter, brown sugar and eggs. Add rest of the ingredients. Bake at 350° for 8 to 10 minutes.
Melt butter in skillet. Add Worcestershire sauce and sherry. Add mushrooms. Saute about 5 minutes or until tender.
Brown the hamburger with onion. Add salt, pepper and garlic salt or powder to taste. Add oregano, tomato paste, water and cottage cheese. Boil noodles; drain. In a 9 x 13-inch pan, layer noodles, meat sauce and Mozzarella cheese. Repeat layers, ending with meat sauce. Sprinkle with Parmesan. Bake at 375° for 30 minutes.
Mix softened cream cheese with confectioners sugar; then mix with whipped Dream Whip. Put about 1/2 in bottom of cake pan. Cover well in broken pieces of cake. Put rest of mixture on top and put can of cherries on top. Chill for a couple of hours or overnight.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. Combine 1/2 dry cake mix, butter, brown sugar and nuts. Set aside for topping.
Cream butter in food processor. Add remaining ingredients and process until combined. Spread on salmon before barbecuing.
Mix sugar, salt and cocoa together. Add water and stir to a smooth paste. Cook for 3 minutes. Scald milk in top of double boiler. Add slowly to cocoa mixture and stir until well blended.
Beat eggs, sugar, salt	and vanilla together	by hand until foamy. Heat milk slowly until scalding and add to egg mixture while beating. Sprinkle top with nutmeg (if desired). Put pan in hot water in middle of oven and bake at 350° for 1 hour.	Add cooked rice to make rice pudding or add cubes of old bread and raisins for bread pudding.
Cream shortening & sugar. Add eggs. Dissolve soda in the bananas. Add flour, baking powder, salt, and nuts. Stir in bananas and mix well. Pour into greased pans. Makes 2 loaves. Fill 8 inch loaf pans half full and bake at 350° about an hour.
Mix oil and sugar. Add eggs and blend. Mix dry ingredients well, then add nuts, pineapple and carrots and blend well. Bake in a 13 x 9-inch pan at 325° for 1 hour.
In bottom of large casserole dish (9 x 13-inch), put uncooked rice. Sprinkle half of cheese over rice. Mix onion soup, broth and chicken soup together. Pour 1/2 soup mixture over rice and cheese. Mix with fork. Place chicken breasts on top. Pour the rest of soup mixture over chicken and rice. Bake at 325°, uncovered, for 1 hour. Take out (add more broth if it becomes dry). Sprinkle the other half of cheese over the top. Cover with foil and bake 1/2 hour longer.
In blender container, place Green Goddess dressing and parsley. Cover; blend until smooth. Pour into small bowl. Fold in whipped cream. Cover. Chill. Cut avocado lengthwise in half. Remove pit. Scoop avocado into 3/4-inch balls. Place in bowl. Add lemon juice to keep from discoloring. Drain off liquid from seafood. Add seafood and celery to bowl; toss very gently. Line 4 salad plates with lettuce leaves. Spoon avocado mixture into each. Top with some dressing. Serve rest separately.
Cream the margarine until fluffy. Add sugar. Beat in eggs, cocoa, vanilla and flour. Stir in coconut and pecans. Bake in a greased 9 x 13-inch pan at 350° for 35 minutes. Spread Marshmallow Creme on top. Cool.
Heat oven to 350°. Combine all ingredients, mix thoroughly and put in 1 1/2 or 2-quart casserole dish. Put casserole dish in a pan with about 1 inch of hot water. Bake 45 to 60 minutes or until knife inserted in center comes out clean. Serve warm or chilled. Instead of cooked rice, can use 1/2 cup uncooked rice, do not scald milk, stir after 30 minutes. Add 10 minutes to baking time.
Brown ground beef; drain. Add sauce, onion and brown sugar. Set aside. Separate dough into 12 biscuits. Place 1 biscuit in ungreased muffin tin, pressing dough up the sides to the edge of the cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes. Good after school snack.
In small saucepan, sprinkle gelatin over 1/4 cup milk; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes.
Preheat oven to 350°. Melt shortening over low heat. Remove from heat and blend in brown sugar; cool. Stir in egg. Sift together and stir in flour, baking powder and salt. Stir in vanilla and nuts. Spread in well greased and floured square pan (8 x 8 x 2-inches). Bake 20 to 25 minutes until toothpick is clean. Cut into bars while warm. Delish! (Says my girls.)
Mix dry ingredients. Stir in cheese, onions and jalapenos. Add eggs, oil, sour cream and corn; mix well. Pour into greased 9 x 13-inch pan and bake at 400° for 20 to 30 minutes.
Combine the first 4 ingredients and heat until blended. Do not set back on stove and heat. Pour the mixture into a large bowl with the white sugar, flour and eggs. Be sure and mix sugar and flour together before adding eggs. Beat mixture and add buttermilk with soda, salt and vanilla. Bake at 375° or lower for 25 to 30 minutes. This can be baked in a 9 x 13-inch dish.
Cook broccoli until done. Mix with rice in large casserole, stirring in celery soup, margarine and Cheez Whiz. Bake at 350° for 45 minutes.
Cream the butter and sugar. Add one egg at a time. Add flour, one cup at a time. Add nuts. Pour in pan, 9 x 14-inch. Bake at 350°. Test with thin sharp knife.
Combine first 4 ingredients. Simmer about 45 minutes. Add last 2 ingredients.
Melt the butter in a 12 x 9-inch pan. Do not burn. Add the cracker crumbs to butter. Mix and pat in pan. Add the nuts, chocolate chips and coconut. Place over the crust. Pour the Eagle Brand over top of this mixture. Bake for 20 minutes in preheated 350° oven. Cool and cut into bars.
Cream butter and shortening until soft and light, then add 2 cups sugar and continue creaming until fluffy. Beat in eggs and molasses. Sift all dry ingredients and add to mix little by little (beating hard). Batter will be quite soft. Roll into balls and into remaining sugar. Place on greased baking sheet. Cook 12 to 15 minutes at 375°. Let stand a minute before removing from pan.
Thoroughly mix cream cheese and confectioners sugar together. Add peppermint oil and mix again. Place a portion in the desired number of containers. Mold in mint molds of desired shapes. Unmold and store until ready to use.
Mix together until resembles corn meal. Put in covered bowl and store in cupboard. Will keep for months. Use 1 1/2 cups per pie shell. Add 5 tablespoons cold water.
Cut bananas in half lengthwise and crosswise. Saute in margarine until lightly browned. Add topping; heat, stirring occasionally. Spoon banana mixture over cake slices or ice cream. Makes 8 servings.
Saute mushrooms, onion, garlic, Italian seasonings and pepper in olive oil until tender. Remove from heat and stir in cottage cheese, Parmesan cheese, spinach and Egg Beaters. Spoon into cooked shells. Spread 1/2 cup spaghetti sauce in the bottom of a 13 x 9 x 2-inch glass casserole dish that has been sprayed with cooking spray. Arrange shells in sauce and a layer of grated cheese. Pour the rest of the sauce over shells and top with remaining Mozzarella cheese. Bake at 350° for 35 minutes or until heated thoroughly.
Melt cheese in double boiler or nonstick pan with the juice from the Ro-Tel tomatoes. Chop tomatoes very finely to add to cheese. Let simmer 1/2 hour. Cook hamburger until light brown; drain excess grease. Add 3/4 cup water and 1/2 package taco seasoning. Let simmer for 1/2 hour. Add hamburger to cheese and let simmer for 1 hour, stirring occasionally. Can be used as a dip for Doritos or topping for taco or burritos. Use your imagination.
Place beans in bowl. Add 2 cups of water and let stand overnight or bring to a boiling in medium saucepan. Boil briskly 2 minutes. Remove from heat. Let stand, covered, 1 hour.
Mix thoroughly the sugar, margarine and egg. Stir in milk and vanilla. Stir in dry ingredients. Place apart on lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Melt bouillon cubes in water; set aside. Slice potatoes; cut each chicken breast half into 6 pieces. Place in large mixing bowl, sprinkle with garlic salt, minced onion, salt and pepper. Fold over with spoon until seasonings are well mixed with chicken and potatoes. Heat oil in large frying pan or cooking wok. Pour mixture in hot grease, stir constantly until chicken is slightly cooked. Stir in water mixture and hot sauce. Cover and cook on medium-low for 15 minutes or until chicken is done. Serve immediately. Should be slightly juicy but not soupy. If too dry add a small amount of water.
Melt oleo and mix with flour and pecans. Pat in a 9 x 13-inch pan. Bake 20 minutes at 325°. Cool.
Mix pudding, sugar and milk in large saucepan. Cook on medium heat, stirring until sugar dissolves, about 5 minutes. Add nuts; boil 5 minutes more or until a soft ball stage when dropped in cold water. Remove from heat, add margarine and vanilla. Stir until mixture starts to thicken (like fudge). Drop in small patties on waxed paper. Cool, but remove pralines while still warm to prevent sticking.
Boil chicken in water with salt and flavor enhancer until chicken is tender. Debone chicken, discarding skin. Chop into bite size pieces. Put chicken into pot with 1 1/2-quarts chicken broth. Add onions, eggs, chilies, pimientos and black pepper. Cook 5 minutes. Stir together cornstarch and 1/2 cup milk, then add the other 1/2 cup milk. Add this to boiling chicken mixture, stirring constantly until thickened. Serve over rice. Serves 6 to 8.
*Can add 1 lb. cooked, crumbled hamburger meat, or sausage.
Place roast in crock-pot. Mix together wine and soup mix; pour over the top. Cover and cook on low for 6 to 7 hours or all day while you work!
Place first 6 ingredients in a 2-quart microwave-safe casserole. Cook uncovered at 100% power for 8 to 9 minutes, stirring every minute until mixture is thick and bubbly. Cover and keep warm. In medium bowl, combine flour, sugar, baking powder and salt. In a custard cup, melt the margarine about 45 seconds. Add to dry ingredients along with the milk. Mix until just blended. Drop the batter by spoonfuls into the hot rhubarb mixture. Cover with waxed paper. Cook 5 to 6 minutes or until dumplings are done. To test, scrape the wet surface with a toothpick. The dough should have a bread-like texture underneath. Stir together 2 teaspoons sugar and 1/4 teaspoon cinnamon. Sprinkle over dumplings. Serve warm. Makes 8 servings.
Whip together 1/4 cup soy sauce, peanut butter, garlic powder and onion powder. Mix with the tofu cubes and marinate for 2 hours, stirring occasionally. Heat 2 tablespoons of oil in skillet; add tofu and brown until liquid is absorbed.
Mix salt, sugar, flour and milk. Spread mixture over the bottom of a buttered deep dish. Add peaches. Do not stir. Sprinkle nutmeg and cinnamon over the top. Dot with butter. Bake, uncovered, at 350° for 1 hour or until golden brown. Makes 4 to 6 servings.
Core and chop apples. Pour butter or margarine over breadcrumbs. In a well-buttered 1 1/2-quart baking dish, layer 1/2 of the breadcrumbs, then 1/2 of the apples. Sprinkle 1/2 the sugar and nutmeg and repeat. Bake at 350° for 1 hour. Serves 4 to 6.
Beat eggs and milk until frothy. You may need a little more milk. Add the rest of the ingredients and mix well. Bake in greased casserole dish approximately 1 hour at 350°.
Freeze steak for 1 hour (it's easier to slice). When ready to cook, cut into 1/8-inch thick slices. Heat fat or oil in skillet. Add garlic, salt, ginger and pepper. Saute until garlic is golden. Add steak slices. Brown slightly, 2 minutes. Remove meat. Add green peppers and onions. Cook for 3 minutes. Add beef, soy sauce, sugar, bouillon, water chestnuts, cornstarch dissolved in water, and green onions. Simmer about 2 minutes or until sauce thickens. Serve over hot rice. Makes 6 to 8 serving.
Mix and bake cake according to box directions. Pour in a greased and floured 9 x 13-inch baking pan. Remove from oven steaming hot and make holes in top with a fork. Mix milk and cream of coconut and dribble over hot cake. Top with grated coconut. Cool in refrigerator.
Combine and mix well the following: soy sauce, sugar, garlic, lemon juice, red wine vinegar and black pepper. Add cubed meat and toss well. Let marinate at least 8 hours in refrigerator, stirring (or shaking depending on container) 3 or 4 times so all meat gets marinated. Use wooden or metal skewers. Can alternate meat with fresh vegetables: onions, red/green/yellow peppers, squash, etc. Grill over hot coals until meat is tested done. We have brought these to the family reunion and they went like hotcakes!
Preheat oven to 350°. Cook broccoli according to the package directions. Drain and place in bottom of a 13 x 9 x 2-inch pan. Break up cooked chicken into bite size pieces and layer on top of broccoli. In a saucepan, heat soup, mushrooms and reserved liquid over medium heat. Blend in mayonnaise, lemon juice and curry powder. Continue cooking and stirring until heated through. Pour soup mixture over chicken and broccoli and sprinkle with Cheddar cheese. Cover with stuffing mix. Bake for 30 minutes or until top is brown. Let stand for 5 minutes before serving. Serves 6 to 8.
Combine ice water and vegetables. Let stand for 2 hours, then drain. Combine vinegar, sugar, boiling water and seasonings and bring to a boil. Add vegetables and simmer until tender, about 10 minutes. Put into jars, cover with syrup mixture and seal according to canning directions.
Cut chicken into bite size pieces. Heat oil in a large, nonstick skillet over medium heat. Add chicken, green pepper and seasonings. Saute until chicken is lightly browned. Stir in rice until coated with seasonings. Stir in water and tomato sauce; bring to a boil, then cover skillet and reduce heat to low. Simmer until water is absorbed and rice is cooked. Remove from heat and add parsley. Cover and let stand for 5 minutes. This recipe is quite low in fat content.
Mix sugar and pineapple. Add flour or starch. Place on stove and cook 5 to 8 minutes (pineapple cooks quickly). Add flavoring. Cool icing before spreading on cake layers.
Beat butter and cream cheese until soft and creamy; gradually add sugar. Add egg yolk with extract; mix well. Stir in flour. Cover and chill about 1 hour. Shape dough into 1-inch balls; dip tops in beaten egg white, then almonds. Place on lightly greased pan; press a cherry half in top and bake at 350° for 15 minutes. Makes 5 dozen.
Crush Oreos. Line bottom and sides of spring-form pan with Oreos. Combine over hot (not boiling) water chocolate morsels and water. Stir until melted and smooth. Transfer to large bowl. Add egg yolks, one at a time, beating well after each. Set aside.
Combine first five ingredients and mix until smooth. Gently fold in grapes and nuts. Chill thoroughly, about two hours. Serve on lettuce leaves. Serves 4 - 6.
Melt butter, add sugar, corn syrup, and flour. Bring to a boil, reduce heat. Simmer, stirring constantly for 5 minutes. Cool to luke warm, add milk and pecans.
Cook frozen broccoli, then lay in casserole dish. Melt together the two cheeses and the soup and pour over broccoli. Sprinkle on top the seasoned stuffing mix and bake at 350° for 25 minutes or until bubbly and brown on top.
Mix cooked chicken with the cheeses and onion. Add the chili powder and set aside. Cover bottom of a hot frying pan with cooking oil. Allow oil to heat up and fry each tortilla. Pour enchilada sauce in a pie plate. Dip the softened tortilla in the sauce and put about 2 tablespoons of the chicken mixture in tortilla. Wrap up and place seam side down in baking dish. Top with remaining sauce and cheeses. Bake at 375° until cheese is melted and bubbly.
Slice radishes, water chestnuts and Fri chik. Dice remaining vegetables. In skillet, combine soup, pineapple and soy sauce. Add remaining ingredients. Simmer 10 minutes; stir gently now and then. Serve with cooked rice and additional soy sauce. Makes about 5 1/2 cups.
Cook bacon until crisp; reserve drippings. Wash spinach and remove large stems. Tear into bite-size pieces in salad bowl. Crumble bacon and add along with mushrooms, eggs and green onions. To 1/4 cup bacon drippings, add vinegar, brown sugar, mustard, salt and pepper. Bring to a boil; remove from heat and pour over spinach. Toss lightly. Serve immediately. Serves 6 to 8.
Dissolve jello in boiling water. Add pineapple and strawberries. Let cool, then add mashed or cubed bananas. Pour half the mixture into an 8 x 10-inch Pyrex dish. Chill until firm. Spread with sour cream. Pour remaining mixture over sour cream and chill.
Beat all ingredients together, except sausage or ham. Put greased 9 x 12-inch casserole. Cover overnight in refrigerator. Sprinkle browned sausage or cubed ham on in morning. Bake at 375° for 45 minutes.
Thaw potatoes and combine with butter. Add other ingredients and stir well. Spread on topping mixture of 2 cups crushed cornflakes and 1/4 cup melted butter. Bake at 350 degrees for 45 minutes, uncovered.
Wash chicken and place in crock-pot on high for 1 hour and then on low for 8 to 10 hours.
Combine first 4 ingredients in a saucepan; mix well. Cook mixture over medium heat stirring constantly until sugar dissolves. Continue cooking, without stirring, until mixture reaches soft ball stage (240°). Remove from heat. Stir in vanilla. Beat with a wooden spoon until mixture begins to thicken. Stir in pecan halves, working rapidly, pour mixture onto waxed paper and separate pecans with a fork. Let cool. Yields 4 cups.
Melt margarine. Stir in sugar. Cool. Add eggs, one at a time. Beat thoroughly (hand beat). Stir in flour. Add vanilla and stir in chips and nuts. Pour in greased oblong pan. Bake at 350° for 30 to 35 minutes.
Place ham in baking dish. Boil potatoes and onion in water until just barely done, but still firm. Drain well and place in dish with ham. Lightly salt and pepper.
Sift together flour, sugar, baking powder, baking soda and salt. In separate bowl, combine juice, rind, Crisco and enough boiling water to total 3/4 cup. Add well beaten egg. Blend liquid into dry ingredients, stir only until flour is dampened. Add nuts and cranberries. Pour into greased loaf pan. For well rounded loaf, push batter up into corners, leaving center slightly hollowed. Bake at 350° for 60 to 70 minutes. Makes 1 loaf.
Saute zucchini and onion in butter. Add mushrooms. Cook until soft. Cook sausage, drain and set aside. When zucchini mixture is ready, add tomato sauce, sausage and salt and pepper. Simmer all together, the longer the better. When ready to serve, sprinkle with Parmesan cheese.
Slash the roast and insert slivers of garlic in slits. Rub well with salt and pepper; place in glass or earthenware bowl. Cover roast with 1 sliced onion. Heat water, vinegar, lemon slices and pickling spices together. Pour hot marinade over roast. Cover tightly and refrigerate for 2 or 3 days before cooking. Turn occasionally so meat will be evenly marinated throughout.
Mix all ingredients together and bake at 350° for 1 hour, stirring after 30 minutes.
Mix Crisco. Add white sugar; continue beating. Add brown sugar, salt and vanilla. Continue beating. Add eggs, one at a time. Mix flour, soda, baking powder and buttermilk. Add to egg mixture.
Beat first 5 ingredients together until smooth. Line muffin tins with muffin papers (cupcake). Place 1 vanilla wafer in bottom of each. Then divide mixture between the 24 muffin cups. Bake 15 minutes at 325°.
Brown meat; drain, rinse and drain. Place in crock-pot with cheese and Ro-Tel tomatoes and chilies. Stir and cook until cheese has melted. Stir well. Serve with tortilla chips.
Preheat oven to 350°. Drain pineapple, reserving 4 tablespoons juice. In medium bowl, combine flour and sugar. Slowly stir in reserved juice. Add pineapple chunks and cheese. Mix well and pour into lightly greased 1-quart casserole. Mix butter and cracker crumbs in small bowl. Sprinkle over pineapple mixture. Bake uncovered for 30 minutes until bubbly. Serves 4 to 6.
Melt butter in a skillet with chicken bouillon, stirring to combine. Add celery and onion and saute until tender. Stir in the flour to make a roux. Lower heat and cook for 10 minutes. Add chopped tomatoes, plus juice from their cans, along with tomato juice. Stir until well mixed, then stir in evaporated milk. Season with salt and pepper. Serves 10 to 12.
Place partially thawed vegetables in slow cooker. Arrange pork chops on top. Combine sauce mix and water. Pour over chops and vegetables in slow cooker. Cover and cook on low 7 to 8 hours. Turn on high; add pea pods. Cover and cook on high about 5 minutes. Serves 6.
Drizzle with melted margarine on both sides. Sprinkle Italian bread crumbs on both sides. Bake at 350° for 20 minutes. Serve with fresh lemon.
Put coconut and pecans in bottom of sheet cake pan. Prepare cake mix according to directions on box and pour over coconut and pecans. Cream butter, cream cheese and confectioners sugar together and drop by teaspoonfuls onto batter. Bake at 350° for 40 minutes.
Combine dry cake mix, soda, dry pudding mix, eggs and oil. Beat at medium speed for 2 minutes. Stir in nuts. Pour batter into 10-inch tube/Bundt pan that is greased and floured. Bake at 375° for 40 minutes or until toothpick comes out clean. Let cake cool in pan; then turn cake onto serving dish and frost. Can serve plain.
Mix vanilla wafer crumbs, pineapple, cherries, pecans, condensed milk, coconut and bourbon (if used).
Mix all ingredients together in a large dish. Make large patties. Cook in broiler. Don't place too close to fire. Cook until done. Also may cook in barbecue outside. Serve with salad.
Do entire large pan of ingredients in layers. First, make a thin layer of potatoes. Second, put meat in a layer on top of potatoes, then sprinkle some basil, parsley, garlic, salt and pepper. Then, do next layer of potatoes, meat and seasonings. Continue layers until all is used. Add water and oil to sides of pan, not on top of ingredients, then crush with hand both cans of tomatoes on top of ingredients. Cover with foil and bake at 400° for 1 1/2 to 2 hours or until potatoes are tender.