HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil broccoli until tender. Place in drainer and let stand. Saute onion in butter, then add soup and milk. Mix together, then add Cheez Whiz. Mix until creamy. Take off heat and stir in rice and broccoli. Place in greased casserole dish and bake for 45 minutes at 350° or until golden brown on top.
Mix ingredients. Roll to 1/2-inch thick; cut into biscuits with anything round or with cookie cutters. Bake at 400° for 20 minutes.
Combine sour cream and egg yolks. Blend in flour to make a soft dough; knead until combined. Roll out, using flour to prevent sticking, until thin. Cut into strips about 1 inch wide. About every 2 inches, cut on a diagonal to make diamond shapes. Make slit in center of each; push one end through to make a bow tie. Fry in hot fat until brown. Drain and cool; sprinkle with 10x sugar.
Mix together yellow cake mix (less 1 cup), 1 egg and 1 stick melted butter. Pour into a 9 x 13-inch pan and flatten. Mix the pumpkin pie mix, 2 eggs and milk. Pour over first layer. Mix and sprinkle remaining ingredients on top. Bake 45 minutes at 350°. Best served warm.
Saute French-style green beans in butter. Add lemon juice, dill weed and garlic salt. Mix well and heat. Add cherry tomato halves and sliced black olives. Heat a few minutes and serve. Serves 5.
Layer beans in a 9 x 13-inch or smaller glass pan. Spread avocado dip on top of beans. Mix sour cream and taco seasoning mix together and spread mixture on top of avocado dip. Layer olives on top of sour cream and top off with cheese. Serve with tortilla chips.
Mix all ingredients together. Press into a cake pan or casserole dish and bake at 350° for 1 hour.
Heat oven to 375°. Cream butter flavor Crisco, Crisco, brown sugar, sugar, milk, vanilla and eggs until creamy. Combine flour, salt and baking soda. Add to creamed mixture. Place oats in blender until coarse powder. Gradually add to mixture. Blend well. Add chocolate chips and nuts. Drop by tablespoons on ungreased baking sheet. Bake for 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies. Cool on baking sheet for 2 minutes. Remove to cooling rack.
Combine all ingredients except 1/2 cup cheese and 1/2 can French fried onions. Pour into a shallow 1-quart casserole. Bake, uncovered, at 350° for 30 minutes. Top with cheese and onions, bake, uncovered, 5 minutes or until onions are golden. Makes 6 servings.
Let cream cheese soften. Mix altogether; mold or shape into ball. Serve with crackers or Melba toast.
Cut meat into serving pieces and coat with flour. Melt margarine in pan and brown meat on both sides. Add tomatoes, salt, basil and pepper. Cover and simmer for 1 hour until tender. Add onion and green pepper. Cook another 25 minutes. Top with cheese until it melts.
Melt butter and sugar in a saucepan together about 10 minutes on low until white, thick and bubbly. Line a cookie sheet pan with crackers. Pour mixture over evenly. Spread over crackers thoroughly. Bake at 350° for 5 minutes, until golden tan and bubbly. Take out of oven and sprinkle chocolate bits over and smooth. Top with optional nuts or candy sprinkles. Refrigerate for several hours until hardened and then "crack" the pan.
Cream shortening with sugar. Add beaten egg, oatmeal, brown sugar, vanilla, salt and almonds. Drop by one-half teaspoonful on greased cookie sheet with plenty of room because they spread. Bake about 6 minutes at 375°. Let cool about 1 minute on sheet. Then remove quickly and roll in powdered sugar. Very fragile and best to bake only one sheet at a time. Dough can be refrigerated or frozen and used in parts. Makes about 11 dozen.
In a large bowl, combine all but the mayonnaise and the almonds. Mix well and chill. Just before serving, add mayonnaise and toasted almonds. Makes 6 main dish servings.
Mix sugar, syrup and peanut butter. Bring to a boil over medium heat. Pour over rest of ingredients and mix well. Press into large oblong cake pan.
Chunk up the almond bark into pieces. Put the pieces into a 2 quart bowl and microwave, stirring occasionally, for about 3 minutes. Now pound up the candy canes into fine granular state. Mix the fine peppermint into the melted almond bark and spread out on wax paper to cool. When cool, break into pieces.
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least 10 minutes (the skillet can not be too hot for this dish). Meanwhile, pour 2 tablespoons melted butter in each of the 6 small ramekins; set aside but keep warm in oven at 250°.
Place cherries, sugar and liquid in saucepan and bring to boil. Boil a few minutes. Pour over cherry jello. Add Coke and when it gets cool, add pineapple and nuts. Put in refrigerator to set.
Melt Spry in saucepan. Add flour, salt, pepper, mustard and onion in juice and blend. Add milk and cook until thick and smooth, stirring constantly. Add ham and blend. Spread mixture in an 8 x 8-inch pan and chill until stiff. Then cut into 8 triangles by cutting mixture twice from corner to corner, then twice more through center from side to side.
Preheat oven to 425°. Bake pastry shell 8 minutes. Remove from oven. Reduce oven temperature to 350°. In medium bowl, toss cheese with flour and bouillon. Add remaining ingredients. Mix well. Pour into prepared shell. Bake 40 to 45 minutes or until set. Let stand 10 minutes before serving. Refrigerate leftovers.
Brown hamburger and onion. Brown bacon (separately). Mix all ingredients in either slow cooker all day or large baking dish at 300° for 1 1/2 to 2 hours (uncovered).
Brown meat. Add onions; cook until tender, but not brown. Add next 7 ingredients; mix well. Stir in noodles. Pour into 2-quart casserole dish.
Preheat oven to 325°. Cook chicken and broccoli until done. Allow broccoli to cool. Debone chicken; break into large pieces. Arrange broccoli in bottom of large greased casserole dish. Sprinkle generously with Parmesan cheese. Place chicken on top, then pour on sauce and sprinkle with Parmesan and paprika. Bake for 30 to 40 minutes.
Cook potatoes until tender, dice and set aside. Blend milk, sugar, vinegar, 1 egg, butter, cornstarch, salt, celery seed and mustard; cook on low heat until thick. To this add mayonnaise, onion, celery, parsley and diced hard-boiled eggs. Add diced potatoes and mix well. Refrigerate until cool.
Mix flour and garlic salt and dredge pork chops. Brown in skillet. Put in bake pan. Sprinkle with paprika and basil. Add beef bouillon. Cover tightly. Cook at 350° for 1 hour.
In baking dish spread asparagus over bottom, cover with mushroom soup and eggs. Then add crackers, top with cheese. Bake in moderate oven (350°) until bubbly around edge and cheese is melted (about 15 minutes). Serves approximately 12 to 16. Half recipe for smaller group.
Bake cake as directed on package. Bake in greased and floured cookie sheet. Let cool. In large bowl, mix pudding and milk. Add cream cheese; mix well. Drain pineapple and add to cream cheese/pudding mix. Spread over cake. Spread Cool Whip over pudding and sprinkle with cherries and nuts.
Mix all together. Pour in greased 9 x 13-inch casserole. Bake at 325° for 1 hour. Sprinkle grated cheese on top as you take out of oven.
Mix margarine, flour and cream cheese. Chill. Roll and cut with biscuit cutter into rounds. Combine chicken and soup to make filling. With fingertips, gather just enough filling for one round of dough. Place on round and fold in half. Seal edges. Prick top with fork. Sprinkle with paprika for color and flavor. Bake at 375° for 15 or 20 minutes. Makes 65 to 70 foldovers.
Heat oven to 375°. Grease a 9 x 9 x 2-inch square pan. Sprinkle chilies and cheese in pan. Beat remaining ingredients until smooth. Pour over cheese and chilies. Bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 10 minutes before cutting.
Mix box lime jello with softened cream cheese. Heat juice from the can of pears and pour into mixture. Whip sliced pears and cream into mixture and refrigerate.
Wash, drain and break off tough ends of asparagus spears. Arrange in 1 layer in baking pan if possible. (I use a jelly roll pan.)
Mix dry milk, honey and peanut butter together until well blended. Chill. Form into balls the size of marbles and roll in cereal. Makes 3 dozen.
Mix dry ingredients. Pour in milk, egg and butter. Mix well. Bake in greased pan in a 425° oven for approximately 20 minutes.
Mix first 4 ingredients, shape into meatballs, brown. Remove and brown onions in drippings, blend in flour and undrained mushrooms. Add meatballs, tomatoes, bring to a boil. Simmer 30 minutes. Add peas and carrots, add oregano, season to taste. Put in shallow baking dish, spread potatoes on top. Brown under broiler.
Beat egg whites until stiff. Add salt and sugar gradually. Fold in vanilla, chocolate chips and nuts. Drop on greased cookie sheet by teaspoonful. Heat oven to 350°. Put cookies in oven. Turn off heat. Let cookies stay in oven overnight without opening door.
Mix dry ingredients. Add eggs, margarine and syrup. Bake 30 minutes at 350°.
Peel and slice thin cucumbers. Place layer at a time in bowl. Lightly salt between layers. Let stand about 1 hour. Then drain off juice. Mix ingredients with cucumbers. Use more if needed. Can also add tomatoes and onions with this. Good for any lettuce too. Mix to desired taste.
Soak French bread in water (squeeze out water) and mix with crabmeat. Saute chopped ingredients in margarine. Add beaten eggs to seasoning and add crab mixture, parsley and onion tops and salt and pepper to taste.
Preheat oven to 400°. Toss crabmeat with lemon juice in medium bowl. Add all ingredients except mushrooms and Parmesan and mix well. Fill mushroom caps with mixture. Sprinkle with cheese. Rinse baking sheet lightly with water, shaking off excess. Arrange mushrooms on sheet. Cover with foil and bake 12 to 15 minutes. Remove foil and continue baking until tips are golden, about 5 minutes. Serve immediately. Makes 24.
Seed the peppers and mince. Chop the tomato. Combine peppers, tomato, lemon juice, onion, oil and 1/2 teaspoon salt. Refrigerate until needed.
Combine all ingredients except almonds. Spread in shallow pan, 9 x 13-inch. Sprinkle with almonds. Bake at 375° for 15 to 20 minutes. Serve with crackers.
Butter bottom of casserole. Make a layer of crumbs, asparagus, nuts, soup and cheese. Repeat. Bake at 350° for 30 minutes.
Roll dinner rolls thin. Bake until light brown at 350°. Cool. Soften cream cheese. Mix with salad dressing and Ranch dressing mix. Spread on top of rolls. Chop vegetables fine. Sprinkle on top. Follow with cheese.
Stir together cereals, pretzels, crackers and peanuts in microwavable bowl; set aside. Stir together remaining ingredients until blended. Pour over cereal mixture in bowl, stirring until evenly coated. Microwave, uncovered, on High 10 minutes, stirring every 3 minutes. Spread on aluminum foil or paper towels to cool. Store in airtight container. Makes 7 1/2 cups snack.
Put hamburg into 9 x 11-inch pan; salt and pepper to taste. Slice onion on top. Sprinkle peas over. Pour soup over. Spread cheese, then Tater Tots. Bake 1 1/2 hours at 350°.
Mix the first 4 ingredients until very little lumps or until smooth. Mix butter and crumbs together. Line dish with crumbs. Pour half of cream cheese mixture over crumbs. Pour cherries on top of cream cheese mixture. Pour rest of cream cheese mixture on top. Sprinkle with crumbs on top.
Cut corn quite fine from cob. Add flour, egg, milk and seasoning. Cook like batter cakes, using enough fat to make fritters turn or drop into deep fat and fry like doughnuts. Serve around a platter of fried chicken or other meat.
Place croutons on bottom of 9 x 13 inch pan. Brown and drain sausage and sprinkle over layer of croutons. Pour cheese over sausage. Mix the eggs, milk, salt and pepper and pour over the cheese. Cover and refrigerate eight hours or overnight. Bake at 350 degrees for about 45 minutes, until eggs are set.
Drain peach slices and place in a 9 x 13-inch Pam sprayed baking dish. Spread margarine on top of peach slices. Mix flour and sugar well, then add juice from peaches and stir well. Pour over peaches and bake at 325° for about 25 minutes. Do not let it get dry. Serve with butter or ice cream on top of cobbler.
Wash, pare and core the pears; slice before measuring. Put through a food chopper, using the fine blade. Combine pears and pineapple. Add rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook 20 minutes. Pour into jars to within 1/4 of top. Put on caps. Screw bands firmly tight. Process in boiling water bath for 10 minutes. Yields 8 half pints.
Mix cream cheese, condensed milk and lemon juice in a glass mixing bowl. Pour mixture into 9-inch graham cracker pie shell. Let sit in refrigerator for 30 minutes. Spoon cherry pie filling on top of mixture. Refrigerate overnight, if possible. Yields 6 to 8 servings.
Mix the flour and salt. Mix 1/4 cup water to 1/3 cup of the flour mixture. To remaining flour, add 2/3 cup shortening and mix well. Add the flour paste mixture. Let stand awhile and roll. Makes 2 crusts.
Line a 9 x 13 inch pan with graham crackers. Mix milk with vanilla pudding. Fold in Cool Whip. Pour 1/2 of mixture over the graham crackers. Add a second layer of crackers. Pour remaining pudding mixture over crackers and then add a third layer of graham crackers.
Cut spareribs in half. Brown on all sides in frying pan. Set aside. In small dish, add flour to mustard to make a paste. Add remaining ingredients, mixing well. Place ribs in baking dish. Pour sauce mixture over ribs. Cover. Bake at 375° for 1 hour. Remove cover. Bake 1 hour longer. Baste every 15 to 20 minutes, until done.
Place the desired number of large eggs in a single layer in a saucepan. Add enough water to cover one inch above the eggs. Bring water just to a boil. Remove pan from heat, cover and let eggs stand 15 minutes. Carefully drain eggs into a colander and immediately run cold water over them, (or place them in ice water until completely cooled).
Blend shortening and sugars together in a bowl. Beat in vanilla and eggs. Mix dry ingredients together. Stir in M&M's. Drop by teaspoon on baking sheet. Bake at 375° for 8 to 10 minutes.
Crust: Melt 1 stick butter, 1 cup flour and nuts. Spread in a 10 x 13-inch pan and bake for 10 to 15 minutes, or until starts to brown, at 350°.
Chop cabbage in large pieces. Place in bottom of greased baking dish. Brown meat and onion. Pour off fat and stir in raw rice. Place meat mixture on top of cabbage and cover with soup and water. Bake, covered, in a preheated 350° oven for at least 1 hour.
Preheat oven to 300°. Mix all ingredients well. Pour in unbaked pie crust until brown. It may take an hour or longer.
Heat oven to 375°. Crumble and brown sausage. Drain and sprinkle sausage over bottom of pie shell. Sprinkle sausage with cheese. In small bowl, beat eggs. Blend in salsa. Pour egg mixture over cheese and sausage. Bake 25 to 35 minutes or until knife inserted in center comes out clean. Serve with sour cream and additional salsa. Makes 12 appetizer servings.
Cream butter and sugar. Beat in eggs, one at a time. Mix dry ingredients; add to creamed mixture. Beat in mashed bananas. Add nuts. Mix well. Turn into greased 9 x 5 x 3-inch pan. Bake at 350° for 50 to 60 minutes.
Mix yeast and 1/2 cup warm water. Let stand 10 minutes. Add remaining ingredients with yeast and water; let stand about 2 hours. Then make your rolls. Bake in hot oven, about 425°, for 10 to 12 minutes.
Mix last 6 ingredients and coat potatoes well. Place on cookie sheet. Bake at 425° for 30 minutes on one side; turn and bake 30 minutes more until golden brown.
Mix all ingredients together. Add milk until mixture is very soft. Put in loaf pan. Bake at 350° for 1 1/4 hours.
Cook potatoes, covered, in a large saucepan in boiling lightly salted water for about 20 minutes or until tender. Add carrots to potatoes during last 3 minutes of cooking. Drain; cool slightly. Quarter potatoes. In a plastic bag set in a large bowl, combine potatoes, carrots, broccoli and olives; set aside.
Brown meat and onions, celery and pepper. Drain as much grease off as possible. Add Ragu, mushrooms, salt, pepper, marjoram, oregano and garlic to the meat mixture and simmer for about 2 hours. Mix cooked spaghetti with sauce and top with 8 ounces of grated cheese. Bake 45 minutes at 350°.
Preheat oven to 350°. In large bowl, combine all ingredients, except 1/2 cup Colby cheese; mix well. Turn into buttered 13 x 9-inch baking dish.
Mix your gravy in a saucepan; slice your onion in slices longwise. Put them in gravy along with your roast. Leave it on simmer, uncovered, for about 45 minutes or until the onions are tender. Serve on sub or hoagies with a dipping bowl of the gravy and dip your sandwich as you eat it. Very good. You can do it with a pot roast the same way.
In large mixer bowl, beat butter and shortening until combined. Add sugar; beat on medium speed until mixture is light and fluffy. Add egg yolks and vanilla; beat well. In another bowl, combine flour, baking powder and baking soda; add to egg yolk mixture alternately with buttermilk, beating just until combined after each addition. Stir in coconut and pecans.
Use a 9 x 13-inch cake pan or glass dish. Place slightly cooked broccoli in pan. Lay chicken in between. Pour soup and water over broccoli and chicken. Sprinkle with cheese. Bake, covered, for 35 minutes. The last 10 minutes add French fried onions. Bake, uncovered at 350° for 45 minutes.
Place chicken breasts in slow cooker. Sprinkle with pepper and basil.	Spread soup on top of chicken. Arrange slices of green pepper and onion on top of soup. Cover and cook on low for 6 to 8 hours.
Slice apples into a 9 x 13-inch pan. Sprinkle with 1/2 cup sugar and cinnamon. Mix together flour, sugar, salt, baking powder and margarine. When mixed, add egg. Mix until crumbly. Sprinkle on top. Bake at 350° for 45 to 60 minutes. Serve warm, not hot, with Cool Whip or ice cream.
Mix cake mix, pudding and sugar together. Add oil and water; mix well. Add eggs, one at a time and beat after each addition. Add sour cream and chips. Bake in greased Bundt or tube pan at 350° for 50 to 60 minutes. Cool in pan 1 hour before removing.
Combine all ingredients and beat until smooth. Line jelly roll pan with wax paper and grease lightly. Pour batter into prepared pan. Bake in preheated 350° oven for 15 minutes. Remove roll onto towel that has been sprinkled with powdered sugar. Remove waxed paper while roll is still hot. Roll loosely in towel and refrigerate for 1 hour.
Cream the sugars and shortening well. Beat in the egg. Add vanilla, peanut butter, bran flakes and quick oats. Add flour last that has been sifted with the baking powder and soda. Drop by heaping teaspoonful onto cookie sheet and bake at 350° approximately 10 minutes.
Preheat oven to 400°. Cook lobsters in boiling salted water for 10 minutes. Remove and let cool. Saute peeled shrimp in butter. Add cooked meat from 1 pound lobster, crab and scallops and heat through.
In a bowl, cream together margarine and sugar. Beat in eggs. Add vanilla. Add dry ingredients and stir. Roll out onto a floured board. Cut with cookie cutters. Bake in a preheated 375° oven until slightly browned.
Simmer first 4 ingredients until tender, 15 to 20 minutes; drain. Combine soup with sour cream. Mix with drained vegetables; set aside. Melt margarine; mix with dressing mix. Layer 1/2 crumb mixture in baking dish. Pour creamed vegetables over crumbs. Sprinkle remaining crumbs over top. Bake at 350° for 20 to 25 minutes or until crumbs are brown.
Saute onion in oil. Add soup, Ro-Tel tomatoes and chicken broth. Simmer 5 minutes. In casserole, layer 1/2 chicken, 1/2 tortilla chips, 1/2 sauce and 1/2 cheese. Repeat! Bake at 350° for about 45 minutes.
Mix together. Best if stands overnight. Spread mixture on bottom of large baking sheet or large cake plate. Put layers: lettuce, onions, hamburger, cheese, tomatoes, olives and boiled eggs. Serve with chips.
In saucepan over medium heat melt margarine. Add broccoli; cook and stir until tender. Remove from heat. Stir in yogurt and Mozzarella. To serve, spoon onto baked potato halves and sprinkle with paprika. Yields 10 servings.
Combine green pepper, onion and butter in small mixing bowl. Microwave at High 1 to 2 1/2 minutes or until vegetables are tender. Stir in eggs, chopped ham, milk and seasonings. Pour into two small saucers. Microwave at High 2 to 5 minutes or until eggs are almost set, pushing cooked portions toward center of dish and rotating saucers once or twice during cooking. Serve open-face or as sandwiches with bread or toast. Serves 4.
Wash and take out any bad spots. Put tomatoes through Squeezo. Cook juice until it boils. Strain the juice and add salt and sugar in quart jar. Process for 10 minutes.
Melt oleo in large pan. Add celery, onion and water. Cook until tender. Add remaining ingredients and place in greased casserole. Bake at 350° for 45 minutes until brown.
In large mixer bowl with mixer at medium speed, cream butter and sugar. Beat in eggs one at a time until light and fluffy. Add oil, vanilla and lemon peel. In another large bowl, combine flour, soda, cream of tartar and salt. Gradually add the dry ingredients to creamed mixture. Heat until well blended. Cover and chill dough for several hours. Preheat oven to 325°. Grease cookie sheets. Divide dough into thirds. Form heaping teaspoon of dough into a ball. Place on cookie sheet. Flatten dough to a 2-inch diameter with the bottom of a glass dipped in granulated sugar. Sprinkle with colored sugar. Bake 8 to 10 minutes. Let stand on cookie sheet for 2 to 3 minutes. Makes about 7 dozen cookies.
Peel and cut up enough beets to use 6 to 7 cups of water to boil. Cook until tender. Drain. Save juice. Bring juice, Kool-Aid and Sure-Jell to a rolling boil. Add sugar. Boil 3 to 4 minutes. Put jelly in glasses and seal or freeze.
Brown sausage. Add milk and flour to make a gravy. Line a 9 x 13-inch pan with uncooked biscuits. Add gravy/sausage mixture over biscuits. Top with grated cheese. Bake 10 to 12 minutes in a 350° oven.
Mix together brown sugar and flour. Gradually add oil. Take out one cup of this mixture. Add to this cup the cinnamon and nutmeg. Set aside for the topping. Add to remaining mixture in your mixer bowl the buttermilk, salt, baking soda and eggs. Pour into a greased 8 x 8-inch or 9 x 9-inch pan. Put on topping. Bake at 350° for 20 to 25 minutes.
Cook meat in large skillet until browned slightly. Remove from skillet and add macaroni, onion and green pepper. Cook in meat fat until macaroni is yellow (do not need a lot of fat). Return meat to skillet, along with tomato sauce, salt and papper, water and Worcestershire sauce. Cover and simmer 15 minutes or until macaroni is cooked to suit your taste. Variation: Add 1 can whole kernel corn.
In heavy saucepan or double boiler melt peanut butter chips, 1 cup Eagle Brand and 2 tablespoons butter; stir occasionally. Remove from heat; stir in peanuts. Spread mixture into wax paper or foil lined 8-inch square pan.
Beat the egg white until foamy. Add 2 tablespoons sugar, beating constantly, until the meringue will stand in soft peaks. Set aside.
Brown ground beef in skillet, add onion while browning. Drain and return to skillet. Add tomato sauce, paste and mushrooms; stir. Add a dash of chili powder. Season to taste with salt, pepper, garlic and oregano. Cover and simmer on low heat 1 to 1 1/2 hours. Serve over spaghetti. Serves 4 to 5 depending on appetites.
Cook noodles until tender; drain and rinse. In a small saucepan, melt butter, then add flour, salt and pepper. Let it come to a boil. Cook until mixture forms a paste. Add soup (dry), water and whipping cream. Bring to a boil again and set aside.
Mix dry Jell-O and cottage cheese. Add drained fruit and fold in topping. Chill. Makes 8 servings, 1/2 cup each.
Mix flour with milk and cook until thick. Set aside to cool. Mix solid shortening, butter or margarine, sugar and vanilla. Mix with cool flour mixture until fluffy.
Drain vegetables and mix together with onion, cheese and mayonnaise. Top with cracker crumbs. Melt butter and pour over top. Bake at 350° for 40 minutes.
Cook potatoes. Can mash potatoes (optional). Add all ingredients to the cooked potatoes.