HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli 8 to 9 minutes in microwave. Place in shallow dish. Mix soup, milk, mayonnaise and curry powder. Sprinkle lemon juice over broccoli. Pour soup mixture over broccoli. Pour soup mixture over broccoli. Top with bread crumbs and melted butter. Bake at 350° for 30 minutes or until center is bubbly.
Mic crabmeat, onion, pepper, celery, mayonnaise and cheese together. Cut English muffin open and lightly toast. Then pile on mixture and put under broiler until bubbly. Cut each half of English muffin into quarters and serve.
Dip tomatoes in boiling water 30 seconds. Dip in cold water and slip off skins. Core and chop tomatoes. In 6-quart kettle combine all ingredients. Bring to boil, stirring often. Reduce heat and simmer for 30 minutes or to desired thickness. Fill hot jars with salsa, leaving 1/2 inch headspace. Run a spatula down to remove bubbles. Process in boiling water bath 15 minutes. Yield: 6 pints.
Mix cornstarch, sugar and vinegar in saucepan. Add half the juice from a can of diced, sliced or tiny whole beets. Stir well. Heat to a boil slowly, stirring constantly. Add drained beets. (A little grated orange rind makes a nice flavor addition.)
Mix ingredients, adding one at a time. Bake 1 hour at 325°, until well browned.
Lay out rolls on cookie sheet or jelly roll pan to form a crust. Press "seams" in dough. Bake at 350° until lightly browned, approximately 15 minutes. Cool. Beat together cream cheese, mayonnaise and dressing mix. Spread over cooled crust. Spread finely cut vegetables on top of cream cheese layer. Sprinkle cheese over all. Cover with Saran Wrap. Press lightly to "settle" vegies and cheese into cream cheese layer. Store in refrigerator. Good made day ahead. Cut into small squares to serve. May garnish before serving with small cherry tomatoes or cucumber slice.
Grease and flour 13 x 9-inch pan. Combine all ingredients, except Marshmallow Creme, and mix well. Bake at 350° for 35 minutes. Leave in pan and, while hot, spread Marshmallow Creme on cake. Put back in oven; watch closely. When marshmallow is running smooth, take out (only takes a few minutes). Let cake cool and spread with Betty Crocker canned frosting.
Cook potatoes in salted water until tender. While potatoes are cooking in separate pot, saute onions in butter until tender. Turn off heat. Add flour, salt and pepper and stir to blend. Add drained whole corn, creamed corn, milk and ham. Turn heat back on and bring just to a simmer. Stir frequently to keep milk from scorching. While waiting for chowder to come to a simmer, drain potatoes and add to chowder. Corn bread goes well with this soup.
Cook broccoli until tender. Drain. Chop, if desired. Add remaining ingredients and stir together. Put in casserole dish and bake at 350° for 30 to 35 minutes.
Combine first 6 ingredients; stir well. Spread in a greased 9 x 13-inch pan. Combine cornflakes and 1/4 cup melted butter. Sprinkle evenly over potato mixture. Bake at 350° for about 50 minutes.
In a large skillet, cook beef and onion until meat is brown and onion is tender; drain fat. Stir in beans, soup, water, 3/4 teaspoon of salt and 1/8 teaspoon of pepper. Pour mixture into a 1 1/2-quart casserole dish.
Stir Cool Whip and milk together. Add lemonade to mixture. Stir well and pour into pie crust.
Mix together. Let stand to blend for an hour or so. Use with barbecue, spareribs or chicken; also for a pork loin roast.
Melt in microwave oven. Add 3/4 cup semi-sweet chocolate bits and 3/4 cup coarse pecans or walnuts. Chill 1 hour.
Mix and heat all ingredients. Add to cooked and drained carrots. Simmer 2 to 3 minutes.
In skillet, brown ground beef, onion and pepper; drain. Stir in tomato sauce, chili powder and garlic salt. Add 1/2 sauce can of water, simmer while preparing dough.
Mix peanut butter and sugar. Stir in egg and vanilla. Shape into 1-inch balls. Place on cookie sheet and press with fork. Bake at 350 for 12 - 15 minutes.
Mix all ingredients together except tortillas. Spread on tortillas. Roll and chill 1 hour. Slice and serve. Discard ends.
Boil 1 1/2 cups brown sugar and 1 1/2 cups water about 5 minutes. Cool. Prepare batter, mixing first 8 ingredients. Pour cooled brown sugar mixture into square baking pan and pour batter on top. Bake 1 hour at 325°. Serve warm or cool topped with whipped cream.
Let juice from pineapple come to boil; pour over jello; stir to dissolve. Set aside to cool. When cool, add pineapple, nuts, salt and cream cheese. Blend well. Fold in whipped cream. Let set overnight.
Brown ground beef in Crisco oil. Combine with remaining ingredients. Season to taste. Place in a covered 1 1/2-quart casserole dish. Bake at 300° for 2 hours.
Brown hamburger meat with onion. Drain. Boil noodles in a large pan. Drain. Mix all ingredients together in a large pan except the cheese. Simmer on low approximately 10 minutes or until warm. Add cheese. Stir and serve.
Wash endive, lettuce or parsley and dry well. Attach greens to cone. Start from bottom and work upwards. Use toothpicks for the greens. Do likewise with the assorted vegetables and insert in the tree for decorations. Arrange the remaining vegetable dippers on serving plate around the base of tree. Refrigerate until serving time. Serves 8 to 10.
In mixing bowl, cream butter and sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into a greased 11 x 7 x 2-inch baking pan. Bake uncovered, at 350° for 45 minutes or until almost set. Combine topping. Sprinkle over casserole. Return to oven for 5 to 10 minutes or until bubbly.
Brown almonds and corn flakes in butter. Pour in bottom of greased casserole and refrigerate overnight. Then pour remaining mixture on top. Bake at 350° for 1 hour.
Brown ground beef and onion. Drain well. Put beef, onion, tomato sauce, water, kidney beans, and all spices into a large pot. In small dish, mix flour and enough water to make paste. Stir into chili. Cover and simmer on low heat for a couple of hours. It is best on the next day. Serves 10 people.
Pound chicken breast until thin. Put about 1 to 2 tablespoons Rice-A-Roni at widest edge. Roll chicken around rice and roll in bread crumbs. Drizzle oil over breaded chicken. Place on cookie sheet and bake in 350° oven for 20 minutes.
Wash and cut tomatoes into quarters and slice very thin. Put into bowl and stir in raisins, lemon rind, juice, vinegar and salt. Sprinkle bread crumbs on bottom of pie shell. Mix sugar, flour and spices. Add to tomatoes. Pour into pie crust and dot with butter. Lay on top crust and crimp edges. Bake 50 minutes at 350°.
Mix all ingredients and press into a 13 x 9 x 2-inch pan; grease pan lightly. Bake about 30 minutes at 350° or until toothpick comes out clean. Cool slightly and cut into squares.
Place asparagus and mixture of all other ingredients in Ziploc bag. Let marinate. Serve at room temperature. Amount of marinade you need will depend on the amount of asparagus you prepare.
In large bowl, lightly toss cheeses together. Sprinkle half of cheese mixture in lightly greased 9 x 13 baking dish. In medium skillet, cook mushrooms, green onions, and bell pepper in margarine until onions and pepper are tender. Arrange vegetables over cheese. Arrange ham or sausage over vegetables. Sprinkle remaining cheese over meat. (To make ahead, prepare to this point. Cover and refrigerate.) Heat oven to 350 degrees. Lightly spoon flour into measuring cup; level off. In large bowl using wire whisk, blend flour, milk, and eggs. Pour over layers in baking dish. Bake at 350 degrees for 35-45 minutes or until mixture is set and top is lightly browned. Let stand about 10 minutes. Cut into squares. 12 servings.
Put eggs, sugar and cream into mixing bowl. Beat until creamy. Combine flour, baking powder and salt; add to nuts and dates. Stir until nuts and dates are covered with batter. Turn into greased baking dish and bake in slow oven at 250° to 275° about 50 minutes. Serve with whipped cream. Makes 8 servings.
Mix cheeses and spices; set aside. Put manicotti shells in boiling water. Boil for only 5 minutes. Pour out half of the boiling water; replace with cold water so it is just warm to your touch. Keep shells in this water or else they will dry out and crack. Remove one shell at a time and stuff, using a butter knife, with cheese and spice mixture. Spread approximately 1/2 cup of the spaghetti sauce into a 9-inch casserole dish. Fill with stuffed manicotti shells. Pour remaining spaghetti sauce over stuffed shells, being sure to cover them completely. Bake at 350° for 20 to 25 minutes. Serves 4.
Cream butter and sugar until fluffy. Add eggs; beat well. Combine dry ingredients. Add alternately to creamed mixture with buttermilk and coffee. Stir in jam. Bake in three 8-inch pans at 325° for 25 minutes.
Melt shortening in medium skillet. Add rest of ingredients; stir until blended. Gradually stir in 2 cups water. Bring to boiling, stirring constantly. Reduce heat; simmer 10 minutes.
Mix syrup, sugar, flour and butter in pot. Cook on low until butter is melted; stir while cooking. Remove from stove. Add eggs and pecans; mix well. Pour into pie shells. Bake for 45 minutes at 325°. Makes 2 pies.
In a large stock pot (2 gallon), melt the butter over low heat. Add flour and mix to obtain a paste. Do not burn.
Combine peanut butter, butterscotch chips and marshmallows in top of double boiler over hot water. Melt, then remove from heat; stir in noodles that have been crushed. Leave in double boiler while you drop candy from fork. Takes a few hours to set.
Steam the fresh spinach until just wilted or the frozen until warm. Put spinach and its liquid into blender. Add warm broth and liquify. Stir cheese and milk into puree. Toss spaghetti with butter, then with green sauce.
Combine breadcrumbs, cheese and salt in a plastic bag; shake to mix. Dip chicken in salad dressing. Place 1 piece of chicken in bag and shake to coat. Repeat procedure with remaining chicken. Place in lightly greased pan (use Pam vegetable cooking spray). Bake at 400° for 15 minutes. Spray chicken with cooking spray and bake an additional 5 to 10 minutes or until done.
Mix all ingredients together. Put in airtight container and label "Spiced Tea." Use 2 to 3 teaspoons per cup of Spiced Tea mixture. Add boiling water.
Combine flour, sugar, baking powder, soda and salt. Cut in shortening. Dissolve yeast in warm water; stir into buttermilk. Add buttermilk mixture to dry ingredients and stir until moistened. Cover and chill.
Place apples in baking dish. Combine dry ingredients and add butter. Mix and sprinkle crumbly mixture over apples. Bake at 350° for 30 minutes or until nicely browned. Serve warm.
Mix graham cracker crumbs and marshmallows. In a double boiler melt Baker's chocolate. Add sugar and canned milk. Cook until thick like custard, about 20 to 30 minutes. Add butter, salt and vanilla. Cool. Pour over marshmallow mixture. Sprinkle crumbs over a buttered 13 x 9-inch pan. Put mixture in pan and press down with back of spoon. Sprinkle crumbs over mixture again and press again.
Combine flour and salt in a large bowl. Stir well. Place molasses or honey in warm water with yeast. Allow yeast to rise to the top then add applesauce. Stir this mixture with flour (if making raisin bread, at this point add at least 2 cups of raisins, usually more.) Turn onto floured board and knead 10 minutes or more. Spray bowl with vegetable spray. Cover and let rise at least 30 minutes. Cut and form into 2 or 3 loaves and place in an oven preheated to 250°. When about double in bulk turn oven up to about 350°. Bake for about 30 to 35 minutes, depending on your oven.
Microwave marshmallows and 2 tablespoons milk in medium bowl on High for 45 seconds. Stir. Refrigerate 15 minutes to cool. Stir in 1 cup of the Cool Whip. Mix 2 cups milk with pudding; beat with wire whisk 2 minutes. Let stand 1 minute. Stir in remaining 1 1/2 cups Cool Whip; spoon into crust. Arrange cookies over pudding mixture. Spread marshmallow mixture over cookies. Refrigerate 4 hours.
Preheat oven to 325°. Mix all ingredients in a large bowl; divide into 2 equal parts. Grease 2 pizza pans. Using fingers, work mixture to one inch from edge. Leave border in order for mixture to spread. Bake for 30 minutes; do not overbake! Cool for 10 minutes. Decorate with icing.
Wash potatoes; cut into cubes. Layer with onions and butter. Pour 1 cup Worcestershire sauce over cubes. Season with salt and pepper to taste. Bake at 400° until done, about 1 hour.
Place green beans in a 1-quart casserole, icy side up. Cook, covered, on High for 5 minutes. Reserve. Combine beef cubes and meat tenderizer in a 2 to 3-quart casserole. Toss lightly. Add onion. Cook, covered, on High for 15 to 20 minutes or until meat is tender. Add tomato soup, 1/2 cup water, noodles and green beans to beef cubes. Stir lightly and season with salt and pepper to taste. Cook, covered, on High for 5 minutes. Stir and let stand, covered, 3 to 4 minutes before serving.
Mix together first 4 ingredients; bring to a rolling boil and cook 1 minute. Remove from heat. Stir in peanut butter, vanilla and oats. Drop by spoonfuls on wax paper.
Combine broccoli, raisins, onions and bacon. Mix mayonnaise, sugar and vinegar. Pour over broccoli and marinate at least 2 hours; stir occasionally.
Grease 6-cup microproof ring mold. Mix sugar and cinnamon. Sprinkle 2 teaspoons of mix over greased surface. Beat together eggs, remaining sugar, oil, yogurt, vanilla and zucchini. Stir in remaining ingredients and mix well. Pour into prepared pan. Cook on 70% power 15 minutes or until a toothpick inserted in center comes out clean. Rotate dish if bread appears to be raising unevenly. Let stand 10 minutes before removing from pan. Cool completely before slicing.	Yields 12 to 18 slices.
Preheat oven to 425°. Halve each grapefruit; remove seeds and cut between membranes to free fruit sections. Place on a baking sheet. In a small pan, heat marmalade until just warm. Beat egg whites, adding sugar one tablespoon at a time, until stiff peaks form. Fold warm marmalade into egg whites. Top each grapefruit, mounding the meringue and bringing it to the edges of the fruit. Bake 8 to 10 minutes until well browned.
Cream shortening, eggs and sugar. Add salt, soda, baking powder, spices, 1/2 of the flour and 1/2 of the molasses. Beat well. Add remaining ingredients and mix well. Roll out on floured board. Cut with cookie cutters. Bake at 350° for about 12 minutes or until cracks disappear from surface of cookies. If moister cookie is desired, bake less time. Makes about 40 (2 1/2-inch) cookies.
Heat oil and water. Cool until lukewarm. Add flour to make a ball. Pat out in 9-inch pie pan.
Mix all ingredients in a large mixing bowl. Spread in a large, Pam-sprayed, baking dish. Top with sauteed sliced almonds or leftover chow mein noodles. Bake at 325° for 1 hour. Serves 12.
Mix all ingredients together. Roll into small balls. Place on unbuttered cookie sheet. Press top of each ball with a fork. Bake at 350° for 12 to 15 minutes. Makes 6 dozen.
Stir together sour cream, preserves (cut up into large pieces of fruit) and cinnamon. Chill up to 24 hours. Serve with fruit. Makes 1 cup (8 servings).
Melt margarine in 9 x 13-inch pan. Mix sugar, milk, eggs and flour. Pour over blueberries and bake at 350° for 50 minutes.
Grease 2 (8 x 4-inch or 9 x 5-inch) loaf pans. Lightly spoon flour into measuring cup and level off. In bowl, combine 2 cups flour, sugar, salt and yeast. Blend well. In saucepan, heat water and oil until very warm (120° to 130°). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl.
Blend all ingredients well. Pour into greased and floured Bundt pan. Bake for 1 hour in 350° oven. Cool in pan. Place cake on cake dish and ice with following icing.
Boil squid in garlic, vinegar, water and salt. When tender, take out squid and remove membrane, eyes and stomach. Set 1/2 cup broth aside. Cut squid into 1-inch pieces. Set aside.
Heat oven to 450°. In large plastic bag, put all ingredients. Close bag and shake well. Place potatoes in a shallow baking pan. Bake 40 minutes, stirring occasionally, until potatoes are brown and tender. Garnish with parsley or mint. Serves 8 people.
Cream Crisco and sugars. Beat in eggs. Add the rest of the ingredients alternately, beating well after each addition. Pour into 9 x 12-inch greased and floured pan. Bake at 350° for 20 minutes, then 375° the last 10 minutes. Frost as desired.
In a 2-quart casserole, put seeded and quartered plums. Blend the flour, sugar, baking powder, salt and mace. Add to beaten egg and stir with fork until crumbly. Spoon over plums. Pour melted butter over top evenly. Bake at 375° for 40 to 45 minutes. Serves 6 to 8.
In a small mixing bowl, beat cream cheese (softened) with sour cream and mayonnaise until mixture is smooth. Stir in cucumber, minced onion, cider vinegar, salt and white pepper to taste. Chill, covered, for 4 hours. Just before serving, stir. Makes about 2 cups.
Cut beef into 3 inch by 1 inch strips. Brown in oil in skillet. Transfer to slow cooker. Combine the soy sauce, onion, garlic, sugar, salt, pepper, and ginger. Pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and corn starch to make a paste; stir into slow cooker and cook on high until thickened. Serve over rice or noodles. Yield: Serves 6-8.
Mix all ingredients together and pour in a large bowl. Put more nuts on top, if desired. Cover and refrigerate until served.
Mix apples, sugar, oil, eggs and vanilla. Sift dry ingredients all together. Add all to apple mixture and stir well. Put in a 9 x 13 greased pan. Bake at 350° for about 1 hour. Needs no frosting, but you can sprinkle sugar and a little cinnamon on top, if desired (optional).
Preheat oven to 375°. Cover bottom of a shallow baking pan with olive oil. Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes.
Cream margarine and sugar until fluffy. Add beaten eggs; mix well. Fold in pineapple, bread cubes and milk. Put into a greased 9 x 13-inch baking dish. Bake at 350° for almost 1 hour. Goes well with baked ham or chicken.
Heat soup and cheese. Alternate layers of asparagus and peas in baking dish. Sprinkle with almonds and top with soup and cheese mixture. Pour onions over top. Bake 30 minutes at 325°.
Drain pineapple, saving liquid. Mash cream cheese with pineapple; soften gelatin with pineapple juice. Make jello according to directions, using only 3 cups of water. Mix it all together; add drained grapes. Put in oiled salad molds and chill overnight.
Cut smoked sausage into 1/2-inch pieces. Mix together mustard, lemon juice and preserves to make a glaze. Spread sausage pieces on baking pan and brush with glaze.
Combine the ingredients in a large bowl, except for the barbecue sauce. Mix well; spread in loaf pan. Cover top with Bull's Eye original barbecue sauce. Bake at 350° for approximately 40 minutes. Delicious cold in sandwiches, too.
Combine all dry ingredients. Add eggs and oil. Stir by hand. Stir in vanilla, pineapple, bananas, and nuts. Pour into greased and floured pan. Bake at 350° for 25-30 minutes. If using a bundt pan, bake 40-45 minutes. Either icing is great on this cake.
Salt and pepper chicken. Flour chicken and brown in oil; remove chicken. Make roux by browning the flour in the same oil that the chicken was browned in. Add and saute onion. Add water and seasoned salt to taste. Add chicken; cover and simmer for 1 hour. Add mushrooms. Continue to cook for another 20 minutes, uncovered, to reduce gravy, if desired. Serve over rice.
Peel and chop onions and garlic. Saute in a bit of oil, then add to large pot with the rest of ingredients. Bring to boil. Reduce to simmer and cook for 45 minutes, stirring frequently.
Remove excess fat from steak; cut meat into 6 to 8 pieces. Combine flour and next 3 ingredients; pound into both sides of meat with mallet or edge of saucer. Brown meat in shortening in heavy skillet. Add onion, pepper and mushrooms. Blend ketchup and water; pour over steak. Simmer, covered, stirring occasionally, about 2 to 2 1/2 hours or until meat is tender.
Mix mayonnaise with a heaping teaspoonful Dijon mustard, a little pickle juice and a little milk. Blend until mixture is slightly thinner then original mayonnaise. Mix the dressing with the bowl of potatoes already set aside.
In a large skillet over medium-high heat, brown sausage. Drain. Add onions, carrot and green pepper; cook until tender. Stir in flour until smooth. Gradually stir in milk; cook, stirring constantly, until mixture thickens and begins to boil. Stir in Worcestershire sauce and sage.
Cut carrots into long thin strips. Set aside. Combine brown sugar, butter, water, salt and cinnamon in a 1 1/2-quart casserole. Microwave at High until butter is melted, about 1 minute. Stir to blend. Stir in carrots until coated. Cover. Microwave at High until carrots are tender, 5 to 8 minutes, stirring once.
Spread apple pie filling in 8-inch or 9-inch buttered cake pan. Sift together dry ingredients. Add cheese to dry ingredients and mix together. Combine all with melted butter. Mix until crumbly. Sprinkle over apple filling. Bake in 325° oven for 45 minutes.
Mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, shortening and egg. Mix well.	Stir in cranberries and nuts. Grease bottom only of 9 x 5-inch pan;	bake at 350° for 55 minutes or until done. Cool on rack 15 minutes. Makes one loaf.
Mix ingredients together in order listed. Pour batter into standard loaf pan, heavily greased with Pam spray. Bake at 350° for 1 hour.
Melt margarine and Hershey bars in pan. Add whipped cream and pour into graham cracker crust. Hide from the kids and eat after they have all gone night-night!
Break pound cake into small pieces. Put 1/2 pound cake in 9 x 9-inch pan. Top with 1/2 Cool Whip. Top Cool Whip with 1/2 crushed Heath bars. Repeat with remaining ingredients. Cover and refrigerate for at least 3 hours.
Peel the boiled sweet potatoes. Slice them the long way and lay in Pyrex dish. Mix the sugars and cinnamon together in a bowl. Sprinkle this mixture over the top of the sliced sweet potatoes. Cut the margarine in chunks and lay on top of the sugar. Bake in a 350° oven until most of the sugar melts. You might need to sprinkle a little water on top of sugar before baking.
Saute onions in butter in saucepan over medium heat until tender. Add precooked rice, salt, pepper and liquid. Bring to boil uncovered. Cover and simmer gently for 3 minutes. Add beans to rice. Serve with shredded sharp cheese on top. Yields 4 to 6 servings.
Combine bacon, onion, eggs, sour cream, Swiss cheese, salt and pepper. Pour into quiche dish. Sprinkle Cheddar cheese on top. Bake at 375° for 25 to 30 minutes. Let stand 10 minutes before cutting.
Wash and peel two medium size zucchini. Put in blender and mix to liquefy. When ready, add flour, nutmeg, cinnamon and baking soda. Put on blend and add raisins.
Dip pork strips first in egg and then in flour and fry until golden brown in color; remove. Take the broth, vinegar, sugar and soy sauce and let them boil up, then add the cornstarch. When it starts to thicken, add the peppers and onion. Cook very little, then add meat and let it boil up and serve immediately.
Prepare Ramen noodle soup according to directions. Add seasoning packets. Drain off most of liquid; set aside.
Saute onion in butter until limp. Blend in flour. Add milk gradually, stirring constantly, until smooth and thick. Stir slowly into beaten eggs. Add corn, salt and pepper. Wash and core tomatoes. Cut 3 times across blossom end to within 3/4 inch of stem end. Place in shallow 1 1/2-quart baking dish and open segments. Pour corn mixture around tomatoes. Place dish in pan of hot water and bake at 350° for about 40 minutes. Garnish with parsley, if desired.