HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam broccoli until tender using water or stock. Retain liquid. Layer broccoli in buttered casserole. Combine the bread crumbs, wheat germ, sesame seed and seasonings. Sprinkle this mixture over broccoli. Cover with chopped cashews.
Saute onion and pepper in margarine. Stir in flour, salt and pepper. Mix well. Stir in tomatoes, okra and basil. Spoon mixture into lightly greased 1 1/2-quart casserole dish. Top with cheese. Bake at 350° for 20 to 25 minutes or until bubbly.
Peel and grate potatoes and onions into a bowl of water to cover. When ready to mix all ingredients, drain and rinse potatoes and onions and dry with a tea towel, as dry as possible. Add remaining ingredients. Drop by spoonfuls on a greased grill or frypan. Cook until brown and tender when pierced with a fork. Serve with applesauce and sour cream on the side.
Melt butter in skillet. Add cocoa, sugar and vanilla. Cook until bubbly. Add peanut butter and mix well. Add oatmeal. Take off fire. Mix in oatmeal and pour on cookie sheet. Cut when cool and serve.
Mix and press Oreo cookies (crushed) and 3/4 stick melted butter in 9 x 13-inch pan. Soften vanilla ice cream and spread over Oreo crust. Put in freezer and let harden.
Melt butter in large skillet over medium-low heat. Combine ham, onion, potatoes and broccoli in skillet, stirring until potatoes are browned. Reduce heat to low and sprinkle with cheese. Continue heating until cheese melts. Remove from heat and divide equally onto two plates. Top each serving with 1 tablespoon sour cream and serve immediately.
In large bowl, mix well with fork the flour, sugar and salt. Add shortening and mix with fork until crumbly.
Cook sugar, butter, milk and salt to soft ball stage. Add marshmallows and peanut butter before removing from fire. Cool. Add vanilla. Beat until thick after cooling. Pour into a greased 9 x 9-inch pan.
Peel eggplant and cut into 1-inch cubes. In a 2-quart casserole, combine eggplant, onions, celery and margarine. Cover and microwave on High power 8 to 10 minutes; do not drain. Add stewed tomatoes, including liquid, stuffing mix, stock, salt and pepper. Re-cover and microwave on High power 4 minutes. Top with cheese and microwave on High power 1 minute or until cheese melts. Makes 6 servings. This casserole freezes well.
Cut carrots first. Combine sugars, eggs and oil. Beat at medium speed for 2 minutes. Sift dry ingredients together (flour, salt, cinnamon and baking soda) at low speed for 1 minute. Add carrots at low speed to dry ingredients. Grease pan very lightly. Preheat oven and bake at 300° for 1 1/4 hours in greased Bundt pan. Keep at room temperature.
Heat cider to a boil. Dissolve gelatin in cider, then add lemon juice and salt. Cool until the mixture begins to gel, then add all the other ingredients. Pour into a large serving bowl and refrigerate until firm. Serves 8 to 10.
Saute celery and onions. Set aside. Cook rice in the 4 cups of boiling water (per cooking instructions). After the 5 minute period, add stuffing mix, seasoning, soup, celery, onions, vegetables and mushrooms. Mix. Place in large casserole or 9 x 13-inch baking pan. Top with Mozzarella cheese slices (you might add cheese after baking for 15 minutes). Bake at 350° for 30 to 45 minutes.
Crumble vanilla wafers; set aside. Mix margarine, sugar, eggs, milk and vanilla. Add wafers, coconut and nuts.
Fry steak and onion in frying pan until brown a little. Put in green peppers; put in tomato sauce and 1 cup water and cook until done.
Preheat oven to 450°. In large bowl, combine 1 teaspoon oil, garlic, lemon peel, thyme and 1/2 of the salt and pepper. Add chicken and onions; toss well to coat evenly. Place in a 14-inch pan; roast for 40 minutes. Combine remaining oil, garlic, salt and pepper with vegetables in bowl, getting them well coated. The last 15 to 20 minutes, add vegetables to the chicken; continue roasting until tender. (Low-fat.)
Add lime rind, lime juice and food coloring to condensed milk; blend until thick and smooth. Stir in egg yolks; blend well. Pour into baked pastry shell. Top with meringue. Bake at 350° for 12 to 15 minutes, until lightly browned. Cool 2 to 3 hours. Keep refrigerated.
Heat water and oil until warm. Add sugar, salt and yeast. Stir until foamy. Add flour in 2 cups at a time. Use all the flour. Knead on floured towel until smooth, until no air bubbles show. Pour in a greased bowl. Let rise. Punch down and then let rise again. Shape rolls or bread loaves. Bake at 375° or until golden brown. Bread will sound hollow when tapped. Remove from pan and grease top. Cool.
Combine in pot and boil 1 or 1 1/2 minutes or until it forms a ball in cold water; beat with mixer until thick. Pour into pan and cut.
In a 9 x 12-inch baking dish, combine beans, brown sugar, mustard and ketchup; mix well. Fold in chopped onion and green pepper. Top with sliced bacon. Bake at 350° for 1 hour.
Slice the vegetables and steak into thin strips. Heat oil in large frying pan. Saute vegetables until onion is transparent. Remove from pan and set them aside. Reheat pan. Over medium flame, brown steak, stirring often. Add gravy and vegetables (including any juices that settled). Salt and pepper to taste. Cover, reduce heat and simmer at least 30 minutes, no more than 1 hour. Stir occasionally. Serve over rice.
Wash peppers, remove seeds and membranes. Put into boiling water and set aside for 10 to 15 minutes; drain. Cook ground beef in skillet; drain excess fat. Add 3/4 to 1 can of mushroom soup, undiluted. Add crushed potato chips. Mixture should be of a soft consistency. If too dry, add more soup.
Put shredded lettuce in bottom of a 9 x 13 inch pan. Sprinkle the celery, then the water chestnuts, then the frozen peas (breaking up clumps as necessary), over the lettuce. Cover with mayonnaise (spread it like frosting). Mix together and sprinkle on top the sugar, salt and garlic powder. Spread the grated cheese to cover the top. Cover and refrigerate overnight. Before serving, top with bacon, tomatoes and eggs.
Layer. Put refried beans on bottom of casserole dish, then add sour cream (spread evenly), then put Cheddar cheese on top. If you wish, you can put chopped green onions on top. Refrigerate.
Grate vegetables; toss together. Mix remaining ingredients and bring to a boil. Pour over slaw mixture while hot. Refrigerate. Will keep for 2 weeks in refrigerator.
Beat together and pour into crust. Top with strawberry, cherry, or blueberry pie filling. As an added treat, line the bottom of the graham cracker crust with kiwi fruit and/or bananas.
Bring water to boil. Meanwhile remove shrimp scales and remove veins. Drop in boiling water for 3 minutes and drain. Strain juice from crushed pineapple. Peel and core apples, cut into small pieces. Dice onion and celery. After shrimp has cooled, mix all ingredients together. Drain remaining juices. Mix in walnuts. Chill. Add mayonnaise before serving. Serve on bed of lettuce. Sprinkle with paprika.
Melt butter; set aside to cool. Mix flour and sugar. Add milk and eggs; beat well. Stir in vanilla. Add butter and nuts; pour into pie crust. Bake for 1 hour at 350°.
Cook rice as directed; saute onion, celery and bell pepper. Brown sausage. Mix all ingredients together and serve.
Mix all dry ingredients together. Add remaining ingredients and mix well. Bake in a greased and floured tube pan at 350° for 1 hour or until done. Cool and remove from pan. Frost with pineapple frosting.
Steam all vegetables in a steamer until tender. Saute mushrooms in a little water or oil in skillet. Now, add all ingredients together. Toss and serve.
Brown ground beef in skillet. Mash tomatoes in a saucepan (I use a potato masher). Add to the tomatoes the ground beef and the remaining ingredients. Bring to a boil and then simmer at least 1 hour.
Mix all ingredients and freeze. This makes a pretty table to freeze in individual servings and place on table before serving meal, especially in crystal sherbets.
Combine dressing ingredients, then toss with salad ingredients. Refrigerate 3 to 4 hours or overnight.
Drain fruit cocktail and peaches. Mix all ingredients together with the fruit cocktail and peaches and stir very well. Put in the refrigerator until you serve.
Cook red potatoes. After cooked, quarter unpeeled. While warm, add fresh parsley, olive oil, garlic flavored vinegar, garlic powder and pepper to taste. Mix. Serve at room temperature.
Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Add flavorings. Sift flour with baking powder and add alternately with milk. Beat well after each addition. Pour in greased, floured tube pan. Place in cold oven and turn heat to 300°. Bake 1 hour and 20 minutes. Do not open oven until done.
To peach Jell-O, add 1 cup boiling water and 1/2 cup of the peach juice. Add the pint of ice cream to hot mixture. Let melt. Fold in Cool Whip. Add peaches, coconut and pecans. Put peaches on top if you want. Best to let set overnight in the refrigerator.
Cream sugar and butter together. Add flour, soda and baking powder. Mix well. Then add eggs (beaten well), bananas and nuts all at once. Mix thoroughly. Add 1 teaspoon vanilla, if preferred. Bake 30 minutes at 375°; then lower heat to 350°. Bake 30 minutes more.
Mix cereal, molasses, shortening and water. Add egg and beat with beater. Let stand 5 minutes. Sift flour, soda, powder and spices and salt. Add cereal mixture. Stir until blended. Pour into 8 x 8-inch pan. Bake 20 minutes in 350° oven. Arrange apples in layers over top. Brush with mixture of butter and syrup. Bake 10 minutes. Remove from oven. Brush apples with milk and broil just a few minutes.
Place chopped nuts in bottom of pie shell and bake. Blend cream cheese and confectioners sugar. Prepare Dream Whip according to directions. Add Dream Whip with almond and vanilla. Fold Dream Whip and cream cheese mixture together. Place mixture in pie shell and refrigerate. Top with blueberry pie filling.
Cream shortening and sugar. Add egg and mix well. Sift dry ingredients and add alternately with persimmon pulp. Add raisins and nuts; beat throughly. Drop on greased cookie sheet by spoonful (size optional), about 1 1/2 to 2-inches apart. Bake at 350° for 12 to 15 minutes.
Melt butter in baking dish. Mix remaining ingredients and pour into baking dish. Bake at 350° for one hour.
Spread pie mix in 9 x 13-inch baking dish. Layer pineapple on top; cover evenly with cake mix. Sprinkle nuts over this. Melt oleo and pour over the top. Bake in oven at 350° until top is browned.
Melt chocolate and margarine, then mix eggs and sugar. Then add nuts and flour. Bake at 350° for 20 to 25 minutes in 8 x 8-inch greased pan.
Beat well oleo, Crisco and sugar until light, about 5 minutes. Add flour and beat well. Add milk and vanilla. Beat at high speed. Beat until soft and fluffy. Have all ingredients at room temperature.
Cream butter and cream cheese. Add sifted dry ingredients alternately. Chill dough 2 to 3 hours. Divide dough into 4 parts. Roll 1/16-inch; cut into 2-inch squares.
Saute onion and bell peppers in oleo. Add cheese and milk. Pour over potatoes and ham. Bake at 325° until heated. Serve.
Rinse the fish and pat dry. Cut into 16 equal pieces. In a cup, combine the mustard, yogurt, chives, parsley and pepper. Rub this mixture onto all sides of the fish. Refrigerate for about 20 minutes. Coat the fish pieces with bread crumbs. Coat a baking sheet with nonstick spray. Add the fish in a single layer, with space between the pieces. Bake at 375° for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.
Remove crusts from bread and place in buttered 13 x 9 x 2-inch dish. Set aside.
Saute onion and garlic in margarine and olive oil until soft in a medium-size saucepan. Stir in rice, tomatoes, broth, salt and pepper. Heat to boiling. Cover. Reduce heat and simmer 15 minutes or until rice is tender or liquid is absorbed. Fluff up rice and serve! Makes about 8 servings.
Boil the water	and 1	cup sugar together. Add cornstarch moistened with a little water and cook 5 minutes. Then put in the yolks of the eggs, lemon juice, grated rind and salt. Cool slightly and pour into the baked pie crust. Cover with the meringue made by beating the whites of the eggs with 2 tablespoons sugar.	Put into moderately hot (375°) oven and brown the meringue.
Cook macaroni according to directions. Drain and rinse. Bring to a boil tomato juice and soda, stir until foamy. Remove from heat. Add milk and oleo. Add macaroni and simmer for 5 minutes.
Mix the ingredients except pecans in a heavy saucepan and cook and stir over low heat until the sugar dissolves. Add pecans; cook and stir until a full over boil; reduce heat and cook slowly 3 to 5 minutes, stirring often, until candy reaches soft ball stage (test in cool water). Take off heat until thick, but shiny. Drop by teaspoonful onto wax paper. Makes about 24 patties.
Stir together the dry ingredients. Mix together the liquid ingredients; add to dry mixture, mixing until smooth. Pour into greased pans (9 x 13-inches or two 9-inch round). Bake at 350° approximately 35 minutes for layers or approximately 40 minutes for 9 x 13-inch pan or until tests done. Cool 10 minutes in pan and remove.
Combine all ingredients except chicken and crumbs. Heat to blend. Grease 2 casserole dishes. Line with layer of crumbs, chicken and soup mixture. Continue to layer and finish with crumbs on top. Bake at 350° until golden brown, approximately 50 minutes.
Cut a slice from the top of each tomato and hollow out the insides using a teaspoon or grapefruit knife. Leave only the meaty part which adhered to the skin. Salt the insides; sprinkle with a pinch of sugar. Turn upside down and drain for 30 minutes. Pat dry with paper towels. Arrange in a shallow buttered baking dish. Put small pat of butter in each tomato. Bake in preheated 400° oven, occasionally brushing the outsides with some of the butter from the interiors, for 10 minutes. Take care not to overcook or the tomatoes will lose their shape. Fill with buttered fresh peas.
Brown onions in butter. Add parsley, gravy and tomatoes, then meat. Bring to boil. Add salt and pepper. Cover and simmer 1/2 hour, until liquid is greatly reduced. Put mixture in shallow baking dish. Heap with mashed potatoes. Brown under a hot broiler.
Grate dried beef in blender until fine. Mix cream cheese, onions and Accent with handful of dried beef together until well blended. Form 1 large ball. Dip ball in the rest of the dried beef.
In a large pot, cook cranberries with sugar in 3/4 cup water for 10 minutes. Place buffalo roast into pot. Add hot water, bouillon cubes, horseradish, cloves and cinnamon sticks. Stir. Cover pot and bring to boil. Lower heat, tilt cover and keep meat 3/4 covered with liquid. Add water and bouillon, if necessary. Turn meat occasionally. Cook gently for 1 1/2 hours. Remove meat from pot and slice. Return slices (1/2 to 1-inch thick) to pot. Continue cooking gently for 1/2 hour. Add onions and carrots. Season with salt and pepper. Cook gently 1/2 hour or until vegetables and meat are tender.
Cream oleo, powdered sugar, granulated sugar and oil. Add eggs and vanilla. Add flour, cream of tartar, soda and salt. Mix well. Chill dough for easier handling (overnight). roll dough by teaspoonful, making a ball and roll in sugar. Press down on slightly greased cookie sheet with a glass dipped in sugar. Bake at 350° for 12 minutes or until little brown.
Combine all ingredients, except crackers. Prior to serving, place 1 teaspoon of mixture on a Ritz cracker and heat in microwave 1 to 1 1/2 minutes.
Mix the last 3 ingredients with chicken seasoning. Pour over remaining ingredients. Toss.
Mix well and bake in unbaked pie shell. Sprinkle coconut and some nuts on top. Bake for 45 minutes in a 300° oven.
Break crackers into bar size pieces. Place with edges touching on greased foil in pan. Bring butter and sugar to a rolling boil for 2 minutes. Remove from heat; cool. Add nuts. Pour evenly over crackers and bake for 10 minutes. Cool. Remove from foil and separate. May be stored in airtight container or frozen.
Sift flour; add sugar, soda and salt in bowl. Combine egg, vanilla and flour (undrained). Add to dry ingredients. Mix well. Pour in 6 x 10-inch dish. Sprinkle with brown sugar and nuts. Bake at 325° for 40 to 45 minutes.
Beat well shortening, sugar, brown sugar, eggs and vanilla. Add remaining ingredients. Mix well. Roll into balls and place on cookie sheet. Flatten with a fork and bake at 350° for 12 to 15 minutes.
Mix first 3 ingredients and press onto a cookie sheet. Bake at 400° for 7 minutes. Cool and break apart. Set aside. Drain pineapple and add sugar and cream cheese. Add Cool Whip last. Add to the broken pieces when ready to use.
Heat pear juice and pour over jello. Mash drained pears with a fork. Soften pears with a little juice. Add mashed pears to cheese and pour into jello. Let cool. Fold Cool Whip into jello mixture and pour into mold or pan. Chill, then cut into squares or slice when set.
Saute onion in 2 tablespoons bacon drippings. Combine hot peppers, garlic and tomatoes. Mash and add to the pan with onion. Season with salt and pepper to taste. Scramble or prepare easy over eggs. Pour the tomato mixture over top of eggs and garnish with bacon strips, fresh parsley, orange or tomato slices.
Mix caramel ice cream topping and Eagle Brand milk; pour over cooked cake (punch holes in top of cake so it will run down into the cake).	Crumble Butterfinger candy bars on top of mixture; top with Cool Whip. Crumble more Butterfinger candy bars on top of Cool Whip.	Refrigerate.
Remove insides from coffeepot and throw away. Pour coffee in water and boil for 5 minutes. Grounds will sink; pour easy.
Combine cooked rice and Italian dressing. Cover and chill overnight. Add mayo to undrained rice mixture and stir until combined. Fold in radishes, cucumbers, tomatoes, green pepper, celery and green onion. Press into a 5 1/2- cup ring mold. Cover and refrigerate 2 to 3 hours.
Drain fruit. Melt butter; add sugar and curry powder. Put fruit in casserole. Cover with butter mixture. Bake, uncovered, at 325° for 1 hour. Check in 15 to 20 minutes. Add almonds or other nuts, if desired.
Pour Egg Beaters into shallow bowl large enough to dip chicken. Roll chicken in flour. Fry in a frying pan with 1/4 cup oil until done. Drain on paper towels.
Cut softened butter in dry cake mix. Stir until crumbly. Stir in coconut. Pat lightly into an ungreased 13 x 9 x 2-inch pan. Build up slightly at edges. Bake for 10 minutes. Arrange apple slices on warm cake. Mix sugar and cinnamon. Sprinkle on apples. Blend sour cream and egg. Drizzle on apples. Bake for 25 minutes or until edges are light brown.
Drain fruit cocktail and sliced peaches in a separate bowl. Put cherries, kiwi, bananas, peaches and fruit cocktail in another bowl. In the bowl with the juice drained from the fruit cocktail and peaches, empty 1 box vanilla pudding. Stir until well mixed and pour over fruit. Mix well.
Saute onion in butter. Add tomatoes. Thicken with cornstarch. Melt in cheese. Add peppers to taste. Serve warm with corn chips.
Filling: In skillet, cook cabbage, celery and onions in oil until just tender. Add chicken, bean sprouts, carrot, soy sauce and egg. Mix with hands. Place 1/4 cup filling in center of egg roll wrapper. Roll up, folding in sides to enclose filling. Seam edge with egg. Fry egg rolls, a few at a time, in 375° oil until lightly brown. Drain on paper towels. Serve warm with soy sauce or other sweet and sour sauces.
In medium size bowl, combine sugar and peanut butter. Mix to crumbly consistency, remove half of mixture; set aside. Spread remaining mixture evenly over pie crust. Make pudding following directions. Pour over crumb layer. Refrigerate overnight. Before serving, cover with whipped topping and top with reserved peanut butter mix.
In 12-inch skillet, heat oil and brown chicken. Drain. Stir in tomatoes, mushrooms and garlic clove. Combine with onion soup mix. Simmer, covered, for 45 minutes or until chicken is tender. Serve over noodles or rice.
Layer in 9 x 13-inch pan, beginning with bread cubes. Cover with sausage and pour egg mixture over all. Cover with foil and refrigerate overnight. Bake covered in 350° oven for 45 minutes. Great brunch with Caramel Rolls.
Combine syrup, sugar, cream of tartar and oleo. Bring to boil and boil 5 minutes. Remove from heat. Add baking soda. Popped corn should be in large roaster pan. Pur syrup over corn. Stir until well coated. Put in preheated 200° oven for 1 hour. Stir every 15 minutes. Store in airtight container.
Fry first 6 ingredients until potatoes are done. Beat approximately 6 eggs. Put cheese on top of potato mixture. Pour eggs over top. When eggs settle, stir around until cheese is melted and eggs are done.
Lightly brown Rice-A-Roni in butter. Add 2 3/4 cups hot water. Stir in beef flavor packet. Simmer 15 minutes. Add browned sausage links which have been cut into 1-inch pieces. Put in casserole. Pour tomato sauce over and sprinkle with cheese. Cover and bake 30 minutes at 350°.
Cream the cream cheese, sugar and peanut butter together. Add the nuts and Cool Whip. Fold into the baked crust and chill for 2 hours.
Brown and drain meats. Add taco seasoning and picante sauce. Soften tortillas (S at A time) in microwave for 45 seconds. Place approximately 2 tablespoons of meat and 1 1/2 tablespoons of cheese on side of tortilla nearest you. Roll approximately 2/3 the width of the tortilla. Fold the ends in and roll the rest of the way. Fry, flap side down, in enough oil to cover burrito halfway until golden brown. Turn and fry the other side until golden brown. Yields 20 burritos.
Melt butter and chocolate. Add to sugar. Mix well. Add eggs, then other ingredients. Pour in 3 (9-inch) pans. Bake at 350° for 30 to 35 minutes.
Skin chicken, if desired. Rinse chicken. In a large saucepan, cover chicken with lightly salted water. Bring to boil; reduce heat. Cover and simmer for 20 minutes. Drain. Pat chicken pieces dry with paper towels.
Use a double pie crust to fit a 9 x 13-inch pan. In saucepan, melt butter or margarine. Add onion; cook until tender. Stir in flour, salt, rosemary or poultry seasoning and pepper. Add broth; stir to mix well. Cook and stir until thickened and bubbly. Stir in cubed chicken, vegetables and pimento; heat until bubbly. Pour mixture into pan on top of bottom crust. Cover with top crust; cut holes for steam release. Bake in a 450° oven for 30 minutes, or until golden brown and bubbly.
Mix first 4 ingredients until creamy; add sugar and knead. Shape into eggs. Dip into Chocolate Coating.
Drain juice off pineapple and add enough water to make 1 1/4 cup; bring to boil. Dissolve with jello and put in ice cube tray and chill until slightly firm. Have milk very cold and whip until stiff. Add jello and beat well. Fold in pineapple and marshmallows. Let sit until firm.
Stir together Karo, peanuts, sugar and salt in ovenproof dish. Microwave 4 minutes on High. Stir. Microwave 4 minutes more. Add butter and vanilla. Microwave 1 minute on High. Add baking soda. Gently stir until light and foamy. Pour onto sheet of foil. Let cool 1 hour. Break into small pieces when cool.
Mix last 4 ingredients together and dip steak slices. Cover both sides, then roll into flour and fry until a golden brown. this is good to fry to nearly done and simmer in the milk gravy recipe below.
Melt butter in a 9 x 13-inch pan. In a large bowl tear up bread. Pour 1 quart of cream over bread and set aside. Break up eggs and add sugar. Beat until creamy. Add salt and vanilla. Continue to beat while adding remaining 1/2 quart of coffee creamer. After mixing thoroughly, pour into pan with melted butter. Sprinkle with nutmeg and cinnamon. Place into a larger pan with 1/4 inch water. Bake at 350° for 1 hour, or until a knife comes out clean.
Preheat oven to 350°. In large bowl, combine brown sugar, flour and oats. In small bowl, mix shortening, vanilla, salt, soda and hot water. Beat into sugar mixture. Chill. Roll dough in 1/2-inch balls. Place on cookie sheet. Flatten with bottom of glass dipped in sugar. Bake 8 to 10 minutes. Remove to rack to cool. Makes 5 1/2 dozen.