HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli in boiling salted water until tender. Drain. Arrange in greased baking dish. Place chicken on top of broccoli. Mix together soup, curry powder, mayonnaise and lemon juice. Pour over chicken, then sprinkle with cheese. Place bread crumbs on top and drizzle with melted margarine. Bake at 350° for 25 to 30 minutes.
Simmer chopped onion and bell pepper with margarine until tender. Add remaining ingredients. Bake 20 to 30 minutes at 350°. Top with Cheddar cheese.
Preheat oven to 350°. Place brisket on sheet of heavy-duty foil. Add all the other ingredients, except the flour. Bake 3 hours or until tender. Slice the meat. Skim off the fat from the gravy and thicken with flour. Add mushrooms. Return sliced meat to gravy and heat until bubbly.
Mix the first five ingredients together on stove top. Bring to	a hard boil for one minute; remove from heat. Flatten cookie dough on pizza pan. Bake according to directions (or until cookie dough is lightly brown).
Cut all fat and score flank steak. Marinate overnight in gallon size Ziploc bag.
Mix everything together, except jello and Cool Whip. Cook, stirring, until thick. Remove from heat. Make jello and add 5 tablespoons to the mixture. Let cool. Then fill baked pie shell with sliced strawberries. Pour filling over them. Chill and cover with Cool Whip.
Blend all ingredients. Spread on halved, then quartered English muffins. Broil 8 minutes or bake at 350° until brown.
Brown and drain ground beef and place in a casserole dish. While meat is browning, boil peeled sliced potatoes with butter and salt. Drain and mash. To mash potatoes, add sour cream, salt and pepper. Blend in milk. Spoon potatoes over beef and cover with cheese. Bake in preheated oven at 350° until cheese begins to bubble. Remove, cool and serve.
In large bowl, combine first 5 ingredients. Stir in sour cream. Cover and refrigerate overnight. Stir in peach halves and sprinkle with almonds. Serves 10 to 12 people.
Preheat oven to 375°. Cream butter and sugar. Beat in whole egg and egg yolk. Sift flour and soda with nutmeg. Mix into batter. Drop from teaspoon 2 inches apart onto lightly buttered cookie sheets. Bake 10 to 12 minutes. Yield: 5 dozen.
Fry beef, onion, burrito seasoning and pepper together in large pan. Drain fat; set aside. Melt cheese in double boiler. When cheese has melted, stir in Ro-Tel tomatoes; stir until mixed well. Put beef mixture in center of tortilla and roll up. Place tortilla in a shallow pan. Cover with cheese mixture. Brown in oven for approximately 5 to 10 minutes.
Preheat oven to 400°. Spread oats on a baking sheet. Bake 7 minutes or until golden, stirring occasionally. In saucepan over low heat, stir peanut butter, honey and brown sugar until melted. In a large bowl, toss together oats and peanut butter mixture. Stir in wheat germ and cinnamon.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes or until thickened.
Combine vinegar, sugar, pepper, salt, Accent and oil for dressing into a container to refrigerate until ready to use. Put sesame seed in a pie pan under the broiler for a few minutes stirring occasionally not to burn. Put in jar or Baggie until ready to use. When ready to serve, add all ingredients and toss. Keeps well.
Mix together shortening and butter. Add sugar, eggs and vanilla. Gradually add flour, salt and soda. Stir in chocolate chips. Bake at 370° for 8 to 10 minutes. For a softer, rounder cookie, add 1/2 cup flour.
Cook macaroni until done, then drain. Add rest of ingredients. Cook until cheese is melted (simmering for 10 minutes).
Prepare 1/2 package lasagna according to package directions. Saute onions, celery and garlic in oil. Add tomatoes, tomato paste, water and spices. Simmer 15 minutes.
Crush noodles with your hands. Place noodles in large serving bowl. Add broccoli slaw, then sprinkle almonds, sunflower kernels and green onions.
Drain juice from the 2 cans (or 1 pound) of minced clams and save juice. Pour juice over 1 cup chopped onion, diced celery and potatoes. Add enough water to cover. Simmer, covered, over medium heat until barely tender. Melt 3/4 cup butter in pan. Add 3/4 cup flour. Cook, simmering. Stir constantly. Add half and half and cook and stir until smooth and thick. Add undrained vegetables, clams and red wine vinegar. Heat through. Season with salt and pepper to taste.
In 6-quart Dutch oven, cook sausage (medium heat) until it browns. Drain. Add olive oil, onion and garlic to sausage. Saute until tender. Add remaining ingredients to sausage mixture. Bring to a boil; reduce heat. Simmer 25 to 30 minutes. Stir occasionally. Serve at once. Yields about 6 quarts.
Soak the chicken in the soy sauce. Roll in cornstarch. Fry chicken in oil until done. Take chicken up. Saute onions, carrots and bell pepper for about 5 minutes. Add chicken back to the vegetables. Add sweet and sour sauce, pineapple and water chestnuts. Let simmer until warm. Serve over rice. Tastes great!
Let milk come to boiling point. Mix sugar, salt and flour together. Beat egg and add to mixture until it is smooth. Add hot milk to mixture in a bowl a little at a time until it is smooth and then put back in boiler and cook. Cook, stirring until thick. Add vanilla when cool.
Cook and cool rice. Put oil in frypan. Add onion and mushrooms and brown. Add soy sauce and rice; mix well. Break eggs on top and mix well.
Crush Oreo cookies (use rolling pin). Mix with melted butter and press in a 13 x 9-inch pan. Add ice cream or yogurt, softened. Then spread hot fudge sauce over this. Last, spread Cool Whip and freeze.
Beat margarine and sugar with mixer for 3 minutes or until light and fluffy. Stir in bananas. Sift flour, soda and salt. Add flour mixture gradually to batter. Stir until well mixed. Add sour milk. Stir until smooth. Pour batter into loaf pan. Sprinkle top with nuts, if desired. Bake at 375° for 1 hour or until the center is baked when tested. Cool 10 minutes in pan on wire rack. Remove from pan. Cool.
Cream shortening with sugars; beat in oil until well blended. Beat in eggs and vanilla. Sift flour with soda, cream of tartar and salt. Stir in cream mixture. Chill dough. Shape into balls size of walnut. Press down with bottom of glass dipped in sugar. Bake at 350° until set or light brown.
Sift flour. Measure. Add baking soda and baking powder. Set aside. Cream shortening and sugars thoroughly. Add egg, alternating with dry ingredients. Chill. Remove. Make balls 1-inch diameter. Place on slightly greased baking sheet. Flatten with table fork dipped in flour. Bake in moderate oven (375°) 8 to 10 minutes. Do not overbake.
Melt squares and chocolate chips and butter; keep warm. Beat eggs until foamy. Add sugar, a little at a time, until lemon colored. Takes about 5 minutes. Add to chocolate. Combine dry ingredients. Stir into the chocolate mixture. Add flavoring. Drop by teaspoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 5 dozen. Sprinkle with powdered sugar when cool, if desired.
Fold yogurt and fruit into whipped topping, blending well. Spoon into crust. Freeze until firm, about 4 hours. Remove from freezer and place in refrigerator for 30 minutes (or longer for softer texture) before cutting. Store any leftover pie in freezer.
Cut chicken wings at joints, discarding tips. In a small bowl, combine soy sauce, preserves, green onions, vinegar, oil, Accent and garlic. Mix well. Place chicken wings in a shallow baking dish and pour sauce mixture over wings. Cover and refrigerate 6 to 8 hours or overnight. Preheat oven to 400°. Remove wings from marinade and place single layer on jelly roll pan. Bake 15 minutes. Turn and bake an additional 15 minutes.
Saute onions and garlic in oil in wok or large pot. Add 1 to 2 tablespoons soy sauce. Add meat. Cook until done. Add salt to taste. Add 1 tablespoon soy sauce and early peas. Cook 1 minute. Add 1/2 cup water. Add 2 tablespoons sesame oil and add mixture to the cooled rice. Serve warm.
Remove core from the cabbage. Cut into bite sized pieces. Melt margarine in a large skillet. Put in cabbage, parsley, sugar, pepper and consomme. Cover and cook over moderate heat about 12 minutes, basting with the pan juices several times. About 1 minute before the cabbage is done, sprinkle with caraway seed. Remove cabbage to a serving dish. Pour the pan liquid over the cabbage. Yields 6 servings. Approximate calories per serving: 30.
Place chicken breasts between 2 pieces of wax paper and flatten to 1/4-inch. Sprinkle 1/4 teaspoon Italian seasoning on top of each chicken breast. Place a piece of ham and a piece of cheese on top of this. Beginning with large end of chicken, roll up and secure with toothpick. Mix mayonnaise and water. Dip each breast in mayonnaise mixture and coat with bread crumbs. Place in baking dish prepared with vegetable spray. Bake at 400° for approximately 25 to 35 minutes or until fork-tender. Makes 4 servings.
Sift all dry ingredients together. Add Wesson oil and beat; add eggs, one at a time, beat after each addition. Add carrots, pineapple and nuts. Bake in a 350° oven for 1 hour.
Boil macaroni in 2 quarts salted water until tender. Drain and rinse well. Drain again. Toss vegetables in with macaroni. Add sour cream, mayonnaise, salt and pepper. Mix well, being gentle, then sprinkle with paprika.
Soften cream cheese. Blend in mayo and sugar. Add fruits and nuts. Fold in whipped cream to which the powdered sugar and vanilla has been added. Pour into Pyrex pan that has been lined with waxed paper. Freeze 6 hours before serving.
Layer vegetables in bowl and sprinkle generously with salt. Let stand for 1 hour; drain. Heat vinegar, sugar and spices. Pour over vegetables and bring to boil. Refrigerate overnight before serving. Will keep in refrigerator for weeks.
Roll deer meat in flour and egg batter. Heat cooking oil. Drop in meat cubes, one at a time, turning until brown, about 5 minutes. Stir in onion and bell peppers. When tender, remove and serve with milk gravy and biscuits.
Generously grease bottom of shallow baking dish with butter or margarine. Put a sprinkling of crumbs on bottom, then a layer of oysters on top of crumbs. Season with salt, pepper and paprika.
Microwave or cook bacon or sausage; drain. Spread potatoes in 9-inch pie plate (microwavable). Bake, uncovered, on High 6 to 7 minutes. Combine milk, salt, pepper and eggs. Pour over potato mixture. Cover with plastic wrap and microwave on High for 6 to 7 minutes. Sprinkle cheese and bacon on top. Microwave 1 to 2 minutes. Let stand 5 minutes before serving.
Mix all ingredients thoroughly; add chips and blend. On a cookie sheet, make two strips about 3 x 12-inches. Bake at 350° until light brown, about 15 to 20 minutes. Remove from oven; loosen. Slice carefully and return to oven.
Separate onion slices into rings. Place in shallow dish. pour milk over onions. Soak 30 minutes. Turn twice.
Peel zucchini or eggplant. Cut into slices. Dip in beaten egg with pepper and a little salt added. Roll in cracker meal.
Caramelize 2/3 cup sugar by melting sugar over low heat without stirring, taking caution not to burn. Set this aside. Sift together 1/3 cup of sugar and flour.	Stir in egg yolks. Heat milk. Mix a small amount of warm milk with sugar-flour mixture. When milk is hot, stir remainder into sugar-flour mixture, adding caramelized sugar. Stir until thick. Add vanilla and oleo, stirring until well blended.	Put in pie crust and top with meringue.
Mix together pretzels, margarine and 4 tablespoons sugar. Put in pan; pat down. Bake 8 minutes.
Mix all ingredients in mixing bowl. Pour into greased and floured 9 x 13 baking pan. Bake at 325° for 30 minutes or until done.
Bake pie crust. Fry bacon. Spread cheese and bacon in shell. Mix other ingredients together; pour into shell. Bake at 425° for 15 minutes. Reduce temperature to 300°. Bake until light brown on top.
Soften cream cheese to room temperature. Beat all ingredients until smooth. Pour into greased 8 or 9-inch glass pie plate. Bake 25 to 30 minutes at 325° or until wooden pick comes out clean. Cool and refrigerate.
Mix in saucepan soup, mushrooms, almonds and sour cream. Bring to slow boil.
Mix all ingredients together. Better if made 8 to 10 hours before serving. Refrigerate.
Melt butter in skillet. Add livers, onions, seasonings and salt. Cover and cook until tender. Remove bay leaf and brandy. Cool 10 minutes. Whirl smooth in blender (or press through coarse sieve). Pack into oiled mold. Cover and refrigerate or store in freezer. Makes 2 cups.
Mix cheese with cracker crumbs. Add liquid from asparagus to mushroom soup. Put a layer of crumbs and cheese in bottom of casserole dish. Add layer of tips and sprinkle with nuts. Cover with soup and repeat, ending with crackers and cheese on top. Decorate with nuts. Pour butter over casserole. Bake at 350° for 20 to 30 minutes.
Separately prepare 1 package each, cherry, orange and lime gelatin, using 1 cup cold water with each. Turn into shallow square dishes. Refrigerate overnight. Scald pineapple juice and 1/2 cup sugar. Prepare 1 envelope unflavored gelatin and 1/4 cup cold water; add to pineapple juice. Set aside to cool. Whip 1 pint heavy cream until thick. Cut firm fruit gelatin into small cubes and fold into whipped cream. Fold in juice mixture. Roll 1 box graham crackers to fine crumbs. Add 1/4 cup butter and 1/4 cup sugar; mix well. Press half the crumbs into bottom of buttered pan, reserving spread whipped cream-gelatin mixture over crumbs. Top with remaining crumbs. Chill until set. Cut into squares to serve.
In blender, blend juice, water, milk and vanilla. Add ice to fill and blend on high speed until ice is crushed. You may add honey to sweeten, if needed. Other juices may be substituted.
Cook noodles. Drain. Mix peas, mushrooms, tuna and soup with noodles. Line baking dish with crushed potato chips. Add noodles. Top with remaining potato chips and sliced cheese. Heat in oven until cheese has melted.
Cook grits according to package directions. Remove from heat and add remaining ingredients. (One 6 ounce roll of jalapeno cheese may be substituted for jalapenos if cheese amount is decreased to 1 cup.) Stir all ingredients well and pour into a 13 x 9-inch glass baking dish. Bake at 350° for 1 hour. Serves 12.
Dissolve unflavored gelatin in 1 cup of cold water and set aside. In a saucepan, bring one cup of water to a boil and add jello. Bring to a boil and remove from heat. Add gelatin mixture. Stir and add 1/2 cup cold water. Pour into a lightly greased pan and refrigerate until solid (about 2 hours). Cut into squares or use a cookie cutter; store in an airtight container in refrigerator.
Mix first 2 ingredients. Bring to a boil. Continue to boil 5 to 7 minutes after it starts. Remove from heat, add peanut butter and marshmallows. Beat until creamy or starts to get hard. Pour into buttered pan. Let cool. Cut into squares.
Brown meat. Add onion and cook until tender. Add next 6 ingredients. Stir in noodles and pour into casserole dish. Sprinkle with bread crumbs and bake at 350° for 30 minutes. Serves 8 to 10.
Roll dough into 12-inch circle. Place filling on one side. Fold in half and seal well. Bake at 350° for 30 minutes.
Combine all ingredients and turn into a 1 1/2-quart casserole. Bake at 350° for 1 hour or until brown on top. May be refrigerated overnight.
About 30 minutes before serving, in a large bowl, mix first 7 ingredients. In a small bowl, combine egg whites, milk, pumpkin and 2 tablespoons oil. Add to flour mixture. Stir just until flour is moistened.
Boil chicken until tender; remove from broth. Cook spaghetti in broth until done. Drain. Debone chicken and combine with cooked spaghetti; also, add soup, Ro-Tel tomatoes (according to how hot you want it) and Velveeta cheese. Toss well to mix. Pour into a casserole dish. Top with Cheddar cheese. Bake in conventional oven or microwave until cheese on top has melted.
Generously grease pie pan with butter. Slice jalapeno peppers (thinly) in bottom of pan. Take sharp Cheddar cheese and grate. Cover peppers with cheese. Beat eggs and pour over the cheese. Bake at 300° for 45 minutes.
Brown ground beef in a large skillet. Add fresh green pepper or sweet pepper flakes. Drain; add salt and pepper. Add tomato sauce and stewed tomatoes. (Puree the tomatoes.) Add garlic, brown sugar, Italian seasoning and Worcestershire sauce. Let simmer. In a large pan, cook the noodles. Drain when they are done. Pour sauce over the noodles. Heat and serve.
Combine ingredients and bake at 350° for 30 minutes. Add remaining Durkee onions and bake 5 minutes or until browned.
Add Jell-O to boiled water; mix well. Add frozen strawberries, pineapple and bananas. Mix. Pour half of the mixture into a 13 x 9-inch pan and chill to firm (about 1/2 hour). Spread sour cream on top of chilled mixture, then add remaining Jell-O mixture over sour cream. Chill. (Looks nice in a glass pan or bowl.)
Mix and bake cake according to directions on box. Cool cake completely. Mix frosting and cream cheese together. Frost cake.
In 2-quart casserole, arrange broccoli; top with chicken and mushrooms. Combine soup, milk and pepper; pour over chicken. Combine crushed crackers, cheese and paprika; sprinkle over chicken. Bake at 450° for 20 minutes or until hot and bubbling. Serves 4.
Cut into small pieces the Spanglers orange circus peanuts. Dissolve the gelatin in the boiling water. Add the pieces of Spanglers circus peanuts stirring until dissolved. Drain the syrup from the mandarin oranges, adding enough cold water to equal 1 3/4 cup liquid. Add to gelatin. Chill until partially set. Stir together the mandarin oranges and whipped topping, fold into the gelatin mixture. Pour into 9 x 13 pan. Chill until firm.
Make sauce from pineapple juice. Cook 2 tablespoons sugar, 2 tablespoons butter and 2 tablespoons flour. Cool and pour over fruit. Can add a sprinkle of cloves or cinnamon if desired.
Bring water to a boil in saucepan. Stir in rice. Remove from heat; cover and let stand for 5 minutes. Meanwhile, cook eggs in butter in a 10-inch skillet until set. Add onion and rice. Cook and stir over medium heat until rice and onion are lightly browned. Combine remaining water and soy sauce. Stir in the rice.
Grease a jelly roll pan or cookie sheet. Preheat oven to 350°. Cream shortening, sugar and molasses. Add water and eggs. In a small bowl, combine flour, baking soda, cinnamon and cloves and mix into wet ingredients. Stir in raisins and walnuts. Press onto cookie sheet or pan. Brush with the 2 tablespoons of eggs. Bake for 20 minutes.
Preheat oven to 375°. Combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour. Stir in chocolate morsels and nuts. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake at 375° for 9 to 11 minutes. Makes about 5 dozen 2 1/4-inch cookies.
Heat the first 3 ingredients until butter melts. Add sugar, flour and salt to liquid, then add soda, vanilla, sour cream and eggs. Bake at 350° for 1/2 hour.
Peel cucumbers and cut in half lengthwise. Scoop out seeds. Combine cream cheese and deviled ham; beat until smooth. Spoon into cucumber halves. Cover and refrigerate 3 to 4 hours. Cut each cucumber half in half lengthwise, then cut crosswise into quarters. Chill. Yields 32 pieces.
Place chicken in a 2-quart baking dish. Combine all ingredients and mix well, then pour over chicken. Cover and bake at 325° for 1 hour and 15 minutes. Serves 4.
Peel and chop tomatoes. Blend; chop and chill. This recipe will serve 10 people.
Preheat oven to 300°. Sift flour, soda and salt into a large bowl. Add raisins and nuts. Toss lightly.
Cream butter and sugar. Add egg. Mix flour and baking powder and add to mixture. Then add milk. Beat 3 to 5 minutes on high speed.
Cook chicken and celery until tender in water. Combine ingredients, except the cheese and potato chips. Place in casserole and bake in very hot oven (450°) for 10 minutes. Place grated cheese on top of casserole and return to oven for 2 to 3 minutes. Place potato chips on top of hot casserole after taking out of oven, so chips won't get too brown. This keeps well in the freezer. Delicious.
Brown sausage (and ham if using) in 4-quart pan. Drain tomatoes, reserving liquid. Add water to liquid to make 1 1/2 cups. Add to sausage with tomatoes, shrimp and remaining ingredients. Bring to a boil. Stir. Reduce heat to low. Cover; simmer 30 to 35 minutes or until liquid is absorbed, stirring occasionally. Remove bay leaf. Yields 4 to 6 servings.
Cook bacon until crisp; drain. Cook onion in bacon grease until tender, not brown. Crumble bacon; add onions and remaining ingredients, mixing well. Turn into 1 1/2-quart casserole dish. Bake uncovered at 350° for 1 1/2 hours. Serves 6.
Mash to a paste the garlic, croutons and anchovies with a fork in a wooden bowl. Add mustard, Worcestershire sauce and egg yolk and mix well. Slowly pour in olive oil and mix while pouring until creamy. Squeeze the juice of 1 lemon and add dash of red wine vinegar and some grated Parmesan cheese. Mix all together.
Cut eggs crosswise in slices. Scoop yolks out into small bowl; mash well. Set egg whites aside. Stir cheese spread, Miracle Whip, mustard and pimentos into yolks until smooth and well blended. Place egg white slices on wheat bran wafers. Spoon egg yolk mixture onto egg whites. Garnish with parsley and tomato.
Shred lettuce and layer with onion, water chestnuts, celery and peas. Spread with mayonnaise over the top. Sprinkle with sugar, garlic powder, Parmesan cheese and salt. Chill 24 hours before serving. Garnish with 3 hard-boiled eggs, bacon bits and tomato wedges. Sprinkle parsley flakes and paprika as a finishing touch.
Wash and cook potatoes about halfway in microwave. Cut in large chunks, leaving skin on. Mix potatoes with all ingredients, except 1/2 bacon bits. Bake at 350° for 1/2 hour in 9 x 13-inch pan. Stir once while baking and put remaining bacon bits on top.
Cook yams until soft. Drain into colander. Put yams back into pot. Mash with potato masher. Add orange juice, cinnamon and raisins. Stir in thoroughly. Put into casserole dish. Top with marshmallows and bake at 350° for 30 minutes, until marshmallows are puffed and golden brown.
Mix until creamy and bake in 3 (9-inch) pans at 325°.
Place each breast on a sheet of wax paper. Flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine eggs, salt and pepper. Dip chicken breasts into egg mixture and roll each in bread crumbs. Brown chicken in hot oil; drain on paper towels. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish. Drain oil from skillet. Combine tomato sauce, basil and garlic powder in skillet. Bring to a boil and simmer 10 minutes or until thickened. Stir in butter. Pour mixture over chicken and sprinkle with Parmesan cheese. Cover and bake at 450° for 30 minutes. Uncover and arrange cheese slices on top. Bake an additional 10 minutes.
Combine dry ingredients. Add boiling water and stir well. Add cream and stir. Pour in unbaked pie shell and bake 20 minutes at 400°. Lower to 350° and bake for 10 minutes.
Mix everything together and pour in a 3-quart casserole dish or two smaller dishes. Bake at 350° for 30 to 40 minutes uncovered. Serves 14 to 16.
Boil chicken until done, approximately 45 minutes. Cook stewed tomatoes, bell pepper and onions in saucepan until simmering to almost dry. Prepare Kraft dinner spaghetti as directed on box. In a 3-quart micro-dish (Pyrex), prepare following. Chop chicken, stewed tomato mix and spaghetti in a bowl. Add tomato sauce, Kraft seasoning, Parmesan cheese and Velveeta cheese, chopped, in bowl. Cover and microwave for 12 to 20 minutes, depending on unit or until cheese melts. Great with garlic bread and salad.
Stir well. Chill and serve with fresh fruit. Makes 1 cup of dip. Serves 10 to 15 (small to medium size party).
Cook the broccoli until just thawed. Drain. Place in shallow baking dish. Cover with can of cream of celery soup, undiluted. Layer sliced American cheese over to cover entire dish. Next, spread dressing prepared according to package directions over top. Bake at 350° for 30 minutes. Sprinkle slivered almonds on top before baking, if desired.