HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli and drain. Grease a 9 x 13-inch baking dish. Layer chicken, then broccoli in the dish. Mix soup and milk. Pour over broccoli. Arrange cheese slices on top. Cover with foil. Bake at 350° for 30 minutes or until heated through. Serves 6 to 8. Recipe can be halved and baked in an 8 x 8-inch baking dish.
Combine pineapple syrup and mayo in mixing bowl, then gently toss with the rest of the ingredients.
Cream sugar and butter. Add eggs and beat. Add pineapple and bread cubes; stir. Bake in greased 1 1/2-quart casserole dish at 350° for 1 hour.
Mix together flour, sugar, cocoa, soda and salt in a bowl. Add all at once the oil, vinegar, water and vanilla. (Do not use metal to mix with or in.) Bake in large sheet cake pan at 350° for 40 minutes. Cool. Cut in half and put together with topping.
Pour milk over Grape-Nuts; let stand a few minutes. Add beaten eggs and sugar. Sift flour and baking powder together; add to wet ingredients. Batter is very stiff. Pour into well-greased 9-inch loaf pan; let stand 15 to 20 minutes. Bake at 350° for 60 minutes or more.
Mix sugar and water to clear crystal stage. Bring to a boil and add chocolate and margarine. Boil to 232° on a candy thermometer. Put this mixture in a well-greased pan. Allow to cool. Put in a deep dish. Add vanilla and beat to right consistency. Drop by teaspoon on wax paper.
Cream shortening. Add sugar; cream until fluffy. Dissolve soda in the water and pour into creamed mixture along with the salt. Add eggs one at a time, beating well after each. Gradually stir in buttermilk and cake flour. Add flavoring last. Pour batter into greased and floured 12 cup tube pan and bake about 1 1/2 hours at 275°. Do not open oven door while cake is baking.
Combine flour, sugar, baking powder and milk; stir with wire whisk until smooth. Add melted butter and blend. Pour batter into 13 x 9 x 2-inch baking pan. Pour berries (amount depends on personal preference) evenly over batter. Bake at 350° for 30 to 40 minutes or until golden brown. Serves 6 to 8.
Brown meat on all sides in cast-iron (or other heavy) stew pot. Combine water, puree, vinegar, sugar, bay leaves and bacon; pour over roast. Cover and bake at 300° for 2 hours. Add onion and carrots. Continue baking 60 to 90 minutes longer. Remove meat. Thicken gravy by adding flour to cold water, then to pan juices. Bring to boil, scraping bottom of pan; simmer until thickened. Season with salt and freshly grated black pepper. If desired, add raisins; cook 5 minutes. Serve sliced meat with gravy over it.
Mix together drained salmon, celery, onion, lemon juice, mayonnaise, salt and pepper. Cover and refrigerate. Use spread on bread or crackers or use to stuff tomatoes or celery. Makes 2 large sandwiches.
In large saucepan, parboil potatoes. Drain and refrigerate. When cool, peel and cut in 1/2-inch slices.
You will need 8 (7-ounce) plastic cups and 8 wooden popsicle sticks.
Beat eggs in a small bowl. Dip chicken breasts, one at a time, first in eggs, then in bread crumbs. Brown chicken in oil. Arrange in baking dish. Sprinkle with Mozzarella cheese and 2 tablespoons grated cheese. Pour spaghetti sauce over all. Sprinkle with remaining grated cheese. Bake, uncovered, at 350° for 30 minutes.
Mix all ingredients together in the blender. Pour into a greased 10-inch pie plate. Bake in 350° oven for 45 minutes. Pie makes its own crust and topping. You'll have to try this to believe it.
Mix all together and cook in a Bundt of tube pan that has been greased. Steam first for 15 or 20 minutes by placing the pan of batter in a large, covered pan with about 1-inch of water. (I use a 9 x 13-inch cake pan and cover it with heavy aluminum foil.) Bake at 350° for about 50 minutes or until brown.
Melt margarine or butter on bottom of casserole. Pour stuffing over margarine. Defrost broccoli. Beat with 1 egg. Add corn. Mix well. Pour on top of stuffing in casserole. Cover with 1/2 cup stuffing. Bake 25 to 30 minutes in 350° oven (do not cover).
In a saucepan, combine sugar, cornstarch, flour and salt. Add milk and cook over low heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes longer. Remove from heat and stir a small amount of hot mixture into egg yolks; return to hot mixture in saucepan. Cook 1 minute more, stirring constantly. Add peanut butter and margarine; stir until blended. Pour into cooled pastry shell. Top with meringue and bake in a 350° oven for 12 to 15 minutes.
Mix all ingredients well and spoon-drop onto a cookie sheet. Bake at 350° for 10 to 20 minutes or until done.
Heat beans in pan, adding taco seasoning and stirring to prevent scorching. Prepare vegetables in separate containers. Heat about 1 inch of oil in skillet. Fry corn tortillas one at a time until crisp, turning once. Drain on paper towel. Spread a spoonful of hot bean mixture on tortilla; sprinkle with cheese, lettuce, tomato and onion. Top with guacamole, if desired.
As you like, sliced onions, sliced squash, sliced potatoes, carrots and cut up cabbage, torn apart. Line a shallow baking pan with tinfoil (enough to cover supper after it is put in pan). Layer the bottom of the pan with cabbage. Pat out 2 hamburger steaks. Salt and pepper, then place them on top of the cabbage. Place onions on steaks, then place squash around the onions. Place potatoes around, then the carrots. Add salt and pepper and put a few slices of oleo on top. Fold tinfoil over to cover tightly and place in oven at 350° for about 45 minutes or until done. Serve with rolls and you have a meal for two.
Mix meal, water and salt; boil for 5 minutes. Add milk, eggs and fat; pour into hot greased pan. Bake at 375° for 50 minutes.
Cook sweet potatoes with their jackets in very little water, covered, for 15 minutes or until tender. Remove, cool and set aside until ready to use.
Melt chocolate disc in microwave and pour in rectangular dish. Then melt white disc along with peanut butter. Pour peanut butter mixture over top of the chocolate to give it the marble effect. Take a butter knife and cut around to mix it better, swirling to give it the marble effect down through.
Brown hamburg and chopped onions. Add remaining ingredients; simmer in slow cooker. Serve with your favorite hot dogs.
Using half the prepared pastry, line a 9-inch pie pan. Roll out the remaining pastry and cut in strips, 1/2-inch wide. Combine remaining ingredients, except butter, and turn into the pie pan; dot with butter. Arrange pastry strips, lattice-fashion, over fruit. Seal edges; trim and flute. Bake in hot oven, 400° for 40 to 50 minutes or until crust is golden and fruit is cooked.
Sift all dry ingredients, except cereal. Add cereal. Beat egg, milk and oil together. Add to dry ingredients. Stir until blended. Stick skewers into ends of franks. Wipe franks with dry cloth. Dust with flour. Dip into batter. Drop into deep fat at 375°. Fry until golden brown. Drain on absorbent paper. Serve hot. Makes 10 to 12 Pirate Pups.
Mix squash in blender with orange juice until smooth. Set aside. Scald milk and add margarine to melt it. When milk is lukewarm, add yeast and sugar to it in a large bowl. Add salt and squash mixture and 2 eggs. Mix.
Chop tender cabbage thoroughly. Add diced ripe tomato. Salt and pepper to taste. Add mayonnaise. Mix well. More mayonnaise may be added if needed. Keep refrigerated.
Saute all in olive oil for 5 minutes. Serve over spaghetti.
Brown meat and onions. Add soups, sauce and touch of garlic and simmer. Line large casserole with tortillas. Add meat mixture. Layer twice and top with cheese. Bake 30 minutes at 250°. Can be made into 2 casseroles, freezing one for later.
Place turnips in a large saucepan. Add 1/4 cup water; bring to a boil. Cover; cook for 12 minutes. Add green onions, butter, garlic powder and salt. Cook an additional 5 minutes. Dissolve cornstarch in 1/4 cup water; add to turnips, stirring until combined. Add cheese; cook until cheese melts. Serves 6.
Melt half the butter in a frying pan. Fry the onion rings and apple slices until they are light brown. Season with salt and pepper. Set aside and keep hot. Dust the liver slices with flour. Fry them in the remaining butter, allowing approximately 2 minutes on each side. Do not overcook. Serve the liver slices garnished with the apples and onions.
Mix all ingredients together except oil. Make patties. Fry in shortening or oil for 5 minutes or until brown.
Cook chicken; remove bones and cut into small chunks. Add all other ingredients. Bake at 275° for about 1 1/2 hours.
Cut beef into bite size pieces, placing in a 9-inch baking dish. Pour mushroom soup over meat and sprinkle onion soup mix over this mixture. Cover with foil and bake at 350° for 1 1/2 to 2 hours or until tender, adding a little water if needed. Serve over rice.
Cut thin horizontal slice from bottom of watermelon so it will rest evenly. Slice watermelon lengthwise in half. Carve a decorative zigzag edge from sliced edge of 1/2 of the melon. Scoop out fruit to form a bowl. Scoop melon balls from second half. Fill bowl with watermelon, honeydew, cantaloupe, pineapple chunks, strawberries, blueberries or any other fresh fruits in season. Pour Aloha Sauce over fruit in bowl; toss lightly (or use as dip).
Heat oven to 350°. Butter an 8-inch square baking pan. Spread apples in pan; sprinkle with water. Combine flour with cinnamon and salt. Blend in sugar and margarine. Sprinkle this mixture over apples. Bake 35 to 40 minutes. Makes 6 servings.
Mix all ingredients well; refrigerate for at least 2 hours for best flavor. Delicious served with fresh apple slices.
Cream the margarine and sugars. Add egg; mix well. Add remaining ingredients one at a time; mix. Stir in pecans. Chill well. Roll into walnut size balls. Bake at 325° for 15 to 20 minutes on ungreased cookie sheet.
Put egg, salt and milk in blender. Turn on long enough to blend. Then add potatoes, cut in small pieces, and onion, quartered. Blend. Take off blender and add a little flour, enough to make the right consistency. Fry in oil.
Put peaches in a pan. Prepare cake mix and pour on top of peaches. Top with almonds. Spread butter or margarine evenly over almonds. Cook at 350° for one hour. Enjoy!
Cook the chicken in a covered Dutch oven until very tender, using just enough water to keep from sticking. Remove skin, then pull meat from bones and tear into serving-size pieces. Discard skin and bones. Return chicken pieces to Dutch oven.
Cream sugar, shortening and eggs together. Add apples. Sift flour, salt, soda and cinnamon together and add to creamed mixture. Pour into a 9 x 11-inch pan and bake at 350° for 30 minutes. This pudding/cake is great with the following sauce poured over each serving (preferably warm).
Boil first 7 ingredients for 5 minutes. Add baking soda and flour. Bake in greased 13 x 9-inch pan for 1 hour at 350°.
In large container, combine gelatin with boiling water. Stir until dissolved; then fold in all at once strawberries with juice, pineapple, bananas and nuts. Pour half mixture into long dish; refrigerate until firm. Keep the other half over warm water to keep it from congealing. Spread sour cream over firm Jell-O then spoon the other half of mixture over sour cream. Refrigerate at least 3 hours or until firm. Makes 12 to 15 servings.
Preheat oven to 375°. Turn crushed pineapple with juice into a small pan; bring to a boil. In a medium bowl, combine beef, ham, 1/2 cup rolled oats, mustard and egg. Stir hot pineapple into meat mixture. Turn into a greased baking pan. Bake until firm, 20 to 25 minutes.
Put into casserole dish broccoli, soup, cheese and crackers on top. Bake at 350° for 30 minutes uncovered.
Mix flour, baking soda and salt; add oleo, milk and sugar. Mix in egg, vanilla and almond, then add Jell-O. Mixture is creamy. Drop by a teaspoon. Bake at 350° for 7 to 10 minutes.
In a large bowl mix ingredients with hands until well blended. Make balls the size of marbles on lightly greased cookie sheet. Press balls flat with back of fork. When cool, sprinkle with confectioners sugar.
Sauce: Mix first 7 ingredients. Use about 2 quarts of shrimp for 1 recipe of sauce, preferably fresh shrimp, unpeeled with heads on. Arrange shrimp in shallow pan in rows very close together and spoon sauce evenly over shrimp. Sprinkle generously with black pepper (garnish with lemon slices, bell pepper slices, pimento, etc., if desired) and marinate 1 hour or longer. Cook 10 to 15 minutes in 350° oven. Serve as an appetizer or one dish meal with plenty of hot, unbuttered French bread to dunk into the sauce.
Heat lightly greased skillet. Add ground beef or turkey and onion. Cook until meat is browned. Drain off grease. Add seasonings and mix thoroughly. Blend in beans and their liquid. Cover and simmer for about 30 minutes. Heat shortening in a skillet. Fry tortillas for 1 minute on each side. Drain on absorbent paper. You may wrap tortillas in foil and heat in oven until warm.
Wash the broccoli. Peel stems. Remove rosettes and cut into small pieces. Chop stems. Chop the onion, eggs and olives. Mix all together and add the mayonnaise. Mix, then marinate in the refrigerator at least 1/2 day. (I only use 2 hard-boiled eggs when I make this recipe.)
In a medium saucepan, melt the butter. Add the butterscotch chips and brown sugar; melt. Remove from the heat and stir in the eggs. Add the flour, baking powder and salt. Add the vanilla. Set aside until cool. When cool, add the chocolate chips, marshmallows and nuts. Spread in greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool before cutting, it is a lot easier.
Brown hamburger, green pepper and onion. Drain. Add tomatoes and corn. In a separate pan, cook zucchini. Mix all ingredients together in a baking dish. Bake at 350° for 2 hours.
Mix together and store in a covered container. Add 1 to 2 tablespoons per cup of boiling water.
Bring crushed pineapple to boil; add strawberry Jell-O. Add cottage cheese. Blend pecans with Cool Whip; mix into Jell-O, pineapple and cottage cheese. Chill.
Cook milk and flour over low heat, stirring constantly, until real firm. Put in refrigerator. Mix together butter, Crisco, sugar and vanilla; beat until real fine. Add mixture from refrigerator. Beat with mixture until whipping cream consistency.
Heat 2 cups of milk to simmering. Add salt, cornmeal and butter to hot milk. Cook 10 minutes in double boiler. Cool to lukewarm; add baking powder dissolved in 1 cup of cold milk. Beat in egg yolks. Fold in stiffly beaten whites. Pour into deep buttered baking dish. Bake at 400° for 40 minutes or until knife comes out clean. Serve hot with butter or ham gravy. Serves 6.
Mix pudding and milk together, then stir in Cool Whip. Layer in a 13 x 9-inch pan: layer of graham crackers, layer of pudding mixture, another layer of graham crackers, layer of pudding mixture and 1 more layer of graham crackers. Spread can of icing on top. Better if put in refrigerator overnight. This is a quick and yummy dessert.
Dice tomatoes. Toss with herbs. Add vinegar and oil. Chill while cooking tortellini or ravioli. Toss together. Serve immediately.
Pour hot water over soda and dates. Mix butter, sugar and beaten egg. Add flour gradually, then nuts and vanilla. Bake at 350° for about 1 hour.
Preheat the oven to 400. Split the bread rounds into halves. Cut each Half into 8 wedges. Arrange the wedges in a single layer on an 11x17 inch baking sheet. Bake for 8 to 10 minutes or until light brown. Makes 64 chips.
Place pork spareribs, meat side up, on rack in a shallow roasting pan. Roast, uncovered, in a 325° oven for 1 1/2 hours.
Cut okra into 1/2-inch slices. Beat egg white with water. Pour over okra. Coat okra with egg and water mixture. Combine all other ingredients and pour over okra. Cook in hot fat until golden brown.
Melt margarine in a large skillet over medium heat. Add garlic, broccoli and cauliflower. Cook and stir 4 to 6 minutes, stirring frequently. Add water. Cover. Cook 2 minutes or until crisp-tender. Add zucchini and dill weed. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender. Makes 8 (1/2 cup) servings.
In saucepan, heat beans without letting them boil. Stir in chili powder, cumin and garlic salt. When piping hot, add warm rice and gently mix.
Mix flour, sugar, milk, eggs, margarine, baking powder and vanilla well and pour into 11 x 17-inch greased and floured pan. Bake at 350° for 25 to 30 minutes. As soon as it comes out of oven, spread 1 cup of peanut butter over cake. Sprinkle the chocolate chips over peanut butter and spread. Refrigerate (to harden chocolate), then cut into squares.
Combine all ingredients in casserole dish. Stir. Cook at 350° for 45 minutes or until knife comes out clean.
Slice venison 1/2-inch thick by 2-inches wide. Length doesn't matter. Combine soy sauce, liquid smoke, pepper and garlic into a pot. Add meat; stir and refrigerate for 24 to 48 hours. Stir at least 3 times a day. When meat has refrigerated for the required time, drain meat and place on oven rack. Set oven temperature on low. Drying time will vary on the thickness of the meat. Usually 6 to 8 hours.
Combine peanut butter, powdered sugar and butter. Mix well. Add Rice Krispies and mix by hand. Melt chocolate and wax in a double boiler; dip balls into this. Cool on wax paper.
Chop and saute the mushroom stems in the butter. Add the rest of the ingredients and mix well. Fill the mushroom caps with the mixture and bake at 350° for 15 minutes. Serves 6 to 8.
In saucepan, blend sugar, flour and mustard; stir in pineapple juice, vinegar and soy sauce. Cook and stir until thick and bubbly. Add sausage links and heat through.
Cover the bottom of ungreased 8 x 12-inch baking dish with chipped beef. Wrap each breast half with 1/2 slice of bacon. Place these over the beef. Mix sour cream, parsley, soup and mushrooms. Pour over the breasts. Bake, uncovered, for 1 1/2 hours at 325°. Serve over cooked rice.
Brown meat, onion and pepper. Mix all other ingredients together in baking dish. Add meat mixture; bake 1 hour at 350°. Do not overcook.
Combine meat, rice, egg, parsley, onion, salt and 1/4 cup soup. Mix these well and shape into small balls, about 20. Place in large skillet; mix remaining soup, water and Worcestershire sauce together. Pour mixture over meatballs. Bring to full boil, then reduce heat. Cover and simmer for 40 to 45 minutes. Keep stirring often; add a little water if needed. Serves 4.
Mix broth and water together. Add potatoes, celery and onions. Cook until vegetables are tender. Add package of California vegetables. Cook 10 minutes. Add soup and cheese. Stir and serve. Freezes well.
Using a 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, onion rings and cheese. Spread salad dressing over, sealing to edge of bowl. Cover and chill several hours or overnight. Garnish with crumbled bacon, cooked crisp. Add additional cheese.
Toast and butter the French bread. Break into large pieces; put several in bottom of individual bowls. Drop one whole uncooked egg in each bowl. Dissolve the bouillon cubes in 4 cups of boiling water or bring your 4 cups of homemade broth to a boil. Pour the liquid on top of the eggs. Sprinkle with grated cheese. Put a slice of Swiss cheese on top of each bowl. Put bowls in the oven under the broiler until cheese begins to melt. Garnish with parsley.
Stir together soup, sour cream, 3/4 cup Cheddar cheese, onion and green chilies.	Reserve 3/4 cup for sauce. Then add chicken or turkey.	Flour tortillas and fill with mixture, place in greased baking dish. Add the 1/2 cup milk to the 3/4 cup of reserved sauce and pour over top. Garnish with 1/4 cup cheese. Bake at 350° for about 30 minutes. Makes 6 to 8 tortillas.
Finely chop all vegetables and the eggs. Cook potatoes in a small amount of boiling salted water for approximately 35 minutes or until just tender. Drain and peel when cool enough. Cut into 1/2-inch cubes and place in a large bowl. Add Italian dressing and toss lightly. Cover and refrigerate 1 1/2 to 2 hours. Add all ingredients except for green onions and toss gently to mix well. Cover and refrigerate for several hours. Sprinkle with the green onions just prior to serving. Serves 6 to 8.
Melt butter in a 9 inch x 12 inch baking dish.	Add each ingredient in order as listed, spreading out over pan. Bake in preheated 325° oven for 30 minutes. Let cool in pan until cold. Cut into squares.
Into bowl of mixer, sift together flour, sugar, cocoa, baking powder and salt. Make a well in center of dry ingredients and add butter, milk and vanilla. Beat with dry ingredients for 5 minutes. Add cream and eggs, one at a time, beating thoroughly	after each. Pour batter into well-oiled 10-inch tube pan or Bundt pan. Bake at 325° for 1 1/2 hours or until toothpick inserted comes out clean. Cool completely on wire rack. Freezes well.
Beat eggs with mixer; add sugar at low speed. Add oleo, vanilla and milk. Add flour. Stir in coconut by hand. Bake at 350° for 45 to 50 minutes. Crust forms on the bottom, custard in the center and coconut comes on top.
Fill pastry-lined pie pan with rhubarb custard filling: Beat eggs slightly. Add milk. Mix together and stir in sugar, flour and nutmeg. Mix in rhubarb. Dot filling in pan with butter. Cover with lattice top. Bake at 400° for 50 to 60 minutes until nicely browned. Serve slightly warm.
Preheat oven	to 350°. Cream margarine and sugar together.	Add flour; mix well.	Spread	1 layer of Rice Krispies on flat dish (add as needed). Shape mixture into 1 1/2-inch balls. Flatten between palms of hands. Press 1 side onto Rice Krispies. Lay, 2 inches apart, on ungreased baking sheets (Krispies side up).	Bake for 8 to 10 minutes, or until edges are lightly browned.	Makes about 3 dozen.
Melt chocolate over hot water. Fold in peanuts and marshmallows. Drop on waxed paper in mounds. Chill until firm.
Melt butter and roll chicken parts in the butter. Mix the two soups, water and rice together and pour over the chicken. Bake 1 hour at 375°.
Place steak on bread board. Mix flour, salt and pepper. Pound into steak on both sides. Brown steak on both sides in hot fat. Add tomatoes or stewed tomatoes, onion and green pepper. Cover tightly and simmer for 1 hour or until tender. I use electric skillet.
Prepare cake mix according to directions. Bake in 15 1/2 x 10 1/2-inch or 2 pans for 20 to 25 minutes. Combine cream cheese, pudding and milk; heat until thick. Cool until cake is cool. Place on cooled cake. Top with the following: drained pineapple or pie filling, whipped topping, coconut, walnuts. Refrigerate until served.
Mix apples, sugar and cinnamon. Cover and set for 30 minutes. Add egg, oil, baking powder, baking soda, salt and vanilla. Mix well. Add flour; mix well and then add nuts. Stir and then pour in greased and floured loaf pan. Bake at 350° for 1 hour. When finished, cool in pan for 20 to 30 minutes, then remove cake to prevent sticking.
In a glass bowl or on a plate, place one brownie. Scoop 1/4 of a pint of ice cream onto brownie. Top with another brownie square. Add hot fudge sauce, strawberry sauce and 1/4 cup whipped cream.
Melt chocolate with shortening. Combine with sugar and mix. Add eggs and mix. Add baking powder, salt and vanilla and mix. Mix in flour. Batter will be stiff. Chill and roll into walnut-size balls. Roll top of ball in powdered sugar. Bake at 350° for 12 (softer cookie) to 15 (harder cookie) minutes.
Combine all ingredients, except for 1/2 cup of bread crumbs and 2 tablespoons melted margarine. Whip together with a fork. Turn into buttered 1-quart casserole. Top with buttered bread crumbs. Bake in a 350° oven about 30 minutes. Serves 6.
Beat eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients together. Add to egg mixture, mixing until smooth. Using a 1/4 c. measuring cup, drop into a buttered skillet on medium heat. Spread batter evenly to make thin, crepe-like pancakes. Turn when underside is light brown.
Mix all ingredients and bake for 1 to 1 1/2 hours at 350°.
Cook onions slowly in drippings until nearly tender. Add apples (sliced), water and salt. Cover. Cook until apples are soft. Remove cover. Cook until water is gone and light brown. Serve hot. Yield: 3 servings.