HumbleIntelligence/food-ner-1-Million huggingface dataset:
If using fresh broccoli, parboil in salted water for 5 minutes first. Place broccoli in casserole dish. Add desired amounts of crab meat and mushrooms. Mix milk and mushroom soup and pour over crab and broccoli. Top with cheese slices and bake at 400° for 30 minutes.
Fry bacon until crisp, drain and reserve 2 tablespoons of grease. Boil potatoes until tender, peel if desired, and cut into bite sized pieces. Meanwhile, saute onions in reserved grease until lightly browned, add flour, sugar, vinegar and water. Bring to a boil, stirring constantly. Add potatoes and crumbled bacon and mix well. Season with salt and pepper. Serve warm or cold.
Brown hamburger with onions and green peppers. Drain and lay half the hamburger, then yellow squash. Next, add the other half of the hamburger, then the zucchini squash. Top with cheese. Bake at 350° for 35 to 45 minutes.
Brown hamburger in skillet. Add seasoning mix. Cool in the refrigerator. Mix all salad ingredients, then add hamburger. Do not add chips and dressing until the last minute.
Bring Jell-O and fruit cocktail to boiling point. Add cream cheese. When almost cold, fold in the whipped cream.
Mix beef with all ingredients. Split the buns and spread each half with beef mixture, being sure to cover to the edge of the bun. Place under the broiler about 3-inches from heat. Broil about 5 minutes. Remember to leave the oven door ajar. Remove from oven and top each piece with 2 strips of cheese. Return to broiler until cheese melts.
Saute sausage, onion and green pepper in skillet until sausage is done, drain well. Combine sausage mixture and remaining ingredients except cheese. Spoon mixture into casserole dish. Sprinkle top with cheese. Bake at 350° for 20 to 25 minutes.
Place egg yolks in food processor and process until fine. Add several spoons of mayonnaise and mustard and dash of pepper and some dill pickle juice. Process until smooth. Adjust seasoning to your taste. (Suggested: Several dashes of hot sauce or chili pepper.) Put yolk mixture into a pastry bag with a medium tip and fill egg white halves. Sprinkle with paprika.
Preheat oven to 350°. Melt butter and mix with stuffing. Precook zucchini and onion. Drain and mix with sour cream and soup. Put 2/3 of package of stuffing mix in layer on bottom of 2-quart casserole. Spread zucchini mix over stuffing. Top with remaining stuffing. Pat down into zucchini. Bake at 350° for 40 to 50 minutes.
Mix all together and cook over medium heat until thick. Stir at all times. Top with meringue.
Melt chocolate over boiling water. Stir until smooth. Take off of heat, but leave chocolate over hot water. Dip fruit pieces in chocolate and cool on a cookie sheet in refrigerator.
Cook onion in 2 tablespoons butter until tender. Add rice and continue cooking until golden. Add water and bouillon cubes. Stir well. Heat to boiling. Cover pan; reduce heat and simmer 15 minutes or until liquid is absorbed. Saute almonds and mushrooms in 2 tablespoons butter; add black pepper. When rice is tender, add almond and mushroom mixture and mix together.
Mix dry ingredients. Beat eggs and milk together. Add remaining ingredients and mix well. Bake in a greased 10-inch iron skillet in preheated oven at 400° for about 40 minutes.
Mix flour and butter with hands, add nuts; mix well. Put into 9 x 13-inch pan. Bake at 350° about 20 minutes.
Cook everything except butter and vanilla 1 1/2 minutes. Then add margarine and cook 1/2 minute or 15 seconds. When to desired consistency, add vanilla. Stir and serve over ice cream, cake or with a spoon (my favorite way).
In a skillet, brown meat with pepper and onion; pour off fat. Add remaining ingredients, except buns. Bring to a boil. Reduce heat. Cover and simmer 15 to 20 minutes. Serve on buns.
Melt butter. Mix dry ingredients. Add to butter. Beat well. Add eggs, beat well. Add nuts and vanilla. Mix well. Pour into shell. Bake 30 minutes at 325°.
Arrange chicken, potatoes, peas, onion and mushrooms in a roasting pan. Pour tomatoes over top. Add salt, pepper, olive oil and cheese. Bake in a preheated oven at 375° for 1 hour and 15 minutes. Serves 4.
Spread cooked broccoli on bottom of greased baking dish. Top with chicken pieces. Mix soup, mayonnaise and curry; spread on top of meat. Top with cheese. Melt butter; stir into crumbs. Spread crumbs on top. Bake for 40 to 50 minutes at 325°.
Make pudding. Add peanut butter. Fold in half Cool Whip. Mix cream cheese and powdered sugar together and put on bottom of crust. Then put pudding mixture in crust. Put rest of Cool Whip on top. Chill overnight.
Mix all ingredients and drop by small spoonfuls into hot cooking oil. Keeps good in refrigerator. Can be frozen. Serves 15.
Grate lime rind; squeeze lime juice. Hold, covered, for later use. Soften plain gelatin in cold water. Heat over hot water until gelatin is dissolved and clear. Allow to cool to room temperature (but do not allow to gel). Beat egg yolks until light and creamy. Add condensed milk; continue to beat until light and well blended. Add cooled gelatin mixture; continue beating until smooth. Add lime juice, rind, vanilla and salt; beat until smooth and thickened. Color should be very pale. Place into prebaked pie shell. Allow to chill and set for a minimum of 1 hour. Top each pie with whipped topping or cream. Leave cream rough on top. Garnish each piece with 1/4 lime slice.
Combine tomatoes, wine, oil, onions, garlic, parsley, Knorr seasoning, basil, sugar and pepper. Cook 10 minutes or until onions are tender. Add remaining ingredients and cook until scallops are cooked. Turn into ovenproof dish; sprinkle with bread crumbs and Parmesan cheese. Broil until cheese is slightly brown. Serve over noodles (vermicelli).
Marinate shrimp, celery and onions in Kraft dressing. Cook the capellini according to directions. Mix lemon juice, mayonnaise and Parmesan cheese together. Toss pasta with shrimp mixture and mayonnaise.
Cook roast. Grind roast, onions, eggs, pickles and peppers. Add mayonnaise to spreading consistency. Keeps up to 2 weeks in refrigerator. Serves 50.
Pour all into buttered casserole dish. Cover top with 1/4 cup stuffing. Cook at 400° until brown on top.
Mix sugar, cornstarch and water in top of double boiler. Add egg yolks with juice. Beat. Add to rest of mixture. Cook until thick, 25 minutes. Add lemon extract, butter and vinegar. Stir thoroughly. Pour in baked pie shell.
Spread with nuts. Beat egg whites until stiff. Add vanilla and brown sugar. Mix well. Pour over the ingredients in pan and bake at 350° for 25 minutes. Cut into squares while warm with a hot knife. (Keep knife hot by dipping in hot water.)
Brown meat. Drain. Mix with spaghetti sauce. Combine egg and cottage cheese. Layer half the ground beef mixture, half the dry noodles, half the cottage cheese mixture and half the Mozzarella cheese in the slow cooker. Repeat layers. Cover. Cook on high 4 to 5 hours or on low 6 to 8 hours. (I break my noodles so I can make sure they are completely covered with spaghetti sauce.) This is so easy and makes a delicious meal.
Heat oven to 375°. In skillet, brown ground beef and onion; drain. Stir in barbecue sauce, brown sugar and beans; heat until bubbly. Pour into a 2-quart casserole. Separate dough into 10 biscuits; cut each biscuit in half crosswise. Place biscuits cut side down around edge of casserole. Sprinkle with cheese. Bake 25 minutes or until golden brown. Makes 4 servings.
Heat oven to 375°. Fry bacon and drain. Set aside. Dissolve bouillon cubes in hot water. Mix all ingredients except bacon. Put in large bean pot and top with bacon. Bake for 1 hour and 15 minutes. Serves 12.
Melt butter in shallow 14 x 16-inch pan. Beat egg whites, add sugar to make stiff meringue. Add pecans, coat them in the meringue. Place them in the buttered pan and bake at 375° for 45 minutes. Stir 3 times during the baking process. (Salt lightly when you put them in to bake.)
Cook chicken, adding salt, until tender. Pick off bones and cut in bite size pieces. Don't use skin. Boil macaroni until tender, drain and rinse with cold water. Add chicken, celery, pineapple and grapes. Mix salad dressing, mustard and canned milk together and stir into other mixture. Refrigerate overnight.
Mix cream cheese, sour cream and dash of Worcestershire. Spread on a round pizza pan. Add in following order: taco sauce, taco dry seasoning mix, any toppings and cheese. Serve with tortilla chips.
Thinly slice bananas; sprinkle with lemon juice and arrange on bottom of baked pastry shell. Stir strawberry ice cream to soften slightly. Spread ice cream atop bananas. Freeze until firm. Spread thawed whipped dessert topping over ice cream. Top with maraschino cherries; sprinkle with walnuts. Freeze several hours or until firm.
In a large saucepan, blend first 4 ingredients and 1 teaspoon salt. Stir in 10 cups water; cook and stir until thickened and bubbly. Add lemon juice and food coloring. Pack apples into hot jars, leaving 1-inch headspace. Fill with hot syrup, leaving 1/2 inch headspace. Use spatula to help distribute syrup. Adjust lids. Process in boiling water bath. Makes 6 quarts.
Preheat griddle. Finely chop apple. Pour lemon juice over apple to prevent browning. Beat together eggs, milk, butter, sugar, cinnamon, nutmeg and vanilla. Add bread cubes, apple and raisins. Stir in baking powder. Drop by spoonfuls or 1/4 cup dry measuring cup onto greased and preheated griddle. Bake until small bubbles appear; then turn over and bake until golden brown. Makes approximately 1 dozen pancakes.
Stir together the dressing, dill and pepper. Add tuna, onion and carrots; mix well. For each sandwich, top one muffin half with lettuce, cheese slice and tuna mixture. Makes 4 sandwiches.
Preheat skillet to 360° with 3 tablespoons oil. Sprinkle pork chops with salt and pepper. Coat both sides with flour and brown. Remove chops and pour off excess fat. Add water; bring to boil and pour liquid into cup and save. Arrange rice evenly in bottom of skillet. Pour evenly 1 1/2 cups or half of tomatoes over the rice. Arrange onion slices over tomatoes. Add chopped garlic. Pour other half of tomatoes over onion slices; add salt and black pepper.
Trim off most of rind from ham. Place ham in Dutch oven. Add 6 cups of water, 1 cup of pineapple juice, 1 cup of Burgundy wine, half the brown sugar and cinnamon sticks. Bring to a boil. Gently simmer for about 20 minutes. Cool. Refrigerate in liquid, covered, overnight, turning once in liquid.
Combine 2 cups flour, oleo and confectioners sugar; mix well. Press firmly into pan. Bake for 20 minutes at 350°. Combine eggs, lemon juice, sugar and baking powder; mix well. Pour over crust. Bake 25 to 30 minutes. Filling should be set, but not hard. After the mixture cools, sprinkle with powdered sugar.
Melt the margarine in a 9 x 13-inch pan. Mix everything else together; pour into pan with melted margarine. Bake at 350° until it is browned around the edges and set in the middle, about 35 minutes.
In a large bowl, combine all ingredients. Place chicken in, coating all pieces completely. Cover bowl and marinate in refrigerator for several hours or overnight.
Combine all ingredients. Add enough flour to make stiff dough. Roll very thin on floured surface. Let stand 20 minutes. Cook in boiling soup stock 10 minutes. Enjoy.
May sprinkle grated cheese or bacon bits over dressing. Refrigerate up to 24 hours and serve.
Combine first 5 ingredients. Mix cookie crumbs and margarine and press into a 9-inch pie plate. Pour filling into crust and chill. Top with Cool Whip.
Mix 1/4 cup soup, beef, bread, egg, onion, salt and pepper. Add sage and thyme. Shape into 6 small loaves. In skillet, brown loaves in shortening. Pour off fat. Stir in remaining soup, seasonings and water. Cover and cook over low heat for 20 minutes or until done.
Mix ingredients. Shape into 3 or 4 fat patties. Pan-fry, turning until beef is done.
Melt Crisco in large pot. Take off heat and add the ingredients. Put back on stove and simmer until cabbage turns a blue color (1 hour), uncovered. After cabbage turns, add hot water to cover cabbage. Cook for 3 more hours on low heat, covered. Test for taste. Add sugar, salt or vinegar as needed. Never put vinegar directly on top of cabbage. Put on side, then mix.
Combine warm milk, sugar, salt and margarine. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk mixture, eggs, whisk and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Divide dough into 3 equal parts. Roll each piece into a circle 1/4-inch thick. Cut into 3-inch rounds, using top of glass. Place on greased baking sheets; cover with dish towel. Let rise in warm place free from draft, until doubled in bulk, about 1 hour.
Heat oven to 350°. Lightly grease a jelly roll pan. Mix butter, sugar and egg yolk. Mix thoroughly.
To prepare oranges quickly, first peel and then cut across the equator. All pits will be visible for picking out. Put in blender; process at High speed until liquified. Add the water. Wash the cranberries well in hot water and remove any stems. Add to the blender; process at High speed until smooth. Add the honey. Wash and core, but do not peel, the apple; cut it into chunks, and blend at Medium speed until smooth again.
Preheat oven to 325°. Grease and flour a 10-inch tube pan or Bundt pan. In large mixer bowl, beat shortening and sugar until light and fluffy; add eggs one at a time, beating until very smooth. Sift flour, salt and nutmeg; add to sugar mixture alternately with sour cream and whiskey, beginning and ending with flour. Beat just until well-blended; fold in pecans. Turn into prepared pan. Bake for 1 hour and 15 minutes or until tester inserted in center comes out clean. Cool in pan 15 minutes, then turn out on a wire rack and finish cooling. Pour glaze over cake. Decorate with pecan halves if desired.
Heat beans and spread evenly in dish. Mix sour cream and taco seasoning and spread over beans. Sprinkle cheese, lettuce and tomatoes. Serve with nachos.
Melt margarine in shallow skillet with lid. Add onion and saute. Add rice and fry, stirring frequently until has white porcelain appearance (do not brown). Add crumbled chicken cubes and salt. Stir well. Add water, stir well, cover and cook over medium heat until rice is tender (approximately 20 minutes). Do not stir while rice is cooking. Yields 6 servings.
Combine lemonade concentrate with chilled cider instead of water. Pour over ice ring or crushed ice in punch bowl. Yields 36 servings.
Rinse and chop the cauliflower into about 1-inch pieces. Steam for 10 to 12 minutes. Put in blender with the same ingredients you would use with mashed potatoes. Blend until consistency is like mashed potatoes. Serves 6 to 8.
Cook steak on medium heat in a large skillet with a small amount of water until tender, approximately 10 minutes. Drain any liquid from steak and add tomato sauce, spaghetti sauce mix and spices to skillet.	Stir well and simmer on medium-low heat approximately 10 to 15 minutes. Meanwhile, prepare pasta as directed on box. Drain pasta and spoon steak sauce over bed of pasta on individual plates. Sprinkle with Parmesan cheese if desired. Makes 4 large main dish servings. Great with rolls and salad.
In medium saucepan mix soup, milk, broccoli, carrots and cauliflower. Over medium heat, heat to a boil. Reduce heat to low. Cover and cook 15 minutes or until vegetables are tender, stirring occasionally.
Break, cook and drain spaghetti. Mix all ingredients. Best to prepare the night before.
Mix sugar, flour, cocoa and salt. Add eggs, one at a time. Stir in melted margarine, milk and vanilla. Add pecans. Pour into pie shells. Bake at 350° for 40 to 45 minutes.
Brown meat and onion; drain. Add flour, salt, pepper and mushrooms. Cook 5 minutes over medium heat, uncovered.
Sift dry ingredients, then add beaten eggs, sour cream and margarine. Mix all ingredients well, then add raisins. Place in round pan. Bake 1 hour at 350°.
Grind peppers, zucchini and onions. Add pickling salt. Let stand overnight. Wash and drain. Combine all ingredients in kettle. Bring to a boil. Simmer 30 minutes. Ladle into canning jars. Seal in hot water bath for 5 minutes.
Cook noodles until tender. Brown hamburger and add sauce. Simmer until heated. Layer noodles, sauce and cheese. Top with pepperoni. Bake at 350° for 30 minutes.
Butter a 9 x 13-inch pan. Preheat oven to 350°. Sprinkle pan with marshmallows. Combine flour, sugar, eggs, salad oil, salt, baking powder, milk and vanilla. Pour mixture over marshmallows. Mix gelatin with thawed strawberries and pour over cake batter. Bake 35 to 40 minutes.
Pour oil in wok, set on high. Add celery, onions, and peppers and cook stirring constantly till slightly soft, (about 3 minutes). Add water chestnuts, chicken, soy sauce and broth. Cook on medium high until most of the liquid is absorbed. Stir often. Turn mixture on low and begin making egg rolls. Look on back of egg roll package on how to roll them up. Fry the egg rolls in hot oil in a fry cooker or skillet. Place on paper towel to drain oil. Serve immediately. Should make 15 egg rolls.
Mix together well cake mix, jello and flour. Add oil, eggs and water. Last add: 1 cup fresh or frozen, drained strawberries.
Preheat oven to 375 degrees. Mix refried beans with taco seasoning mix in small bowl. Spread mixture in bottom of 9x13 inch backing dish. Arrange jalapenos atop bean mixture. Spread sour cream atop jalapenos. Sprinkle cheese atop sour cream. Bake at 375 degrees for 25 minutes or until cheese is melted and bubbly. Serve immediately with nacho chips.
Place apples and sugar in large bowl; let stand while preparing other ingredients. Separate eggs; beat egg whites until stiff and fold in egg yolks. Add cooking oil, beat well and let stand. In another bowl, mix flour, soda, salt, cinnamon; stir in pecans. Pour egg mixture over sugared apples; add dry ingredients and stir. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Microcook potatoes on High for 6 to 8 minutes. Let stand 5 minutes to finish cooking. Cut potato in half lengthwise. Scoop pulp into a medium bowl, leaving enough pulp inside shell to hold potato shape. With a wire whip, beat hot potato until almost smooth. Add butter and sour cream. Beat until smooth. Add milk; stir in green onion and bacon. Add salt and pepper to taste. Spoon mixture into potato shells, forming into mounds. Place potatoes in shallow baking dish; sprinkle with cheese and microcook on High for 2 to 3 minutes or until cheese melts. Yield: 4 servings.
Preheat oven to 400°. In mixing bowl, beat egg until foamy. Beat in mayonnaise, mustard, onion, seafood seasoning and salt. Pick over crab; discard any bits of cartilage. Add crab to egg mix. Tear bread into pieces and process in blender to make coarse crumbs. Add to crab mixture and mix gently by hand. Shape into ovals about 1 1/4-inches thick. On baking sheet, smear oil in two ovals slightly larger than crab cakes, allowing 1/2 teaspoon oil per oval. Arrange crab cakes on oiled ovals. Bake on middle shelf of oven 15 to 20 minutes or until crab cakes are dry on top and lightly browned. Immediately run a broad spatula carefully under crab cakes to loosen them from baking sheet without tearing. Invert onto dinner plates with well browned bottom side up. Garnish with lemon wedges. Makes 2 large cakes.
Stew celery in stock until very tender. Add salt and nutmeg. Blend flour and milk and add, stirring constantly, while heating to boiling. Do not boil. Pour into soup cups and sprinkle with cheese. Serves 4.
Cook broccoli. Cook 3 cups white rice; lay in bottom of glass dish. Place one stalk of broccoli at end of ham slice; roll. Place each broccoli/ham roll on top of rice until rice is covered. Melt Velveeta cheese and 3 tablespoons milk in microwave; pour hot sauce over dish. Cook in microwave for 5 minutes on High or in oven at 350° for 15 minutes. Everything is cooked, just warm through.
Brown ground chuck and onion together, drain excess fat. Add tomato paste and tomatoes. Cook in large saucepan for about twenty minutes, stirring all the time.
Mix the first 6 ingredients together and shape in pan. Mix the rest of ingredients and pour over meat loaf.
In a large pot, place chicken. Cover with water. Add vegetables and seasonings. Cook until chicken is very tender and falls away from bones, 1 1/4 hours.
Brown meat and onion. Drain, then add sour cream and soup. Mix well. Add to cooked noodles. Pour in uncovered casserole dish. Cook at 350° for 30 minutes.
Cook shells, drain and rinse in cold water. Combine with all ingredients. Chill well.
Combine flour, sugar, salt, milk, egg and oil. Beat with an electric mixer until smooth. Add squash, onion and red pepper and stir well. Drop mixture by tablespoonfuls into a hot, greased skillet. Cook until golden brown, turning once. Drain on paper towels. Yield: about 2 dozen.
Thaw potatoes and crumble in a large bowl. Mix together soup, sour cream, cheese and onion. Add potatoes and mix well. Salt and pepper to taste. Put into buttered 9 x 13 x 2-inch pan. Bake, uncovered, for 1 1/2 hours at 325°.
Layer ingredients. Melt margarine in a skillet. Add sauerkraut. Sprinkle rice; add chopped onion to taste. Break hamburger over all. Spread tomato sauce over all. Cover; bring to a boil. Simmer for 25 to 30 minutes. Do not stir at any time.
Make meat balls of first 6 ingredients. Brown in butter or margarine. Remove meat balls. Add green onion and celery to glaze. Saute lightly. Add mushrooms, water, bouillon cube, Sauterne, thyme and marjoram. Thicken with flour mixed with a little water. Add meat balls; heat and simmer 30 minutes.
Mix thawed and drained spinach, sour cream, mayonnaise, soup mix, onion and water chestnuts well. Refrigerate. Cut a whole in center of loaf of bread. Pull out bread, leaving the shell. Cube bread. Put dip inside bread shell. Serve with cubed bread.
Combine graham crumbs and 1 stick margarine. Press into jelly roll or cookie pan. Bake approximately 10 minutes at 350°, making sure it doesn't scorch. Cool.
Soften the cream cheese to room temperature. Beat the sugar, cream cheese, vanilla and egg yolk together until fluffy. Line the bottom of a 13 x 9 x 2-inch pan with one can of crescent rolls. (Smooth dough with fingertips.) Spread mixture in pan and top with the other can of crescent rolls. Beat the egg white and spread over the top. Sprinkle with cinnamon and sugar. Bake at 350° for about 35 minutes or until it appears baked. Let cool.
Cook chicken; chop chicken and save broth. Saut onion in 1/2 stick butter. Mix chicken broth, half and half, milk, onion, cheese, noodles, broccoli, salt and pepper in a large boiler. Stir frequently until cheese melts (about 20 minutes). DO NOT OVERCOOK; the mixture will curdle. If soup is too thick, add more broth, milk and half and half.
Mix all ingredients and pour in casserole dish. Place pork chops on top. Sprinkle with salt and pepper. Cover and bake at 350° for 1 hour and 15 minutes.
Cream shortening, brown sugar, eggs, vanilla, baking soda and salt with mixer. Add flour; stir by hand. Add one 12 ounce package of chocolate chips and nuts. Bake at 350° for 8 to 10 minutes.
Mix brown sugar, flour, cereal, cinnamon and margarine. Combine apples and raisins in baking dish. Top with oat cereal mixture. Bake at 350° for 20 minutes.
Set oven at 325°. Flour 10-inch tube pan, 4 inches deep. Do not grease pan.
Preheat oven to 350°. Lightly grease bottom of an 8-inch square baking pan. In small bowl, mix together first 3 ingredients. Stir in melted butter until well combined. Reserve 1/3 cup crumbs. Press remainder into pan. Bake 12 to 15 minutes.
Brown ground beef and onion in skillet; drain. Put layer of tortilla quarters on bottom of 13 x 9-inch pan. Heat together soup, enchilada sauce, chili and garlic powders. Top tortilla layer with about 1/3 of the cheese, 1/2 meat mixture and 1/2 the sauce. Repeat layers. Top with remaining cheese. Heat in 350° oven until cheese bubbles.
Mix all ingredients together. Roll in shape of log. Roll in paprika and wrap in foil. Freeze. Remove about 1 hour before serving. Serve with crackers.
Mix all ingredients. Pour into greased baking dish. Bake at 350° for 1 hour, until knife inserted comes out clean. (Serves 6 to 8.)