HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients except broccoli. Put the broccoli in a baking dish. Pour mixture on top of broccoli and top with buttered bread crumbs. Bake for 45 minutes at 350°.
Combine pretzels, pecans and Rice Krispies in a bowl. Melt chocolate slowly; do not introduce any water. Pour chocolate over mixture and stir to coat. Drop by tablespoonfuls onto waxed paper and allow to cool.
Sift flour if you wish. Preheat oven to 350°. Grease and flour two layer pans (8 or 9-inch) or one (9 x 13-inch) pan. Blend flour, soda, salt and spices thoroughly. Cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add dry ingredients alternately with sour cream to creamed mixture. Stir in raisins and nuts. Beat egg whites until stiff, but not dry. Fold into creamed mixture. Spoon into prepared pan. Bake 8-inch layers and oblong 37 to 40 minutes. Bake 9-inch layers about 30 minutes. Cool. Frost with desired frosting.
Mash beans and fry until dry. Top with grated cheese. Serve with nacho chips.
Mix and bake at 350° for 45 minutes in a 9 x 13-inch greased and floured pan.
Deep fry or bake chicken wings. In a mixing bowl combine melted butter, hot sauce and Heinz 57 sauce. Mix well. Add paprika and cayenne pepper (be careful with the cayenne pepper; add to taste, the more pepper the hotter the wings). Note: The mixture will not taste as it will on the wings. Put wings into baking pan. Add sauce, stir gently then bake at 350° for 30 to 35 minutes, stirring occasionally. Serve with celery and Blue cheese dressing.
Melt butter in saucepan. Add brown sugar and bring to a boil. Add milk and bring to a boil again. Remove from heat. Add vanilla and enough powdered sugar to make desired consistency. Beat several minutes and frost cool cake. Makes enough icing for 2 cakes. May keep in refrigerator.
Mix first 3 ingredients. Pour into containers. Freeze to a slush. Add 7-Up when ready to serve.
Sift flour and salt into mixing bowl. Cut in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs and vanilla. Mix well, using hands, if necessary. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Mix all ingredients by hand. Roll in 1-inch balls. Bake at 325° to 350° for 10 minutes or until brown.
Combine ingredients. Mix well. Pour into greased pie pan. Will make 1-3 pies depending on size of pan. Bake in 350° oven for 45 minutes or until golden brown. Middle will appear soft, but the pie will have a delicate crust on the top, sides and bottom.
Mix together cornmeal, buttermilk, corn, peppers, eggs and Cheddar cheese. Melt margarine and add to mixture; pour into a 9 x 12-inch pan (a nonstick pan works best). Bake at 350° until done, approximately 45 minutes.
Roll (stretch) each dough (loaf on jelly sheet). Skim oil from pesto sauce and discard. Spread pesto sauce, leave an edge without pesto sauce, not too much. Then add salami slices. Then add sliced Mozzarella on top. You can also add thin sliced onion rings and tomatoes if you like. Roll up like a jelly roll. Bake at 375° for 20 to 30 minutes. Enjoy.
Spread bananas over filling and then pineapple over bananas. Spread whipped topping over pineapple and top with nuts (optional).
Cut or tear chicken into bite-size pieces; set aside. Mix soup, water and milk until creamy; set aside. In a casserole dish, layer the ingredients, beginning with the Frito Lay corn chips, then chicken, soup (just enough to hold casserole together), and finally sprinkle cheese. Repeat until pan will hold no more. Try to end up with cheese on the top; it melts nicely. It is okay to have almost half of your soup mixture remaining when done; discard what you do not use. Bake casserole at 350° for approximately 25 to 30 minutes. Serve hot. Can garnish with salsa and/or sour cream.
Wrap each bread stick with a bacon slice in a spiral. Place 6 at a time on paper towel lined plate. Cover with paper towel. Microwave 6 minutes on High or until bacon is crisp, turning once.
Shred lettuce on platter. Dice 4 stalks celery. Slice one small onion. Put on top the sour cream mixed well with sugar. Drizzle over top the mayonnaise and vinegar (mixed together). Add crisp fried, drained and broken up bacon. Crumble and spread over top. Cover with grated Parmesan cheese. Cover with Saran Wrap and refrigerate for several hours. Serve as is. Serves 6 to 8.
Brown hamburger, sausage and onion. Add soup, taco sauce and chiles. Mix well. Add Velveeta by slices or small cubes. Stir until melted and simmering. Serve from crock-pot with nacho chips.
Put pineapple with juice in saucepan. Add water. Cook until very hot, almost to boiling. Add jello, stir until dissolved. Set aside to cool. Cut up cream cheese and stir into jello. Add cool whip.
Melt 1/4 cup margarine in a 9 x 13-inch pan. Sprinkle 2/3 cup brown sugar over margarine.
Brown ground beef or pork, without oil, until the pink is gone. Place in a mixing bowl; let cool for 5 minutes.
Mix together mayonnaise, warm water and vanilla. Sift together flour, sugar, cocoa, soda, salt and cinnamon. Add mayonnaise mixture to dry ingredients; mix well. Pour into square or rectangular cake pan. Bake at 350° until done.
Layer spinach with lettuce; add salt and pepper, almonds, raw zucchini, frozen peas, bacon, scallions/onions, shredded cheese and boiled eggs. Pour 2 cups Ranch dressing over. Let set for 6 hours. Garnish with bread crumbs, shredded cheese and sliced almonds.
Preheat oven to 400°. In large bowl mix sugar, nuts, oats, butter and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing lightly. Bake for 20 minutes or until lightly browned. Cool. Cut into squares. Prep time: 10 minutes. Makes 16 squares.
Slice onions and separate into rings (about 3/8-inch thick). Soak rings in a bowl of milk for 1 hour (use enough milk to cover rings). Remove the rings from the milk and set aside in another bowl. To milk, add enough flour until you have a thick batter (thick enough to really stick to rings). Dip each ring into the batter until well coated. Fry in deep fryer (oil hot) until golden brown. Drain on paper towels.
Mix and cook sugar, water and cornstarch until thick, about 2 to 3 minutes. Add 3 tablespoons strawberry jello. Let stand to room temperature. Add strawberries. Put in a cooked deep dish pie shell. Top with Cool Whip and refrigerate.
Saute onion and celery in butter. Then add shrimp and seasonings and red pepper to taste. Over low heat, cover and let steam about 15 to 20 minutes, until shrimp are done. Serve over cooked rice.
Drain beans; combine with onion. Marinate in French dressing for a few hours or overnight. Add lettuce broken into bite size pieces, grated cheese and corn chips broken into small pieces. Toss and serve.
Place all ingredients in crockpot. Cook on low about 6 hours. Very rich and creamy.
In top of buttered boiler, melt morsels over boiling water. Stir in sweetened condensed milk. Remove from heat. Stir in cereal and peanuts.
Place buttered bread in a 9 x 13-inch pan. Then put cheese on top of bread. Next take fried sausage and crumble on top of cheese. Mix milk with beaten eggs and pour on top. Let set overnight. Bake at 325° for 60 minutes.
Grind cranberries and orange in blender. Add in sugar and blend. Pour into bowl and let mixture set for 30 minutes.
Combine first 4 ingredients in plastic bag; shake to mix. Place beef cubes in bag and shake.	Heat oil in Dutch oven. Add beef and cook until brown.	Add onion and cook until tender. Add beef broth; cover, reduce heat and simmer 2 hours stirring occasionally. Serve over rice.
Cut meat into small cubes and cook until partly tender in water. Drain broth of meat and save. In large skillet with 1 tablespoon oil, brown meat. Add onion and flour. Add broth of meat, garlic, green chili, salt and cumin. Simmer for 1 hour. Delicious when served with refried beans and white flour tortillas. Top with lettuce, tomato, onion and cheese.
In small bowl, combine tomato sauce, sugar and mustard. In large bowl, combine remaining ingredients and one-half of the sauce mixture. Put into ring-shaped microwave pan (looks like Bundt pan). Press in mixture and top with remaining sauce. Cook, uncovered, on High 14 to 16 minutes. Let stand 5 to 10 minutes.
Mix together in a bowl with a fork the flour, shortening, salt and sugar. Stir together and add to flour mixture the egg, vinegar and water. Chill for 15 minutes or more. Then roll out for pie crusts or shape into balls. Flatten and freeze. Thaw and roll out into the flakiest pie crusts ever.
In a heavy saucepan, dissolve cornstarch in water. Stir in Eagle Brand and egg yolks. Cook and stir until thickened and bubbly. Remove from heat and add vanilla and butter. Cool slightly. Slice 2 bananas, dip in lemon juice and drain. Arrange on bottom of pie shell. Pour filling over bananas and cover. Chill 4 hours until set. Spread top with whipped cream. Slice remaining banana, dip in lemon juice, drain and garnish top of pie.
Turn out entire pan of rolls intact, upside down. Slice through rolls and return the bottom half to the roll pan. Layer ham and cheese slices on bottom portion of rolls and cover with top portion of rolls. Mix all other ingredients and pour evenly over rolls. Let sit until mixture is absorbed (15 to 20 minutes). Cover with aluminum foil. At this stage, rolls can be heated, refrigerated or frozen. Bake at 350° for 15 minutes or until cheese melts. Slice through at normal roll separations (bake covered). When frozen, I move to refrigerator the night before so heating is about 20 to 25 minutes. Makes 48 rolls.
Grate potatoes into milk. Add other ingredients. Bake in 12 x 9 x 2-inch greased pan at 400° for 1 hour, until firm and lightly brown.
Season chicken with Garlic Season-All. Put in the refrigerator for approximately 20 minutes. In the meantime, cut up all vegetables to the size you would make them for a dip. In a large skillet, heat oil and butter on medium-high heat until foamy. Add chicken and cook until white on both sides. Add all the vegetables and stir. Keep a lid on the skillet in between stirring. Cook until vegetables are done.
Stir together flour, baking powder, salt, cinnamon and nutmeg. Add wheat germ also, if desired. In separate bowl, beat together oil, honey, egg, bananas and vanilla. Beat flour into banana mixture until moist. Add pecans. Pour into greased and floured loaf pan. Bake at 350° for 50 to 60 minutes.
Whirl orange juice concentrate, yogurt and milk in blender container until smooth. Pour into 2 tall glasses. Top each with a large scoop of orange sherbet. Garnish with strawberries, if desired.
Trim fat off roast and cut into 1-inch cubes. In a small roasting pan, combine all ingredients and bake, covered, until meat falls apart. Skim off all fat. Remove and shred meat. Return to cooking sauce, mix well, heat and serve. One large serving equals 9 grams fat. Can be frozen and warmed in preheated oven.
Heat butter, cocoa, and Dr. Pepper. Set aside. Mix eggs, sugar, buttermilk, baking soda, vanilla, and cinnamon. Add Dr. Pepper and buttermilk mixtures to flour and mix well. Place in will greased and floured round cake pans and bake at 350° for 25 to 30 minutes or until done. Cool and frost with Dr. Pepper Icing.
Heat oven to 375°. Combine first 4 ingredients in medium bowl. Set aside. In large bowl, beat together margarine and sugar until creamy. Add combined flour, oats and the 1/2 teaspoon cinnamon. Beat until crumbly. Reserve 3/4 cup oats mixture for topping. Press remaining oat mixture in 13 x 9-inch pan. Bake 15 minutes. Spread fruit evenly over crust to within 1/4-inch of edge. Combine nuts and reserved oats mixture, sprinkle over fruit evenly. Pat down lightly. Bake 16 to 20 minutes or until golden brown. Cool completely. Cut into bars. Makes 32 bars.
Cook macaroni and drain. Brown ground beef and drain off excess fat. Combine all ingredients, except the French fried onions. Put in a greased 4 quart casserole. Cover and bake for 30 minutes at 350°. Uncover, top with the French fried onions and bake an additional 5 minutes.
In a small bowl, combine mayonnaise, sugar, salt and pepper. In large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese. Repeat the layers twice. Cover and refrigerate for at least 2 hours. Just before serving, add the bacon and toss. Yield: 6 to 8 servings.
Cook lasagna strips until done. Drain and dry off. Mix together the egg, parsley flakes, Ricotta cheese, nutmeg, sugar and salt and pepper to taste.
Combine sugar with 1/2 cup cold water; bring to a boil. Dissolve cornstarch in 3/4 cup cold water; add salt, coloring and lemon juice. Gradually add to water sugar, stirring constantly until thick. Place strawberries in baked pie crust. Pour in mixture; top with whip topping.
Pierce hash brown potato package. Cook the potatoes 3 to 4 minutes, rotating one quarter turn halfway through cooking time.
Marinate strips of deer meat in mixture overnight. Then put directly on racks of oven at 150° for 6-8 hours. The longer it is baked, the crispier it will be. Put in air-tight bags or containers. They say it will keep for 2 years, but I think you'd have to hide it!
Brown ground meat and drain. Add chopped onion and minced garlic. Cook until onion and garlic are soft. Add beans, chilies and Ro-Tel. Add beef stock or bouillon to cover; sprinkle on comino and simmer until potatoes are done.
Cook potatoes in boiling water to cover 25 to 30 minutes or until tender. Drain and cool 10 to 15 minutes; cut into 1/4-inch thick slices and set aside.
Thaw box of phyllo dough. Carefully section one sheet of paper thin phyllo dough into 3 pieces. Work with only 1 sheet at a time keeping others covered in the box. (After box of phyllo is thawed, unused portion can be refrozen.) Spray phyllo sheets with cooking spray until moist. Layer the 3 sheets together, one on top of the other. (An alternative is to fold a single phyllo sheet into thirds.) You will end up with a phyllo section approximately 3-inches wide and 14-inches long. Sprinkle the top sheet with 1/4 teaspoon curry. Place a 2 ounce piece of salmon fillet on the corner at one end of the top sheet. Top salmon with 1 teaspoon lemon juice, 2 thin slices of ginger, 1 or 2 slices of mushroom, 2 thin slices of zucchini and a pinch of salt. Fold pastry with stuffing into a triangle and keep folding back and forth down the 14-inch length. Prepare 2 to 3 puffs per person. Bake on a pan, covered with cooking spray, in a 400° oven for 25 minutes until crispy and golden brown.
Dissolve yeast in warm water. Add all other ingredients; mix well. Grease muffin tins; fill 3/4 full. After mixing set in refrigerator for 4 hours or overnight. Fill pans then bake at 425° for 10 to 15 minutes.
Drain carrots; add salt, onions and peppers. Cook mixture of soup, sugar, vinegar and oil for 3 minutes at least. Pour this mixture over vegetables. Mix well. Cover and chill in refrigerator overnight.
Blend sugar and shortening. Add egg; mix in orange juice and dry ingredients. Bake at 350° for 10 minutes. Stir orange peel in batter, if desired. Frost with powdered sugar frosting.
Trim fat off meat.	Combine remaining ingredients except mushrooms, peppers, onions and tomatoes. Marinate meat in this mixture for 6 hours, turning often. Add mushrooms and pepper wedges to marinating sauce. Marinate 2	more hours. When ready to	assemble, alternate meat, peppers, onions and tomatoes (wedges or	whole,	small tomatoes) on skewers and broil about 20	minutes, basting often with marinating sauce. (May be cooked on the outdoor grill.) Yields 4 servings.
Combine coconut, marshmallows, pineapple, oranges and blueberries in a bowl; mix well. Fold in yogurt. Yields 8 servings. Per serving: 127 calories, 4 g fat, 0.5 mg chol, 56 mg Na.
In large salad bowl or individual salad bowls, place ingredients in order. Pour creamy Italian dressing over salad and serve. If prepared early, add chips and dressing just before serving to keep chips crisp. Sliced red onion rings over top of salad makes this very attractive.
Cook bacon until most of the fat is removed. Add onion, tomato and celery. Cook over medium heat until onion is tender. Stir in salsa and salt. Add cheese and heat until cheese is melted. Do not let boil. Keep warm for dipping.
Stew chicken until done (do not salt). Remove meat from bones. Reserve broth. Melt margarine and stir in dressing and onions (celery and sage). In a greased 9 x 13 casserole dish, begin with a layer of dressing crumbs. Add a layer of chicken, then a layer of mushroom soup, diluted with 1 can of reserved chicken broth. Again, a layer of crumbs and chicken, then a can of cream of chicken soup diluted with 1 can of reserved chicken broth. Top with crumbs and margarine. Bake at 350° for 35 minutes or until top is brown. Serves 10 - 12.
Mix all ingredients together and form into a loaf. Place in a nonstick loaf pan and bake at 350° for 1 hour. You may double recipe, if so, double everything, including cooking time.
Drain 2/3 cup syrup from raspberries. Combine syrup and cornstarch in saucepan. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries. Makes 1 1/2 cups.
Cook bacon over medium-high heat in large saucepan until crisp. Remove to paper towels; set aside. Add onion and garlic to drippings; cook and stir 3 minutes. Add beans and liquid, broth, water, 3/4 cup picante sauce, salt and oregano. Cover and simmer 20 minutes. Ladle into soup bowls; dollop with sour cream. Sprinkle with reserved bacon.
Mix to the sour cream the soup, milk, salt, onion, half of the margarine and add thawed potatoes. Put in 9 x 13-inch pan and arrange cheese over top. Add crushed corn flakes on top of cheese and dribble rest of margarine over all. Bake 1 hour at 350°.
Peel and dice tomatoes without losing any juice. Peel and dice the cucumbers, onion and green pepper. Rub a large bowl with garlic clove and add all ingredients. Stir and chill.
Preheat broiler. Place trout in shallow dish. Combine salt and water; pour over fish. Let stand 8 to 10 minutes; drain. Combine oil and pepper; brush fish with mixture. Place trout on broiler pan, skin side up, about 2-inches from heat source. Broil for 5 minutes. Baste with more peppered oil. Turn over and broil until well browned. Transfer trout to heated platter. Brush with melted butter. Serve garnished with lemon slices.
Combine macaroni, apples, celery, mayonnaise and yogurt in medium bowl. Cover and chill. Serve on lettuce. Sprinkle with nuts. Makes 4 servings.
Combine giblets in water in saucepan. Cook until giblets are no longer pink. Reserve two cups broth (set aside giblets), chop and add to gravy. Melt butter in heavy skillet. Saute celery and onion until transparent. Add bread crumbs and cornbread seasonings. Pour reserved broth over ingredients and stir to blend. Preheat oven to 350°. Cook, covered with aluminum foil, for 20 minutes. Remove foil and bake 10 minutes, or can be stuffed in cavity of chicken or turkey and roast as desired.
Place peeled and sliced potatoes, raw, in a 2 1/2 quart casserole. Cut onions in relatively small pieces and place atop potatoes. Add mushrooms. Spread evenly. Spread broken up raw hamburger over this. Spread undiluted soup evenly over all. All ingredients are placed into casserole dish raw. Bake at 350° for 1 hour or more, depending on your oven, until tender.
Beat the peanut butter, sugars, butter, eggs and soda together well. Beat in the flour. Place on cookie sheet in little balls about the size of the end of your finger. Place 2 inches apart and mash down with fork. Bake at 350° until light tan, about 6 to 8 minutes.
Mix sugar, oil and eggs. Add flour, salt, baking soda and juices from fruit cocktail. Mix. Then add fruit cocktail. Stir until well blended. Grease and flour an oblong baking dish (9 x 2 x 12-inch). Bake at 350° for 45 minutes.
Mix in a large bowl. Get wax paper; flour it. Roll dough with rolling pin real thin. Cut with cookie cutter and place on lightly greased pan. Bake for 8 to 10 minutes at 375° or until done.
Place chocolate onto graham cracker. Place marshmallow on top of chocolate. Top with the other graham cracker. Place on napkin and cook in microwave as follows: For 1 S'more, 15 seconds, for 2 S'mores, 25 seconds and for 3 S'mores, 35 seconds, and so on.
Combine eggs, bread crumbs, milk, onion, green peppers and seasoned salt in a mixing bowl. Add beef; mix well. Shape the mixture into an 8 x 6-inch rectangle. Divide into 48 pieces. Roll each piece into a meatball. Place meatballs in a 15 x 10 x 1-inch baking pan. Bake in a 375° oven for 25 minutes or until no pink remains. Drain. If desired cover and chill for up to 24 hours.
Saute onion in butter in large skillet. Add next 5 ingredients; toss lightly to mix. Spread in greased baking dish. Arrange chicken over dressing. Melt shortening in saucepan; blend in flour. Stir in broth. Cook for 5 minutes, stirring constantly. Cool slightly; blend in eggs. Cook for 3 minutes, stirring constantly. Pour over chicken. Top with dried bread crumbs. Bake at 350° for 1 hour or until brown. Yield: 12 servings.
Cream butter, sugar and vanilla. Beat in eggs. Add buttermilk. Sift together flour, baking soda and salt and add to mixture. Blend in bananas. Stir in pecans. Bake at 325° for about 1 hour.
Brown meat in hot oil in skillet. Stir in water, onion, garlic salt and ginger. Heat to boiling. Reduce heat to simmer. Cover and simmer 12 to 15 minutes. Add green pepper slices during last 5 minutes.
Combine graham cracker crumbs and melted butter. Press into 9 x 13-inch baking pan. Combine Cool Whip, sugar and vanilla. Add cream cheese and whip until stiffened. Spread onto graham cracker crust. Spoon cherry pie filling over cream cheese mixture. Chill for 24 hours before serving.
Mix the ingredients except hot dogs together. Dip the hot dogs in the batter and deep fry (use solid Crisco) until golden brown on medium heat.
Combine cream cheese, egg, sugar and 1/3 teaspoon salt. Beat well and add chocolate chips. Set aside.
Heat oven to 400°. Grease bottoms of 12 medium muffin cups or use paper liners. Beat egg; stir in milk and oil. Add dry ingredients and fruit. Batter will be lumpy. Bake 20 to 25 minutes. This recipe can easily be doubled or halved.
Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in hot oven (450°) for 30 minutes. Combine remaining ingredients; bring to boiling and pour over ribs. Continue baking in moderate oven (350° ) until tender, about 45 minutes to 1 hour. Baste ribs with the sauce every 15 minutes. If sauce gets too thick, add more water. Serves 4.
Beat egg whites until foamy; gradually add sugar, beating until stiff. Combine crackers, walnuts and baking powder. Fold into egg mixture with vanilla. Spread in a buttered 9-inch pie pan and bake at 350° for 45 minutes or until dry. Cool and spread with sweetened whipped cream. Refrigerate at least 2 hours. Serves 6 to 8.
Scald 1 3/4 cups milk with Karo in microwave. Mix cornstarch, remaining 1/4 cup milk, sugar, salt and beaten egg yolks in double boiler. Add scalded milk to mixture. Cook until thick. Remove from heat and add 1 tablespoon margarine. May add coconut, bananas or cocoa to make a different pie. Top with Cool Whip when pie is cool.
Melt shortening and let it cool. Mix with sugar and egg. Mix in molasses. Alternate hot water with flour and spices. Do not over mix. Cook at 350° for 45 minutes to 1 hour. If oven cooks hot, cook at 325° for a longer time. Let the bread stand for 15 minutes before removing from the pan. Freezes well.
Sauce: Cook onion and garlic in oil for a few minutes. Add other ingredients and bring to a simmer. Simmer 20 to 30 minutes.
Heat ingredients with oil for 5 minutes. Pour over wings; bake for 1 hour, or until done.
Mix butter with sugar, milk and cocoa. Boil for 1 minute, stirring constantly. (Should be at soft ball stage, about 230° on a candy thermometer.) Remove from heat; add remaining ingredients. Drop by teaspoons onto waxed paper. Makes about 2 dozen good-size cookies.