HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix corn bread and broken bread or biscuits. Add enough broth to get it to desired consistency. (This should be very watery as it will thicken as it cooks). Add salt and pepper to taste. Add pieces of turkey or chicken. Bake uncovered in a 350° oven until sides are slightly brown and dressing seems set. (Grandma would usually buy a hen and cook it for the broth and meat if she baked her turkey in a bag, usually using the turkey broth for the giblet gravy.)
Dissolve jello in water. Add lemon juice and cool. Cream together cheese and sugar. Add vanilla and mix well. Mix with jello. Fold in Cool Whip. Crush graham crackers. Add melted margarine to make a crust. Pour in cake mixture. Chill 3 hours or until firm.
Mix and place in greased 9 x 13-inch baking dish. Bake at 350° for 45 minutes.
Mix chopped avocados, pinto beans, chopped green onions, diced tomatoes and dressing together. Place in bowl as bottom layer. Top with lettuce and finish with a layer of corn chips.
Cut Snicker bars into little pieces in a large bowl. Peel and core apples. Cut into small chunks. Peel and slice bananas. Add Cool Whip. Mix well and cool.
Saute ground beef with onion and garlic; drain. Return to pan; add tomatoes, tomato sauce and spices. Simmer for 10 minutes. Cook noodles as directed and drain. Combine with meat sauce and serve. Serves 6.
Cook and bone chicken. Set aside. Mix cream of chicken soup with broth. Add water, if needed. Add salt and pepper. Bring to a boil, then turn heat down. Mix flour and water together to make a dough. Roll and cut in small strips. Put in broth, a few at a time. Turn on low heat and cook until done. Add chicken. If too dry, add a little hot water.
Preheat oven to 350°. In a bowl, combine the eggs and milk. Stir in bread crumbs, onion, parsley, salt, sage and pepper. Add ground beef. Thoroughly mix meat and seasonings. Firmly pat meat into baking pan. Glaze with the last 3 ingredients, blended well. Carefully spread over top. Bake about 50 minutes or until done.
Drain clams and save juice; set aside. In skillet, slowly heat oil and butter. Add garlic and saute until golden. Remove from heat. Stir in clam liquid, parsley and salt and bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Add clams; simmer for 3 minutes. Serve hot over hot spaghetti with Parmesan cheese. Makes 4 to 6 servings.
Cut bacon and water chestnuts in half. Roll chestnuts up in bacon; fasten with toothpick and marinate in soy sauce. Put soy sauce (about 1/2-inch) and chestnuts in glass rectangle dish. Cover with Saran	Wrap. Microwave for 10 to 15 minutes on High.
In a mixing bowl, beat dry cake mix, eggs and oil. (Batter will be very stiff.) Stir in coconut, chips and nuts. Roll into 1-inch balls. Place on lightly greased baking sheets. Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes. Makes 3 1/2 dozen.
Cook on High for 2 minutes the powdered sugar, butter, cocoa and milk. Stir after 1 minute. Add vanilla and stir. Drop by teaspoon in bonbon cups. Top with pecan half. Makes 40 miniature bonbons.
Brown meat over low heat in a small amount of hot oil. Sprinkle with salt. Combine vinegar, oil, catsup, soy sauce, Worcestershire sauce, garlic and mustard. Pour over meat, put the lid on and cook for 2 hours. When done, spoon sauce over meat.
Saute onions in fat until yellow. Pull pan aside and stir in paprika and red pepper. Add chicken, washed but not dried, and 1/4 cup water. Season and simmer until liquid evaporates. Sprinkle flour over chicken and stir constantly to brown flour. Add warm water and cook, covered, slowly until done, about 1 1/2 hours. Add sour cream during last 5 minutes. Keep heat low so cream won't curdle. (One tablespoon of flour may be mixed with the cream. Serve with egg dumplings.
Cook each package of vegetables separately. Cut cheeses into small cubes. In a small skillet, melt butter. Add soup and milk and blend until smooth. (Do not boil.) In a glass baking dish (9 x 13-inch) layer: 1 package of vegetables, 1/2 of the Monterey Jack cubes, 1/2 of the sharp Cheddar cheese cubes, 1/2 of the croutons and 1/2 of the soup mixture. Repeat the layering once more. Bake at 350° for 25 minutes.
Combine butter, sugar and pretzels in a 9 x 13-inch pan sprayed with Pam. Bake at 350° for 10 minutes. Mix cream cheese, powdered sugar and egg, folding Cool Whip into mix last. Carefully spread over pretzel layer. Dissolve jello and water. Add frozen raspberries. Cool until slightly thickened. Spread over cream cheese layer. Chill overnight. Yields 12 to 16 servings.
Mix all ingredients together. Shape in loaf and put in pan. Bake for 1 1/2 hours at 350°. Makes 8 servings.
Unfold pastry crust and place on a baking sheet. Combine the other ingredients in a bowl until thoroughly mixed. Spoon filling onto half of pastry crust, leaving a 1 inch margin around the edge. Fold other half of crust over filling and seal the edges with your fingers or fork.
Boil the potatoes and mash as if making mashed potatoes. Use small amount of milk. Using an electric mixer, mix all ingredients together. Put into a casserole dish and dot with butter. Bake at 350° until heated through and the top is browned.
Dump mixture of cherries and pineapple into a 9 x 13-inch pan. Cover with dry yellow cake mix. Slice stick of butter into thin slices and place evenly on top of dry cake mix. Bake at 325° to 350° for 35 to 45 minutes.
Combine all ingredients together with half of chopped ham. Roll into ball with remaining chopped Ham.
Preheat oven to 350°. Generously grease bottom only of 13 x 9-inch pan. Remove 1/2 cup dry cake mix; reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl. Spread half the batter in pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. Bake 30 to 33 minutes or until deep golden brown.
Combine first 6 ingredients. Beat 5 minutes at medium speed. Fold in blueberries. Pour into pie shell. Bake at 400° for 25 minutes. Combine flour, butter and pecans. Sprinkle over top. Bake 10 minutes more. Chill.
Boil the margarine, water and cocoa for 2 minutes. Mix the flour, sugar and baking soda in a bowl. Add the buttermilk, eggs and vanilla to the flour mixture. Then add the chocolate and margarine mixture. Grease and flour a 9 x 13-inch pan. Bake at 375° for 25 minutes or until done.
Peel and slice carrots. Cook until tender and drain. Put in a medium-size dish. In microwave-safe bowl, combine butter, brown sugar and mustard. Microwave on High for 1 minute or until butter and sugar are melted. Stir well. Pour over carrots. Can be reheated when ready to serve.
Combine all ingredients in large bowl. Chill overnight in covered dish. To serve, stir lightly and place in single bowls on lettuce leaf.
Mix together pretzels, margarine and 3 tablespoons sugar and pat into a 9 x 13-inch baking dish. Bake in 400° oven for 8 minutes. Do not overbake. Mix cream cheese and 1 cup sugar together until sugar is melted. Fold in Cool Whip. When pretzel crust has cooled, spread cream cheese mixture over top. Mix jello and water together. Add strawberries (frozen). Let set in refrigerator for 10 minutes. Spread over cream cheese mixture. Refrigerate overnight.
Mix all ingredients together. Pour into two medium loaf pans that have been greased and floured. Bake in a 350° oven for 40 to 45 minutes.
Tack a apple. Put a stick in some wer. Get some soger from some wer. Put in a big bolw. Put some weter in with it. Bol the soger and weter. Now dip the apple in the bolw. Take it out of the bolw. Put it in the ferig. Lat it sat in the ferig for 3 1/2 days. But put some fowol on it. Then you can eat it.
Preheat oven to 425°. In a small mixing bowl, combine egg, flour, salt, pepper and half of milk; beat until smooth. Add remaining milk; beat until well blended. Stir in 1/2 of cheese; pour into a well-greased 8-inch pie pan. Bake for 30 minutes. Sprinkle remaining cheese over top and bake just until cheese is melted (about 2 minutes). Makes approximately 24 appetizer servings.
Chop first 4 ingredients together. Bring remaining ingredients to boil. Let cool completely and pour over cabbage. Let set overnight in refrigerator.
Cut cabbage and boil for 5 minutes. Drain and put in buttered dish; mix soup, milk and 1/2 cup cheese. Pour over cabbage. Add cracker crumbs with the rest of the cheese and mix well. Sprinkle on top. Bake at 350° for 30 minutes.
Brown hamburger, then season with salt and pepper. Mix in ketchup; set aside. Shred 1/2 head of raw cabbage into baking dish. Add half of raw diced potatoes. Sprinkle with salt and pepper. Add all of hamburger mixture. Cover with slices of cheese. Shred remaining cabbage and sprinkle over cheese. Add remaining raw potatoes. Pour 1 1/2 cups milk over all. Bake at 375° for 1 1/2 to 2 hours. Makes 6 to 8 servings.
Mix in paper bag the flour, salt, pepper and paprika. Shake. Pat chicken dry. Put 2 to 3 pieces in bag and shake with flour mixture until all chicken is floured. Lay in single layer in oblong pan. Melt shortening and drizzle over chicken. Bake at 350° for 30 minutes until tender.
Mix flour, sugar, soda, salt and cinnamon in large bowl. Make well in dry ingredients and add eggs, oil, pineapple, nuts and vanilla. Stir, but do not beat. Pour into greased Bundt pan. Bake at 325° for 60 minutes.
Chop shrimp. Combine all items and mix well. Shape into a ball and sprinkle.
Drain peas and heat with margarine until margarine is melted. Mix in medium casserole dish with soup, pimento, cheese, lemon juice and Worcestershire sauce. Salt and pepper to taste. Crumble crackers on top of casserole. Bake in a 350° oven for 30 minutes. Serves 6.
Combine first 7 ingredients. Pour into a 9 x 13-inch baking pan. Mix melted butter and corn flakes. Sprinkle over hash brown mixture. Bake at 325° for 45 minutes.
Cook stew beef, tomato juice, tomatoes, bouillon cubes, seasonings, and some water together for 1/2 to 1 hour. Add carrots, celery and cabbage first and cook for 15 minutes, then add all other vegetables except potatoes, rice and macaroni. Cook until done. Then add potatoes, rice and macaroni and cook until done. (Watch the rice and macaroni; they will stick to the bottom.)
Melt margarine in pan to be used (8-inch square pan). In order listed, layer first 4 ingredients. Pour condensed milk over all. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Mix together dry pack of Hidden Valley Ranch dressing and oil. Add garlic powder and stir well. Break into bite size pieces the pretzels. Add pretzels to mixture. Stir well to coat. Let sit in mixture for 15 minutes. Bake at 350° for 7 to 8 minutes on cookie sheet. Turn pretzels with spatula and bake 7 to 8 minutes more.
Fill glass jar to 1/2 inch from the brim with turnips and water, to which salt has been added. Screw top of jar down hard, then make a slight turn back. Mixture will start working in 3 to 4 days. Keep in a cool place 6 weeks before using.
Combine oil, eggs, flour and other ingredients, except zucchini and nuts. Mix well. Then add zucchini and nuts. Mix well. Pour into greased 9 x 13-inch pan. Bake one hour at 325°.
Mix all ingredients together and put in buttered casserole dish. Sprinkle with cheese. Bake at 350° for 30 minutes.
Boil chicken in 1 tablespoon of butter. Add salt and pepper to taste. When chicken is finished boiling, place stuffing evenly in a square pan. Cover evenly with chicken. Repeat with broccoli. Then in mixing bowl, mix together both soups and 2 cans water. After mixing thoroughly, pour over broccoli. Spread cheese evenly over mixture. Cover with aluminum foil and bake for 1 hour. Remove from oven. Stir. Re-cover with foil and bake for 1 additional hour.
Cut cucumbers, tomatoes and green onions into small pieces. Mix everything together in a large bowl. Refrigerate. Ready to eat. Makes 24 servings.
In casserole dish, put chicken on bottom, then combine soups and sour cream. Pour over chicken. Crumble Ritz crackers and sprinkle over soups. Pour melted butter over crackers. Sprinkle with poppy seed. Bake at 350° for 30 to 40 minutes.
Mix all of the above together well. Put in an ungreased loaf pan; bake at 350° for 1-1 1/2 hours or until done.
Mix as listed. Mix well, but by hand. Pour into 9-inch prepared, unbaked pie shell. Bake for 10 minutes at 350°, then reduce to 325° and bake for 35 minutes. Cool and serve.
Brown hamburger and onion; drain. Mix beans and hamburger. Then add 1 cup ketchup and 2 tablespoons mustard. Bake 45 minutes at 375°.
Combine ingredients and bake uncovered in 9 inch pie shell at 350° for 40 minutes.
Mix butter, sugar and brown sugar together. Add eggs, one at a time. Add vanilla. Mix flour, soda and salt together and add slowly to mixture. Add chips. Spread in a 15 x 10 x 1-inch pan and bake 20 minutes at 375°.
Layer all ingredients in order given in a 9-inch square pan. Serve with chips or crackers.
Mix vinegar, sugar, salt, pepper, paprika and add to cabbage. Let stand 15 minutes, then drain. Mix green peppers with cabbage. Add salad dressing and toss. Serves 100 people.
Heat oven to 350°. Mix all ingredients in large bowl and mix with electric mixer on low to medium speed for 3 to 5 minutes. Pour into greased and lightly floured loaf pan. Bake 1 hour to 1 hour and 15 minutes or until wooden toothpick comes out clean. Note: Bread slices better after totally cooled. Is great with butter.
Mix lemonades with water as directed on cans. Add remaining ingredients putting in soda last and topping with sherbet. This punch is good without the vodka for children.
Combine all ingredients in a normal fashion. Roll into small balls and put on an ungreased cookie sheet. Press down with a flat-bottom glass, dipped in water (first press) and then dipped in granulated sugar (second press). Repeat after every couple of cookies. Bake in a 375° oven for 10 to 15 minutes, depending on how dark you like them. Undercook and leave on cookie sheet for a few minutes before removing for light color cookies. Ovens may vary and 350° may be better if they are baking too fast.
In medium saucepan bring 1 1/2 cups broth to boil over high heat. Add rice. Cover and reduce heat to a low setting. Let rice bubble gently. Cook for 50 minutes and add green pepper and celery, then stir in green onion until hot. Then place in serving bowls and serve.
Prepare potatoes and mix other ingredients before guests arrive. Start to bake about 45 min. before serving. Arrange potatoes, peel side down in 2 shallow baking pans. Bake in preheated oven 375° 45 min. or until potatoes are golden brown. Serves 6.
Melt margarine. Add onion, celery and carrots; saute for 3 to	5 minutes. Add flour.	Stir and cook for 2 minutes. Slowly add liquid from broccoli.	Add remaining ingredients. Cook on very low heat for 1 1/2 to 2 hours.
Melt marmalade in a small saucepan over low heat, stirring constantly; remove from heat, and let cool slightly. Stir together marmalade, white grape juice, and orange liqueur in a large serving dish or bowl until blended. Add orange sections, and gently stir. Cover and chill 8 hours. Add strawberries to oranges in bowl, and gently stir. Serve with a slotted spoon.
Heat oil in a large nonstick skillet. Add mushrooms and cook over medium-high heat for 5 to 6 minutes, stirring often, until golden.
Sift together flour, cinnamon and salt. Cream shortening, sugar, pumpkin and egg and mix well. Add sifted dry ingredients. Drop by spoon on greased cookie sheet and bake for 10 to 15 minutes at 300°.
Combine the potato slices, vegetable oil and salad dressing mix in a large sealable plastic bag. Seal the bag and shake to coat the potatoes. Arrange potato slices in a single layer on a baking sheet; do not overlap slices. Bake at 350 degrees for 40-45 minutes or until browned.
In a mixing bowl, beat egg whites, cream of tartar, extracts and salt at high speed. While beating, gradually add sugar. Beat until sugar is dissolved and mixture forms stiff peaks. Combine confectioners sugar and flour. Gradually fold into the batter, 1/4 cup at a time. Gently spoon mixture into an ungreased 10-inch tube pan. With a metal spatula or knife, cut through the batter to break large air pockets. Bake at 350° for about 35 minutes or until cake springs back when lightly touched. Immediately invert cake in pan to cool completely. When cool, remove from pan.
Mix together and strain. Bake in unbaked pie shell at 400° for 10 minutes; turn oven down to 300° and bake until done.
Preheat oven to 350°. Spray 8-inch square baking pan with nonstick cooking spray. In medium sized bowl, stir together sugar, Sweet 'N Low, margarine, eggs, Butter Buds and vanilla. In small bowl, stir together dry ingredients and stir into liquid ingredients just until blended. Spread into pan. Bake 25 minutes. Cool on wire rack. Cut in 2-inch squares.
Combine the first 5 ingredients. Add the beaten eggs. Make sure that it is still lukewarm. Mix all together. Add flour as needed to make a nice dough; let rise 1 hour. Work down. Butter 3 pie pans; drop dough in. Let rise again before baking. Put crumbs on top before baking.
Place 2 to 3 tablespoons chocolate syrup in each tall glass. Fill each glass 1/2 full with chilled club soda or ginger ale or carbonated lemon-lime beverage. Serve immediately with a straw.
Prepare your favorite pie crust mix for one crust. In bowl, mix apples, sugar, salt, 2 tablespoons flour and 1 teaspoon cinnamon. Set aside. In medium bowl with fork, stir brown sugar, 1 cup flour and 3/4 teaspoon cinnamon. With pastry blender, cut margarine into flour; mix until large crumbs. Spoon apples mix into pie crust. Sprinkle flour mix evenly over apples. Cover top loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20 more minutes.
In nonstick pan sprayed with no-fat cooking oil, saute onion, bell pepper and garlic until just limp. In mixing bowl, crumble crabmeat; add onion mixture, egg white, bouillon, salt, pepper and hot sauce, if desired. Add crushed saltines and liquid butter as needed to make patties. Place salmon fillets in baking dish and top with crabmeat patties. Sprinkle with paprika and top with lemon. Bake in preheated 350° oven for approximately 15 minutes or until salmon flakes and patties are browned. Serves 2.
Heat oven to 350°. Mix salad dressing, eggs and water until well blended. Stir in brownie mix and stir just until moistened. Coarsely chop 1 chocolate bar and stir into brownie mix. Pour into greased 13 x 9-inch pan. Bake 30 to 35 minutes or until it pulls from sides of pan. Immediately top with other chocolate bar. Let stand 5 minutes or until melted. When cool, cut into squares.
Combine 4 ingredients in a bowl. Fold in remaining ingredients. Press into serving dish. Freeze overnight. Cut in squares.
Boil water, sugar, stick cinnamon and clove together until syrupy. Butter a casserole dish generously and put in a layer of bread or cake cubes. Cover with a layer of banana or apple slices and sprinkle with some of the raisins, peanuts, almonds and cheese cubes. Repeat the layers until all ingredients are used. Remove stick of cinnamon and clove from syrup and pour syrup over pudding. Bake in a moderate oven (350°) about 30 minutes. Serve hot. Serves 8.
Blend crumbs and melted butter and press firmly in greased 7 x 11-inch pan. Cream butter and powdered sugar. Add eggs and chocolate. Beat until light and fluffy. Spoon over crumbs. Beat cream and fold in marshmallows. Spread over chocolate layer. Sprinkle with crushed candy and put in freezer. Serves 12 to 15.
Sift together first 8 ingredients. Add remaining ingredients. Mix all ingredients. Bake in 300° to 325° oven for 1 hour.
In a saucepan, combine granulated sugar, flour and cocoa. Stir in the 1/2 cup milk and butter or margarine. Cook and stir until bubbly. Cook 1 minute more. Stir in vanilla. Cool.
Cook corn. Put flour and milk together and shake. Beat egg and add to flour and milk. Pour corn and flour and milk into a baking dish. Add butter to top, then salt and pepper. Bake at 350° for 45 minutes.
Combine sugar and butter; cream until fluffy. Add eggs one at a time, beating well after each. Add flour, alternately with milk, beating well after each time. Stir in extracts.
Wash kidney beans. Place tomatoes with juice, beans, spices, and bouillon cubes in a large pot. Bring to a boil. Brown ground beef and sausage. Drain. Add onions, bell pepper, and meat to the pot. Maintain the boil until the chili is at the desired thickness. The beans will soften when the chili is done.
Dissolve yeast in 1 cup warm water in large bowl. Add 1 1/2 cups flour, the sugar and salt. Beat on low speed until moistened. Beat on medium speed, scraping bowl occasionally, until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead 3 minutes. Shape into ball; cover.
Mix ingredients together. Bake at 350° for 35 minutes in 9 x 13-inch pan, greased and floured.
Wash okra; drain well and cut into 1-inch slices. Sprinkle with salt. Add buttermilk, stirring until well coated. Let stand for 15 minutes; drain and dredge in flour. Deep fry.
Combine the lentils and rice and set aside. Brown the ground meat and onion. Drain off fat. Add raisins, cloves and cinnamon to meat. In a Dutch oven or heavy deep kettle, greased, alternate layers of the lentil-rice mix and the meat mixture. Gently pour hot broth over layered casserole. Cover and simmer for 1/2 hour or cook in a 300° to 325° oven.
Cook the noodles and drain. Mix everything together except for 1/3 cup of Mozzarella cheese and spaghetti sauce. Place in casserole dish. Top with spaghetti sauce and remaining Mozzarella cheese. Bake at 375° for 30 minutes.
Remove crust from each slice of bread and flatten each slice with a rolling pin. Cream egg yolk, the 1/4 cup sugar, cream cheese and vanilla. Spread 1 to 2 tablespoons filling on each slice and roll up jelly-roll style. Add 1 1/2 teaspoons sugar and cinnamon to melted and cooled butter. Dip each roll into butter mixture. "Flash" freeze on cookie sheet for 1 hour, then freeze in plastic bag.
Blend garlic, onion, salt and mustard. Add cream cheese and cream until smooth. Add mayonnaise, lemon juice, olives, thyme and Tabasco and blend. Sprinkle with parsley or chives.
In 2-quart casserole, combine soup, milk, mustard and pepper; stir in macaroni. In cup, combine breadcrumbs and margarine. Sprinkle over macaroni mixture. Bake at 400° for 25 minutes or until hot and bubbling.
Skin and bone cooked chicken breasts. Place broccoli in casserole and top with slices of chicken meat. Combine undiluted soups with mayonnaise, milk, cheese, lemon juice and curry. Pour over chicken and sprinkle with buttered bread crumbs. Bake at 350° for 45 minutes. Check after 30 minutes. This dish may be frozen before baking. To serve, return to room temperature and bake. Serves 8.
Peel bananas and place in plastic bag. Freeze at least 6 hours. Remove from freezer and cut each into 5 or 6 pieces. In the work bowl or blender, blend/mix banana pieces and remaining ingredients until smooth. Serve immediately.
Freeze a 6 x	3-inch	chunk of streak-of-lean meat. Slice thin. Wash and boil, covered, at least 5 minutes. Drain and pat dry. Dip in buttermilk and into flour (self-rising). Fry to a golden brown in a skillet with 1/2-inch oil on medium heat. Drain on paper	towel.	It's crisp and golden brown. Serve with hot biscuits, sweet corn, sliced tomatoes and iced tea. Makes the best meal.
Mix everything, but eggs and melted butter. Add eggs last. Put in greased 9 x 13-inch baking dish. Drizzle with melted butter. Bake 35 minutes at 350°. Cut in squares to serve.
Mix sugar and spices into beaten eggs. Stir in chilled orange and lemon juices. Cut ice cream in chunks; place in punch bowl. Slowly pour gingerale in bowl. Gently stir in egg mixture. Sprinkle with nutmeg.
Mix lemon juice and rind; add egg yolk, sugar and butter. Then add flour, egg yolks and milk. Then fold beaten egg whites into batter. Pour into pie shell. Makes 2 (8-inch) pies. Bake 45 minutes at 375°.
Cut steak into small cubes and brown. Add onion, celery and soy sauce and blend well. Add both cans of soup and 1 cup water. Let simmer for 20 minutes. Pour hot steak mixture over rice and serve.