HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw and drain broccoli. Cook and cube chicken. Mix together mayonnaise, cream of chicken soup and lemon juice. Spread broccoli on bottom of a 9 x 13-inch pan. Then add cubed chicken, then soup mixture. Sprinkle on top Pepperidge Farm herb dressing mix. Bake at 350° for 25 to 30 minutes, not covered. Bake until almost done, then add cheese so it won't be hard.
Cook meats and drain on paper towels. Discard grease; return meat to pan. Add diced cheese and picante sauce. Heat on low to melt cheese. Stir occasionally. Place in crock-pot to keep warm. Serve with chips.
Cook the spaghetti in the broth that is left over from cooking the chicken (reserve 1/2 cup broth for casserole). Drain spaghetti. Mix all ingredients and put in a casserole dish; sprinkle the cheese on top. Heat oven to 350° and bake casserole for 45 minutes.
Mix until blended. Beat at medium speed for 5 minutes. Pour batter into 10-inch greased Bundt pan. Bake at 350° for 55 minutes.
Mix eggs, flour, sugar, vinegar and juice. Cook in double boiler until thick. Cool, add mayonnaise and drained crushed pineapple. Spread on white bread for sandwiches.
Dissolve lime jello in 1 c. boiling water. Add 1/3 cup of pear juice and cubed pears. Pour into 9 x 12 clear pyrex dish and gel.
Cook hen in water until done. Boil celery and onions. Boil spaghetti in broth. May have to add water. Add soup and mashed tomatoes. Cook on low fire with approximately 1 can of water. Grate up cheese. Stir cheese in liquid until it melts. Put cheese on top and bake until it melts.
Brown hamburger in skillet with onion, salt and pepper. Add Worcestershire sauce, brown gravy, water and green beans. Simmer 10 minutes. Top with mounds of mashed potatoes and sprinkle with grated cheese. Heat until cheese melts. Serve hot.
Make a roux as follows: Melt the butter or oleo; add flour and onion, chopped fine, and 8 oysters, drained of their liquor and chopped in small bits. Brown all, stirring constantly to avoid burning, then add the oyster liquor and an equal amount of water. Add a few stalks of chopped celery (this gives it a good flavor). Season with pepper and salt. Let simmer slowly for 15 or 20 minutes.
In large bowl, soften yeast in warm water. In a small saucepan, melt margarine and honey. Remove from heat and add to this the beer and next three spices. When just warm, add beer mixture to the yeast and stir in a combination of the rye flour and 1 1/2 cup flour. Then add enough white flour to form a ball of dough and knead this on a board for about 5 minutes. Form a nice round loaf and place in a greased 8-inch pan in a warm area to rise for 1 hour. Bake in a 375° oven for 25 to 30 minutes. Cool on a rack. Great with soup meals and no hangover!!!
Beat egg yolks; add sugar, butter, spices, vinegar, pecans and raisins that have been put over steam to plump. Last, fold in beaten egg whites. Pour into unbaked pie shell. Bake at 350° until thick and brown.
Mix together margarine, flour and pecans and pack in baking dish (9 x 5-inch). Bake at 400° for 10 to 12 minutes. Mix together sugar, cream cheese and 3/4 of Cool Whip (save enough for topping). Spread mix on cool crust. Mix together pudding, milk and lemon juice and spread over cream mixture. Top with Cool Whip that was saved and sprinkle with chopped pecans. Chill overnight.
Peel banana and cut in half. Insert stick. Place on tray. Freeze until firm (about 1 hour). Combine chips, fudge topping, water, and microwave for 45-60 seconds. Stir. Remove bananas from freezer, dip in chocolate, roll in rice cereal, and refreeze.
Knead crescent roll dough together. Fix on cookie sheet and bake 11 to 13 minutes at 350°. Let cool. Mix next 3 ingredients together and spread over cooled dough crust. Cover with chopped vegetables and top with shredded Velveeta. Nice summer party pleaser!
Combine in large pan on stove: sugar, milk and margarine. Bring to boil. Turn to medium heat. Stirring constantly, boil to soft ball stage. Remove from heat and add peanut butter, Marshmallow Creme and vanilla. Pour into buttered 13 x 9-inch pan and cool.
Combine ingredients in 1 1/2-quart casserole. Stir to mix. Bake in moderate oven at 350° for about 1 1/2 hours. Let stand 10 minutes before serving. Makes 8 servings.
Peel and cut apples. Put in bottom of pie plate. In bowl, mix 1 cup sugar, 1 cup flour, melted butter, chopped nuts and eggs. Pour over apples. Then top with teaspoon of cinnamon. Bake for approximately 45 minutes until golden brown.
Mix flour and salt in small bowl. Blend in shortening with pastry blender until mealy. Sprinkle water on and toss with fork until sticks together. Roll out 1/2 on well floured surface. Put in pie plate and crimp edges. (Makes 2 crusts; can freeze one.)
Combine all ingredients except powdered sugar. Form 1-inch balls. Bake on greased cookie sheet at 350° for 20 to 25 minutes. Cool slightly. Roll in powdered sugar. Makes about 4 dozen.
Mix first 6 ingredients; shape into balls. Place in refrigerator for about 20 minutes. Take out and roll in pecans. Let set overnight before serving. Keep in refrigerator. This freezes well.
Beat on low speed all ingredients, until very fluffy. Stir in raisins and stiffly beaten egg whites. Pour into 9-inch pie shell. Cook at 350° for 25 to 30 minutes.
Beat egg white and salt until stiff in glass bowl. Cream the sugar, shortening and butter; beat well. Fold in egg white and mix well. Blend in milk, 1/4 cup at a time. Beat well and add vanilla.
Bring water to a boil, add Jell-Os and marshmallows. Stir until dissolved. Chill until consistency of egg whites. Cream the cheese; add vinegar, pineapple and nuts. Fold into Jell-O mixture. Chill until congealed.
Mix first 5 ingredients with a spoon until well mixed. Pour into 13 x 9 pan. Bake 30 minutes at 350°.
Cut pineapple in half lengthwise. Cut fruit from shells, leaving shells intact. Cut pineapple into chunks. In bowl, combine fruit and spoon into pineapple shells. May be served with yogurt.
Measure biscuit mix into 1-quart bowl. Stir in milk to make soft dough. Turn out on lightly floured pastry cloth. Knead lightly several times. Roll out in 8-inch square. Brush with melted butter. Mix together sugar and cinnamon. Sprinkle on dough. Roll up. Cut in 1-inch pieces. Combine softened butter and brown sugar in 8-inch cake dish. Spread to cover bottom. Scatter nuts over sugar mixture. Arrange rolls in dish. Microwave 5 to 6 minutes on High, or until toothpick inserted is clean. Let stand 5 minutes. Invert onto serving plate.
Preheat oven to 350° (175°C). In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9 x 5-inch loaf pan and cover loosely with foil. Bake in a preheated oven approximately 1 hour or until internal temperature reaches 160° (70°C).
Fry fatback in black iron skillet until golden brown and all fat is cooked out of meat. Pour off excess grease. Brown about 3 tablespoons of flour in grease. Add about 2 cups of milk and water. Thicken gravy to thickness desired. Serve with hot, homemade biscuits. This meal is good with fried corn and sliced tomatoes.
Mix ingredients in order given (add pecans last). Form dough into small balls. Bake at 275° for 30 minutes, then increase heat to 325° and bake for an additional 10 minutes. Cool slightly; roll in powdered sugar. Usually requires two rollings to coat them thoroughly. Makes about 4 dozen.
Mix cake mix according to directions. Pour batter into 2 greased and floured 8-inch pans. Bake according to directions. Mix sour cream, sugar and 1 package of coconut in bowl; mix well. Set in refrigerator. When cake is done, slice layers in half with thread. Take out 1 cup of sour cream mixture and layer between all 4 layers of cake. Place cake in refrigerator for 30 minutes or until cake is cool. Mix remaining sour cream mixture with Cool Whip and mix well. Spread mixture over cooled cake and sprinkle with remaining package of coconut. Keep cake in refrigerator.
In bowl, cut shortening into flour, spices, salt and sugar. Reserve 1 cup for later. Add remaining ingredients. Pour into greased 9-inch square pan. Sprinkle with reserved crumbs. Bake at 375° for 30 to 35 minutes.
Heat pineapple and juice in medium size saucepan until boils. Dissolve Jell-O in hot pineapple. Beat cream cheese in mixture until smooth. Cool. Fold in Cool Whip. Pour into mold or salad bowl.
Mix sugar, flour and cocoa well in heavy saucepan. Add milk, butter and egg yolks. Bring to a boil over medium heat. Add 1 teaspoon of vanilla and stir well. Cook until thickened and pour into baked pie shells.
Beat cream cheese in a large mixing bowl at high speed of an electric beater until light and fluffy. Add 1/4 cup coffee, beating just until blended. Stir in grated chocolate and 1/2 cup almonds. Set aside 1 cup whipped topping. Fold remaining whipped topping into cream cheese mixture. Brush cut sides of ladyfingers thoroughly with remaining 1/2 cup coffee. Arrange 2/3 of ladyfingers in bottom and up sides of a 2-quart bowl (such as a large mixing bowl). Spoon cream cheese mixture into center. Top with remaining 1/4 cup almonds. Cover and freeze 30 minutes. Garnish, if desired. Makes 8 servings.
Wrap bacon around cocktail wieners and secure with toothpick. Roll in brown sugar and bake at 350° until bacon is done, about 25 minutes.
Combine soups and water. In a 9 x 13-inch pan, put a very thin layer of soup mixture. Then put a layer of noodles, 1/2 onion, 1/2 sauerkraut and 1/2 cheese, then noodles, hamburger, onion, sauerkraut and cheese. Mix soups together. Pour over top. Bake 1/2 hour at 350° covered, then uncover and bake another 1/2 hour.
Combine brown sugar, salt, cinnamon and flour, using a pastry blender. Cut butter into ingredients. Add apples. Bake at 350° for 1 hour. Cool and serve with ice cream.
Mix oatmeal and buttermilk; let stand 3 to 5 minutes. Beat in eggs, then dry ingredients. Fry in lightly greased skillet. Makes 12 (4-inch) pancakes.
Boil chicken, sausage, Taso, chopped onion, bell pepper, garlic, thyme, bay leaves, Worcestershire sauce, salt and pepper until chicken is done. Take chicken out and debone and set aside. Put oil in skillet and add flour and brown, stirring constantly on medium heat. When as brown as you want, pour into pot with juice that you cooked the chicken in. Turn to high heat. When this starts to boil, turn to medium heat and add chicken, parsley and green onions and cook 15 to 20 minutes. Serve hot over rice. Sprinkle file (felay) over top.
Mix oats, coconut, peanut butter and vanilla. Set aside. Combine remaining ingredients in a saucepan and bring to a boil. Boil for 1 minute, stirring constantly. Pour hot mix over oat mixture. Mix well. Drop by teaspoon on wax paper. Makes 3 dozen.
Pour warm water into large mixing bowl. Dissolve sugar in water. Stir in yeast until it melts. Combine solid shortening and hot mashed potatoes. Mix until soft and room temperature. Beat eggs until room temperature. Add to mixture. Stir in flour 1 cup at a time. Cover bowl. Let stand in refrigerator overnight. Dough should double. Form into desired shape. Baste with melted butter. Let rise 45 minutes. Bake 15 minutes at 400°.
Dissolve gelatin completely in boiling water; add cold water. Refrigerate until slightly thickened. Slice strawberries; reserve a few for garnish, if desired. Sprinkle with sugar. Stir whipped topping into gelatin until well blended. Gently stir in strawberries and cake cubes. Spoon into a 10-inch tube pan or a 13 x 9-inch cake pan. Refrigerate 3 hours or until firm. Unmold or cut into squares; garnish with additional whipped topping and strawberries. Makes 12 to 15 servings.
Mix together thoroughly the condensed milk and egg yolks. Add lemon juice last and mix well. Pour into pie crust.
Preheat oven to 350°. Melt candy bars and syrup together in top of double boiler. Add vanilla. Stir and cool. Cream together margarine and sugar. Add eggs, one at a time, beating well. Stir in chocolate mixture; beat. Sift flour and soda together. Add alternately with buttermilk to the first mixture. Stir in nuts. Bake in greased and floured tube pan for 1 to 1 1/2 hours.
Crush 1/2 cup chips; place in bottom of large casserole dish. Add corn (drained). Remove tamales from sauce. Cut in 1/2-inch pieces. Add chili beans. Layer with another 1/2 cup crushed chips. Pour sauce from tamales over chips and cover with cheese. Put in microwave oven until cheese melts. (If not hot enough, dust with chili powder.)
Cut potatoes in 1-inch cubes, leaving skins on potatoes. Put potatoes in large Ziploc bag with onion soup mix and oil; shake to coat. Pour into shallow baking dish. Bake at 450° for 40 minutes.
Blend sugar, margarine and Crisco thoroughly. Add eggs, one at a time. Beat all the ingredients 5 minutes. Add orange flavoring and vanilla. (I also add a little food coloring, a few drops of yellow and red make orange.)
Mix together. Pour into 7 1/2 x 12-inch baking dish. Put one pound grated cheese on top. Bake for about 15 minutes at 350°.
In saucepan, bring broth to boil. Add carrots; simmer 2 minutes; cool. Stir in remaining ingredients. Chill 6 hours or more. Stir occasionally.
Dissolve oleo, sugar and salt in scalded milk. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water and add to milk mixture. Mix in eggs and cardamon. Gradually add about 7 cups flour until dough does not stick to fingers (but softer than bread dough). Place onto a greased bowl. Cover and let rise until double. Divide dough into two pieces and roll each into a rectangle about 1/2-inch thick. Brush with melted butter, brown sugar, cinnamon and nuts or raisins. Roll as for jelly roll and seal edges. Cut into 1-inch pieces. Place into 9 x 12-inch greased pan (12 rolls to a pan). Let rise for 1 hour. Bake in 350° oven about 20 to 25 minutes until golden brown. Remove from pan and cool. Frost with thin powdered sugar frosting.
Pop the popcorn seed. Boil the margarine, brown sugar and Karo for 5 minutes. Then sprinkle the baking soda in. Pour over popcorn and toss to mix. Bake 15 to 20 minutes at 250°. Stir and bake another 10 minutes.
Mix dry ingredients together and add 1/2 cup vegetable oil. Stir until crumbly. Keep out 1 cup and press remainder in 9 x 13	x 2-inch pan. Spread mincemeat over this and sprinkle top with reserved mixture and 1 cup chopped nuts. Bake at 400° for 30 minutes.
Heat oven to 350°. Grease a pie plate and dust with sugar. Reserve 1 2/3 cups cake mix; keep it dry. Beat remaining cake mix, water, oil and eggs. Spread in a pie plate. Bake 30 to 35 minutes. Cool completely.
Break bread into a baking dish in small pieces. In bowl mix 1 cup sugar, milk, vanilla, egg yolks and butter and pour over bread in 10 x 8 x 2-inch dish. Bake in preheated oven at 450° for 15 minutes. Remove and make meringue. Beat egg whites with 1/4 cup sugar until stiff. Cover pudding with meringue and rebake for 2 to 4 minutes, until meringue is golden brown. Serves 12.
Brown sausage and drain very well. Add cooked rice and other ingredients. Mix well. Just heat until hot and serve.
Beat eggs, sugar, shortening, molasses and sour cream, then add salt, cinnamon, allspice, cloves and baking powder. Mix well, then begin adding flour. Let stand overnight. Drop by teaspoonfuls or roll out. Bake at 375°.
Combine ground beef, onions, green pepper and oil. Brown in a large skillet or pan. Then add tomatoes and corn. Simmer for 5 minutes. Remove from heat. Add chili powder, salt and pepper.
Place milk in 2-quart casserole. Heat on full power for 9 to 11 minutes or until heated through and temperature of 190°F is reached. Stir halfway through heating time. Beat egg yolks with sugar and spices in small bowl. Stir one cup of hot milk into egg mixture, then gradually blend all of egg mixture into milk. Heat on full power for 2 or 3 1/2 minutes or until warmed. Stir halfway through heating time. Stir in vanilla.
Combine biscuit mix and brown sugar. Stir in remaining ingredients until the batter is moistened; do not overbeat. Grease bottoms of 12 muffin cups. Divide batter evenly among cups. Bake at 400° for about 15 minutes or until golden brown.
Mix everything, including juices. Bake 30 minutes at 350°. Take out and stir. If dry, add water. Place back in oven for approximately 30 minutes.
Mix all ingredients together (do not overmix). Pour into greased 8 x 12-inch pan and bake at 350° for 30 minutes (if pan is glass, bake at 325°). Do not overbake.
Combine sugars, milk and butter in saucepan. Bring to boil, stirring frequently. Cook to soft ball stage, 238°, stirring occasionally. Add peanut butter, Marshmallow Creme and vanilla; stir to blend. Pour into greased 8-inch square pan. Refrigerate until firm. Cut into squares.
Melt butter in pot on low heat. Add cocoa; stir well. Add sugar and flour; mix well. Remove from heat. Add eggs and vanilla flavoring; mix well. Add pecans; stir. Pour into pie shell. Bake at 300° for 30 minutes, or until side is set and middle is not hard. Cool; serve with Cool Whip or vanilla ice cream. Makes 1 pie.
Peel apples and fill 3 quart crock-pot full. Cook 12 hours on low. Add sugar, cinnamon, allspice and cloves. Turn on high and cook for 4 more hours. Put in jars and seal.
Mix the flour, sugar and baking soda together. Add oil, eggs and vanilla. Beat in mixer at medium speed. Dough will be stiff. Add pineapple. Mix with spoon. Grease and flour a 10-inch tube pan. Pour batter into pan and bake at 350° for 1 hour. Cool in pan 25 minutes before removing. Powder with confectioners sugar or you may apply your favorite icing.
Mix zucchini, onions and salt; let set overnight. Drain and rinse. Add cider vinegar, celery seed, sugar, turmeric, cornstarch, mustard seed and pimento. Mix and cook 30 minutes. Bottle and seal.
Grease 9 x 13-inch baking pan or baking dish. Set oven at 350°. Cream sugar, egg and butter together until fluffy. Sift flour, baking soda, baking powder and salt together. Gradually beat into butter mixture. Add vanilla and milk. Beat until smooth. Stir in blueberries. Pour into cake pan or dish. Bake 50 minutes. Test. Frosting or drizzled frosting on top after cooling is optional.
Beat orange juice, sherbet and ice cream with rotary beater until well mixed. Add ginger ale. Stir well. Serves 30.
Prepare brownie mix according to directions. Pour in oblong baking dish and bake for 20 minutes. While brownies are baking, mix together cream cheese, condensed milk and vanilla. Pour mixture over brownies and continue baking for 15 minutes. Allow to cool and pour cherry pie filling over cheese mixture. Cut into bars.
Mix all together. Roll out, cut and put on top of stew, leaving cover on until dumplings are cooked, about 20 to 25 minutes.
Mix water and jello; heat almost to boiling point. Add pineapple and boil 1/2 minute. Remove from heat and let cool. Add sour cream and nuts. May add chopped maraschino cherries for color. Pour into a greased mold.
Melt olive oil and butter in kettle. Mix in flour until smooth. Saute onions until soft (about 30 to 40 minutes). Add broth, salt and pepper; simmer 30 minutes. Add red wine and simmer 5 more minutes. Spray soup bowls with Pam and fill with hot soup. Place toasted bread on top and cover with cheese. Place under broiler until cheese is melted.
Dip chicken into milk and egg, then dry mixture. Bake, covered at 350° for 1 hour. (Check after one hour.)
For easy preparation, saute or microwave boneless chicken. Preheat oven to 400°. Spread chicken and vegetables evenly in prepared dish. Stir together soup, broth and pepper in a small bowl; pour evenly over chicken mixture. Combine Recip-Ease baking mix, milk and butter in a separate bowl; stir until smooth. Pour flour mixture over ingredients in baking dish. Bake for 45 minutes or until golden brown. Cool for 10 minutes before serving. Makes 4 to 6 servings.
Peel and quarter the potatoes. Cover potatoes with water and bring to a boil. Drain potatoes, reserving 1 cup liquid. Put a layer of potatoes in baking dish. Sprinkle on part of the sugar and dot with margarine. Repeat this until all ingredients are used. Slice the orange and lemon in thin slices. Pour reserved liquid over all. Cover and bake until syrupy. Uncover and bake until lightly browned. Bake at 350° for 30 minutes.
Cream margarine, sugar and cream cheese until light and fluffy. Add salt and vanilla. Mix well. Stir in flour. Spoon into greased 10-inch tube pan. Bake in preheated 325° oven for 1 1/2 hours. Cool in pan for 15 minutes, then on rack.
Beat eggs, sugar and salt. Add pineapple, butter, crumbled bread and lemon. Bake at 350° until lightly browned.
Generously grease a muffin tin or Pyrex cups. Set in cold part of refrigerator while preparing batter. Break eggs into bowl; add milk, flour and salt. Mix well with wire whisk or spoon, disregarding the lumps. Fill cold greased cups until 3/4 full. Pyrex cups about 1/2 full. Put in cold oven; set the controls at 450° now, not until turn on oven heat. Bake about 30 to 35 minutes. Do not peek. The secret is starting with a cold oven. The popovers should be eaten immediately but if you must hold them, pierce each one. Keep warm. Try these fast and easy one bowl popovers that really pop.
Place meat, onion and garlic in large, heavy frypan or Dutch oven. Cook until light-colored. Add oregano, comino seed, chili powder, tomatoes, hot pepper sauce, salt and hot water. Bring to boil; lower heat and simmer about 1 hour. Skim off fat during cooking.
Stir all together. Bake in a greased and floured 9 X 13 inch pan at 350° for 35-40 minutes, or until lightly brown, then let cool. Frost with cream cheese frosting.
Combine ingredients in a greased dish. Put in oven, uncovered, at 350°. After margarine has melted, stir well. Bake 50 to 55 minutes or until all liquid is absorbed.
Dissolve gelatin in boiling water. Drain blueberries and pineapple. Measure liquids and add enough water to make 1 cup. Add to gelatin mixture. Stir in drained blueberries and pineapple. Pour into 2-quart flat pan or dish. Refrigerate until firm.
Combine in a large kettle and boil until cabbage is tender. Pour into sterilized jars. Seal. Makes 12 pints.
Dissolve aluminum chloride in water. Bottle and use when necessary. Apply with a small swab of cotton. Bathe the underarm before applying a small amount of the deodorant and let dry. (May be left on overnight.) Before dressing, bathe underarm and dust with powder.
Shred cabbage. Add salt. Let stand for 1 hour. Then squeeze out excess juice. If desired, use chopped celery, peppers or carrots.
In a large saucepan, combine the first 5 ingredients. Bring to a boil; cook 5 minutes, stirring constantly. Remove from heat and add the baking soda and nuts. Beat down and pour over the popcorn in a large mixing pan. Stir until all corn is coated. Place corn on greased cookie sheets. Bake 1 hour in a 200° oven. Cool on pan, then break into pieces.
*Can add salt, pepper, garlic salt, rosemary, oregano and other seasonings to suit your taste.
Mix flour, salt, baking powder and cocoa. Sift together. Cream the oleo, Crisco and sugar. Add eggs, one at a time. Start with flour and milk and end with flour. Mix well and put in tube cake pan. Cook at 325° for 1 hour or until done.
Mix grean beans, Cheese Whiz, about 1/3 the can of French onions, and mushroom soup together. Pour into 9 1/2 x 13 casserole dish. Bake uncovered at 350° for 25 minutes or until bubbles. Put remainder of French onions on top and return to oven until French onions are toasted but not burnt.
Melt butter and saute onions. In a large bowl, mix all. Pour into 2-quart baking dish. Bake at 350° for 30 minutes, covered, and 15 minutes, uncovered.
Cream shortening and sugar. Add eggs, milk and vanilla to creamed mixture. Beat well. Blend in dry ingredients gradually. Mix in thoroughly the pecans, dates and cherries. Drop by teaspoon into crushed corn flakes, coating all around. Press 1/4 of a cherry on top and bake at 375° for 12 to 15 minutes on greased cookie sheet.