HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion in margarine. Add thawed broccoli. Cook together for a few minutes.	Add rice, mushroom soup and cheese. Mix well; place in a buttered baking dish. Bake for 30 minutes at 350°.
Combine sugar, water and syrup. Cook until mixture spins thread. Add peanuts; cook until golden brown. Remove from heat. Add soda; stir well. Pour onto greased cookie sheet. When cool, break and store in airtight container.
Dissolve yeast in water. Add sugar, salt and half of flour; mix well. Add oil and remaining flour. Mix until smooth; knead. Place in a greased glass bowl. Cover and let rise 2 hours (oil top first). Put on a floured surface and knead in more flour. Shape rolls and put in a greased muffin pan. Let rise again. Bake at 400°.
Brown pork and hamburg with a bit of butter in frying pan. Add seasonings. Boil and dice potatoes into very tiny pieces. Simmer potatoes and meat blend. Bake pie in 400° oven for about 15 to 20 minutes or until crust is browned.
Boil sugar and milk for 4 minutes. Add peanut butter and vanilla. Pour in greased cake pan. Cool before serving.
Working with half of the beans at a time, cook in boiling salted water, stirring often, 4 to 5 minutes until bright green and crisp-tender. Remove with tongs to bowl of ice water. Drain well on paper towels. (Can be made 2 days ahead. Wrap in paper towels and place in plastic food storage bag; refrigerate.)
In large bowl combine the last 5 ingredients. Add rice, broccoli and cheese. Put in greased casserole. Bake at 350° for 30 to 35 minutes.
Mix all ingredients until blended. Pour into greased 13 x 9-inch pan. Bake at 425° for 25 to 35 minutes.
Mix ingredients, using high altitude flour additions for cake mix. Pour into greased and floured 9 x 13-inch pan. Bake at 375° for 20 to 25 minutes.
Cook and drain asparagus. Combine and slowly heat soup and milk. In 1 1/2-quart baking dish, layer asparagus and soup mixture. Top with Parmesan or crackers if you wish.
Cook bacon by placing it on a rack over a shallow pan and baking at 350° for about 20 minutes or until crisp. Drain on paper towels and set aside. Combine all ingredients except bread and paprika in a bowl. Crumble bacon and add to mixture; set aside.
Cook chicken thighs about 45 minutes until done. Debone and chop chicken. Cook ground beef, and add all other ingredients. Add Rotel tomatoes and the hot catsup to individual taste. Let simmer 20 minutes.
Dissolve Jell-O in 1 cup hot water. Add 3/4 cup cold water, crushed pineapple, fruit cocktail and pecans. Pour into square pan. Let set until jelled.	Cover with Cool Whip.
Boil potatoes until done but not mushy. Cool, peel and shred into a buttered 2 1/2-quart casserole. Heat milk, whipping cream, dry mustard, salt, nutmeg and cheese until cheese is melted. Pour over potatoes. Sprinkle with paprika. Dot with butter. Cool; refrigerate 24 hours. Remove from refrigerator 1 hour before baking. Bake at 325° for 1 1/4 hours. Do not cover during baking. Serves 8.
Wash cucumber thoroughly if waxed. Shred unpeeled cucumber and press to remove excess water. Whip cream until stiff. Add cucumber, salt, hot pepper sauce and lemon juice. Stir to mix well. Make about 1 1/2 cups. Serve with fish in lieu of tartar. Makes a great dip also with raw veggies.
In a large bowl, place Eagle Brand milk, cream cheese and Tang. Beat until blended and fluffy. Fold in Cool Whip. Place in graham cracker crust and chill. Garnish with mandarin orange slices.
Cut up head of cauliflower. Cut up pieces of butter and put over cauliflower. Add 1 cup shredded cheese. Top with Ritz crackers, sprinkled with butter. Bake in 9 x 12-inch pan at 350° for 1/2 hour.
For a no-mess way to make crumbs, crush in plastic bag using rolling pin to crush.
Place ribs on a rack in a large, shallow roasting pan. Bake, uncovered, at 350° for 1 1/2 hours.
Combine all ingredients, except noodles. Stir until well blended; top with the Chinese noodles. Yield: 8 servings.
In 2-quart saucepan, combine soup, milk, cheese, garlic powder and pepper. Add broccoli and carrots. Over medium heat, heat to boiling. Cover and cook over low heat 5 minutes or until vegetables are tender, stirring often. Add chicken. Heat through, stirring often. Serve over macaroni. Toss before serving. Serves 4.
Beat smooth the cream cheese, egg and 1/3 cup sugar. Add chocolate chips and set aside. In separate bowl, beat until smooth all remaining ingredients. Fill cupcake tins 1/2 full of chocolate mixture. Drop 1 tablespoon cream cheese mix in center of each. Bake at 350° for 30 minutes. Makes 12 to 14.
Line a 9 inch square pan with foil. Spray pan. Arrange marshmallows. Melt chips, peanut butter and butter. Pour over marshmallows. Cut in between marshmallows to serve.
Mix well. Stir in 1 cup of cream. Cook until thick. Flavor with vanilla.
Using electric mixer or food processor, combine cream cheese and mayonnaise until creamy. Stir in remaining ingredients. Serve with crackers or vegetables. Yields 2 cups.
Mix in order given. Pour in pie crust and bake in 350° oven for 35 to 40 minutes or until slightly set in center. Be sure not to overbake. Let pie cool before serving.
Cut berries up and sprinkle with sweetener. Heat water with cornstarch and salt, stirring until thickened. Stir in Jell-O and seasonings. Cool a bit. Fold in strawberries. Pour into an 8 or 9-inch pie plate or Low Calorie Pie Crust. Chill. Top with frozen whipped topping if desired.
Cook noodles according to package; drain, set aside. Heat soup with milk. Mix drained tuna, soup, mayonnaise and onion in Pam sprayed 2-quart baking dish. Salt/pepper to taste. Add drained noodles and mix thoroughly. Bake at 425° approximately 20 to 25 minutes.
Dissolve gelatin in hot water. Add sugar and stir until dissolved. Add water, lemon juice and pour over cracked ice. Add ginger ale last. Serves 12.
Mix flour and salt in bowl. Mix in oil well and then water. Knead dough for 15 minutes. Flour pastry sheet and roll dough out as desired.
Chill pineapple juice and sparkling apple juice. Combine undrained pineapple, fruit and mint in 6 cup mold. Add enough juice or water to fill. Freeze. Combine punch ingredients in bowl. Float ice mold.
Prepare noodles as directed; drain. In large skillet, cook ground beef, green pepper and onion over medium heat for 5 to 7 minutes. Add tomatoes, bouillon, Worcestershire sauce and pepper; simmer for 5 minutes. Remove from heat. Stir in milk, Ricotta cheese and rotini noodles. Pour into a 2 1/2-quart baking dish. Top with remaining cheese. Bake, covered, in a 350° oven for 30 minutes.
Wash asparagus. Put into a small amount of boiling salted water in a skillet. Bring to a boil. Reduce heat and cook 5 minutes, uncovered. Cover and cook an additional 10 minutes or until just tender. Pour melted butter into a greased 1 1/2-quart casserole. Put cooked asparagus into casserole and sprinkle with mixture of cheese, salt and pepper. Bake at 450° for 5 to 10 minutes or until cheese is melted. Makes 6 servings.
Brown sausage and ground beef. Drain grease. Add cheese and melt. Add slices and let cool. Spread on small slices of rye bread. Good to freeze for later use.
Mix first 4 ingredients with mixer on medium until very fluffy. Stir in vanilla. Spoon into crust. Chill for 30 minutes. Serve.
Rub dish with oil. Dissolve gelatin in hot water. Add the softened cream cheese and stir until completely dissolved. Add remaining ingredients and congeal. Easy to divide into two smaller salads. May be used as a dessert or salad.
Mix together first 7 ingredients and pour into 9x13 pan. Mix together 1/2 cup brown sugar and 1 cup chopped pecans; sprinkle over top. Bake 1 hour at 350 degrees.
Mix gently in large casserole dish. Cover with pie crust and prick few times with fork. Bake at 350° until brown (15 to 20 minutes).
Cook onions, bell peppers, tomato juice, lemon peel, paprika and garlic in 10-inch skillet over medium heat 5 minutes. Reduce heat to medium-low. Stir in broth. Cover and cook about 10 minutes or until liquid has almost evaporated. Stir in basil, lemon juice and salt. Keep warm.
Add cocoa to sugar and mix well. Stir in 2 cups milk to make smooth mixture. Cook over medium heat. Beat egg yolks. Add cornstarch and 1/4 cup milk to make smooth blend. Add salt and stir into cocoa/sugar mixture. Cook until thick, stirring constantly. Add vanilla and margarine. Cool. Pour into baked pie shell. Top with meringue made of egg whites and 4 tablespoons sugar. Bake at 375° until meringue is lightly brown. Cool 2 to 4 hours prior to serving.
Mix all ingredients. If needed, add enough flour to make a dough like baking powder biscuit dough. Put in a 9 x 13-inch pan or 2 (8 x 8-inch) pans. Bake 30 to 40 minutes at 350°.
Combine sugar, cloves and pineapple. Remove ham 30 minutes before baking ends. Score top of ham in crisscross pattern. Coat ham with glaze. Return to oven. Baste ham with balance of glaze every 8 to 10 minutes.
Chill evaporated milk. Dissolve jello in boiling water. Add ice cubes to thicken jello. Add lemon juice and sugar to jello. Whip evaporated milk until thick (peaks easily when spoon is used to make a peak). Fold milk into jello mixture. Pour into a large Pyrex dish (11 x 14-inch) to which vanilla wafer crumbs have been put on bottom. Sprinkle top with remaining vanilla wafers. Chill.
Finely grate cabbage. Add onion. Mix remaining ingredients for dressing. Toss dressing with cabbage mixture. Chill; garnish with tomatoes.
Put veggies or cucumbers in jars and add to each jar 1 Tbsp dill seed, 2 cloves garlic, and 7 peppercorns. Combine vinegar, salt, and water and bring to a boil. Fill jars with liquid 1/2 inch from the top. Makes about 7 pints.
Mix first 4 ingredients thoroughly. Sift dry ingredients together and stir into mixture. Chill the dough 1/2 hour. Roll chilled dough into balls the size of small walnuts. Dip tops in sugar. Place 3 inches apart onto cookie sheet, sugar side up. Sprinkle each cookie with a few drops of water. This will crackle the top. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Mix together all ingredients, except nut meats and orange rind. Stir well. Add nut meats and orange rind. Drop by large teaspoonfuls on greased cookie sheet. Bake at 350° for 10 minutes.
In large skillet, melt butter over medium heat. Add onions and saute until golden and tender, stirring frequently. Add salt and pepper, then meat stock; stir until mixture bubbles. Spoon into four crocks or small casserole dishes. Top with toasted bread. Sprinkle with Parmesan cheese and Mozzarella or Swiss cheese. Bake at 350° until cheese is melted (about 15 to 20 minutes). Use oxtail or neck bones for meat stock.
Preheat graham cracker crust. Mix Eagle Brand milk, egg yolk and lemon juice until fluffy. Stir in lemon rind. Pour into crust. Top with Cool Whip topping. Chill overnight.
Dissolve jello in hot water. Add cranberry sauce and stir smooth. Add pineapple, celery and pecans. Stir until mixed. Refrigerate.
Melt and blend well. Serve hot with the regular Frito-Lay bite-size chips.
Peel sweet potatoes. Wash and slice in finger size pieces. Cook down oranges until tender. Do not stir; shake pan.
Blend one cup of love and one half cup of kindness. Add alternately in small portions one cup of appreciation and 3 cups of pleasant companionship into which has been sifted three teaspoons of deserving praise. Flavor with one teaspoon of carefully chosen advise. Lightly fold in one cup of cheerfulness to which has been added a pinch of sorrow. Pour with tender care into small, clean hearts and let bake until well matured. Turn out on the surface of society. Humbly invoke God's blessing and it will serve all mankind.
Salt quail lightly and roll in flour, then brown lightly in melted butter. Remove to a casserole dish and cook the onion in butter until done but not brown. Sprinkle rosemary over each quail. Pour a teaspoon of honey over each one, then put the onions on top. Pour the can of undiluted chicken broth around quail. Cover and bake at 350° for 3/4 hour. Baste occasionally.
Heat oven to 350°. Cream margarine and confectioners sugar. Blend in 1 1/2 cups flour. Press mixture in bottom of ungreased baking pan, 13 x 9 x 2-inches. Bake 12 to 15 minutes. Mix remaining ingredients; spread over hot baked layer. Bake 20 minutes longer. While warm, spread with orange-lemon icing. Cool. Cut into bars.
Coat chicken in flour, salt and pepper. Brown in olive oil (prefer electric skillet). Remove from skillet. Add Marsala, onions and mushrooms. Cook down. Add chicken and simmer, covered, 25 to 30 minutes or until chicken is tender.
Cream together sugar, Crisco and butter; add eggs, one at a time. Add salt, baking powder and vanilla alternately with flour and milk. Bake at 325° for about 1 hour.
Make enchilada sauce mix according to package directions using the 8 ounce can tomato sauce and water. Meanwhile, heat 1/4 to 1/2-inch oil in small skillet. Fry tortillas one at a time about 3 seconds on each side. Drain on paper towel. Stuff tortilla with chicken and cheese. Place in 9 x 13-inch pan with seam down. When all are stuffed, pour sauce over them, sprinkle with olives and then add layer of cheese.
Preheat oven to 425°. Dip chicken into 1/2 cup buttermilk, then roll chicken in mixture of flour, salt and pepper. Melt margarine in 9 x 13-inch pan. Place chicken in pan, breast side down. Bake 30 minutes uncovered. Turn chicken and bake for 15 minutes more. Turn chicken again and pour mixture of 1 cup buttermilk and mushroom soup over chicken, baking 15 minutes more. Remove chicken to platter and serve with pan gravy. I have used crushed Ritz crackers instead of flour, and it gives a somewhat richer flavor.
Line pan with fruit. Cut bread into cubes. Melt butter. Mix with sugar and eggs. Pour over and bake at 325° until brown.
Fix veggies according to package. Drain and chop. Fry onion in margarine. Add flour, salt and pepper to taste, then add milk and bring to a boil 1 minute. Be careful not to let it burn. Add chicken broth, cheese, water, veggies and mustard. Heat through and serve.
Sift dry ingredients into bowl, and shortening, 1/2 c. milk, and eggs. Stir until flour is dampened, then beat 2 minutes. Pour into loaf pan, 4 by 13, and bake at 350 until done. The cake will be golden brown with a crack in top.
Wash and pick over berries. Pulp muscadines, placing hulls in one container and pulp in another. Add water to hulls just to cover and cook slowly until tender. Could be as much as an hour. Cook pulp slowly until seeds separate. Stir often to keep from sticking. Being careful to save all juice, put pulp through colander to remove seeds. Combine hulls with the water they were cooked in and the pulp and its juice, mixing well. Mix liquid mixture cup for cup with sugar. I usually use a Dutch oven that will hold 4 cups of each. Bring liquid to boil before adding sugar. Boil rapidly, skimming foam. Test for doneness by placing about a teaspoon in saucer and placing it in freezer sections of refrigerator. When it jells, remove mixture from fire. Pour into jars. Add paraffin and jar tops.
Place all ingredients in bowl and stir in 3/4 cup Miracle Whip. Serves 8.
In 10-inch skillet, heat oil. Cook chicken until brown on all sides. Spoon off fat. Stir soup mix and water into skillet; cover and simmer 30 minutes.
Start water boiling. Cream 1 cup sugar and butter together. Add flour, baking powder, salt and milk and mix well. Pour batter into buttered pan (jelly roll pan), then pour blackberries on top. Now sprinkle sugar on top and pour over 1 1/4 to 2 cups of water. Bake in a 350° oven until top is golden brown, about 50 minutes.
Mix all ingredients together. Press into a greased loaf pan. Sprinkle with bread crumbs sauteed in butter with a little thyme or rosemary. Bake at 375° for 1 hour. Serve with Curry Sauce.
Turn toast into crumbs. Stir in powdered sugar and lemon peel or juice. Using a fork or pastry blender, blend in butter or oleo, softened. With fingers or back of spoon, press crumbs very firmly into pan and up on sides. Set aside.
Mix the first four ingredients in a casserole dish, top with the margarine. Bake uncovered at 350° for 1 1/2 hours, stirring occasionally. Serves 5.
Cook figs and sugar together until figs are very soft. Add jello and Sure-Jell. Boil for 5 minutes. Stir well. Pour in jars while hot to seal.
Preheat oven to 400°. Grease baking sheet. Melt butter in saucepan; add garlic and saute for 10 seconds. Remove from heat. Combine bread crumbs, cheese, parsley, thyme and pepper. Dip chicken in butter; roll in bread crumb mixture to coat. Drizzle with remaining butter. Bake until chicken is lightly browned, about 25 to 30 minutes. Serve immediately.
Cut Velveeta into chunks. Place all ingredients in a crock-pot and cook on low 3 to 3 1/2 hours or until heated through. Stir occasionally.
Dissolve gelatin in 1 1/2 cups boiling water. Add cranberry sauce and remaining ingredients. Mix well. Pour into mold. Chill until set.
Place chicken on bottom of oblong baking dish. Prepared stuffing on top. Mix soup, mayonnaise and sour cream, pour on top. Bake at 350° for 30 minutes.
Melt butter, sugar and syrup. Add oatmeal and flour. Bake at 350° for 10 minutes. Melt chocolate chips and peanut butter. Spread on baked crust. Cut into squares while warm.
Pour strong black coffee and water in skillet and stir to loosen all the brown particles from the bottom of the skillet. Bring to a full boil. It's ready to serve!
Combine all ingredients in order; top with 2 to 3 cups crushed cracker crumbs. Bake in a 9 x 13-inch buttered dish at 350° for 45 minutes.
Preheat oven to 275°. Spray a large roasting pan with nonstick cooking spray.
Dissolve yeast in warm water and set aside. Place butter in small sauce pan and bring to a boil. Remove from heat and stir in sour cream and sugar. Cool to lukewarm. Pour into a large mixing bowl and add yeast mixture, salt and eggs. Add flour and mix well. Cover and refrigerate until time to use. When ready to use punch down dough, roll out and place on a greased baking sheet. Cover and let rise in a warm place free from draft until double in bulk. About an hour. Bake at 375° for 10 to 12 minutes or until brown. Yield 4 dozen.
Boil mostaccioli 8 minutes (not overdone). Saute pork (cut in strips) in olive oil and seasonings. Remove from pan. Put in capers and wine (red wine is okay). Bring to boil. Add more basil if desired. Add defrosted peas (at least at room temperature). Add fresh tomato, seeded and cut in pieces. Put all ingredients together. Mix well. Nice one-dish meal. Serves 4.
Heat oil in skillet. Add meat; cook, breaking up with spoon. Stir in tomatoes, tomato sauce and vegetable juice. Cover bottom of oiled 13 x 9-inch baking dish with thin layer of meat sauce. Add layer of uncooked noodles, cottage and Mozzarella cheese. Repeat layers until all ingredients are used, ending with meat sauce on top. Cover tightly with heavy aluminum foil. Bake in a 350° oven for 1 hour. Remove from oven; let stand for 15 minutes. Sprinkle with Parmesan cheese and parsley. Cut into squares and serve. Serves 6 to 8.
Mix all ingredients together. Bake at 350° for 20 minutes. Serve with crackers.
Sprinkle chicken with salt and pepper. Brown in skillet with butter. Remove the chicken to a greased 13 x 9 x 2-inch baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce. Mix well. Pour over chicken. Bake, uncovered, at 350° for 1 1/2 hours, basting every 15 minutes. Yield: 4 to 6 servings.
Mix dry ingredients. Add eggs, milk and shortening. Mix just until well blended. Make in greased pan at 450° for 35 minutes or until light brown and cornbread leaves sides of pan. (If using for dressing, make ahead of time and let cool.)
Heat oven to 375°. Cream butter and sugar until light and fluffy. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk. Beat until smooth. Pour into greased 10 x 5 x 3-inch loaf pan or greased 1 1/2-quart casserole. Spoon drained fruit over batter. Mix sugar and juice and pour over the top. Bake 45 to 50 minutes. Serve warm with Cool Whip or ice cream.
Cut up artichoke hearts and mix all ingredients together. Bake at 350° for 20 minutes. Don't over cook or the dip will separate.
In small bowl, combine powdered sugar and cream cheese; cream thoroughly. In large bowl, mix pudding, milk and vanilla. Beat and combine with ingredients in small bowl. Fold in Cool Whip. In separate bowl, crush Oreo cookies.
Drain apricots, reserving 12 ounces juice. Cut apricots into small pieces. Combine all ingredients and stir until sugar dissolves. Fill 5 ounce paper cups 3/4 full; freeze.
Place chipped beef on bottom of baking dish. Wrap each breast with strip of bacon and place on top of beef. Mix the sour cream and soup together; pour over chicken. Bake in oven, uncovered, at 275° for 3 hours. Very good. Serve with yellow rice.
Mix all ingredients together. Pour into 11 x 13-inch casserole dish. Cover with Ritz crackers and drizzle with margarine or butter. Bake at 350° for 25 minutes.
Mix pineapple, nuts, sugar and 1 cup coconut. Do not drain. Let cool in refrigerator. Take jello and 2 cups boiling water. Fold in strawberries. Have a little icy. Cool in refrigerator. Mix pineapple and jello mixture together. Fold in 1 tub Cool Whip. Break cake into bite-size pieces. Start with cake and layer with mixture, ending with cake. Cover with Cool Whip. Sprinkle remainder of coconut and nuts. Cover with foil and refrigerate overnight.
Mix first 5 ingredients in brown paper bag and let stand 15 minutes. Mix remaining ingredients. Add to crackers in bag and shake. Put on baking sheet and bake in warm oven for 15 minutes.
Crumble cornbread in bottom of pan. Pour pinto beans on top of bread. Cut up celery, onions and peppers. Spread over top of beans. Mix mayonnaise and pickle juice well and pour over top. No baking required. Best when made the day before serving.
Set oven at 400°f. 200°c. gas mark 6. Grease a shallow 11 x 16 pan, line with waxed paper. Grease and lightly flour the paper. Sift together the flour, cocoa and cornstarch. Beat the egg whites with salt until they hold soft peaks. Beat in the sugar a tablespoon at a time. Continue beating until egg whites are very firm. Break up the yolks with a fork, add vanilla. Fold 1/4 of egg white mixture into the yolks. Pour this on top of the remaining whites. Sprinkle cocoa mixture on the top, fold gently together. Do not over mix. Spread evenly into the pan.
Mix all ingredients. Pour into baking dish. Bake at 350° for 30 minutes.
Mix ingredients. Spray a 6-muffin pan with Pam. Pour mixture into muffin pan and bake at 400° until done.
Dissolve gelatin and candy in boiling water. Stir in applesauce, lemon juice and salt. Chill to partially set. Form cheese into tiny balls (a few minutes in the freezer makes this easier to do). Fold cheese balls and nuts into mixture. Spoon into muffin tins with paper bake cup liners. Chill until set. Yields 15 (1/3-cup) molds.
Boil chicken; let cool and shred chicken. Set aside. Melt butter. Add milk, then cornstarch and cook until it thickens. Add shredded chicken pieces. Put in casserole dish. Place rolls on top. Bake in preheated oven at 350° until buns/rolls are brown.
In saucepan, bring pineapple to boil. Remove from heat. Add jello and stir until dissolved. Add buttermilk and mix well. Cool to room temperature. Fold in whipped topping. Pour in a 11 x 7-inch dish. Refrigerate several hours or overnight. Cut in squares. Makes 12 servings.
Heat milk. Sprinkle yeast over top of warm, not hot, milk and allow to dissolve. Add shortening, eggs, sugar, salt and flour. Mix well. Cover and let rise 15 minutes. Punch down and let rise another 15 minutes. Shape into rolls and place in greased pan. Cover and let rise 15 minutes. Bake at 375° for 15 minutes or until rolls are brown. Brush tops with butter.