HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil cut up broccoli and onions until tender (don't overcook). Melt 1/8 cup butter and blend in flour, salt and dash of pepper. Add milk and cook, stirring constantly until thick and bubbly. Reduce heat and blend in cream cheese. Place broccoli and onions into casserole dish and pour sauce over it. Sprinkle cheese on top. Mix remaining butter with bread crumbs and spread on top. Cook at 350° for 30 minutes.
Cook broccoli and beef bouillon cubes until tender. Butter a casserole and add drained broccoli. Sprinkle with onion and pour soup and sour cream over top. Sprinkle mixed cheese over top. Sprinkle with paprika. Bake at 350° for 25 minutes.
Put crackers, clams and onion through food chopper. If too thick, add a little clam juice. Fry in deep fat.
Combine ingredients and mix thoroughly until flour is absorbed. Shape into small balls. Bake at 350° for 15 to 20 minutes. These freeze well and can be heated quickly in the microwave.
Preheat oven to 400°. Grease 1 1/2-quart casserole. Cook sweet potatoes in boiling, salted water until done; peel and mash. Stir in all of remaining ingredients except 2 tablespoons of sugar. Turn mixture into prepared casserole and sprinkle with remaining sugar. Bake for 30 minutes. Makes 8 to 10 servings.
Sprinkle tenderizer on each side of roast and pierce with fork. Place roast in 13 x 9 x 2 baking pan. Combine remaining ingredients in a small bowl. Mix well. Pour over roast. Cover and chill overnight. Bake in marinade for about 2 1/2 hours at 325°.
Grease a 13 x 9-inch pan. Heat oven to 350°.
Put butter and peaches in deep baking dish. Place in a 350° oven. Make batter of sugar, flour, salt and milk. Add batter to butter and peaches. Don't stir. Bake for 1 hour.
Mix together and spread in 8-inch pie plate. Spread 1/4 cup chopped pecans on top. Bake at 350° for 15 minutes.
Fry ground beef and pour off fat. Add onions, taco seasoning mix and water. Cook slowly until onions are soft. Add refried beans, tomato sauce and chili powder. Cook about 10 minutes.
Combine the cake mix (dry) and the pudding mix (dry); add oil and mix well. Add eggs, one at a time, beating well after each egg. Add flavoring and stir well; add hot water and mix thoroughly. Stir in the poppy seed. Bake in a well-greased tube or Bundt pan at 350° for 40 minutes. Cool in the pan for 10 minutes before transferring to cake plate.
Preheat oven to 375°. Scramble hamburger meat; drain. Layer hamburger, Veg-All, mushroom soup, then fried onions. Repeat. Top with fried onions. Bake 20 to 25 minutes. Serves 8.
Blend peanut butter and cream cheese until smooth. Add sugar and vanilla. Mix thoroughly until smooth. Fold in whipped topping. Pour in graham cracker crust. Chill for several hours.
Dissolve yeast in warm water. Combine egg, salt, milk, oil and sugar. Mix all together and add flour. Let rise once, then make into rolls. Let rise again. Bake at 350° for 20 minutes. Brush with melted butter or margarine while hot from oven.
Heat oven to 325°. Beat margarine and sugar until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking powder and salt. Stir in chocolate and walnuts.
Melt marshmallows and milk. Slowly add other ingredients and mix 1/2 teaspoon nutmeg, cinnamon and allspice. Mix well and store in a tight container.
Finely crush Oreo cookies; mix with melted butter. Press into a 9-inch spring-form pan, reserving 1/2 cup crumbs for topping. Stir creme de menthe into Marshmallow Creme, mixing until well blended. Fold in whipped cream. Pour into pan. Sprinkle with remaining crumbs. Freeze.
Mix shortening, sugar, egg and vanilla thoroughly. Sift flour, salt and soda together. Stir into mixture. Add nuts. Form roll, 2 1/2-inches across. Wrap in waxed paper or foil. Chill until firm. Bake in 400° oven on greased cookie sheet for 8 to 10 minutes or until lightly browned. I slice mine about 1/8-inch thick. Yields 5 dozen.
Gradually add milk and coffee granules to Marshmallow Creme. Mixing with electric mixer or wire whisk, whisk until well blended. Heat over medium-low until mixture is warmed, stirring constantly, and Marshmallow Creme is melted. Serve warm or chilled. Makes four 1-cup servings.
Dissolve yeast and sugar in warm water. Add remaining ingredients. Pour onto floured surface. Knead, roll and cut; put a pat of butter into center. Fold over and let rise 10 minutes. Cook at 450° for 10 minutes.
Combine eggs whites, sugar, water and corn syrup in top of double boiler. Heat water to boiling point. Beat with beater for about 7 minutes or until mixture thickens and holds shape. Remove from boiling water. Add burnt sugar syrup and continue to beat until stiff enough to spread.
Bring water and salt to a boil. Add rice and let simmer over low heat for about 20 minutes (until most of water is absorbed). Add milk, 1 cup at a time (5 cups), allowing rice to absorb milk before adding the next cup of milk (about 20 minutes each time).
Place ingredients in casserole in order listed. Cover tightly with foil; bake for 4 hours in a 250° oven.
Stew chicken breasts. Reserve broth. Remove chicken from bones. Melt margarine and stir into dressing. Empty soups into large bowl. Add 2 cans soup broth. Grease a 9 x 13-inch casserole. Place layer of dressing and layer of chicken. Add 1/2 soup mixture. Repeat and top with dressing crumbs. Bake at 350° for 45 minutes to 1 hour.
Brown meat with the onion. Add garlic, salt and pepper. Add all other ingredients. Simmer 15 minutes. Serve over tortilla chips. Top with cheese.
Pour water over the oats, let stand 20 to 30 minutes. Beat margarine then add sugars and beat. Blend in vanilla and eggs. Stir in oats. Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture. Blend well. Pour into greased and floured 9-inch square pan. Bake in a 350° oven for 30 to 35 minutes.
In large pan mix ground beef and onion; cook until meat is brown and onion tender. Drain fat. Add beans, soup and juice. Bring to oil. Cook 1 1/2 hours on medium heat. Serve with favorite crackers and top with shredded Cheddar cheese. Yield: about 10 servings.
In a large bowl, pour in vanilla wafers. Add fruit cocktail; stir well. Chill.
Mix the first 4 ingredients; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Mix small amount of mixture into egg yolks, then blend into hot mixture. Boil 1 minute longer. Remove from heat; blend in margarine and vanilla. Pour into baked crust. May be topped with whipped cream when cooled.
Fry sausage and drain. Stir-fry vegetables one at a time in oil and drain. Mix with sausage. Add soy sauce and salt. Cool. Add 4 tablespoons of mixture to bottom edge of egg roll, spreading evenly across, stopping about 1-inch from edge. Roll up the egg roll loosely until halfway. Seal the edges with beaten egg or cornstarch water. Deep fry in oil until golden brown. Drain on paper towel.
Coat a large skillet with vegetable cooking spray; place over medium heat until hot. Brown chicken on both sides. Remove chicken and set aside. Combine soup, wine and water; stir in rice mix. Pour mixture into skillet and bring to boil. Arrange chicken over rice; cover, reduce heat and simmer 25 minutes or until rice is tender. Let stand 10 minutes.
Cream butter with sugar. Beat in eggs one at a time. Stir in bread and pineapple. Put in greased 8 x 8-inch pan. Double recipe for 9 x 13-inch pan. Bake at 350° for 1 hour. Good with ham or turkey.
In a saucepan, stir together 1/2 cup sugar, 3 tablespoons cornstarch and cinnamon. Stir in the blueberries and orange juice. Cook and stir until mixture is bubbly. Cover and set aside.
Preheat oven to 350°. Beat together eggs, sugar, margarine, Crisco and vanilla. Add flour, baking powder and salt, alternating with milk and water. Mix together and pour into angel food cake pan or Bundt pan (floured and greased). Bake for 1 hour and 15 minutes.
Cook 3 1/2 to 4 hours in crock-pot on high or bake 1 1/2 hours in 350° oven.
Combine chicken with broth and soup. Bake with cover on pot at 350° or more for about 1/2 hour. Remove cover and bake another 1/2 hour to brown chicken. Check to baste or turn chicken parts over so top ones don't overbrown and move bottom pieces to top so they brown.
Add enough water to reserved juices to make 3 cups liquid. Add remaining ingredients, except fruit. Bring to boiling and cook 1 minute. Cool. Mix in fruit and maraschino cherries (as many as you like). Chill. Add several sliced bananas before serving.
In 1 1/2-quart casserole, stir first 3 ingredients together. Microwave at High for 4 minutes. Stir in peanuts. Microwave at High 3 to 5 minutes until light brown. Add butter and vanilla to syrup, blending well. Microwave on High 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy.
Mash very ripe bananas into a smooth paste. Mix in peanut butter. Chill well. Drop 2 tablespoons onto one square graham cracker. Cover with second graham cracker square. Freeze until ready to use. Yield: 26 servings. Serving Size: 1 Smunchie.
Mix in big bowl potatoes, sour cream, soup, dip, salt and pepper. Now stir in cheese. Put in greased baking dish. Pour melted butter on top. Sprinkle crushed corn flakes on top. Bake at 350° for 45 to 60 minutes.
Cut chicken into small pieces, season with salt, pepper, garlic salt and Italian seasoning. Brown in olive oil. Cook vegetables. When chicken is done, add vegetables and can of tomatoes & salsa. Cook spaghetti noodles. When noodles are done, mix all ingredients together in a large serving bowl.
In crock-pot or slow cooker, dissolve jelly in spaghetti sauce. While that is heating, mix all other ingredients with enough bread crumbs so it holds together. Roll into small balls and brown on all sides. Drop into sauce and cook on medium about 3 hours. Can be made ahead and reheated.
Cook onion and pepper. Add tomatoes and cool. Mix with corns. Add yolks, cheese and corn mix. Combine well. Beat egg whites until stiff. Fold into mixture. Bake in greased casserole (1 or 1 1/2-quart size) at 300° for 1 hour. Do not have to serve immediately.
Fold brisket in foil with all above and marinate 24 hours. Bake at 200° for 8 hours. Pour small bottle barbecue sauce over meat. Bake 15 more minutes. Let stand 5 to 10 minutes.
Mix cocoa, oleo, water and oil in pan. Bring to boil; pour over sugar and flour which have been stirred together. Add buttermilk, soda, eggs and vanilla. Stir well and pour into greased and floured 12 x 8-inch pan. Bake at 400° for about 15 minutes.
Boil chicken in enough water to cover chicken for approximately 45 minutes; cool and debone chicken. Keep chicken broth.
Put pork chops in baking dish. Mix Coke and ketchup. Pour over pork chops. Sprinkle brown sugar on top. Bake at 350° about an hour or until tender.
Blend all ingredients together; beat until smooth and fluffy. If necessary, thin with a few drops of milk.
Combine all ingredients. Bake 30 to 40 minutes at 400°.
Mix all ingredients together, place in glass square dish, if possible. Chill until jellied. Serve on lettuce leaf with mayonnaise on top.
In a small saucepan, stir together sugar, cocoa powder and cornstarch. Add milk. Cook and stir constantly over medium heat until sauce is thickened and bubbly. Cook and stir for two minutes more. Remove from heat. Stir in the vanilla. Cool sauce slightly.
Bring to a soft-ball stage. Remove from heat. Stir in 1 teaspoon baking soda. Pour over air popped popcorn (6 quarts). Stir very good. Bake in 200° oven for 1 hour, stirring every 20 minutes. Stir just before dumping onto countertop. Gently break into small pieces. Enjoy!
In stockpot, combine first 9 ingredients. Heat just to boiling, reduce heat and simmer 25 minutes. Stir in beans and green pepper. Simmer 10 minutes. Add macaroni and heat through. Makes 12 cups.
Brown meat in oil until browned on all sides. Mix remaining ingredients and pour over browned meat. Simmer on stove top for approximately 2 hours or until meat is tender. Serves 4 to 6.
Mix well and bake cake in 3 greased and floured 9 to 10 inch pans for 15 to 20 minutes at 350°.	Cool before frosting.
Arrange peaches on crust. Sprinkle sugar and cinnamon. Bake 20 minutes. Mix reserved syrup, milk and egg. Pour over peaches. Bake 30 minutes more. Total baking time is 50 minutes or until custard is firm.
Fry bacon until crisp. Coat pot roast with lemon pepper, salt and pepper. Brown roast in bacon drippings on both sides. Combine soup mix, pickles and Worcestershire sauce; pour over browned roast.
Combine noodles, raisins, peanuts, almonds and coconut. Heat butter and honey to boiling and remove from heat. Stir in the vanilla. Pour over noodle mixture. Toss to coat evenly. Spread in a 10 x 15-inch baking pan. Bake at 350° for 20 minutes, stirring occasionally. Loosen from pan and cool. Store in airtight container. Makes 7 cups.
Melt butter; stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from the heat; stir in soda and vanilla. Gradually pour over popcorn, mixing well. Turn into two large shallow baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in a tightly covered container.
Drain beans. Mix in onion and celery to beans. Whiz oil, lemon juice and sugar in blender. Pour over bean mixture. For best results, marinate 12 hours or overnight.
Place chicken pieces skin side down in a large skillet over very low heat. (Do not add fat). Cook chicken slowly in its own fat until skin side is rich brown, about 10 minutes. Turn and brown other side. Remove chicken from skillet with tongs. Add rice and seasoning packet from risotto mix to pan fat; stir to coat rice with fat. Pour chicken broth into a 4 cup measure. Add water to make 2 1/2 cups. Stir into the rice mix; bring to boiling. Arrange chicken pieces over mixture. Lower heat and cover. Simmer 20 minutes or until chicken is tender and liquid is absorbed. Stir in olives. Fluff up rice. Great for lunch or dinner party. Serves 4.
Brown hamburger; drain off any excess grease. Mix with onion soup. Stir in remaining ingredients. Bake in covered baking dish at 400° for 45 minutes.
Preheat oven to 400°. Put a little grease or oil on the baking sheet. Pat each biscuit into a 4-inch circle. Put each circle on baking sheet. Mix tomato sauce and oregano in a measuring cup. Spoon some on each biscuit. Put pepperoni on top of the sauce. Sprinkle with the cheese. Bake about 8 minutes or until crust is lightly brown.
In large saucepan, melt butterscotch chips and peanut butter. Remove from heat; stir in corn flakes. Drop by spoonfuls onto waxed paper. Let set. Makes 36.
Preheat oven to 375°. Grease cookie sheet with shortening. Combine shortening, sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine flour, cinnamon, salt, baking soda and nutmeg in small bowl. Mix into creamed mixture at low speed until just blended. Stir in, one at a time, oats, apples, raisins and nuts with spoon. Drop rounded tablespoonfuls of dough 2 inches apart onto cookie sheet. Bake for 13 minutes or until set. Cool 2 minutes on cookie sheet. Remove to wire rack.
Soften gelatin in cold water. Add boiling water and stir until dissolved; cool. Add mayonnaise, lemon juice and rind, onion, Tabasco, paprika and salt. Mix well. Chill to consistency of unbeaten egg white. Add salmon and capers; beat well. Whip cream and into salmon mixture. Turn into 5 1/2 cup oiled fish mold. Add cheese and fill mold. Chill until set. Unmold on serving platter. Garnish with watercress and lemon slices.
Scald milk in a double boiler. Gradually stir in the corn meal and cook until the consistency of mush. Add butter, salt and sugar and pour over the well-beaten eggs gradually, while stirring. Pour into a greased 1 1/2-quart baking dish. Bake in a hot oven at 425° for 45 minutes. Serve at once with plenty of butter. Serves 6.
Mix sugar and spices in a small bowl gently. Stir into whipped topping. Refrigerate until ready to serve. Sprinkle additional cinnamon on top, if desired. Serve as a dip with apple, pear, peach and melon slices, cookies or pound cake cubes.
In a 3-quart saucepan, combine carrots, celery and water. Bring to a boil. Reduce heat to low. Cover and simmer 5 minutes or until vegetables are crisp and tender.
In small saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Stir in dressing, hot pepper sauce, chili powder and salt.
Cut up and cook chicken in enough water to cover it. After it is well cooked, remove meat from bones, cut it up fine and return to broth. Dice onion and celery and add to broth. Add corn and cook until vegetables are done. Add small rivvels by mixing flour, egg, salt and pepper until mixture is crumbly. Drop into broth and simmer 15 minutes more. This soup can be simmered as long as you wish.
Mix all ingredients together, except bacon. Put in a greased casserole dish. Top with bacon slices. Bake at 350° until bacon is done.
Fry ground beef with chopped onion. Pour grease and all in casserole dish. Pour corn over meat. Pour tomatoes or tomato juice over the corn. Mix meal, sweet milk and egg. Spoon on top and bake at 400° until bread is done.
Wash tomato. Peel onion. Cut both into small pieces. Peel and cut potato into small pieces. Place in a pot with water, bones and salt to taste. Boil until soft. Mix ground nuts (peanuts) with milk. Add to pot with rice and cook 1/2 hour more. Remove bones and serve.
In a small bowl, mix vinegar, soy sauce, honey and ginger. Place oil in a large frying pan and heat to medium temperature. Add chicken and cook, turning, until brown on all sides, about 10 minutes. Add garlic and red pepper. Cook, while stirring, for 2 to 3 minutes. Add vinegar mixture. Cover and cook about 15 minutes or until chicken is fork-tender. Uncover and cook 1 to 2 minutes or until sauce is slightly thick. Serve with rice. Makes 4 servings.
Mix Jell-O as directed. Add cream cheese; mix well. Add other ingredients. Refrigerate. This is great with chicken and dressing.
Grease pan. Combine all ingredients and bake at 375° until potatoes are soft.
Peel potatoes; boil and mash well. Add butter and work in the flour. Turn onto a floured board; roll out to 1/2-inch thickness. Cut into rounds or triangles. Cook in slightly greased pan for 3 minutes on each side, pricking with a fork. Makes about 20 cakes. Delicious with sausage or bacon.
Cream sugar and shortening; add egg and beat well. Sift together flour, cinnamon and baking soda; add to mixture, then add vanilla. Fold in apples and nuts. Batter will be quite stiff, but apples will moisten. Pour batter into 8 x 8-inch greased and floured dish. Bake at 350° for 40 to 45 minutes. Cut into squares. Delicious topped with whipped cream or ice cream.
Prepare linguine according to package directions. Dice vegetables while linguine is cooking. Drain linguine well. Mix in seasoning. Add vegetables and Italian dressing. Mix well and chill overnight.
Brown hamburger meat. Melt cheese and cheese soup add rest of the ingredients. Serve with Frito scooper or tortilla chips or veggies.
Cream the cream cheese and sugar. Fold in all ingredients gently. Freeze overnight in 9 x 13-inch pan. Remove from freezer 30 minutes before serving. Cut into squares. Serves 12.
Heat soup in a medium saucepan over low heat. Remove from heat. Dissolve gelatin in cold water. Add to soup, stirring well. Add next five ingredients and mix well. Spoon into an oiled 4 cup mold. Chill until firm. Unmold and garnish with parsley. Serve with assorted crackers.
For sauce, cook ground beef in skillet until brown. Add salt, pepper and minced garlic; add spaghetti sauce. Use 1 jar of spaghetti sauce and 1 jar of Italian cooking sauce. Simmer about 10 minutes. Start layers in pan (1 layer sauce, 1 layer noodles). Spread Ricotta cheese over noodles. Sprinkle with Mozzarella and Parmesan cheese. Repeat layers ending with sauce. Bake at 350° for 45 to 60 minutes.
Combine tuna, relish and eggs in a medium sized bowl. Add salad dressing; may be eaten as a salad with crackers or spread on bread for a sandwich.
Beat cake mix, lemon pudding, oil, water and eggs until well blended. Bake at 350° for 50 minutes. Let cake cool. Mix powdered sugar and lemon juice, then pour over cake for a glaze.
Mix sausages together well and chill for 30 minutes. Mix Bisquick, margarine and milk. Divide sausage into 3 parts. Divide Bisquick mixture into 3 parts and roll out in rectangles. Spread sausage on each rectangle and roll up like jelly roll.
Saute celery in margarine. Blend in herbs and spice mix from dinner and flour. Gradually add milk. Cook, stirring constantly until thickened. Add shrimp. Cover and simmer 10 minutes.
Combine all ingredients. Pour into 1-quart baking dish. Bake 20 minutes at 350°. Top with marshmallows and lightly brown. Makes 6 servings.
Mix ingredients together, adding 2 cups grated zucchini. Pour into an ungreased cookie sheet.
Place layer of shredded lettuce in 9 x 13-inch pan. Top with layer of chipped ham. Add layer of cheese. Place another layer of lettuce. Sprinkle diced onions over this layer. Add carrots on top of this layer and spread mayonnaise over carrots. Sprinkle grated cheese, then bacon bits over the top. Let sit in the refrigerator for 12 hours, then top with tomato slices.
Set aside 1 cup white flour. Mix remaining flours, nuts, yeast, peel and salt. Heat milk, honey and oil to 125° to 130°; do not boil. Stir into dry ingredients. Add enough dry flour reserved to make dough workable. Knead about 8 minutes. Cover and let rise 10 minutes. Divide and form into 6 balls and place 3 into each pan that is greased. Cover and let rise, 30 to 45 minutes. Bake at 375° for 45 minutes. Cover loaves with foil last 15 minutes. Makes 2 loaves.
Mix together flour, baking powder and salt. Work shortening and peanut butter together in a bowl until creamy. Add sugar and beat until light and fluffy. Add egg and vanilla; beat thoroughly. Add dry ingredients; mix until smooth. Form a 1/2-inch ball. Place 2 inches apart on a cookie sheet. Bake 10 to 12 minutes at 375°. Makes 3 dozen cookies.
Combine all ingredients. Mix well. Store in airtight container. To serve: Mix 2 tablespoons with 1 cup of hot water and serve.
Combine first 3 ingredients; mix well. Dip chicken in butter and dredge in cracker crumb mixture. Place chicken in a lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 1 hour. Yield: 4 servings.
Drain peaches, reserving syrup. Add cold milk to syrup to make 2 cups. Set aside 5 peaches for garnish. Dice remaining peaches. Pour measured liquid into a deep narrow-bottom bowl. Add pudding mix. Beat slowly with hand mixer or at lowest speed of electric mixer until well blended, about 2 minutes. Quickly stir in peaches and pour at once into individual dessert dishes. Let stand to set, about 5 minutes. Garnish with reserved peach slices. Makes about 2 1/2 cups or 5 servings.
Combine butter with dressing mix. Slice bread lengthwise and spread tops with butter mixture. Place bread under broiler until crispy and golden brown.
Preheat oven to 350°. Melt 1/3 cup shortening or margarine in a 2 x 9 x 9-inch cake pan. Combine flour, salt, milk and sugar and pour over margarine. Drop over batter, fruit and juice. Sprinkle with cinnamon-sugar. Bake for 25 minutes.
Cream butter and sugar. Add flour, sifted twice with salt; add 1 egg and 1 egg yolk. Add whiskey. Spread dough evenly and spread egg white on top of this letting excess run out corners of pan. Sprinkle on sugar, cinnamon and nuts; press slightly. Bake in shallow pan (10 x 15-inch) in 325° oven for 40 minutes. Let cool and cut into squares.
Beat eggs, flour and evaporated milk together and season to taste with salt and pepper. Pour mixture over cheese and chilies. Bake 30 to 35 minutes at 350°. Allow quiche to set 15 minutes before serving.