HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chicken slowly. Debone and cut in bite-size pieces. Cook and drain broccoli. Place broccoli in bottom of shallow 2-quart casserole dish or 9 x 13-inch pan. Add chicken. Mix soup and milk, lemon juice, mayonnaise and curry powder. Pour on top of broccoli and chicken. Top with shredded cheese and a thin layer of fine bread crumbs that have been sauteed in butter. Bake, uncovered, at 350° for 1/2 hour or until bubbly.
Fry meat until done. Remove from heat. Grease large casserole dish. Layer macaroni, meat, tomato sauce and cheese for at least 2 layers of each, ending with cheese. Bake at 350° for 20 minutes. Serve with salad, bread and ice tea and you have what's for supper.
Sprinkle sugar over cabbage in large bowl. Combine vinegar, oil, celery seed, dry mustard and salt in saucepan. Bring to a boil and continue to boil for 1 minute. Pour over cabbage. Mix with hands. Cover and refrigerate.
Mix thoroughly and form into a ball. Sprinkle with pecans, chives and paprika. Can substitute chicken or ham.
Brown pork in oil. Drain pineapple and place juice in pan with vinegar, sugar, salt and soy sauce. Bring to boil; add pineapple and green pepper. Simmer until meat is tender. Thicken with cornstarch mixed in small amount of water.
Combine eggs, applesauce, melted butter and both sugars. Mix well by hand. Mix in dry ingredients. Pour into well-greased fluted mold (1 quart) or 5 x 9-inch loaf pan. Bake in 350° preheated oven about 1 hour. Cool. Frost with simple confectioners sugar frosting, if desired. Slices best second day.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inch. Mix tuna, cheese, onion and pimento. Beat remaining ingredients 15 seconds. Pour into pie plate. Bake 35 or 40 minutes.
Beat eggs and milk until well blended. Add sugar and cornstarch. Mix all ingredients together. Bring to a boil, stirring constantly. Remove from heat after it boils and let cool. Add 1 teaspoon vanilla flavoring. Excellent for cream pies, cream puff filling or for just pudding!
Mix all ingredients, except mandarin oranges (add them last). Bake in 3 layer pans or 9 x 13 pan 25 minutes at 325°.
Preheat oven to 425°. Saute mushrooms and onion in butter. Add seasonings and set aside to cool slightly. Combine flour, baking powder and salt. Cut in the shortening with a pastry blender. Add milk and then stir in mushroom mixture. Drop from a spoon onto lightly greased baking sheet. Bake about 12 minutes, until browned. Makes 1 dozen.
Blend in order the sugar, salt, flour, egg, fruit juice, vinegar, lemon juice and butter. Add bananas, pineapple, pears, cherries and whipped cream. After blending all ingredients together, freeze.
Preheat oven at 350°. Brown ground beef. Spread crushed Doritos in bottom of cake pan, spread ground beef on top of Doritos. Layer cheese on ground beef. Heat in oven until cheese is melted. Spread half of taco sauce on cheese. Put on a layer of lettuce and a layer of tomatoes. Pour remaining sauce on top.
Layer bread, sausage and cheese in a 9 x 13-inch greased pan. Mix eggs and 1 cup milk. Pour over bread mixture. Cover and refrigerate overnight. Mix soup, mushrooms and 3/4 cup milk. Pour mixture over refrigerated bread mixture. Bake, uncovered, at 350° for 1 hour.
Mix together flour, mustard, salt and red pepper. Melt butter; add dry ingredients and 1/2 cup milk. Let come to a boil and cook for 5 minutes. Beat egg yolks until light. Add 1/2 cup milk. Add this mixture to sauce and continue to cook (slowly) for another 5 minutes. Add 2 tablespoons sherry, if desired. Combine crab and sauce thoroughly. Serve in shells. Serves 4 people.
Brown onions and garlic in bacon drippings. Add tomatoes and green chiles and cook until thick. Add 1 cup sour cream and grated cheese and stir until cheese is melted. Soften tortillas for a few seconds in hot oil and drain. In a casserole dish, alternate tortillas and sauce. Bake 30 minutes. Garnish with dabs of sour cream before serving.
Mix dressing, macaroni, tuna, celery, green pepper, onion and pimiento. Season to taste with salt and pepper. Refrigerate. Serve on top of lettuce. Makes 4 to 6 servings.
Arrange peaches in greased 8-inch square baking pan. Sprinkle with mixture of 1 cup sugar, almond extract, lemon juice and lemon peel. Heat in oven while preparing shortcake. Sift together flour, salt and baking powder in 1 tablespoon sugar. Cut in shortening until mixture is like coarse crumbs. Add milk and egg at once; stir just until flour is moistened. Spread dough over hot peaches. Sprinkle with 2 tablespoons sugar. Bake in hot oven (400°) for 35 to 40 minutes. Makes 8 servings.
Mix all ingredients well. Pour in 9-inch pastry shell. Bake in 350° oven for 45 or 50 minutes. Cool and top with whip cream or ice cream.
Combine the greens together in a large wooden salad bowl. Toss with Vinaigrette Dressing (recipe follows). Serves 4 to 6.
Line jellyroll pan or cookie sheet with crackers. Melt margarine and add sugar. Bring to a rolling boil. Add nuts. Spread over crackers. Bake at 350° for 10 minutes. Cut into squares.
Mix and heat until ingredients form a ball. Add a touch of food coloring if desired. Stir in airtight container.
Mix all together with an electric mixer. Place in a microwave dish that has a lid. Microwave on High for 5 to 6 minutes until thoroughly heated. Stir halfway through cooking time. Serve with large Fritos chips.
Take a cookie sheet. Use no oil. Place crackers in a row. In a pan, melt butter, about 1/2 stick. Pour over crackers. Next, sprinkle brown sugar over crackers. Be generous. Place in oven at 300° until sugar has glazed look. Cool and eat.
Cut bacon into 1-inch pieces. Fry until crisp. Remove bacon and set aside. Saute onion, parsley and beef in bacon drippings until beef is browned. Skim off fat. Add tomatoes, water and seasonings. Cover and simmer 10 minutes. Bring to a full boil. Add noodles a few at a time. Reduce heat and simmer 10 minutes, stirring occasionally, until noodles are tender. Transfer to serving dish and sprinkle bacon on top.
Combine mushroom soup, chicken soup, rice, hamburger, taco sauce, onion, green pepper, Doritos and Cheddar cheese in a large mixing bowl. Mix well.
In large bowl of electric mixer, beat eggs with honey until thick and lemon colored. Stir in juices. Cover; refrigerate. Just before serving, spoon ice cream into large punch bowl. Add juice mixture, then soft drink. Sprinkle with nutmeg. Makes 14 (16 ounce) servings.
Wrap peanut butter cookie dough completely around a snicker bite. Bake on greased cookie sheet for 8 minutes at 325 degrees. Let cool on sheet before removing them.
Cook pitted dates, water and sugar until thick, about 10 minutes. Cool. In a large bowl, put lard, brown sugar, white sugar, flour, soda, salt and vanilla. Mix and then add beaten eggs. If too dry to handle, add just a tiny bit of water. Make in about 3 balls, then roll to 1/4-inch thick. Spread with date mixture and then roll up like cinnamon rolls. Put in refrigerator until it is well chilled. Slice in 1/4-inch slices. Bake about 10 minutes at 350°.
Beat eggs; blend in salad oil and evaporated milk. Sift flour, sugar, soda and salt. Add to egg mixture, blending well. Stir in rinds and poppy seed. Turn into greased and floured 3-quart Bundt pan. Bake at 350° for 1 1/4 hours or until bread tests done. Cool in pan for 15 minutes. Remove from pan and finish cooling on wire rack.
Heat soup and cheese until cheese melts. Add mushrooms and preferred sauce. Cook broccoli. Drain. Add broccoli to soup mixture; serve warm.
Put all ingredients in large pan and mix thoroughly. Make into hamburger patties and charcoal. Mop with Barbecue Sauce.
In a large skillet, cook broccoli, mushrooms, carrot, onion and garlic in margarine until tender-crisp. Stir in tomato. Cook 2 minutes; toss vegetable mixture with hot macaroni. Sprinkle with cheese.
Shape meat into 1-inch balls. Place on a jelly roll pan. Bake in a preheated 400° oven for 10 minutes.
Combine juice, cornstarch, cinnamon and salt. Heat until thickened. Add sliced apples and simmer until partially cooked. Pour into unbaked pie shell and cover with top crust. Bake at 350° for 45 minutes or cover apples with crumb crust granola or eat alone.
Split grahams in half. Layer grahams with strawberry jam and stack (about 5 crackers). Cover with Cool Whip or whipping cream. Refrigerate overnight.
Melt chips, oleo, and peanut butter. Pour over cereal. Stir till well coated. Pour into a brown paper bag that has powdered sugar in it. Shake well. Spread on cookie sheet to dry. Store in container.
Brown pork chops and drain. Salt and pepper to taste. Combine remaining ingredients and pour mixture over meat. Simmer for 1 1/2 hours.
Before serving, spread Cool Whip over dessert; crush candy bars and sprinkle over top.
Saute onions and butter in skillet about 15 minutes, covered. Uncover and add salt, sugar and flour. Stir well. Cook about 2 minutes over low heat.
Blanch beans for 1 minute. Remove beans from water and add pasta to the same boiling water. Cook al dente; drain. Heat butter and saute livers to brown on outside. Add mushrooms and vinegar. Increase heat to reduce liquid. Season, then pour in stock, then reduce by half. Stir in beans, pasta and parsley.
Mix eggs and 1 cup milk. Add wheat flour and salt and beat until it forms a smooth batter. Add another 1 cup milk and melted butter. Heat a pancake pan or frying pan. Pour a thin layer of batter in the pan. Bake until brown on one side. Turn over and bake on the other side. It may be necessary to melt a little butter in the pan for the first pancake. Serve the pancakes with jam, lingonberries, fruit sauce or fresh berries. Small blini-sized pancakes made in the same manner on a special griddle are called "plattar." Makes 4 servings. This is a favorite of Prince Bertil of Sweden.
Butter the sides of a heavy, 2-quart saucepan. In the saucepan, combine sugar, water, cream and light corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 6 minutes. Avoid splashing mixture on sides of pan.
Cream the first 3 ingredients together and fold in with all other ingredients. Put in any shape mold. Freeze.
In a salad bowl, mix together	the cream, lemon juice and seasonings. Wash and dry lettuce leaves. Peel the orange and cut into thin slices. Wash grapes. Peel and	slice banana. Place the lettuce leaves, orange,	grapes and banana in salad bowl on top of dressing. Toss just before serving and garnish with sliced egg.
Mix together oleo, Crisco, sugar, egg yolk, cake flour, buttermilk, soda, coconut and pecans. Fold in beaten egg whites and mix well. Bake in three 8-inch cake pans for 25 minutes at 350°.
Cream first 5 ingredients in mixer. Add the remaining ingredients. Chill dough. Roll in balls and flatten. Bake at 325°. Watch closely, as they brown very easily.
Mix and press into a 9 x 13 x 2-inch greased pan. Bake at 350° for 20 minutes. Cool.
Let cheese soften then beat with mixer. Add milk and spices. Add more milk if you want it thinner. Add the shrimp at end and mix gently in with a fork.
Place in baking pan and cover with chicken soup, Swiss cheese and bread crumbs. Pour wine and butter on top. Bake 1 hour at 350°.
Wash and soak beans overnight. Cook beans in water about one hour. Cut bacon into small pieces and fry in large skillet until crisp. Add vegetables to bacon and cook until limp, about five minutes. Add vegetables to beans.
Mix together all ingredients. Drop by tablespoonful onto greased cookie sheet. Bake at 375° until top of sugar cakes are lightly browned.
Saute green pepper in butter or margarine until soft. Add corn, pimento, egg and half a can of fried onions. Pour into 1 1/2 qt. casserole. Bake at 350 degrees for 25 minutes or until firm. Sprinkle rest of onions on top and bake for 5 minutes longer.
Wash cucumbers; cut off ends and pack in quart jars. Add dill, hot pepper and cloves. Bring to a boil the water, vinegar and salt. Pour hot solution over cucumbers and seal jars. Pickles will be ready in 3 to 4 weeks. Makes 4 or 5 quarts.
Make Jell-O according to package. Mix cream cheese and milk together. Stir into Jell-O. Mix one cup of nuts into Jell-O. Refrigerate and let set. Sprinkle 1/2 cup of nuts on top.
Brown meat. Drain. In crock-pot, melt cheese and add meat. Keep warm and serve with tortilla chips.
Mix all ingredients together in boiler. Cook until thick and spread on yellow cake mix (I use a lite cake mix).
Mix all ingredients together. Makes two 6-inch logs or 1 big ball. Roll in chili powder. Wrap in plastic wrap and refrigerate several hours. Serve with crackers.
Cream Crisco with sugar. Add eggs, vanilla. Mix together flour, baking soda, salt, and baking powder. Add to first mixture. Stir in oatmeal and nuts. Drop by teaspoonful on ungreased cookie sheet.
Melt butter in skillet; add coconut and pecans. Cook until golden brown; stir continually. Let cool. Combine cream cheese and Eagle Brand milk; beat until smooth. Fold in Cool Whip. Pour 1/4 cream mixture in each pie shell. Drizzle caramel on each pie. Sprinkle coconut evenly over each pie. Repeat layers until all is used. Freeze. Take out 1 hour before time to serve. Enjoy.
Dissolve sugar and water and bring to a boil. Be sure to use a heavy pan. Take a fork that has been wrapped with paper towels and wipe the sides of the pan. This cleans off any sugar crystals that are on the sides of the pan. Put the lid on and cook for about 2 minutes; add butter and cook until the candy thermometer reaches about 254° to 256°. Remove from heat and pour onto a buttered marble top. (Do not scrape pan.) When cool enough to handle, add 4 drops of oil of peppermint and coloring. Pull until the candy loses its gloss and holds its shape. Pull into a one-inch rope and cut into bite size pieces with scissors. After cutting, leave out for a couple of hours. When they don't stick together anymore, put in cookie tin until softened, which will take from 2 hours to 2 days.
Saute green onions and celery in butter until soft. Add flour and blend. Add cream and blend. Remove from heat and add crabmeat. Add grated cheese. Salt and pepper to taste. Place in casserole dish. Bake 1/2 hour at 350°.
Drain pineapple, save syrup. Mix cheese, nuts, marshmallows, and grapes. Heat 1 cup of syrup with sugar, beaten egg, and cornstarch. Stir and cook until it thickens. Cool. Pour over first pineapple mixture, stirring until coated. Refrigerate until serving time.
Melt margarine and combine with sugar and beaten eggs. Add pineapple and bread cubes. Mix well and bake at 350° for 1 hour.
Line 9 x 13-inch pan with vanilla wafers. Slice half of the ice cream and put on top of vanilla wafers. Melt, in double boiler, the chocolate chips, milk and marshmallows. Pour 1/2 over ice cream. Put another layer of vanilla wafers, ice cream and chocolate mixture. Top with nuts. Freeze until ready to serve.
In medium mixing bowl, cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each. Stir in pumpkin. Add dry ingredients in four additions, alternately with water until smooth. Do not overbeat. Fold in nuts. Bake at 350° for 45 to 50 minutes.
Mix all ingredients and put in greased 9 X 13 inch pan. Bake at 350 degrees for 1 hour.
In frypan, brown beef and onions. Add salt. Drain fat. Add soup, green beans and pepper. Simmer 5 minutes. Pour into a greased 1-quart casserole dish. Drop potatoes in mounds onto hot meat mixture. Sprinkle with cheese. Bake at 350° for 20 minutes.
Scald milk. Stir in sugar and crumbs. Add egg yolks and stir until thickened. Remove from heat and stir in vanilla. Beat egg whites until soft peaks form; beat again, gradually adding 1/4 cup sugar. Fold into pudding. Chill. Yield: 8 servings.
Cream butter and sugar. Add eggs, one at a time, and beat after each addition. Add milk and flour alternately. Add salt and vanilla. Stir in cocoa mixture. Bake at 350° for 30 minutes.
Make a batter with the eggs, basil, salt and pepper. Peel and slice the eggplant. Thin slices are preferable. Dip each slice in the batter and drop into heated oil in frying pan. Brown on both sides. Drain on paper towels and serve.
Blend sugar, eggs, oil and vanilla; mix well. Add flour, salt, baking soda and cinnamon, a little at a time. Fold in chopped apples and nuts.
Beat egg yolks and whites separately. Mix butter, egg yolk, flour, baking powder, salt and milk. Combine well. Fold in egg whites. Bake in preheated waffle iron.
Melt butter with peanut butter in microwave; mix and set aside. Mix oatmeal, 1 cup flour, sugar, salt and baking soda. Add peanut butter mixture; mix until crumbly. Spread 2/3 mixture into 9 x 13-inch baking dish and cook at 350° for 10 minutes. Sprinkle semi-sweet chips over cooked mixture. Drizzle warm fudge topping mixed with 3 tablespoons flour and top with the remaining 1/3 of left over mixture. Bake 20 minutes. Cool 5 minutes. Cut into squares.
Brown hamburger meat and drain off grease. Add taco mix with about 2 tablespoons water. Cook slowly about 15 minutes. Mix in a large bowl, tomatoes, lettuce, cheese, hamburger and chopped onions.
Combine sweet potatoes, granulated sugar, eggs, vanilla, milk and 1/2 cup butter; beat until smooth. Pour into greased 2-quart casserole dish. Combine brown sugar, flour, 1/2 cup melted butter and pecans; sprinkle over top of casserole. Bake at 350° for 45 minutes. Serves 8 to 10.
Thaw broccoli in hot water. Mix all ingredients and bake in 350° oven for 45 minutes. Remove from oven and add dressing on top and return to oven and bake until brown.
Brown hamburger in a large skillet. Drain off fat. Add tomatoes, onion and chiles and simmer, covered, approximately 20 minutes. In a large bowl, tear lettuce into bite size pieces. Add Fritos and cheese. When ready to eat, add hot hamburger mixture and toss. Top with fresh tomatoes, green onions and taco sauce.
Marinate together the water, soy sauce, white wine and cornstarch. Rinse and pat dry chicken, then cut into 1/2-inch pieces. Add to marinade; stir to coat. Let stand 30 minutes. Drain chicken and save marinade. Preheat wok on high heat; add oil. Stir green onions, mushrooms and garlic 1 to 2 minutes until tender. Add chicken and cook 2 to 3 minutes until chicken is no longer pink. Serve over cooked rice. Makes 4 servings.
In a medium saucepan over medium-high heat, combine everything but the vanilla. Stir with a wooden spoon, scraping the sides and bottom of the pan, breaking up lumps. When mixture is smooth and beginning to thicken, bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Add vanilla. Cool or chill for 1 hour.
Mix together and put into a 9 x 13-inch casserole. Top with 2 cups crushed potato chips. Bake at 350° for 30 minutes.
Mix all together; pour into greased pan. Bake 25 minutes at 375°.
In a small bowl, beat together orange juice, vinegar, sugar, salt and pepper. It makes 2 3/4 cups.
Cream together first three ingredients. Cook lemon rind in sugar water until tender. Toast almonds lightly in butter. Mix all ingredients until smooth and creamy. Blend in almonds and mix throughout. Refrigerate for at least 4 hours.
Mix the ingredients; pour into large casserole. Top with 2 strips bacon. Bake at 375° for 1 hour. Very good with Charolais steak and Italian or French bread loaves heated in foil with butter and garlic salt.
Cook onion for 1 minute. Add evaporated milk, skim milk, carrots and seasoning. Make paste of cornstarch and water, stirring constantly. When soup begins to simmer, cook over low heat about 15 minutes, stir often. Serves 4.
Mix together the first four ingredients. Cut the stems off mushrooms, brush with butter and stuff with the spinach mixture. Sprinkle with Parmesan cheese. Bake at 375° for 15 to 18 minutes.
Mix milk and lemon juice. Add Cool Whip, pineapple, extract and pie filling. Pour into loaf pan; mold and freeze. Cut into squares and serve.
Combine all ingredients. Spread cheese on top. Bake at 350° until bubbly. Enjoy!
Cream eggs and sugar. Add dry ingredients, 1 cup oil and pumpkin. Mix well. Grease and flour tube pan. Bake at 350° for 1 hour.
Mix sugar, syrup and butter. Spread on bottom of a 9-inch baking dish. Mix yams and seasonings. Drop in 8 portions on sugar mixture. Top with marshmallows and nuts. Bake in a preheated oven at 325° for about 30 minutes. Yields 8 servings.
Cream well the cream cheese, peanut butter and powdered sugar. Add milk a little at a time to break up any lumps and blend well. Fold in Cool Whip. Spread in the pie shell and freeze.
Spread fruit in a 2-quart casserole, flat. Melt butter; blend in brown sugar and curry. Spoon over fruit. Bake at 325° for 1 hour.
Mix sour cream and cream cheese together until smooth. Mix in thoroughly the chopped up jalapenos. Add just a tad bit of jalapeno juice if you want a hot taste. Lay a tortilla flat and spread mixture evenly, roll up and cut up into bite-size pieces. Refrigerate.
Mix first 4 ingredients. Beat 10 minutes, then spread over crust. Add bananas. Cover bananas with pineapple. Over pineapple, spread Dream Whip. Sprinkle nuts and cherries on top.
Sift flour. Measure creamed shortening and vanilla. Add sugar and creamed mixture. Add eggs, one at a time, and beat well. Add flour alternately with the milk. Bake at 375° for 25 minutes.
Split acorn squash in halves or quarter it. Sprinkle brown sugar on it, then dot with butter or pour melted butter over it. Bake at 350° to 375° until tender. Mash up mixture in shell and serve.
Mix meat loaf mix into the ground beef. Roll into 1-inch balls. Fry in skillet until brown and done. Remove from skillet. Combine ketchup, jelly and Worcestershire sauce in saucepan. Cook on low until jelly is dissolved. Add meatballs in the saucepan and simmer. Serve in crock-pot or saucepan. Remove with toothpicks.
Brown chicken in vegetable oil and salt. Add garlic, chopped onion and ginger; saute. Drain pineapple; save juice. Mix 1/4 cup juice and cornstarch. Mix remaining juice with chicken broth, soy sauce, honey and cinnamon. Pour over chicken. Simmer for 30 minutes, covered, until chicken is tender. Stir cornstarch mixture in and cook until thickened. Add pineapple.
Cook spinach and drain well. Add onion, milk, cheese and 4 Tbsp. melted butter. Toss bread cubes in remaining 2 Tbsp. butter. Put spinach mixture in buttered casserole. Arrange bread cubes on top. Bake 25 minutes uncovered at 375 degrees.
Preheat oven to 350°. Cook broccoli. Mix mayonnaise, cheese, eggs, soup and onion. Add cooked broccoli. Cover with cracker crumbs. Put in buttered casserole dish. Cook 1 hour, until golden and bubbly.
Marinate as long as possible. Makes enough for 6 chops. Grill according to thickness.
Sift together flour and sugar. Beat eggs lightly; stir in milk. Then add melted shortening. Add liquids all at once to flour mixture and beat until smooth. (A spoon may be used.) Bake on hot griddle until golden brown. Makes 10 to 12 (4-inch) pancakes.
Sift cocoa and powdered sugar into a bowl. Stir in bourbon which has been combined with syrup; mix well. Add crumbs and nuts; mix well again. Roll into small balls about 3/4 inch in diameter. Drop into a bowl of powdered sugar; roll around to coat on all sides. Allow to dry several hours before using. These may be prepared ahead of time and will freeze well. Keep in airtight container. Before serving, put an additional small amount of powdered sugar into container and shake. Makes 9 dozen.
Brown and drain sausage. Grease 8 x 12-inch pan. Mix eggs, milk, salt and pepper. Line bottom with bread (cut off crust). Place sausage on bread. Pour egg mixture on sausage. Place cheese on egg mixture. Place in refrigerator overnight. Bake at 350° for 45 minutes.
Melt butter in dish; stir in rest of ingredients. Bake at 325° for 40 to 45 minutes. Stir twice while baking gently so as not to break up vegetables. Can be cooked successfully in a microwave oven on High for about 20 minutes or until hot and bubbly.