HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cook broccoli according to package. Line bottom of greased casserole dish (large size) with broccoli. Then place chicken on top. Next, sprinkle the shredded cheese on top. Melt the margarine and combine with the dressing crumbs. Place on top of cheese. Bake for 1 hour at 350°, keeping it covered until the last few minutes. Serves 4 to 5.
Chop onion. Brown meat with onion. Drain. Add corn, Ro-Tel and tomatoes. Mix corn bread as directed. Pour batter on top of meat mixture. Bake at 400° for about 30 minutes.
Brown meat and onion; drain well. Mix with other ingredients. Simmer for 45 minutes.
Fry bacon and remove from pan. In bacon fat, fry onion and pepper until soft. In a large pot, combine lima beans (drained of juice), onion, green pepper, chili sauce and sugar. Add bacon which has been broken in pieces. Mix well and bake, uncovered, in a 300° oven. Stir occasionally.
Mix all ingredients in large bowl and serve as a snack. Great to take along on trips to the park or zoo.
Chop very fine the peppers, black olives and green onions. Add to pimento and cream cheese. Spread on flour tortilla and roll up. Chill several hours in refrigerator. To serve, slice in thin slices. May be kept in refrigerator for several days.
In an oblong cake pan, spread soup on bottom. Place chicken breasts on top of soup. Sprinkle chicken with garlic salt. Place small tablespoon of margarine on chicken. Spread sour cream over margarine and chicken. Sprinkle with dried onions. Bake for 1 hour in oven at 350°.
In large bowl, layer half of all ingredients. Sprinkle teaspoon sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper on top. Mix mayonnaise and yogurt well. Spread 1/2 of dressing on top. Repeat with all other ingredients, ending with dressing. Spread other cheese pressing on top. Cover and chill.
Heat oil; saute chops quickly. Remove to plate as they brown; add more oil if needed to saute rice, onion and pepper, until rice is golden. Place chops on top of rice. Pour tomatoes over chops. Then sprinkle oregano; add vinegar. Cover tightly. Cook at 350° in oven or on top of stove until meat and rice are tender. Check now and then to see if more water is needed.
Saute bell pepper and onion. Add black-eyed peas and tomato wedges. Cook until almost dry. Add several slices of crisp bacon, crumbled.
Heat and serve hot. Does really well perked in coffeepot with sugar and spices in strainer.
Mix and pour back into gallon jugs until ready to use and refrigerate. Add ice. Will fill punch bowl twice. Very tasty and pretty for fall.
Add shortening, peanut butter, sugar, brown sugar and egg. Mix together well. Blend in flour. Chill for 1 hour in refrigerator. Bake 10 to 15 minutes at 375°.
Pour melted butter over chopped pecans. Mix in powdered sugar, Eagle Brand milk and coconut. Roll into balls. Chill 15 minutes.
Cook celery in stock and water until soft and rub through sieve. Scald onion in milk; remove onion. Add milk to stock. Bind with butter and flour cooked together. Add cream. Season and reheat.
Combine the oats and milk; let stand for 10 minutes. Stir in remaining ingredients. Heat a nonstick pan over medium low heat. Pour 1/4 cup of batter per pancake onto the skillet. Cook, turning once, until golden brown on both sides. Serve with spread.
Spread pie filling in bottom of pan, then spoon in pineapple. Next, spread cake mix; lightly pat down. Spread coconut and nuts. Pour margarine on top. Bake at 350° for 45 minutes.
Melt together peanut butter, chocolate chips and margarine. Add Crispix to melted chocolate. Coat good. Pour 1/2 bag of sugar in bag and shake. Put in freezer for a few minutes to firm, then add more sugar to finish coating.
Combine ingredients; let stand at room temperature for a few hours or overnight. Add chicken wings; coat with marinade. Cover and refrigerate for 2 days, stirring twice a day. Put on cookie sheets lined with aluminum foil. Drain marinade and place wings in a single layer. Cook without turning for 1/2 to 3/4 hour, or until brown, in a 350° oven. Can be frozen. Thaw and reheat in a 350° oven for approximately 25 minutes.
Put on low heat. Cook 10 to 15 minutes. Add 1 (3 ounce) box strawberry Jell-O. Put in jars. Seal and freeze.
Cover beans with water and boil for 20 to 25 minutes. Crumble the bacon and add to the beans. Add the salt and the pepper; cook until tender. Serves 6 to 8.
On the first 7 ingredients, cream sugar and shortening on high speed. Add one egg white at a time beating for one minute after each addition. Turn mixer on low, add vanilla, cake flour with baking powder and milk alternately mixing well. Bake at 350° 20 minutes. This makes 3 layers. Next, mix 1 1/2 cups sugar, 3/4 cup butter, lemon juice, 4 Tbls. flour, 6 egg yolks and pineapple in a double boiler and cook until thick. Spread between, layers, on top and sides of cake.
Melt butter in bottom of 9 x 13-inch pan, mix pretzels in and pat in bottom of pan. Bake ten minutes in 350° oven. Let cool. While cooling, mix with mixer the cream cheese, sugar and Cool Whip. Spread on top of pretzel crust and chill. Mix strawberry jello with 2 cups boiling water, then add frozen strawberries and drained crushed pineapple. Mix and pour on top of the other two layers. Chill until set.
*Diced and fried crisp bacon or crumbled, cooked sausage may be used.
Brown hamburger, then drain. Add remaining ingredients. Cook about 10 minutes on medium-high. Cap and clean peppers. Salt the inside. Stuff with mixture, leaving pepper whole or cut in halves. Bake in oven 25 to 30 minutes. Sprinkle each with grated Cheddar before serving.
Whip the cream cheese until soft. Beat in confectioners sugar and peanut butter; slowly add milk. Fold in Cool Whip. Pour mixture into crust. Freeze until firm.
Cook pork picnic in crock-pot. I cook mine about 17 hours on low. Take out, clean off fat and bone. Shred up meat. Pour on sauce. Put back in crock-pot for about 2 hours to simmer.
Dissolve gelatine in 1/2 cup of water and add rest of ingredients.
Heat all ingredients except cucumbers. When mixture boils, pour over cucumbers. Let cool, then put in refrigerator. Will keep up to a month.
Brown and simmer first 4 ingredients for 15 minutes. Add remaining ingredients. Mix altogether in a covered casserole. Bake at 350° for one hour.
On a large serving platter, alternate overlapping slices of tomatoes and Mozzarella cheese. Sprinkle basil, parsley and black olives over all. Drizzle vinaigrette over salad and grind black pepper on generously. Serve at room temperature. Serves 6 to 8.
Cream together margarine and peanut butter. Add in sugars, then eggs, vanilla and flour. Roll into large balls and place inside mini-muffin tins. Bake at 350° for 15 minutes.
Mix soups together in container. Add wine and mix together. Wash and prepare chicken pieces in baking dish. Pour soup mixture over; sprinkle with Parmesan cheese. Bake at 350° for about an hour.
Sift flour, baking powder, salt and sugar together; add walnuts and dates. In a separate bowl, combine the egg, milk and margarine; add to dry ingredients. Bake in a 9 x 3 x 4-inch greased loaf pan for one hour in a 375° oven.
Saute beef in saucepan. Add beef, onions, garlic, tomato sauce and seasonings to boiling water. Cook slowly for 1 1/2 hours with top off. Add beans and cook another 1/2 hour slowly. Makes 4 servings.
Mix Jell-O, hot water, pineapple, bananas and blueberries; refrigerate and let gel. Mix last 4 ingredients to make topping. Spread on top of congealed salad and refrigerate until ready to serve.
Mix dry ingredients; stir in remaining ingredients just until moist. Bake at 400° for 20 to 25 minutes.
Mix the first 5 ingredients. Bring to a boil. Reduce heat and simmer 5 to 8 minutes. Cool and pour over bologna. Keep refrigerated.
Mix ingredients in order. Bake at 350° for 25 to 30 minutes.
Combine Jell-O, water and orange juice; stir to dissolve Jell-O. Add crushed pineapple, oranges and pineapple flavoring. Chill. Make pudding as directed. Add lemon flavoring and let cool. Add whipped cream and spread over Jell-O. Sprinkle with chopped pecans.
Cream the butter and sugar. Add eggs, one at a time. Slowly add flour. Fold in flavorings and 7-Up. Bake at 325° for 1 hour and 10 minutes in well-greased tube pan. Cool in pan for 10 minutes. Turn out of pan.
Melt butter in pan. Add pecans halves. Bake in a 325° oven about 30 minutes, stirring often. Remove from oven and drain on paper towels.
Preheat oven to 350°. Melt margarine and spread into a 13 x 9-inch baking pan. Spread graham cracker crumbs over margarine. Layer evenly with butterscotch chips, chocolate chips, nuts and coconut. Drizzle condensed milk on top. Bake 20 to 25 minutes, just until barely golden brown. Cool in pan. Cut into 2 x 1 1/2-inch squares. Yield: 3 dozen.
Pound steaks out, flour them and brown in skillet on both sides until brown. Season to taste. Layer steaks on a lightly oiled cookie sheet. Top with can or two of cream of mushroom soup with enough Kitchen Bouquet to brown nicely. Bake in a preheated 350° oven for 30 to 40 minutes until tender. Simple and delicious.
Chunk Velveeta in glass bowl; add Ro-Tel. Cover with lid and microwave for 10 minutes. Brown ground beef; drain and add to cheese and Ro-Tel.
Mix first five ingredients together and beat well. Add sifted flour, soda and salt. Add oatmeal and nuts. Refrigerate and bake 10 minutes at 350°.
Combine egg and pumpkin. Mix sugar with salt and spices and add to pumpkin mixture. Blend in milk. Pour into pie shell. Bake in hot oven at 450° for 15 minutes. Reduce temperature to 350° and continue baking for 45 minutes, or until knife inserted in center comes out clean.
Use large skillet with nonstick finish or coat regular skillet with vegetable spray-on for cookware. Place meat in skillet. Pour dressing over meat and cover. Let stand 20 minutes, turning once. Brown meat in skillet over medium until done. Add tomato. Season with salt. Serve meat topped with tomato and pan juices. Makes 4 servings, 250 calories.
Mix ingredients. Put one or two teaspoonfuls of tea into boiling water. Stir and drink while warm.
Mix ingredients in the order they appear. Bake 1 hour at 300°. You can use onion salt instead of onion; sprinkle on top and mix.
Place apples in 6 x 10-inch dish. Mix flour, sugar, baking powder, salt and egg together with fork until crumbly and sprinkle over apples. Pour butter or shortening over apple mixture. Sprinkle with cinnamon. Bake 30 to 40 minutes at 350°. Can serve warm with cream.
Mix flour, sugar and butter into a 9 x 13-inch pan to form crust. Bake 15 to 20 minutes at 375° until golden brown.
Cream the cheese, sugar and mayonnaise until smooth. Add rice, cherries, pineapple and marshmallows. Fold in Dream Whip and nuts. Refrigerate and serve.
Mix dry ingredients in oil. Put crackers in a container that can be sealed. Add oil mix; shake well. Shake every 15 minutes for 2 hours.
Cream margarine. Add sugar and vanilla. Mix well. Add eggs and flour, mix well. Stir in chocolate chips and nuts.
Mix all ingredients except pie filling. Pour into well-greased 15 x 10 x 2-inch jelly roll pan. Mark off into 20 squares. Place 1 heaping tablespoonful pie filling in center of each square. Bake at 350° for 45 to 50 minutes. While warm, dust with powdered sugar. Cool; cut in squares.
Boil eggs for 7 minutes. Let cool then peel off shell. Cut eggs into 2 halves and take out yolks. With a fork, break up yolks into fine pieces. Add sugar, mustard and mayonnaise and stir until creamy. Spoon mixture back into egg whites. Sprinkle with paprika.
Saute onion in melted butter and put in 2-quart Pyrex dish. Then add other ingredients. Cover with foil and bake 1 hour at 350°.
Melt margarine. Add flour, sugar, salt, pepper and 1 cup tomato juice. Cook, stirring constantly, until thick. Remove from heat and blend in 1 more cup of tomato juice and 2 cups milk. Heat until hot enough to serve. Do not boil.
Preheat oven to 400°. Melt margarine in 1 1/2-quart casserole in oven. Remove, stir in flour, brown sugar and salt. Add peaches, pineapple and cherries. Toss lightly to combine. Bake 20 minutes. Sprinkle coconut on top. Bake 10 additional minutes. May be served as is for brunch or topped with ice cream for dessert. Serves 6.
Place layer of bread into 13 x 9 inch pan, then cover bread with layer of pork-n-beans and onions, if desired. Then cover beans with layer of cheese. Repeat this again and cover top with layer of bacon. Bake at 350 degrees until bubbling. If bacon is not cooked, broil until browned.
Cream shortening and sugar together. Add eggs and beat until fluffy. Sift flour. Measure and add salt, soda and spices. Sift again. Add sifted dry ingredients to creamed mixture and beat until smooth. Chill dough in refrigerator for several hours. Divide chilled dough in 2 parts. Roll to 1/4-inch thickness and spread with the following filling.
Melt cream cheese and 1 stick oleo. Saute shrimp, onion, pepper and celery in 2 tablespoons oleo. Add soup, mushrooms rice and seasonings. Stir in cream cheese mixture. Mix well. Place in casserole and top with grated cheese. Bake at 350° for 20 to 30 minutes.
Cream butter and sugar. Add remaining ingredients; mix well. Roll in small balls. Bake on greased cookie sheet in a 350° oven for 20 minutes. While hot, roll balls in powdered sugar.
Sift flour and sugar. Add eggs; mix well. Add coconut and nuts. Spread on top of hot crust and return to oven for 20 minutes at 350°. Let cool. Cut into bars.
Mix all ingredients until smooth. Use as a basting sauce while cooking meat on grill. Sauce will keep in refrigerator for several weeks.
Bake Betty Crocker's sour cream white cake mix in 9 x 13-inch pan. Pour 1 cup boiling water on wild strawberry Jell-O. While still hot, poke holes in cake. Spoon Jell-O slowly over cake. Chill. Mix pudding according to directions; pour over cooled cake. Cover with 1 quart Cool Whip. Chill for several hours before serving.
Place washed dried beans in crock-pot (do not soak beans). Pour boiling water over beans to cover with 2 inches. Add salt pork or ham bone and bay leaves; cook on high for 4 hours or low for 8 hours, until tender, checking that beans remain covered. Add water as needed. Add remaining ingredients and cook for 1 hour additional. Serve over white rice or in a side bowl. Serves 8.
Flour chicken and brown in oven at 400° for about a half hour. Make sauce of chili sauce, brown sugar, Worcestershire sauce and juice from cherries. Heat sauce and pour over chicken, saving half of sauce for basting. Reduce oven heat to 300° to 325° and bake 1/2 to 3/4 hour longer, basting often. Remove chicken to hot platter; add drained cherries and 1/2 cup sherry to sauce in pan. Heat about 5 minutes longer.
The fruit and butter should be at room temperature. Cream butter and sugar until fluffy. Add berries and refrigerate. Delicious on muffins. Makes about 3 cups.
Soak peas in cold water overnight or for several hours. Boil ham bone for about one hour. Add peas, onion, sugar, salt and pepper; cook 2 hours more or until peas are done. Add more water as needed. Also good using fresh peas and good without the onion.
Cook meat and crumble. Melt Velveeta in meat. Add remaining ingredients. Mound heaping tablespoon onto bread. Freeze on cookie sheets. Put into plastic bags and store in freezer. Put in microwave to heat.
Sift flour and spices together. Take 1 cup and roll with raisins and gumdrops in it. Cream butter and sugar; add applesauce, soda, vanilla and other ingredients. Bake 2 hours in slow oven.
Soak cauliflower (head down) in cold salted water. Drain until very dry on paper towel. Break into flowerets. Dip into mixture of egg, milk, salt and pepper, then dip into bread crumbs. Fry in oil until golden brown.
Boil chicken until well done. Debone. Put meat back in broth. Chop vegetables to desired size. Combine all ingredients. Boil until well done. Add water as necessary.
Sift flour with sugar, cocoa, salt, and baking soda. Mix water and mayonnaise. Stir in dry ingredients. Add flavoring. Stir in nuts. Pour into two well-greased and floured 8-inch cake pans. Bake at 350° for 30 minutes or until tests done.
Butter bottom of a large pan. Place 1/2 cup of chicken on bottom. Mix soup, bread, eggs and seasoning; put in half now, then rest of chicken and top with rest of bread and spices. Bake 1 hour at 350° until brown.
Mix all ingredients well. Pour batter into a well greased bundt pan. Bake at 325° for one hour or until toothpick inserted in the middle of the cake comes out clean.
Mix and blend all juices together. Use any flavor of ice cream or sherbet if you desire to.
Mix together ingredients and thin with broth, adding salt and pepper as desired. Pour over cooked noodles and bake until hot.
Cut around the top of the Brie 1/4-inch from the edge and remove top crust. Place Brie in pretty baking/serving dish. Sprinkle nuts on top and drizzle with honey. Bake at 350° until bubbly, about 15 minutes. Serve immediately with your favorite crackers.
Preheat oven to 350°. Melt chocolate chips and butter over low heat in a medium saucepan. Remove from heat and stir in condensed milk. Stir in flour, nuts and vanilla until combined.
Dissolve Jell-O in hot water. Cool, then add the lemon juice. Chill milk until icy whip. Add the sugar, then fold in Jell-O. Put in graham cracker shell. Chill.
Mix all ingredients together except whipped cream. Shake vigorously. Pour into tall glass 1/4 filled with crushed ice. Beat well and top with a spoonful of whipped cream.
In a large bowl, combine all the ingredients; spoon into greased 10 x 6-inch baking dish. Bake at 350° for 25 minutes. Let stand 5 minutes before serving. Cut into squares.
Saute butter and onion until tender, then add remaining ingredients. Simmer for 15 minutes. Add 2 1/2 pounds chopped ham. Can be frozen.
Mix all ingredients except tortillas. Spread mixture on tortillas. Roll and have seam side down. Refrigerate overnight and slice.
Chop onion and green pepper. Saute onion and pepper. Add ground beef and brown lightly. Drain. Salt and pepper to taste. Add corn and soups. Cook slowly for 30 minutes to 1 hour. Cook the spaghetti in saltwater; drain. Pour sauce over noodles and mix. Place grated cheese over top. Put in oven at 375° until cheese melts. Serves 12.
Mix mayonnaise, salt, pepper, lemon juice and French dressing together in a small bowl; mix well. Mix rice, olives, shrimp, onions and cauliflower in a large bowl. Pour dressing mixture over shrimp mixture. Mix. Refrigerate overnight. Serves 6 to 8 people.
Brown meat, add salt, tomatoes, tomato paste, seasoned salt and garlic powder. Combine remaining ingredients, except Cheddar cheese. Put meat mixture into greased casserole dish and top with sour cream mixture, then top with Cheddar cheese. Heat at 350° for 35 minutes.
Sanitize a flowerpot and trowel. Blend 1st four ingredients until smooth. Add milk and instant pudding. Put entire bag of Oreos in food processor. Process until it looks like dirt.
Bring to a rolling boil. Boil on medium heat for approximately 20 to 30 minutes until it thickens. Serve on hot, buttered biscuits for breakfast.
Combine meal, flour, sugar, baking powder and salt. Cut in shortening. Add egg and milk; stir swiftly. Melt margarine in iron skillet. Pour batter into skillet. Bake at 425° for 20 to 25 minutes.
Mix Swiss chocolate cake as directed. Put 1/2 batter in bottom of greased and floured 9 x 13-inch pan. Bake 20 minutes at 350°.
Cream together; spread over platter. Chop tomatoes, onions, green peppers and lettuce. Layer over top of cream cheese mixture. Sprinkle sharp or Cheddar cheese on top and use tortilla chips to dip.
Brown and drain the ground beef. Mix all ingredients (except cheeses) together. Simmer 10 minutes. Add cheeses. Stir until mixed. Keep warm and serve as a dip for crackers, etc.
Heat 1/2 the milk; add sugar, butter and all ferina. Cook about 15 minutes. Do not boil. Keep mixing, but do not let it bubble. When it gets thick, turn off heat and add the rest of the milk, then add the eggs. Beat the eggs with the mixer until well mixed. Bake at 350° until light brown on top.
Combine ingredients in tight glass jar. Refrigerate till needed. Shake well before using. May be used for basting beef, pork, chicken or lamb.
Saute meat in heavy pot in its own fat and juices. Add onions and 1 ounce soy sauce. Stir and simmer until onions are soft. Add chopped cabbage and another 1 ounce soy sauce. Simmer, covered, for 5 minutes; stir. Add drained bean sprouts, mushrooms and remaining soy sauce. Cover and simmer 10 minutes. Remove from heat. Add cooked and drained spaghetti. Mix well. Serve hot.
Boil potatoes in jackets until done. Let cool. Peel and slice. Place in baking dish and sprinkle with salt and pepper. Stir cheese with butter, milk and flour until melted. Pour mixture over sliced potatoes, making sure to cover all potatoes. Bake at 350° until cheese mixture bubbles.
Mix all ingredients, except muffins. Spread mixture on muffin halves and freeze until cheese mix is set. Cut into eighths and put in freezer bags. Return to freezer until ready to serve.
Boil pineapple, add Jello. Set aside to cool and thicken slightly. Cream cheese, sugar and vanilla together. Add to Jello, pineapple mixture.
Brown ground beef very thoroughly, drain well. Stir in salt and chili powder, keep hot. Halve, peel and slice the avocados into flat slices. Split French Bread in half lengthwise, lightly toast cut sides under broiler. Place half of the avocado slices on bottom half of bread. Sprinkle with garlic salt. Heat refried beans. Spread an even layer of beans over the avocado, then spoon on browned meat. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle lettuce with taco sauce if using. Cover with a layer of sliced tomato then sprinkle on the chopped onions. Place remaining avocado slices on the tomatoes and sprinkle with garlic salt. Cover with the top half of the bread, cut into serving sized sandwiches.
In a large skillet, cook beef and onion until meat is brown and onion tender. Drain off fat. Stir in broth, tomato paste, oregano, garlic powder and pepper. Bring to a boil. Add spaghetti a little at a time, stirring constantly. Reduce heat, boil gently, uncovered, for 15 to 17 minutes, or until spaghetti is tender, stirring frequently. Serve with cheese.
Beat egg whites until stiff. Add powdered milk; mix well. Add extract and Sweet 'N Low. Spoon onto cookie sheet. Bake at 275° for 45 minutes. Remove from a cookie sheet. Dust with cinnamon. Makes 2 dozen.
Melt butter in large casserole dish. Add crushed crackers. Stir to coat. Remove 1/2 crackers and reserve for top.
Combine all of the above in the mushroom soup on a low stove. Cook until the cream cheese is melted. At this time, it may be put in a mold pan or even a plain bowl. Refrigerate overnight. Remove from bowl and garnish with parsley and some more green onion slices. Serve with Wheat Thins or Triscuits.
Combine all ingredients in a big bowl. Let set in refrigerator about 1 hour and stir again before serving.
Blend cream cheese with garlic, caraway, basil and dill weed. Pat into round flat shape. Roll generously on all sides in lemon pepper. Make a few days ahead. Serve with assorted crackers.
Mix all ingredients together and simmer in a saucepan for about 1 hour. Serve as a sauce for hot dogs.
Add water or milk to whatever thickness you want. Cook on hot, greased griddle pan until dark brown.
Bake chicken breasts (approximately 1 pound) with diced celery, onion, salt and pepper at 350° for 1 hour, or until tender.
Combine cake mix, oranges (including juice), oil and eggs. Bake in three 8-inch layers as directed on cake mix box. As soon as you take layers out of oven, spoon juice from pineapple over layers. Mix Cool Whip, pudding and pineapple and frost cake between and on top of layers. Refrigerate.
Cut meat against the grain into 2 inches long and 1/8-inch thick slices. Combine hoisin sauce, soy sauce, cornstarch, sherry and sugar in a separate mixing bowl and set aside.
Combine all ingredients; mix well. Pour into greased skillet or baking dish and bake at 350° until golden brown.
Drain pineapple overnight. (Press occasionally with a fork.) Prepare cake according to directions. Use pineapple juice in place of water. Bake about 15 minutes in a 13 x 9-inch pan. Cool.