HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli (frozen or fresh) for 5 minutes or until tender; drain well. Chop broccoli into small pieces; fold in the remaining ingredients.	 Put in buttered casserole. Sprinkle top with crushed Ritz crackers. Dot with butter and bake at 350° for 30 to 35 minutes.
To make sauce: In a 3-quart saucepan over medium heat, in hot oil, cook onion, garlic and oregano until onion is tender. Stir in soup, water, tomato paste, Parmesan cheese and bay leaf. Heat to boiling; reduce heat. Simmer, uncovered, for 30 minutes, or until desired consistency, stirring occasionally. Discard bay leaf.
Bake in a moderate 350° oven for 50 to 60 minutes, using a greased and floured tube pan.
Cover blackberries with boiling water; let stand for 2 hours. Squeeze through a cheesecloth and add sugar to the liquid. Pour liquid in an open jar. Cover with cheesecloth and let stand until fermenting ceases. At this time, bottle.
Place sugar, eggs, milk, flavorings and rind in mixing bowl. Mix slightly to combine. Pour half into second mixing bowl containing shortening, baking powder, salt and flour. Mix well on high with small mixer and on medium speed with large mixer. Add remaining liquid mixture. Mix slowly and only until well combined. Pour into greased and floured (Baker's Joy) tube pan. Bake at 250° for 40 minutes. Raise oven temperature to 325° for 60 to 80 minutes (depending on oven). Bake until cake tests done. Let sit out of oven 10 minutes before turning out of pan.
Melt butter and pour in mixture of flour and pecans. Mix well. Press in bottom of rectangular baking dish. Brown at 350° for 20 minutes and let cool.
Fry bacon. Place onion and vinegar in saucepan. Cook 20 minutes. Assemble. Bake at 350°, covered, for 30 minutes, then bake, uncovered, for 30 minutes.
Sift all dry ingredients together. Mix oleo, sweetener and egg. Beat until fluffy. Add flour and applesauce. Fold in raisins and oats or bran. Drop by spoonful onto cookie sheet. Bake at 375° for 20 minutes. Can be made into a cake.
In a large pot, brown meat with onion and garlic. Drain. Sprinkle chili powder and cumin over meat. Cook and stir 30 seconds. Add other ingredients except cheese and chips. Bring to a boil, stirring often. Reduce heat, cover and simmer 15 minutes or until pasta is done. Place in bowls and top with cheese and chips.
Bring butter or margarine and the eggs to room temperature. Grease and flour the bottom and sides of a 10-inch Bundt pan or two 9 x 5-inch loaf pans; set aside.
Beat eggs lightly. Mix all ingredients. Put in a 9 x 13-inch baking dish. Set dish in cookie sheet. Fill cookie sheet with water. Bake at 350° for 45 to 60 minutes. (I make the night before and refrigerate. Bake in the morning, it tastes better.) Great with sweet rolls.
Mix chopped dates and hot water (cool). Beat until creamy butter, sugar and eggs. Sift and stir in gradually flour and baking soda. Stir in date mixture, vanilla and half of chocolate bits. Spread in a greased 15 x 10 x 1-inch pan. Top with half of chocolate bits and nuts. Bake at 350° for 30 to 35 minutes.
In large bowl, mix shortening, brown sugar and granulated sugar. Beat in vanilla and eggs. In another bowl, sift flour, baking soda and salt. Add dry ingredients to sugar-egg mixture. Blend well. Stir in 1/2 cup of M&M's (save rest for decorating). Drop 2-inches apart on ungreased cookie sheet. Decorate with remaining M&M's. Bake on center rack at 375° for 10 minutes. remove with spatula to wire racks. Cool completely.
Brown meat; remove from pan. Saute onion, garlic and green pepper. Add meat. Add stewed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano, basil and mushrooms. Cook for 1 1/2 to 2 hours. Can be doubled. Can be frozen.
In a large saucepan, brown meat with oil. Add salt, pepper, oregano, basil, savory salt and onion soup mix. Cover; simmer for about 15 minutes. Prepare celery, celery leaves and carrots, then add to simmering mixture and continue to cook for 30 more minutes. Add macaroni and carrots; simmer for an additional 30 minutes. Serve in bowls topped with Parmesan cheese. French bread goes well with this.
Spread one can crescent rolls in 9 x 13-inch pan. Combine next 4 ingredients and spread on rolls in pan. Spread other can of rolls on top of cream cheese mixture. Beat egg white and brush on top. Mix sugar and nuts and sprinkle on top. Bake at 350° for 30 minutes.
Remove skin and bones from cooked chicken. Tear in pieces and mix in a large bowl with all other ingredients (saving some cheese to sprinkle over finished casserole). Pour into a large baking dish. Top with cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Put raw shrimp in lemon juice and let them sit in it. Melt butter and add all ingredients to butter and pour over shrimp. Bake for 15 to 20 minutes; broil for 3 minutes.
Heat oven to 350°. In large mixer bowl, combine cream cheese and sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla; blend well. Blend in whipping cream. Pour into crust and bake 35 to 40 minutes. Center will be soft, but will set upon cooling. Cool to room temperature. Cover and chill several hours or overnight. Garnish with pie filling.
Stew chicken in water, parsley, salt and minced onion. Cool. Cook in 3 cups chicken stock: carrots, potatoes, celery and 1 tablespoon minced onion. Drain vegetables and cool; reserve stock. Dissolve corn starch, salt and milk in broth. Cook until thickened. Cool. Divide meat, broth and vegetables and fill pie shells. Cover with pie crust. Bake at 400° for one hour.
Fry hamburger and onions together until brown, then mix all together. Cook over low heat for 3 to 4 hours, stirring often.
Saute meat with garlic and onion powders in a lightly greased skillet, about 10 minutes or until done. Blend salt, Tabasco, lemon juice and mayonnaise. Add this mixture and remaining ingredients except corn chips to ground beef. Turn mixture into a greased 1-quart casserole. Top with corn chips. Bake in preheated 375° oven 25 to 30 minutes.
Mix together the Jell-O and flour and stir in the rhubarb. Put in unbaked pie shell. Bake for 60 to 65 minutes at 350°. Top with a mixture of the sugar, flour and oleo. Let cool 3 hours and serve.
Beat cream cheese, sugar and mayonnaise together until fluffy. Add cranberry sauce, drained pineapple and pecans, and mix well. Fold in whipped topping. Pour into a large mold or in individual muffin tins, lined with paper liners. Freeze until firm. Serves 12 or more.
Cream sugar and oil in mixing bowl. Add beaten eggs. Combine and sift dry ingredients. Add to mixture, alternating milk and dry ingredients. Add jam and vanilla; mix well. Grease and flour a 9 x 13-inch or larger baking dish. Bake in 350° oven until top springs back when touched. Frost with Cream Cheese Frosting.
Mix all dry ingredients. Cut in shortening and margarine. Mix milk, egg yolks and vanilla. Add to dry ingredients. This will make 3 pie crusts.
Prepare mashed potatoes according to package directions, reducing water to 2 1/4 cups and omitting salt. Blend cream cheese into hot mashed potatoes. Add onion, egg, salt and pepper. Mix well. Transfer to a lightly greased 1 1/2-quart casserole. Bake in 350° oven for 45 minutes. Tastes just like pierogi!
Brown meats in frying pan until done. Drain on paper towels. Put meat in a crock-pot.
In 9 x 13-inch pan, melt butter in oven. Sprinkle crumbs over margarine; pour milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned in 350° oven.
Roll out crescent roll on baking sheet. Pinch together to form solid crust. Bake according to directions, then cool. Mix sour cream and cream cheese. Spread over crescent roll. Cover with favorite vegetables and cheese and chill. Cut into squares and serve.
Melt butter; add onion and celery. Let simmer while preparing remaining ingredients. Drop broccoli in boiling salted water long enough to separate (do not cook); drain. Mix soup, rice, milk, sugar, Cheez Whiz, broccoli and chicken in a large bowl. Add celery and onion. Pour into a casserole dish. Cook 40 minutes at 350°. Uncover about 15 minutes until it's bubbly in the middle.
Fry sausage; break into small pieces. Add onion and green pepper. Cook until tender. Drain drippings. Cook egg noodles as directed and drain. Mix soup with milk. Add thyme and pepper to taste. Add mixture to sausage. In casserole dish, layer half of noodles, half of mushroom-sausage sauce. Cut cheese in quarters and top. Repeat layers. Cover. Bake at 350° for 30 minutes. Serves 6.
Grease baking dish 13 x 9 x 2-inches. Put apples in dish. Cream butter and sugar; work in flour until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 400° for 10 minutes. Reduce heat to 325° for 20 minutes or until apples are tender.
Combine sour cream, process cheese and sauce in saucepan; stir over low heat until process cheese spread is melted. Stir in chicken or turkey. On serving platter, layer half of chips, process spread mixture, lettuce, tomato and olives; repeat layers. Top with additional sour cream, if desired. Makes 6 to 8 servings.
In medium bowl, beat egg yolks. Stir in condensed milk, lemon juice, rind and, if desired, a few drops of yellow food coloring. Pour into prepared crust. Bake in preheated 350° oven for 8 minutes. Cool. Chill. Spread with whipped cream topping. Refrigerate leftovers.
Beat whites until stiff. Cream margarine and shortening. Add sugar and beat until smooth. Add egg yolks; beat well. Combine flour and soda. Add to creamed mixture alternately with buttermilk. Stir in vanilla. Add nuts and coconut. Fold in beaten egg whites. Pour batter into 3 floured and greased 9-inch cake pans. Bake 25 to 30 minutes in a 350° oven. Cool and frost cake with the following frosting.
Mix liquid ingredients in saucepan on medium heat. Mix dry ingredients and add slowly to liquid mixture. Continue to cook until mixture forms a ball or looks to be the consistency of mashed potatoes. Scrape onto the counter and knead. Store in airtight container.
Mix all the ingredients together. Pour into a 9 x 13-inch glass baking dish. Cook at 350° for 45 minutes or until done. Put sliced cheese on top soon after removing from oven.
Soak boneless chicken breasts overnight in evaporated milk. Blot with paper towels and coat in mixture of Italian crumbs and Parmesan cheese. Roll up and wrap a strip of bacon around each breast.
Brush crust with egg yolk. Bake in oven at 350° for 4 minutes. Combine pineapple (juice included) and sour cream. Stir in pudding. Fill crust and refrigerate 1 hour before serving.
Bring to boil 1 minute; cool and pour over peaches. Let stand in refrigerator for a couple days.
Mix sugar, pumpkin, shortening and orange peel. Stir in flour, baking powder, baking soda, cinnamon and salt.Stir in raisins and/or nuts.
Split each chicken wing in the joint and discard the tips. Deep fry at 400° for 10 to 15 minutes or bake in oven at 400° for 25 minutes or until crispy. Drain the wings. Mix the melted butter, hot sauce, lemon juice and honey. Dip the wings in the sauce. Serve with celery sticks and Blue cheese dressing.
Cheese Filling: Cook mushrooms in butter for 5 minutes. Blend in flour; stir in cream. Add salt and pepper; cook and stir until mixture becomes very thick. Stir in cheese; cook over very low heat, stirring constantly, until cheese is melted. Turn mixture onto pie plate; cover and chill overnight.
Pop the corn; make about 4 cups. Melt butter in a large pan; add vanilla and marshmallows and pour over popcorn. Add M&M's and peanuts. Mix well and press down firmly in a greased tube pan. Place in freezer about 15 minutes. Turn out on cake plate.
Drain fruit (save juice). Heat juice from fruit and pour into gelatin and dissolve. Cool completely and add Coke. Half or quarter cherries and remove pits. Chip up frozen cream cheese. When gelatin is thick, add fruit, nuts, cheese and cherries. Chill until firm. Slice and serve. Makes 16 servings.
Preheat oven to 425°. Prepare pan, grease with Crisco. Spread dough evenly. Coat oil on surface of dough. Spoon Ricotta cheese all over dough. Add Mozzarella cheese evenly. Add grated cheese. Sprinkle pepper, oregano and garlic powder to your taste. Bake in 425° preheated oven until bubbly and lightly browned.
Wrap ham in aluminum foil. Place skin side down and start in a cold oven. Bake 25 minutes per pound at 325°. Before last hour of cooking, remove skin and excess fat. Score and stick whole cloves in ham and rub with the mixture of flour, brown sugar, mustard and vinegar. Return to oven and bake 1 hour.
Mix milk into peanut butter in small bowl. Stir in Cool Whip. Pour milk into large bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes (until thickened). Spoon pudding-Cool Whip mixture alternately into 6 parfait glasses. Refrigerate 1 hour or until ready to serve. Garnish with additional Cool Whip.
Finely grate outer rind and set aside. Peel off and discard white membrane. Slice the orange into 8 pieces. Place a fourth of cranberries and orange slices in a food processor or blender; process until evenly chopped. Transfer to a large bowl; repeat until all cranberries and oranges have been chopped. Stir in the rind, apples and sugar. Cover and refrigerate for at least 4 hours or overnight. Yield: 6 cups.
Put peas on bottom of pan. Pour corn on top of peas. Brown chopped meat and lay on top of vegetables. Cover with cooked mashed potatoes. Bake at 375° until mashed potatoes brown. Remove from oven and serve.
Combine mochiko, water and sugar in a microwave-safe bowl. Microwave on High	for 4	minutes. Turn pan and mix. Microwave for another 4 minutes. Mix until smooth (adding a couple of spoonfuls of water helps).	Sprinkle generous amount of katakuri on	work surface (cookie sheet works well). Place mochi on katakuri, then sprinkle more on top, as mochi is flattened. Slice into 3 x 3-inch squares. Wash, hull and dry strawberries. With damp hands, wrap tsubushian around strawberries, then wrap mochi around tsubushian. Place in cupcake liners.	Eat within 48 hours.
Mix all. You can put 2 cups crushed corn flakes on top. Bake at 325° for about 45 minutes.
Brown and drain off pork, then add the rest of the ingredients and simmer for 2 to 3 hours.
Peel and dice boiled potatoes. Add rest of ingredients and refrigerate a couple of hours before serving.
Bring sugar, syrup and peanut butter to a boil over low heat. Pour the mixture over cereal. Put mixture in buttered 8 x 8-inch pan. Melt butterscotch chips and chocolate chips and spread on top.
Combine butter, cola and oil in a large saucepan. Bring to a boil, remove from heat and add remaining ingredients. Pour into a greased 13 x 9-inch pan or your favorite greased and floured pan. Bundt pan works good. Bake at 350° for 45 minutes. Let cake cool thoroughly before attempting to remove from pan.
Spray a 9-inch pie plate with nonstick spray coating. In a medium mixing bowl, stir together chicken, corn and green chili peppers. Spread mixture in pie plate. In the same bowl, stir together eggs and milk. Beat in flour, salt and pepper. Pour over chicken mixture. Bake, uncovered, in a 400° oven for 25 to 30 minutes or until top is set and lightly browned. Sprinkle with cheese and bake 2 to 3 minutes more or until cheese melts. Serve with salsa and sour cream. Makes 4 servings.
Spread cream cheese in a 1-quart casserole. Spread chili over cream cheese. Sprinkle Cheddar cheese on top. Microwave for about 2 minutes until bubbly. Serve with tortilla chips for dipping.
Cook stew beef 1 hour. Add remaining ingredients with the exception of cream-style yellow corn. Cook 1 additional hour. Add cream-style yellow corn and cook extra 15 minutes. Stir almost constantly to keep cream-style corn from settling to the bottom and scorching.
Cream together cheese and butter. Blend in flour and cayenne. Drop teaspoon of dough around an olive, covering it completely. Bake at 400° for 15 minutes. Makes 25 balls.
Saute green beans and chopped onion in butter. Beat eggs and pour over other ingredients. Cook until done. Serve with pineapple or other fruit.
Grease an 8 x 4 x 2 1/2-inch loaf pan well. Cut dates into 4 pieces using kitchen scissors. Drop into a 3-quart mixing bowl. Add boiling water, brown sugar and butter. Stir thoroughly. Let cool. Stir flour and measure. Resift 3 times with salt and soda. Stir egg into date mixture. Add vanilla and beat well. Stir in chopped nuts. Turn into prepared pan and bake like Apricot Nut Bread, about 1 1/4 hours. Makes 1 loaf.
Cut cookie dough into 1/8-inch slices. Arrange cookie slices, slightly overlapping on aluminum foil covered 14-inch pizza pan; press edges to seal. Bake at 375° for 10 to 12 minutes or until golden brown. Cool; remove from foil onto serving plate. Combine cream cheeses, sugar and vanilla, mixing until well blended. Spread over crust. Arrange fruit on cream cheese mixture. Glaze with combined marmalade and water. Chill. Cut into wedges. Calories 215, fat 8 gm and sodium 240 mg.
Mix ingredients. Pour 1/2 of the pudding mixture over cracker crumbs. Add another layer of crumbs. Add another layer of pudding. Pour chocolate icing over top. Chill.
Grease shallow pan and line with dressing mix. Boil squash in water until tender. Drain and mash. Mix squash, sour cream, onion and soup. Salt and pepper to taste. Pour this over layer of dressing. Sprinkle dressing mix on top. Dot with butter. Bake at 350° for 25 minutes.
Blend cream cheese, eggs, sugar and vanilla. Pour over crust. Bake at 350° for 15 minutes. Cool. Add pie filling. Serve with ice cream.
Mix and beat by hand real well: eggs, sugar, flour, milk, vanilla, and margarine. Spread dried peaches on bottom of pie shells. Pour egg mixture on top of peaches. Bake at 350° for 35-40 minutes or until brown.
Bring to a boil on high, sugar and butter. Turn to low. Cook for 2 minutes. Add pecans. Pour over graham crackers which have been placed in bottom of baking pan with sides. Bake at 400° for 5 minutes. Cut and place on wax paper.
Combine ground beef, flakes, 1 cup water, onion, salt, pepper and nutmeg. Mix thoroughly. Shape into 24 balls. In skillet, brown meat balls in butter. Remove. Mix flour with butter in skillet. Add remaining 1 cup water. Stir to form white sauce. Return meat balls to skillet. Cover tightly and simmer 10 minutes.
Cook chocolate, sugar, syrup, salt and milk until it forms a soft ball in cold water. Stir constantly to prevent burning. Remove from heat and add butter. Let cool without stirring until lukewarm. Add vanilla and beat until spreading consistency.
Cream butter, brown sugar, egg yolk and vanilla extract. Stir in salt and flour until well blended. Spray cookie sheet with cooking spray and pour mixture onto pan. Pat entire mixture over the surface, sprinkling flour where needed to keep the mixture from sticking to your fingers. Bake at 350° for 12 to 15 minutes, being careful not to over brown. It will be a soft dough. Remove from oven and immediately sprinkle chocolate pieces over cookie. When melted, spread over all. Cut bars while warm.
Cream butter, sugars, egg and peanut butter together. Add dry ingredients and flavoring. Make out into walnut size balls. Press out with fork on cookie sheet. Bake at 350° for 12 to 15 minutes. Can freeze dough.
Shake biscuit quarters in bag of cinnamon and sugar. Boil butter, Karo & brown sugar for 1 minute. Put quarters in greased bunt pan. Pour syrup over biscuits. Bake at 350° for 30 to 40 minutes. Turn pan over onto large plate with lip. Serve warm.
Place okra in jar. Boil vinegar, water and salt for 5 minutes. Place hot pepper, garlic and dill in each jar. Pour boiling vinegar over and seal.
With a sharp knife, cut the eggs in half and lay them on a platter. Carefully remove the egg yolks, leaving the whites intact, and add them to all the other ingredients in a bowl, mixing well. Spoon the mixture evenly into the egg whites. Makes 12.
Combine water and broth; bring to a boil. Remove from heat; add couscous. Cover and let stand until liquid is absorbed (about 5 minutes). Coat skillet with cooking spray; place over medium-high heat. Add garlic and saute 1 minute. Add zucchini, tomatoes, and onion. Saute 2 minutes. Add garbanzo beans and next 4 ingredients. Cook until heated. Top with cheese, olives and parsley.
Beat eggs. Add sugar, vanilla and oil. Mix well. Stir in zucchini and add dry ingredients. Mix well and stir in nuts, raisins and pineapple. Pour in 2 greased loaf pans. Bake at 350° for 45 minutes or until tests done.
Place crabmeat in bottom of buttered casserole. Add mushroom soup (undiluted). Add beans. Use liquid from beans to rinse the soup can and add to the casserole. Top with onion rings. Heat through in a 350° oven. Do not let onions burn.
Soften butter and mix with yogurt and Bisquick. Spray small muffin pans with Pam. Fill pans 3/4 with dough. Bake at 425° for 8 to 11 minutes. Yields 4 dozen. Freezes well.
Put in hollowed-out loaf of pumpernickel bread. Save bread pieces for dipping.
Preheat the oven to 375°. Line the bottoms of 2 (8-inch) round layer cake pans with wax paper. On a sheet of wax paper, sift together the cocoa powder, flour, 1 cup of the granulated sugar and the salt. Set aside.
Combine cabbage, carrot and pepper in large bowl. Add salt. Let stand for 1 hour. Drain excess liquid. Boil sugar, vinegar, water, mustard and celery seed. Pour over cabbage mixture. Cool. Put into containers and freeze.
Cook mushrooms and green pepper in margarine over medium heat; blend in salt and pepper. Cook over slow heat, stirring constantly until mixture is bubbly. Remove from heat; stir in bouillon, milk, water and mushroom liquid. Heat to boiling. Boil 1 minute, then stir in chicken and pimento; heat through. Serve over rice or toast.
Combine sugar and milk and bring to a boil. Add remaining ingredients and let stand for a few minutes. Beat and pour into a buttered 8-inch square pan. Cool in refrigerator.
1. Brown ground beef & onions in 1/4 c. Salad oil. 2. Combine remaining ingredients in baking dish or pan. 3. Bake at 400° for 30-40 minutes.
Mix together peanuts, pretzels, Rice Chex, Corn Chex and Wheat Chex. Melt white chocolate bark. Pour over other ingredients. Pour out on wax paper. Let cool. Break into pieces.
Cream butter and cream cheese. Beat until light and fluffy. Add flour, mixing well. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cutter. Place 2 inches apart on lightly greased cookie sheets. Spoon 1/4 teaspoonful of jam on each cookie. Fold opposite sides together, slightly overlapping edge. Bake at 375° for 15 minutes. Remove to wire rack to cool and sprinkle with powdered sugar.
Put all ingredients together in a large covered container or decanter (glass is best). Shake it occasionally as it stands. Let it stand until the candy is dissolved or from 4 to 6 weeks.
Cook chicken in water. Remove the chicken and cook the vermicelli in the chicken broth. While the vermicelli is cooking, saute the onion and bell pepper in the butter. When the vermicelli is done, do not remove it from the water. Instead, add the sauteed vegetables, Ro-Tel, cubed cheese and all other ingredients, including the chicken which should be cubed. Once the cheese is completely melted, pour the mixture into a large casserole dish. Bake in a 350° oven until bubbly.
Put about 1 soup spoon batter in hot Krum-Kake iron. Bake until brown on both sides. Roll quickly around stick or cone-shaped form.
Heat water, sugar and cornstarch until thickened. Add Jell-O. Let cool and add fresh strawberries. Put in baked pie shell and cool until set. Top with whipped topping.
Drain the beans. Mix together remaining ingredients. Pour over beans and mix well. Refrigerate overnight. Next day remove from dressing with slotted spoon, put into another bowl and serve.
Crush graham cracker. Put in pan. Slice the bananas and arrange on cracker crumbs. Cream the cheese. Beat with the milk until thick. Pour cream cheese mixture over bananas. Chill well.
Heat oven to 450° and grease the bottom of muffin cups. With hand mixer, beat the eggs slightly. Add milk, flour and salt and beat just until the mixture is smooth and runny. Fill muffin cups 3/4 full. Bake 5 minutes, then lower oven to 350°. Bake 15 to 25 minutes longer until brown on top.