HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; set aside. Mix eggs, milk, bread chunks and cheese. Then add butter and ham. Grease 9 x 13 x 2-inch Pyrex dish lightly with butter. Pour mixture into pan. Let stand overnight in refrigerator. Do not use an aluminum pan. Bake at 350° for 45 minutes to 1 hour, until set in center. Cut into 12 squares.
Combine first three ingredients and press into greased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Saute onion and green pepper in small amount of vegetable oil in skillet. Add ground beef to this and brown (do not overcook). Drain fat. Salt and pepper to taste and add tomato soup and water. Cover and simmer slowly for 20 to 30 minutes. Add corn and heat for 5 minutes more. Yields 3 to 4 servings.
Mix soup, orange juice and water; pour over rice. Roll chicken in dry soup mix. Place on top of mixture in baking dish. Cover tightly with foil. Bake at 350° for 1 hour or more.
Heat oven to 375°. Spread melted margarine in 9 x 13-inch dish. Separate dough into 13 biscuits. Snip each biscuit into eighths, using kitchen cutters. Place biscuit pieces in large bowl. Toss with salsa. Spoon evenly into dish. Sprinkle with remaining ingredients. Bake at 375° for 35 to 45 minutes. Let stand 15 minutes before cutting. Makes 12 to 15 servings.
Cream butter in mixer bowl (the first 3/4 cup butter), until light and fluffy. Add 1 cup sugar gradually; mix well. Stir flour with baking powder and salt (3 times). Stir flavorings into milk. Add flour mixture to creamed mixture, alternately with the milk, beginning and ending with dry ingredients, mixing well after each addition. Beat egg whites until stiff. Fold gently into the batter. Pour into 3 greased 9-inch cake pans. Tap pans on hard surface to remove bubbles. Bake at 350° for 20 to 25 minutes, or until tests done. Cool in pans for 10 minutes before removing to cool on wire rack.
Combine hot water and brown sugar in large baking dish. Mix together remaining ingredients. Spoon batter over syrup. Bake at 350° for 35 minutes. Serve with Cool Whip.
Cook and drain broccoli according to package directions. Arrange on bottom of oblong baking dish. Top with cooked and diced chicken. Combine mayonnaise, lemon juice and soup; spread over chicken. Sprinkle with cheese and bread crumbs. Bake 30 minutes at 350°.
Break the chocolate into pieces and put them in a pan with two teaspoons of water. The temperature must be very low and when chocolate is melted remove the pan (we stir continuously). Combine the 50 gr of butter (mashed) with the two (2) yolks and mix with a spatula. Then add the rest of butter and continue mixing. After 10 minutes of mixing well these ingredients, add the powdered sugar, whipping cream, cognac and crushed chestnuts. Mix very well. Put the mixture for 3 minutes in the refrigerator. Put the cocoa in a flat plate. Take the mixture out of the refrigerator and start giving the shape of the truffle (round), then roll each truffle in the cocoa and cover it. Keep truffles in the refrigerator.
Preheat oven to bake at 375°. Crush graham crackers and add butter and 2 tablespoons sugar. Pat crust into a 9-inch pan or you can use prepared graham cracker crust. Beat eggs at high speed; gradually beat in 1/2 cup sugar. Add softened cream cheese and 1/2 teaspoon vanilla, blending in at low speed. Pour into crust. Sprinkle with cinnamon. Bake at 375° for 20 minutes.
Scald milk. Beat eggs slightly. Add sugar, salt and vanilla, then add scalded milk. Pour this mixture into chilled raw pie crust. Bake at 450° for 10 minutes, then at 325° for 30 minutes. To test for doneness, insert a table knife in center of pie. If it comes out clean, the pie is done. Yields 1 (9-inch) pie.
Spray pan. Brown chicken. Drain. Combine 1/4 cup pineapple syrup, lemon juice, sugar, soy sauce, bouillon and ginger. Add to chicken. Cover and simmer 20 to 25 minutes.
Cut up broccoli and cauliflower into bite size pieces. Pour package of Ranch dressing over broccoli and cauliflower. Let stand in refrigerator overnight. Before serving, mix sour cream and mayonnaise, then mix into vegetables. Cut the onions into small strips. Add to other vegetables. Keep cold until ready to eat.
Preheat oven to 350°. Grease 10-inch pie plate. (If you use a 9-inch pie plate, use less of the batter on the bottom layer.)
Stir the pineapple juice and limeade concentrate together in a punch bowl until well blended. Add the ginger ale sorbet. Serve immediately. Yield: 10 to 12 servings.
In blender combine berries and apple juice. Cover and blend until smooth. Pour into pitcher and slowly stir in carbonated water. Pour over berry ice cubes (recipe to follow) in tall chilled glasses. Serve immediately.
Place fillets in a lightly oiled baking dish; sprinkle with salt, pepper and lemon juice. Dot with margarine. Bake in a 350° oven for about 45 minutes until fish flakes. Serves 4 or 5.
Mix first four ingredients together. Sprinkle Jello (dry) on top and fold in. Let stand in refrigerator until jello dissolves. Serve cold.
Combine butter, sugar, eggs and vanilla in a large mixing bowl. Beat on high speed for 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt. Add alternately with water to creamed mixture. Blend just until combined. Add candy. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 30 to 35 minutes or until cake is done. Cool 10 minutes.
Mix flour, sugar, milk and egg, stirring constantly, over medium heat, until filling thickens. Pour over layer of bananas and wafers. Add another layer of bananas and wafers, then filling. Do this until filling is used up. Top off with a layer of wafers.
Heat oven to 375°. Arrange chicken in two ungreased 13 x 9-inch baking dishes. Bake at 375° for 30 minutes. Meanwhile, in a medium saucepan, cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients except cheese and ripe olives; blend well. Cook over medium heat until mixture is hot; set aside. Remove chicken from oven. If necessary, using spoon, remove most of the pan juices; turn chicken over. Pour half of sauce evenly over chicken in each dish. Return to oven; bake for an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear, basting occasionally. Sprinkle chicken with cheese. Bake for 3 more minutes or until cheese melts. Garnish with ripe olives. Makes 8 servings.
In large saucepan, melt margarine; add cabbage, onions, celery, carrots and peas. Saute 8 minutes. Add corn, milk, salt, pepper and thyme. Reduce heat and simmer 20 minutes, stirring occasionally. Add cheese; stir until melted. Makes six 1 1/3 cup servings.
Mix sugar, flour and eggs. Mix well, add other ingredients. Pour into 2 greased pie pans. Bake at 350° for 35 minutes. Your pies will have a crust after they cook.
Crush cookies and spread 1/2 of the crumbs in the bottom of a 9 x 13-inch pan. Mix the cream cheese and margarine until smooth. Mix in powdered sugar; fold in the Cool Whip.
Layer broccoli, chicken and mushrooms in order in 9 x 13-inch pan or casserole. Sprinkle cheese over ingredients in pan. Then sprinkle croutons. Mix in large bowl: soup, mayonnaise, lemon juice and curry powder.	Pour over ingredients. Bake at 350° about 45 minutes or until lightly browned. Enjoy!
Preheat oven to 350°. Combine chicken, 1/2 cup of salsa and lime juice. To remaining salsa, add beef broth and tomato paste. Stir until blended. Pour half of sauce in an 8-inch square pan. Spoon 1/4 of chicken mix into center of tortilla. Sprinkle 1 1/2 tablespoons of cheese over it. Loosely roll tortillas and arrange, seam side down, over sauce in pan. Spoon other sauce over enchiladas. Sprinkle with remaining cheese and red onion. Bake 25 minutes. Makes 4 servings. Contains 50 calories.
On one slice of bread, spread peanut butter and on other slice spread jelly. Put slices of bread together and enjoy!
Preheat oven to 350°. Combine flour, sugar, baking soda, cinnamon and salt. Stir in carrots, raisins, coconut, nuts and apple. In a separate bowl, beat eggs, oil and vanilla. Stir into flour mixture until batter is just combined. Spoon into well-greased muffin tins, filling to the top. Bake at 350° for 20 minutes. Makes 12 to 14 large muffins.
Cream sugar and oil together. Add eggs and cranberry sauce. Mix well. Sift together the dry ingredients. Add dry ingredients alternately with water. Pour into two well-greased and floured loaf pans. (I use the small pans, and it will make 7 loaves.) Bake at 350° for 1 hour or until tests done. Let stand 10 minutes before removing from pan.
Cream sugar and butter. Add egg; beat well. Add vanilla, flour and soda; mix well. Add Rice Krispies; mix. Drop by tablespoon onto cookie sheet; remove from pan right away. Bake at 350° for 13 minutes.
Mix crumbs and oleo; press into 9 x 13-inch pan. Refrigerate. Beat 2 sticks whipped oleo, eggs and powdered sugar until firm. Spread over crumb mixture. Next layer, put sliced bananas dipped in pineapple juice. Top that with Cool Whip. Top that with chopped nuts and maraschino cherries.
Arrange all ingredients, except soup and water, in layers in large greased casserole dish in order given. Sprinkle each layer with salt and pepper. Mix soup and water and pour over layers. Cover and bake 1 hour and 45 minutes in 350° oven. Remove cover and bake another 15 minutes. Yields 8 servings.
Mix all ingredients. Pour in buttered dish. Bake at 350° for 45 minutes. Top with crackers with butter and let brown. Do not dilute soup. Prepare a day ahead. Easy for working mothers.
Combine the first 5 ingredients and bring to the boil. Boil for 1 minute, then cool completely.
Place the sugar, butter, lemon rind and juice, and eggs in a heavy saucepan. Cook gently over low heat until the mixture is thick but still falls easily from a spoon. Do not boil or let the mixture separate. Remove from heat and cool. Store in the refrigerator in a tightly covered jar or freeze.
Drain and chill the fruits. Reserve juice. Dissolve jello in boiling water. Add 1 cup fruit juice. Reserve remaining juice for topping. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into 11 x 7 x 2-inch baking dish. Chill until firm. Spread with Fruit-Cheese Topping.
Melt butter in skillet. Chop onion and bell pepper. Put them in melted butter and fry until onions are brown. Then add mushrooms, steak and Worcestershire sauce. (Cut steaks into small bites.) Simmer until meat is tender. Add jalapenos or pepper sauce, if you wish. Serve over rice and with a salad.
Preheat oven to 400°. Cook broccoli and cauliflower in salted water until stems are almost tender (10 to 12 minutes). Drain. Place in 1 1/2-quart casserole. Beat soup and milk until smooth. Pour over vegetables. Sprinkle with cheese. Mix Bisquick and butter until crumbly. Sprinkle over cheese. Bake until light brown, 30 minutes. Serves 6 to 8.
Heat tomato juice to boiling point. Let stand 10 minutes. Strain; add vinegar, gelatin and salt. Stir to dissolve. Pour into salad mold. Chill. Unmold and serve on crispy lettuce. Top with salad dressing.
In a large bowl, combine all ingredients, mixing well. Place in a loaf pan. Bake at 350° for 1 hour.
Mix the sugar, flour, eggs and juice from the cherries. Add the remaining ingredients. Bake at 325° for 30 minutes in sheath pan (13 x 9-inch).
Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste. Dribble in olive oil until mixture thickens. Dribble, dribble, whisk, whisk.
Combine brown sugar, butter and milk in 2-cup glass measure. Cook on Full power for 1 to 2 minutes or until butter is melted and mixture is boiling; stir well. Sprinkle nuts evenly in 8-cup plastic or ceramic tube dish. Pour half of brown sugar mixture over nuts. Arrange biscuits in dish. Top with remaining brown sugar mixture. Cook on Cook level 7 for 7 to 9 minutes or until top springs back when lightly pressed with finger. Turn quarter turn halfway through cooking time. Let stand for 2 minutes. Invert onto serving platter. Serve immediately.
Beat egg; add sugars and cream well. Mix in dry ingredients and vanilla. Stir in apples and nuts. Pour into a greased 9-inch pie plate (batter will be thick). Bake at 325° for 35 minutes.
Cream together the margarine, sugars, oil, vanilla and eggs. Add dry ingredients. On lightly greased cookie sheet, drop by spoonful, flatten and sprinkle with sugar and cinnamon or let stand overnight in refrigerator and roll in balls. Roll in sugar and cinnamon or colored sugar, then flatten. Bake at 350° for 7 to 8 minutes.
In a large pot, saute onions in butter or margarine until done. Add chicken broth to onions. Cut the very lower ends off broccoli stalks and discard. Place broccoli in pot and cook until done. Smoosh broccoli until it has broken up in small pieces. Add milk and half and half. Cook approximately 45 minutes more, stirring occasionally. Add Velveeta, cook until melted, stirring more. Thicken with cornstarch and water mixed together (approximately 2 tablespoons cornstarch). Serve hot.
Put the marshmallows and chocolate bar in top of double boiler with 1/2 cup milk. Stir while mixture is melting and turning into a delectable good. When melted, remove from heat and cool. While it is cooling, make graham cracker crust and bake in oven 6 minutes at 375°. When the chocolate mixture and pie crust have cooled sufficiently, whip the cream and fold into the cooled chocolate mixture. Pour into graham cracker crust. Will be a little soupy until mixture firms up. Place in refrigerator and chill for a couple of hours before serving.
Beat cream cheese and Italian seasonings with electric mixer on medium until blended. Spread on 9-inch pie plate. Top with cheese, pizza sauce, additional cheese and peppers. Bake at 350° for 15 to 20 minutes or until the mixture is thoroughly heated and the cheese is melted. Serve with breadsticks. Makes 10 servings.
Do not cook chicken and broccoli completely as it will finish while baking. Set aside precooked chicken and broccoli and bread crumbs. Mix other ingredients together. Layer chicken and broccoli in buttered baking dish, putting the mixture on each layer. Top with buttered bread crumbs. Bake 30 minutes at 350°.
Place chicken in baking dish. Season with salt and pepper. Bake in 400° oven for 30 minutes. Drain pineapple. Reserve about 1/2 cup liquid. Combine liquid 57 Sauce and honey; pour over chicken. Bake additional 25 minutes, basting occasionally. Arrange some pineapple slices over chicken and bake 10 minutes longer.
Combine cheese, bread crumbs and butter. Coat chicken breast with mustard, then dip in crumb mixture. Place breaded chicken in a 9 x 13 baking dish. Bake at 425° for 15 minutes or until chicken is done. Makes 6 servings.
Pack small cucumbers into quart jars. To each jar, add 1 teaspoon pickling spice. Add 6 to 8 garlic cloves, unpeeled and sliced in a few places. Add 2 sprigs dill weed. If you like, you can add 4 to 6 dried red chili peppers to each jar. Add 3 to 4 ounces of white vinegar. Fill a measuring cup with hot top water to dissolve 1 teaspoon salt. Stir thoroughly. Pour salt water in jar, cup full by cup full. Process completed jars in water bath for minutes. Cover and leave on table 2 days. Now ready to eat.
Cook the package of butterscotch pudding as directed. When thickened and while still hot, add package of butter brickle cake mix and stir in thoroughly. Spread in a lightly greased and floured large oblong pan. Sprinkle 1 small package of butterscotch bits over the top and add chopped walnuts.
Rinse pork chops, then season with salt, pepper and celery seed. Lightly coat both sides of chops with mustard, then flour both sides. Pour both cans of soup into a pot, along with 2 cans of water. Allow to come to a boil. Brown chops in a skillet, then place chops into pot with the soup. Allow chops to simmer in the soup for an hour or until tender. Add noodles to soup/chops mixture after first 15 minutes of simmering is completed. Serve over rice.
First Layer: Combine margarine, 2 cups flour and one cup brown sugar. Mix well and spread on cookie sheet; bake 15 minutes at 350°.
Mix first 3 ingredients until well blended. Pour into crust and chill. Garnish with walnuts, strawberries or pineapple, if desired.
Peel and wash about 8 large potatoes. Cut into chunks. Place in 8-quart pan and cover with water; bring to a boil. Boil about 20 minutes or until potatoes are fork-tender. Drain potatoes and stir in 1/2 cup margarine and 1/2 cup milk. Mash potatoes or use an electric mixer. Add Hidden Valley Ranch mix. Makes 4 to 6 servings.
Mix sugar, Milnot and butter together. Cook until mixture comes to a boil. Stir frequently. Boil this mixture for 5 minutes. Don't forget to stir. Remove from heat and stir in chocolate chips and marshmallow cream. Stir ingredients until mixture is creamy and smooth. Pour into buttered 9 x 9-inch pan. Allow to cool as desired.
Mix everything together in a large bowl. Put in 2 greased loaf pans. Bake at 350° for 15 minutes. Reduce to 300° and bake an additional 45 minutes. Cool 10 minutes and remove.
About 45 minutes before serving: Cut ham into 1/2-inch pieces. Dice celery. Thinly slice carrots. Chop onion. Dice zucchini. Remove 1 1/2 cups of white kidney beans to a medium bowl. With potato masher or fork, mash beans until smooth.
In an electric blender, combine milk, yogurt, banana, chocolate syrup and sugar if desired. Blend until smooth, about 30 seconds. Serve immediately or refrigerate in a covered container. Stir before serving. Yields 3 servings.
Sift together flour, baking powder and salt. Stir in rolled oats and sugar. Cut in butter until crumbly. Pat 2/3 of crumb mixture into 11 x 7 x 1 1/2-inch pan. Spread with preserves. Cover with remaining crumb mixture.
Combine cucumbers, onions and salt. Stir; let stand 2 hours. Wash and drain. Add 1/2 cup white vinegar and 1/2 cup sugar; stir well. Let stand 10 minutes, then put in freezer bags or containers and put in freezer.
In 3-quart mixing bowl, combine oleo, sugar, flour and cracker crumbs. Mix on low until particles resemble peas. Reserve 1 1/4 cups for topping; press remainder in bottom of ungreased 9-inch square baking pan. Sprinkle marshmallows over crust; place chocolate pieces over marshmallows. Sprinkle with reserved crumb mixture. Bake 20 to 30 minutes or until marshmallows are toasted and top is golden brown. Cool; cut in squares.
Cook sugar and milk to soft ball stage (about 8 minutes). Add marshmallow cream, peanut butter and pecans. Mix and pour in square dish. Cool; cut in small squares.
Mix and boil one minute. Baste ham with this sauce often while baking. Makes enough glaze for a 4 pound ham.
Melt butter. Add onion and stir until onion is transparent. Add mushrooms and cook another 4 minutes. Remove mixture from heat and blend in flour. Add beef stock, stirring constantly. Add bay leaf and pepper. Bring mixture to a boil. Reduce heat and simmer 5 minutes. Remove bay leaf and stir in cream. If desired, garnish with croutons before serving.
Put rice in buttered 9 x 13-inch pan. Top with ham, broccoli, mushrooms and cheese. Combine the soup, mayonnaise and dry mustard; pour over ham mixture. Bake for 45 minutes at 350°.
Dissolve yeast in warm water. Scald milk, sugar, Crisco and salt. Stir until lukewarm. Add yeast mix, 1 egg and 2 cups flour. Mix and add 1 1/2 to 2 cups flour. Mix well. Let rise 1 to 2 hours. Roll out and cut with biscuit cutter. Dip in melted butter and fold over. Place on pan. Let rise. Bake 15 to 20 minutes at 350°.
Heat oven to 350°. Heat shortening over low heat until melted; remove from heat. Mix in brown sugar; egg and vanilla. Stir in remaining ingredients. Spread in a greased square baking pan, 8 x 8 x 2-inches. Bake 25 minutes. Cut into 1 3/4-inch squares while warm. Makes about 1 1/2 dozen cookies, 120 calories each.
In bowl combine first 7 ingredients. Blend thoroughly. Shape into 1-inch meatballs. Brown on all sides in large skillet over medium heat. Drain off excess fat. Meanwhile, combine remaining ingredients. Pour over meatballs. Bring to a boil. Reduce heat; simmer 20 minutes. Makes 3 dozen meatballs.
Peel and finely chop the cucumber. Combine it with the vinegar, sugar and water. Refrigerate overnight. Drain. Mix with remaining ingredients until smooth. May be tinted with a drop or two of food coloring, if desired.
Mix all ingredients together. Grease a 9 x 13-inch pan and bake at 350° for 15 to 20 minutes.
Cream shortening and sugar; add eggs and beat. Add dry ingredients alternately with buttermilk until creamy and fluffy. Add vanilla. Bake in layer cake pans at 375°. Frost with butter icing.
Break the donuts into pieces. Place in a buttered pan. Mix the eggs with enough milk to saturate the donuts. Add raisins, cinnamon and sugar to suit your taste. You can add chopped apples, if you prefer. Pour the liquid mixture over the donuts; the liquid will saturate the donuts. Set the pan inside another pan partially filled with water for a steam bath. Bake at 350° until knife will come out clean. This will probably take at least 1 hour or more for a large batch and 45 minutes for a family size serving. Let the pudding cool before serving.
Brown meat. Add onion and cook until tender. Add tomato paste, water and seasonings (garlic, basil and oregano if desired). Simmer 10 minutes. Cook noodles. Drain well. Heat milk and cubed cream cheese. Stir until melted. Add 1/2 of Parmesan, 1/4 teaspoon garlic, green pepper and pinch of salt. Add noodles. Put alternate layers of meat and noodle mixtures into greased casserole dish. End with meat mixture. Add rest of Parmesan on top. Bake at 350° for 20 to 30 minutes. Freezes well.
Melt margarine in 9x13 in. pan. Crumble one tube of crackers in margarine. Mix soups, sour cream and chicken, and pour over crackers. Top with the other tube of crackers. Lay a few parts of margarine on top of crackers. Bake at 350 degrees for 40-45 minutes.
Beat cream cheese and Eagle Brand milk until smooth. Mix 3 cups milk and vanilla pudding mix. Blend until thick. Add cream cheese mixture and vanilla flavoring; mix. Add Cool Whip and beat mixture until smooth. Line dish with bananas and vanilla wafers. Pour mixture over wafers. Layer with bananas. Chill.
Combine the crab meat, pimiento and celery in a mixing bowl. Crumble the slices of bread and add to the mixture. Gently add the egg whites, yogurt, Worcestershire, cayenne, mustard, salt substitute and lemon juice. Place in a sprayed casserole dish. Top with a sprinkle of paprika. Bake at 400° for 15 to 20 minutes, until lightly brown. Calories: 96.
Bring 2/3 of the milk to a boil. Mix the flour into a smooth paste with the remainder of the milk; mix in hot water. Add sugar, butter and beaten egg yolks. Bring to a boil; cook for 1 minute, stirring constantly. Remove from heat and pour in reserved pineapple juice.
Cut broccoli and cauliflower into florets. Cook bacon and crumble into bacon bits; combine mayo, sugar and vinegar and mix with broccoli, cauliflower, bacon bits and onions. Mix well. Top with Cheddar cheese. Chill before serving.
Marinate all ingredients in	plastic container with tight seal (to turn over) at least overnight.	Turn over a time or two. Serve in salad bowl lined with lettuce. Dump in marinated veggies and add olives, cucumbers, cherry tomatoes, green pepper, etc.
Mix apple, water and sugar in a 1 1/2-quart dish. Microwave on Full power 8 to 9 minutes. Blend. Add cinnamon.
Brown meat with onion and pepper. Add regular size canned ingredients with juices and other ingredients. Simmer up to one hour. Serve with cornbread or tortilla chips.
Slice beef across the grain into very thin strips. In large skillet over high heat, melt margarine and cook the beef and onion until beef is no longer pink and onion is tender. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve over noodles. Garnish with parsley. Makes 6 servings.
Blend cake mix, oil, water and eggs. Stir in chips (1 cup nuts if desired). Drop by teaspoon onto an ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Top of cookies will look pale.