HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook frozen broccoli according to package directions, omitting salt called for. Drain thoroughly. Place broccoli cuts in 10 x 6 x 1 1/2-inch baking dish. Stir together condensed soup and cheese; gradually add milk, mayonnaise and beaten egg to soup mixture, stirring until well blended. Pour over broccoli in baking dish. Combine bread crumbs and melted butter; sprinkle evenly over soup mix and broccoli. Bake at 350° for 45 minutes until lightly browned.
Place pickling spices in boiling water. Add cabbage leaves. Cook leaves until bright green, 10 to 15 minutes. Remove; set aside. Brown hamburger meat; drain fat. Add salt, pepper, Worcestershire sauce, A.1. steak sauce, red wine vinegar, horseradish, pressed garlic and minced onion, then mix ingredients.
Bake potatoes until soft. Remove from oven. Cut in half and remove potatoes from shell. In mixing bowl, mix while still hot the butter, milk, salt and pepper until smooth. Spoon the mixture back into the shell. Bake at 400° for 10 to 20 minutes. (Potatoes can be topped with Cheddar cheese and/or almond slices, if desired.) Can be prepared in advance.
In 1-quart microwave-safe bowl, combine sugar, cornstarch and salt, if desired. Stir in 1/4 cup of the milk, mixing until cornstarch dissolves. Add remaining milk. Microwave, uncovered, on High for 3 minutes, whisking mixture well after 2 minutes.
Melt margarine in large saucepan. Add onions and celery. Saute until vegetables are soft. Add okra, tomatoes and bay leaf. Simmer, uncovered, for 1 hour. Season to taste with salt and pepper. Remove bay leaf before serving.
Boil, peel and devein shrimp. (If large, may cut up in pieces.) Set aside.
Preheat oven to 350°. Mix beef, ketchup, mustard, salt and soup. Slice bread the long way and scoop out the middle. Fill in space with mixture. Take 8 slices of any kind of cheese; break in half and lay over mixture. Close bread by wrapping in tinfoil and bake for 15 to 20 minutes.
Mix all ingredients, except coconut, using hand mixer or blender. Last add coconut and pour in pie shell. Cook 30 minutes in 425° oven and then reduce heat to 375° for last 30 minutes until done.
Mix all together. Place in casserole with sprinkles of paprika and a few bread crumbs. Bake 25 minutes at 350°.
Mix thoroughly and pour into buttered casserole dish. Bake 20 minutes at 350°.
Mix all together and pour into 3 unbaked pie shells. Sprinkle with nuts. Bake 50 minutes at 350°. Makes 3 pies.
Gradually add flour to ice cream and butter. Make into rolls. Put in wax paper, freeze and then cut into circular slices. Put them on an ungreased cookie sheet. Dent and lightly flour each slice. Fill with preferred prepared fillings. Bake in 350° oven for 20 to 25 minutes or until rosy. Sprinkle with powdered sugar. Makes over 6 dozen kolacky.
Melt butter in a large frying pan. Add onion, green pepper, zucchini and mushrooms. Cook over medium heat 5 minutes, stirring at times. Add tomato and flour. Stir to blend flour. Beat together eggs, milk, salt and pepper. Sprinkle half of cheese in pie shell. Add veggies. Pour milk mixture evenly over veggies. Sprinkle with rest of cheese mixture. Bake at 375° for 35 to 40 minutes, or until knife inserted in center comes out clean. Makes approximately 6 servings. (Recipe also works well using a 1 1/2-quart casserole dish and low-fat cheese.)
Joshua gets his Grandmama to go to the ice box; points to ice box freezer. Grandmama opens freezer and takes out ice cream sandwich. Joshua sits down on the couch, unwraps -- then eats. Repeat as Grandmama tolerates!!!
Mix together and bake in a 9 x 13-inch greased pan at 350° for 35 to 40 minutes. Good warm or cool.
Cream butter and sugar. Add eggs, one at a time. Stir soda into sour milk. Sift together all spices and flour; dredge all fruits and nuts in flour mixture. Be sure all fruits are well coated with flour. Pour butter, sugar and egg mixture over fruit. Add molasses and milk to fruit. Stir until all fruits and flour are moistened well. This may be mixed with the hands. Bake at 275° for 2 or more hours. Test with a straw or toothpick for doneness of batter.
Mix together the flour, sugar, salt and soda. In a saucepan bring to a boil the margarine, oil, cocoa and water. Pour the cocoa mixture over the flour mixture. Add buttermilk, eggs and vanilla. Mix all ingredients together. Pour batter into a greased jelly roll pan and bake at 400° for 20 minutes. Pour frosting over cake while it is in the pan and as soon as it is removed from the oven.
Mix first four ingredients and pat on bottom of pan. Mix next four ingredients and pour over cake mixture. Bake at 325° in a 13 x 9-inch Pam sprayed cake pan for 45 to 55 minutes.
In large skillet, brown ground beef with chopped onion and chopped green pepper. Mix soups, mushrooms with liquid, water, salt and pepper and add to meat, onions and peppers. Cook for 5 minutes. Mix meat mixture with cooked macaroni and place into greased casserole. Sprinkle cracker crumbs on top. Bake, uncovered, for 1 hour at 325°.
Blend together in blender, canned milk, sugar, 1 cup whole milk and peaches. Pour into freezing churn. Mix together in blender 1 cup whole milk, vanilla pudding, cornstarch and vanilla flavoring and pour into churn. Finish filling churn with whole milk.
Dissolve Jell-O in water and let cool. Add remaining ingredients. Put in mold. Refrigerate until set.
Boil chicken and cut into pieces. Mix soup, sour cream, onion, chilies and chicken. Pour 1/2 of mixture into slightly greased baking dish. Roll cheese in flour shells and place on top of chicken mixture. Top with rest of chicken mixture, cheese and chopped green onions. Bake at 350° for 30 to 45 minutes or until good and hot.
Mash hard-cooked eggs. Mix with butter and half of chopped onion. Spread evenly on the bottom of a 9-inch pie plate. Refrigerate for at least 1/2 hour. Blend mayonnaise with chopped parsley. Spread over egg mixture. Spread sour cream over parsley and mayonnaise layer. Combine caviar, chopped onion and lemon juice. Gently drain caviar mixture and spread over sour cream just before serving. Garnish with parsley. Serve with crackers.
Mix stuffing, margarine and water; set aside. Combine mayonnaise, milk, eggs, onions, celery and salt and mix well with stuffing mixture. Spread in 9 x 13-inch greased baking dish 1/2 of the stuffing. Layer in chicken and top with other half of stuffing. Spread with soup and bake, uncovered, at 325° for 40 minutes.
Cream butter, add brown sugar and mix until light and fluffy. Add beaten egg yolk, vanilla and sifted flour. Spread thinly on jelly roll-size pan. Bake at 350° about 15 to 20 minutes or until light brown. Melt chocolate in top of double boiler, spread on cookie surface while still warm. Sprinkle nuts on top. Cut in squares while warm and let cool.
Let bread dough thaw and then knead well. Melt butter or margarine and set aside. Pull dough apart about the size of a walnut. Roll in butter or margarine and then sugar mixture. Drop into a Bundt pan in layers. Bake at 350° for 35 to 40 minutes. Remove from oven; cool 5 minutes, then invert onto plate.
Cook carrots until tender. Add the remainder of ingredients. Needs to marinate 24 hours before serving. Will keep several days in fridge.
Bottom Layer: Cream together sugar, oleo and pretzels. Press into 9 x 13-inch pan and bake 10 minutes at 350°. Cool.
Chill 7-Up, Hawaiian Punch and pineapple just prior to preparing punch. Mix 7-Up/lemon-lime drink, Hawaiian Punch and pineapple juice together in a large punch bowl. Add frozen strawberries and stir to break up. Garnish with orange slices when serving.
Mash pulp from avocados well. Add thick 'n chunky salsa and tomatoes; stir well. Add lemon juice and salt to taste. Serve with tortilla chips.
Soften cheese.	Blend in blender with beer, garlic and salt. Scoop out middle of bread; use this to dip in cheese mixture which you	pour into bread. Tear up extra loaf into small pieces for dipping purpose.
In a large saucepan, combine first four ingredients. Cook over medium heat until sugar is dissolved. Gradually add milk and mix well. Cook until firm ball stage (248°). Remove from heat and stir in vanilla. Fold in pecans. Drop by spoonfuls onto waxed paper. Chill until firm.
Cook macaroni. Fry onion in butter. Add onion, soup, mixed vegetables, tuna and milk to macaroni. Simmer about 15 minutes. Season to taste.
Prepare instant coffee and let chill. Add the sugar to the coffee. Let ice cream begin to soften.
Cook spaghetti according to package directions. In skillet, brown beef in butter, stirring occasionally. Remove from heat; add 1/4 cup flour, nonfat dry milk, salt, pepper and half of soup mix. Blend water in gradually. Cook, stirring constantly, until thickened. Combine remaining soup mix with 1 tablespoon flour, then blend with sour cream. Fold into cooked spaghetti; place into 2-quart buttered casserole, pushing up on sides to form a well in center. Pour meat mixture in center. Top with buttered bread crumbs. Bake for 25 minutes in 350° oven or until bread crumbs are brown.
Grease casserole dish. Put half the bread mix in the bottom. Spread meat, onion and 1 green pepper over the bread mix. Sprinkle 1 cup shredded cheese over the mixture. Spread remaining mix on top of the cheese. Bake at 350° for 35 to 40 minutes or until brown.
Combine all ingredients except ginger ale; chill several hours. At serving time, slowly pour in ginger ale. Serve over cracked ice. If desired, garnish with frosted Tokay grapes. Makes about 10 to 12 servings.
Melt butter in saucepan over low heat. Add sugar, cocoa, vanilla and egg. Cook over medium heat stirring constantly until mixture thickens. Remove from heat. Stir in coconut, graham cracker crumbs and nuts. Pat mixture into a buttered 8 x 8 or 9 x 9 baking pan. Refrigerate for 1 hour.
Beat ingredients well, except bacon drippings . Heat (preferably) in a cast-iron frying pan to medium-high. Add bacon drippings to pan. Pour a small amount of batter in pan for heat and consistency test. Hold handle and tilt pan so batter spreads to circular shape. Turn over when lightly browned.
Mix crust ingredients well and press into a 9 x 13-inch pan (ungreased). Bake in unheated oven at 375° for 10 minutes.
In mixing bowl, place egg, broccoli, corn, onion, salt and pepper. In saucepan, melt butter and add stuffing mix; toss to coat. Stir in half stuffing. Mix into vegetables. Put in 1-quart casserole. Sprinkle with remaining stuffing mix. Bake uncovered at 350° for 35 to 40 minutes. Serves 4.
Heat oven to 350°. Spread coconut on cookie sheet. Bake 10 minutes until golden. Lightly grease cookie sheet. Mix flour, baking powder, baking soda and salt.
Brown nuts and seed in butter. Mix together cabbage and onions. Just before serving, mix all together with dressing.
Preheat oven to 300°. Mix and sift dry ingredients into a mixing bowl. Cut in the shortening until crumbly. Add the egg, mixing well. Press half of the mixture into a greased 8-inch square pan. Spread with the applesauce and lightly press the remaining dough mixture over the sauce. Sprinkle with the brown sugar. Bake 45 minutes, then turn off oven; open oven door a little and let cake sit another 30 minutes. Cut into bars while warm. Serve with whipped cream or ice cream, if desired. Favorite spices may be added to the applesauce as well. Serves 8.
Press 1 can into each of 2 cookie sheets. Bake at 350° for 7 minutes; cool. Mix cream cheese, dressing and Ranch dressing. Spread on rolls. Sprinkle vegetables (olives, carrots, broccoli, cauliflower). Chill for 4 hours. Cut with pizza cutter into bars.
Cream butter and sugar. Add the cream, butter and sugar. Add the rest of ingredients. Chill. Roll into balls. Chill overnight. Roll in white or dark chocolate, melted. Drop on wax paper.
Drop the noodles in boiling, salted water for 10 minutes; do not cook them too soft, they must still be firm when bitten. Drain immediately. Put a pan over low heat and add the butter. As it melts, tip in the noodles and season with salt and freshly ground black pepper. Turn the noodles over and over until they are hot and coated with melted butter. Pour into a heated dish and serve immediately.
Mix together. Grease pan and pour in mix. Pour 1/2 cup melted oleo on top of mix, then sprinkle 2 cups of crushed corn flakes on top and bake at 350° for 1 to 1 1/2 hours.
Fry ground beef until brown and drain. Finely chop the vegetables. Mix together ground beef, vegetables, egg yolk, allspice, salt, pepper, soy sauce and stir-fry sauce. Put about a heaped tablespoonful of mixture into each lumpia skin. Wrap according to directions and seal with egg white. Fry in oil on each side until golden brown.
Mix all ingredients and pour into pie shells. Bake for 15 minutes at 425°. Lower temperature to 350° and bake about 35 minutes or until custard is firm.
In bowl, combine flour, eggs, 1/2 milk, melted butter, salt and sugar; mix well with a whisk. The batter should be very thick. Work it until it is very smooth, then add the other 1/2 cup milk, cold water and oil. Stir well.
Sift dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once. Stir with a fork until dough makes a ball. Turn out; knead 1/2 minute. Roll out 3/8-inch thick. Cut out. Bake on ungreased cookie sheet at 450° for 12 minutes. Makes 12 to 15 biscuits.
In large saucepan combine broth, tomato juice, macaroni, garlic, and carrots; bring to a boil. Reduce heat to medium; simmer for 4 minutes.
Melt ingredients together. (You can do this in the microwave 30 seconds at a time, then stir). Pour onto 1 box Crispix cereal. Stir until well coated. Take a big container with lid and layer the cereal mixture with 10x sugar and shake!.
Mix the Eagle Brand milk, limeade and Cool Whip together. Then add just enough green food coloring to make it green. Pour into the pie crusts. Chill until ready to serve.
Put ingredients in pot in order listed. Cover and cook on high 2 to 3 hours, or on low for 6 to 8 hours. Stir occasionally. Serves 4 to 6.
Preheat oven to 500°. Place cake on ovenproof platter. In large mixing bowl, beat together egg whites, salt and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff. Spread ice cream over cake. Top with peaches. Spread meringue over cake top and sides, covering entire surface. Place cake with dish on baking sheet. Bake for 3 to 5 minutes, until meringue browns slightly. Serve immediately.
Combine cream cheese and margarine, beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy. Yields enough for 3 layer cake.
Drain chicken; salt and pepper chicken pieces. Sift flour in a bowl, pour milk in another bowl, add seasoned salt and garlic powder to milk. Dip pieces of chicken in milk mixture and coat in flour. In deep fryer or heavy skillet, heat oil to 300° and fry chicken until golden brown.
Cut beef in 4 to 6 pieces. Remove most of the fat from the beef. Wash well in cold water. Pepper lightly. Place roasts in large roasting pans. Add 1/2 onion to each. Fill pan half full with water. Bake at 350° for about 5 hours, covered.
On Day 1, mix first 4 ingredients together in large bowl and place in refrigerator.
Mix together and place 4 to 5 slices of bacon on top. Bake at 450° until bacon is done.
Halve or quarter chickens and dry well. Place in shallow pan. Mix together the salad oil, minced garlic and paprika. Pour over chicken and marinate for 3 or 4 hours, turning the chickens every half hour. Remove from pan and season with salt and pepper. Place chickens in broiler pan with inside upwards and place broiler about 8-inches from broiler unit. Baste frequently with the basting sauce. Place oven control at 350° and cook until tender. Turn chickens the last 15 minutes of cooking with skin side upwards for skin to brown.
In large bowl, pour hot water over margarine. Stir in powdered milk, salt and beaten egg. Add flour, 1/2 cup at a time, mixing well. Knead 3 to 4 minutes. Add more flour to make stiff dough. Roll to 1/2-inch thickness and cut with biscuit cutter. Place on greased cookie sheet and bake at 325° for 50 minutes. Cool and allow to dry out until hard. Makes approximately 1 1/4 pounds.
Mix vanilla crumbs, coconut and orange juice concentrate together. Shape into one-inch balls and place in a flat pan. Chill 3 hours. Roll in powdered sugar before serving.
Put oats and vanilla in medium sized bowl. Melt margarine in saucepan, then add all other ingredients. Boil for 4 to 5 minutes. (If rainy or wet weather, boil 5 to 6 minutes.) Pour boiled mixture over oats and mix together. Drop by tablespoonfuls onto waxed paper. Let cool. Makes about 2 dozen. Kids may need some help with the cooking.
Combine boiling water, butter, sugar and salt in a large bowl, stirring until butter melts; cool to lukewarm. Dissolve yeast in warm water. Stir dissolved yeast, oats, 2 cups flour and eggs into lukewarm water mixture; mix well. Stir in enough remaining flour to make stiff batter. Place in greased large bowl.
Mix eggs and sugar. Add dry ingredients which have been sifted together. Mix only until blended, dough will be stiff. Add gumdrops and nuts. Pour into a well-greased shallow pan and bake 30 minutes at 350°. Cut into small squares while still warm and dust each piece with powdered sugar. Store in a closed cookie jar or other closed container.
Combine all ingredients; cover and chill. Serve with assorted fresh vegetables. Yield: 2 cups. Contains 35 calories (10% from fat) per tablespoon of dip and 1/2 cup vegetables.
Mix ingredients well. Grease mold and fill 2/3 full. Cover with waxed paper. Steam 1 1/2 hours in boiling water.
Cook chicken broth, tomatoes, garlic, oregano, basil and salt and pepper in frying pan for about 5 minutes. Stir once in awhile. Add oil. Cook until tomatoes are soft. Add shrimp and wine. Cook until pink; do not overcook. Serve over white rice.
Cook haddock and scallops. Heat 1/3 cup milk and add the shrimp soup. Pour over fish and bake 350° oven as casserole.
Boil chicken; debone and tear into bite size pieces. Mix all other ingredients together. Put in large casserole dish. Refrigerate overnight. Bake at 350° for 1 hour.
Set margarine out an hour or two before you're ready to make brownies. Use one pat of the margarine to grease pan. Mix margarine and peanut butter together. Then add sugars; mix. Add eggs, one at a time, mixing.
Freeze Starburst candies. When frozen, put in blender and chop into chunky bits. Thaw out 1/2 gallon sherbet (not all the way). Blend and mix Starburst chunks and ice cream. Re-freeze, scoop and serve.
Cook all together. Place in baked crust and cover with meringue made from 2 egg whites. Brown in oven.
Grease casserole pan. Tear up bread into pieces and put in bottom of pan. Add both cheeses on top of bread. Beat eggs. Add to the eggs the salt, onion, mustard, cream and sausage and pour over top of cheese. Refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Stir together non-fruit items. For beginners, a good way to crush the cookies is to place them in a Ziploc bag, squeeze out air, and roll over bag with a rolling pin until crushed. Chill several hours to soften macaroons. Do not stir again or macaroon pieces will become crumbs. Serve in a bowl surrounded by fruit and enjoy!
Cook potatoes in oven until done; mash and add ingredients left. Pour into pie shell and bake at 400° for 25 to 30 minutes.
Crumble cheese by hand. Add eggs, onion, parsley and seasonings. Put in enough mayonnaise so it sticks together. Put in a round bottom bowl and refrigerate. Turn over onto plate when ready to serve and sprinkle with paprika. Serve with crackers.
Mix all ingredients together and simmer 20 minutes. May be cooked on any meat without simmering. Each tablespoon has 10 calories.
Mix first 6 ingredients to make dressing. Mix slaw dressing and sugar. Pour over veggies and refrigerate several hours or overnight.
Cut scrubbed, unpeeled potatoes into chunks. Mix the garlic, parsley, melted margarine, onion, salt and pepper. Pour mixture over potatoes; cover and bake at 400° about 45 minutes.
Bring first four ingredients to a boil; remove from heat and add oatmeal and peanut butter. Stir until mixed well and peanut butter has melted. Drop by teaspoonful on waxed paper. Cool.
Mix 1/4 cup of soup and water mixture with the rest of the ingredients. Make 16 meat balls. Roll in flour. Brown in shortening in skillet. Place meat balls in casserole and put into a 350° oven for 15 minutes. Pour off fat. Pour remaining soup mixture over meat balls and return to oven for 1/2 hour longer. Stir often. Serve with rice or noodles. Serves 4.
In shallow pan, melt butter in 350° oven. While butter is melting, mix lemon juice, mustard and dill. When butter is melted, remove pan from oven.
Mix all ingredients. Refrigerate for 3 days. Mix well daily. On the 4th day, make into loaves. Place on rack and bake 8 or 9 hours at 150°. Do not use higher temperature.
Stir together carrots, cream cheese, Parmesan cheese and fines herbes in a small mixing bowl. Cover and chill for at least 1 hour or overnight.
Mix sugar, syrup and butter. Add beaten eggs and pecans. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° for 10 minutes. Reduce heat to 350° and continue baking for 30 minutes.
Cream butter and sugar; add eggs one at a time and beat well after each egg until light and fluffy. Crush wafers very fine and add alternately with the milk. Fold in coconut and nuts. Bake in greased and floured 10-inch tube pan at 275° for 1 hour and 15 minutes or little longer. Moist and delicious.
Mix thoroughly the first five ingredients. Sift together the flour, baking powder, soda and salt, then stir in mixture. Chill dough; roll into balls the size of a walnut. Roll in sugar; place 3 inches apart on lightly greased baking sheet. Flatten with fork, crisscrossed. Bake until set (not hard) in a 375° oven for 10 to 12 minutes. Remove to waxed paper to cool.
Drain and reserve artichoke juice. Put rinsed artichokes onto paper towels and cover. Mix the rest of the ingredients until it reaches desired consistency (not soaked, still a little dry/crumbly), adding juice or bread crumbs as necessary. Put pecans on baking sheet and bake in 375° preheated oven for 5 to 8 minutes.
Prepare cake according to directions. Cook in a 13 x 9-inch pan. After baking, punch holes in cake with a fork. Frost while hot. Drain pineapple, but not completely dry. Spread over frosting; sprinkle with coconut.
Mix first 5 ingredients together. Dry pickles. Lay approximately 3 slices of beef on cutting board. Spread cream cheese mixture on beef overlapping edges. Roll pickle up in beef and cream cheese mixture. Chill. Slice before serving.
Mix cream cheese, peanut butter and milk together and add Cool Whip and powdered sugar. Pour into pie crusts. Top with pecans and Butterfinger mixture. Divide between 2 pies. Freeze overnight. Keep frozen until served.
In frypan, brown ground beef and onion and drain. Stir in spaghetti sauce and simmer 10 minutes. Pour hot meat mixture into ungreased 9 x 13-inch baking dish.
Combine sugar, cream, milk, syrup and salt. Cook slowly, stirring constantly, until mixture boils. Boil slowly, stirring occasionally, to 234° or the soft ball stage. Remove from heat. Cool to lukewarm. Add vanilla and beat until thick. Pour into a butter dish to cool before cutting into squares. Makes 1 1/8 pounds.
Preheat oven to 375°. Shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in a shallow baking pan; bake for 25 minutes. Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken; bake for 10 to 15 minutes more, or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice.
Prepare cake mix according to package directions and bake in two 8-inch cake pans. Cool in pans 10 minutes; remove from pans and let cool completely. Split layers in half horizontally to make 4 layers. Combine sugar, sour cream and coconut, mixing well. Chill at least 1 hour. Reserve 1 cup sour cream mixture. Set aside. Spread remaining mixture between cake layers. Fold whipped cream into reserved 1 cup sour cream. Spread on top and sides of cake. Cover and chill overnight. Garnish with cherries, if desired.