HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 9 x 13-inch pan. Arrange broccoli in the pan. Top with the chicken, cut in bite-size pieces. Combine the soup and milk. Mix well and pour over the chicken. Sprinkle with the cheese. Bake at 350° for 30 minutes. Remove from oven. Arrange onions on top of the cheese and bake for 10 minutes more.
Mix all ingredients together and fry in corn oil in a skillet. Cook until it bubbles. Turn and cook until done on other side.
Combine brown sugar, corn syrup, and butter in a medium saucepan, stirring well. Bring to a boil; reduce heat and simmer 3 to 4 minutes, stirring constantly. Remove from heat, and let cool to lukewarm. Gradually stir in evaporated milk and pecans. Serve warm over ice cream.
Mix ingredients and serve on lettuce. Sprinkle with cinnamon. Serves 2.
Cook hamburger. Drain. Add to celery, pepper, onion, catsup and puree. Simmer in slow cooker until soft. Add the sugar, vinegar, mustard, salt, pepper and garlic. Simmer 1 hour more. Serve with buns. Yields 8 to 10 servings. Cooking time: 6 to 8 hours.
Put rice in a 2-quart baking dish. Add other ingredients. Cover and bake at 350° for 1 hour. Serves 8.
In large, heavy saucepan or Dutch oven, melt butter and add sugar, water and syrup. Cook on medium heat, stirring seldom (with a wooden spoon, just to mix now and then) while the mixture bubbles fast, until it's at the golden brown "hard crack" stage (when a small bit dropped into cold water becomes brittle).
Microwave chocolate, milk and butter in medium microwavable bowl on High 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate. Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with Cool Whip. Refrigerate 4 hours. Preparation time: 20 minutes. Makes 8 servings.
Bake four thin layers or bake 2 layers and slice so that you have 4 layers.
Cook parsley in 2 cups boiling, salted water for 2 minutes. Drain. Rinse with cold water and pat dry. Put in a food processor with 1 cup oil and puree. Cover and set aside at room temperature for 18 to 24 hours; strain and discard sediment.
Stir together flour, oatmeal, brown sugar, butter and cinnamon until crumbly. Set aside half of crumbs. Pat remaining crumbs over bottom of 9-inch square baking pan. Combine sugar, cornstarch, water and vanilla, stirring until smooth. Add rhubarb and cook until mixture becomes thick and clear. Pour mixture over crumbs. Crumble remaining crumbs over top of sauce. Bake at 350° for 1 hour.
Cook pasta and drain. Melt on low heat the cheeses and margarine. Add milk and stir, then add the pasta and reheat.
Toast bread until golden brown. Cover each piece generously with peanut butter. Top each piece with 6 marshmallows. Set oven to broil. Cook until marshmallows turn golden brown and begin to melt. This will only take a few seconds if oven is hot. Serve immediately. Serves 6.
Set out 10-inch tube pan; measure and pour into large bowl egg whites. Allow to stand at room temperature about 1 hour. Set aside egg yolks in small bowl. Mix cocoa and boiling water and set aside to cool.
Combine sugar and cocoa in a saucepan. Add butter and milk; bring to a boil, stirring constantly, for 2 minutes. Remove from heat. Stir in oatmeal, peanut butter and vanilla. Drop by teaspoons onto waxed paper and let cool before serving.
Mix cheese and butter until smooth. Add seasonings and mayonnaise. Stir in crab meat. Spread onto split (unbaked) muffins. Freeze on baking sheet for 30 minutes. Cut into 4 wedge shape pieces (each split muffins). Freeze in a Ziploc bag. Bake at 375° for 15 minutes. Makes 48 bites.
Combine all ingredients in large salad bowl. Mix well. Garnish with pieces of curly lettuce. Serve with crusty old fashioned Italian bread.
Brown meat, chorizo, onion and garlic in olive oil. Add chili powder, tomato sauce, water and Mexican beer. Roast, peel and deseed jalapenos. Add to other ingredients. Simmer on the stove for at least 2 hours. Just before serving, add the 3 cans of kidney beans. This is great on a chilly day!! Serve with crackers or crusty bread.
Mix eggs, sugar, oil and carrots. In separate bowl mix flour, baking soda, cinnamon and salt. Add flour mixture to other. Mix until blended. Stir in vanilla. Pour into a 9 x 13-inch (greased) pan. Bake at 350° for 45 minutes.
Pour boiling water over prunes; let stand for 15 minutes. Drain; cut into sixths. Set aside. Sift together flour, baking powder, baking soda and salt. Remove 1/4 cup of mixture; toss with prunes.
Heat beans; spread in the bottom of a 13 x 9-inch pan. Spread sour cream over beans. Add cheese and bake at 350° until cheese is melted. Add tomato, onions and black olives. Serve with tortilla chips.
Saute onion and celery in margarine until onion is wilted. Blend flour in well with this mixture. Pour in the milk gradually, stirring constantly. Add egg yolks, salt, red and black pepper. Cook for 5 minutes. Put crabmeat in a bowl suitable for mixing and pour the cooked sauce over the crabmeat. Blend well and then transfer into a lightly greased casserole and sprinkle with grated cheese. Bake at 375° for 10 or 15 minutes or until light brown.
Prick potatoes; place on paper towels in microwave oven, leaving 1-inch space between potatoes. Cook at High for 15 to 18 minutes or until tender, rotating and turning potatoes over three times. Let stand a few minutes.
Place in a frying pan and brown garlic in oil and cook bacon, then add tomato sauce and 1 can of water. To this, add basil and salt and pepper to taste. Cook this sauce down for 30 to 45 minutes on a medium low heat, then add white beans (cannellini). Cook elbow or broken spaghetti (al dente). Then drain and add to tomato and bean sauce. Serve immediately!
Partially drain pineapple and spread on bottom of 9 x 13-inch buttered cake pan. Spread cherry pie filling evenly over pineapple. Sprinkle coconut over cherry pie filling. Sprinkle dry cake mix over coconut, making sure cake mix is evenly distributed over entire pan. Then sprinkle chopped pecans over cake mix. Cut frozen oleo into thin pats and place completely (in single layer) over the pecans. Press oleo lightly with palm of hand. Bake in 325° oven for 1 hour or until golden brown. Let cool and serve. Yummy good!
Brown ground beef. In large baking dish, add browned beef, leaving 1 end empty. In this end, add sliced carrots. Layer onions on top of beef and carrots. Cover onions with sliced potato. Pour beef broth into dish and cover tightly with foil. Bake in slow oven at 250° to 300° for 3 to 4 hours.
Slice tomatoes and drain on paper towels. Place slices on greased pan, sprinkle tops with grated cheese and grated onion and cracker crumbs. Dot with butter. Either bake at 350 degrees for 15 minutes or broil until lightly brown.
Put rice in 13 x 9-inch pan. Place chicken on top of rice. Mix soup and soup mix in water; pour over rice and chicken. Bake at 350° for about 40 minutes.
Preheat oven to 350 degrees and coat a cookie sheet with nonstick spray. Combine 1 cup sugar, applesauce, oil, eggs, dried fruit, almonds, and both extracts and mix well. Combine dry ingredients. Stir in the sugar mixture. Form dough into 2-14-inch (1.5-inch wide) logs using wet hands. (Allow room between them to spread during baking.) Flatten each log to 1-inch thickness and sprinkle with 1 1/2 tsp sugar. Bake at 350 degrees until lightly browned, about 20 minutes. Remove from cookie sheet & cool on a rack for 10 minutes. Slice diagonally using an electric knife into 1/2-inch slices. Place the slices on their sides on an ungreased cookie sheet and toast an additional 8-10 minutes, turning the slices over after the first five minutes.
Melt margarine in saucepan. Add onion and cook until tender. Add flour and stir until smooth. Next, add milk, salt, pepper and cheese. Stir constantly until thickened. Remove from heat and pour over slightly beaten eggs. Arrange vegetables and sauce in alternate layers in greased casserole dish. Top with soft crumbs mixed with 2 tablespoons margarine. Bake for 30 minutes in 375° oven.
Cut carrots in strips in food processor. Cook in small amount of water until tender; drain. Combine remaining ingredients in frying pan or electric skillet. Cook until bubbly, stirring constantly. Add carrot strips. Cook over low heat until carrots are glazed and heated through. Stir occasionally while heating.
Mix together until creamy Crisco and sugar. Add eggs one at a	time beating after each addition. Add alternately flour and mixture of water, buttermilk and salt. Blend well. Add lemon flavoring.	Bake at 325° for 1 hour and 20 minutes in greased and floured 10-inch tube pan. After 1 hour, keep checking every 5 minutes.
Combine sugar, flour and cinnamon in a large mixing bowl. Mix well. Add apples, tossing until evenly coated. Spoon into pastry shell, mounding in center. Dot with butter. Bake in 400° oven for 30 minutes or until crust begins to brown and apples are tender. Remove pie from oven and lower temperature to 350°.
Place chicken in baking dish. Cover with soup, wine and sour cream that has been heated and blended together. Add whole mushrooms. Bake at 350° for 2 hours.
On stove, dissolve pineapple and jello. Add cold water. Cream sugar, cheese and apricots. Blend into jello. Cool. Fold in Cool Whip. Pour into bowl or mold and refrigerate.
In hot skillet, use 1 tablespoon of oil. Add remaining tablespoon of oil to 2 cups of gator meat; work into meat well before placing in skillet. When meat has cooked thoroughly, add onion soup mix and cumin; also add taco seasoning. Cook until flavors have mingled together. Taste to adjust salt and black pepper. Use in prepared taco shells with cheese, lettuce, onion, tomatoes or sour cream, salsa, cocktail sauce, etc.
Slice entire rolls in half. Put spread of margarine and seasonings (mix together and let set in refrigerator until spreading consistency) on both sides of rolls. Add ham and cheese. Bake, covered, at 350° until cheese melts.
Sift together flour, baking powder, salt and sugar. Blend milk and egg. Add gradually to dry ingredients. Stir in the drained corn and drop from tablespoons into deep hot fat (375°.) Fry until golden brown 4-8 minutes, depending upon size. Drain on absorbent paper towels and serve with maple syrup. Makes 16-18 fritters.
Combine flour and salt, cut in butter and shortening. Combine cold water, egg and vinegar. Add egg mixture to flour mixture. Mix with fork. Divide in half. Form in 2 balls, wrap in plastic, chill for 1 hour. Roll out one ball of dough, place in bottom of 9-inch pie pan. Trim crust to 1/2 inch edge of pan. Crimp edge. Use second dough ball for top of pie.
Place first four ingredients in a Dutch oven; cover vegetables with water and bring to a boil. Cover and cook 5 to 10 minutes or until vegetables are tender; drain. Add peas and pimentos; set aside.
In greased 9 x 13-inch pan, spread the cherry pie filling, pineapple and 1/2 of the coconut. Put dry cake mix on top of this. Sprinkle the other 1/2 of coconut on cake mix. Pour melted margarine evenly over top. Bake 45 minutes at 350°.
Cream together the margarine and sugar. Add eggs, one at a time, and beat well after each addition. Crush vanilla wafers and add to mixture alternately with milk. Add coconut, pecans and vanilla. Pour into greased and floured tube cake pan. Bake for 1 hour and 40 minutes at 325°. Cool in pan. Serve with whipped cream.
Prepare macaroni according to package. Add tuna, soup, milk and seasonings. Pour in 2-quart bowl. Top with crushed potato chips. Bake at 350° for 20 minutes.
Flatten each slice of bread with palms of hands. Cream together cream cheese, lemon juice and egg; spread each slice of bread. Fold corners of bread over. Dip each roll in melted butter and roll in cinnamon and sugar mixture. Bake on lightly greased cookie sheet at 425° until golden brown.
Heat brown sugar, corn syrup, butter and salt to simmering over medium heat, stirring constantly. Remove from heat and add popped corn and stir until well coated. Cool slightly. Dip hands into cold water and shape into 2 inch balls. Set on waxed paper. Makes 6 2-inch balls.
Beat for 3 minutes. Divide into 2 (9 x 4-inch) large loaf pans, greased and floured. Bake 1 hour at 350° or until done. Cool 10 minutes and turn out on racks to cool.
Mix all ingredients. Bake in a loaf pan or dish at 300° for 1 hour.
Beat egg whites until stiff. Sift dry ingredients together. Mix milk, oil and egg yolks together. Add dry ingredients. Stir until blended. Fold into egg whites. Cook on hot waffle iron. Makes 12 squares.
Brown hamburger and onion; drain. Add sliced olives, taco seasoning and enough water to simmer for 5 minutes. Add sour cream and mix well. Line bottom and sides of dish to form a crust. Fill with hamburger mixture; cover with cheese, then crushed corn chips. Bake at 350° until crust is brown (approximately 1/2 hour).
Heat salad oil; add chicken and brown well on all sides. Remove from pan. Add rice, onion and garlic to pan; saute until golden brown. Measure juice from tomatoes. Add water to make 2 cups. Add liquid and tomatoes to pan. Stir and scrape up brown bits. Add bouillon cube, salt, pepper and hot flaked pepper and bay leaf. Stir to dissolve bouillon cube. Return chicken to pan. Reduce heat; cover and simmer 40 minutes.
Mix together pretzels, margarine and 2 tablespoons of sugar. Spread in a 13 x 9-inch pan. Bake 10 minutes in a 350° oven. Cool. Whip cream cheese, Cool Whip and 1 cup sugar. Pour over pretzel layer.
Combine dates, sugar, butter, egg and salt. Cook in pan until thickened, stirring constantly. Remove from heat and cool slightly. Add vanilla, nuts and Rice Krispies. Stir to blend. Form into balls and roll into coconut.
Heat oil at medium high in large skillet. Add chicken and stir fry until cooked through. Set chicken aside.	Combine soup, water, vegetables and basil in skillet. Heat to a boil, stir in pasta. Cook at medium heat 10 minutes, stirring often. Add chicken; cook at low heat for 5 minutes, stirring often. Sprinkle with grated Parmesan cheese. Serves four.
Combine all ingredients and pile lightly into a baking dish. Sprinkle with 1/2 cup grated cheese and 1 cup crushed potato chips. Bake at 450° for 10 to 15 minutes.
Soften gelatin in lemon juice. Dissolve over low heat until clear. Blend mayonnaise into softened cream cheese. Add to gelatin mix. Stir in gelatin with fruit cocktail. Add sugar gradually to cream. Fold in fruit mixture. Chill. Serves 8 to 10.
Mix all together and bake in shell for 25 minutes in slow oven at 325°. Makes 2 pies.
If meat is salty, boil up in water and drain. Cook the meat, covered with boiling water, for three to five hours, until tender. When meat is about half cooked, add the carrots, cabbage and turnips. One-half hour before ready, add the onions, parsnips and potatoes. Serve with meat in the center of platter and each vegetable separately around the platter.
Crust: Blend together first 4 ingredients at low speed until crumbly. Press into an ungreased 13 x 9-inch pan. Bake at 350° for 15 minutes.
Melt margarine. Add vinegar and sugar and mix well. Add carrots and dill weed. Simmer for 10 to 12 minutes. Pour sauce over carrots and let stand overnight. Heat before serving.
Thaw bread dough, let rise. Roll very thin. Put 1 layer of pepperoni on rolled out dough. Sprinkle cheese on top of pepperoni. Roll up tightly, tuck in sides. Make slashes on top of dough to allow steam to escape. Place on baking sheet. Bake at 350° for 20 to 30 minutes or until lightly browned. Slice and serve warm.
Cream together Crisco and sugar. Add flour, baking powder and salt alternately with milk. Pour into greased loaf pan or casserole. Pour in 1 1/2 to 2 cups canned and drained fruit over batter. Tart Mn. plums or apples with lemon juice added are good. Pour over fruit 1 cup of the fruit juice. Bake 45 to 50 minutes at 375°. Serve as is or with cream (not whipped cream).
Coat chicken with flour. Arrange chicken in single layer with skin side down in melted butter in 13 x 9-inch pan. Bake, uncovered, at 425° for 30 minutes. Turn chicken and bake until brown, 15 minutes longer. Remove from oven and reduce temperature to 325°. Pour off excess fat. Combine evaporated milk, soup, cheese, salt and pepper. Add mushrooms to chicken and pour soup mixture over chicken and mushrooms. Sprinkle with paprika. Cover pan with foil and bake 20 minutes longer. Serve with rice or noodles. Serves 6.
Cream all ingredients together well and pour into pie shell. Bake at 325° for 45 minutes to 1 hour.
Cook on low heat and simmer for 2 hours. May half the recipe for smaller groups or family.
Melt margarine in 2-quart casserole. In separate bowl, mix rest of ingredients except for fruit. Pour batter into melted butter without stirring. Place fruit into mixture gently, without stirring. Bake in 350° oven for 40 minutes.
Mix sugar, salt and cocoa in saucepan; add butter and milk, bring to boil. Boil 1 minute and 30 seconds. Add remaining ingredients and mix well. Drop by teaspoon onto wax paper and chill. Yields 2 1/2 dozen.
Sift a few teaspoons of flour over nuts and raisins. Cream butter and sugar; beat in eggs. Add the applesauce which has been heated. Sift flour with soda and spices. Stir in butter mixture. Bake in tube pan at 325° for 1 1/2 hours.
Mix all ingredients together until well blended. Will make 3 layers or 1 sheet cake. Bake a sheet cake for around one hour. Grease pans well. Bake layers at 350° for 30 to 35 minutes or until done.
With meat mallet or similar flattening utensil, pound chicken to 1/2 inch thickness. Sprinkle garlic salt and nutmeg over chicken. In frypan place margarine and melt over medium-high heat. Add chicken and cook, turning about 5 to 6 minutes or until golden brown. Remove chicken; set aside. Drain off excess fat.
Mix dry ingredients. Add shortening and enough water for a good dough. Let rise for 1 hour and punch down. Roll dough to 1/2-inch thick. Cut out and place in buttered pan. For 1 1/2 hours, bake at 350° until golden brown. Brush tops with butter.
Cook apples, sugar, vinegar, garlic, onion and peppers together until sauce is formed. Add raisins and spices; simmer 30 minutes. Let stand overnight. Heat to boiling. Pour into hot jars and seal at once.
Sift dry ingredients together. Make a well in dry ingredients and add remaining ingredients. Pour into a greased and floured 9-inch pan (round or square). Bake at 350° for 30 minutes.
Mix sugar, syrup, margarine and salt. Bring to boil. Pour syrup mixture over well beaten eggs. Let cool; add pecans and vanilla. Pour into the unbaked pie shell. Bake at 400° for 10 minutes; then reduce heat to 350° for 35 to 40 minutes.
Heat oven to 350°. Arrange graham crackers in a single layer in an ungreased 15 1/2 x 10 1/2-inch jellyroll pan. Heat brown sugar and margarine to boiling in a 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla. Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans or almonds. Bake 8 to 10 minutes or until bubbly. Cool slightly. Yield: 24 bars.
Mix applesauce, margarine, eggs, vanilla and brown sugar well. Add remaining ingredients and mix. Drop by teaspoonfuls onto cookie sheet sprayed with nonstick spray. Bake in 375° oven for 12 to 15 minutes.
Combine first 3 ingredients in 9 x 9-inch baking dish, mixing well. Bake at 375° for 20 minutes. Cream confectioners sugar and cream cheese in bowl. Fold in whipped topping. Spread over crust. Prepare pudding mixes according to package directions, using 1 cup milk for each. Layer vanilla and chocolate pudding and remaining whipped topping over cream cheese layer. This looks pretty in parfait glasses!
Mix powdered sugar, sour cream, evaporated milk and Cool Whip together and pour over angel food cake pieces. Mix strawberries and strawberry glaze together.
Bring first 3 ingredients to a boil; slowly add noodles. Bring to a boil; cook 12 to 15 minutes, stirring occasionally. Drain and set aside. Saute green pepper and onion in butter until tender. Remove from heat; stir in soup, milk, mushrooms and pepper. Arrange 1/2 of noodles in an ungreased 13 1/2 x 8 1/2 x 2-inch baking dish. Cover with 1/2 soup mixture; top with 1/2 of Ricotta cheese and 1/2 of chicken. Sprinkle with 1/2 Cheddar cheese. Repeat layers. Top with Parmesan and paprika. Bake at 350° for 45 minutes.
Mix all together and pour in unbaked pie crust. Bake at 375° for 30 to 40 minutes. Makes 2 pies.
Crush chips. Add to soup, milk and tuna mixture. Add onion rings and peas. Save a few onion rings to crush and sprinkle on top of casserole. Bake uncovered in 3-quart dish 30 to 40 minutes at 350°.
Combine sugar, syrup and water and cook together until it forms a hard ball in cold water. Then add peanuts and butter; cook in the syrup until it turns brown. Add vanilla, remove from heat. Add the soda; mix well. Pour into buttered pans, spread thinly. When cool, break it.
Mix flour, baking powder, shortening, salt and milk. Roll and cut in 4 squares. Pare and halve apples and add cinnamon. Fold around apples. Boil together sugar, water and butter for a couple of minutes. Pour over apples. Bake until apples test done. Baste often while baking.
Boil the chicken with some onions, garlic, salt, oregano (and a little pepper) for seasoning. Remove chicken from broth and shred it. In a large skillet, melt 1/4 pound butter. Add the soy sauce and teriyaki sauce and saut the mushrooms until cooked. Add the chicken (with medium-high heat) until chicken is brown.
Combine flour, salt and pepper. Melt 4 tablespoons butter in top of a double boiler. Gradually add flour mixture, blending well. Remove the top of the double boiler from boiling water, and place over direct heat. Gradually add half and half, stirring constantly until mixture reaches boiling point. Return double boiler to boiling water and cook 5 minutes.
Melt butter in large cake pan; add cherries. Mix together sugar, flour and milk. Add flour into butter and cherries. Bake at 350° until brown on top. Can use another fruit (blackberries, peaches etc.).
Mix all ingredients together. Place in a shallow, greased baking dish. Cover with crushed potato chips. Bake at 350° for 30 minutes. Great for a bridal shower or any ladies' luncheon.
Combine potatoes, onions, parsley and pimento. Add seasoning. Brown in hot oil until golden brown and crisp. Sprinkle with cheese.
In a small bowl, combine the first 5 ingredients. Pour mixture over steak in shallow dish. Cover; refrigerate for 6 hours or overnight to marinate. Remove steaks and reserve marinade. In large skillet, brown steak in 1 tablespoon oleo. Add marinade, plus 1/2 cup water. Simmer for 1 1/2 hours, or until tender.
Request a butcher to provide you with a peeled and roast-ready tenderloin of beef, silverskin removed.
Brown ground beef, chopping finely. Drain. Place all other ingredients into food processor or blender. Blend until onion is not noticeable (kids don't see it). Pour mixture over ground beef; stir. Heat to boiling. Reduce heat to low and simmer 30 minutes, stirring occasionally. Serve on buns. Serves 6.
Chop broccoli into bite-size flowerets. Chop red onion and set aside. Combine mayonnaise, sugar and vinegar to make the dressing. Stir in the broccoli, red onion, golden raisins, bacon bits and peanuts.
Place popcorn in large bowl. Cover popcorn with margarine and toss. Sprinkle with pudding mix and toss until covered. Add nuts and candy.
Put fruits in a bowl and add dry lemon pudding. Coconut and nuts may be added, if desired. Chill. Serves 8 or more.
Preheat oven to 375°.	Mix all ingredients together in a casserole dish. (The sour cream	mixes better,	if you microwave it to get it a little warm.) Bake, uncovered for 40 to 45 minutes. It will seem a little runny in the middle but it sets up once it's out of the oven. You can bake it longer if you'd rather not have it runny.
Soften cream cheese. When soft, whip until fluffy. Gradually add Eagle Brand milk. When well blended, add lemon juice and vanilla. Pour into crust; chill 2 hours before spreading cherry pie filling on top.