HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain broccoli according to package; omit salt. Saute onions in margarine and add remaining ingredients. Cook over low heat until cheese is melted. Serve with crackers.
In large bowl, combine corn meal, soda and salt; stir and set aside. In food processor, process cheese, onions, garlic and peppers. Mix together all ingredients with corn meal mixture. Pour into large skillet (hot, oiled and sprinkled with corn meal). Bake in 400° oven until knife will come out clean in center.
Mix all ingredients together and pour into casserole dish. Bake 30 minutes. Coconut and raisins are optional.
Mix all together for 2 minutes. Pour into 2 greased and floured loaf pans. Bake at 250° for 15 minutes. Turn oven to 300° and finish baking for 45 minutes.
Mix everything together except for sour cream. Pour 1/2 of mixture in large pyrex dish and let chill. Spread sour cream over layer. Pour remainder of mixture on top. Chill.
Wash potatoes and boil until tender. Cool, peel and dice. Combine next 6 ingredients and mix with potatoes. Spoon into a 9 x 13-inch pan and bake 30 minutes at 350°. Stir. Cover with crunched chips and bacon. Bake another 15 minutes. Makes at least 12 generous servings.
Rinse beans. Place in Dutch oven or soup kettle. Cover with water and bring to boil. Boil 2 minutes. Remove from heat and let stand 1 hour.
Fry bacon until done.	Save some fat to fry onion in. When onion is tender, put oysters in and let simmer for 20 to 30 minutes. Eat over corn bread or rice.
Oil skillet with cooking oil. Heat 1 minute. Stir-fry chicken in 2 batches until browned; remove from skillet. Oil skillet; stir-fry vegetables until tender, but crisp. Add soup, water, soy sauce and ginger; heat to boiling. Return chicken to skillet; heat through.
Cream butter, sugar and yolks. Sift and add flour with bananas, milk and add vanilla and nuts. Fold in stiff egg whites. Bake 1 1/4 hours at 300°.
Put corn and kraut in large bowl. Cut up celery, onion, carrots and pepper and add to kraut and corn. Then add sugar, oil, salt to taste. vinegar and pimentos. Stir well.
Slice squash and onion; cook in a small amount of water until nearly tender. Drain and mash. Add cheese, butter, egg and crackers. Put into greased dish. Top with layer of crushed crackers and shredded cheese. Bake at 350° until brown on top (about 15 minutes).
Melt margarine; add flour and milk. Stir well. Add Velveeta and stir until melted. Add other ingredients. Bring to a boil while stirring. Let set for a few minutes.
Beat Ricotta cheese with powdered sugar and vanilla. Add chocolate chips. Fill shells. Dip ends in nuts and top with powdered sugar.
Sift flour once; measure. Add baking powder, salt and sugar and sift again 3 times. Add butter. Combine egg, milk and vanilla. Add to flour mixture, stirring until all flour is dampened; then beat vigorously 1 minute. Melt 4 tablespoons butter in 8 x 8 x 2-inch pan or 8-inch skillet over low flame. Add brown sugar (1/4 teaspoon nutmeg may be mixed with brown sugar, if desired). Stir until melted. On this, arrange peach slices. Turn batter over contents of pan. Bake in moderate oven (350°) for 50 minutes or until done. Loosen cake from sides of pan with spatula. Serve upside down with peaches on top. Garnish with whipped cream.
Mix all together and put in greased and floured 9 x 13-inch pan. Bake at 350° about 30 minutes or until done.
Mix dry ingredients together. Beat egg and milk together and pour into dry ingredients. Add banana and mix with electric mixer. Drop by teaspoonfuls into hot grease and fry until golden brown. Don't get grease too hot as they will be raw inside. Shake in a paper bag with powdered sugar and serve while hot.
Mix all ingredients well; pour over meat and allow to stand in refrigerator overnight. Remove from marinade and place in shallow baking pan. Roast at 350° for 1 1/2 hours. Baste occasionally with marinade. After 1/2 hour remove excess fat.
Cream together the milk, eggs, sugar and cream cheese. Gradually add the rest of the ingredients. Make sure there are no lumps. Stir it all well; must be well blended. Put half of the batter in a greased 13 x 9-inch baking dish. Spread your favorite fruit preserves over the batter, then pour the remaining batter over the preserves.
Dissolve jello in hot water. Add cream cheese, salad dressing, horseradish and salt. Beat until smooth and add lemon juice. Chill until partially set. Stir in cucumber and onions. Put in mold. Chill. (Double this recipe for a party.)
Cut elephant into bite-size pieces. Wash snails; add to pot, including wash water. Dump in carrots. Add enough brown gravy to cover. Salt and pepper. Cook over fire for about 4 weeks at 465°. Serves 3,800. (If more are expected, 2 rabbits may be added. But do this only in an emergency; most people do not like hare in their stew.)
Put fish fillets in aluminum pan. Top with rest of ingredients. Grill until done (fish is flaky). (We use on gas grill.)
Cook chicken in 2 quarts of water and 1 tablespoon salt until chicken is tender and can easily be removed from bone. Remove chicken from broth. Put vegetables (not peas) in broth and cook until tender. Then add chicken meat and tomato juice and season to taste.
Cream the butter and sugar until fluffy. Beat in egg. Beat in flour until blended. Stir in nuts and cranberries. Spread evenly in greased pie plate. Bake at 350° (if glass plate, 325°) for 45 minutes or until firm and golden. Serve warm or cold with whipped cream or ice cream.
Melt margarine; add to crumbs and sugar. Press into pan. Soften cream cheese and mix well. Add milk, eggs, salt and lemon juice. Pour over crumb crust. Bake at 300° for 50 to 55 minutes.
Dissolve yeast in water. Scald milk. Pour in large bowl. Add sugar, salt and butter. Stir until dissolved. Cool to lukewarm. Add yeast. Beat in egg. Add flour. Mix well. Knead 10 minutes. Grease large bowl. Add dough. Let rise in warm place (85°) until double. Punch down. Divide in half. Rest under bowl 15 minutes. Shape into loaves. Place in buttered bread pan. Return to warm place. Let rise to 1-inch above pan. Bake at 350° on lower rack of oven until golden brown. Turn out on rack. Brush with melted butter. Enjoy.
Mix the oil, sugar, eggs and vanilla, then add self-rising flour. Mix well. Add apples and pecans; mix well. Pour or dip mixture into a well-greased and floured tube or Bundt pan. Bake at 350° for 1 hour and 15 minutes.
In a small bowl, combine soup mix, cornstarch, ginger and water. Set aside. In 10-inch skillet or wok, over medium-high heat, in hot oil, stir-fry half of chicken until chicken is browned and no longer pink. Remove and set aside. Repeat with remaining chicken. Spoon off fat. Return chicken to skillet. Stir in soup mixture. Heat to boiling, stirring constantly. Add broccoli, mushrooms and carrots. Reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Serve with rice. Garnish with cilantro if desired. Makes about 6 cups or 4 main dish servings. Prep time: 10 minutes; cook time: 15 minutes.
Peel and cube fine the potatoes. In a 2-quart pot or microwave dish, steam all vegetables with broth and salt until tender. Combine flour, margarine and milk in a shaker container. Stir into vegetables, bring to a boil, then reduce heat and simmer for 10 minutes.
Stir together corn, sugar and salt. Beat 5 eggs and mix in half and half. Combine and mix. Put butter and paprika on top. Cook at 350° for 1 hour. Stir after first 15 minutes and sprinkle more paprika on top.
Salt, pepper and flour chicken. Place chicken in baking dish and pour heated soup and water on top. Cover and bake 45 minutes at 350°. While chicken cooks, cook rice separately accordingly to package directions. After rice is cooked, place it under chicken and cook an additional 30 minutes uncovered.
Grease large baking dish. Place ingredients in pan in order listed, pouring tomato sauce over top. Cover and bake for 2 hours at 350°. Take cover off for last 30 minutes of cooking.
Blend shortening, 2 cups brown sugar, vanilla and egg yolks. Dissolve baking soda in sour milk. Separately, sift flour and dry ingredients together four times. All in one good beating, add sour milk and dry ingredients. Beat egg whites until stiff and add 1 cup brown sugar. Spread on top of raw cake and bake at 350° for 30 minutes or until cake passes toothpick test.
Mix flour, sugar and margarine together until crumbly. Then press into greased 9 x 13-inch pan. Bake at 350° for 10 or 15 minutes. Cool.
Stir together the flour, brown sugar, baking powder, baking soda and cardamon; set aside. Stir together the applesauce, orange juice, oil and egg whites until combined. Add to dry ingredients, stirring until combined. Stir in apricots. Spread in ungreased pan (11 x 7 x 1 1/2-inch). Bake at 350° for 25 minutes. Cool in pan. Cut into bars. Makes 24 bars.
Preheat oven to 375°. Combine mix, egg, oil and water. Mixture will be dry. Scoop dough with teaspoon. Drop onto greased cookie sheet. Bake for 13 min., until brown.
Sift 2 cups flour and the powdered sugar. Cut in butter until mixture clings together. Press into a 13 x 9 x 2-inch pan. Bake in 350° oven for 25 to 35 minutes until lightly browned. Beat together eggs, sugar and lemon juice. Sift together remaining flour and baking powder and stir into egg mixture. Pour over baked crust. Bake 25 minutes longer. Sprinkle with additional powdered sugar. Cool; cut into bars. Makes 30.
Put apples in large kettle with 3 gallons of water and cook until sauce. Add vinegar and sugar; boil 3 hours. Add spices to suit your taste.
Bring your pineapple, water and sugar to a boil, remove and add jello. Chill until partially set. Whip this mixture before adding next ingredients.
Bone and cut chicken into large pieces. Cut tortillas into 1-inch strips and then in half. Mix soup, sour cream, broth, onion and green chili. Butter a large casserole and make layers: 1/2 tortillas; 1/2 chicken; 1/2 sliced mushrooms; 1/2 soup mixture; 1/2 cheese; repeat.
Mix all ingredients except corn bread and butter. Melt butter and stir in corn bread mixture. Bake 30 minutes at 350°.
Preheat oven to 400°. Grease a 10-inch round baking dish (2 inches deep). Combine melted butter, oil, parsley, cheese, thyme and salt in small bowl. Cut potatoes in 1/4-inch slices. Overlap 1/2 the slices in prepared dish. Spoon on 1/2 the butter mixture. Repeat the layers. Bake in preheated oven for 45 minutes.
Preheat oven to 375°. Cream sugar and shortening. Add eggs and beat well. Sift flour, baking powder and salt. Add dry ingredients to sour milk (to which soda has been added) to sugar and shortening. Add vanilla and black walnuts.
In Dutch oven, heat shortening; brown meat well. Stir in onion soup mix, tomato paste and water. Simmer, covered, for 1 1/2 hours, or until meat is tender, adding more water if needed. Serve over rice or noodles.
Wash and halve eggplants lengthwise. Sprinkle inside eggplants lightly with salt to reduce bitterness. Let rest 15 to 30 minutes. Wipe with paper towel. Sprinkle with garlic and herb seasoning. Spray a large baking dish with olive oil spray or oil with small amount of olive oil. Pour one can diced tomatoes in dish. Cut eggplants lengthwise from the tops, leaving connected at tops. Place sliced onions in the slits of eggplants and place in dish. Spoon second can of tomatoes over top of eggplants. Bake for 1 hour at 350°.
Heat soups. Add mayonnaise, bell pepper and mushrooms. Assemble in layers in greased casserole: noodles, asparagus, chicken, soup and cheese. Repeat layers. Add almonds on top. Bake until hot and bubbly at 350° for 40 minutes.
Mix butter, sugar, and milk; bring to rolling boil on medium heat; stirring constantly. Continue boiling 5 minutes on medium; remove from heat. Gradually add chips until melted; add remaining ingredients; mix well. Pour into a greased pan.
Brown the hamburger and drain. Sprinkle with seasoning. Add all other ingredients except the cheese. Cover and simmer for 25 to 30 minutes. Add cheese. Cover and heat until cheese is melted.
Lightly grease a 15 1/2 x 1 1/2-inch jelly roll pan. Line bottom with waxed paper and grease again. Set aside. In a large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in soft peaks.
Spread cheese on chicken; add 1 slice ham. Roll jelly roll fashion and fold in side; secure with toothpick.
Cut cookie dough into 1/8 inch slices and line pizza pan. Bake at 375° for 12 minutes or until brown. Let cool. Then mix together cream cheese, Splenda and vanilla. When ready to serve, top with fresh strawberries, bananas, pineapple, blueberries, etc. (your choice). Make sure to dip bananas in lemon juice to keep them from browning. About 140 calories and 5 grams of fat.
In a saucepan heat up milk until warm. Add vanilla and spices. Remove from stove and pour into blender. Add bananas and blend for 30 seconds. Serve warm.
Melt shortening. Add sugar and cool. Add eggs, sifted dry ingredients, chopped nuts and vanilla. Top with chocolate chips. Bake at 350° for 30 to 35 minutes.
This dish goes well with sweet potato and apple casserole. Place dried beef on bottom of 13 x 9-inch pan. Roll chicken breast up and wrap each in one slice of bacon. Mix sour cream and mushroom soup together and pour over chicken. Bake at 250° for 3 hours uncovered. Serves 4.
Mix brown sugar, corn syrup, and 2 c. peanut butter over heat and melt together. Add Rice Krispies and 1/2 of pudding. Put in jelly roll pan. Beat together margarine, powdered sugar, milk and remaining pudding. Spread over first layer and chill. Melt together remaining peanut butter and chocolate chips. Frost. Chill.
Brown the roast in oil. Drain off fat. Combine the ingredients. Pour over meat; cover. Simmer about 2 1/2 hours or until meat is tender. Thicken gravy and serve over sliced meat. Serves 6.
Sift together sugar, flour, soda and cinnamon. Bring to boil water, margarine, oil and cocoa. Pour over dry ingredients, mixing well. Mix together buttermilk, eggs and vanilla. Add to chocolate batter. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 400° for 20 minutes. Start icing 5 minutes before cake is done.
Preheat oven to 350°. Dip chicken in soup mix combined with bread crumbs. Bake in 13 x 9-inch pan. Bake 20 minutes or until chicken tests done and is brown. Cook on lower shelf. Spray pan with cooking spray before adding coated chicken, then spray chicken. Be generous with the spray.
Lace ribs on spit accordian style, using holding forks. Adjust on rotisserie above drip pan. Let ribs rotate over slow coals. Cook onion in hot oil until tender. Add remaining ingredients; simmer, uncovered, for 15 minutes. After ribs cook for 40 minutes, baste well with the sauce, and add damp hickory to coals. Cook for 20 minutes longer or until well done.
Layer lettuce, then other fresh veggies in a large bowl. Layer the peas and dressing (2 cups mayo and 2 tablespoons sugar). Top with cheese. Cover; allow to chill overnight. Add bacon just before tossing.
Mix and chill for 1 hour. Make 1 inch balls and press into small muffin tins.
Combine cream cheese and mayonnaise in a medium size bowl and mix thoroughly. Add onion, mustard, crab meat, garlic powder and parsley; mix well. Best if chilled overnight. Serve with crackers, bread or even snack sticks.
Mix all ingredients, except corn, until smooth. Add corn. Spoon into greased casserole dish and place dish into pan of water. Bake at 350° for 1 hour and 15 minutes.
Brown chuck and onion; drain. Stir in tomato soup until mixed, then add green beans. Heat for a few minutes until hot. Put into greased casserole dish and top with mashed potatoes. Top with grated cheese. Bake at 350° for 30 minutes or until bubbly.
In large bowl, combine all ingredients except salad oil. Cover and marinate in refrigerator overnight. Just before serving, drain well. Toss with salad oil.
Cook beans in a large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.) Place beans on platter. Top with cheese. Makes 6 servings.
Mix flour, baking powder, sugar and salt. Cut in butter. Add beaten eggs, cream and raisins. Mix and knead a little. Roll out 1/2-inch thick. Cut with biscuit cutter. Bake in greased pan at 450° for 15 minutes.
Mix chocolate, milk, sugar and corn syrup. Cook to 235° or soft ball. Remove from heat. Add butter, peanut butter and chopped nuts. Pour into greased 9 x 13-inch pan.
Heat oven to 350°. Beat eggs and sugar together. Add pumpkin; blend well. Mix dry ingredients together; beat into egg, sugar and pumpkin mixture. Pour into greased and floured jelly roll pan; bake for 15 minutes. When done, invert on towel sprinkled with confectioners sugar. Roll cake and towel together into roll; cool 10 minutes. Unroll and spread with cream cheese and Cool Whip that have been blended together. Reroll and refrigerate.
First Layer: Mix together first 4 ingredients and pat into a 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes; cool.
Follow package instructions; prepare instant rice with water. Blend rice with all other ingredients, except cheese. Shape mixture by hand, forming patties around a generous spoonful of shredded cheese. Patties may be fried or baked. Serve with usual condiments on toasted split rolls.
Boil potatoes until tender; peel. Cut into medium size pieces. Mix all ingredients together in large casserole dish. Cover. Bake at 375° for 1 hour or until cheese is melted. Stir and serve.
Select very ripe, firm cherries. Rinse and pit cherries and hold in cold water. To prevent browning, you may use ascorbic acid in cold water. Combine clear jel, sugar and cinnamon in large kettle. Add water, food coloring and almond extract if desired. Stir mixture and cook over medium heat until mixture thickens. Add lemon juice and boil 1 minute, stirring constantly. Fold in cherries and fill mixture without delay into clean jars, leaving 1/2-inch headspace. Process pints or quarts 30 minutes in boiling water bath.
Spread crescent rolls into a 9-inch pie pan. Cook ground beef with one package taco seasoning. Spread cooked meat over roll crust. Spread sour cream over meat. Sprinkle generously with grated cheese and top with crushed corn chips. Bake for 25 minutes at 350°. Yield: 6 servings.
Bring soup mix, bouillon cubes and water to a boil. Add spaghetti and potatoes. Boil 15 to 20 minutes.
In a saucepan, combine the first 4 ingredients and cook until mixture forms a soft ball when dropped in cold water. Take off heat; add peanut butter, vanilla and butter. Pour into buttered glass baking dish. Let cool and cut into squares.
Dissolve instant coffee in hot water. Beat egg yolks with sugar and salt. Add coffee; cook in a double boiler, stirring constantly until custard is very thick. Cool. Chill in refrigerator. Fold in whipped cream just before serving.
Layer crispy crowns in bottom of pan. Bake at 400° for 10 minutes. Brown and drain ground beef. In a bowl, mix soup, milk, 1 cup cheese, 1/2 can fried onions, pepper and garlic powder. Pour ground beef over potatoes. Add broccoli and tomato. Pour soup mixture over that and bake, covered, at 400° for 20 minutes. Add remaining cheese and onions and bake for 3 to 4 minutes, uncovered.
Boil water and sugar to dissolve sugar. Cool. Add juices. When ready to serve add 1 1/2 quarts ginger ale. Makes 1 1/2 gallons.
Heat blackberries, water and 1 cup sugar to boiling. Combine and mix well the flour, cinnamon, 1 cup sugar, baking powder, salt and milk. Melt margarine in baking dish. Pour in batter and spread evenly. Pour in berry mix (boiling hot). Bake in a 375° oven until golden brown, about 20 to 25 minutes.
Beat all ingredients together for 4 minutes. Pour into a greased 9 x 13-inch pan. Sprinkle with Topping.
Place pecan halves in a pattern in bottom of unbaked pastry shell. Beat eggs slightly; mix in corn syrup, sugar, margarine, vanilla and salt. Gently pour into unbaked shell. Bake at 400° for 15 minutes; lower temperature to 350° and cook an additional 30 to 35 minutes (filling should be slightly less set in center than around edge). Yields one 9-inch pie.
Mix drained pineapple with marshmallows; set aside. Combine egg, pineapple juice, sugar, flour and vinegar in a saucepan; cook and stir on medium heat until slightly thick. Let cool. When cool, combine with Cool Whip, then fold in marshmallow mixture. Add chopped apples and 1 cup peanuts. Mix carefully. Sprinkle top with remaining peanuts.
Whip potatoes again, enough to handle with hands. Season. Make into a large patty (or several smaller patties). Put on a cookie sheet. Sprinkle with grated cheese. Bake at 350° until cheese is melted.
Add broccoli, green pepper, onions, olives and carrots to spaghetti. Sprinkle generously with garlic salt. Mix dressing according to instructions and pour over pasta; toss well. Cover and refrigerate overnight or at least 4 hours to absorb flavors. Serve with crackers or toasted bread.
Mix. Combine and cook until thick. Cool. Boil 1 box acini pepe macaroni for 8 minutes with oil and a little salt added to water. Drain. Pour cooked, cooled mixture over macaroni and add to refrigerated mixture. Blend well together. Refrigerate until ready to dish out and serve.
Put cut rhubarb in pie shell. Beat eggs, salt, sugar and flour until creamy. Pour over rhubarb. Bake at 350 degrees for 40 minutes.
Cream butter and sugar; add eggs. Beat til fluffy. Add dry ingredients alternating with milk. If still sticky, add more flour. roll out on floured board and cutwith cookie cutters. Bake on ungreased cookie sheet at 375 degrees for 8 minutes til top is slightly firm, but not brown. Ice with powdered sugar glaze as desired.
Melt butter in a large skillet over medium heat. Add onion and celery. Cook, stirring constantly, until tender. Stir in peas and next 4 ingredients. Spoon into a lightly greased 2-quart baking dish. Sprinkle with noodles. Bake at 350° for 30 minutes. Yields 6 servings.
Shred cheese and combine with sausage and Bisquick with your hands. Shape into small balls and place on cookie sheet. Make the balls small, since they increase as they are baked. Bake at 350° for 12 to 15 minutes. Or, shape into balls and freeze. Bake at 350° for 20 minutes. Yields 100 small balls. Serve warm with toothpicks.
Mix dry cake mix and dry pudding mix. Add eggs and oil. Add hot water and poppy seeds. Blend well. Bake in 3 small loaf pans at 350° for 20 minutes. Cool 10 minutes.
Make yellow cake mix. Beat the pudding, milk and cream cheese 3 minutes. Add to the top of the cake. Then add drained can of crushed pineapple. Top with container of Cool Whip.
Beat egg whites until stiff. Gradually add sugar and beat until stiff peaks. Add nuts, chocolate chips, vanilla and salt. Drop by teaspoonfuls on cookie sheet covered with foil. Put in a preheated 350° oven that is turned off. Leave overnight in oven.
Mix 2 sticks butter, water and 4 tablespoons cocoa together. Bring to a boil. Remove from heat and while hot add 2 cups sugar, flour, salt, eggs, soda and sour cream. Beat until smooth and bake in greased and floured 11 1/2 x 17-inch pan and bake at 325° until done.
Steam raisins until plump. Combine with chicken, celery, nuts, apples and pineapple. Moisten with mayonnaise. Mix lightly with 2 forks. Serve in crisp lettuce cups. Serve with mayonnaise. Makes 6 servings.
With a hand mixer or blender, mix the cheeses, margarine and mustard until smooth. Spoon mixture into a bowl. Cover. Refrigerate 1 to 2 hours until firm. Shape into a ball. Roll in chopped nuts. Makes 2 cups.
In a medium saucepan, combine broth, onion and sweet pepper. Bring to boiling. Reduce heat, cover and simmer for 5 minutes or until onion and sweet pepper are tender.
Mix soups together with rice, oleo, and can of milk. Heat until warm. Pour half into 9 x 13 baking dish. On top put chicken breast, then rest of mixture. Sprinkle with small amount of cheese. Bake at 275° for 2 1/2 hours. Serves 8.