HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli about 5 minutes; drain water. Combine soup, mayonnaise, eggs, cheese, onion and some pepper. Place broccoli into greased casserole dish. Add remaining blended ingredients and slightly mix together. Dot with butter and sprinkle bread crumbs on top. Bake at 350° for 45 minutes.
Buy cooked shrimp pieces at the deli. Heat up Classico sauce. Cook your favorite pasta. Add shrimp for 3 or 4 minutes. Serve sauce and shrimp over pasta.
Chop spinach and set aside. In large skillet, heat the olive oil over medium heat. When hot, add the garlic and red pepper flakes. Saut one minute. Add the undrained tomatoes, basil, oregano, salt and pepper. Simmer 5 minutes. Stir in spinach and continue simmering for another minute. Add drained white beans and mix well. Keep warm. Cook pasta according to directions. Mix pasta with sauce. Put into serving bowl. Sprinkle with Parmesan cheese.
Combine broccoli and onion in glass bowl. Microwave, covered, on High for 2 to 3 minutes or until broccoli thaws. Add cottage cheese, butter and eggs; mix well. Add muffin mix; stir just until moistened. Pour into greased 9 x 9-inch baking pan. Bake at 400° for 35 minutes or until golden brown. Yields 9 servings.
Beat together buttermilk, milk and egg. Add all other ingredients. Stir. Bake on moderately hot griddle.
In a saucepan (medium) combine sugar, milk and corn syrup, stirring constantly. Cook to soft ball stage or 236° on candy thermometer. Remove from heat and add peanut butter and vanilla. Stir until smooth. Cool 15 minutes. Beat with mixer until thick. Pour into greased 8 x 8-inch pan. Cool 2 to 3 hours, then cut into squares.
Cook the potatoes, celery and onion in the water in a covered pan until very tender (do not drain). Press vegetables through a sieve. Add milk, bouillon cubes and butter. Mix sour cream and flour until smooth. Add to soup and cook, stirring constantly, until thickened and bouillon cubes are dissolved. Stir in salt and pepper. Serves 6.
Cook hamburger, broken up into small pieces. Cool. Put in bowl with lettuce, cut into small pieces. Add tomato, cut into small pieces. Mix. Don't put in chips or dressing until ready to serve. Keep in refrigerator. Mix all together with clean hands.
Put everything into a large bowl (except cranberries) and beat 4 minutes. Carefully fold in cranberry sauce, crumbled. Bake in a greased and floured tube pan at 350° for 60 minutes. May be drizzled with glaze and almond extract added or served plain with ice cream or dusted with confectioners sugar.
Fold yogurt and fruit into Cool Whip, blending well. Spoon into crust. Freeze until firm (about 4 hours). Remove from freezer and place in refrigerator 30 minutes before cutting. Store leftover pie in freezer.
Mix thawed vegetables with soup and cheese. Spoon into casserole dish. Top with crumbled onion rings. Bake at 350° for 45 minutes.
Cream together softened butter and sugar. Add flour and eggs. Beat well. Stir in buttermilk, vanilla and nutmeg or cinnamon. Pour into unbaked pie shell. Bake 45 to 50 minutes at 350°. Place on rack and cool before serving.
Heat oven. Grease and flour rectangular pan. Prepare cake mix as directed on package. Pour batter into 13 x 9 x 2-inch cake pan. Mix cream cheese, egg and sugar and drop by tablespoons onto cake batter. Cut through batter with knife several times to give marbled effect. Sprinkle with chocolate chips and nuts if desired. Bake until cake springs back when touched. Bake at 350° for about 30 minutes.
Scrub potatoes; dry, butter and wrap in aluminum foil. Bake in the oven at 350° for 1 hour. Let cool; unwrap. Peel and place potatoes in mixing bowl. Mix with softened stick of butter, orange juice, half the can of Coco Lopez, brown sugar, zest and salt and pepper. Place in a 2-quart buttered casserole dish.
Dissolve Jell-O, Kool-Aid and sugar in boiling water. Add cold water, stir and pour into small paper cups or popsicle molds. Insert wooden stick or plastic spoons diagonally. Freeze until firm, 2 to 3 hours. Makes about 18 pops.
Prepare beans according to package and drain. Prepare stuffing mix according to box except add 1/2 cup more water. Put green beans in bottom of baking dish. Add chicken. Add remaining 1/2 cup of water to soup and heat. Pour soup evenly over chicken and beans. Spread stuffing on top. Bake at 350° for 45 minutes. Last 5 minutes sprinkle onion rings over dish.
Melt chocolate and 2 tablespoons peanut butter in a small saucepan. Pour into paper cup lined muffin tin, approximately 2 tablespoons. Let cool. Melt 1/2 cup peanut butter. Pour over chocolate. Cool. Top with another tablespoon of chocolate peanut butter mixture.
Mix together sugar, oil and buttermilk with 2 teaspoons soda dissolved in it. Add remaining ingredients. Beat with mixer and chill thoroughly. Drop on floured cookie sheet by tablespoonful. Sprinkle with sugar. Bake at 450° about 6 minutes. Can be mixed by hand due to thickness of batter. Makes approximately 8 dozen.
Preheat oven to 350°. Grease an 8.5 x 11-inch baking dish.
Cook chicken and add the next 5 ingredients. Then add 1/2 cup picante sauce and simmer. Mix eggs and cottage cheese together. Spray lasagna pan with cooking spray. Arrange 4 tortillas on bottom of pan. Spread some of the chicken mixture over tortillas, then cottage cheese mixture. Sprinkle green chilies; top with tablespoon sour cream over each tortilla, then spread some picante sauce and top with cheese. Put next 4 tortillas and repeat layers. Put remaining tortillas on top. Put tablespoon sour cream on top of each tortilla; spread picante sauce on top, then add cheese. Bake at 350° for 30 minutes.
Mix soup, milk and onion. Brown chops. Place chops in casserole. Cover with potatoes, salt and pepper. Pour soup over all. This can be layered in a deep casserole. Bake at 350° for 2 hours.
Combine chopped cranberries and 1/4 cup sugar in small bowl; let stand.
Fry bacon and onion. Mix with all other ingredients; put into a casserole dish and bake at 350° for 1 1/2 hours.
Heat oven to 350°. Mix sugar and cocoa. Cream with oleo. Add other ingredients, except marshmallows. Cream well. Grease and flour 10 x 13-inch pan. Bake until done. Sprinkle marshmallows and return to oven for 2 minutes.
Mix the first 5 ingredients; chill until serving time. Serve on lettuce or on buns; wrap in foil and heat for hot sandwich.
Cook onion in small amount of hot oil until tender but not browned. Combine egg, milk and biscuit mix. Add onion, half the cheese and parsley. Spread dough in greased 8-inch cake pan. Sprinkle with remaining cheese. Drizzle with melted butter. Bake at 400° for 20 minutes. Serve warm.
Measure all ingredients into large mixing bowl. Beat on medium speed for 1/2 minute. Pour into greased and lightly floured 9 x 5 x 3-inch pan. Bake at 350° for 55 to 65 minutes. Cool thoroughly before slicing.
Place tomatoes and corn (including juices) in a large heavy skillet. Add butter and oil and cook over medium heat until tender, stirring occasionally. Season with pepper, salt, basil and nutmeg. Stir in cheese and cook until melted. Yields 6.
Blend all ingredients; top with grated Colby cheese and bake at 350° for 20 to 25 minutes.
Cook squash and onion in boiling, salted water for 5 minutes and drain. Combine soup and sour cream. Stir in shredded carrot, then fold in drained squash and onion.
Blend all ingredients. Pack into greased 3 or 4 cup mold. Chill at least 4 hours. Unmold and serve with crackers.
Grate cabbage and carrots coarse. Place in large microwave bowl. Add sausage and cook 4 minutes. Stir. Add soy sauce, cornstarch, water and molasses. Microwave until cabbage is wilted and sausage is done, stirring occasionally. Add shrimp and microwave 2 minutes; let cool.
Mix together first 3 ingredients until it's meal like. Beat egg. Add vinegar, brown sugar and water. Add to flour and shortening mixture. Mix all together. Keep in a plastic bag in the refrigerator. Keeps well for several weeks. It doesn't make it tough to knead. Makes 6 to 8 crusts.
In bowl, combine Cheddar cheese, onion, green pepper and parsley. In a blender container or food processor bowl, blend thoroughly Ricotta cheese, yogurt, catsup, mustard, hot pepper sauce and garlic salt. Add the cheese mixture and blend until well combined (if using blender, you may have to mix in 2 batches). Place in serving bowl and sprinkle with pimento and minced parsley. Good served with crunch vegetables as a dip, over hot vegetables as a sauce or spread on slices of French bread and grill.
Mix all ingredients together. Beat with mixer on medium speed until well blended. Pour into 13 x 9-inch pan that has been greased and floured. Bake at 350° for 40 to 45 minutes.
Melt cheese in cream of mushroom soup. Pour into buttered casserole. Boil vegetables and put into casserole. Bake at 350° for 20 minutes. Sprinkle onions on top. Bake 10 minutes. Serve.
In a large kettle, saute onion and garlic in oil and butter. Add ginger, cardamom, cinnamon and salt. Stir 1 minute. Add chicken and brown. Stir in sour cream. Cook over medium heat for 10 minutes. Then cover and cook on low heat for 1 1/2 to 2 hours. Add raisins and lemon juice. Cook for 10 more minutes. Serve over cooked rice.
Cook and drain noodles. Melt butter and pour in bottom of 9 x 13-inch pan. Mix rest of ingredients with noodles and pour in pan. Sprinkle with cinnamon. Bake at 325° for 1 hour.
Melt 1/2 cup of the butter in a wide frying pan over medium heat. Add onions and cook, stirring occasionally, until golden (about 15 minutes). Add remaining 4 tablespoons butter, marjoram, pepper, sage and thyme. Remove from heat.
Cream margarine and sugar; add eggs, juice, rind and vanilla. Alternate mixture with buttermilk and flour. Bake at 350° for 20 minutes.
Preheat oven to 375°. Place margarine in a loaf dish and put in oven to melt. Mix flour, sugar, baking powder and salt. Add milk. Stir only until blended. (Will be lumpy.) Pour into dish and add fruit. Bake for 30 to 40 minutes.
Using food processor, chop pecans, olives and egg with enough mayonnaise to moisten. Use as spread for crackers or on bread for sandwiches.
Cook broccoli in 1/2 cup water for 5 minutes. Mix all other ingredients together. Then add the broccoli. Bake in a casserole dish for 30 minutes at 400°. You may wish to crumble crackers and sprinkle on the top before baking.
Preheat oven to 350°. Cream Crisco, salt and 1/4 cup sugar until fluffy. Blend in almond extract, egg yolks and mix in flour. Pat dough into ungreased 13 x 9 x 2-inch pan. Bake 15 minutes, spread hot crust with preserves. Top with coconut. Beat egg whites until foamy. Gradually	beat in 1/2 cup sugar until stiff peaks form. Spread over coconut. Bake 25 minutes. Cool completely on rack, cut into 2 dozen squares.
Discard tips of wings. Cut remaining wing in 2 pieces. Put chicken wings in bowl and cover with butter and mix around. Combine bread crumbs, cheese, salt and garlic powder in plastic bag. Shake wings in crumb mixture. Place chicken on greased 15 x 10-inch baking sheet and bake in preheated 400° oven for 30 minutes.
Boil first 4 ingredients for 1 minute; then add rest of ingredients. Stir together; drop on wax paper with a tablespoon.
Remove yolks from halved eggs and mash together in bowl. Add all other ingredients and mix well. Scoop mixture into egg white halves by teaspoons. Top with sliced stuffed green olives if desired.
Mix all ingredients together. May let stand at least 8 hours. Freeze or bake right away. Bake for 1 hour at 350° uncovered. Very easy to halve. Serves 8.
Combine in crock-pot in morning; simmer all day. Serve that night for dinner with rice, cornbread or biscuits.
Puree berries in a blender (add sugar to berries in blender). Combine all ingredients (except berries) in a large bowl and mix at a slow speed. Mix in 3/4 of berry mix to batter at high speed. (Save remaining berry mix for frosting.)
Brown meat and onions. Drain. Heat together enchilada sauce, sour cream and soup. Fill tortillas with meat, cheese and sauce, saving a portion of the sauce mixture and cheese for topping. Roll up tortillas. Place in 9x13x2 inch pan or dish. Pour remaining sauce over enchiladas and sprinkle with cheese. Bake at 350° for 20 to 30 minutes.
Mix all together. Spoon into 8-inch pie plate or small, shallow baking dish. Bake at 350° for 15 minutes. Serve in hollowed out rye bread with pieces of bread and crackers.
Put in large container and shake to mix. Mix 3 or 4 tablespoons of mix with 8 ounces of hot water. Makes 72 servings.
Cream the cream cheese and sugar together until smooth. Add half the cocoa and half the Amaretto. Mix well. Add remaining cocoa, Amaretto and vanilla. Fold in Cool Whip, cover bottom pie shell with half the mixture. Drizzle with 1/2 cup heated hot fudge topping. Add rest of mixture. Refrigerate at least 1 hour. Top with whipped cream and shaved Hershey bar. Can be prepared ahead.
In a large pot (10 quarts or larger) brown sausage links using medium heat. Once all links are browned, add sauce, puree and whole tomatoes (cut up tomatoes as you add them to sauce). Add chopped peppers, diced onions and sliced mushrooms. Add all spices and stir. Bring sauce to a boil with medium heat. Reduce heat to simmer, cover sauce and cook on very low heat 2 to 3 hours. Stir occasionally to ensure sauce does not stick to bottom of pot. Serve over pasta with Italian garlic bread and grated Parmesan cheese. Can be used in any Italian or sauce dish. Great as pizza sauce, too. Leftover sauce can be frozen up to 6 months. Sauce taste gets better each time it's served.
Beat into submission the butter and sugars until light and creamy. Add egg and beat it! Now sift this: flour, salt and soda, then add to the creamy mixture. Finally...add chocolate chips and nuts. Drop this mixture in teaspoons onto the cookie sheet. Bake at 375° for 10 to 12 minutes. Try to save one for somebody else.
Mix juices and sherbet in blender until smooth. Pour into glasses and garnish with lemon slices.
Bring syrup and sugar to a boil. Add peanut butter. Add cornflakes. Drop by spoonfuls onto foil.
In skillet, cook bacon until crisp; remove to paper towels. Pour off all but 1 tablespoon of drippings. Cook onion and garlic in bacon drippings until tender, about 5 minutes. In a bowl, combine Ricotta, cream, flour, salt and pepper, blending until smooth. Add eggs, one at a time; blend until smooth. Stir in bacon, cooked onion mixture and green onions. Lightly grease a 9-inch spring-form pan. Pour batter into pan; bake at 350° for 40 minutes or until center is set. Cool on a wire rack. Serve at room temperature with assorted crackers.
Heat oven to 350°. Grease 13 x 9-inch baking pan. In large bowl, beat together sugar and butter until well blended. Add remaining ingredients; mix well. Spread into prepared pan. Bake about 25 minutes, or until golden brown. Cool; cut into bars.
Oil a 9 x 13-inch baking liberally. Layer pie filling and pineapple in baking pan. Sprinkle with cake mix. Drizzle with melted margarine. Sprinkle with coconut and pecans. Bake for 1 hour in a 350° oven or until dessert is golden brown. Yield: 10 servings.
Prepare cake mix per instructions. Bake in 2 layers. Mix marshmallows, sugar, milk and vanilla. Cook until marshmallows are melted. Stir in coconut; spread filling between cooled layers. Frost with favorite chocolate frosting.
Combine sugar, eggs and margarine. Beat well. Add all dry ingredients. Mix well. Stir in apples and nuts. Bake 35 to 40 minutes in a 350° oven.
Core and dice apples. Sprinkle with lemon juice. Add chopped up celery, pecans or walnuts and raisins. Mix mayonnaise, sugar and lemon juice separately and fold into Cool Whip. Spoon over apple mixture. Sprinkle lightly with nutmeg. Cover and chill. To serve, fold dressing into salad.
Brown meat in cooking oil; add onion, green pepper, olives, tomatoes and all seasonings. Add macaroni; pour into greased baking dish. Cover with grated cheese and bread crumbs. Bake 25 minutes at 350°. Serves 4.
Wet breasts of chicken, then dip in flour. Fry chicken in oil and garlic. Add cooking wine last five minutes of frying. Mix juice from frying pan with sour cream. Put chicken, mushrooms, broccoli and artichoke hearts (cut in half and add all juice from can) in casserole dish. Squeeze lemon on top if desired. Break whole tomatoes and put on top (do not add juice). Pour sour cream mixture over chicken. Sprinkle Cheddar cheese on last five minutes. Bake 35 minutes.
Combine all ingredients in a large bowl. On a cookie sheet, spread the mixture evenly. Bake at 250° for 45 minutes. Mixture should be turned every 15 minutes. The mixture may also be placed in a metal bowl and stirred every 15 minutes for 45 minutes. Place on paper towels to absorb grease.
Combine flour, sugar, baking powder, salt and dill. Combine milk, butter and eggs. Stir in Ricotta and zucchini. Add flour mixture. Use muffin pans with liners. Bake in 400° oven 20 to 25 minutes.
Combine the first 9 ingredients in a shallow dish, mixing well. Roll chicken in flour to coat, then dip into sauce. Place chicken in single layer in lightly greased pan. Cover; bake for 15 minutes at 400°. Reduce heat to 300°; continue baking for 1 hour and 15 minutes. Makes 6 to 8 servings.
Beat eggs until fluffy. Add flour and cinnamon gradually. Add other ingredients. Pour into two 9 x 5-inch loaf pans and bake 1 hour at 325°.
Grease an 8 or 9-inch square pan. Place sugar, milk and butter in a microwave-safe 3-quart casserole with straight sides. Microwave on High 6 minutes, stirring after 3 minutes. Microwave on High 4 to 6 minutes more, or until small amount of sugar mixture forms a soft ball when dropped in ice water, or until mixture reaches 236° on candy thermometer. (Do not leave candy thermometer in microwave.)
Combine cookie crumbs, 2 tablespoons sugar and butter; press into refrigerator tray. Chill. Break ice cream into chunks; beat with electric mixer until smooth. Fold in bananas and nuts; pour into crumb crust. Freeze until firm. Fold remaining sugar into whipped cream. Spread on ice cream. Sprinkle chocolate over whipped cream and freeze. Place tray on warm damp cloth for a few minutes to loosen crust before serving.
Melt chocolate chips and butter in double boiler. Remove from heat and add vanilla, marshmallows, egg and nuts. Divide mixture in two parts and roll. Roll in coconut. Wrap well and refrigerate. Slice when ready to serve.
In a large heavy saucepan, heat the oil. Add garlic and beans. Saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, salt and pepper to taste. Bring to a boil. Cover tightly. Reduce heat to medium-low and simmer for 20 to 30 minutes or until beans are tender when pierced with tip of sharp knife. Add more water, if necessary. Frozen beans will take only half the time. Add squeeze of lemon juice and toss well. Serves 2.
Flatten crescent rolls on cookie sheet. Bake at 350° for 8 minutes. Mix cream cheese, mayonnaise and dressing mix; chill. Spread chilled mixture on cooled crust. Press vegetables (except tomatoes) on top. Chill 2 hours or longer. Before serving, place tomatoes and cheese on top.
Melt cheese with Ro-Tel. Mix chicken and soup. Layer Doritos in greased casserole dish. Pour chicken mixture on Doritos. Pour Ro-Tel and cheese on top and bake at 350° for 30 minutes.
Mix margarine, sugar	and eggs well. Sift together flour, baking powder and salt. Chill for 1 hour. Form into balls and roll in sugar and cinnamon mixed together.	Place on greased cookie sheet. Bake until light golden brown at 400° for about 8 to 10 minutes.
Cook rice in water until tender. Add margarine, sugar and raisins. Take off heat. Add well-beaten eggs, vanilla and milk. Stir well. Bake in casserole dish in 325° oven for 50 to 60 minutes.
Mix ingredients together, spread on cookie sheet. Spread with chocolate frosting and cut into 1-inch squares.
Melt margarine and chocolate in small saucepan over low heat, stirring constantly. Beat eggs with fork in small bowl. Stir in corn syrup, sugar and vanilla; pour this mixture into saucepan and mix well with chocolate mixture. Pour into pie crust. Bake at 350° for 35 to 40 minutes, or until filling is set. It should be	firm on top but soft inside. Serve warm with Cool Whip or vanilla ice cream.
Brown ground beef with seasonings and onion. Drain. Place sauce in a bowl wide enough to dip tortillas in. Put about 1/4-inch of oil in frypan. Heat oil. Put 3 tablespoons of sauce in a cake pan or a large casserole dish. Spread until bottom of pan is covered in sauce.
Put rice in casserole dish. Mix with soup and milk. Cover with chicken. Sprinkle with Parmesan. Bake at 350° for 1 hour.
Melt margarine in 13 x 9-inch pan. Layer in order given. Bake at 350° for 20 minutes.
Mix all ingredients together. Store in tight container. To serve, mix 4 tablespoons mix in mug. Fill with boiling water.
Grease casserole dish, 9 x 12-inch. Sprinkle Pepperidge Farm stuffing mix on bottom. Add mixture. Sprinkle Pepperidge Farm stuffing mix on top. Bake for 30 to 40 minutes at 350°.
Cook chicken until tender. Take from bones and cut into small pieces. Mix 2 cups of broth with soup and bring to a boil. In separate bowl, mix butter, pepper, salt, flour and buttermilk. Lay chicken in baking dish. Pour broth mixture over top of chicken, then spread dough mixture over top. Bake 25 minute on 400°.
Mix all ingredients except peaches. Lay peaches on top of pie shell. Cover with cream mixture. Dot with butter. Bake at 375° for 45 minutes. Pie should be firm; if not, bake 5 to 10 minutes longer.
Place beer, onion, carrot, Worcestershire sauce and salt in saucepan. Heat to boiling. Cover, reduce heat and simmer 15 minutes. Add bratwursts. Cover and simmer 15 more minutes, stirring occasionally. Place bratwursts in buns. With a slotted spoon, lift vegetables from liquid and place on brats. Serves 8.
Combine bananas, oil and vanilla. Stir in oats, walnuts and raisins. Drop by tablespoonfuls onto greased cookie sheets. Press down with fork and bake 10 to 12 minutes at 350° until golden brown.
Cream shortening, sugars, eggs and vanilla. Stir in peanut butter. Mix dry ingredients and stir into creamed mixture. Bake at 350° for 10 minutes.
Combine dry ingredients. Mix well. In separate bowl combine remaining ingredients. Add dry ingredients. Pour batter into two greased bread loaf pans. Bake at 350° for 50 minutes.
Put all ingredients in blender and beat on medium speed for 1 minute. Pour into an empty 9-inch pie plate and bake at 350° for 45 to 50 minutes.
Cook vegetables separately until barely tender. Cool. Combine oil, cheeses, vinegar, sugar, mustard, salt and oregano in a jar. Cover and shake well before pouring over vegetables. Toss in green onions. Chill overnight.
Beat first five ingredients in small mixer bowl at high speed until smooth. Combine water and gelatin, let stand 1 minute. Place over simmering water until gelatin dissolves. Beat gelatin mixture into cream cheese mixture until smooth. Blend in sour cream. Fold in whipped topping. Spoon 1 cup of the cherry pie filling into the graham cracker crust and top with the cream cheese mixture. Refrigerate until set (approximately 4 hours). Top with the remaining cherry pie filling and garnish with additional whipped topping.
Cook meat in water for 2 hours in a large pot. Add tomatoes, okra, onion, butter beans, Tabasco sauce, salt and pepper. Cook 1 more hour at low heat, adding water if needed. Stir, season to taste and let simmer 15 minutes. Serve hot with cornbread.
Sift all dry ingredients together 4 times. Cream the shortening. Add beaten eggs and vanilla. Add dry ingredients, alternating with milk. Add figs; blend well. Bake in well-greased layer cake pans (3) at 350°. Test for doneness at 35 minutes.
Heat milk and cheese together until cheese melts and butter. Beat eggs in casserole and add other ingredients. Cook at 425° for 30 minutes.
Cook beans by package directions. Cook both sausages on stovetop over medium heat. Cut smoked sausage into bite size pieces before cooking. Drain grease and rinse with hot water. Add sausages to beans and seasoning. Cook for 1 hour. Serve over rice.
Mix first five ingredients first. Add remaining ingredients and mix by hand. Bake at 350° for 45 minutes to 1 hour. Makes 4 small or 2 large loaves.