HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix soup, butter, milk and cheese together until blended on stove top. Add onion, rice and broccoli until well blended. Put in baking dish. Sprinkle buttered cracker crumbs on top. Bake at 350° for 40 to 50 minutes. Cover baking dish while baking. Two-quart long, flat baking dish is preferred. Serves 6 to 8.
Saute onion and celery in oleo until tender. Cook broccoli and drain. Add first 6 ingredients and mix very gently. Pour into a buttered casserole, top with mixed oleo and cracker crumbs. Bake at 350° for 25 to 30 minutes.
With hand held mixer, beat cream cheese and margarine until light and fluffy (about 2 minutes). Add sugar, pecans and vanilla. Continue beating on low speed until combined. If too soft, chill about 10 minutes prior to spreading.
Mix milk, lemonade and Cool Whip and pour into crust. Chill. Garnish with Reddi-Wip and lemon slices, if desired.
Brown sausage. In mixing bowl, combine pancake mix, spices, milk and eggs. Mix until batter is smooth; add apple. Pour into well-greased 10 x 6 x 1 1/2-inch baking dish. Arrange sausage on top. Bake at 450° for 20 minutes. Serve with maple syrup. Makes 5 servings.
In a large saucepan, combine first 3 ingredients; blend in flour, 1 teaspoon salt, dash of pepper and basil. Add meat and vegetables; stir to distribute through gravy. Cover; simmer 1 1/2 hours and stir occasionally. Serves 6.
Cut onion and squash into chunks. Melt butter in skillet over medium heat. Add onion and saute until onion begins to get tender. Add squash and saute, stirring occasionally, until all vegetables are tender. Season with salt or dill. When ready to serve, sprinkle with Parmesan cheese. Serves 2.
Crush cookies. Mix Cool Whips together. Fold in cookies. Serve chilled.
Beat eggs; add corn, cracker crumbs, milk and other ingredients. Mix well. Pour into buttered casserole. Bake at 350° for 1 hour or until knife comes out clean.
Mix in a bowl the sugar, flour and baking powder. Add fruit cocktail (include juice), eggs and vanilla. Mix at low speed. Pour into three greased, paper lined and floured cake pans. Bake at 300° for 35 to 40 minutes. Ice with filling.
Moisten dry bread with a small amount of milk. Break bread apart. Add ground meat, onion and celery; mix well. Add eggs and tomato sauce to mixture. Salt and pepper lightly. Add dash of Worcestershire sauce.
Salt and pepper Boston Butt to taste. Place in slow cooker. Cover with water and cook on high until meat is done and falling apart or cook on low all night. When meat is done, preheat oven to 500°. Remove meat from slow cooker and place in baking pan or glass baking dish. Place meat in oven and cook until meat drips out a little bit. Cover meat with barbecue sauce and put back in oven for about 15 or 20 minutes. Remove from oven and serve. Delicious!
Cream sugar and oleo. Add eggs, one at a time, vanilla wafers, milk, coconut and pecans. Mix well. Bake in tube pan (sprayed) for 1 hour and 20 minutes at 300° to 325°.
Boil chicken until real done. Season with 1/2 cup diced celery and 1/2 cup diced onion. Cool and take meat from bones. Mix all together. Put into 9 x 13 x 2-inch Pyrex baking dish. Cover with foil. Refrigerate overnight. Bake, covered, 1 hour at 350°. Bake, uncovered, 30 minutes at 350°. Delicious.
Melt shortening over low heat. Cool. Add sugar, molasses and eggs. Beat well. Add other ingredients to sifted flour. Mix well. Chill overnight. Form in 1-inch balls. Roll in sugar. Bake on ungreased sheet at 375° for 8 to 10 minutes.
Mix cocoa with boiling water. Set aside and cool. Cream together oleo and sugar. Add cooled cocoa mix. Stir in eggs, vanilla and flour. Then milk and nuts, if desired. Pour in 11 x 17-inch pan and bake at 350° for 35 minutes.
Drain carrots and add pepper and onion. Heat a little, but do not boil. Mix other ingredients in and pour over carrots, onions and pepper. Let stand 2 or 3 days to marinate.
Simmer turkey bones about 45 minutes. Remove, chop and set aside any meat. Add celery, onion, parsley, curry powder and cayenne pepper to the stock and simmer until vegetables are tender, about 30 minutes. Add instant or cooked rice. Taste for seasoning. Thicken with cornstarch, mixed with a little cold water, if desired. Serves 6.
Grease and flour pan. Mix strawberry juice with water to make 1 1/2 cups. Blend all ingredients together with a mixer, adding berries last. Beat on medium speed for 2 minutes. DO NOT OVER BEAT. Pour into pan. Bake at 350 degrees for 35-45 minutes, till a toothpick near the center comes out clean and cake pulls away from the side. Cool in pan 10-15 minutes before turning out. Ice with frosting of your choice. Makes 12-15 servings or 20-24 if cut smaller.
Mix all ingredients together. Pour over chicken. Bake covered in a 350° oven for 1 hour.
Slice zucchini or summer squash in half lengthwise; scoop out insides, leaving 1/4-inch rim so canoe stays intact.
Mix the first 7 ingredients in a small bowl and set aside. Cook pork over high heat for about 6 minutes with bay leaves. Add chicken gizzards. Stir in seasoning mix, then add onions, celery, bell peppers and garlic. Add margarine. Reduce heat to medium and cook 8 minutes, stirring constantly, scraping bottom of pan. (It will stick a lot.) Add 1 cup chicken broth. Stir until any mixture comes loose from bottom of pan. Cook about 8 minutes over medium heat. Add meat. Cook about 2 to 3 minutes. Add rice and mix thoroughly. Cover and steam about 5 minutes. Remove from heat and mix uncooked green onions into mixture. Remove bay leaves and serve. Cook rice with chicken broth.
Let squash cool. Mix all other ingredients, then squash. Put in refrigerator for a few minutes. Drop by spoonfuls in hot skillet.
Brown hamburger. Drain. Add onion. In casserole dish, put hamburger. In pot, mix cream of chicken soup and 1 can water. Cook until mixed well. Pour over hamburger. Add cheese laying it to cover. Lay Tater Tots on top. Bake at 325° for 1 hour or until Tater Tots are done and brown.
Line pie plate with crust. Mix rest of ingredients and pour in crust. Top with other crust. Cut slits in top crust. Cook 45 to 50 minutes at 375°.
Chop up liver sausage. Blend in cream cheese. Chop up eggs, very fine. Blend eggs in with salad dressing. When thoroughly mixed, add onions. Chill; serve with party rye bread or Triscuits.
Saute garlic in oil until soft. Add flour and chili powder. Cook and stir to make a roux. Add water, cocoa, bouillon cube and salt. Bring to a boil. Reduce heat and simmer 5 minutes or until bouillon cube is dissolved. Mix together Monterey Jack cheese, Cheddar cheese and onion. Heat oil in skillet over medium heat. Quickly dip each tortilla in hot oil to soften. Place 1 tablespoon cheese mixture in center of tortilla and roll. Place, seam side down, in baking dish. Spoon sauce over enchiladas. Sprinkle with onions and remaining cheese. Bake at 350° for 20 to 30 minutes or until cheese melts. Yields: 12.
Place sugar and cornstarch in a saucepan and add hot water. Bring to a boil, stirring until it thickens. Add jello and stir until it dissolves. Wash and stem strawberries and place in pie shell. If berries are large, they can be cut in half. Cool sauce in pan in cold water. When cool, pour over berries and spread with knife to be sure all the berries are covered. Cool pie and serve with Cool Whip.
Stir yeast and sugar into 1/4 cup lukewarm water. Set in a warm place until yeast bubbles and doubles in volume, about 10 minutes. Stir together flour and salt in a large mixing bowl. Make a well in the center of the dry ingredients and pour in yeast mixture, 1 cup lukewarm water and 1/4 cup of the olive oil. Mix until a rough ball forms. Turn dough out onto a floured surface and knead for about 10 minutes or until dough is elastic and shiny. Grease the inside of a ceramic bowl with the remaining 1 tablespoon olive oil. Place dough in bowl, turning once to oil all sides. Cover with a cloth and let rise in a warm place for 1 to 1 1/2 hours or until dough has doubled in bulk.
Heat oven to 350°. Stir all ingredients together and put into greased jelly roll pan and bake for 25 minutes.
In a skillet over medium heat, cook sausage in water 5 minutes or until sausage is brown on both sides. Add peppers, onion and garlic to sausage and cook until peppers are tender-crisp, stirring often. Spoon off fat. Stir in tomato sauce and vinegar. Reduce heat to low. Cover and simmer 5 minutes. Cook rice. Serve sausage and peppers over hot rice.
Cut celery and carrots into 2 inch long strips. In a large skillet, cook vegetables in butter until crisp-tender. Season with salt and pepper.
Mix flour, soda, cinnamon and salt; set aside. Beat oil, sugar and eggs for 2 minutes. Add flour mixture and beat 2 minutes. Add pineapple, carrots and coconut. Beat until well blended. Bake in 13 x 9-inch pan at 350° for 50 minutes.
Mix first 4 ingredients well. Add coconut, nuts and cherries. Mix well and refrigerate until chilled. Roll into balls (about the size of a ping pong ball). Insert a toothpick in each one. Place on wax paper, on a cookie sheet and freeze. Dip in chocolate or butterscotch. Place chocolate or butterscotch, paraffin and butter in top of double boiler (don't allow water to boil).
Preheat oven to 350°. In a medium bowl, combine flour and sugar. Cut in margarine until crumbly. Press firmly on bottom of 13 x 9-inch pan. Bake 15 minutes or until lightly browned around edges.
Split bread in half lengthwise (use both halves). Spread with a thin layer of margarine. Spread with a layer of refried beans. If desired, place thin slices of ham or spread the Mexican sausage over the beans. Top with grated cheese. Broil or bake on high heat until cheese is melted. Cut into individual pieces and serve with salsa (hot sauce).
Brown the hamburger, onion and green pepper in olive oil in a large skillet, then add remaining ingredients. Simmer for at least 4 hours, adding water as needed and stirring occasionally. Serve over cooked spaghetti.
Cook and drain spaghetti; marinate overnight with salad dressing, Salad Supreme|, onions, peppers and mushrooms. Add avocados, tomatoes and olives just before serving.
Cream soup, cheese and mayonnaise. Slowly add onion, celery and crab meat. Heat water and gelatine until thick, then blend all ingredients. Chill. Serve with crackers.
Grease plate or pan. Mix in a heavy 2 quart saucepan the following: sugar, oleo, can milk, and marshmallows. Bring to a bubbling boil quickly, stirring constantly. Whe bubbles appear all over the top, reduce to medium heat and add semi-sweet chips. Stir until chips are completely melted and blended into mixture. Add pecans and mix well. Pour onto greased pan. Cool thoroughly. Cut into 1 1/2-inch squares.
Mash avocados in a bowl with lemon juice, salt and pepper. Combine sour cream and mayonnaise in another bowl. To assemble, spread bean dip in oblong dish. Top with avocado mixture; layer with sour cream mixture. Sprinkle with onions, tomatoes and olives; cover with cheese. Top with picante sauce. Serve with chips.
Melt the almond bark and peanut butter in a double boiler. Put the marshmallows, peanuts and Rice Krispies in a large container and pour the first ingredients over; mix well. Drop by spoonfuls on wax paper. Makes 50 cookies.
Stir margarine and peanut butter until melted. Add sugar. The mixture will be real stiff. Pat into a greased pan. Let sit for 2 hours. Cut into squares.
Heat oven to 375°. In small pan, melt margarine. Use 2 to 3 tablespoons to coat Bundt pan. Sprinkle 4 tablespoons nuts in pan. Add remaining nuts, brown sugar and water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat. Cut each biscuit in half and roll into a ball. Shake in a Baggie filled with sugar and cinnamon. Put half of balls in pan and drizzle with half syrup. Repeat layer. Bake at 375° for 20 to 25 minutes or until brown. Invert immediately onto plate and serve.
Mix oil, eggs (add one at a time), flour, sugar, vanilla, apples, nuts and cinnamon, then bake in a tube pan that has been greased and floured. Bake at 350° for 1 hour.
Mix thoroughly and spread on crackers (your choice) with slice of stuffed or ripe olive for garnish, or pecans.
Put egg in bowl; add all other ingredients except oil and water. Mix with electric mixer on medium. Turn mixer to high; slowly add oil a little at a time until mixture begins to thicken. Remaining oil can then be added faster. When all oil has been added, add boiling water and mix thoroughly.
Mix crushed pineapple with cake mix using a wooden spoon. Put in tube pan. Bake at 325° for at least 60 minutes. Turn upside-down to cool.
Boil sweet potatoes; drain, peel and mash. Chop walnuts. Mix in milk, sugar, butter, walnuts, salt and bourbon. Place in baking dish. Top with marshmallows. Bake at 325° for 30 minutes. Serves 6 to 8. Very rich!
Place drained pineapple in a greased casserole dish. Combine flour and sugar; spread over pineapple. Spread cheese on top. Crush crackers and spread over mixture. Melt margarine and pour over crackers. Bake at 350 degrees for 20 - 30 minutes, until bubbly and crackers are brown. Serve warm.
Boil 1 large box of strawberries until well done. Drain well. Cook strawberries, berry juice, sugar and cornstarch until thick. Let cool. Add 1 quart of small berries. Fold in gently, not to mash.
In very large mixing bowl, blend all ingredients well, adding persimmons and sweet potato last to insure smooth consistency. Place in baking dish. Bake in moderate oven at 350° to 375° for 1/2 hour or until knife inserted in center comes out clean. Serve hot or cold with sweetened whipped cream. Cut in squares.
Soften cheese, add onion, vinegar, garlic powder and red pepper. Add enough flat beer to make a soft dip. Refrigerate overnight. Makes a small amount, double if desired. Be sure beer is flat.
Crust: Crumble crackers and melted butter; mix together and pat into a 9 x 13-inch dish.
Combine all canned ingredients in a pot on medium heat. Season and brown ground beef. Drain oil. Pour beef into vegetables. Let boil on medium/high for 40 minutes, stirring often. Allow 5 to 10 minutes to cool. Serve warm.
Wrap chicken in bacon and one slice of beef and lay in casserole dish. Combine soup, sour cream and wine. Pour over chicken. Cover and marinate in refrigerator overnight. Bake, uncovered, for 3 hours at 275°. If it browns too much, cover with foil last 1/2 hour. Serves 6.
Rinse artichoke hearts and drain well. Mushrooms may be added. Place in buttered 3-quart Pyrex dish. Add soup and wine. Season with salt and pepper. Push chicken breasts partially into mixture. Cover with stuffing and dot with butter. Cover with foil and bake 45 minutes at 350°. Remove foil and continue baking until brown, approximately 30 minutes. This may be left in warm oven until serving time. Serves 8 generously.
Chop stems. Melt butter in skillet. Cook stems in butter until tender; stir in flour, mustard, Worcestershire sauce, salt and pepper. Add milk. Stir until thickened. Remove from heat. Stir in crab, egg yolks, parsley and lemon juice. Preheat oven to 425°. In large skillet, melt 1/4 cup butter. Cook mushroom caps 5 minutes. Fill with crab mixture; sprinkle with cheese. Bake 12 minutes.
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan or use batter for about 20 cupcakes. In a large bowl, mix all ingredients thoroughly. The batter will be thin. Bake the cake for about 30 minutes or until a toothpick inserted in center of cake comes out clean. Cupcakes will take about 15 to 20 minutes. This batter is too rich to bake as a layer cake.
Cook bacon in a Dutch oven or large saucepan over medium-high heat for 6 to 8 minutes or until crisp. Remove bacon; drain, reserving 1 tablespoon drippings in pan. Crumble bacon. Cook and stir onion and garlic in 1 tablespoon drippings until onion is tender-crisp. Reduce heat to medium; stir in bacon and remaining ingredients. Cover and cook 15 to 20 minutes or until thoroughly heated and flavors are blended. To serve, top with shredded cheese.
Peel and cook potatoes in water to cover until tender. Mash them (should be 1 cupful).	Dissolve the yeast in the 1/2 cup warm water. Add the scalded milk and the lard. Beat until melted. Add the potatoes.	Stir in 1 cup of the flour, 2 eggs, sugar and salt. Let rise in a warm place for 2 hours. Sift remaining flour before measuring and stir in 4 cups. Cover bowl with a cloth and let	rise in a warm place for 1 hour.
Before you begin, start your oven at 350° and thoroughly grease a 9 x 5 x 3-inch loaf pan. You can use a wooden spoon and mixing bowl instead of an electric mixer, but either way, scrape the sides of the bowl frequently with a spatula.
Boil sugar, cocoa, butter and milk for 2 minutes and remove from heat. Add remaining ingredients and stir together. Spoon out onto waxed paper.
Mix dry yeast with 1/4 cup warm water. Heat buttermilk, shortening and sugar to lukewarm. In mixing bowl, combine flour, salt and soda. Fold in all ingredients. Let stand for 1 hour. Roll out like biscuits, dip in melted butter and fold. Place in pans. Cover and let stand for 1 hour. Bake at 475° for 8 - 10 minutes.
Mix all ingredients together. It will be hard at first but don't add any water. Roll into small balls and then roll in powdered sugar. Bake at 375° for 8 minutes. Don't overbake. Cool on a cookie sheet for a minute before removing to a wire rack to cool.
Put margarine and Cheddar cheese in processor; mix until blended and fluffy. Add garlic and Parmesan cheese and beat until very smooth and fluffy. Refrigerate in screw-top jar. Spread on sourdough a generous 1/4-inch. Broil 5 to 6-inches below broiler until bubbly and lightly golden. Don't overcook!
Mix all ingredients together with spoon, no mixer. Bake in greased and floured 9 x 13-inch pan for 45 minutes at 350°.
Combine crushed pineapple with mixed chopped fruits and half the brown sugar. Spread half the mixture over one ham steak and top with the other, sandwich fashion. Place ham steaks on a large sheet of heavy-duty Reynold's Wrap. Wrap loosely and place in a shallow pan. Bake at 400° for 45 minutes. Remove from oven; spoon out fat. Top with remaining fruit mixture, pineapple chunks, pecans, orange sections, cherries and remaining brown sugar. Return to oven for 20 minutes to glaze, basting occasionally with liquid in foil.
Heat milk. Mix sugar, egg yolks, flour, salt and vanilla together. Add to milk. Heat until it begins to thicken. Pour into cooked pie crust.
Combine all ingredients except cornflake crumbs. Pour into 9 x 13-inch baking dish. Sprinkle with cornflake crumbs. Bake at 350° for 1 to 1 1/2 hours.
Arrange pieces of chicken in a 9 x 13-inch casserole dish. Sprinkle with pepper. Place slices of cheese to cover chicken. Spread cream of mushroom soup to completely cover the cheese slices. Bake, uncovered, at 350° for 1 1/2 hours. The melted cheese and soup make a good gravy over rice.
Combine berries and their juice with eggs, lemon juice and oil in a large bowl. Combine dry ingredients, except nuts, and gradually stir into berry mixture. Add nuts. Pour batter into a greased and floured loaf pan. Bake in a 350° oven for 1 hour.
In a very large bowl, combine the first 5 ingredients. Melt the white chocolate. Pour on dried ingredients and toss it to coat everything. Then spread the mixture on cookie sheets so the chocolate will harden. Usually takes about 10 to 15 minutes to cool. Once it hardens, break it up and store in a sealed container.
In oil, brown garlic and remove. Add beef, cut in small, thin slices and saute until brown. Add onions, salt and pepper; cook a few seconds. Add bouillon, cauliflower and snow peas. Cook about 5 minutes or until cauliflower and peas are thoroughly heated but not soft. Add mixture of cornstarch, soy sauce and water. Cook a few minutes longer to thicken, stirring slowly. Serve hot on rice. Serves 6 to 8.
Dissolve yeast in 1/4 cup of warm water for 5 minutes. Combine all ingredients. Let rise until double in bulk. Punch down. Roll into balls and let rise again, approximately 45 minutes. Bake at 350° until brown.
Grease 9 x 13-inch pan. Line pan with 4 tortillas and spread with mushroom soup, 2 cups of the chicken, half of the peppers and onions and half of the cheese. Layer 4 more tortillas and spread with the chicken soup and the rest of the chicken, peppers, onions and cheese. Pour the tomatoes with chili peppers over the top. Bake at 325° for 45 minutes to 1 hour.
Mix until all ingredients are well mixed up; chill. Use as dip for your favorite diced or sliced fruits.
Line a deep casserole dish with pastry. Fry squabs until brown and place in dish with pastry. Blend flour into bacon fat in saucepan; add stock and milk slowly, stirring together. Add salt and pepper. Cook, stirring until thickened. Pour over squabs. Sprinkle buttered crumbs on top and bake at 450° for 10 minutes. Reduce heat to 375° and cook 10 minutes more until crumbs and edge of crust are browned. Serves 4. May substitute fryer chicken or 4 and 20 blackbirds.
To start culture, mix all of the ingredients together and allow to stand for 2 weeks. Add 1 cup sugar and 1 cup fruit. This sugar and fruit mixture may be added every 2 weeks. Fruit is ready to eat in 2 weeks. Any assortment of canned fruits may be used. Stir mixture occasionally to mix sugar in well. Good over ice cream or angel food cake with whipped cream.
Gradually add sugar to beaten egg whites. Fold in crackers and pecans. Spoon into a buttered deep pie pan. Bake in a 325° oven until golden brown. Cool. Top with Cool Whip. Spoon drained crushed pineapple on Cool Whip. Sprinkle with coconut (optional).
In pitcher, combine V-8 juice, horseradish, Worcestershire sauce and hot pepper sauce. Pour over ice. Garnish with celery stick.
Mix together cake mix, melted butter and 2 eggs. Press into well-greased and floured cake pan. Next, mix 2 eggs, powdered sugar and cream cheese together. Pour on top of other mixture and bake 40 to 55 minutes at 300°.
Slice stem ends from peppers and scoop out seeds. Blanch peppers in boiling water for 2 to 3 minutes. Drain well. Season inside of peppers with salt and pepper. Combine beef and next 6 ingredients. Stuff peppers with meat mixture and place in a buttered 2 quart casserole dish. Cover and bake in 350° oven for 55 minutes. Remove from oven. Top peppers with cheese and chili sauce. Bake uncovered for 5 minutes longer.
Combine all ingredients, except extra coconut or pecans. Form into balls. Roll balls in coconut or pecans. Refrigerate to set.
Mix together; put in dish. Cover with crushed potato chips. Bake at 350° for approximately 25 minutes.
Heat clams and juice on medium heat and add butter. Simmer for 5 minutes. Add vegetables and cook until potatoes are tender. Mix together milk, can milk and cornstarch and pour into clam mixture. Ready to serve when chowder has thickened.
Cook bacon over medium heat. Crumble and set aside. In a medium sized salad bowl, layer in order broccoli, cauliflower, eggs, cheese and bacon. Prepare the dressing by whisking together the sugar, mayo and vinegar. Drizzle over top and serve.
Preheat oven to 375°. Spray muffin tins with vegetable cooking spray. In a large bowl, combine first 5 ingredients. In separate bowl, combine bananas, applesauce, egg and orange juice; add to dry ingredients and stir until moistened. Spoon batter into muffin tin and bake 25 to 30 minutes or until lightly browned. One muffin contains 118 calories.
Place scallops and shrimp in a plastic bag. Set bag in a bowl. Mix the oil, parsley, lemon juice, garlic, salt and pepper. Add to bag. Seal the bag and marinate for 4 to 6 hours, turning bag occasionally. Drain and reserve marinade.
Cover roast with water, Kitchen Bouquet and salt. Boil on high for 1 hour, adding water as necessary. Add baby carrots, potatoes and onion making sure water still covers the roast. Turn on medium and cook for 30 minutes, or until carrots are tender. When done, mix gravy packet with 1/4 cup of water and slowly add to roast, stirring well. Simmer for 20 minutes, or until gravy is thick. Season to suit taste.
Mix. Mold in ring. Place in refrigerator until chilled. Unmold on plate and fill center with strawberry preserves. Serve with crackers. This is Rosalynn Carter's recipe in Plains cookbook.