HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam broccoli and cauliflower 4 minutes and drain. Place in a shallow, greased 2 qt. dish. Sprinkle sharp cheese over veggies. Pour mixture of milk and soup over this layer. Place Velveeta cheese on top. Bake at 350° for 25 minutes. Top with onion rings. Bake 15 minutes more.
Mix sugar and water in saucepan; bring to boil. Cook for 5 minutes; cool. Add fruit juices to syrup; chill. Add ginger ale just before serving. Pour into 6 (10 ounce) glasses. Garnish with cherries, strawberries or pineapple chunks.
In large mixing bowl, combine condensed milk, lime juice, tequila, food coloring and Triple Sec. Mix well. Fold in whipped cream. Pour into graham cracker crumb crust. Freeze 4 hours. Whip 1 cup whipping cream for topping and add just before serving.
Combine corn, broccoli, egg, 1/2 cup cracker crumbs, onion, 2 tablespoons margarine, salt and pepper. Turn into 1-quart casserole. Combine other crumbs and margarine. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 35 to 40 minutes. Yield: 6 servings.
First, get a bowl. Pour in some corn flakes. Add some sugar and milk. Stir 3 times and eat.
Heat on medium. Put frozen orange juice and lemonade. Remove from heat. Add 2 cups of brandy. Freeze 24 hours. Dip into glass. Pour 7-Up over. Very good summer slush.
Cook spaghetti as directed. Drain. Mix rest of ingredients with spaghetti. Pour in casserole dish. Bake 30 minutes at 350°.
Dissolve gelatin in hot water. Add juice of lemon and cold water. When partially thickened, add well drained pineapple, bananas and marshmallows. Pour into ovenproof glass dish. Chill. When firm, top with frosting.
Dissolve Jell-O in boiling water. Stir in cold water. Chill until syrupy. Mix cranberries until soft and add to Jell-O. Add pineapple, coconut and nuts. Refrigerate until firm. Serve on bed of lettuce.
Combine sugar, water and salt in a small saucepan. Bring to boil; stir until sugar is dissolved. Remove from heat and stir in mint and vinegar. Set sauce aside to cool to room temperature before serving. Flavor will increase with standing. Makes 1/2 cup.
Salt roast on both sides. Put in roaster and cover with both cans of soup and Coke. Bake at 400° until tender. Gravy is made while roast bakes.
To make these cookies you will need 2 mixing bowls. Mix honey and peanut butter together in one of the mixing bowls. Add 1 cup of cereal. Stir into the honey and peanut butter mixture. Put 2 cups of cereal into the second mixing bowl. With your fingers, make small balls of the peanut butter mixture, then roll them in the plain cereal until they are coated all over.
Preheat oven to 400°. Peel, core and thinly slice apples. In 12-inch skillet over medium heat in hot margarine/butter, cook apple slices until tender-crisp (about 10 minutes), stirring occasionally. In prepared pie shell toss in flour, cinnamon, salt, 2/3 cup sugar and apple slices. (Will be slightly mounded.) Place top crust on pie. Brush crust with milk and 1 teaspoon sugar after decorating crust. Bake 45 minutes or until golden.
Mix together tapioca pudding, Jell-O, vanilla pudding and water in saucepan. Bring to boil for a few minutes, until thick. Cool, then add Cool Whip and drained Mandarin oranges. Chill.
Mix together all ingredients. Add crushed cracker crumbs on top if desired. Bake at 350° for 30 minutes. You can freeze this and cook later.
Drain pineapple. Save syrup. In skillet, brown chicken parts in shortening. Pour off fat. Add syrup, broth, vinegar, sugar, soy and garlic. Cover and cook on low heat for 40 minutes. Add green pepper and pineapple chunks. Cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring, until thickened.
Mix together flour, margarine and pecans and press in 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool completely. Mix together confectioners sugar, cream cheese and Cool Whip and spread on crust. Mix well the puddings and milk and spread on cheese layer. Top with remainder of large container Cool Whip. Garnish with grated chocolate bar or nuts. Refrigerate one hour.
Combine first 9 ingredients, stirring well. Drop mixture by tablespoonfuls into hot oil. Cook until golden brown, turning once.
Mix the first 3 ingredients. Pat on top the butterscotch chips and chopped nuts. Put in a 9 x 13-inch pan, then add topping. Bake at 350° for 30 minutes.
Crush cookies well. Mix with butter and press into a 9 x 13-inch baking pan. Spread ice cream (softened slightly) over crust. Sprinkle with peanuts. Freeze until firm. Combine evaporated milk and remaining ingredients in saucepan. Bring to a boil. Boil 8 minutes. Cool completely. Pour over ice cream and peanuts. Freeze. Serves 12 to 16.
Preheat oven to 350°. Pour chicken broth over bread crumbs in a small bowl. Let stand 10 minutes. Mix the remaining ingredients in large bowl. Add bread crumbs mixture; mix well. Put in loaf pan; bake for 1 hour, or until juices run clear.
Combine macaroni, bell pepper, onion, pimento, soup, mayonnaise, salt and pepper and 1 cup of the cheese. Put into lightly greased baking dish. Sprinkle remaining 1/2 to 1 cup cheese over the top. Bake at 350° for 30 to 40 minutes, or until cheese melts. Makes 6 servings.
Chop celery, onions and bell pepper; saute in butter. Add tomato soup and simmer for 20 minutes. Add mushrooms, mushroom soup, chili powder, salt, pepper, Tabasco and Worcestershire sauce. Simmer about 5 minutes. Slice eggs and place in a casserole; then cover with sauce, cracker crumbs and grated cheese. Bake at 450° for 15 minutes. Serves 6.
Microwave first 4 ingredients to boiling for 5 minutes. Stir and pour over Rice Krispies. Press into 9 x 13-inch pan. (Do this quickly as it sets up really fast.) Frost with melted chocolate chips and peanut butter chips.
Cook bell pepper and onion in 1 tablespoon oil until done, but do not brown. Beat eggs; add crackers, mushroom soup, squash and then cooked onion and bell pepper. Dot top with butter and cracker crumbs. Bake at 350° or 400° until brown on top.
In 2-quart casserole, stir together beans, syrup, onion, green pepper, mustard, Worcestershire sauce and frankfurters until well mixed.
Heat oil in large pan; saute onion and garlic (3 minutes). Stir in celery, carrots and potato. Add tomatoes and stock. Flavor with salt, bay leaf and oregano. Bring to a boil and simmer for 20 minutes. Return to a rolling boil and add pasta. Stir and cook for a couple of minutes. Add chickpeas, zucchini and basil and continue to cook (5 minutes or so) until pasta is cooked. Stir in Parmesan. (Have more Parmesan on table, to be added if desired.) Serves 6 to 8.
Melt butter and chocolate together. Add to remaining ingredients. Pour into greased pie plate. Bake at 350° for 30 minutes. (Similar to desserts served at "The North End.") Serve with ice cream.
Start oven at 375° and grease shallow baking dish. Put both kinds of bread in large mixing bowl. Pour 1 cup water over bread and let soak for several minutes. Drain off excess water. Mash bread fine with a fork. Add meat, finely chopped onion, chopped parsley, cheese, slightly beaten egg, salt and pepper. Mix and form into a loaf. Put dots of butter over the top and bake 30 minutes. Pour tomato sauce over the meat; sprinkle with oregano and continue baking 20 minutes longer. Serves 4 to 6.
Wash and core apples. Do not peel. Fill crock-pot with sliced apples. Mix 1 cup sugar and 2 teaspoons of cinnamon. Put on top of apples. Don't stir. Fill crock-pot to top with more sliced apples. Repeat with 1 cup of sugar and 2 teaspoons of cinnamon. Don't stir. Let sit overnight.
Combine ingredients and pour into the unbaked pie shell. Bake at 350° until done (does not shake and a golden brown). May have to cut the oven temperature down toward the end of cooking time to keep crust from getting too dark.
Mix together eggs, sugar, salt and vanilla. Slowly add the scalded milk. Pour into pie shell. Bake at 475° for 5 minutes. Then at 425° for 10 to 15 minutes or until set and knife in center comes out clean. This pie never gets watery.
Brown chicken in oil for 10 minutes, turning occasionally. Drain. Add all ingredients, except pasta. Cover and simmer 25 minutes or until chicken is done. Serve hot over hot pasta. Makes 4 to 6 servings.
Peel and cube potatoes. Boil until done. Take couple pieces of potato and mash with fork until they are liquified. Mix powdered sugar and potatoes until forms a doughy ball (should be firm). Sprinkle flour on wax paper. Roll dough ball out thin. Spread even layer of peanut butter over dough. Roll into log; cut into thin slices. Put on plate and refrigerate until firm.
Combine ingredients and beat well. Bake in greased tube pan at 325° for 1 hour.
Boil squash until tender. Slice squash and mix with all other ingredients. Pour mixture into a buttered casserole dish and bake at 350° until golden brown, 30 to 45 minutes.
Arrange sliced peaches in greased 8 x 8 x 2-inch pan. Sprinkle with mixture of 1 cup sugar and lemon juice. Heat in oven while preparing short cake. Mix flour, baking powder, 1 tablespoon sugar and salt. Add shortening and egg. Stir well. Spread dough over hot peaches. Sprinkle with 2 tablespoons sugar. Bake in hot oven at 400° for 35 to 40 minutes. Makes 8 servings.
Mix ingredients together and spoon into greased muffin pan. Bake at 400° for 20 minutes. Makes 1 dozen.
In shallow 1 1/2-quart baking dish, layer half the potato slices, half the onion, then half the cheese. Sprinkle lightly with salt and pepper. Lightly sprinkle dried oregano or Italian seasoning over each layer of potatoes. Repeat layering. Stir bouillon mix into boiling water. Pour over potatoes and cheese. Bake in preheated 400° oven for 45 to 50 minutes or until potatoes are tender and crust is golden brown. Let stand 5 minutes before serving. Makes 6 servings.
Mix potatoes, eggs, sugar, margarine, milk, pudding mix and vanilla in large bowl until well blended. Pour into shells and bake at 350° for 50 minutes or until knife comes out clean.
Mix crab meat, onion and bread crumbs. Beat eggs. Add mayonnaise, Worcestershire sauce and salt. Add to crab meat. Shape into cakes. Fry until brown.
Saute celery, onion, parsley and 3/4 cup margarine. Add sausage. Mix stuffing, stock and eggs; toss lightly until completely moistened. Spoon into turkey cavity. Rub turkey with lemon juice and 1/4 cup margarine. Roast according to directions.
Cut up cheese into approximately 1-inch chunks. Combine all ingredients; mix with potato masher. Refrigerate. Makes 2 large loaves.
Simmer chicken until tender. Remove bones. Cook broccoli. Season with butter. Arrange chicken and broccoli in a buttered casserole dish. Mix soup, curry powder, mayo and lemon juice. Sprinkle grated cheese and bread crumbs over the top. Bake at 350° until bubbly.
Bake pie crust as instructed. Mix water, cornstarch and sugar. Cook on high heat until dissolved. Add crushed strawberries and cook until thick. Paint pie crust with cornstarch mixture. Add rest of strawberries and cornstarch alternately. Chill for several hours. Serve with whipped cream.
Blend ingredients and spread on 1 package of English muffins, halved. Cut each half into quarters before heating. Heat at 350° for about 8 minutes.
Mix oleo and milk; beat well. Gradually add powdered sugar. Stir in coconut and pecan halves. Roll mixture into small balls. Place on cookie sheet in freezer for 1 hour or refrigerate for 3 hours. Melt chocolate chips and wax over low heat. Insert toothpicks into balls and dip into chocolate mixture. Yields 100 pieces.
Combine croutons and cheese in greased 10 x 6 x 2-inch baking dish. Beat eggs; add milk and seasonings. Pour over crouton mixture in casserole. Crumble bacon over top. Bake at 325° for 1 hour, or until eggs are set.
Mix eggs, oil and pumpkin together. Sift dry ingredients together and add to egg mixture. Beat 2 minutes. Add chocolate chips and nuts. Blend well. Pour into well-greased and floured pan and bake at 350° in 9 x 13-inch pan for 1 hour or tube pan for 1 1/4 hours.
Preheat oven to 400°. Beat egg whites with salt, baking powder and cream of tartar for 10 minutes, until stiff, but not dry. Add sugar gradually; add vinegar and beat 10 minutes more. Add vanilla and pour into 9 x 13-inch or 2 round 8-inch pans that have greased bottoms, not sides. Preheat oven to 400°. Stick in Schamm Torte mixture once oven has been preheated for 20 minutes. Turn off oven after pan has been in it 5 minutes exactly. Leave in oven 5 hours or overnight. Spread with Cool Whip, then a layer of strawberries, raspberries or bananas. Top with more Cool Whip.
Grease and flour 9-inch pie plate. Beat eggs, sugar and flour in medium size bowl. Add evaporated milk and melted margarine. Mix on low speed. Pour into pie plate and sprinkle cinnamon on top. Bake in 325° oven for 30 to 40 minutes. Serve warm or cold.
Arrange peaches in a greased 9-inch baking dish. Pour cup of sugar over peaches and mix until sugar is melted. Mix rest of ingredients and beat well. Pour over the peaches and bake 35 minutes at 350°.
Place water in bowl. Add milk. Mix well. Add sugar and mix until smooth. Can be used in any recipe.
Thoroughly mix all ingredients into a large mixing bowl and let stand for approximately 15 to 20 minutes. This will allow the Worcestershire sauce to soak thoroughly into the meat. Roll the mixture into balls approximately 1 1/2-inches round. Preheat a large frying pan (medium heat) with 2 to 3 tablespoons of vegetable oil. Place meatballs into the heated pan and brown thoroughly. Remove from frying pan and repeat the process until the entire meat mixture is gone. Let stand in baking pan until the gravy has been made. Clean frying pan and prepare to make gravy.
Mix together sour cream, soup and butter. Add onion, salt and pepper to taste, hash browns and cheese. Pour into a well-greased 13 x 9-inch baking pan. Sprinkle cornflake crumbs on top. Bake at 350° for 60 minutes.
Blend sugar and peanut butter together. Add egg substitute and beat well. Mix in baking soda, salt and 3/4 cup flour. Add buttermilk and remaining flour alternately, mixing well after each addition. Pour into oiled and floured 9 x 5-inch loaf pan. Bake at 350° about 60 minutes.
Mix with mixer. Pour into casserole dish. Warm in oven. Before serving, you can sprinkle nuts on top, if you like. Serve with crackers.
Mix. Sprinkle over vegetables. Bake, uncovered, at 350° for 35 minutes.
Cook potatoes until tender (quartered); can leave skins on. Set aside. Combine sour cream, dressing, bacon, parsley and cheese. Place potatoes in a greased 13 x 9-inch baking dish. Pour mixture over potatoes and toss gently.
Mix all together, except walnuts, cherry and parsley. Shape into ball. Roll in chopped walnuts; put cherry on top. Garnish with parsley and serve with assorted crackers. Freezes well.
Blend 3 cheeses together and add nuts. Shape into logs, then roll in chili powder.
Prepare and cook whole sweet potatoes in salted water. Drain, peel and cut crosswise into thick pieces. Combine brown sugar, cashews, ginger and 1/2 teaspoon salt. Drain peaches well. In a 10 x 6 x 2-inch baking dish, layer half each of sweet potatoes, peach slices and brown sugar mixture. Bake uncovered at 350° for 30 minutes.
Combine first 5 ingredients. In separate bowl, beat the eggs lightly and stir in milk and cooking oil. Add liquid mixture to cornmeal mixture and stir in corn and minced jalapenos. Add cheese and onions.
Beat butter and sugar in large bowl until mixture looks like wet sand. Beat in eggs well, then beat in chocolate, vanilla, baking powder and cinnamon. On low speed, beat in flour. Refrigerate 1 hour. Heat oven to 350°. Shape dough into balls and roll into confectioners sugar. Place 1 1/2 inches apart on greased cookie sheets. Bake 15 minutes or until tops are puffed and cracked. Remove to wire rack to cool.
Mix sugar, margarine and milk. Boil rapidly (rolling boil) for 5 minutes, stirring constantly to keep from burning. Take off stove and add broken Hershey bar, chocolate chips and marshmallows. Stir until it begins to thicken. Pour on greased pan (13 x 20-inch). Pecans can be added.
Cut hot potatoes into thick slices or wedges. Combine vinegar, oil, salt and pepper. Pour half over hot potatoes, reserving remainder for later. Toss potatoes and dressing. Cover and refrigerate to chill and marinate. Meanwhile, steam cauliflowerets and asparagus separately just until tender-crisp; refrigerate to chill.
Brown meats, onion and green pepper in heavy skillet. Drain off excess fat. Add remaining ingredients, except cheese. Simmer 10 minutes. Pour into 2-quart buttered casserole or baking dish. Bake 20 minutes at 400°. Top with grated cheese. Return to oven and bake for 10 minutes more.
Place 1 cup butter, sugar and salt in large mixing bowl. Using a large wooden spoon, mix together until well blended. Add eggs 1 or 2 at a time, mixing after each addition. Alternately add flour and water in which the yeast has been dissolved. Mix after each addition until the dough forms a large ball. Cover and let rise in a warm (85°) place for 4 hours or until dough has doubled. Place on a lightly floured surface and knead gently 4 or 5 times. Divide into 4 parts, knead each gently and roll into 12-inch circles. Using a brush or spatula, cover each circle with butter. Cut into 12 wedges. Beginning at wide end, roll up each wedge and place on lightly greased cookie sheets. Let rise 1 hour in a warm draft free place. Bake at 400° for 10 minutes until lightly brown.
Put in a crock-pot for 3 hours on low, or put in a casserole in oven until sauce is bubbly, on 350°.
Beat eggs, salad oil, sugar and vanilla until thick and foamy. Stir in pineapple and zucchini. Combine flour, soda, baking powder, salt, cinnamon, nutmeg, nuts and raisins. Gently stir into first mixture just until blended. Bake in 2 greased and floured 9 x 5-inch pans at 350° for 1 hour.
Discard large leaves and tough parts of stalks. Wash. Split stalks into halves or quarters so they will cook quickly. Cook flowerets and stalk pieces in small amount of salted water until tender. Drain; place in shallow greased casserole. Beat eggs. Add milk, cheese, salt and pepper. Mix. Pour over broccoli. Set casserole in pan with about 1-inch of hot water. Bake in preheated moderate oven (350°) until firm, about 30 minutes.
Place bread in a 1 1/2-quart casserole dish. Break eggs in a bowl and beat. Add milk, sugar, salt, vanilla and butter; stir. Pour over bread and mix well. Bake at 350° for about 45 minutes. Serves 6 to 8.
Mix in bowl, flour, sugar and salt.	Mix in boiler, margarine, cocoa and water. Bring to a boil and pour over dry ingredients. Mix and add eggs, vanilla and buttermilk. Bake at 350° about 50 minutes.
Beat ingredients on high for 4 minutes. Store in refrigerator. Bring to room temperature to frost.
Coat chops with coating mix according to package directions. Arrange chops rib end toward center in paper towel lined 8-inch square dish. Cover with wax paper and cook at Medium for 6 1/2 to 8 minutes. Halfway through cooking, turn chops over. Let stand, covered, 5 minutes before serving.
Spread half of the bread slices with mustard. Top with a folded piece of corned beef, covering the bread completely but not extending over the edge. Spread about 1 teaspoon sauerkraut over the meat. Place 2 thin slices of Swiss cheese over sauerkraut; trim edges even with bread. Top with remaining bread. In a large skillet, melt 4 tablespoons butter or margarine. Saut sandwiches over moderate heat. Do not crowd.	When underside is golden, turn and brown other side. Add additional butter as needed.
Dissolve lime jello in 1 cup boiling water. Add cream cheese and blend until cheese is dissolved; may heat mixture in microwave to speed mixing process. Add crushed pineapple and 1/2 cup cold water. Mix well and sprinkle crushed pecans on top. Chill in refrigerator until set.
Sprinkle bacon and onion in pie plate. Blend remaining ingredients 15 seconds in blender on High or 1 minutes with handmixer. Bake 35 to 40 minutes at 400° and bake until knife comes out clean. Cool for 5 minutes before serving. Makes 6 to 8 servings.
Mix together. Use 1 teaspoon per 1 cup hot water. Contains per serving: 0 grams fat and less than 2 calories.
Cream shortening and sugar. Blend in flour, milk and boiling water and beat for 2 minutes. add eggs, vanilla and almond extract. Beat 2 more minutes. Fold in blueberries and spoon onto greased regular size muffin tins lined with muffin cups. Bake at 375 degrees for 20-25 minutes, If using fresh blueberries, sift small amount of flour over blueberries from settling to bottom. Yields 48 muffins.
Layer potatoes, beets and eggs (except one) using salt and pepper and vinegar each layer. Fry bacon; crumble on top. Saute onions in bacon grease. Spread on top of each layer, then decorate top with egg, sliced.
Dissolve Jell-O in boiling water. Add strawberries (partially thawed), then next 3 ingredients. Pour half of mixture into bowl or mold and let jell. Spoon sour cream over jelled salad and pour remaining mixture on top. Let jell and serve cold.
Bake for 1 hour or simmer 20 minutes on stove top. A hearty dish on cold winter days.
In a 12 x 8-inch microwave dish, mix all ingredients except potatoes. Microwave on High 30 to 45 seconds. Wash potatoes and cut into wedges, unpeeled. Add to oil mixture. Stir to coat all sides. Cook, covered, on High 15 to 18 minutes. Stir twice during cooking. Discard oil mixture before serving.
Mix first 3 ingredients together and spread in a 9 x 13-inch pan. Spread taco sauce on top of this. Finely chop onion and green pepper; add as next layer. Add shredded cheese, then dice up tomato for last topping. Chill and enjoy!! Good with nacho chips.
Slice potatoes. Lay on large piece of foil. Sprinkle salt and pepper. Crumble bacon over potatoes. Add cheese and onions. Dot with butter. Wrap loosely and seal with double foil. Cook at 350° for 1 hour or until done. Yields 4 to 6 servings.
Note: Never out of fashion, these old favorites are welcome offerings with cold drinks or just as something to nibble on before dinner. This may be served with crackers or rounds of toasted French bread.
Mix sugar, Bisquick, milk, water and egg; mix well. Then add the rest of the ingredients in a tube pan and bake at 350° for 30 to 35 minutes.
Cream together margarine, sugar, eggs, milk and vanilla. Stir in flour, baking powder, baking soda and salt. Refrigerate at least 1 hour. Roll out on pastry sheet and cut out desired shapes with cookie cutters. Bake at 350° for 10 minutes. Decorate as desired. Great with powdered sugar frosting.
Mix chicken, celery, onion, mayonnaise, pimentos, lemon juice, water chestnuts, salt and pepper. Add peas and eggs and spread into a pan. Add layer of cheese. Add crushed potato chips. Cook 25 minutes at 400° in a 9 x 13-inch pan.
Cook and drain spinach (do not add salt). Mix all ingredients in a large bowl. Cover and chill for 2 hours. Shape into balls and freeze on a cookie sheet. When frozen, place in freezer containers. To serve, place frozen balls on ungreased cookie sheet and bake 20 to 30 minutes at 350°. Serve warm or cold.
Mix all ingredients together except pork chops. Place in a greased 9 x 13-inch baking pan. Place pork chops on top. Bake at 350° for 1 hour and 30 minutes.
Cream shortening, sugar, molasses and egg together. Sift dry ingredients and stir into mixture. Roll into balls the size of a walnut. Bake on ungreased cookie sheet 10 to 12 minutes. While still hot, sprinkle with sugar.
Mix all ingredients together. Bake at 350° for 1 hour or until firm.
Layer in the order given. (Olives can be either under or over the cheese.) Bake at 350° until bubbles appear around the edges. Serve with chips when sauce is hot.
Place cooked chicken breasts on bottom of greased baking dish. Top with shrimp and artichokes. Saute onions and mushrooms in 2 tablespoons butter. Spread over chicken mixture. Melt remaining butter and add flour. Whisk and cook for 2 minutes (I do it in microwave, easier). Slowly add warmed milk, stirring. Cook until smooth and thick. Stir in tomato paste, Worcestershire and wine. Pour over chicken mixture and sprinkle with cheese. Bake in 350° oven for 45 minutes. Serves 8.