HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread broccoli in dish. Mix eggs, mayonnaise, cream of mushroom, onion, salt and pepper and pour over broccoli, then spread cheese and then bread crumbs and oleo. Bake at 375° for 40 minutes.
Saute celery and onion in 1 stick butter until light, but not brown. Add soup, Worcestershire sauce, rice and Cheez Whiz. Mix until cheese melts. Add broccoli (well drained). Bake in casserole at 325° for 20 minutes. Bake, covered.
Mix mayonnaise, sour creaM, cucumber, onion, egg whites and dill; chill. To serve; top greens with tuna. Garnish with egg and tomato wedges.
Cut bacon into 1-inch pieces and fry. Cut mushrooms into slices and saute in butter. Drain sauerkraut. Combine bacon, onions, mushrooms and sauerkraut with undiluted mushroom soup. Cook pasta; do not overcook. Drain well. Combine all ingredients in large casserole; mix well. Add salt and pepper to taste. Bake in a 350° oven for 45 minutes. Serves 8 to 10.
Put sugar, milk, butter, cocoa and salt in a large saucepan; bring to a boil. Remove from heat. Stir in rolled oats, vanilla, nuts and coconut. Drop from teaspoon onto waxed paper. Yields 4 dozen.
Soak bread crumbs in milk for 10 minutes. Add remaining ingredients; mix with wet hands and shape into small balls. Heat 3 tablespoons bacon fat and brown meat. Remove meat and add flour. Brown flour in remaining fat. Stir in consomme, Sauterne and milk. Cook until thickened. Salt and pepper to taste. Return meat to gravy. Add chopped parsley and simmer 20 minutes. Serves 6. Serve over pasta or rice.
Spread potato chips on a cookie sheet. Sprinkle cheese and herbs. Bake at 350° until cheese melts. Serve hot.
Mix all ingredients well. Form into meatballs, roll in flour and brown in hot oil until brown. Put in hot tomato sauce and simmer for at least 2 hours.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and raisins; mix well. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake about 35 to 40 minutes or until light golden brown. Cool completely; cut into bars.
Pound cutlets between sheets of plastic wrap to tenderize; put cutlets into skillet containing melted butter, salt and pepper and turn before cutlet browns. Cover skillet tightly; cook on low heat for 15 minutes. While chicken is cooking, prepare rice. Melt 3 tablespoons butter; simmer with 2 tablespoons minced onion. Ross rice into butter/onion mixture to coat rice. Boil 3 cups water and bouillon; pour over rice. Add bay leaf and cover. Bring to boil again and immediately place, covered, into 350° oven for 17 minutes. Remove cooked cutlets to a warm plate. Save drippings from chicken and boil away any excess liquid in frying pan, reducing liquid to chicken drippings without scorching. Add sweet vermouth; stir for 30 seconds. Add cream and stir constantly until it boils; shut off immediately. Place cooked rice on platter; arrange chicken on top and pour same amount of cream sauce over chicken/rice. Serve with cranberry sauce.
Mix peanut butter with dry milk, then add raisins or chocolate chips. Roll into balls and roll in crushed cereal. Chill and serve. Makes 12 servings.
Cook spaghetti, drain and set aside. Cook the onion, bell pepper and celery in oil until soft. Add water, gravy, mushrooms, tomatoes, cheese and chicken. Spray casserole with Pam. Layer sauce mixture and spaghetti. Bake at 400° for 25 minutes.
Mix together peanut butter, butter and powdered sugar. Roll into small balls. Put in refrigerator for about 1 hour. Melt chocolate chips and paraffin. Dip balls in with a toothpick. Cover only 3/4 of the ball.
Mix together the above listed dry ingredients and rub into the pork roast. Bake at 325° for 3 to 4 hours.
In small mixing bowl, combine honey, orange peel, orange and lemon juice and salt. Add beets. Mix very gently. Refrigerate several hous to overnight, turning occasionally. Drain and serve as a relish.
Combine beans and taco sauce in a small saucepan. Mix well. Heat thoroughly. Spread in bottom of a shallow serving dish. Peel, seed and mash avocados. Blend in lime juice, oil and garlic salt. Spread over bean layer. Layer next 6 ingredients over avocado layer. Serve with tortilla chips. Makes about 12 to 16 appetizer servings.
Cake: Mix ingredients in a large bowl. Pour batter into a greased 9 x 13-inch cake pan. Bake in a 350° oven for 35 minutes. Ice with Cream Cheese Frosting.
Mix Spry, sugars, vanilla, and eggs. Add flour, soda, salt, and cinnamon. Mix well. Add oats and nuts. Mix thoroughly. Bake 12-15 minutes on greased sheet at 350°. Cool 2 minutes before removing.
Thaw and drain broccoli. Butter a 1-quart casserole. Beat egg in medium bowl and add soup, mayonnaise, cheese and onion. Put broccoli into casserole and pour mixture over top. Stir until blended and cover top with crushed Ritz crackers. Dot with butter. Bake in preheated oven at 350° for about 35 minutes until bubbly.
Melt chocolate chips with 14 oz. almond bark in a large saucepan over low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts. Pour into greased 12 inch pizza pan. Top with cherries, sprinkle with coconut. Melt remaining 2 ounces almond bark with oil over low heat, stirring until smooth. Drizzle over coconut. Chill until firm. Store at room temperature.
Rinse and soak beans overnight in water to cover. Drain. Combine drained beans with all ingredients (except tomatoes and vinegar). Add broth packets if desired. Cook until all beans are tender. Use cover. When beans are tender, add tomatoes and more water if needed for desired consistency. Heat thoroughly an additional 45 minutes.
Cook sausage in medium skillet until browned; drain and set aside. Separate crescent dough into 8 triangles; place triangles with elongated points toward center in a greased 12-inch pizza pan. Press bottom and sides to form a crust; seal perforation. Bake at 375° for 5 minutes on lower oven rack. Crust will be puffy when removed from oven. Reduce temperature to 350°. Spoon sausage over dough; sprinkle with cheese. Combine eggs and next 3 ingredients. Pour over sausage mixture. Bake at 350° for 30 to 35 minutes. Garnish with pepper slices if desired.
Boil potatoes in water with cover on for 5 minutes. Add pimento and onion and cook until tender. Drain and put in buttered dish. Melt butter in saucepan; add flour and stir. Add milk and bring to a boil. Add cheese, salt and pepper. Heat slowly until cheese melts. Pour over potatoes. Bake at 350° until brown.
Cook bow tie pasta with dash of salt and 1 tsp olive oil in water until almost done. Drain and rinse. Make layers of pasta, cheddar and Monterey Jack cheeses until they are gone. Bake at 350 until top is brown (approx. 20 minutes).
Mix together; beat at medium speed for 3 minutes. Pour into greased 9-inch pie pan.
Cut wieners into bite size pieces. Place rest of ingredients into crock-pot and mix well. Put wieners in with the sauce and simmer on high 2 hours or low 3 to 4 hours. Serve hot. Sauce can be frozen and used again with more wieners.
Preheat oven to 350°. Grease loaf pan. Mix all ingredients in large bowl. Pat into loaf pan. Bake 45 minutes.
Saute onion in butter; add broth. Bring to boil; add shells. Cook 5 minutes. Add frozen broccoli and cook 4 minutes. Add salt, pepper and milk. Heat just until warm. Add cheese.
Place chicken thighs in deep baking dish or microwave dish. Pour the Worcestershire sauce over chicken generously. Slice onion thin and place on top of chicken. Slice mushrooms thinly and place on top of chicken too. Sprinkle garlic powder over everything. Cover and put in microwave for 30 minutes or until chicken is done. Yes, on High.
Scald cream with butter. Mix Bisquick mix, sugar, corn meal and baking soda. Add cream, butter and eggs. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Allow to stand for several minutes before cutting.
Bring water and sugar to boil. Remove from heat. Pour in lemonade and orange juice and mix well. Pour in gin or vodka and mix well. Freeze in cake pans for 24 hours. Mix two spoonfuls frozen mixture with cold 7-Up or Squirt and ice. Drink.
About 3 1/2 hours before serving or early in the day, preheat broiler if manufacturer directs. Line broiling pan with foil. Prick red peppers in several places to prevent them from bursting when broiling. Place peppers in broiling pan. Place broiling pan in oven about 6-inches from source of heat; broil peppers until charred and blistered on all sides, about 20 minutes, turning peppers occasionally.
Put rice in a greased 9 x 13-inch pan. Place chicken over rice. Mix soup with water and pour over top. Cover tightly with foil. Bake 1 1/2 hours at 350°.
Mix first 6 ingredients. Mix mayonnaise, salad dressing, vinegar, salt and sugar. Pour over vegetables.
Lay one of the crusts in the bottom of a casserole dish. Mix vegetables, soup and chicken. Pour over crust in casserole. Top with second crust. Pinch edges and brush with butter. Bake 40 to 45 minutes at 350°. Makes 6 servings.
Cream shortening and sugar. Add eggs and molasses. Sift dry ingredients together and add. Add oatmeal and mix well. Shape into balls and roll in sugar. Bake at 350° for 10 minutes. Do not overbake.
Place breasts in a 9 x 13-inch dish. Mix 3 ingredients together and pour over chicken. Bake at 325° for 45 minutes. Can use chicken breast with bone and bake 1 1/2 hours.
Step 1: The foundation of the glogg can be made several days ahead. Place the whole cloves, whole cardamom seed, coarsely shredded almonds, raisins, orange peel and cinnamon in a kettle with enough wine to cover (any kind); bring to a boil. Cool. Pour this into a jar; cover and store until your party.
Mix oil, sugar, eggs and vanilla. Beat until smooth. Add flour, baking powder, soda and salt that has been sifted. Blend well. Add apples and nuts a little at a time. Mix well. Pour in a tube pan. Bake at 350° for 1 hour.
Cream butter and sugar. Add vanilla and flour. Mix; add nuts. Shape into balls; put on ungreased pan. Bake at 350° for 15 to 18 minutes. Roll in powdered sugar.
Put chocolate pieces and 2 T water in top of double boiler over hot (not boiling water). Stir until melted.
For 6 eggs: Halve hard-cooked eggs lengthwise. Remove yolks and mash with desired combination of seasonings. Refill whites. For color, put a little paprika on top.
Pour the bottle of French dressing into a bowl and add the whole cranberries and package of soup mix. Mix all together and place the chicken breasts in baking dish covering with the sauce. Let stand overnight in refrigerator (okay to let stand for 3 to 4 hours prior to baking, but is better when kept overnight). Preheat oven to 350° and bake for 1 1/2 hours.
Cook and stir onions and red pepper in 2 tablespoons of margarine in a large skillet over medium-high heat until tender. Reduce heat to low. Stir in corn and Velveeta. Cook 5 to 7 minutes until cheese is melted and mixture is thoroughly heated, stirring occasionally. Melt remaining 2 tablespoons of margarine in separate pan. Stir in tortilla chips and seasoning. Cook over medium heat 3 minutes. Stir in cilantro. Spoon corn mixture into serving bowl. Sprinkle with tortilla mixture. Garnish with additional cilantro and red pepper, if desired.
Mix well and press into bottom of 9 x 13 x 2-inch pan. Chill.
Combine first three ingredients and let jell a little. Prepare Dream Whip as directed.	Add pineapple and oranges. Fold together and chill.
Combine cabbage, carrot and onion in food processor. Combine remaining ingredients well. Pour over cabbage mixture well. Refrigerate	in Tupperware container overnight. Serves 12 people.
In medium saucepot of boiling water, cook pasta to desired doneness; drain and cool. (Rinse with cold water to cool quickly.) In a large bowl, combine cooled pasta, mixed vegetables and onion. Mix well. In small bowl, combine mayonnaise, lemon juice, sugar, dill weed, salt and pepper. Blend well. Pour mayonnaise mixture over pasta-vegetable mixture. Toss lightly. Chill before serving.
Mix the first 3 ingredients like pie crust and put in bottom of an 8 x 10-inch or 9 x 9-inch pan. Bake 10 minutes.
Combine milk, water, lemon juice, vanilla and sweetener in small bowl of mixer. Beat for 1 minute; add dissolved gelatin and continue to beat until the mixture is thick and stands in soft peaks.
Heat oil in 3-quart saucepan. Brown meat, onions and garlic. Drain off fat. Stir in remaining ingredients; bring to a boil. Reduce heat to low. Simmer partially covered for 25 to 30 minutes.
Dissolve candies in 1/2 cup of boiling water. Dissolve gelatin in other half of the water. Combine gelatin and candy mixtures and chill until slightly thickened. Fold applesauce into mixture. Chill until set.
Form first 5 ingredients into 8 balls. Place in lightly greased casserole. Combine remaining ingredients. Heat to boiling point. Pour over meatballs. Bake 1 1/4 hours at 350°, covered.
Drain green beans and combine all ingredients, except onion rings. Turn into a greased casserole dish. Bake at 350° for 20 minutes. Add onion rings on top and bake, uncovered, for 10 to 15 minutes. Serves 8 to 10.
Brown pork chops in hot oil. Remove and let drain. Mix cream of mushroom soup with 1 can of water and heat. Place potatoes in 13 x 9-inch pan. Sprinkle with celery, onion and bell pepper and place pork chops on top. Sprinkle with rest of onion, pepper and celery. Pour on soup. Bake in 350° oven for 20 to 30 minutes.
Prepare jello by dissolving in 2 cups hot water and 1 cup of reserved pineapple juice (if there is not enough, add water to equal 1 cup). Mix in all other ingredients (orange, cranberries and sugar). Put into mold.
Heat broth and bouillon to boiling point, but do not boil. Fry onions in butter until tender; not brown. Add to beef broth and bouillon. Add to broth mixture. Refrigerate until chilled. Take out of refrigerator after chilled or before ready to serve and bring to a boil; heat thoroughly. Spoon into individual bowls or cups that will stand up under broiler heat. Put 1 slice dried out bread, with crusts removed, on top of soup; sprinkle with Mozzarella cheese. Put under broiler until golden brown. Serve immediately.
Bring the first 5 ingredients to a boil in a large stockpot; cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth. Skin, bone and cut into pieces; set aside.
Soften cream cheese. Add all ingredients. Mix well. Chill. Makes 10 sandwiches. Cut to desired shapes.
Peel and slice apples in pie crust. Make custard with eggs, milk and sugar. Pour over apples. Bake at 350° until done. Makes 2 pies.
Mix cream cheese, green onions, Accent and part of meat (leave enough meat to roll ball in). Form into a ball. Roll in remaining meat. Chill and serve with your favorite crackers.
Wash and clean tomatoes; cut into pieces. Put oranges and lemons through food chopper. Place all ingredients in large kettle and cook until thick. Place in pint jars and seal with tops and rings while still hot.
Cut fresh broccoli into bite-size pieces; chop 1 medium onion fine. Fry bacon until crisp and crumble when cool. Mix broccoli, onion and bacon together in a large bowl; set aside. Combine Miracle Whip, sugar and vinegar. Pour over broccoli mixture. Stir and refrigerate. Best if allowed to set overnight.
Grease 13 x 9-inch (3-quart) baking dish. Arrange frozen vegetables in bottom of prepared dish; sprinkle with bread cubes and ham.
Preheat oven to 350°. Butter a baking dish. Peel one peach. Cut flesh in pieces. Cut remaining peaches in half. Remove pits and scoop out a bit of the pulp from each half. Combine pulp with cut up peach and mash well with a fork. Add butter and crushed macaroons, egg yolk, cream and cognac; mix well. Fill each peach half with mixture, mounding it slightly. Arrange in baking dish and bake 40 minutes. Serve hot or cold.
Mix sugar and cornstarch in saucepan. Gradually stir in water. Bring to a boil and boil for 1 minute, stirring constantly. Reduce to simmer and add margarine and vanilla. Serve hot. Yields 2 cups.
Combine first 5 ingredients. Mix together last 3 ingredients along with seasoning package from Ramen noodles. Mix together both combinations. Chill.
Combine flour, sugar, baking soda and salt. Cut in butter and cheese, pastry blended until coarse meal. Add coconut and apricot preserves. Mix well. Drop dough by heaping teaspoonful 2 inches apart on ungreased cookie sheet. Bake at 350° for 15 minutes (18 minutes) until lightly brown. Cool on wire rack. Spread frosting and top with pecan halves.
Mix pie filling and pineapple in 9 x 13-inch pan. Sprinkle cake mix over pie filling and pineapple. Put pats of butter on top. Bake at 350° for 1 hour.
Place marshmallow creme and Kisses in a large bowl; set aside. Combine milk, sugar and butter in a saucepan. Boil mixture to a high point, let boil 8 minutes (or until a soft-ball stage). Pour over marshmallow and Kisses; blend well. Add pecans and mix. Drop by the teaspoon on waxed paper. Makes 12 dozen clusters.
Chop onion and pepper. In large electric frypan or skillet, fry onion and pepper in a small amount of oil. Add stewed tomatoes and vegeburger, stirring constantly to brown vegeburger. Add tomato paste and beans. Cook until well heated. Season with garlic salt and onion powder to taste. Serve on top of Fritos with lettuce, cheese, tomato and sour cream and don't forget the hot sauce.
Mix first 7 ingredients together well and place in shallow casserole and top with a mixture of brown sugar, flour, pecans and melted oleo. Mix and crumble over top of potatoes. Bake at 325° for 35 minutes.
Spread cookie dough on round pizza pan; sprinkle with a little sugar. Bake until golden brown. Mix Cool Whip, cream cheese and powdered sugar together. Spread over cooled cookie. Then dip the thinly sliced bananas in lemon juice and place on Cool Whip mixture. Add peaches and grapes. Top with 1 can of drained crushed pineapple. You can use any combination of fruit, such as strawberries, kiwi and mandarin oranges. Refrigerate.
Chop vegetables fine. Bring all ingredients to a boil. Continue boiling for 1 1/2 hours. Add 1 cup vinegar before removing from stove. Seal in sterilized jars.
Place scallops, water, scallions and watercress in a large saucepan and simmer gently for 30 minutes. Season with salt and pepper and serve.
Place the eggs in a saucepan; cover with cold water. Bring to a boil, reduce heat and simmer for 7 minutes (yes, time them!). Remove from heat; immerse in cold water. Wash the leeks; cut them into 1/2-inch slices. Heat 1 ounce butter in a medium size saucepan. Add the leeks; allow to steam with the lid on for 5 to 6 minutes, or until just tender. Melt the remaining 2 ounces butter in a small saucepan. Add the flour and milk all at once. Bring to a boil, stirring constantly, until the sauce has thickened. Add 2 ounces grated cheese; continue stirring until the cheese has melted. Season with a little salt and pepper.
Young bucks such as Thumper, need only a couple hours of soaking in salt water to draw off blood, but old Bugs should be soaked up to 18 hours to draw out the orneriness! To clean wabbit, cut stomach from rear to ribs, hold by the front legs and snap quickly. The insides will just fly out, usually all over your partner's gear if not careful. Cut rabbit into serving pieces. Put on rack in baking pan. Bake 1 1/4 hours in hot oven. Brush every 15 minutes with barbecue sauce.
Mix eggs, sugar and oil. Add remaining ingredients. Mix until blended. Bake in 2 greased and floured loaf pans at 350° about 1 hour.
Mix all together, adding frosting last. Bake in a tube pan or 3 (9-inch) pans. Bake at 350° for 1 hour.
Brown the diced bacon. Remove from grease and place into a pan containing the pork and beans. Add the brown sugar, yellow mustard B.B.Q. sauce, and dried onions. Mix well. Add 3 tbsp. bacon grease. Taste. You should be able to lightly taste the bacon, if not, add 1 more tbsp. Bring to a boil over medium heat, stirring often. When it begins to boil, cover and lower the heat. Let simmer at least 1 hour at lower temperature. Stir often. Turn off heat, remove lid and let stand for 10 minutes. Eat and enjoy.
Mix cream cheese and Ranch dressing; shape into ball by rolling in bag. Then roll in pecans. Serve with your favorite crackers.
Salt and pepper chops. Coat with flour. Rub in dash of curry powder on each side. Heat oil in heavy skillet. Brown chops on each side. Place in oblong dish. Cook onions in skillet until soft. Add mushroom soup and 2 cans of water. Add sliced mushrooms; bring up heat until the mixture bubbles. Place potatoes in dish between chops. Pour mushroom mixture over chops and potatoes. Place in oven preheated to 350° and bake 1	hour. Add 1/4 Velveeta cheese over top of chops and potatoes. Bake until cheese melts. Serve with hot biscuits and butter.
Combine rice, 1/2 can onion rings and 1/2 teaspoon Italian seasoning. Place in 9 x 13-inch dish. Pour bouillon mixture over rice. Arrange chicken on top and pour on Italian dressing. Cover and bake 30 minutes at 375°. Remove from oven, place vegetables around chicken, covering rice. Bake, uncovered, 20 to 25 minutes. Top with remaining onions and bake 1 to 3 minutes.
In a mixing bowl, combine eggs, Worcestershire sauce, thyme, parsley, salt and pepper. Mix in Rice Krispies. Add milk. Let it sit up and snap, crackle and pop for 5 minutes. Break up ground round and gradually add. Mix the ground beef with the mixture. Mix in chopped bell pepper, onion and celery. Shape meat mixture in shape of loaf or football. With the side of your hand, make a deep groove in the top of loaf. Tuck the cheese into the groove and squeeze the sides of the loaf to close groove. The cheese will melt inside the loaf. Poke holes along top and side of loaf with your index finger. Make the holes about 1 to 2 inches deep. Fill the holes and the top of groove with catsup or spaghetti sauce. Bake at 350° for 1 hour.
Cook macaroni until tender; drain. Put in large bowl. Add peas, chopped onion, tomato and chopped eggs. Add mayonnaise, salt and pepper to taste. Combine all with tuna. Refrigerate for about an hour.
Melt margarine in casserole dish (use dish you plan to cook in). In another dish, stir flour, sugar and milk. Pour this mixture in dish over margarine. Don't stir. Pour fruit on top. Don't stir. Bake at 375° for 45 minutes.
Mix together soup, mayonnaise, eggs, cheese and onion. Pat 2 packages frozen broccoli in a flat casserole dish. Cook broccoli 25 to 30 minutes. Pour ingredients on top and smooth; cook at 350° for 40 to 45 minutes.
Combine flour, salt, soda, cinnamon and sugar. Make a well in the center; add eggs and oil, stirring only until dry ingredients are moist. Stir in berries and nuts. Spoon batter into 2 lightly greased 8-inch loaf pans. Bake at 350° for 1 hour or until done in middle.
Preheat oven to 300°. Cut small slits in the lamb and insert garlic slivers with tip of knife. Combine remaining ingredients and rub thoroughly over and into meat. Roast on a rack in a roasting pan, uncovered. Cook 18 minutes per pound for medium. Let stand 20 minutes, then carve.
Soften cream cheese. Smash shrimp with fork. Cut celery and onion in very small pieces and add to cream cheese. Mix with fork, then add lemon juice. Form in ball.
Chop vegetables coarsely. Put all ingredients in a blender and puree 5 seconds. Chill 4 hours or overnight. (Improves in sitting.) Serve with diced tomatoes, cucumbers, green pepper, scallions and croutons.
Brown ground sirloin and onion in soup pot. Add all remaining ingredients; cover and simmer for a couple of hours. Stir frequently. Serve with a variety of toppings: chopped avocado, crushed taco chips, chopped green onion, sour cream, grated cheese, chopped fresh cilantro or chopped black olives
Chill juices; mix together. When ready to serve, add chilled ginger ale and sherbet. Serve. Easy to double or triple. Makes 20 servings.
Mix thoroughly the flour, sugar and soda. Then add milk, butter, cinnamon, oatmeal, raisins and eggs. Drop from a spoon and bake at 400° for 15 to 20 minutes.
Saute onion, pepper and oleo. Add remaining ingredients except cheese and mix well. Pour in casserole dish and bake at 325° for 45-55 minutes. 10 minutes before done, top with grated cheese and finish baking.