HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place broccoli in bottom of Pyrex dish. Put chicken breasts, bite-size, on top of broccoli. Pour soup and mayonnaise mixture over this.	Sprinkle cheese on top and onions on top of cheese. Heat in a 350° oven for 30 minutes.
In a small bowl, combine potato flakes, Parmesan cheese, celery salt, garlic powder and butter. In another bowl, beat eggs. Dip vegetables, one at a time, into egg, then into potato mixture, coating well. Place on an ungreased baking sheet. Bake at 400° for 20 to 25 minutes. Serve with dressing or dip. Yields 6 to 8 servings.
Coat steak with flour, pound into beef, brown beef in oil in 10-inch skillet. Remove beef. Cook and stir onion in oil until tender, add enough water to reserve potato liquid to measure 1 cup. Dissolve beef broth in 1/4 cup water. Add all ingredients to skillet, heat to boiling; reduce heat. Cover and simmer until beef is tender, approximately 1 1/4 to 1 1/2 hours.
Grease 9 x 13-inch pan. Add potatoes, then browned and drained hamburger. Heat Cheddar cheese soup with milk. Pour over potatoes and hamburger. Mix tomato soup, oregano and onion. Pour over Cheddar cheese soup. Put sliced pepperoni over it. Cover with foil. Bake at 400° for 15 minutes, then 350° for 1 hour or until the potatoes are done. Take out and add Mozzarella cheese. Heat until melted. Yummy!
Heat butter and molasses together until the butter has melted. Blend in the brown sugar. Mix in the flour and ginger thoroughly. While mixture is still hot, roll out dough, a small amount at a time, on a lightly floured board. It should be very thin. Cut with cookie cutters, hearts, diamonds, etc. Put on a greased cookie sheet. Bake in slow oven, 325°, for 15 minutes or until lightly browned. When rolled thin makes about 12 dozen.
Unroll crescent rolls; separate dough into 8 triangles. Place 5 triangles into pie pan, pressing together to form crust. Reserve 3 triangles for top crust. Combine remaining ingredients in large mixing bowl; pour into crust. Roll out each triangle so longest side is 8 inches long. Cut into 1/2-inch strips. Crisscross strips over filling to form a lattice top. Flute edge. Bake for 60 or 70 minutes, or until knife comes out clean. Do not overbake.
Brown ground beef until crisp in a heavy deep kettle. Add remaining ingredients, cover and simmer gently about 45 minutes over low heat.
Melt oleo and pour over chopped nuts. Add 2 boxes sifted powdered sugar, condensed milk, coconut and vanilla. Mix all together. Roll into small balls and put in refrigerator 15 minutes. Melt 2 packages of chocolate chips and paraffin. Dip balls into chocolate mixture and cool.
Mix first 4 ingredients (best done with your hands) until stiff. Roll dough into 1-inch balls and place on a waxed paper lined cookie sheet. Chill in refrigerator until set, about 30 minutes. In a double boiler with water at simmer, melt chocolate and shortening. Remove from heat. Using toothpick dip peanut butter balls to cover 3/4 of ball. Smooth over toothpick holes and chill.
Shred cabbage, green pepper, onion and carrot in bowl. Bring to a boil the oil, vinegar, sugar, mustard, celery seed and salt. Pour hot liquid over vegetables. Do not stir. Refrigerate overnight. Will keep in refrigerator for two weeks.
Beat eggs, sugar, shortening and potatoes. Blend all dry ingredients and beat in until smooth. Turn to lightly cover with flour on a flour covered cloth. Roll gently 1/3-inch thick. Cut into circles with doughnut cutter after chilling for 2 to 3 hours.
Mix all together for 5 minutes. The next 2 days, knead for 5 minutes. The fourth day, roll into logs. Put on a broiler pan. Bake 8 hours at 180°, turning 1/4 turn every 2 hours. When done, roll on a paper towel to absorb grease.
Use an 11 1/2 x 8-inch pan. Place butter in pan and melt in oven. Sprinkle and press crushed graham crackers onto melted butter. Sprinkle coconut on top. Sprinkle chocolate chips. Sprinkle butterscotch chips. Drizzle Eagle Brand condensed milk. Sprinkle chopped pecans. Bake at 350° for 30 to 35 minutes. Cool in pan, then cut into squares.
Cream butter and sugar. Add flour and milk alternately a little at a time. Save 1 cup flour to mix with baking powder. Beat the egg whites to a stiff froth. Combine the leftover flour and baking powder and add it to mixture. Add egg froth, then the flavoring.
Mix all ingredients, except celery. Chill for 2 hours. Just before serving, add celery. Makes six servings. Each serving provides 1/2 vegetable exchange, 2 fat exchanges, 1 protein exchange and 9 optional calories.
Combine broccoli, peanuts, raisins and onions. In small bowl, combine mayonnaise, vinegar and sugar; pour over vegetables and toss to coat. Refrigerate for 2 hours. Makes 8 servings.
Mix cornmeal, flour, eggs and milk well. Add a little sugar. Pour into a greased heated iron skillet. Bake in a 450° oven for about 20 minutes or until golden.
Separate rolls and fill with 2 or 3 chicken strips; roll up tightly. Place in a well greased baking dish. Pour soup over rolls evenly. Sprinkle with shredded cheddar. Bake at 350 degrees until golden brown.
Cook spinach according to package directions. Drain well. Add remaining ingredients except bread crumbs. Mix well. Pour into ungreased 2-quart casserole. Top with bread crumbs. Bake at 350° for 35 minutes. Serves 12.
Break salmon into fine pieces and add beaten egg, lemon juice, onion, salt and 1 tablespoon of cracker crumbs. Form into cakes (4-inches wide by 1/2-inch thick). Roll in remainder of crumbs and fry until golden brown. If using deep fat fryer, start on high and switch to medium high (375°) for 10 minutes.
Cook dumplings. Place the next 4 ingredients in baking dish. Add dumplings, milk and salt and pepper to taste. Heat at 350° until bubbly and slightly brown. If a little dry, add a little more water.
Mix above ingredients and pour into buttered casserole dish. Sprinkle with brown sugar. Bake 35 minutes at 350°. Yield: 6 to 8 servings.
Brown pork chops and set aside. Put potatoes in a 9 x 13-inch pan. Mix sour cream and soup together. Pour over potatoes. Lay pork chops on top and layer onions. Bake at 350° for 1 hour, covered. Last 15 minutes, uncover and spread cheese and finish baking.
Put starter in the refrigerator 3 to 5 days (keep in jar covered with foil). Take out and feed with sugar, potatoes and warm water. Mix well and add to starter. Let stand out of refrigerator all day, 8 to 12 hours. Mixture will be very bubbly. Stir; take out one cup to make bread and return starter to refrigerator. Keep in refrigerator 3 to 5 days and feed again. If you are not making bread after feeding starter, throw away one cup. This is to avoid deflating your starter.
Remove	skin and bones from salmon. Place in a bowl. Add the remaining ingredients and mix well. Form into a ball and refrigerate until ready to use.
Saute the onion and garlic in butter and olive oil. Add the shrimp; cook until pink, then add the tomatoes, ketchup, mustard, parsley, salt, pepper and mushrooms. Add the sour cream. Ready to serve. Serves 8 people. Serve with rice, salad or vegetables.
Melt butter and pour in ovenware dish. Mix flour, sugar and milk together and pour on top of butter. Pour can of peaches on top. Bake in preheated oven at 375° for about one hour or until top is golden brown and springs back.
Cream butter and shortening. Add sugar. Beat until mixture is smooth. Add egg yolks. Beat well.
First Layer: Cook noodles as directed on package. Drain and rinse. Add soup, sour cream, cream cheese and milk, plus 1/2 teaspoon garlic salt. Spread in shallow casserole.
Cut sausage into pieces about 2 to 3 inches long. Brown sausage. Fry peppers and onions together. Combine sausage, peppers and onions in a casserole. Add enough sauce to just cover the contents. Cover. Bake 2 hours at 350°. Good served on large buns.
Boil sugar and water for 10 minutes.	Cool. Mix with strong tea (I make double strength).	Cool syrup and tea mixture. Add lemon	juice, lime juice, white grape juice and orange juice and continue to chill.
Combine milk and flour well. Let thicken under low fire in pot. Let come to a near boil. Do not burn! Let cool down.
Layer chicken and broccoli. Pour mixed soup, mayonnaise, cheese and curry powder over. Sprinkle cheese over top and bake until bubbly at about 350°.
Brown venison; set aside. Saute in butter the onions, celery, green onions and bell pepper until onions are clear in color. Set aside.
Combine shortening and boiling water. Stir until shortening is melted. Combine eggs, sugar and salt. Beat in cold water in another bowl. Soften yeast in warm water in another bowl. Combine 3 mixtures. Add flour. Dough will be too soft to knead. Mix with a heavy spoon until flour is mixed in completely. Cover and chill overnight. Remove dough from refrigerator; punch down. Pinch off amount needed to form each roll. Shape and let rise until double in size. Bake at 350° for 20 minutes. Shape remaining dough into neat ball and keep in refrigerator (well covered). Fresh rolls every day!
Mix all ingredients. Bake in greased pan at 350°. May be baked in loaf pan or muffin pan.
Blend sugar, cornstarch and salt gradually. Add milk. Microwave on High 7 minutes (stir every 3 minutes). Take 1 egg (beaten well); add small amount of hot pudding into egg. Add all to milk mixture; stir well. Microwave on Medium-high for 3 minutes (stir after first minute). Add the butter and vanilla. Layer as usual with bananas and wafers.
Beat egg whites; set aside. Cream sugar, eggs, butter and shortening. Add flour, soda and milk. Mix well. Add coconut, nuts and vanilla. Mix well. Add egg whites and mix. Bake in 13 x 9-inch pan.
Heat oats in	low sided pan at 350° for 10 minutes. Combine oats, brown sugar, wheat germ, coconut, sesame seed and nuts. Add oil, honey and vanilla.	Mix until dry ingredients are well coated. Divide oat mixture into 2 equal parts. Bake half the oat mixture in an ungreased 13 x 9-inch baking pan in preheated 350° oven for 20 to 25 minutes, stirring often to brown evenly. Cool. Stir until crumbly. Repeat for remaining half of oat mixture. Store covered tightly in refrigerator.
In small bowl, cover dried tomatoes with boiling water and set aside. Saute onions, garlic and cayenne in oil for 5 minutes. Add cumin, 1/3 cup water and chopped, canned tomatoes. Add to pan (with juice). Cover and bring to boil. Lower heat, simmer uncovered, for 5 minutes. Add beans and water, simmer and stir occasionally. Drain and chop softened sun-dried tomatoes. Add to soup and cook for 5 to 10 minutes. Stir in the cilantro and remove from heat. Puree 1/2 of the soup in blender. Return to pan. If soup is too thick, add water or tomato juice. Reheat slowly.
Cream Crisco and sugar until light and creamy. Add other ingredients and beat until light. Bake in tube pan 1 hour at 350°.
Mix first 4 ingredients. Add sugars and mix well. Combine flour, salt and soda. Add to first mixture, beating well until well blended. Add remaining ingredients. Drop by tablespoon on greased cookie sheet. Bake at 350° for 12 minutes or until golden. Makes about 9 dozen.
Blend eggs and sugar. Stir in remaining ingredients. Pour into greased shallow pan. Bake at 350° for 15 to 20 minutes. Add topping to hot cake.
Drain fruits, reserving all juices except from apples. (A very small amount of the apple juice may be used for color.) Arrange fruit in casserole dish. Combine sugar, butter, flour, sherry and juices. Cook until smooth and thick. Pour over fruit and let stand several hours in refrigerator. Let warm up to room temperature before baking in a 350° oven for 20 to 25 minutes. Good with beef, pork or poultry.
Cook hamburg; drain grease. Add 3/4 cup water and taco mix. Put in large salad bowl. Add the lettuce, tomatoes, onion, cucumber, green pepper, cheese and Catalina dressing. Just before serving, add the crushed Doritos.
Slice enough medium sized cucumbers to fill a gallon jar. Cover with 1/2 cup pickling salt or canning salt and 2 quarts boiling hot water. Let this stand for 24 hours. Drain and cover with 2 teaspoons alum and 2 quarts boiling hot water. Let stand for 24 hours.
In a heavy Dutch oven (6-quart), heat vegetable oil over moderately low heat for 1 minute; add the onion, carrot, garlic and green pepper. Cook, covered, 10 minutes or until vegetables are soft. Add lentils, chili powder, cumin, bay leaf, cayenne pepper and tomatoes, along with a small amount of water if the mixture appears thick. Cover; simmer for 10 minutes. Add chickpeas, black and pinto beans. Cover; simmer for 30 minutes or until lentils are tender. Before the chili is done, cook the rice following package directions, omitting the salt. Ladle chili over rice. Serves 4.
Combine butter, sugar and molasses in mixing bowl. Stir together with wooden spoon. Add soda to hot water and stir. Add to main bowl. Mix in flour, ginger and cinnamon. Add beaten eggs last. Stir mixture and pour into well-greased pan. Bake at 350° until done. Test with a toothpick.
Cut up chicken and brush with butter. Place in crockpot. Sprinkle Italian dressing over chicken. Add onion. Cook on low 6-8 hours. Add rest of ingredients. Heat through. Serve over rice or noodles.
Beat well all ingredients, except raisins and nuts. After batter has been beaten well, add raisins and nuts. Beat well. Pour into a well-greased loaf pan or any pan. Bake in a 350° oven for 35 minutes.
Mix all ingredients together, then melt oleo in large baking dish. Pour in mixture and bake in a 400° oven for 1 hour, or until done.
Cream shortening, sugar, eggs and bananas. Sift dry ingredients and add oatmeal. Mix into creamed mixture. Bake at 375° for 15 minutes. May add raisins and nuts, if desired.
Cook, drain and cool spaghetti. Mix together tomatoes, cucumber, Bermuda onion, black olives, French's spaghetti mix and Italian dressing. Pour over spaghetti. Chill. Prepare at least 24 hours ahead of time so flavors have time to blend.
Melt butter. Stir in stuffing mix. Add clams and juice, onions, milk, salt and pepper. Mix well. Put into greased casserole. Sprinkle with fresh bread crumbs. Bake 40 to 45 minutes in 350° oven.
Add eggs, onion and parsley; toss. Whisk oil, vinegar, sugar, salt and pepper. Pour over macaroni. Do not toss. Cover and marinate at room temperature for 1 hour. Stir in mayonnaise; toss gently.
Melt butter and peanut butter in double boiler. Pour over graham cracker crumbs, powdered sugar and coconut. Mix well. Roll into small balls. Melt chocolate chips and wax, then dip balls and place on waxed paper.
Use a covered roasting pan or a Reynolds baking bag which has 1 tablespoon flour in it. Preheat oven to 325°. If using the bag, place this in a 2-inch deep pan. Remove membrane from the outside of leg of lamb. Trim at least 3/4 fat. Combine garlic, herbs and salt and pepper. Rub this all over the lamb. Place lamb in bag and follow the directions on package. Bake until meat thermometer reads 150°. Bake for 2 hours then let it stay in bag for 15 minutes. Slice and serve with mint jelly.
Sift into mixing bowl flour and sugar. Add shortening and half of milk. Blend two minutes. Add remaining milk, eggs and vanilla and beat two minutes. Pour into two 8-inch prepared pans and bake 25 to 30 minutes in preheated oven at about 350°.
Melt butter with garlic and simmer a few minutes. Mix bread crumbs and cheese.
Mix all ingredients except the crackers and margarine. Pour into a greased 2-quart casserole dish. Mix crackers and margarine; sprinkle on top and bake at 400° for 30 minutes.
Grease 1 1/2-quart casserole; place spinach in casserole. Coarsely flake tuna over spinach. Drain mushrooms in 1 cup measure. Add lemon juice and water to make 1 cup. In saucepan over low heat, melt 2 tablespoons butter. Stir in flour, onion, salt and season. Stir in mushroom liquid and cook until thick.
Mix ingredients and bake at 350° for 1 1/2 to 2 hours in covered casserole.
Mix all ingredients together; place the mixture in a loaf pan or shape into a loaf and place in a baking pan. Bake at 350° for 45 minutes or until firm when pressed in the center.
Place bread cubes and pineapple in a baking dish. Mix and cook, in a saucepan, the pineapple juice, butter, flour and sugar, until thick. Pour over bread and pineapple. Bake in a 350° oven for 30 minutes.
Combine water, mushroom soup, bouillon cubes and rice in a casserole or cake pan. Place pieces of chicken in "slop." Sprinkle package of dry onion soup mix over the top. Cover with aluminum foil. Bake at 300° to 350° for 1 to 1 1/2 hours.
Cream the shortening and sugar. Add vanilla and egg and beat until light. Add fruits and nuts. Add dry ingredients. Drop by spoonful on a greased cookie sheet. Bake at 375° for 15 minutes.
Combine first 4 ingredients. Bring to boil and boil for 1 minute. Remove from heat and stir in peanut butter. Pour over oatmeal. Stir and drop by teaspoon on waxed paper; let cool.
Combine all ingredients in bowl except tortillas and cheese. Cut tortillas in fourths and grate cheese. In greased casserole, put 1/2 cut tortillas. Pour 1/2 mixture over them and 1/2 of the cheese. Continue with second layer. Top with cheese and bake at 350° until bubbly and hot, about 45 minutes to 1 hour.
Take 3/4 package of Oreos and spread in the bottom of 9 x 13 pan. Slice ice cream. Lay on top of Oreos. Slightly warm sauce and pour over ice cream. Spread whipped topping over sauce. Top with remaining crushed Oreos. Freeze 3 to 4 hours or overnight.
Melt butter in 10 inch skillet. Spread brown sugar evenly in pan and arrange pineapple slices on sugar. Put cherries in centers of slices and fill in spaces with pecan halves. Sift dry ingredients. Add beaten egg whites. Pour batter over pineapple. Bake at 375 degrees for 30-35 minutes. Turn upside down on cake plate. 1 10 inch cake.
Melt caramels in double boiler with milk. Add pecans and stir. Drop in small patties on buttered cookie sheet. Melt chocolate and paraffin. Cover patties. Cool.
Melt chocolate over very low heat; cool. Sift flour with sugar, soda, baking powder and salt. Stir butter in mixing bowl to soften. Add flour mixture, 3/4 cup of the buttermilk and the vanilla. Mix to dampen flour; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add melted chocolate, eggs and remaining buttermilk; beat 1 minute longer. Pour batter into three 8-inch pans, lined on bottoms with paper. Bake at 350° for 30 to 35 minutes, or until cake tester inserted into centers come out clean. Cool in pans 15 minutes. Remove from pans and cool on racks. Spread Filling on layers and stack.
Mix ingredients and pour into a large greased pan (10 x 15-inch). Bake in a 350° oven for 20 to 25 minutes. Ice while still warm with grated rind of orange, orange juice and powdered sugar. When cool, cut into bars.
Put sliced vegetables on bottom of casserole dish. Put hamburger over other ingredients (like a lid). Punch several holes with your finger into meat. Pour can of tomato sauce and can of water over top of meat. Cover and bake at 375° for 2 hours.
In a mixing bowl, combine flour, 1 cup of sugar, baking powder, milk and oil. Pour into a greased shallow 3-quart baking dish.
Press 1 package rolls into bottom of ungreased 9 x 13-inch pan. Mix together cream cheese, 1 1/2 cups sugar, vanilla and egg yolk. Spread over rolls in pan. Top with remaining package crescent rolls, pressed together and flattened to fit.
Brown hamburger and cook beans about 30 minutes on high. Put all ingredients in crock-pot and cook on high for 30 minutes. Then turn down on low and cook 2 or 3 hours.
Mix 1 packet of jello; follow directions on box, but instead of cold water, mix in 9 tablespoons of vanilla ice cream. Let set, then continue with other flavors the same way. When all flavors are layered and set, take out of pan, place on a plate and cover with whipped cream. Slice and serve.
Layer in casserole dish ingredients in order given. Mix butter with Ritz crackers for the top. Bake at 350° for 45 minutes.
In a mixing bowl, blend Cool Whip and cream cheese together until smooth. Add crushed pineapple and sugar and mix well. Pour into graham cracker pie shell and refrigerate until ready to serve. Refrigerate any unused portions.
Fry together the chuck, oregano, onion and green pepper. Add the cheese, spaghetti sauce and tomato paste. Heat oven to 500°. Put on open-faced bun. Cover with grated Mozzarella cheese and pepperoni. Bake 5 minutes.
In skillet, brown chuck, onion and garlic until chuck is crumbly; drain excess fat. Cool. Stir in cheese, crumbs, parsley and egg. Season to taste with salt and pepper. Cook shells in boiling, salted water until almost tender, about 15 minutes. Drain. Use meat mixture to stuff shells. Spoon 1/4 of sauce over bottom of a 9 x 13 x 2-inch baking dish. Place shells on top of sauce, side by side, in a single layer. Mix wine with remaining sauce and pour over shells. Sprinkle with cheese. Bake in a preheated oven at 400° for 20 to 25 minutes or until brown and bubbly. Serve sprinkled with additional grated Parmesan cheese, if desired. Serves 6.
Combine the ingredients in a large bowl. Then pour into a buttered 9 x 13-inch baking dish. Bake at 350° for 45 minutes to 1 hour or longer. If desired, top with extra cheese halfway through baking time.
Place beans on shells, add meat, lettuce, tomatoes, cheese and top with picante sauce.
Cream butter and Crisco. Gradually add sugar. Beat well until fluffy. Add eggs 1 at a time. Combine flour and baking powder. Add to creamed mixture alternating with milk. Add extracts. Pour into well greased and floured 10-inch tube or Bundt pan. Bake in preheated oven at 350° for 1 to 1 1/2 hours. Cool in pan 10 minutes.
Crush pretzel sticks. Add 1/2 cup sugar and 1/2 cup butter or oleo. Mix and spread in 9 x 13-inch pan. Bake 7 minutes; cool.
Mix Crisco and other ingredients together. Add cereal and milk. Mix well. Bake at 400° for 20 minutes.
In a 2-quart casserole, combine water, butter and salt. Microwave for 5 minutes at High (100% power) until it comes to a boil. Add rice and stir well. Microwave for 1 minute, covered, at High. Let stand for 5 minutes, covered. Fluff with a fork before serving.
Combine all ingredients. Turn into buttered ramekin. Heat in 300° oven for 15 minutes until hot and slightly puffy. Serve at once with crackers.
Preheat oven to 350°. Lightly grease an 8 or 9-inch square pan. In medium bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating until well blended. Stir in pineapple. Fold in bread cubes. Turn into pie pan. Bake, uncovered, for 1 hour until top is brown and crusty.
Cream the butter and sugar by hand, then add flour and mix with a fork until it becomes crumbly. Keep 1/2 cup aside for topping. Add eggs, one at a time. Put baking soda into sour cream and then into mix. Add vanilla.
In a large blender container combine frozen strawberries, pineapple juice and honey if desired. Cover and blend until smooth. Makes 4 (6 ounce) servings.
Peel and slice baking apples. Layer in the bottom of a square baking dish. Pour hot water over the apples. Mix together 1 cup sugar, cinnamon and 3 tablespoons flour. Sprinkle over apples. Dot with 2 tablespoons butter. Mix together 1/2 cup sugar, egg, milk, 2 tablespoons melted butter, 1 1/4 cups flour and baking powder. Pour over apples. Bake at 350° until apples are done and top is browned (30 to 45 minutes). Serve warm, topped with vanilla ice cream.
Mix all ingredients in heavy saucepan. Cook over high heat until mixture reaches 210° on candy thermometer. Let cool for 20 minutes; skim surface if necessary. Drizzle over cake. Sauce may be cooled and reheated in warm water.
Layer thin sliced potatoes, then onion. Sprinkle with pepper and rosemary, then shredded Parmesan cheese. Use medium size baking dish. Pour chicken broth over layers (use enough broth to cover potatoes). Bake at approximately 350° for 45 minutes, covered, then approximately 15 minutes, uncovered.
Heat 3 tablespoons of oil in a pan. Fry onions until they are slightly browned. Add meat, salt and gharam masala and fry. Cook until well done, breaking meat into small pieces. Drain and cool.