HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and rinse artichokes. Place in shallow baking dish. Combine butter, mayonnaise, lemon juice and celery salt. Cook in saucepan until heated through; do not boil. Pour over artichokes. Top with almonds and cheese. Bake at 425° for 10 minutes or until light brown in color.
Brown meat and onion in butter. Add remaining ingredients. Mix well. Bake at 350° until hot and bubbly, about 30 minutes.
Blend cheese and sugar. Add peanut butter, then Cool Whip. Pour into crusts. Chill.
Place 1 layer of margarine, then a layer of broccoli and a layer of grated cheese. Pour 1/2 of cream of chicken soup over the layers. Now repeat this. Crush the crackers and sprinkle them as the last layer. Bake in 350° oven for 20 minutes.
Cook in microwave on High for 8 minutes. Stir at 4 minutes. Add butter and vanilla. Cook 2 minutes. Add soda. Stir and pour immediately onto a greased cookie sheet and let cool. After cooled, break into pieces.
Cream butter, Crisco and sugar. Add eggs one at a time and beat well after each one. Stir cherries into flour and add alternately with milk. Add flavoring. Pour into well greased and floured tube pan. Bake at 325° approximately 1 hour and 25 minutes.
Melt butter in 8 x 12-inch dish. Mix flour, milk and sugar; add to melted butter. Add peaches, but do not stir. Bake at 375° for 40 minutes or until browning is noticed. Serve warm with whipped cream or ice cream.
Put all ingredients except German chocolate and chocolate chips into mixing bowl. Beat 10 minutes with electric mixer. Fold in grated chocolate and chocolate chips. Mix well. Bake in greased and floured Bundt pan 55 to 65 minutes at 325°.
Stir together. Bake at 350° for 35 to 45 minutes, stirring occasionally. Can also lay chicken on top and bake for 1 to 1 1/2 hours.
Combine flour and soda and set aside. With an electric mixer, blend sugar and butter. Add egg and vanilla and beat at medium speed until light and smooth. Add the flour mixture, pecans and chocolate chips. Blend at low speed until combined. Do not overbeat. Transfer mixture into 8 x 8-inch greased baking pan; smooth evenly. Bake at 300° for 35 to 45 minutes or until toothpick comes out clean, but center is still soft. Cool to room temperature. Cut with sharp knife into 1 x 2-inch bars. Yields 16 bars.
Add to crumb mixture. Mix well. Batter will be thin. Pour into a floured and greased 8 x 12-inch pan. Sprinkle with remaining crumbs. Bake at 350° for 45 minutes.
Heat oven to 425°. Heat butter in a 13 x 9 x 2-inch pan in oven until hot and bubbly. Beat flour, milk, salt and eggs until well blended. Pour into pan. Bake until sides of pancake are puffed and deep golden brown, 20 to 25 minutes. Sprinkle with cheese. Squeeze juice of lemon over apples. Arrange on pancake. Sprinkle with powdered sugar.
Sift flour, sugar, baking powder and spices into a bowl. Make a well and add the eggs with vanilla and beat well. Stir in the apples and nuts. Bake 40 to 45 minutes in a 13 x 9 1/2 x 2-inch pan in a 325° oven.
Heat oven to 375°. In a large skillet, brown ground beef and onion. Drain. Add salt, garlic powder, catsup and sour cream. Mix all well. Separate dough into 10 biscuits. On ungreased cookie sheet, press or roll each biscuit to a 4 x 4-inch square. Fill with Sloppy Joe mix. Fold corner of square to form a triangle. Seal edges with a fork. Cut 3 (1/2-inch) slits on top. Bake at 375° for 15 to 20 minutes or until golden. Brush with melted butter, if desired. Serve while hot.
In a mixing bowl, cream butter until light and fluffy. Gradually add about half the powdered sugar, beating well. Beat in the milk and vanilla. Gradually add the remaining powdered sugar, beating constantly. Beat in additional milk if necessary, to make frosting spread consistency. Add the two 1 ounce squares of unsweetened chocolate. Melt in a saucepan and then cool. Stir in 1/4 cup finely chopped nuts (if desired). Frost cake.
Crush Oreos and set aside. Mix cream cheese, margarine and sugar; set aside. In another bowl, mix pudding and milk 1 to 2 minutes until well blended. Fold pudding mix into cream cheese mixture (not all at once). Then fold in whipped topping.
Place chicken, green pepper, pimento and onion in casserole. Heat stock and soup, adding pepper, grated cheese and spaghetti. Pour over chicken; toss well. Refrigerate for several hours or overnight. Sprinkle top with bread crumbs and bake at 350° for 45 minutes. Do not cover.
Fold together the apples, celery and nuts with French dressing and serve on lettuce leaves. With mayonnaise, serve immediately as nuts will discolor the fruits if allowed to stand long.
Cut hard-boiled eggs in half and remove yolks. Mix egg yolks with chicken broth until desirable consistency for stuffing. Re-stuff egg whites with yolk mixture. Place side by side in a shallow casserole. Melt butter and add flour to make a roux. Slowly add milk, stirring constantly. As mixture thickens, add broth. Add mushrooms. Cover eggs with sauce. Top with grated cheese. Bake at 375° for 15 minutes.
Cream butter and sugar; work in flour and pecans, vanilla and water. Pinch off and roll size and length of finger. Cook slowly for 30 minutes at 300° to 350°. Sprinkle with powdered sugar while still hot after placing on wax paper.
Spray large skillet with no stick cooking spray. Add chicken; cook and stir on medium-high heat 5 minutes or until cooked through, stirring occasionally. Stir in 1 to 1 1/2 cups water, milk and macaroni. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15 minutes until macaroni is tender, stirring occasionally. Add contents of cheese sauce pouch; stir until well blended. Makes 4 servings.
Heat stock. Cut chicken into small pieces. After asparagus is cooked, cut into small pieces. Save 1 cup of water to add to chicken stock. Add chicken and boil. Reduce heat and simmer for 10 minutes. Mix cornstarch with cold water and add to soup, stirring constantly. Add sherry. Slowly add beaten eggs and asparagus. Heat through.
Grease and flour a 9 x 13-inch pan. Bake cake in a 350° oven for 1 hour, or until cake tests done.	Top with Cool Whip.
In large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour. Gradually stir in water, then broccoli, bouillon and Worcestershire. Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes. Add cheese and cream. Cook and stir until cheese melts and soup is hot (do not boil). Garnish as desired. Refrigerate leftovers. Makes about 2 quarts.
Sift together all dry ingredients. Cream together sugar and butter. Add eggs and mashed bananas. Fold dry ingredients into creamed mixture in a few quick stirs until almost blended. Add blueberries and transfer immediately into muffin tins. Bake at 400° for 20 to 25 minutes. Yields 6 Texas style muffins or 24 regular sized muffins.
Mix all ingredients together. Bake at 325° for 10 to 12 minutes. (Make into small balls before putting on cookie sheet.) Makes about 7 dozen cookies.
Combine cake mix, butter, pecans and 1 egg; mix well. Put in a 9 x 13-inch pan (like a crust). Combine sugar, cream cheese and 2 eggs; pour on crust. Bake 45 minutes at 350°. Cut in squares and serve.
Mix sugar and vinegar and heat. Add oil and salt. Mix all other ingredients together and pour vinegar mixture over it. Let stand for a few days.
Grate and process cucumbers; drain and add sour cream, salt and vinegar and blend by hand. Chill.
Heat oven to 350°. Spray a square pan (9 x 9 x 2-inch) with nonstick cooking spray. Beat flours, yogurt, 2/3 cup sugar, margarine, baking powder, baking soda, ginger and egg whites in a large bowl on low speed for 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in carrot and raisins. Spread batter in pan.
Cook sausage. Cool. Cut crusts from bread and cube. Mix all ingredients and put in 9 x 13-inch dish and bake at 350°. Can be mixed the night before and put in refrigerator.
Dice squash and onion. Saute in butter until tender. Add salt and pepper. Add drained chilies and corn. Place in casserole and cover with cheese. Bake at 350° until cheese melts. Serves 6 to 8.
About 2 hours before serving, in a 10-inch skillet over high heat in 1-inch of boiling water, heat frozen fish fillets to boiling. Reduce heat to low; cover and simmer about 15 minutes, until fish flakes easily when tested with fork. With slotted spatula, remove fish to medium bowl. Flake into small pieces. Add remaining ingredients; toss to mix well. Cover and refrigerate about 1 1/2 hours or until salad is well chilled. Makes 4 main servings.
Bake at 350° for 1 hour. Makes 10 to 12 servings.
Combine dry ingredients. Add milk, egg and shortening. Stir slowly and gently only until dry ingredients are dampened.
Melt butter in iron skillet. Add brown sugar until absorbed. (Thick.) Sprinkle pecans over brown sugar. Add pineapple slices. Put cherries on. Mix cake as directed on box. Instead of water, use the juice off the pineapple and water to correct amount. Pour over pineapple and brown sugar. Bake at 350° for 50 to 60 minutes until done. Cake will be brown. Remove from oven and turn over onto plate.
Dissolve Kool-Aid in 4 cups of water. Add juices and chill.
Mix sugar, flour, salt and cocoa. Add 1 cup milk. Add 3 egg yolks and remaining cup of milk. Mix and stir in saucepan until thick. Remove from heat and add vanilla. Pour into cooked and cooled pastry.
Mix cheese, mushroom soup and tomatoes. In a baking dish, put in layer shells, chicken and mixture. Bake until tender.
Mix margarine, sugar, milk and cocoa. Cook boiling 2 minutes. Remove from heat and add peanut butter. Then add the oatmeal and mix. Immediately spoon onto wax paper. A small spoonful for each cookie.
Shred lettuce to cover bottom of dish (1-inch or more deep). Mix the mayonnaise with the sugar. Layer ingredients as in the order listed. Keep in icebox. Cover tightly and refrigerate overnight. When ready to serve, sprinkle bacon bits on top.
Melt oleo in 9 x 13-inch baking pan. Mix other ingredients together and pour melted oleo in the mix. Bake at 350° for 45 to 50 minutes or until brown on top.
Place bulgur in medium bowl and pour boiling water over it. Allow to sit for at least one hour to absorb moisture. Drain bulgur. Turn into large bowl. Add remaining ingredients. Cover and chill for 24 hours. Good with pita bread.
Combine milk, lemon juice, salt, paprika and pepper in a mixing bowl. Add chicken for 8 hours. Drain chicken. Dredge in flour.
Crush rosemary and sage or marjoram and place in bowl with the lamb. Add garlic and oil and allow to marinate for three hours or longer. Place lamb chops on broiling rack and broil under high heat for 5 minutes per side. Splash with lemon juice, salt and pepper and serve hot. Serves 6.
Heat water, 1/2 cup cornmeal, salt, butter and molasses in medium size saucepan until thick and bubbly. Pour into a large bowl; cook to lukewarm, about 45 minutes. Sprinkle or crumble yeast into 1/2 cup very warm water in a cup. (Very warm water should feel comfortable when dropped on wrist.) Stir until yeast dissolves, then blend into cooled cornmeal mixture. Beat in 2 cups of the flour until smooth. Stir in 3 more cups. Turn out onto a lightly floured pastry cloth or board. Knead until elastic, about 10 minutes, using remaining cup of flour as needed to keep dough from sticking. Place dough in a greased large bowl; turn to coat all over with shortening. Cover with a towel or Saran Wrap. Let rise in a warm place away from draft about 1 1/2 hours or until doubled in bulk (inside stove, if you have a pilot light, is perfect spot for letting bread rise). Punch dough down; knead in bowl a few times. Shape into a ball (or 2 smaller balls). Press into a greased baking dish (or grease a cookie pan and just set balls on it). Brush top with soft shortening. Sprinkle with cornmeal. Let rise again in a warm place away from draft with Saran Wrap over top for 1 hour or until doubled in bulk.
Mix eggs, milk and cheese. Place bread in a 9 x 13-inch buttered dish. Top with sausage. Pour egg mixture over sausage. Refrigerate overnight. Bake 1 hour at 350°.
Dissolve yeast and 1 tablespoon sugar in 1 cup warm water.
Shred cabbage. In a saucepan, heat 1/2 inch salted water and 2 tablespoons vinegar to boiling. Add cabbage and cook for 5 minutes. Drain. Fry bacon crisp and drain; pour off all but 1 tablespoon fat. Stir brown sugar and flour into fat. Add water, vinegar, salt, pepper and onion. Cook until it thickens (about 5 minutes). Add bacon and sauce to cabbage. Stir thoroughly. Serve hot.
Clean chicken and pat dry. Mix remaining ingredients and pour into an empty aluminum drink can such as a beer or soft drink can. Place bottom cavity of chicken over the can so that the chicken is sitting up with legs just touching grill. Place can with chicken directly over a hot charcoal fire. Cover grill and cook for 1 hour and 20 minutes. Do not open the grill during the cooking. The result should be a very moist chicken. Several chickens can be cooked at one time like this. Serves 3 - 4.
Melt butter in oven while it's preheating to 400°. Mix dry ingredients together. Combine milk and vanilla with dry ingredients. Pour into pan with butter. Pour peaches or other fruit over the butter. Sprinkle with brown sugar and bake at 400°.
Mix all the prepared ingredients and bake 1 hour at 350°. Or it can be cooked in a heavy skillet (we use an iron one) on the top of stove. (Really good.)
Line jelly roll pan with foil. Spread liberally with butter or margarine. Place whole crackers side by side until bottom of pan is covered. Boil sugar and butter 3 minutes. Pour over crackers. Bake 7 minutes at 375°. Remove from oven and immediately sprinkle with chocolate chips, swirling over entire area as they melt. Sprinkle with nuts. Cool and cut into bars. Keep refrigerated or freeze.
Line cookie sheet with aluminum foil. Put layer of graham crackers on foil. Melt butter in saucepan and add brown sugar. Bring to full boil and cook for 2 minutes. Remove from heat and add vanilla and nuts. Stir well. Spoon over crackers. Bake at 350 degrees for 5-10 minutes. Oven time may vary. Remove when edges are slightly browned. Cool completely then break into pieces.
Cut crust off of bread slices and cut each slice into 9 pieces. Beat egg and milk. Dip bread pieces into egg. Brush with melted butter and roll in Parmesan cheese. Place on baking sheet and bake 15 minutes at 350°.
Spread half of the dry stuffing mix in a large Pyrex baking dish. Pour chicken broth and melted butter over stuffing mix. Mix chicken, celery, onion, mayonnaise, salt and pepper and spread evenly over stuffing. Pour milk and beaten eggs over casserole. Refrigerate overnight. Spread mushroom soup over casserole. Add remainder of the stuffing mix evenly to top the casserole. Bake at 350° for 45 minutes to 1 hour.
Cook chicken in water with salt. Remove chicken from liquid; cook vegetables 10 minutes. Add seasoning to broth and cook noodles 4 minutes. Add butter, flour and evaporated milk and thicken. Put chicken in. Serves 6 to 8.
Mix rice, butter, soup mix and water. Put in a 9 x 13-inch pan. Top with pork chops. Tightly cover with foil. Bake at 350° for 2 hours. Stir rice and serve. Makes 4 to 5 servings.
Set oven at 400°. Line bottom of pan with wax paper. Mix together flour, baking powder and salt. Beat eggs and flavoring in large bowl with beater. Beat, adding sugar gradually. Mix hot water and butter. Add with flour mixture all at once. Beat about 1 minute. Fold with spatula until airy. Turn into pan, spreading evenly. Bake 15 minutes until light brown. Sprinkle powdered sugar on towel. Place cake on towel. Peel off paper. Cool. Roll up cake. Unroll after 10 minutes and spread with jelly. Roll up again and tuck open end under. Sift powdered sugar on top.
Crush wafers to make crumbs. Melt half of butter and mix with the crumbs. Spread about 2/3 of crumbs firmly in bottom of a 9 x 3-inch pan.
Mix and simmer for 1 1/2 hours or until sauce is thickened.
Preheat skillet to whatever your stove will do (high) while you get the stuff out. Spread butter thickly on both sides of bread at least 1/8-inch thick. Place one slice of bread in skillet, butter side down, then cheese, then the last slice of bread, butter side up. The bottom slice should be brown by now, so turn with spatula and push down on top of sandwich with spatula.
Microwave chips and 14 ounces of almond bark in 2-quart microwavable bowl on High 2 minutes; stir. Continue microwaving 1 to 2 minutes or until smooth when stirred, stirring every 30 seconds. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut.
Mix all ingredients together in a bowl. Bake in 3 round layers or 9 x 13 inch baking pan for 30 minutes at 350°. Cool. Frost.
Mix Crisco, sugar, egg and molasses thoroughly, then stir in soda dissolved in hot water. Sift flour, salt and spices together and stir into mix. Drop from tablespoon onto cookie sheet and bake in 400° oven for 8 to 10 minutes. Frost with a mix of confectioners sugar, oleo, milk and vanilla just thick enough to spread.
In a large bowl, combine all ingredients; mix well. Spoon into individual serving dishes and chill for 30 minutes. Refrigerate before and after serving.
Sprinkle gelatin over cold water in a mixing bowl; set aside for 5 minutes to allow gelatin to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Stir in fructose and vanilla. Beat egg whites into soft peaks. Very slowly trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.
Slice cucumbers and bell pepper. Chop onion, cut tomatoes in chunks. Mix rest of ingredients and marinate vegetables until served.
Cream shortening and sugar. Add egg and molasses. Add dry ingredients, water, raisins and nuts. Mark dough quarters in bowl. Take one quarter and roll into sausage-like roll to fit lengthwise on a greased cookie sheet, 2 rolls on a sheet. Brush tops with beaten egg. Bake 15 minutes in 350° to 375° oven. Cut when cool.
Mix all together and bake uncovered 1 1/2 hours at 300°.
Make a cheese sauce of butter, flour, milk, salt, cheese and onion or lemon juice. Place broccoli, which has been cooked until tender, in bottom of casserole. Cover with sauce. Cut tomatoes in halves and place on top of sauce and broccoli. Place bacon on top. Bake until bacon is crisp.
Mix all ingredients in a 2-quart casserole. Bake 1 hour at 350°.
Cook and drain squash. Beat eggs slightly. Add milk, squash, onion, crumbs, half the cheese, butter, salt and pepper to taste. Mix well and pour in buttered casserole. Top with remaining cheese and bake at 425° for 25 minutes.
Dissolve yeast in 1/2 cup warm water. Stir in 1 3/4 cup warm water, sugar, salt, oil and 3 1/2 cups flour. Beat until smooth. Mix in raisins and remaining flour to make dough easy to handle, then knead till smooth. Place in greased bowl and let rise until double. Then put layers of dough, cinnamon and sugar in bread pans. (about 8x3) Bake in 400 degree oven for 20 minutes. Makes 4 loaves.
Mix juice together. Mix in sherbet. Just before serving, add ginger ale or 7-Up.
Combine marshmallows and milk in a saucepan (or melt in microwave). Stir over low heat until marshmallows are melted. Cool and add nuts and banana. In a chilled bowl with chilled beaters, whip whipping cream until stiff. Fold into banana mixture. Pour into 4-cup melon mold or bowl. Chill in refrigerator until firm. Garnish with strawberries, if desired. Serves 6 to 8.
Brown beef cubes in soup kettle. Then add enough water to beef (2 1/2 quarts). Add mixed vegetables, salt, potato cubes and onion. Bring to boil and then reduce to lower heat. Let soup cook until vegetables can be cut with a spoon. Add beef broth and bring to a boil. Use noodles last and boil slowly until noodles are cooked.
Mix together oleo, sugar and eggs. Add vanilla, chocolate syrup, flour and baking powder. Pour into a 9 x 13-inch pan. Bake at 350° for 25 minutes.
Beat soft cream cheese and Italian seasoning with electric mixer on medium speed until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, pizza sauce and the other cup of cheese. Sprinkle peppers over top. Bake 15 to 20 minutes at 350° or until mixture is thoroughly heated and cheese is melted. Serve with breadsticks. Preparation time: 5 minutes, cooking time, 20 minutes. Serves 10.
Boil ham hocks in water in a large (10-quart or larger) pot until meat falls off the bone (about 3 to 4 hours). Add remaining ingredients except watercress and cook for an additional hour. Watercress and/or sliced cabbage can be added the last 15 to 20 minutes of cooking time.
Mix all ingredients until well blended. Chill. Serve with fresh strawberries, sliced apples or any fresh fruit.
Slice angel food cake. Put slices on dessert plate. Spoon sweetened strawberries over cake. Top with Cool Whip. Spoon more strawberries on top of Cool Whip for flavor and decoration. Enjoy.
Pour chicken broth in a large pot. Bring to a boil over medium-high heat. Add remaining ingredients. Cook 15 minutes or until noodles are soft. Serves 4.
Spread chicken evenly over bottom of a 9 x 13-inch ungreased baking dish. Spread soup over chicken evenly. Sprinkle cheese over soup. Add to dry stuffing mixture the broth, margarine and egg. Spread stuffing over cheese and bake at 350° for 30 minutes.
Boil fryer until tender. Cool and remove bones. Place in 10 x 10 x 2-inch pan. Sprinkle with salt and pepper.
Mix together and cook at 350° for about 25 minutes. Use 9-inch pie pan for Fudge Pie. Pie is even better when served ala mode.
Cook potatoes until tender; drain. Put potatoes in large bowl; add 1/4 cup dressing to hot potatoes. Marinate several hours. Combine Swiss cheese, salami, onion, green pepper and tomatoes in second bowl. Add remaining 1/4 cup dressing to 2nd mixture. Chill one hour (at least). At serving time, drain dressing from mixtures. Combine potatoes, meat, cheese, vegetable mixture. Line salad bowl with crisp greens; add potato mixture. Top with mayonnaise and chopped parsley.
Toss all ingredients (except dressing) in large bowl. Pour equal parts of each dressing over salad. Toss and serve.
Mix all ingredients, pour into baked pie shell. Bake 350 for 40 to 45 minutes.
Boil noodles and drain. Put in large casserole dish. Add soup, milk, cheese, beef and onion; mix. Crumble bread on top. Add melted butter on top. Bake in 350° oven for 30 minutes, covered. Uncover and bake until bubbly.
Combine ham, bread crumbs, green pepper, peas, onion and rosemary in medium bowl. Beat eggs lightly; add milk. Pour over ham mixture.
Sift together flour, baking powder, salt and sugar. Beat 1 1/2 minutes until blended and glossy. Add 1/4 cup milk, 2 eggs and vanilla. Beat for 1 1/2 minutes until smooth. Pour into 2 well-greased, lined and floured 8-inch layer cake pan or 9 x 13 x 2 pan. Bake in moderate oven at 325° for 30 minutes.
Break up raw beef in bottom of a casserole dish. Then put corn; add sliced onion on top of corn. Place Tater Tots over onion. Dilute soup with milk; pour over top. Bake in a 350° oven for 1 hour.
Brown beef and onion; drain. Add canned tomatoes and chop into pieces. Add beans, chili powder and cumin. Simmer until beans are tender. Place corn chips on plate. Cover with chili mixture. Top with lettuce, cheese, tomatoes and taco sauce to taste. Quick and easy supper; kid's favorite.
Mix dressing, butter and broth. Divide in half and put 1/2 in bottom of 9 x 13-inch baking dish. Mix chicken, onion, celery, salt and mayonnaise together and spread over the dressing in the pan. Beat 2 eggs slightly with 1 1/2 cups milk. Pour evenly over casserole contents. Cover the top with the other half of dressing. Cover pan with foil and leave overnight. Take out 1 hour before ready to bake. Spread 1 can of mushroom soup over top. Bake uncovered for 1 hour at 325°. Spread grated cheese on top and return to oven for 10 minutes. Serves at least 12 or more.
Combine squash, onion, pepper, sugar, salt and flour. Beat eggs and add to squash; add butter. Drop by tablespoonful onto oiled griddle. Cook until delicate brown; turn. Serve hot.