HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli until tender. Drain and place in shallow greased 9 x 13-inch baking dish. Melt 1/2 cup of butter or margarine. Blend in flour and instant chicken bouillon. Simmer 3 to 4 minutes. Blend in milk. Cook until thick. Pour over broccoli. Heat water plus 6 tablespoons butter or margarine together and pour over stuffing. Stir in nuts. Top broccoli with this mixture and bake in preheated 400° oven for 20 minutes or until heated through and stuffing begins to brown. Serves 8 to 10.
Chop onion and dice bacon. Saute until golden. Peel and grate potatoes. Drain off liquid. Pour scalded milk over potatoes. Add pepper, salt, onion, bacon and egg yolks. Mix well. Stiffly beat egg whites and fold into the mixture. Pour into well-greased roasting pan. Bake at 350° for 1 1/2 hours. When done, slice into oblong pieces. Serve with sauteed chopped bacon and onions, sour cream or both.
Mix together first 6 ingredients. Cook macaroni and drain. Stir in green pepper, mustard and 1/2 can of cheese sauce. Spread on bottom of 12 x 7 1/2-inch pan. Top with meat mixture. Dot with remaining cheese sauce. Sprinkle garlic croutons on top. Bake uncovered at 350° for 35 to 40 minutes.
Combine all dry ingredients. Add remaining in order listed and beat until well blended. Pour into a greased and floured 9 or 10-inch tube pan. Bake at 375° for 60 to 70 minutes.
Combine first	7 ingredients;	pour into buttered 13 x 9-inch baking dish or larger. Combine corn flakes and 1/4 cup melted butter and sprinkle over casserole. Bake at 350° for 45 minutes. Serves 10, but I served at least 20.
Cook at 375° for 10 minutes and then reduce heat to 300°. Cook until custard is set and pie is golden brown.
Beat butter and sugar until fluffy. Add eggs, one at a time. Add flour, Seven-Up and vanilla. Beat well. Pour into greased, floured tube or Bundt pan. Bake at 325° for 1 hour or until brown.
Combine ham, cheese, green pepper and onion. Stir in milk, egg yolks and bread crumbs. Fold in egg whites. Fill 6 greased 6 ounce custard cups. Bake in pan of hot water at 350° for 40 to 50 minutes or until set. Turn out on plates. Top with mushroom sauce. Serve hot. Makes 6 servings.
Add the last 2 ingredients to the hot, cooked rice. Mix and let stand for at least 5 minutes on very low heat before serving.
Mix ingredients in order given. Bake in 10-inch tube pan, greased and lined with wax paper in 275° oven for 1 1/2 hours.
Cream shortening and sugar. Sift flour, soda and salt. Mix into the shortening, alternating with buttermilk. Add dry cornmeal and mix. Pour into an 8x8x2 greased pan. Bake at 400° for 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve hot and enjoy
Grease a round pizza pan. Mash cookie dough around pizza pan. Preheat oven to 350°. Bake 8 minutes or until a little overdone. Let cool. Blend cream cheese and confectioners sugar. Spread onto crust. Arrange fruit on top of cream cheese and sugar mixture.
Brown sausage; drain. Cook noodles according to package directions; drain. Stir together the sausage, noodles and spaghetti sauce. Spoon 1/2 the mixture into a buttered 14 x 22-inch casserole. Spread the cottage cheese over this layer; cover with remaining mixture. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Blend watermelon in the blender until juicy; pour through strainer to keep missed seeds out. Blend in other ingredients and churn according to your churn instructions. Makes a little over 1 quart. (I triple the recipe to fill my 4-quart churn.)
Preheat oven to 400°. Grease muffin tins well. Sift four with sugar, baking powder and salt into a large bowl. Add melted butter to milk and egg. Beat to mix well. Add vanilla. Make a well in the center of flour mixture. Pour milk mixture in all at once. Stir with a fork, only until all ingredients are moistened. Do not beat or overmix. Quickly spoon batter into muffin tins, filling each slightly more than half full. Bake 15 minutes if using Gem muffin pans; 18 to 20 minutes for full size muffin pans. Remove from tins immediately. Serve hot.
Mix all the ingredients and marinate overnight or for several hours in the refrigerator. Toss well just before serving.
Crumble sausage in skillet and cook until browned. Combine drained sausage. Chill. Shape mixture into balls. Bake at 350° for 20 minutes.
In 1/2 cup warm water, dissolve 1 teaspoon sugar and yeast; let set. Mix dry ingredients. Add butter, eggs, cottage cheese and yeast mixture. Mix; let rise until double. Work down (knead a little). Put into 2 bread pans (greased); let rise until doubled. Bake at 325° for 40 to 50 minutes. Remove; brush with melted butter and sprinkle with salt.
Cream lard and sugar, add eggs, add sifted flour, baking powder, wine, anise, and vanilla. Flour counter or cutting board before rolling out 1/4 inch thick; cut and dip into sugar blended with cinnamon mixture. Place on greased cookie sheet; bake at 350° until golden brown.
Mix together. Put into waxed paper cups about 1/2-inch full. When it sets, peel off paper cups.
Preheat oven to 350°. Butter medium size casserole dish. In a large bowl stir together sugar and flour. Gradually stir in cheese. Add drained pineapple and stir. Pour ingredient into dish. In another bowl combine cracker crumbs, butter and reserved juice. Spread mixture on top of pineapple mixture. Bake 25 to 30 minutes or until golden brown.
Blend all together. Roll in 1 inch balls. Place on baking sheet. Bake at 300° for about 20 minutes or until light brown. While still warm, roll in additional powdered sugar.
Preheat oven to 350°. In an 8-inch square glass baking dish mix finely chopped artichokes with mayonnaise, Parmesan cheese and garlic powder. Sprinkle with paprika. Bake for 15 to 20 minutes, until heated through and top is light brown. Makes 2 cups.
Mix all ingredients together (except sugar). Brown granulated sugar in skillet until melted then pour into baking dish. Pour all mixed ingredients over the sugar mixture. Place baking dish in a pan of water. Bake at 350 degrees until knife inserted into center of mixture comes out clean. When flan has cooled, turn dish upside down onto plate. Slice. Keep refrigerated.
Cream the first 4 ingredients together. Add the next 4 ingredients. Fold in apples. Mix brown sugar, cinnamon and chopped nuts and sprinkle over batter. Bake at 350° for 35 to 40 minutes.
Heat oven to 350°. Pour rice in bottom of 9 x 13-inch baking dish. Add remaining ingredients. Layer pork chops on top. Cover and bake for 1 hour.
Heat oil in a heavy saucepan. Add garlic and parsley and cook over medium heat for one minute, stirring constantly. Add clams, clam juice, salt, and pepper. Simmer, uncovered, for two minutes. Remove from heat and add butter. Stir until butter has dissolved and serve at once over hot, drained pasta. Grated cheese is not usually served with this sauce, but if you like it, use it. Makes 4 to 6 servings.
Microwave chips and milk for 2 minutes. Add flavoring. Pour in a well-greased 8 x 8-inch pan and cool to cut into squares.
Beat eggs very lightly and add butter.	Work until light. Beat all together and gradually put in flour, containing baking powder and water.	Stir into the batter cinnamon, allspice, cloves and nutmeg. Cut citron into small pieces, seedless raisins. Wash and dry currants. Stir all into the batter and bake in a quicker oven than necessary for other cakes, covering the top to prevent burning. Bake until done.
In a saucepan, combine brown sugar, cocoa and milk until smooth. Bring to a boil; cook and stir for 4 to 5 minutes, until sugar is dissolved. Remove from heat; stir in marshmallows, butter and vanilla until marshmallows are melted. Serve warm over your favorite ice cream. This is a YUM, YUM.
Mix as directed. Bake in 2 round layer pans. Cool and split for 4 layers.
Chop spinach into salad size pieces, removing coarse stems. Cook bacon. Add vinegar, sugar, bacon grease and pepper together. Garnish spinach with eggs. Pour hot dressing over and serve immediately.
Light oven. Get out bowl, spoons and ingredients. Grease the pan. Crack nuts. Remove 18 blocks and 7 autos from kitchen table. Measure 2 cups flour. Remove Nick's hands from the flour. Wash flour off him. Measure 1 more cup flour to replace flour on the floor. Put flour, baking powder and salt in a sifter. Get dustpan and brush up pieces of bowl Ryan knocked on the floor. Get another bowl. Answer doorbell. Return to the kitchen and remove Nick's hands from the bowl. Wash Nick. Get out egg. Answer phone. Return. Take out greased pan. Remove pinch of salt from pan. Look for Ryan. Get another pan and grease it. Answer the phone. Return to the kitchen and find Ryan. Remove his hands from the bowl. Wash shortening from him. Take up greased pan and find 1/4-inch of nut shells in it. Head for Nick who flees, knocking bowl off table. Wash kitchen floor, wash table and walls and wash the dishes. Call the bakery! Lie down!
Combine lightly and bake at 350° for 45 minutes to 1 hour. Note: You may mix and bake in 1 bowl. I use a 10-inch deep dish pie plate to cook this.
Check oysters between fingers and thumb for shell particles. Melt margarine over medium heat and put oysters into hot margarine. Cook until oysters begin to curl at edges. Add all milks; cook until just before boiling. Do not boil. Add salt and pepper. Serve immediately with Zestas.
Boil for 3 minutes. Broil 4-inches from unit for 2 minutes or until nuts are quite "brown." Cool in pan. Freezes beautifully.
Mix all ingredients, form into 2 rolls and refrigerate until firm. Slice and bake on ungreased cookie sheet at 350° for 10 minutes. Frost with favorite frosting.
Drain pineapple except for 4 tablespoons. Combine flour with 4 tablespoons pineapple juice. Add this to pineapple. Add sugar and cheese. Pour into greased casserole dish. Combine butter and crackers and use for topping. Bake at 350° for 25 minutes. Good served with ham.
Squeeze juice out of lemons into a small container; add Accent and oil. Let these ingredients sit overnight.
Mix all ingredients. Drop by teaspoon on ungreased baking sheet. Bake at 325° for 10 to 12 minutes until lightly brown. Yields approximately 75 cookies.
Cream butter, sugar and eggs. Add pineapple and nuts. Place a layer of vanilla wafers to cover a large platter or pan. Spread 1/2 of the pineapple mixture over the wafers. Repeat with another layer of wafers and remaining 1/2 of the pineapple mixture. Chill overnight in refrigerator. Top with whipped cream. Serves 12.
Put in jar and give children straws to blow bubbles. Send them outside for bubbles of fun.
Mix sugar, flour, softened oleo and pineapple. Add coconut, eggs and vanilla; blend well and pour into two 8-inch pastry-line pie pans. Bake at 350° for approximately 50 minutes or until done.
For more variety, try topping your English muffin with part skim Mozzarella cheese or low-fat cottage cheese, followed by a pineapple ring, spiced apple ring or other sliced fruit.
In a buttered 8 x 8 x 2-inch baking pan, layer half the dry bread cubes. Combine applesauce, the 1/8 teaspoon cinnamon and nutmeg. Spread applesauce mixture over bread cubes. Layer remaining bread cubes atop. Dot with butter.
Mix dry ingredients together, then add water. Mix well, then pour by spoonful in skillet sprayed well with nonstick spray. Turn when bubbles form, then turn and cook on other side.
Preheat oven to 375°. In medium bowl, mix all ingredients, except sauce, noodles and Mozzarella cheese. Spread 1/4 of sauce in lasagne pan (9 x 13-inch); top with 1/3 of noodles. Spoon on 1/3 of cheese mixture. Repeat sauce, noodles and cheese mixture twice more. End with sauce. Sprinkle remaining 3/4 cup Mozzarella cheese on top (I use a little Parmesan cheese). Cover tightly with foil. Bake 1 to 1 1/2 hours (until noodles are tender). Let stand 10 minutes.
Combine all ingredients in a shaker and shake well. Use over green or vegetable salad.
Mix together and pour over rhubarb the sugar, salt, egg yolks, flour and milk. Bake at 375° until done. Put on meringue and brown at 425° for 5 minutes.
Combine sugar, cocoa and flour, then add warm water slowly so it will be smooth. Add to the milk that is just starting to boil. Will be thick, but you can add a little extra milk if necessary. Serve with Hot Butter Biscuits.
Melt butter or margarine in top of double boiler over low heat. Remove top of double boiler from heat. Add cornstarch, sugar and salt; stir until smooth. Add vinegar and tarragon vinegar slowly; stir to make a smooth paste. Return to heat and cook, stirring constantly, until mixture boils. Add sliced, cooked beets. Cover and place over simmering water in bottom of double boiler and heat for about 15 minutes.
Saute pepper and onion. Add next 5 ingredients. Simmer. Add chicken. Layer tortillas, chicken mixture and cheese, ending with cheese. Bake at 325° or 350° to warm thoroughly and melt cheese.
Cut marshmallows into pieces and place in greased pan. Melt peanut butter and chips in pan. Pour over marshmallows. Refrigerate until set. Cut into pieces and enjoy.
Mix all ingredients together; pour in baking dish. Cover with 1 stack crushed Ritz crackers mixed with 1 stick of oleo. Bake at 375° for 45 minutes to 1 hour.
Brown butter, brown sugar and onion. Add remaining ingredients. Simmer for 30 minutes.
Place broccoli in microwave or conventional oven until softened, approximately 10 minutes. Be sure and use bowls for microwave or bowls that can be used in conventional oven. Mix soup, mayonnaise, margarine, eggs and cheese. Pour over broccoli in a 9 x 13-inch baking dish. Bake in 350° oven for 45 minutes or until light brown on top and firm. Serves 12.
Combine eggs, milk, salt and pepper. Pour over bread and cheese in a 3-quart casserole dish. Place in refrigerator overnight (covered). Bake at 325° for 1 to 1 1/2 hours. Crumble bacon on top for last 1/2 hour.
Cut together cake mix and oleo. Mix together the sour cream and egg. Butter the pan and pat 2/3 of cake mix mixture in the bottom of the pan. Then spread the apples on the cake mix, then pour the sour cream mixture over the apples. In remaining cake mixture, add brown sugar and cinnamon and sprinkle over the top of the sour cream mixture. Bake at 350° for 35 minutes.
Microwave cream cheese in small bowl on High (100%) until softened, 15 to 20 seconds. Stir in Cheddar cheese, green onion and mustard. Spread cheese mixture on ham slices. Roll ham from narrow end. Cut each roll into 4 pieces. Secure with wooden pick. Place on paper toweling on carousel or large dinner plate. Microwave at High (100%) for 1 to 2 minutes. Rotate plate half a turn if not using carousel. Yields 16 appetizers.
Melt butter, cocoa and milk. Mix together. Add powdered sugar; stir and dissolve. Put in greased pan and put in refrigerator. Cut in squares.
Mix pudding, filling and milk together. Fold in 1/2 cup lite Cool Whip. Slice bananas. Put in crust. Pour mix in on top of bananas. Chill. Makes 4 servings. Equals 1 Bread, 1 Fruit and 1/2 Milk.
Peel bananas. (If using large bananas, split lengthwise.) Melt butter or margarine in large skillet over low heat. Add sugar and stir until melted. Add bananas and saute just until tender, turning once, about 10 minutes. In bowl, blend softened ice cream and rum. Remove bananas. Sprinkle brown sugar glaze over them.
Mix together all ingredients. (Note: Leave enough shredded cheese to sprinkle on top.) Pour into greased 9 x 13-inch pan. Top with shredded cheese. Bake at 350° for 35 minutes or until firm. Can be served with chili beans and a tossed salad.
Mix the graham cracker crumbs and melted margarine. Spread in a 9 x 13-inch Pyrex dish. Mix the powdered sugar, eggs and 1 stick softened margarine; beat for 15 minutes, until fluffy. Spread over crust. Spread the bananas and crushed pineapple over the first 2 layers. Top the layers with the Cool Whip, cherries and chopped nuts.
Cut bacon into small bits; brown slowly in kettle. Add onions. Cook until golden. Add sauerkraut and grate an apple into it. Add brown sugar and water. Cook slowly and then add sausages. Simmer slowly for 1 hour. Add potato flakes to thicken. Stir thoroughly and take off burner. I like to cook mine a day or two before eating. It think it tastes better, but it can be eaten right away.
Mix well. Shape into patties and dip in more bread crumbs. Fry.
Crush cookie wafers or crush pie shells. Layer jelly roll pan 1/4 to 3/8-inch thickness with crumbs. Spread softened ice cream over top of crumbs. Sprinkle peppermint candy crumbs on top of ice cream layer. Add green food coloring to Cool Whip and spread on top. Use rest of chocolate crumbs for top layer. Freeze until ready to eat.
Cream the margarine and brown sugar until light and fluffy. Add combined dry ingredients. Mix well. Press half of crumb mixture in a greased 13 x 9-inch pan. Spread with jam. Sprinkle with remaining crumb mixture. Bake at 375° for 20 to 25 minutes. Cut into bars.
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions, and mushrooms over medium heat until meat is no longer pink; drain. Drain pasta and place in large bowl; stir in the beef mixture, two jars of spaghetti sauce, and eggs. Transfer to 2 greased 13 in. x 9 in. x 2 in. baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350°F for 25 - 30 minutes or until heated through. Yield: 2 casseroles (8 - 10 servings each).
Grate the cooked potatoes. Add all the other ingredients. Season with salt and pepper. Pour into a greased baking dish. Bake at 350° for 30-40 minutes.
Melt 1 to 1 1/2 stick margarine. Pour over dry stuffing mix and line dish with 1/2 of this mixture. Mix above ingredient and pour over crumbs. Top with remaining crumbs. Bake at 350° for 30 minutes.
Melt processed cheese in with picante sauce; mix well. When melted and mixed, add sour cream. Serve with vegetables or chips.
Combine shrimp, salt, sugar, chili sauce, garlic and fresh ginger. Marinate 1/2 hour. In a frying pan, bring broth to boil. Add snow peas, corn, onion and red peppers. Stir-fry until peas are slightly done. Remove to platter. Bring liquid to boil. Add shrimp; cook until done. Thicken with cornstarch; stir in vegetables. Season and serve hot.
Combine hamburger, onions and spices; set aside. Cut tops off squash and shave a little off bottom, enough so squash will stand up. Take insides out leaving about 1 to 1 1/2-inches. Place squash on a cookie sheet and stuff meat mixture into it. Bake at 350° for 50 to 60 minutes until meat is done.
Puree 1/2 cup strawberries; set aside. Refrigerate remaining berries. Heat oven to 350°. Grease and flour 2 (9-inch) round cake pans. Separate eggs, placing whites in medium size bowl and yolks in cup. In large bowl, with electric mixer, beat together 1 1/2 cups sugar, the shortening and almond extract until light and fluffy. Add egg yolks; beat until mixture is well combined.
Advance Preparation: Wash the spinach thoroughly and cook it in the chicken broth until tender. Drain the spinach in a colander. Save the broth and use a spoon or rubber spatula to press out excess moisture. When cool, chop the spinach and set aside. Grill the chicken breast meat. Cool and cut into 1-inch pieces. Set aside.
Mix pudding and milk with whisk or mixer. Stir in 1/2 of cool whip. Use large bowl, line bottom with wafers or crackers. Cover layer with layer of pudding and then thinly sliced bananas. Then repeat with last layer of pudding. Cover with remainder of cool whip when ready to serve. Cover with plastic wrap and let set 2-3 hours or over night. Can use sugar free pudding, skim milk, and low fat cool whip and it tastes just as good.
Cream margarine and sugar; add eggs, salt, anise flavoring and anise seed, then add flour. Place on a pizzelle griddle.
Clean and wash hard crabs thoroughly. For 1 dozen hard crabs, combine 2 cups flour, salt and pepper in large mixing bowl. Lightly press bony, inner shell, being careful not to break back shell. Dust in flour mixture and fry in small amount of cooking oil until golden brown.
Sift together flour, sugar, cocoa and baking soda. Combine milk, orange juice and oil. Stir into dry ingredients. Pour mixture into a 13 X 9 inch pan. Bake at 350 degree for 30-35 minutes. When cool cut in to squares.
Combine eggs, oil and sugar. Add zucchini and vanilla. Sift all dry ingredients and add to egg mixture. Bake at 325° in 2 greased loaf pans for 1 hour.
Brown ground beef in frypan. Drain off fat. Place layers of potatoes, carrots and onions on top of ground beef. Salt and pepper each layer as desired. Pour tomato sauce over ingredients. Cook approximately 45 minutes on medium heat. This recipe can also be prepared in crock-pot or in individual packets of aluminum foil and cooked over a campfire. Delicious!
Cook squash to tender crisp, cool. Cook onion in butter until transparent. Combine tomato sauce and BBQ sauce. Layer squash, onion and cheese in 7x11 baking dish - two layers. Pour sauce over top. Sprinkle top liberally with stuffing mix and Parmesan.
Thoroughly cream shortening, eggs, sugars and vanilla. Add dry ingredients. Stir in chocolate chips. Drop from a teaspoon onto a greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 5 dozen.
Pop and remove kernels. In a heavy saucepan, mix and boil for 5 minutes oleo, brown sugar and syrup. Remove from heat and add salt, cream of tartar and soda. Stir well (will foam). Pour over popped corn and mix well in a large pan. Bake at 250° for 1 hour. Stir once or twice during the hour.
Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.
Crush pretzels to nut size. Spread into 9 x 13-inch dish. Pour melted butter over. Bake 10 minutes at 350°. Cool.
Mix all dry ingredients and cut in fat, mixture will be crumbly. Beat eggs and add milk. Mix and knead well. Roll out on floured surface and cut in small squares. Let stand several hours and cook in hot broth.
Preheat oven to 350°. Make crust by combining graham cracker crumbs with melted butter and 1 tablespoon sugar. Press crumbs onto bottom and about 2/3 of the way up the sides of an 8-inch spring-form pan. Bake 5 minutes and set aside.
Lightly grease a 13 x 9-inch dish with margarine. Peel and slice potatoes. Then make layers of sliced potatoes, sifted flour, chopped onion, thin pats of margarine, strips of Velveeta cheese and salt and pepper. Repeat until dish is full. Then add 1 cup of milk. Cover dish with foil and bake at 350° for 1 hour or until potatoes are tender.
Combine all ingredients in 13 x 9 x 2-inch pan. Stir with fork until blended. No need to grease or flour pan. Bake at 350° for 40 to 45 minutes or until cake springs back from touch. Cool in pan. Sprinkle with powdered sugar through sifter.
Melt margarine and sugar. Pour over pretzels evenly in a 9 x 13-inch baking dish. Bake at 350° for 5 minutes and then cool. Cream together and spread cheese, Cool Whip and sugar over the pretzels.
Preheat oven to 350°. Grease bottom of glass baking dish. Sprinkle with some of the Parmesan cheese. Peel the potatoes and slice thinly. Melt the margarine in saucepan or microwave. Mix in the remaining cheese. Layer the potatoes and the cheese mixture in the pie dish. Bake for 1 hour, or until the bottom is browned. Flip onto a plate and serve while still warm.
Combine oats, sugar, salt, shortening, molasses and boiling water; cool to lukewarm. Sprinkle yeast into warm water; stir until dissolved. Add oatmeal mixture. Add raisins and 3 cups flour; beat until smooth, 10 minutes. Add rest of flour. Let rise about 1 1/2 hours or until double in bulk.
Cream shortening and sugar until fluffy. Add eggs and vanilla and beat well. Sift dry ingredients together and add alternately with milk, beginning and ending with flour mixture. Spoon evenly into 4 greased and floured 9-inch pie pans. Bake 15 to 20 minutes at 350°. Remove onto wax paper and let cool. Put applesauce, cooked apples or you can use jam or jelly between layers. Sprinkle top with sugar.
Dissolve cornstarch in apple juice. Combine with apples and spice. Simmer until thick. Pour into unbaked pie shell. Dot with margarine. Cover with top crust and bake at 375° for 45 minutes.