HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease an oblong baking dish; place broccoli on bottom. Put chicken on top of broccoli. Combine soup, mayonnaise, curry and lemon juice to make sauce; pour over chicken. Top with grated cheese and crumbs. Bake in 325° oven for 1 1/2 hours.
Insert knitting needle or skewer through center of cucumber. Using sharp knife, slice by rotating cucumber until whole cucumber has been cut. Pull out skewer. You now have one long spiral for garnish.
Heat pineapple with juice to boiling and then add apricot jello and stir until dissolved. Let set to cool and thicken a little. Add buttermilk. Blend good and let set again until slightly congealed. Fold in Cool Whip. Cover and refrigerate.
Alternate layers of meat, vegetables and rice, making sure rice is not top layer or it will be too dry. Sprinkle salt throughout layers and the sugar on top. Cover and bake for 1 1/2 to 2 hours in 350° oven, adding extra liquid as necessary to prevent excessive drying out. I use canned tomatoes and juice. I also have added 1 can drained whole kernel corn, chopped celery and when casserole is in the last 5 minutes of completion, I grate Cheddar cheese on top and let melt.
Cut vegetables in cubes; cover with chicken stock. Add the marjoram, salt and pepper to taste. Simmer until the vegetables are cooked. Mash the mixture with a hand potato masher or put through the blender. Return to the saucepan and adjust seasonings. Bring to a boil and add the cheese. Heat just until the cheese is melted, but not thoroughly mixed into the soup.
Mix jello with Cool Whip. Mix well. Add all other ingredients. Mix and refrigerate.
Rinse and drain raisins. Scald 2 cups of milk in top of double boiler. Mix sugar with cornstarch. Moisten with 1/4 cup milk. Add egg yolks and blend thoroughly. Pour into hot milk and cook, stirring constantly until thick and smooth. Add raisins and butter and beat well. Remove from heat. Add flavoring and stir to blend. Pour into baked pastry shell and top with meringue, made of egg whites plus 4 tablespoons sugar.
Sprinkle chicken with seasoned salt. Dash with paprika. Place in a 12 x 7 1/2 x 2-inch baking dish. Dissolve bouillon cube in boiling water. Add wine, onion, curry powder and pepper. Pour over chicken. Cover with foil and bake for 30 minutes at 350°. Uncover and bake 45 minutes until tender. Remove chicken to a warm serving platter.
Mix together and bake at 350° for an hour. Let stand 5 minutes before eating.
Mix margarine or butter, sugar and Crisco together, then add eggs 1 at a time, mixing well. Add flour, salt, sweet milk and flavoring. Pour into greased and floured tube cake pan. Bake at 325° for 1 hour and 15 minutes.
Melt shortening. Blend in flour. Add milk and cook until thickened, stirring constantly. Add cheese and stir until melted. Add ham. Heat through. Serve over baked potatoes, noodles or rice.
Drain hominy. Layer hominy, chili peppers, whipping cream, sour cream and cheese, ending with cheese. Cook, uncovered, in 350° oven for 1 hour. If too soupy, leave in oven for 10 to 15 minutes more.
Cut chicken into 1/2-inch cubes. Brown in oil until tender. Add onion, celery and peppers. Cook until crisp-tender. Add remaining ingredients. Cook 10 minutes. Serve with crackers.
Heat oven to	400°. Grease 10-inch pie plate. Brown beef and onions; drain.	Add butter. Stir in salt and pepper. Spread in	plate.	Beat milk, baking mix and eggs smooth, 15 seconds on high speed. Pour into plate. Bake 25 minutes. Top with tomatoes, sprinkle with cheese. Bake until knife inserted in center comes out	clean, 5 to 8 minutes.	Cool 5 minutes. Yields 6 to 8 servings.
Cut sausage into bite size pieces. Saute in vegetable oil. Stir in onions and green pepper; continue to saute until vegetables are tender. Stir in water, pimiento, MBT and black pepper. Bring to a boil. Stir in the rice and black-eyed peas. Cover; lower heat and simmer for 20 minutes. Makes 6 servings (about 1 cup each).
Grind (coarse ground) meat (butt and ham); add seasonings. Mix well. Stuff in casing. Freeze. Cook as you do any kielbossi.
Beat sugar, butter and salt with mixer for 5 minutes until creamy. Add eggs and beat until it looks like whipped cream. Add bananas; mix well. Add baking soda and powder; beat well. Add flour, one cup at a time, until mixed well. Add the nuts and mix until completely blended. Bake at 350° for one hour.
Blend butter and brown sugar together. Add eggs. Sift together flour, soda and salt. Add to blended mixture. Add nuts. Next, roll mixture into 2 rolls. Wrap in wax paper and store in freezer overnight. Slice in 1/4-inch slices. Bake in a 350° oven for 12 to 15 minutes.
In a 2-quart casserole, put a layer of crumbs, a layer of oysters, a layer of cheese and sprinkle with red pepper. Repeat layers. Add milk and eggs, blended together. Pour melted margarine over top. Bake at 350° for 30 minutes.
Sprinkle cucumbers with salt. Let stand 1 hour. Drain. Add onions and peppers. Mix last 4 ingredients. Boil to dissolve sugar. Pour over cucumber mixture. Refrigerate. Keeps well.
Mix cake mix according to directions. Pour in sheet cake pan. Mix together cream cheese, egg, sugar and 1/2 c. chocolate chips. Drop on top of cake batter and cut through with knife. Top with rest of chocolate chips and pecan pieces. Bake at 350° for 25-30 minutes.
Fry bacon until crisp, then crumble. Slice onion into rings. Mix broccoli, cauliflower, cheese, onion and bacon in large bowl. In small bowl, mix mayonnaise, sugar and vinegar. Pour mixture over vegetables. Let set for flavors to blend.
Melt peanut butter and oleo. Add powdered sugar and graham cracker crumbs. Spread on a cookie sheet. Melt chocolate chips and spread on top of graham cracker mixture. Chill in refrigerator to cool.
Brown lightly floured meat in shortening. Add remaining ingredients and cook over low heat for 2 hours, stirring occasionally.
Mix lemon jello with hot water; add juice from fruit cocktail (if not enough juice, add water to make 1 1/2 cups liquid); chill until thick. In separate bowl, beat cream cheese (softened) with drained fruit cocktail. Beat chilled, thick jello mixture until foamy, then add to cream cheese/fruit cocktail mixture. Fold in Cool Whip. Pour into serving dish and chill.
Heat oven to 350°. Mix flour, butter and powdered sugar, forming dough. Press into ungreased 8 x 8 x 2-inch pan, building up the sides 1/2-inch. Bake 20 minutes.
Drain pineapple and reserve juice. Combine pineapple juice with orange juice, lemon juice, water, sugar, salt and cornstarch. Stir and cook for approximately 10 minutes. Peel, section and slice a medium-size orange. Add pineapple tidbits and orange bits to sauce. Heat; keep hot.
Cut up onion and cabbage. Combine all ingredients in a large pot and cook on high for about 10 minutes. Then cover and simmer for a while longer until vegetables are tender. Salt, pepper and herbs to taste.
Combine vegetables in a large bowl; set aside. Combine remaining ingredients. Stir until sugar dissolves. Pour marinade over vegetable mixture and toss well. Chill at least 12 hours. Yields 10 to 12 servings.
Sift first 4 ingredients together in large bowl. Add shortening and blend well. Dissolve yeast in water and add to milk. Add to flour and mix to soft dough. Turn on board and knead until smooth, roll out and cut into biscuits. Brush with oil and put on cookie sheet. Let rise until double in size, about 45 minutes. Bake at 400° until golden brown.
It is better to eat soup with someone you love, than to eat steak with someone you hate.
Melt butterscotch chips. Stir in potatoes and nuts. Drop by teaspoonfuls onto waxed paper on cookie sheet. Cool.
Put apples in a buttered casserole. Toss with 2 tablespoons lemon juice. Mix flour, sugar, cheese and melted margarine. Pour mixture over apples. Bake at 350° for 20 to 30 minutes. Serves 6.
Preheat oven to 350°. In large bowl, combine peanut butter, butter, brown sugar and granulated sugar. Beat until creamy. Gradually add eggs and vanilla. In small bowl, combine flour, baking powder and salt. Blend into peanut butter mixture. Spread into a greased 13 x 9 x 2-inch pan. Sprinkle chocolate chips over top. Place in oven 5 minutes. Remove from oven and run knife through to marbleize. Return to oven and bake 30 minutes.
Mix ingredients in large bowl. In bottom of well-greased and floured pan, put a layer of cinnamon, brown sugar and nuts. Pour a layer of batter. Repeat until ingredients are gone. Bake at 325° for 60 to 65 minutes.
To beans add sugar, vinegar and salt. Cover with water and boil for 20 minutes. Can and seal.
Blend the chopped cucumbers with the yogurt and onion until smooth. Add salt to taste and chill before serving. Garnish with cucumber.
Drain fruits (save cherry juice). Cut pineapple into pieces. Combine fruit and cottage cheese. Add Cool Whip. Stir in marshmallows. (Add a little cherry juice if too dry.) Refrigerate.
Heat oil in saucepan over medium heat. Add onions, garlic, mushrooms and green pepper. Cook for 5 minutes, stirring often. Cut plum tomatoes finely and add along with tomato sauce, carrots, parsley, basil, oregano, sugar, salt, pepper and chilies. Bring to boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
Place ground beef in bottom of casserole dish. Place chopped onion over beef. Drain green beans. Place over onion. Pour soup over green beans. Add Tater Tots and bake at 350° for 1 hour.
Grease and flour 8 x 13 pan. Bring to a boil the oleo, shortening, water and cocoa. Pour mixture over the sugar and flour. Add the buttermilk, vanilla, eggs and soda. Bake at 350° about 40 minutes (use toothpick test).
Blend honey and butter together. Add beaten eggs and broken pecan meats. Pour into pie pan lined with pastry. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for an additional 30 minutes or until set.
Boil sugar, water and Karo until it spins a long thread 6 to 8 inches. Add peanuts and stir constantly until light golden brown. Remove from heat and add soda, butter and vanilla. Stir until butter melts. Candy will foam up.
Combine cake mix, pudding mix, oil, water and eggs in bowl; mix well. Stir in poppy seed. Pour into greased and floured Bundt pan. Bake at 350° for 45 minutes or until cake tests done. Invert onto wire rack or plate to cool. Yields 12 to 24 servings, depending on the thickness of each slice.
Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry chilies.
Combine first 4 ingredients. Spread on cookie sheet. Bake at 325° or 350° for 45 minutes, stirring every 15 minutes. When browned nicely, taken out of oven. Let cool. Take 2/3 of this and put in 9 x 13-inch dish or pan. Mix pudding with milk until thick. Pur over coconut mixture. Top with Cool Whip. Add reserved mixture on top. Refrigerate.
Mix 1 cup sugar, wine, lemon rind and sugar; allow to stand until sugar is dissolved. Combine milk and cream; add wine mixture gradually and beat until frothy. Add salt to egg whites and beat until stiff. Add remaining sugar gradually, beating well after each addition. Pour milk mixture into punch bowl, top with spoonfuls of egg white mixture sprinkled with nutmeg.
Soften the cream cheese in microwave. Spread in bottom of large square pan (12-inch). Spread the chili over cream cheese. Grate and spread the cheese or chop the jalapeno peppers and spread over chili before using plain Monterey Jack cheese. Bake at 275° for 25 minutes.
Grate carrots fine. Chop apple in small pieces. Add raisins and 2 tablespoons or more of mayo or Miracle Whip. Stir until well mixed. Refrigerate for 1 hour. One teaspoon lemon juice will keep apple and carrots fresh looking (optional).
Drain beets well. Add thinly-sliced onions. Add lemon juice, olive oil and black pepper. Mix well. It is best if made the day before so flavors will blend. Refrigerate until ready to serve. Serves 8 as a side dish.
Place fillets in greased, shallow baking dish. Sprinkle with lemon juice, paprika, salt and pepper. In saucepan, heat butter, blend in flour and add milk. Cook until bubbly. Pour sauce over fish. Sprinkle buttered bread crumbs over all. Bake in preheated 350° oven for 30 minutes.
Combine first 5 ingredients, mixing well. Heat bacon drippings in black iron skillet or corn bread pan. Pour about of drippings into corn bread mixture and mix well. Pour into skillet and bake at 400° for 30 minutes.
Serve with crackers. Mix all ingredients. Form into a ball. Chill for several hours. Pour more cocktail sauce on top of crab ball when ready to serve. Use as a cracker spread.
Butter casserole dish. Layer bread, sausage and cheese. Mix beaten eggs, mustard, milk and salt. Pour over sausage mixture. Refrigerate overnight. Bake for 1 hour at 325°.
Saute onion and celery in butter. Add cut up pork. When nicely browned, add soy sauce and pepper. Cook over medium heat for 1 hour, adding 1 cup of water to keep moist. Add gravy; heat through. Serve over rice with chow mein noodles on top.
Combine flour, baking soda and salt. Set aside. Combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture. Mix well. Stir in chocolate chips and nuts. Wrap in waxed paper. Chill 1 hour until firm. Divide dough into 4 parts. On wax paper, shape each part into 9 inch roll. Cut each chilled roll into nine 1-inch slices. Cut each slice into 4 quarters. Place on ungreased cookie sheet. Bake at 375°. May refrigerate up to 1 week or freeze.
This can be made in oven. I use a crock-pot. Cook all ingredients until done. Remove meat and slice very thin. Strain the broth and pour back into the beef.
Brown ham, onion, green pepper, garlic clove in the butter. Add tomato pulp and cook 10 minutes. Add pepper, curry powder, mushrooms and liquid. Cook noodles in salted water and drain. Butter baking dish and add the ingredients to cooked noodles. Cover with grated cheese. Bake in 400° oven for 15 to 20 minutes.
Peel the potatoes, carrots and onions. Halve the potatoes and quarter the carrots. Put them to boil with enough water to barely cover them. Add the oil and seasonings. Cook until tender; add the artichokes with some of the liquid. The artichokes can also be halved. Cook until heated and some of the water has been reduced. Thicken by adding the flour, diluted with a little cold water and add to the boiling pot; it should be a little sour. You can add more liquid from the artichokes or add a little lemon juice.
Mix all ingredients together. Put in casserole dish. Bake at 350° for one hour. Serves 4.
Boil water and sugar until sugar dissolves. Combine cranberry cocktail, pineapple and orange juices. Chill well. Add lemon lime juice to cranberry mixture just before serving. Add ice ring frozen with green cherries.
Bring water, sugar and instant coffee to boil in saucepan. It will be dark and syrupy. Add vanilla and vodka and mix. Pour into decanter and serve.
Brown chops in oil. Spread rice in bottom of rectangular baking dish. Reserve 1 tablespoon onion soup mix. Sprinkle rest over rice. Drain mushrooms, reserving liquid and distribute mushrooms over rice. Add hot water to reserved mushroom liquid to total 3 cups liquid and pour over rice. Arrange chops on top of rice mixture. Sprinkle with reserved tablespoon onion soup mix. Cover tightly with foil. Bake at 350° until tender, 45 minutes to 1 hour. Serves 6.
Combine sugar with cornstarch and tapioca. Add fruit and mix. Fill pastry lined pie pan with fruit. Dot with margarine. Cover with top crust and bake at 375° for 40 to 50 minutes.
I use log shaped container (coffee can maybe). Place layer pineapple and layer of Cool Whip, mayonnaise, honey and vanilla mixture. Continue same until can is filled. Place cherries or pecans in pineapple holes. Make day before. Slices are easily separated for serving.
Drain kraut (save liquid). Heat liquid to boil. Add sugar, celery, onion, peppers and pimentos to liquid. Pour mixture over kraut and store in refrigerator overnight. Keeps well in glass jar with lid.
Sift together flour and sugar. Mix in saucepan oleo, cocoa, Crisco and water. Bring to a boil, then pour over flour and sugar; mix well. Add butter, eggs, soda, cinnamon, vanilla and salt. Grease a large cookie sheet (edges, too) and pour mixture. Bake 20 minutes at 400°.
Pour peaches (or other canned fruit) in a 9 x 9-inch pan; sprinkle cinnamon and dot with butter. Mix together remaining ingredients and pour over fruit. Bake for 45 minutes to 1 hour at 400°. Serve warm with ice cream.
In bowl stir together eggnog, brandy, orange juice, water and allspice. Chill.
Wash beans through colander. Soak overnight. Drain. Add molasses and salt. Bury pork in beans and cover with hot water. Bake at 325° for 4 to 5 hours. Add more water during baking, if necessary.
Put the apricots and water in a small pot. Put pot on stove and boil for 10 minutes, until apricots fall apart when stirred. Using a pot holder, remove the pot from the heat. Stir the apricots well to break them up. Put them into a bowl. Add the sugar and raisins. Stir them well. Add the crushed pineapple. Stir again.
Cut eggs in half lengthwise. Scoop out yolks and put in medium-sized bowl. Stir in salad dressing or mayonnaise to make it of spreading consistency. Add mustard; salt and pepper to taste. Fill egg halves with the yolk mixture. Garnish lightly with paprika.
In blender, mix everything together, except bacon and Cheddar, for 1 minute. Pour into pie shell and add bacon and cheese. Bake at 425° for 15 minutes, then at 350° for 30 to 40 minutes more.
Butter a jelly roll pan. Place a fillo layer in pan and brush with butter. Do this for about 5 layers. Sprinkle with ground nuts. Put on about 2 layers of fillo. Repeat this for as many layers as you wish (I usually do at least 6). Top with 6 layers of fillo leaves. Cut into squares and then cut squares in half to form triangles. Bake at 300° for about 1 1/2 hours (or until golden brown). Boil sugar, honey and water together in saucepan. Pour over baked Baklava. Could also mix ground cinnamon and cloves with walnuts.
Mix dry ingredients in large mixing bowl. Add eggs, milk, oil and vanilla. Beat at medium speed for 2 minutes. Remove from mixer and stir in boiling water (batter will be thin). Pour into 2 greased and floured layer pans or one 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes for layers, 35 to 40 minutes for the 13 x 9-inch pan or until a toothpick inserted in the center comes out clean. Cool 10 minutes.
Parboil sliced yellow squash and drain well. Mix other ingredients and combine with drained squash. Place in casserole dish and top with cracker crumbs. Bake at 350° for 45 minutes.
Bring water to a boil, then slowly add sugar. Heat slowly and stir until all sugar is dissolved. Stir in flavorings. Simmer until desired consistency is attained. Let cool. Makes about 1 3/4 cups of syrup.
Cut up celery and onion into small pieces; saute in butter or oleo. Slice up cabbage, removing the heart; boil for about 10 minutes. Beat eggs with fork, then add bread crumbs, milk, seasonings, celery and onion. Mix well all together; put into buttered casserole. Sprinkle cracker crumbs on top; dot with butter or oleo. Bake for 1 hour at 300°.
Mix ingredients and pour into 2 pie crusts. Bake at 350° for 30 to 40 minutes.
In a heavy bottomed stockpot, combine fat from stock and margarine. Over medium heat, melt fats and add peppers and onion; saute until half cooked. Add flour and stir well. Continue stirring for 5 minutes. Do not brown. Add chicken stock and stir in with a whisk. Add rice and simmer low for 20 minutes until rice is tender. Add pimento, chicken meat, sherry and light cream. Bring back to simmer, adjust seasonings and serve. Yields ten (8-ounce) servings.
Combine all cake ingredients in large mixing bowl. Beat at low speed until moistened, then at medium speed for 2 minutes. Pour into greased and floured 12 cup tube pan. Bake at 350° for 40 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes, then remove cake and place on wire rack. When cool, use a toothpick and poke holes in top of cake. Pour glaze over top and sides of cake. Allow to cool completely before cutting.
Melt butter and pour in 9-inch square pan. Pour fruit including juice in pan. Combine sugar and flour. Add eggs. Beat well. Spoon dough over fruit. Bake at 300° for 30 minutes.
Roll out package of crescent rolls. Spread cream cheese on top of dough. Spread dry beef evenly on top of cream cheese. On top of dry beef evenly spread parsley. On top of parsley sprinkle Parmesan cheese. Roll dough into a log and cut into pieces (approximately 1/4-inch). Lay on cookie sheet and bake for 10 to 12 minutes.
Place rhubarb in bottom of pie shell. Beat eggs, sugar, vanilla and flour. Add milk and mix well. Pour over rhubarb. Add top pie shell and bake at 400° for 15 minutes. Lower temperature to 350° for 45 minutes.
Mix thoroughly butter, confectioners sugar, egg and flavorings. Blend in flour, soda and cream of tartar. Divide dough in half, color portions of 1/2 with food colors. Cover dough, chill 2 to 3 hours. Heat oven to 375°. Roll plain 1/2 of dough to 1/8-inch thick on lightly floured cloth-covered board. Cut with tree, star, ball or other decorative cookie cutters. Bake on lightly greased baking sheet. Roll colored doughs, cut out different shapes to fit on top of each plain cookie shape. If you wish to hang them on your Christmas tree, insert a small piece of a paper drinking straw through the top of each cookie before baking. Bake 7 to 8 minutes, until edges are golden brown. Makes 2 dozen.
Brown ground beef in a small amount of bacon grease; drain. Add onions, garlic powder, celery salt, salt, pepper, cayenne, beer, beef broth and enough water to cover meat. Simmer for 30 minutes. Add tomato paste, chili powder, oregano, brown sugar and green chilies. Simmer about 45 minutes. Cool, then add cumin when ready to serve.
To prepare cod fish: Soak the cod for 12 hours in enough water to cover. Change water once. Drain well. Dice cod.
Flour fish and brown on both sides. Add water, garlic, parsley, salt and pepper. Bring to boil and simmer about 4 minutes. Makes 1 serving.
Mix cream cheese, sugar and flour until soft and smooth. Add eggs, one at a time, beating well after each, then add milk, orange and lemon peel and vanilla.
Place apples and 3/4 cup sugar in an 8-inch square dish. With pastry blender, mix flour, 1/3 cup brown sugar, oats, butter and cinnamon until crumbly. Sprinkle over top of apples. Microwave at High power (10) for 9 to 12 minutes before serving. Serves 6 to 8.
Add all the ingredients. Bring to a boil. Boil for 12 minutes or to the soft ball stage. Remove from heat and add peanut butter and marshmallow cream.
Spray pan, add rice. Pour soup and milk over rice. Lay cut up chicken over rice mixture. Sprinkle with dry onion soup mix. Cover with foil. Bake at 325° for 2 hours and 15 minutes.
Brown meat in butter. Arrange onions over meat. Mix remaining ingredients and pour over meat and onions. Cover and simmer for 3 hours. Do not stir. This can also be done in the crock pot, and it will take more than 3 hours.
In heavy saucepan over medium heat, melt butter. Add milk, chocolate chips and powdered sugar; bring to boil and cook 5 minutes. Remove from heat and add vanilla. Pour into pint jars or other containers. Seal and refrigerate. Heat in microwave or pan; pour over ice cream.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla.
Combine first 5 ingredients. Mix with a spoon. In a separate bowl, mix with a mixer the next 3 ingredients (eggs, oil and vanilla) then add to dry ingredients and mix with a spoon. Add other ingredients one at a time, mixing with a spoon. Batter will be thick. Bake at 350° for 45-50 minutes or until toothpick comes out clean. Bake in a greased and floured 9x13 pan. Don't let it set over 15 minutes in pan after taking it out of the oven.