HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli according to package directions, omitting salt. Drain. Arrange broccoli in a lightly greased 1-quart casserole. Place ham slices over broccoli. Set casserole aside.
Combine first 3 ingredients in a saucepan; cover and cook over medium heat 5 minutes. Combine 1 cup sugar and cornstarch; gradually stir into rhubarb mixture. Bring to a boil, stirring constantly; boil 1 minute. Remove from heat; set aside.
Place the roast in an oven roasting bag. Put the bacon across the roast. Add the onions, potatoes, carrots and mushrooms. Sprinkle with the Worcestershire sauce and 7 Seasons. Slice the butter on top of the vegetables. Bake at 350° for 1 1/2 hours. Take out of the oven and add the mushroom soup. Bake at 150° for 30 minutes.
Soften yeast in water. Combine in bowl sugar, butter, milk and salt. Cool to lukewarm. Blend in eggs and yeast. Gradually blend in flour to make a stiff dough. Knead until smooth and satiny. Place in greased bowl. Let rise until light. Divide into 3 or 4 parts. Roll out, spread with Nut Filling (or poppy seed filling). Roll like jelly roll. Put on baking pans. Let rise again. Bake in 350° oven until done (about 35 minutes).
In a 2-quart mixing bowl, stir together flour, baking powder and salt. Cut in butter. Stir in raisins, caraway seed and orange peel. Beat buttermilk, egg and baking soda to blend in a small bowl. Stir liquid mixture into dry ingredients, blending only until dry ingredients are moistened. Cook for 10 to 11 minutes or until dough is firm.
Brown ground beef and onion. Grate cheese and set aside. Mix macaroni (drained) and cooked meat. Add pizza sauce, tomato sauce, tomato paste, sugar, garlic salt, onion salt and oregano. Place 1/2 mixture in buttered casserole. Top with 1/2 Mozzarella cheese. Add remaining mixture and top with rest of Mozzarella cheese. Sprinkle with Parmesan cheese. Slice pepperoni thin and place on top. Bake at 350° for 45 minutes.
In a large bowl beat egg. Stir in 1/3 c. soup, bread crumbs, salt & pepper. Add beef, mix gently. Shape into 6 oval patties. Brown in skillet over medium heat for 3-4 minutes on each side. Remove & set aside. In the skillet combine flour & water until smooth. Add ketchup, Worcestershire sauce, mustard & remaining soup. Bring to a boil & stir for 2 minutes. Return patties to skillet, cover and simmer for 15 minutes. Serve over noodles.
Drain pineapple slices, reserving 1/2 cup juice. Cut pineapple slices into quarters; set pineapple and juice aside. On waxed paper, mix flour and salt; use to coat chicken breasts. In 10-inch skillet over medium heat, in hot salad oil, cook chicken breasts until golden and fork-tender, about 10 minutes, turning once. Remove chicken breasts to warm platter; keep warm.
Melt 1 tablespoon butter in a large saucepan over medium heat. Add mushrooms and cook until tender, stirring constantly. Remove from saucepan; set aside.
Mix oleo and sugar; add eggs and beat. Add lemon juice and peel. Sift together flour, baking powder and salt. Add alternately with the milk. Put in bread pan and bake in 350° oven for 55 minutes.
Brown hamburger and drain. Fry bacon. Drain and crumble. Add all ingredients. Cook in slow cooker 4 to 5 hours.
Mix, tomato sauce, sugar, garlic, onion and basil; simmer. You can add browned ground meat if desired. A jar of Prego spaghetti sauce adds a good flavor and and makes a larger amount. Serve over cooked and drained spaghetti.
Mix flour and salt. Melt Crisco over low heat and add warm water to melted Crisco. Add water and dissolved dry yeast and sugar; pour over flour and mix well. Make a soft dough. Add more flour if needed. Knead well until dough is soft but not sticky. Add flour if needed for sticky dough. Cover with plastic until dough doubles in size (approximately 1 1/2 hours). Divide into equal pieces. Shape round like a grapefruit. Set on a floured cloth and let rest approximately 1 hour. Flatten dough and roll and cut with 4-inch cutter.
Mix milk and vinegar; let set. Beat vinegar mixture and remaining ingredients in a bowl on medium speed for 30 seconds. Beat on high for 3 minutes. Bake at 350° for 40 to 45 minutes.
Sift flour and sugar in a bowl. Heat margarine, cocoa and Coke to boiling point; pour over flour mixture. Add buttermilk, soda, eggs, vanilla, salt and marshmallows. Batter will be thin and marshmallows will float on top. Pour into a greased and floured 10 x 12-inch pan. Bake at 350° for 30 to 35 minutes.
Mix in skillet and bring to a boil. Turn down and simmer for 3 minutes. Stuff tortillas with apple pie filling that has been sprinkled with cinnamon and sugar. Roll tortillas and place in baking dish. Pour sugar mixture over tortillas; allow to sit for 30 minutes. Bake at 350° for 20 minutes.
Line cool baking pie shell with berries. Combine sugar, cornstarch, salt and water. Cook over low heat until thick and clear. Add red food coloring. Pour glaze over berries.
In an iron skillet, put oleo, dates, white sugar and egg; cook for 5 minutes, stirring constantly. Add Rice Krispies, vanilla and nut meats. Turn off heat and while still warm, take by teaspoons and roll in flake coconut or powdered sugar. Put on wax paper to harden.
Blend sugar, Crisco, eggs, sour cream and bananas. Sift soda with flour and salt. Stir into banana mixture. Add nuts. Pour in greased loaf pan. Bake at 350° for 1 hour.
Preheat oven to 375°. Cut a lengthwise groove into each potato. Drip the orange juice into the grooves and fill each groove with pineapple sections. Wrap with aluminum foil and bake until tender, about 1 hour. Sprinkle with curry or nutmeg if desired.
Put thawed hash browns in a 10 x 13-inch baking dish. Set aside. Heat half and half, margarine and salt in a saucepan. Do not boil. Pour over hash browns. Sprinkle generously with Parmesan cheese and paprika. Bake for 1 hour at 325°.
Put the popped corn in a large, buttered roaster. Boil margarine, sugar and syrup for 5 minutes, stirring constantly. Just before you remove it from heat, add the Jell-O. When Jell-O is dissolved, remove from heat and add salt and soda. Pour over corn and bake at 250° for one hour, stirring every 15 minutes.
Gather and dry such herbs as you may be able to obtain such as sage, sweet marjoram, lemon thyme, winter savory, sweet basil, celery seed, chives, etc. Powder these in a blender and place in closed jars for use in cooking. Season gravies, soups, breadings for steaks and chops, salads and etc.
Toss all together in large bowl. Serve with Sweet Onion Dressing, or the dressing of your choice.
Cook all ingredients except sugar and celery for 3 hours. Add sugar and cook 1 hour. Add celery and cook 30 minutes. Seal in hot jars immediately.
Mix eggs and butter together. Add vanilla and sugar; mix well. Add flour, cocoa and nuts. Mix well. Pour in greased pan and bake at 350° for 45 minutes or until done.
Roll out half of pastry for bottom crust. Line a 9-inch pie plate. Crush 1/2 cup of the berries. Combine with sugar, tapioca and salt. Cook and stir until thickened and bubbly. Add remaining berries. Pour into pastry shell; dot with butter or margarine. Roll out remaining pastry; adjust top crust. Seal and flute edges; cut slits for steam to escape. Bake in 400° oven for 30 to 40 minutes or until browned. Serve pie warm.
Preheat oven to 350°. Brown ground beef and onion in skillet and drain. Mix all ingredients except French fried onions in a large bowl. Spread into a 13 x 9-inch baking dish. Bake 30 minutes. Add French fried onions and bake 10 to 15 minutes more. Makes 8 servings.
In stock pot, place corned beef, bay leaves, chilies, cinnamon sticks, peppercorns, garlic and onion and cover with water. Boil for 4 to 5 hours. Combine remaining ingredients and set aside. When corned beef is removed from pot and still hot, rub remaining ingredient mixture all over. Place on grill and cook until crunchy, about 5 to 10 minutes.
Cook until it starts to boil, then add peanuts and cook until it turns dark. Add soda. Pour on buttered foil. Let cool, then break up in pieces. Best to cook in iron skillet.
Microwave Directions: On a 9-inch microwave-proof plate, combine cereal, pepper, dressing and Italian seasoning; toss to coat well. Microwave at High (100%) for 1 to 1 1/2 minutes until hot; stir. Sprinkle with cheese. Microwave at High for 30 to 40 seconds or until cheese melts. Serve at once.
Coat chicken with flour. Arrange chicken in a single layer with skin down in melted butter in a 13 x 9 x 2-inch baking dish. Bake, uncovered, in a 425° oven for 30 minutes. Turn chicken. Bake until brown, 15 to 20 minutes longer, until tender. Remove from oven and reduce temperature to 325°. Pour off excess fat. Combine evaporated milk, soup, cheese, salt and pepper. Add onions and mushrooms to chicken. Pour soup mixture over chicken. Sprinkle with paprika. Cover dish with foil. Return to oven for 15 to 20 minutes. Serves 6. Great over rice.
Combine all ingredients and mix well. (You can use the blender to mix ingredients.) Makes about 3 1/2 cups. Keep a long time refrigerated. Great on London Broil steak. Marinate meat overnight in sauce.
Brown hamburger and sausage and drain. Combine with oregano, garlic and sauce and put in skillet; add cheese. Stir until melted and then cool. Spread on bread. May be stored in refrigerator until ready to use. Place on cookie sheet. Bake at 350° for 10 to 15 minutes. Spread is enough for two loaves.
Beat eggs. Add oil, sugar, zucchini, vanilla and cream together. Add flour, soda, baking powder, salt and cinnamon. Bake in 2 loaf pans at 350° for 1 hour.
Combine butter, peanut butter, sugars, corn syrup and eggs. Stir until smooth. Add vanilla. Sift together soda, salt, flour and oatmeal. Stir into butter mixture. Stir in M&M's and chocolate chips. Put 1/4 cup dough on cookie sheet for each cookie. Flatten each cookie lightly. Bake at 375° for 10 to 12 minutes.
Mix for 1 minute. Drop with teaspoon. Bake at 350° for 12 minutes. Don't brown them. Yields 3 dozen.
In a heavy 8 to 10-inch skillet, heat 1/4 cup of oil. When the oil is very hot, stir in the onions and garlic and cook over moderate heat, stirring frequently for 5 minutes or until they are soft but not browned. Stir in the green pepper strips and cook, stirring occasionally, for 8 to 10 minutes or until the peppers are barely tender. Drain the tomatoes and stir them into the skillet along with the basil and Tabasco. Increase the heat and cook, stirring constantly, for 2 to 3 minutes or until most of the liquid has evaporated.	Cover the skillet lightly to keep the Piperade mixture warm and set aside.
Mix 3/4 cake mix, 1 egg, 1 cup milk, cream cheese, 2 tablespoons lemon juice and 1/4 cup oil. Blend remaining cake mix, 1 egg and remaining oil. Line baking dish with the mixture; pat down flat. Pour in cream cheese mixture and bake at 350° for 1 hour. Cool; top with cherry pie filling and refrigerate.
Cream sugar, shortening and margarine. Add eggs and beat. Mix in flour and baking powder, adding milk alternately. Add vanilla and pour in 2 round greased and floured pans. Bake at 350° for 30 minutes. Cover first layer with pineapple and top second layer with Boiled Frosting.
Press crushed cookies and melted butter or margarine into 9-inch spring-form pan. Set aside. Pour warmed caramel dip over chocolate crust; sprinkle pecans over dip. Mix cream cheese, sugar and vanilla at medium speed until smooth. Blend in eggs, one at a time, at low to medium speed until well blended. Add melted chocolate chips and mix until well mixed.
Mix ingredients in order, stirring just enough to combine. Pour into greased loaf pan and bake at 350° for 1 hour. Especially good sliced thinly and spread with softened cream cheese.
Steam broccoli. Place in greased casserole dish. Sprinkle 1 tablespoon sugar over broccoli. Slice hard-boiled eggs and lay on top of broccoli. Cover eggs and broccoli with 2 cups of shredded Cheddar cheese. In separate bowl, mix 1 tablespoon of milk with can of mushroom soup. Layer on top of casserole.
Slice Twinkies	in half; put in oblong dish with cream up. Then slice bananas, then crushed pineapple. Fix pudding like the box says to do. After it is thick, add Cool Whip, then put on top. You can put nuts on top if you like.
Combine first 4 ingredients to make sauce. Simmer sauce until jelly is melted. Saute sausage and combine with sauce; also add pineapple.
Bring first 3 ingredients to a boil. Drop in Ritz crackers. Do not stir. Boil 2 minutes, then pour in unbaked pie shell. Dot with butter, brown sugar and cinnamon. Put crust on top and bake 20 minutes at 450°.
brown sausage, drain off fat. Combine with rice, consomme, onion and mushrooms in a 9 x 13 dish. Cover with foil and bake at 400° for 45 minutes. Stir gently before serving.
Brown ribs on all sides in a Dutch oven or stock pot pan. When well browned, remove from pan and drain off fat. Add sauerkraut to the pan; add meat and rest of ingredients and cook until meat is done. Take out meat from the sauerkraut mixture and remove bone, fat and gristle. Tear meat into bite size pieces and return to pan. Continue to simmer for several hours. Salt and pepper to taste.
Mix jello, water, lemon juice and rind and salt. Let partially set or jell. Whip ice cold milk. Add sugar and fold in the jello. Put layer of crushed wafers in bottom of Pyrex dish. Add jello mixture after beaten stiff and top with more crushed wafers.
Mix together and put into a lightly-greased and floured 13 x 9 1/4 x 2-inch pan.
Dip washed and dried chicken in melted butter. Dredge in bowl of dressing mix, cheese and crumbs. Bake, uncovered, in well-greased baking dish at 350° for 35 to 45 minutes or until golden.
Mix Cool Whip, cream cheese and powdered sugar. Spread over cooled crust. Arrange drained fruits over crust.
For rhubarb sauce, combine the sugar, cornstarch and cinnamon. Add rhubarb and water. Cook and stir until mixture is boiling; cook 1 minute more. Pour into a baking dish; dot with margarine. Place in a hot 400° oven while preparing biscuits.
Combine all ingredients and cook 1 hour. Put into sterilized jars. Makes 5 pints.
Mix all ingredients except water, then add water, a teaspoon at a time, to make thick dough. Shape into a giant cookie and bake at 350° for 10 to 12 minutes.
Cream together sugar, butter and cream cheese. Add eggs, one at a time, blending after each one. Add salt and vanilla. Blend in flour until smooth. Bake at 375° for 90 minutes.
Cut cabbage and boil. Cut sausage in large pieces. Salt and pepper to taste. Sprinkle a little red pepper to taste. Cook about 1 hour on medium heat. Turn down to low heat. Cook 1 hour and let simmer on low heat.
Mix in blender with crushed ice. Serve in coconut shell cup or tall Collins glass. Garnish with orchid, pineapple and mint leaves. Serve with 2 straws.
Cream butter. Add cake mix. Beat in eggs. Add water. Mix in toffee bits and pecans. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Let stand for a few minutes before removing from pan. Do not over bake.
Mix the first 3 ingredients and let stand 2 minutes. In another large bowl, mix remaining ingredients. Add yeast mixture. Add flour, a little at a time, until smooth. Pat a little vegetable oil on dough and let stand 20 minutes. Work dough 1 minute. On a floured surface, spoon out 1 tablespoonful of dough; with floured hands, roll dough into a ball and put on greased pan. Press center of dough. Place 1 teaspoon of fruit and top with Cheese Filling.
Saute onion, pepper and celery in margarine (or Pam) in a pan. Add ground turkey, seasoned salt, oregano, garlic, sugar, tomato sauce, chopped tomatoes, mushrooms and water. Simmer for 15 minutes. Using a 9 x 13-inch pan sprayed with Pam, add 8 ounces uncooked egg noodles. Cover with all sauce mixture and top with 8 ounces shredded Mozzarella cheese (low skim). Bake at 350° for 45 minutes. Let stand 15 minutes before cutting. Makes 8 servings.
Prepare ground meat, chop onion, grate cheese and chop jalapeno peppers; set aside. Mix cornmeal, eggs, milk, salt, soda, corn and bacon drippings.
Preheat oven to 350°. Put butter in 2-quart deep casserole or baking dish and melt in oven. Combine flour, sugar, baking powder, milk and vanilla. Blend lightly; batter will be slightly lumpy. Pour into center of melted butter. Top with fruit and whatever juices remain in can after draining. Do not stir. Sprinkle with cinnamon, if desired. Bake at 350° for 1 hour. Serves 6 to 8. Serve cobbler warm with a scoop of vanilla ice cream. Enjoy.
In a medium mixing bowl, beat eggs well. Stir in sour cream. Add corn syrup, maple syrup, vanilla, sugar, salt and butter; mix well. Stir in pecans; pour in pastry shell (unbaked). Bake in preheated 400° oven until crust is brown and filling is slightly puffy, 30 to 35 minutes. Cool before cutting.
Add all ingredients, then mix chili sauce and eggs together with meat. Bake at 375° in a 2-quart baking dish.
In a 2-quart saucepan over medium heat, in hot oil, cook pepper and onion until tender, stirring often. Add V-8 juice and garlic powder. Heat to boiling. Stir in rice. Reduce heat to low. Cover and cook 15 minutes. Uncover; cook 5 minutes more or until rice is tender and liquid is absorbed, stirring occasionally. Stir in cheese.
Drain pineapple and measure liquid; add enough water to make 1 cup and add to gelatin mixture. Stir in blueberries and drained pineapple. Pour into 2-quart flat pan, cover and put in refrigerator until set firm. Combine cream cheese, sour cream, sugar and vanilla and spread over congealed salad. Sprinkle with nuts.
Melt butter in milk in a small saucepan. Set aside. Mix remaining ingredients. Add milk and butter to batter and beat for 2 minutes. Grease and flour a tube pan. Bake at 350° for 40 minutes.
Cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add alternately with milk. Bake 45 minutes at 350° or until done. Frost with Caramel Icing.
Mix all ingredients together. Stir mixture into crackers and place on baking sheet. Bake at 250° for 15 to 20 minutes. Store in an airtight container.
Mix box of cake mix, 1 egg and butter. It will look like a glob; spread into the bottom of a greased 9 x 13-inch pan, then mix box powdered sugar, cream cheese and eggs; beat together until creamy. Pour over. Bake at 325° for 35 to 40 minutes or until golden brown. Put in refrigerator.
Start with yeast and sugar; add warm water and then Crisco. Scald milk and pour into mixture. Add some of the warm milk to the eggs; stir quickly. Add the eggs, sugar, salt and cold water. Start with 1 cup of flour and keep adding until you have a good dough. Sometimes it will only take 5 cups flour. Bake at 350° for 15 to 20 minutes.
Cook until very thick the flour and milk, then let cool. Beat sugar, butter and vanilla together. Add flour mixture; cream, very good, until right texture for frosting.
Chill juice and lemon soda until ready to use. Pour cranberry juice into large punch bowl. Add raspberry sherbet by putting scoops of it into the juice. Over the sherbet, pour lemon soda until punch is frothy and bubbly. Serve immediately.
Combine all ingredients. Chill. Delicious on romaine lettuce with bacon, coddled eggs and croutons.
Place green pepper, onion and pineapple on paper towel to absorb liquid. Blend ingredients well. Refrigerate and chill at least 1/2 hour. Shape into ball. Roll in chopped pecans, if desired. (I made it into 2 balls.) Great for parties.
Combine the 1 teaspoon sugar, the warm water and the yeast in a small bowl. Stir to mix and then set aside until mixture becomes bubbly. In large bowl, combine the remaining sugar, pizza sauce, water, egg, melted butter, salt, and basil. Mix well. Add 1 cup flour and the yeast. Mix well. Gradually add the remaining flour until a moderately firm dough is formed. Turn the dough onto a lightly floured surface and knead until it is no longer sticky. This sometimes take 4 to 5 minutes. Place in a large oiled bowl and turn the dough so that all surfaces are oiled. Cover and allow to rise in warm place until doubled, about 1 hour. Punch down the dough and pinch off portions about the size of a golf ball. Roll into balls (or shape as desired) and place on a greased baking sheet. Cover with towel and set in warm place until doubled. This will probably take about 45 minutes. Bake at 400 degrees for about 8 to 10 minutes or until rolls start to brown on top. Brush generously with butter or margarine. Place a piece of aluminum foil loosely over the top of the rolls and continue baking for an additional 2 to 3 minutes or until rolls are fully cooked. Remove from oven and brush again with melted butter.
Mix shortening, sugar, eggs and vanilla; beat until smooth. Sift flour, salt and soda; add to first mixture and mix well. Roll dough and mash with fork. Bake at 400° for 8 to 10 minutes.
Sift flour with salt and soda. Add sugar to eggs and milk. Beat thoroughly until sugar is dissolved. Then add melted butter and flour (enough to make a soft dough). Stir with knife. Roll 1/4 to 1/2-inch thick and fry in hot oil at 375°.
Cut orange peels into strips, about 1/4-inch wide. Poke holes into the ducks and force the peels into the holes. Completely cover the ducks with remaining orange peels. Cook the wild rice in 1-quart of water with 1 teaspoon salt for 40 minutes. Drain off unabsorbed water and dry the rice on a paper towel. Add onion, pepper, celery, mushrooms (sliced), pepper and melted butter to the rice and mix well. Stuff the ducks with this dressing and roast for 2 hours at 350°.
Combine and sift together all dry ingredients. Place in large bowl and make a well in the middle. Add oil, milk and mix thoroughly until dough is firm. Bread off pieces size of walnuts and press lightly onto greased cookie sheet. Bake at 350° for 10 minutes.
Sift flour, salt and baking powder; cut in shortening. Add enough cold water to make ingredients combine. Roll pastry 1/4-inch thick and cut in 8 squares.
Melt butter in large skillet. Careful not to overheat or burn butter. Spread about 1 teaspoon Dijon mustard in cavity of trout. Sprinkle with salt and pepper. Roll each trout in flour to coat. When butter is melted, but not changed color, place trout in heavy iron skillet being careful that the fish do not touch each other. Cook on one side until golden brown. Turn and cook other side the same. Remove fish to heated dish. Repeat until all trout are cooked. Add about 1/2 stick butter to skillet and melt. Then squeeze juice of one lemon into skillet. Stir well and pour a small amount of liquid over each trout as served. Dee-lish! The secret to good trout is to cook slowly about 8 to 10 minutes on each side.
Cook meat with onion and pepper. Add soup and mix together. Put into pie crust. Add top crust. Bake at 400° for 45 minutes or until crust is brown.
Mix together all ingredients. Bake in a 13 x 9-inch greased pan at 350° for 45 minutes.
Cream sugar and butter; add eggs. Beat 2 minutes. Mix dry ingredients and add to creamed mixture, alternately with milk. Mix well; stir in flavoring and nuts. Bake at 325° for 45 to 50 minutes in a greased and floured 9 x 13-inch or 8-inch pan.
Heat oven to 450°. Knead wheat germ into pizza dough. Spread dough to 1/2-inch thickness onto a nonstick baking pan coated with cooking spray, sprinkled with corn meal. In bowl, combine Ricotta cheese, Mozzarella cheese, garlic, oregano and thyme. Spread mixture onto crust. Top with vegetables. Coat with cooking spray. Bake 18 minutes. Top with 1/2 cup Mozzarella cheese; sprinkle edges with 1 tablespoon wheat germ. Bake 2 minutes more.
Boil sweet potatoes in jackets until done. Peel and cut into slices. Place half the slices in a layer in buttered casserole dish. Add half the brown sugar. Dot with half the butter and add a layer of cranberry sauce. Repeat layers. Pour orange juice over top. Bake in preheated 350° oven until heated through.
Stir together until well blended. Serve with pieces of fresh fruit (apples, pears, strawberries, bananas, etc.).
Mix mayonnaise, sour cream and taco seasoning. Layer ingredients in order listed. Serve with tortilla chips.
Put 1 cup noodles in bottom of ungreased casserole. Mix other ingredients; put on top of noodles. Cover with remaining noodles. Bake at 350° for 45 minutes.