HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli in microwave as per package directions. Remove; mix in soup, egg, horseradish, mayonnaise and water chestnuts.	Microwave on High 10 minutes. Remove; add cheese. Microwave on High 5 minutes. Remove; sprinkle top with cracker crumbs. Pour butter over and broil until crumbs are browned.
Press coconut and pecans in bottom of a 9 x 13-inch cake pan. Mix cake as directed. Pour over coconut and pecans. Melt margarine and mix with powdered sugar and softened cream cheese. Spoon over cake mix. Bake at 350° for 40 minutes.
Brown meat and onion in large skillet (drain). Add other ingredients, except cheese and Doritos. Bring to boil. Pour into casserole dish in layers. Put 1/2 crushed Doritos, cheese and 1/2 meat, then the other 1/2. Bake at 350° until cheese melts, about 20 minutes. Serves 8 to 10 people. Can be frozen.
Preheat oven to 350°. Grease a loaf pan. Beat shortening and sugar until smooth and creamy. Add salt, eggs, bananas, sour cream and baking soda. Stir in flour. Pour into pan. Bake 45 minutes to 1 hour.
*The amount should cover most of the rice, depends on whether you use breasts, or just legs and thighs.
Combine all ingredients and fold into sour cream. Chill approximately 2 hours before serving.
Heat juice from pineapple with sugar. Cool. Beat eggs, cream and flour. Mix this with juice and sugar mixture. Cook on low heat until thick. (Cool in refrigerator before mixing with fruit.)
Blend cream cheese and peanut butter. Add milk and powdered sugar; mix. Fold in Cool Whip. Place in graham cracker crust. Refrigerate. Can be eaten immediately.
Saute pecans in margarine; drain on paper towels. Beat cream cheese at high speed of electric mixer until light and fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Fold in pecans. Pour into crust. Bake at 350° for 45 minutes; turn oven off and partially open oven door. Leave cheesecake in oven for 30 minutes. Remove from oven; let cool on a wire rack in a draft-free area. Cover cheesecake and chill at least 8 hours. Garnish with toasted pecan halves, if desired.
Preheat oven to 350°. Sift flour. Cream the cooking oil and sugar together. Add eggs and bananas; blend well. Add buttermilk and flour alternately. Blend well. Add nuts and pour into medium loaf pan (oiled). Bake for 1 hour. Yields 10 servings.
In a large bowl, mix flour, sugar and yeast. In second bowl, beat egg, oil and warm water. Add to flour mixture and stir. Spoon into greased muffin tins. Make as many rolls as you need. Put remainder of batter in refrigerator. It will keep about 1 week. Makes 24 rolls. Bake at 400° until light brown.
Saute rice in butter. Add other ingredients; cover and simmer for 15 minutes. Delicious and easy.
Mix all ingredients, except flour and chips. Stir flour in last and follow with chips. Roll in balls and bake until done at 325°.
Line a 9 x 13-inch pan with all but 1/4 wafer crumbs. Cream butter and sugar together; add beaten egg yolks. Fold in beaten egg whites and vanilla. Add strawberry juice; cook to custard stage. Pour mixture into pan on top of crumbs. Place strawberries on top of mixture. Spread Cool Whip over strawberries and sprinkle with remaining crumbs. Refrigerate overnight.
Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in a preheated 325 degree oven until glassy and set out for 25 to 30 minutes.
Line bottom of 9 x 13-inch casserole with bacon. Add rice; sprinkle with seasoning packet. Put chicken pieces on rice and sprinkle with salt, pepper and paprika. Drain mushrooms and reserve juice. Pour mushrooms on chicken and sprinkle with oregano. Cover all with cream of chicken soup. Use mushroom juice and add water to fill 4 ounce can; pour over all. Sprinkle with parsley. Cover with foil; seal tightly. Bake in a 350° oven for 2 hours. Makes 6 to 8 servings.
Grease 2 loaf pans. Mix all ingredients with mixer. Bake at 325° for 1 hour. Let cool 10 minutes.
Grease and flour 9 x 13-inch pan. Mix in large bowl, flour, sugar and baking soda. In saucepan, mix 2 sticks oleo, 6 tablespoons chocolate syrup and water. Bring to a boil and set aside. In large measuring cup, beat (with fork) eggs, buttermilk and vanilla. Add chocolate mixture to flour mixture and stir in eggs, etc. No need for electric mixer. A big spoon is fine. Pour into pan and bake at 350° about 35 minutes.
Cut slits completely through brisket. Insert garlic and onion. Pour vinegar over the meat, working into slits. Refrigerate overnight.
Pre-heat oven to 375 degrees. Mix all ingredients except cheese and 1/3 C. oil. Put 1/3 C. oil in an iron skillet. Heat skillet for several minutes in oven. Pour half of mixture into skillet; sprinkle on half of cheese. Pour remaining batter into skillet, and cover with remaining cheese. Bake for 45 to 60 minutes or until tooth pick comes out clean.
Melt chocolate with butter; stir until smooth. Grind almonds with 1/4 cup sugar in blender. Beat egg yolks and 1/2 cup sugar until thick. Add chocolate and nuts. Beat egg whites until stiff. Gently fold into chocolate mixture. Bake for 50 minutes at 350°.
Cook broccoli until tender and set aside. Mix cream cheese, milk, Swiss cheese, Cheddar cheese and margarine. Add hash browns. Put half cheese mixture in baking dish. Add broccoli and then remaining cheese mixture. Put bread crumbs on top and bake at 350° for 45 minutes.
Whip butter in electric mixer 2 minutes, adding hot water gradually. Add flour, mixing to make soft dough. Stir in cheese and curry. Chill until stiff enough to handle. On floured board, roll dough into logs 1/2-inch in diameter, cut into 2-inch pieces. Brush with beaten egg, roll in sesame or poppy seed and place 1-inch apart on greased baking pan. Bake at 375° for 12 minutes or until firm.
Cook onion and pepper in butter until tender. Blend in flour. Add milk and cook until thick. Add seasonings, eggs, then crabmeat. Place in 6 well-greased 5 ounce cups. Bake in 350° oven 20 to 25 minutes. Serves 6.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over butter; pour condensed milk evenly over crumbs. Top with remaining ingredients. Press down.
Cook noodles, drain. Cook hamburger. Then mix with sauce. Add oregano to sauce. Use a 10 x 6-inch greased baking dish. Make layers of ingredients: half the noodles, half the cottage cheese, half the Mozzarella and half the sauce. Repeat with remaining amounts. Bake at 375° for 30 minutes. Serves 4 to 5.
Put rice, salt and water into a heavy saucepan. Cover and cook over medium heat until water boils. Reduce heat and simmer 15 to 20 minutes or until rice is tender. Remove from heat. Stir in milk and raisins; add slightly beaten eggs gradually while beating into rice mixture. Return to low heat and cook, stirring constantly, until mixture coats large metal spoon. Remove from heat; stir in vanilla and nutmeg. Serve hot or cold.
Brown meat; drain fat. Add ingredients. Place in cooking dish in oven. Sprinkle Cheddar cheese on top; bake for 20 minutes.
Gently rinse berries; pat dry and set aside. In a large mixing bowl, cream butter and sugar. Beat in eggs. Put 1 cup only of the berries in a blender and puree, then stir the pureed berries and juice, along with the 3 remaining cups whole berries, into butter-sugar-egg mixture.
Melt butter in large pot over medium-high heat. Saute onion in butter until tender. Reduce heat to low. Add gravy, milk and broccoli; heat slowly, stirring occasionally. Add cheese, salt and pepper. Heat, stirring frequently, just until cheese is melted. Serve. Makes about 4 cups.
Beat 4 minutes. Grease 2 loaf pans. Bake at 400° for 40 minutes.
Brown bacon until crispy and reserve drippings. Add onion and saute until clear. Add flour to form paste. Cook until golden brown. Add liquid from potatoes and stir. Add potatoes, corn and white pepper. Cook until desired thickness. Good right out of the pot or warmed up several days later, even better later. May use fresh potatoes, especially leftover baked potatoes, but the canned ones are pretty good and easy.
Mix. Bake as you would cornbread, maybe a little longer. CORNBREAD, CORN MUFFINS, OR CORNSTICKS
Mix well. Divide in 4 patties. Flatten as you would hamburger patties. Then cup your hands around the patty and at the same time, turn in circular motion and push sides of patty inward. Flip patty over, cup your hands around patty and repeat the procedure. Pat the patty down as you go if it becomes too thick. Repeat about half a dozen times or until you have a very firm patty about 3 inches in diameter and 1 1/2-inches thick. Wrap 1 piece of bacon around each patty. Secure with toothpick. Broil as you would your favorite steak.
Pour 1 to 1 1/2-inches of condensed milk into heatproof drinking glass. Fill heatproof drinking glass 3/4 full with coffee. Stir until milk is dissolved in coffee. Add ice cubes. Makes a quick cold dessert drink.
Melt butter in a 13 x 9 x 2-inch baking dish. Set aside. Combine flour and next 5 ingredients. Combine egg and buttermilk. Dip chicken in egg mixture and dredge in flour mixture, coating well. Place in baking dish, turning once to coat with butter. Sprinkle with pecans. Bake chicken at 350° for 30 minutes or until done. Yields 8 servings. Invite the neighbors over!
In a large skillet, melt butter and stir in chicken with red pepper. Cook for 3 minutes. Add green onion, bell pepper, cheese, garlic powder and Cup-a-Soup blended with milk. Simmer, stirring occasionally, 5 minutes. Toss with hot pasta bows.
Cook spinach, squeeze dry. Mix remaining ingredients and roll in balls. Bake at 350° until slightly brown.
Put all ingredients, including oyster stock, in large pot. Heat on medium-low until hot and margarine has melted. Stir frequently. Do not allow stew to boil. Serve with oyster crackers.
Saute meat, peppers and onions in Italian dressing. Warm tortillas in a frying pan. Wrap meat mixture in tortilla along with cheese, sour cream, lettuce and tomatoes (per taste).
Mix all ingredients. Bake at 400° for 30 minutes. I use a 10-inch iron skillet to bake this in.
Mix cheese, eggs, sugar and vanilla in one bowl. Prepare cake mix as directed on package. Grease a 9 x 13-inch cake pan, then flour lightly. Put cake mix on bottom. Pour cheese mixture gently on top. Bake at 350° for 1 hour. Check after 45 minutes. If cake springs back, it's done.
In small dish, mash beans with fork. Mix in salsa and sour cream. Serve as dip with chips. Makes 1 serving, 260 calories, 1.5 grams fat and 1.9 grams soluble fiber. This is a heart smart snack. Low in fat, high in fiber.
Mix together the flour, sugar, baking powder, salt, cinnamon, milk, margarine and egg. Pour into a greased and floured 8 or 9-inch square pan. Sprinkle top heavily with sugar (this gives a crusty top). Bake at 400° for 25 minutes. Serve warm.
Mix flour and mayonnaise in mixing bowl. Add milk, a small amount at a time, mixing well. Spoon into well-greased muffin pan. Bake at 400° for 20 minutes. Makes six muffins. They are like rolls.
In a small bowl, mix together the vegetable oil and vinegar, lemon or lime juice. Then add the prepared mustard, celery salt, mayonnaise, salt, pepper and paprika. Mix well and pour over the shredded cabbage and refrigerate until ready to use.
Note: Need 1 plastic shovel and 1 plastic flowerpot, 8-inch diameter.
Combine graham cracker crumbs and melted butter in a 9 x 13-inch dish and press to form bottom layer. Cream sugar, eggs, softened butter and vanilla in mixer bowl for 15 minutes. Spread filling over crust. Arrange bananas over mixture. Spoon pineapple evenly over bananas and sprinkle with the coconut. Layer topping, cherries and nuts over top. Chill.
Grease 9 x 9 x 5-inch loaf pan and line with waxed paper. Sift together flour, sugar, baking powder and salt. In a large bowl, mix nuts, dates and cherries. Sift flour mixture over fruit and nut mixture. Mix with hands until nuts and fruits are well coated. Beat 3 eggs until foamy. Add vanilla. Pour over other mixture and blend well. Put into pan, packing evenly.
Mix flour and salt. Combine milk and eggs, add to flour and beat well with rotary egg beater until smooth. Pour hot drippings into hot shallow pan to a depth of 1 inch. Pour in mixture quickly and bake in hot oven (400°) for 1/2 hour. The pudding may then be placed under the rack holding the roast beef and left for 15 minutes to catch the juices from the roast. If a rack is not used, cut pudding into squares and arrange in pan around roast. Serve with the meat.
Cut the summer squash into small pieces. Simmer, covered, until tender, about 6 to 8 minutes, in a small amount of boiling water. Shake the pan to keep from sticking; drain well. Combine sour cream, butter, grated cheese, salt and paprika. Stir this mixture over low heat until the cheese is melted. Remove from heat. Stir in the beaten egg yolk and chopped chives. Add the squash. Put the mixture in a 1 1/2-quart baking dish. Cover the top with dry bread crumbs, dots of butter and grated cheese. Brown in a preheated 375° oven for about 30 minutes. Serves 4.
Mix all ingredients together. Chill. Makes about 1 cup. Good filling for celery sticks or spread on crackers.
Soak raisins in rum for 10 min. Pour off rum, mix cream cheese with sugar until smooth. Add raisins, chocolate chips and nuts. Serve with gingersnaps.
Cook and debone chicken. Put in 2-quart casserole dish. Add soups (no water) and stir to blend. Top with 1 box prepared stuffing. Bake at 350° for 35 to 45 minutes.
Pour half and half into a large bowl. Add pie filling mix. Beat with wire whisk until well blended 1 minute. Let stand 5 minutes. Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon in crust.
Cream butter and brown sugar. Add egg yolk, vanilla and flour. Mix well. Spread on ungreased cookie sheet. Bake at 350° for 15 minutes. When slightly cool, spread with melted chocolate and sprinkle with nuts or colored sprinkles. Cut into squares while still warm.
Preheat oven to 350°. Grease two 8 1/2 x 4 1/2-inch loaf pans. In large mixing bowl, beat eggs with oil. Stir in sugar, zucchini, carrots and vanilla. Sift in flour, bran, baking soda, baking powder, salt and cinnamon. Blend remaining ingredients into zucchini mixture, adding nuts last. Bake for 1 to 1 1/2 hours or until it tests done.
Sift together, in a large bowl, flour, sugar, soda, cinnamon and salt. Stir in carrots, raisins, nuts, coconut and apples. In another bowl, whisk together eggs, oil and vanilla until mixed. Add to flour mixture. Stir just to combine. Fill to top of muffin cups. Bake at 375° for 30 to 35 minutes.
Grind walnuts in food processor. Add remaining pate ingredients. Process until finely ground. Cover and chill at least 1 or up to 24 hours. Makes 3 cups, 20 calories per teaspoon. Serve with crackers or crudites.
Heat milk to lukewarm by placing cup in hot water. Dissolve yeast in milk. Mix dry ingredients; blend in Crisco, then buttermilk. Roll on floured board until 1/4-inch thick. Brush with melted butter or Crisco. Cut and place on greased pan, then place another layer on top. Cover and rise 1 1/2 hours or until double in size. Bake in 400° to 500° oven for 20 minutes or more.
Mix cake mix as directed and bake at 350° in 9 x 13-inch pan for 12 to 15 minutes. Cool. Beat pudding and milk together until thick. Add cream cheese which has been beaten until smooth. Blend well. Spread on top of cake. Next, spread crushed pineapple, which has been drained overnight, over pudding. On top of this, spread Cool Whip. Refrigerate. Can be frozen.
Sift together flour, sugar, baking powder, salt and soda. Set aside. Measure together buttermilk, oil and egg. Blend together wet and dry ingredients. Mix just until mixture is damp. Bake on a medium hot griddle. Flip when cakes are bubbly around the edge.
Season chicken parts with Mrs. Dash salt free seasoning. Place in a baking dish. Add a little water. Bake at 325° for 30 minutes or until well cooked. Place Success boil-a-bag in boiling water for 10 minutes (no butter). Steam broccoli to desired tenderness.
Mix all ingredients together and pour into 9-inch pie shell (uncooked). Bake at 350° for 50 minutes.
Combine first 5 ingredients in a large roasting pan. Stir well. Combine the next 3 ingredients and stir well. Drizzle over nut mixture. Stir well. Bake at 250° for 1 hour. Stir every 15 minutes. Makes 3 quarts.
Cook noodles. Drain and peel eggplant and slice thin. Fry in peanut oil until soft. Drain on paper towels. Place some sauce on bottom of baking dish. Layer noodles, sauce, eggplant, cheeses. Continue layers, ending with cheeses. Bake at 350° for 40 minutes or until hot.
Boil squash until tender. Add all other ingredients. Place in casserole dish. Spray with Pam. Bake until bubbly at 350°. Also can add shredded Cheddar cheese on top last 5 minutes.
In a saucepan, cook celery and onion with seasoning in butter until tender. Add 1/2 c. soup and chicken. Heat, stirring often. Spoon onto crepes. Roll up. Keep warm. Add remaining soup and milk to saucepan. Heat. Stir often. Pepper to taste. Place crepes on a serving dish and spoon sauce over them.
In large bowl, mix yeast and lukewarm water. Add and beat 2 cups flour, then add sugar, oil, eggs and salt. Then add 4 1/2 cups flour (or more). Knead and cover. Let rise 1 hour.
Brown pork chops. Season with salt and pepper. Add the remaining ingredients. Lower heat and simmer for 45 to 50 minutes. Serve with rice. Recipe can be doubled and baked at 300° in the oven. Serves 4.
Fry bacon until crisp. Drain. Pour off all but 2 tablespoons of the fat. Saute onion several minutes. Add remaining ingredients. Mix well. Heat thoroughly. Pour into serving dish. Sprinkle with crumbled bacon. Serves 8.
Cook roast until tender. Set aside and shred. Brown butter and onions. Add garlic, celery, mustard and water. Cook a few minutes. Then add remaining ingredients. Cook 20 minutes. Add shredded meat. Serve on hamburger buns.
Cut up broccoli and cauliflower (raw). Make sauce out of vinegar, mayonnaise and sugar. Pour sauce over vegetables; refrigerate for 6 hours. Add raisins; top with bacon pieces or Bac*Os right before serving.
Heat 2 cups fruit juice and water to boiling point. Add gelatin. Stir until dissolved. Chill until mixture begins to thicken. Mix remaining ingredients. Blend well. Fold into gelatin mixture. Chill for several hours.
Brown vermicelli in butter. Mix in rice and bouillon. Cook in casserole 30 to 45 minutes at 325° to 350°.
Put pork chops in frying pan or skillet. Put on high heat. Go away and do not tend for at least 30 minutes. When you return, fan smoke detector as it should be blaring by now. Scrape or chisel pork chops from pan and either throw away or use as hockey pucks. Send out for pizza!
Boil chickens in water with onion, celery, salt and pepper. Save 1 3/4 C of strained broth.
Mix together and bake at 350° for 35 to 40 minutes in a 9 x 13-inch greased and floured pan. Ten minutes before cake is done, melt 1 stick butter, 1 cup sugar and 2 small cans Pet milk and bring to boil for 2 minutes. Take cake out of oven and pour on cake while hot.
Mix jello with 1 cup boiling water. Add cold water; partly congeal. Prepare Dream Whip according to directions. Add cream cheese, pineapple and nuts. Pour into mold. Refrigerate until ready to serve.
Line bottom of Bundt pan with margarine, pecans and brown sugar. Mix cake mix, pudding, eggs, rum and water together. Pour over pecan mixture and bake at 350° for 35 to 40 minutes. Remove from oven and turn out at once on plate.
Melt butter in pan. Add onion, potato and carrots. Cover and cook on low heat for 10 minutes. Add stock and sugar. Boil, then simmer for 30 minutes. Puree in blender. Return to pan and stir in half and half and heat (do not boil).
Boil chicken breasts until done. Cool and debone. Crush the crackers and mix well with margarine. Cover bottom of baking dish with cracker mixture. Layer chicken on top of crackers. Mix sour cream, soup and chicken broth; pour over chicken and bake 35 minutes at 350°. Last 10 minutes, add cheese.
Cook noodles in boiling salted water until tender. Drain and rinse with cold water. Mix grated cheese, cottage cheese and beaten eggs together. Add salt if the cheese is not salty enough already. Divide into two equal portions; combine parsley with one half. Place half of the drained noodles in a buttered flat baking pan. Add the cheese with parsley, the rest of the noodles and then the remaining cheese mixture. Dot with butter and bake in a 350° oven until browned, approximately 40 minutes. Cut into squares and serve.
Grate orange peel of one orange. Juice the oranges. Put peel, juice, apples and cranberries in blender and blend until coarse. Add 1/2 to 3/4 cup sugar. Add the nuts just before serving.
Combine in saucepan the soy sauce, brown sugar, water, garlic powder, ginger and vinegar. Heat through to melt brown sugar. Do not boil.
Combine ingredients. Pour into well-greased 10-inch ring molds. Set in pan of water (1-inch deep). Bake until set, in a 350° oven for 30 to 35 minutes. Unmold on hot platter. Fill center with creamed seafood, chicken or vegetable. Yields 8 servings.
In a small mixing bowl, combine flour, baking powder, salt, eggs, sugar, 1/2 cup almonds and 1/2 cup brown sugar. Stir until well blended. Spread mixture into a buttered 9-inch square pan. Bake in a 350° oven for 20 minutes or until a wooden pick inserted in the center comes out clean.
Remove tough stems from spinach and rinse to remove grit. Tear spinach into bite sized pieces. Put into salad bowl. Chop hard-boiled eggs and slice onion. Add to salad bowl. Add bacon bits and toss.
Mix all ingredients in a large bowl. Let stand for 24 hours. (Chickpeas may be used, also.)
Bring 1 cup of water to a boil; stir in jello until dissolved. Add remaining 1/2 cup water and juice. Gradually add jello to cream cheese, mixing until blended. Chill until thickened, but not set. Fold in pineapple, marshmallows and nuts. Pour into 1-quart mold. Chill until firm.
Mix crumbs and butter. Press into bottom of 9 x 13-inch pan. Place rest of ingredients in layers as listed. Bake at 350° for 30 minutes. Cool and cut into small squares.
Make the Jiffy cake as directed and spread in 9 x 13 pan. Cool. (Bake 14 to 15 minutes; check cake.) Drain pineapple well and set aside. Beat the softened cream cheese with milk. When smooth, add the pudding and mix until thick. Spread this mixture on cooled cake. Then spread pineapple and last, top with Cool Whip. You can garnish with nuts, coconut or cherries.
Peel peaches, wash, drain or open can of peaches. Place into mixing bowl. Combine sugar and flour. Be sure to pour juice from peach can. Place cobbler mixture in a casserole dish (spray dish with Pam). Bake at 350° until crust appears brown.
Combine all ingredients except bread crumbs. Shape into round cakes about 1-inch thick. Coat with bread crumbs and deep fry (or broil) to golden brown.
Mix well and add cornbread mix. Pour into 9 x 13-inch Pyrex dish. Bake at 350° to 400° for 30 to 40 minutes.
Butter a pie dish well and fill with apples. Add brown sugar, dot with butter and flavor with cinnamon, salt and nutmeats (optional). Sift flour with baking powder. Sprinkle over mixture and through apples. Add 1/2 cup of water and bake.
Spray Pam in baking dish. Dunk chicken breasts in milk and coat with Italian bread crumbs. Bake at 375° for 30 minutes or until golden brown. Easy and low calorie.
Mix all ingredients except the butter; shape into balls the size of walnut. Brown in butter, turning often to retain shape. Set aside.
Cream margarine, sugar and eggs. Add vanilla, dry ingredients and apples. Bake in 13 x 9-inch baking pan. Bake at 350°. Serve while warm with a sauce or whipped cream.
Marinate duck breasts in Zesty Italian for approximately 6 hours. Rinse and wrap ducks with raw bacon, using a toothpick to hold in place. Grill. Serve with rice mixture: Mix uncooked rice with consomme, mushrooms and margarine and bake at 350° for 45 minutes.
Mix and follow directions on box. Bake in a 9 x 13-inch pan, greased and floured lightly. Bake at 350°. When done, remove from oven and, with a large fork, put holes throughout cake. When cool, pour the crushed pineapple (juice and all) on cake.