HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute lobster in melted butter with shallot. When thoroughly warmed through, add sherry wine, cream sauce, parsley, oregano, salt, pepper and, for true taste satisfaction, the Accent. Cut the tops of tomatoes; empty the contents and save for soup, salad or sauce. Fill tomatoes with lobster mixture. Top with a peeled mushroom; sprinkle with butter. Bake in a 400° oven for 18 minutes. Remove from oven and set on a bed of your favorite rice that has been marinated with a good, tart French dressing. Makes 6 servings.
Cook noodles and drain. Add cheese and ham or bacon. Beat eggs, flour, milk, cream, salt, pepper and dry mustard. Place noodles in buttered 9 x 13-inch casserole dish. Pour egg/cream mixture over noodles. Pour over melted butter. Bake at 350° for 45 minutes.
Mix flour, sugar, baking powder, soda, cinnamon and nutmeg into mixing bowl. Add milk, oil, orange juice, grated orange rind and 1 egg. Beat at medium speed, just until mixed. Pour into a greased and floured 9 x 13-inch pan or two 8-inch round pie pans.
Saute onion in butter and add the salts and pepper. Put potatoes through coarse sieve if boiled and add to mixture. Stir in milk and simmer slowly for 5 minutes, stirring occasionally. For just the right finishing touch, sprinkle with grated cheese and pop under the broiler to brown.
Whisk eggs, sugar, cornstarch and mustard together. Slowly whisk in water and vinegar. Cook until mixture thickens. Remove from heat and stir in butter and then mayonnaise. Chill.
Combine cream cheese, Cheddar cheese, chilies, green onions, red peppers and olives in a bowl. Spread 1/2 cup cheese mixture over each tortilla. Roll up. Wrap each roll in plastic wrap and refrigerate for 1 hour or more. Remove plastic wrap. Slice each roll into six 3/4-inch pieces. (Usually discard or eat ends.) Serve with salsa for dipping.
Cook fresh tomatillos, if using them. Combine tomatillos and chiles in blender or food processor until smooth. Smash avocados with a fork. Stir in tomatillos mixture and onion. Stir in cilantro and lime juice.
Place one slice of apple in large end of each triangle. Roll up and fold opening as best you can. Place in greased heavy pan (11x9-inch). Melt margarine, sugar and cinnamon together and pour over dumplings. Pour Mt. Dew around dumplings. Cover with foil and bake for 45 minutes at 350°. Take foil off after half the baking time to brown and thicken up.
Combine orange juice, honey, banana and strawberries in electric blender. Cover and swirl at high speed until smooth. Gradually add ice cubes, crushed, until	desired thickness. Serve immediately.
In glass or metal bowl, pour Epsom salts. In separate cup, mix glycerin, food coloring and perfume. Blend well and slowly add to Epsom salts, stirring until thoroughly mixed. Store in tightly covered decorative container. Add to your bath water when you feel like a treat.
Mix all ingredients. Put in casserole. Bake at 325° for 1 hour.
Mix dry ingredients. Pour in boiling water. Stir. Add vanilla and cream and stir. Serve hot.
Cook ground beef in iron skillet on medium heat. Add 1 can of beef or chicken stock. Season with spices or package of taco seasoning. When stock is reduced, serve meat with slotted spoon. Chop veggies and put each in it's own serving bowl. Put grated cheese in bowl. Heat shells on cookie sheet in 300° oven for 15 minutes.
Heat just to dissolve, the vinegar, water, sugar, salt and celery seed. Cool and pour over cucumbers and onions. Put in refrigerator. Ready to eat the next day.
Brown together sausage and onion, then add rice. Pour enough water over this to cover. Simmer until rice is cooked. You may have to add more water until rice is cooked, but simmer down until all liquid is gone. Put this over chow-mein noodles, sprinkle with soy sauce.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump pie filling and spread evenly. Dump dry cake mix onto cherry layer. Spread evenly. Sprinkle nuts over cake mix. Pour melted butter over nuts. Bake at 350° for 50 minutes. Serve warm or cooled. Good with Cool Whip on top. Makes 12 to 16 servings.
Mix jello and water together, then set aside to cool. Mix next 4 ingredients together thoroughly with jello; put in refrigerator to set. Mix sugar and flour together to get lumps out. Then add pineapple juice and egg; cook in double boiler until thick. Set aside to cool. Then mix in Cool Whip. Spread over jello mixture and sprinkle with cheese. Return to refrigerator until ready to serve.
Slice eggplants about 1/2 inch thick. Mix miso, honey, Sake, ginger and water in a pot and simmer over low heat, stirring for about 3 minutes. Remove from heat. Dry eggplant slices with a towel. In a skillet, heat the sesame oil. Add eggplant slices. Cover and fry both sides until brown. Arrange eggplant slices on a plate. Pour the miso sauce on top. Sprinkle with sesame seed.
Take package of lime Jell-O and sprinkle dry on cottage cheese. Add other ingredients. Add Cool Whip and fold together.
Combine cream cheese, sour cream and mayonnaise. Add sugar. Stir in grapes and pecans. Chill.
Place sherbet in large bowl. Pour red punch onto sherbet in bowl. Pour in ginger ale. Carefully break up sherbet or break it in small chunks. Place ice in bowl to keep cold. Serves 20 to 25 at a cost of $3.00.
Beat together cream cheese, sugar, egg and vanilla. Unroll crescent rolls. Arrange triangles overlapping. Pour filling down the middle. Fold ends to center and pinch together to hold.
Melt caramels, water and oleo in double boiler. Add pecans and drop by teaspoon onto wax paper lined cookie sheet. Chill or freeze about 30 minutes (needs to be very cold and stiff). Melt paraffin and Hershey bar in the double boiler. Dip each millionaire in the chocolate and drain on wax paper.
Stir marshmallows into Jell-O mixture and dissolve. Cool. Add pineapple. Let set. Top with Dream Whip and Miracle Whip salad dressing. Spread cream cheese over top.
In a flat casserole dish, place a layer of noodles (after cooking until tender), a layer of tuna and a layer of peas. Add mushroom sauce and mix in white sauce that you have prepared. Sprinkle cheese on top and bake at 400° until brown.
To 1/4 cup flour add salt, pepper and cayenne to create seasoned flour. Dip meat	in seasoned flour and brown in oil in 12-inch Dutch oven. Add rosemary and onions. Pour in beef broth. Simmer 1	hour. Add more water as needed to keep moist. Add vegetables and replenish coals before simmering 45 more minutes until vegetables are done.
Combine milk, sugar, biscuit mix, egg, butter and vanilla in electric blender. Blend on low speed for 3 minutes.
Mix the first 5 ingredients together. Add melted butter. Crumble this mixture and save 1 1/2 cups for top. Press into 9 x 13-inch pan and bake at 350° for 10 minutes. Melt the caramels in heavy saucepan or double boiler. Add 8 tablespoons milk. Pour this over crust. Sprinkle with 1 1/2 cups chocolate chips, 1 cup chopped nuts and remaining crumbs. Bake at 350° for 20 minutes. Cool and cut into bars.
Brown meat. Sprinkle with flour, salt and pepper. Add soups and milk. Cook in a casserole at 350° for 35 minutes. Serve over noodles, macaroni or toast.
Cook the chicken until	partly tender.	Drain and place in baking dish. Mix all ingredients and pour over chicken. (May use pork or beef ribs in place of chicken.) Bake at 350° for 1 hour.
Saute celery and onions in butter. Mix all ingredients. Put in baking dish	and cover top with Pepperidge Farm stuffing mix. Bake at 350° until bubbly.
In a 3-quart saucepan, bring water to boil. Add broccoli, onion and celery. Cover and return to boil about 5 minutes. In small pan, melt butter and stir in flour. Add to vegetables and cook until bubbly. Mix chicken broth and yogurt together. Pour into broccoli mixture and bring to simmer. Add cheese, broken into chunks.
Dissolve lemon jello in hot water. Add cold water and ice cubes. Let set until semi-firm. Add softened cream cheese. Beat until well mixed and smooth. Let set until firm. Serve on lettuce leaves and sprig of parsley. Can use a mold or cake pan. Cut in squares to serve.
Put cooking oil on hands. Roll cheese ball in crushed Bacon Thins crackers or nuts. Makes 2 medium or 4 small balls. Let cheese come to room temperature before mixing with mixer. Cheese balls freeze well.
Finely chop potato cubes in blender with onion. Mix then with other ingredients. Spoon 2 tablespoons batter on to griddle (pan) with peanut oil heated to 360°. Cook 2 minutes each side. Place on paper towel lined platter. Serve with sour cream.
Dissolve yeast in warm water. Mix dry ingredients and add half of yeast and water. Beat with mixer. Add egg and shortening and beat. Add remaining dry ingredients. Spoon into muffin pan. Fill each cup 1/2 full. Bake at 400° for 10 to 15 minutes. Makes 24 rolls.
Heat in deep skillet oil, salt and pepper. Add celery, bean sprouts and sugar. Stir in chicken stock and cook for about 10 minutes. Blend cornstarch, cold water and soy sauce, add to vegetable mixture and stir until mixture thickens. Add chicken. Heat through and serve over chow mein noodles.
Pour all ingredients into blender. Blend until foamy. Serve at once. Serves 3-4.
Put ingredients into a 9 x 13 x 2-inch pan in order given. Melt stick margarine in bottom of pan, then add remaining ingredients in order given previously. Pour over top the Eagle Brand milk. Bake at 350° for 30 minutes. Cut and serve.
Barely cover corned beef with hot water. Add onions and seasonings. Cover. Simmer about 1 hour per pound of meat or until tender. Remove meat from liquid. Add potatoes and carrots. Cover. Bring to boiling, Cook 10 minutes. Add cabbage. Cook 20 minutes more.
Mix together the butter, sugar, flour, milk and eggs. Use half of the batter and bake 2 layers. Add to remaining batter the cloves, cinnamon and raisins. Bake 2 more layers. Bake at 350° until toothpick inserted in middle comes out clean.
Saut garlic in oil for 1 minute, taking care not to burn the garlic. Add the vodka, then light it with a match. Watch that the vodka doesn't flame up too high and be very careful (very flammable). Add stock, cream, basil, tomatoes and the crushed red pepper. Let it get hot, then add the cooked noodles. Salt and pepper to taste.
Cream potatoes as normal. Add salt and pepper, stick of butter, sour cream and cream cheese. Place in baking dish and cover with butter pats. Top with sprinkled cheese. Bake at 400° until butter and cheese melt, about 30 minutes.
Mix, drain and set aside the cherries. Set aside the brown sugar, nuts and cinnamon. Sift together and set aside the flour, salt, baking powder and soda. Cream the butter, vanilla and sugar together. Add the sour cream and beat until well blended. Add the flour mixture to cream mixture alternately with eggs, beginning and ending with the flour mixture. Beat well and scrape bowl frequently. Pour half of batter into a greased and floured tube pan. Top with 1/3 cherries and 1/3 nuts. Repeat this a second and third time. Bake at 350° for 1 hour and 15 minutes.
Cook onion in butter 5 minutes. In buttered 2-quart casserole, layer squash and onions. Measure seasonings into tomatoes, then pour over. Dot with butter. Bake uncovered at 375°, until crisp done, 40 minutes for tender. Makes 6 servings.
Boil sugar, syrup, and water for a few minutes. Beat egg whites until stiff and pour into syrup a little at a time. Add vanilla. Spread on allready cooled cake.
Chop fruit. Place in shallow baking dish. Sprinkle with sugar and curry powder. Dot with oleo. Bake at 300° for 1 hour. Serve hot.
Place torn lettuce in a large lettuce-leaf-lined bowl. Arrange apples around edge of bowl. Arrange raisins, almonds, carrot and coconut in a circular design atop lettuce. Cover and chill.
Peel and slice sweet potatoes lengthwise in 1/2-inch thick slices. Place in saucepan with water and tight-fitting lid; steam until tender, about 15 to 20 minutes. Layer sweet potatoes in casserole.
Cream sugar and shortening. Add eggs, beat. Sift flour, cocoa, and salt. Add to mixture. Add vanilla and nuts. Pour into greased and floured 13x9x2-inch pan and bake 35 minutes at 300 degrees. Take out, spread on marshmallows evenly, return to oven for 5 minutes. Take out and apply frosting.
Puree sweet potatoes in food processor or blender. Cream margarine and sugar. Beat in egg and potatoes. Add dry ingredients with milk, nuts and raisins. Do not overmix! Can sprinkle cinnamon and sugar to top. Bake for 25 minutes in 400° oven. Makes approximately 15 large muffins.
Peel potatoes and place in frying pan over low heat. Add 1 teaspoon sugar and 1 teaspoon flour. Sprinkle with salt and pepper. Slice onion rings and Polish sausage on top. Cook until potatoes are tender.
Beat until fluffy. Add 2 cups self-rising flour; mix thoroughly. Chill. Wrap small amount of mixture around kisses. Bake 10 minutes at 350°. Cool; dust with powdered sugar.
Combine ingredients. Place in greased 9 x 13-inch pan. Refrigerate 12 hours. Bake 35 minutes at 350°.
In a 4-quart microwavable bowl, microwave butter at High for 1 to 1 1/2 minutes or until melted. Stir in cheese and seasoning. Add remaining ingredients, stirring well until all coated. Microwave at High 6 to 7 minutes, stirring every 2 minutes. Cool. Store in covered container. Freezes up to 3 months. Thaw at room temperature.
Mix butter and sugar; add brown sugar and eggs. Mix well with hands. Add vanilla and peanut butter.
Place egg whites in a small mixing bowl; beat until stiff. Set aside. Combine mincemeat, raisins, walnuts, sugar, vanilla, melted butter and egg yolks in a large bowl. Mix until well blended. Sift dry ingredients together. Fold dry ingredients into mincemeat mixture. Fold in egg whites. Pour into greased tube pan. Bake in a slow oven at 325° for 1 1/2 hours.
Combine all ingredients in a small bowl until thoroughly blended. Serve with your favorite fruit or combination of fruits for a salad or dessert. Makes 1 cup.
Cook broccoli just until tender; drain. Fry beef until well done. Rinse with hot water and drain again. Add rice and seasonings. Stir until mixed. Put half of broccoli in the bottom of a 2-quart casserole dish. Layer 1/2 of beef and rice, cottage cheese, rest of beef and rice and rest of broccoli. Spread soup over top and sprinkle with the cheese. Bake uncovered at 350° for 30 to 40 minutes.
Mix together and bake in a 9 x 13-inch pan at 325° for 45 minutes. Can top with caramel sauce. Serves 12.
Brown beef; drain. Add pepper and tomato paste, garlic and Worcestershire sauce. Mix. Add cheese. Keep in crock-pot. (Use on crackers or chips.)
Bread should be ordered the day before you need. Trim all hard edges and roll each slice flat as possible with rolling pin just before spreading with cheese mixture. Place a dill pickle at end of bread slice and roll in a jellyroll fashion. Wrap each roll in waxed paper separately and twist the ends so as to hold firm. Chill overnight if possible. When ready to serve, slice in approximately 1/2-inch slices.
Dump hamburger mixture into stew pot and continue to simmer for 10 more minutes.
Place basil, parsley, oregano, olive oil, lemon juice, sugar, garlic, salt and pepper in a food processor fitted with the metal blade or a blender. Process 30 to 60 seconds or until emulsified. Pour into a glass jar and set aside.
Boil diced potatoes and onion until tender. With a potato masher, mash potatoes slightly. Add mushroom soup, milk, oleo and cheese. Heat over low heat until cheese is melted. Add salt and pepper and serve hot.
Drain pineapple; reserve syrup. Add boiling water to syrup to make 1 cup. Dissolve jello in hot liquids; stir in cranberry sauce and orange peel. Chill until partially set. Fold in orange sections and pineapple. Whip cream and fold into mixture. Pour into 6-cup mold. Chill until set. Unmold; garnish with a few green grapes that have been dipped in beaten egg whites and granulated sugar, to coat.
Combine ground beef and onion in a large skillet; cook until beef is browned, stirring until it crumbles. Drain. Stir in tomatoes and next 4 ingredients; cook over medium heat, stirring occasionally, about 1/2 hour or longer. Serve over spaghetti and sprinkle with cheese. Makes 4 to 6 servings.
Pat fillets dry. Line bottom of baking dish with cereal, salt, pepper and parsley. Dip fish into melted oleo and place in baking dish on top of cereal mix. Bake at 375° for 25 minutes.
Bring fresh broccoli and salted water to boil; cover and cook until just tender, about 6 minutes. (Cook frozen broccoli as directed.) Melt diet margarine; add flour and cook about 1 minute, stirring constantly. Add salt, dill weed, mustard and milk. Stir until smooth; bring to a simmer; cook 2 minutes while stirring constantly.
Mix lemon juice and milk. Add cool whip and pineapple. Mix well. Pour into two graham cracker crust. Chill until it sets.
Incredibly easy with spectacular results. Makes a great family supper or bake at home and rewarm in the coals of a campfire.
Grease a 9-inch square pan. Pour in pie filling. Sprinkle cake mix over pie filling. Sprinkle broken nut meats over top. Top with melted butter. Bake at 350° for 45 minutes. Serve warm or cold with or without whipped cream or ice cream.
Cream all ingredients together. Then form into ball. Roll cheese ball in nuts or press nuts on outside of cheese ball.
Beat at high speed for 5 minutes. Pour over baked crust and return to oven for 25 minutes. Sprinkle with powdered sugar while still warm. Cut into squares and serve.
In saucepan, cook beets in water until tender. Drain. Pour cold water over beets and skin them by rubbing between your hands. Cut off ends. Slice beets. Dissolve sugar and salt into the 2 cups water and vinegar. Pour syrup onto beets. These keep in the refrigerator for months.
Mix pudding according to box directions. Then in another bowl, mix 2 packages Dream Whip with 2 1/2 cups milk. Mix pudding, Dream Whip, pineapple, marshmallows and nuts together. Refrigerate.
Melt the butter in a large skillet that has a tight-fitting cover. Brown the pieces of chicken evenly on all sides in the melted butter. Add the onions, green pepper, garlic, tomatoes and tomato sauce. Mix well, then stir in the wine, salt and pepper. Add the bay leaves and thyme. Cover tightly and cook over low heat for 35 minutes. Turn the chicken pieces once during this cooking period. They are done if you can pierce the thickest portions with a fork. This chicken is excellent served with cooked spaghetti or cooked broad egg noodles. Serves 4 to 6.
Combine ingredients in small bowl; stir until well blended. Chill. Refrigerate in tightly covered container. Makes 1 cup dressing.
Mix together. Spoon onto baking sheet and bake at 400° for 10 to 12 minutes.
Mix flour, sugar, eggs and butter until blended well. Stir in chocolate chips, pecans and coconut. Pour in unbaked pie shell and bake 350° for 30-35 minutes.
Cream shortening and peanut butter in large mixing bowl. Add granulated and brown sugars; mix well. Add egg and vanilla. Sift flour, soda, baking powder and salt. Blend in creamed mixture. Roll into small balls. Place on greased cookie sheet. Press and shape with fork. Bake at 350° for 10 to 12 minutes. Enjoy.
Chill ingredients; mix well. Add sherbet, stir. Ice ring may be used instead of sherbet. Serves about 20 people.
Mix flour and sugar together. Beat eggs. Add all ingredients to corn. bake in 8 x 8-inch flat casserole placed in a pan of water at 350° for 1 hour.
Roll out pastries and spread uncooked sausage out to the edges. Roll up as a log, chill and slice. Bake on broiler pan at 400° for 10 minutes. Yields 7 dozen.
Put frogs' legs in boiling water with lemon juice, salt and pepper. Scald for 4 minutes. Drain legs and pat dry. Dip legs into eggs and roll in bread crumbs.
Mix well and bake at 350° for 30 to 35 minutes in greased 9 x 13-inch pan or layer.
Melt margarine. Add marshmallows; cook only until melted. Remove from heat. Add coloring. Add corn flakes; mix real good. Drop onto wax paper by spoonful; apply a few red hots to each. Allow to cool and serve. Makes approximately 6 dozen.
In sauce pan add sugar and cocoa. Add milk and stir. Bring to a boil. Boil for 4 minutes. Remove from heat and add butter and vanilla. Beat until creamy. Add nuts. Drop by teaspoons full onto wax paper. Let cool.
Cut chicken or turkey into bite size pieces. Wash mushrooms, pat dry and saute in butter with onion. Follow package directions for firm rice. Combine chicken, rice, mushrooms and onion. Blend sour cream and undiluted mushroom soup. Toss together with chicken mixture in a 2-quart casserole. Bake in a 350° oven for 1 hour. Makes 6 servings. Double the ingredients to serve 10 to 12.
Mix together eggs, sugar, melted butter, lemon juice and coconut. Put in unbaked pie shell and bake at 350° for 40 to 45 minutes.
Pour melted butter into a baking dish. Mix sugar, crushed pineapple (drained), bread, eggs and milk. Pour over butter. Sprinkle with 1 teaspoon sugar, cinnamon and roasted pecans. Bake at 300° for 40 minutes. (This is good served with ham.)
Beat eggs; gradually add sugar and continue beating until thick. Add remaining ingredients; beat well. Fold in nuts and pour into 8 or 9 inch unbaked pastry shell. Bake in 300 degree oven for 1 hour. Top with whipped cream.
*Can use Jell-O vanilla flavor sugar-free instant pudding and Cool Whip Lite whipped topping.
Heat oven to 400 degrees. In a large bowl, stir together thyme, salt, garlic, and oil. Add vegetables, and mix gently to coat. Place vegetables in a 9x13 inch baking pan. Cover with foil, and bake, stirring occasionally, for 25 minutes. Uncover; continue baking for 15 to 20 minutes, stirring once until vegetables are tender and just start to brown.
Saute the mushrooms, onions, green pepper, garlic buds and celery and mix into the browned meat. Mix the tomato juice, tomatoes, pinto beans and kidney beans into meat mixture and add the cumin, chili powder, cayenne pepper, bay leaf and salt. Vary the seasonings to the taste you like. The above ingredients make a mild flavor. Simmer in large crock-pot for 6 hours or so.
Place whole graham crackers in bottom of 9 x 13-inch pan. Melt margarine and drizzle over graham crackers. Put light cream cheese and Cool Whip into a bowl and blend well. Spread one-half of this mixture over graham cracker crust.
Heat oven to 350°. Blend soup and milk. Reserve 1/2 cup of the mixture. Stir together remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix. Pour into ungreased baking dish (11 1/2 x 7 1/2 x 1 1/2-inch).
Cook spaghetti and drain; mix egg and Parmesan cheese with spaghetti. Put in greased 9 x 13-inch pan and spread with cottage cheese. Cook meat and onion; drain and spread over cottage cheese. Bake, uncovered, at 350° for 20 minutes. Top with Mozzarella cheese and return to oven until cheese melts.
Preheat oven to 375°. Spray 9 x 13 pan with non-stick spray. Mix all ingredients right in pan. Smooth top out. Bake about 1 hour or until top is slightly browned. MARINATED VEGETABLES
Melt butter; add sugar, beaten eggs, extract and flour which has been sifted with baking powder, salt and cardamon. Grease and flour 9 x 13-inch pan. Pour in and spread with a mixture of sugar and cinnamon. Bake for 30 minutes in 300° oven. Remove and cool. Split lengthwise, then into slices. Put on cookie sheet and put in 350° oven to brown. Turn over and brown other side.
Mix Crisco, butter, sugar, brown sugar, real vanilla and eggs well. In separate bowl combine flour, soda and salt. Blend mixtures. Add chocolate chips. Drop big blobs of dough onto cookie sheet. Cook about 10 minutes. Cookies are done when they start to "tan".
Spread 1/2 cup taco sauce in bottom of a 9 x 13-inch pan. Heat 1 cup of taco sauce and add leftover meat and olives. Place heaping tablespoon of meat mixture in center of tortillas and roll up tortilla. Set in pan.
Dissolve jello in water. Add strawberries. Refrigerate until thick. Stir in whipped cream and marshmallows. Pour in baked pie shell. Refrigerate and top with whipped cream.
Put all ingredients except broth in heavy frypan and cook until rice turns a slight transparent color or yellow, stirring constantly. Place in a casserole dish with the broth. Cover tightly. Bake at 325° for 1 hour. Serves 4 to 6.