HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the onion and celery into rough quarters. Place them in a food processor and pulsing the machine on and off, process until coarsely chopped. Add the tuna and process briefly to break it up. Add the egg, bread, butter, mustard, cayenne and black pepper and process until just blended. Place the flour in a shallow bowl. Lightly flour your hands and shape the tuna mixture into four patties, about 4-inches across. Dredge the patties lightly in the flour. In a large skillet, preferably nonstick, warm the oil over medium-high heat until hot. Add the patties and cook until browned, about 3 minutes on each side. Serve them hot!
Mix together mayonnaise, Ranch dressing mix and cream cheese. Lay crescent rolls out flat on a cookie sheet or pizza pan and brown in oven. Spread cream cheese mixture on top of crust and then add any vegetables you like (i.e. carrots, celery, cauliflower, broccoli, bell peppers, green onions). Top with shredded cheese and refrigerate for 2 hours before serving.
Cream butter, oleo, cream cheese and sugar until smooth and creamy. Add other ingredients and beat well. Bake in 10-inch Bundt cake pan at 325° for 1 hour and 20 minutes.
Mix pudding according to directions on box. Use 6 dessert glasses (not dishes) and fill halfway with Cool Whip, then the other half with pudding. Top with cherry on each glass.
Combine the first 4 ingredients. Bring to a boil and cook 1 1/2 minutes after it boils. Add remaining ingredients. Mix together and spoon onto waxed paper to cool.
Combine biscuit mix with milk and 2 tablespoons mayonnaise. Spread in well-greased 8 x 12-inch baking dish. Pat down. Saute sausage and onion. Drain and spread on top of meat layer. Bake at 375° for 25 minutes. Cut into squares. Serve for brunch or main dish supper.
Drain pineapple juice into small bowl. Add cornstarch, vinegar, sugar and soy sauce. Set aside. Combine beaten egg, flour, water and salt and pepper. Dip pork pieces in it. Brown pork pieces in small amount of oil. Stir in onion and sauce. Cover and cook 5 minutes longer. Stir in pineapple chunks. Serve over hot noodles or rice. Serves 2.
Break loaf in half the long way. Slice the rest into even slices. Spread each slice with mayonnaise and top with onion slice and sprinkle with Parmesan cheese. Lay on cookie sheet and bake in 400° preheated oven for ten minutes or until the cheese is bubbly and lightly browned.
Melt butter in top of double boiler and blend with flour until smooth. Add milk gradually stirring constantly. To this, add crabmeat and eggs and all seasonings except sherry. Cook slowly over hot water for 20 minutes. To serve place 1 tablespoon of warmed sherry in individual soup bowls, then add soup and top with whipped cream. Sprinkle with paprika or finely chopped parsley.
Dip breasts in milk, then dredge in seasoned crumbs, mixed with grated cheese. Arrange chicken on well-greased baking dish. Put slice of butter on each chicken breast. Bake 25 minutes at 450°. Then remove from oven and put 2 tablespoons of heated sauce and 1 slice of Mozzarella on each breast. Return to oven for 10 minutes.
Place chicken pieces, onion and red pepper into a large plastic bag set in a deep bowl. In a small mixing bowl, stir together undrained pineapple, orange juice concentrate, soy sauce and cloves. Pour pineapple mixture over chicken mixture in bag. Seal bag. Marinate the mixture in the refrigerator for 4 to 24 hours. Turn bag occasionally.
Combine all the ingredients together into medium saucepan and cook on low until thickened. Spread on grilled pork chops.
Cream butter and sugar. Stir in flour, vanilla and nuts. Roll dough, a level teaspoon at a time into balls. Place 2-inches apart on greased cookie sheet. Press down to 1-inch rounds. Bake at 350° for 10 minutes or until golden around edges. When cool, put two cookies together with preserves. Sprinkle with 10x sugar. Makes 3 dozen double cookies.
Marinate 24 hours. Cook slowly until juices evaporate. Serve cooked over rice.
Melt margarine in a 9-inch pie pan. Add cocoa, sugar and flour. Beat eggs and add to mixture.
Chop artichoke hearts in a food processor. Add parmesan cheese, mayonnaise, garlic clove, lemon zest, cayenne (to taste); puree until smooth. Season with salt and pepper. Place in a 2 cup baking dish (this dish can be prepared to this point and refrigerated up to 2 days ahead). Sprinkle with 1 Tbsp. Parmesan. Bake at 400° until top is golden and dip is heated through, 10 to 20 minutes.
Preheat oven to 350°. Cook pasta according to directions, drain. In medium skillet, cook and stir beef until browned. Remove from heat, drain. Stir in sauce, soup, pepper and seasoning. In greased 4 qt baking dish, combine pasta, sauce mix and 2 cups of cheese. Sprinkle remaining cup of cheese on top. Bake 40 minutes.
Cook chicken, debone, cut or cube and put in casserole dish. Cook broccoli, drain and place over chicken. Mix soup, mayonnaise, lemon juice and curry powder together. Pour over broccoli. Top with grated cheese and bread crumbs. Bake at 350° for 35 minutes.
Butter Bundt pan and flour lightly. Combine all ingredients; beat 5 minutes. In preheated 350° oven bake 50 minutes to 1 hour. Check with toothpick until comes out clean! Cool in pan.
Mix all except consomme. Form into balls (golf ball size). Pour two 10 ounce cans of beef consomme over meatballs. Bake at 350° for one hour. Pour off liquid, spoon off grease and use a package of brown gravy mix to make gravy.
Crush 2 ounces corn chips; line bottom of pan (9 x 13-inch). Brown ground beef and onion; drain grease. Combine tomato sauce, taco seasoning and beans with meat. Put meat mixture in pan on top of chips. Top with rest of chips. Top with Cheddar cheese. Bake at 350° for 30 to 45 minutes.
Mix egg yolks, sugar, cornstarch, dash of salt and pineapple. Beat this mixture, then add milk and margarine. Cook until thick. Pour into a baked pie shell. Beat egg whites. Add dash of salt and 2 tablespoons sugar; put on pies and brown.
Wash and cook vegetables until tender. Drain. Cut vegetables into bite size pieces and place in a 9 x 13-inch pan. Stir in soup. Sprinkle grated cheese over top. In separate container, mix together crushed crackers and melted oleo. Sprinkle on top. Bake at 350° for 15 to 20 minutes.
Mix in order given; roll thin. Put one cookie on ungreased sheet. Put about 1 teaspoon filling. Place another cookie on top and pinch together. Prick holes with a fork on top of filling. Bake at 350° for about 15 minutes or until brown around edges.
Combine salad dressing mix, cream cheese and sour cream in bowl; mix well. Stir in shrimp. Serve with crackers or vegetables. Yield: 80 servings.
In a mixing bowl, cream oleo and cream cheese. Blend in egg and vanilla. Gradually blend with dry cake mix, mixing well. Cover and chill 30 minutes. Remove from refrigerator and form dough into small balls. Roll balls in ground nuts. Place on ungreased cookie sheets. If desired, press a cherry half into each ball. Bake at 375° for 8 to 10 minutes, until lightly browned.
Brown sausage in skillet. Cook well and then drain very well! Return sausage to skillet and add remaining ingredients. Cook over medium heat, stirring until all is well blended. Serve warm with corn chips or snack crackers.
Mix all of these ingredients with the aid of a mixer. Then fold in 1/2 tub of Cool Whip (lite). Mix well. Pour into a graham cracker pie crust. Chill.
Cook and debone chicken and place in casserole dish. Melt cheese and mix with soup and milk. Pour over chicken. Moisten croutons with chicken broth and butter and toss. Put on top of chicken mixture. Bake at 325° for 25 to 30 minutes. Use 6 x 8-inch or 8 x 11-inch pan.
Mix flour, 1/2 cup sugar, baking powder and milk. Bring 1 1/2 cups sugar, peaches and margarine to a boil; cook shortly. Pour peach mixture into square baking dish. Pour first mixture all over top of peach mixture.
Mix milk, lemon and cream cheese and spread in the crust. Keep in refrigerator.
Brown meat slowly, add onion and pepper and continue browning. Add remaining ingredients. Simmer, uncovered, 1/2 hour. Stir now and then.
Arrange in layers as given in the ingredients. Slice the potatoes and spread in bottom of casserole dish. Cover potatoes with onion. Crumble beef over onion. Cover beef with the tomatoes and cover top with cracker crumbs. Dot with butter and bake for 1 1/2 hours at 350°.
Combine apricots and 1/3 cup sugar; cook until thickened. Cool. Cream butter and remaining 1/3 cup sugar until light and fluffy. Beat in egg yolk and vanilla. Mix in sifted dry ingredients. Chill dough slightly.
Trim leaves from broccoli. Split stems and soak in cold salted water for 1 hour. Drain. Reserve 8 florets for garnish. Steam broccoli until tender; reserve liquid. Process broccoli in food processor. Set aside. Saute onions in butter until tender; whisk in flour. Gradually whisk in milk, one cup at a time. Whisk in pureed broccoli. When hot, add cheese and whisk until melted. Add broccoli cooking water to thin as desired. Add salt. Garnish with florets. Makes 6 to 8 servings.
Beat cream cheese and sour cream just until mixed well. Stir in Cheddar cheese, then remainder of ingredients (except pecans). Place in refrigerator 30 minutes. Spread pecans on waxed paper. With wet hands, shape two cheese balls. Roll in nuts. Refrigerate until used. Can be frozen.
Combine ingredients together and pour into tube pan. Bake at 300° for 1 1/2 hours. Let cool.
Mix all together and bake in baking dish. Drain off all juice. Bake at 350° to 400° for 30 to 45 minutes.
Mix crackers, butter and poppy seed together and pat into a 9 x 13-inch glass baking dish. (Save one cup for topping.) Parboil chicken with salt, black pepper, onions and celery. Place chopped up chicken over cracker crust. Cream sour cream, cream of chicken soup; spread over chicken. Sprinkle 1 cup of cracker mixture on top and bake 45 minutes at 350°.
Combine softened cream cheese, sugar and vanilla, mixing until well blended. Blend in egg. Spread onto bottom of pastry shell. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350° for 65 minutes.
Press 1 roll of crescent rolls into 9 x 13 pan. Mix cream cheese, egg yolk, vanilla and lemon juice. Spread over layer of rolls. Press other package of rolls over cream cheese mixture. Beat egg white and coat top. Bake at 350° for 30 minutes. Sprinkle with powdered sugar when cooled.
In a 10-inch skillet, cook onion and green pepper in butter until tender (about 5 minutes). Stir in okra, tomatoes, salt and peppers. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until okra is tender.
Bake in moderate oven, about 25 minutes. Check with toothpick.
Preheat oven to 350°. In bowl, combine butter, sugar and brown sugar; beat until creamy. Add egg yolks and vanilla extract; beat well. Gradually blend in flour. Stir in oats, 1/2 cup nuts and coconut. Spread into lightly greased 15 1/2 x 10 1/2 x 1-inch pan. Bake at 350° for 20 minutes. Cool.
Grate cheese and mix with softened margarine. Add remaining ingredients. Chill, roll into marble size balls. Press with fork, glass or finger to make wafer. Bake at 325° for 2 to 5 minutes or until lightly browned.
Line 9-inch pie pan with 1 crust. Mix sugar, cornstarch, and salt. Stir into rhubarb. Pour into pie pan. Dot with butter and sprinkle lemon juice all over. Bake 40-50 minutes at 375.
Cream shortening and sugar, add egg, stirring well. Mix together flour, baking powder, and salt and add alternately with buttermilk. Shake 1 tablespoon flour over the blueberries and add to the mixture. Bake in greased or paper lined muffin cups at 400° for about 20 minutes.
Wash cranberries and oranges. Put through food chopper. Mix together and add sugar. Put in jar and refrigerate. Keeps about 3 weeks.
In 3-quart shallow baking dish, mix soups, milk, pepper, thyme, vegetables and chicken. Bake at 400° for 15 minutes. Stir. Arrange biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden. Serves 5. Prep Time: 15 minutes. Cook Time: 30 minutes.
Drain cocktail; stir in flavoring. Chill. Cut 2 1/2-inch circle from center of doily. Lay onto edge of wide top custard cup. Place scoop of ice cream in cup; surround with cocktail and top with whipped cream.
Mix first 6 items. Divide in half. Spread first half in 2-quart Pyrex pan and congeal. Spread sour cream as second layer. Refrigerate for 10 minutes. Pour remaining jello mix on top of sour cream. Congeal. Cut into squares and serve.
Mix orange juice and rind, lemon juice and sugar. Set; stand in refrigerator overnight. Make cake batter; pour in mini-muffin tins and bake. While hot, dip in juice mixture and drain on wire rack. Store in airtight container in refrigerator. Freezes well.
Spread berries evenly in 2 quart baking dish. Combine remaining ingredients and sprinkle over berries. Bake for 45 minutes in 350° oven. Yields approximately 6 servings.
Preheat oven to 350°. Grease and flour a 13 x 9-inch baking pan. Peel, core and slice apples; set aside in large bowl. Blend oil, eggs and sugar with mixer; add baking powder and flours. Blend until combined. Pour batter over apples and gently mix until slices are well coated. Pour mixture of apples and batter into the baking pan; apple slices should be spread out evenly. Bake until knife comes out clean, 35 to 45 minutes. Great for after school with a glass of milk, or serve with a scoop of vanilla ice cream.
Slice bananas into large mixer bowl; beat until well mashed. Add remaining ingredients. Blend at medium speed for 2 minutes. Pour into a well-greased and floured 10-inch tube pan. Bake at 350° for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove from the pan; finish cooling on rack. Sprinkle with confectioners sugar, if desired. Cake can be baked in a 13 x 9-inch pan for 50 to 55 minutes.
Combine the first 4 ingredients in a heavy saucepan; cook over low heat, stirring constantly until sugar dissolves. Let cool slightly. Add eggs, vanilla and salt, stirring well. Stir in 1/2 cup pecans and coconut. Pour filling into shell; top with remaining pecans. Bake at 375° for 55 minutes.
Cook broccoli; drain. Combine eggs, onion, soup and mayonnaise. Layer broccoli in a 2 quart baking dish. Add layers of cheese and sauce. Top with stuffing mix. Bake at 350° for 30 minutes.
Using a greased Corning Ware loaf pan, make one layer of fish fillets and sprinkle with parsley, onions, salt, pepper, pieces of margarine and lemon juice. Repeat 3 times. On final layer, sprinkle 3 to 4 tablespoons of lemon juice. Cover with 1/4-inch of real mayonnaise. Bake at 400° for 30 to 45 minutes.
Melt margarine and add celery, onion and chicken broth. Simmer until tender. Add to other ingredients. Mix well. Bake at 375° for 40 minutes in a 9 x 13 x 2-inch pan.
Blend together first 5 ingredients; fold in next 3 ingredients. Bake in three 8-inch pans until done at 350°. Blend together next 5 ingredients with juice of strawberries until proper spreading consistency. Spread on cakes. Stack.
Prepare pasta according to package directions. Heat saute pan over medium-high heat; add oil and garlic. Saute but do not brown. Add fresh and sundried tomatoes to pan. Add wine and chicken broth to deglaze; add 1/2 the basil. Heat together until liquid is reduced by 1/2. Add butter, melt and remove from heat. Toast pine nuts at 350° for 5 minutes. Toss pasta with sauce, top with Parmesan, remaining basil and pine nuts. Serves 2.
Cook raisins in water until plump (about 15 minutes). Drain and keep liquid. Add enough water to liquid to measure 1/2 cup. Cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts. Drop about 2-inches on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Place candy and 1 cup water in saucepan and bring to a boil. Stir until candy is dissolved. Add 2 cups water and dash of salt. Pour over gelatin in a bowl and stir until gelatin is thoroughly dissolved. Chill until partially thickened. Fold in remaining ingredients. Turn into mold. Can be prepared ahead of time.
Wash the roast good under cool, running water. Place in a large deep Corning dish. Add onion for seasoning, garlic powder and other vegetables, as you prefer. Add about an inch of water to dish. Heat on a burner. Have oven hot, ready to cook roast, for about 1 1/2 hours. Put foil over the top of the roaster and place lid on. Place in hot oven; continue cooking until done.
Cream sugar and Crisco. Add eggs, one at a time. Beat well after each egg. Add vanilla and flour, a little at a time. Beat well, but don't overbeat. Cook in slow oven at 350° for 1 hour. Pour mixture in ungreased pan or angel food cake pan.
Mix oleo, peanut butter, powdered sugar and Rice Krispies. Form in balls and put in refrigerator while preparing dip.
Mix in order given. Bake 1 hour and 15 minutes in tube pan at 350°. Frost with Caramel Frosting.
Cook broccoli according to package directions. Mix soups together; add 1 teaspoon each garlic powder and Worcestershire sauce. Add 1/2 teaspoon salt and pepper. Saute onions in butter. Add 1/2 cup cooked rice. Mix all ingredients together. Pour into a greased casserole dish. I like to put about 1 cup of grated cheese in mine. Bake until bubbly hot at 350° for 20 to 30 minutes.
Put ingredients in large baking dish in order listed, putting parsley and paprika on top. Bake at 350° for 1 1/2 hours, covered, and an additional 1/2 hour, uncovered.
Spray large baking dish with Pam or other cooking spray. Layer potatoes with small dabs of margarine. Sprinkle uncooked rice over potatoes and onion over rice. Next, cover with chunks of uncooked hamburger. Sprinkle with salt, pepper and chili powder. Pour stewed tomatoes over the top. Cover and bake 1 hour and 45 minutes at 350°.
Mix dry ingredients. Add other. Pour into 2 greased loaf pans. Bake at 325° for 50 to 60 minutes. Cool 10 minutes. Add glaze.
Beat the egg whites until frothy, then add cream of tartar. Beat until stiff and then gradually add 1 cup sugar. Spread in a buttered 9-inch pie pan and bake at 300° for about 25 minutes or until meringue is set and slightly brown. Beat egg yolks until thick. Add 1/4 cup sugar, lemon juice and rind. Cook in double boiler, stirring until thickened. (If after cooking the filling becomes too thick, add 2 tablespoons hot water.) When meringue and filling are cool, whip the cream. Blend half of the whipped cream with the filling and spread over meringue. Spread with remaining whipped cream. Serves 8.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each of 12 paper or foil-lined muffin cups with spoon. Beat milk and filling mix on low until blended. Beat on medium 3 minutes. Filling will be thick. Spoon over crumb mixture in muffin cups. Garnish. Refrigerate.
Cut biscuits into quarters; place in a loaf pan. Sprinkle cheese throughout. Beat egg and pour over biscuits. Pour melted butter over all. Sprinkle with garlic and chopped chives. Bake at 400° for 20 minutes. Remove immediately from pan (pulls apart).
Melt oleo in a 9 x 13-inch pan. Combine cake mix and 2 eggs and pat into pan. Blend softened cream cheese, 2 eggs and powdered sugar. Pour over cake mix. Bake 30 minutes at 350°.
Combine cabbage, celery, cucumber, peanuts and onion in a large bowl. Set mixture aside. Combine remaining ingredients; mix well.	Add to cabbage mixture; toss well. Cover and chill. Yields 6 servings.
Mix sugar, oil, eggs and vanilla. Sift together dry ingredients. Add to first mixture. Fold in apples and nuts. Pour in ungreased pan. Bake at 375° for approximately 35 minutes.
Combine all ingredients, except chicken and yogurt, in a shallow dish and mix well. Brush chicken pieces with yogurt and roll chicken in crumb mixture. Place in a greased 15 x 10-inch jelly roll pan. Drizzle with some melted margarine and sprinkle on some sesame seed. Bake 1 hour at 350° or until browned and done. Serve with Creamy Yogurt Sauce.
Dice potatoes and prepare as for cooking. Tear foil paper to hold one serving for as many servings as needed. Put potatoes in foil. Add salt, pepper, margarine and Blue cheese to each pack. Seal tightly and bake about 30 minutes or until done. Makes a good alternative with steak instead of baked potatoes.
Preheat oven to 350°. Pound chicken breasts very flat. Place slice of ham and slice of cheese on each flattened chicken breast. Roll up and secure with a toothpick. Brown rolls in frying pan with a little butter or Pam spray. Place in casserole dish. Mix together the soup and wine (or water). Cover the chicken rolls with this mixture. Bake in preheated 350° oven for 1 hour. Remove toothpicks before serving.
Melt the first 3 ingredients together and pour over the cereal. Mix. Pour the confectioners sugar in a paper bag and add cereal mixture. Shake to coat. Spread on wax paper to dry. Good for kids!
Heat oven to 400°. Spread crackers on cookie sheet. Spoon sauce or catsup on cracker; top with pepperoni. Sprinkle with cheese and oregano. Bake just until cheese melts, 3 to 5 minutes. Makes 4 dozen.
Find a nice secluded beach. Wait until the evening, then build a big bonfire. Roast marshmallows over the bonfire until golden brown. Place 2 squares chocolate on half of a graham cracker. Add roasted marshmallow. Top with other half of graham cracker to form a sandwich; eat and enjoy!
Combine oil and sugar. Beat until smooth. Add egg yolks and beat well. Add hot water, then dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla. Beat well. Beat egg whites until stiff and fold into mixture. Bake at 350 degrees for 25-30 minutes in three 9 inch pans. Cool.
In a large mixing bowl, cream the margarine, sugars and vanilla. Beat in egg. Add cocoa and milk. Combine flour and baking powder. Fold into creamed mixture with walnuts and chocolate chips. Roll teaspoons of dough into balls. Place 2-inches apart on ungreased baking sheet. Bake at 350° for 10 to 12 minutes. Cool 5 minutes before removing to wire racks. Yield: 3 to 4 dozen.
Brown meat, onion and pepper in oil. Drain excess fat. Season with salt and pepper. Stir in brown sugar and chili sauce. Bring just to a boil. Cover and simmer for 5 minutes. Serve on sandwich buns.
Bring 2 quarts of water to a boil and cook 1 pound of spaghetti noodles until slightly tender. Drain; rinse noodles with cool water and refrigerate. Whisk together the Italian dressing with all the spices until well blended. Cut the cucumbers and red onions and add to the marinade, then fold in the cooked noodles. Refrigerate this overnight in a covered container. Before serving, garnish with fresh parsley sprigs and diced tomatoes. Yield: 12 servings.
Combine soup, rice and water; mix well in casserole dish. Place chicken on top of mixture. Season chicken with pepper and seasoned salt. Cut up oleo and place on top of chicken. Cook uncovered about 1 hour and 15 minutes at 325° to 350°.
Spread sauerkraut in an 8 x 12-inch dish. Top with sliced tomatoes. Dot with butter and Thousand Island dressing. Cover with corned beef. Sprinkle with Swiss cheese. Bake 15 minutes at 425°. Remove from oven. Split biscuits in half and place on top of cheese. Sprinkle with crushed Rye Krisps and caraway seed. Bake at 425° for 20 minutes, until topping is brown. Serves about 6 people.
In a large saucepan or Dutch oven, cook the mushrooms, onion and garlic in butter until tender, but not brown. Add broth; bring to a boil. Stir in pasta. Return to boil. Cook for 12 minutes or until pasta is al dente. Stir in undrained tomatoes and garbanzo beans. Heat through. Just before serving, stir in fresh basil and thyme. Makes 4 servings.
Cook spaghetti according to pkg. directions. In large skillet cook beef and onions until done and drain. Stir in taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti and stir into beef mixture.
Soften cheese with fork, add clams and enough juice for desired consistency. Add seasoning and chill overnight.
Mix thoroughly shortening, flour, baking powder and salt. Add enough milk to make a roll. Roll or pat on floured counter; cut with circle cutter or glass. Bake on ungreased cookie sheet at 400° for 20 to 25 minutes.
Brown roast unfloured. Add salt, pepper, sliced onions, horseradish and red wine. Bake at 325° for 4 to 5 hours in covered roasting pan. Serves 6.