HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put 2 tablespoons of the butter and all the oil in a soup pot; add the chopped onion and Prosciutto and turn on the heat to medium-high. Do not cover the pot; cook the onion, stirring it, until it becomes a deep gold. Add the chopped carrot and celery. Cook at lively heat for 2 or 3 minutes, stirring occasionally. Add the tomatoes with their juice and adjust the heat so that they bubble gently, but steadily. Cook for about 25 minutes, stirring occasionally.
Beat 2 eggs until light and fluffy; gradually add sugar, beating until thickened. Fold in baking powder, salt and flour. Blend in cooled chocolate mixture. Stir in nuts and flavoring. Measure 1 cup chocolate batter and set aside. Spread remaining chocolate batter in a 9-inch square pan. Pour cheese mixture on top. Drop reserved chocolate batter by spoonfuls on cheese mixture; swirl the mixture together just to marble. Bake at 350° for 35 to 40 minutes. Cool and cut.
Boil noodles until tender. In large bowl, place soups, mushroom pieces and chopped onions. (Onion may be steamed in small amount of water in microwave until soft.) Mix together. Add peas and carrots as well as the turkey pieces. Drain noodles and mix everything together. Place in casserole sprayed with Pam. Crush crackers and place on top, drizzling butter on crackers. Bake until bubbly and heated throughout on 325°.
Melt butter in saucepan. Add brown sugar; cook over low heat for 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat. Gradually blend in confectioners sugar. Add vanilla and mix. Thin with milk, if needed.
Simmer clams and lemon juice for 15 to 20 minutes. Saute remaining ingredients, except the breadcrumbs. Add clams and juice to sauteed mixture along with unflavored breadcrumbs. Bake at 350° for 15 minutes. Serve on crackers or party bread.
Mix well liquid ingredients and stir into dry ingredients. Mix only until dry ingredients are wet. Cook on hot griddle that is slightly greased. Reduce to low heat and cook until rim of each cake is free of bubbles and brown on bottom. Brown on both sides. Turn only once.
Boil together for 5 minutes. Remove from heat and add soda; stir well, then pour over corn and mix well. Bake in a 250° oven for 1 hour, stirring every 15 minutes. Pour out on table until cool.
Combine dry ingredients and mix well. Add eggs and oil, mix well. Add carrots and beat on medium speed for 2 minutes. Grease and flour 3 (9-inch pans). Preheat oven for 10 minutes at 350 degrees. Pour batter into pans and bake at 350 for 25 too 30 minutes. Cool for 10 minutes then turn out to cool. When cool spread layers and top with *filling.
Place crackers side by side on jelly roll pan. Boil butter and sugar 2 minutes. Remove from heat; quickly pour and spread over crackers. Sprinkle with nuts. Bake at 350° for 10 minutes. Remove from oven; let settle a few seconds. Remove to another cookie sheet.
Cream shortening and sugar. Add eggs and mix well. Add red food coloring and vanilla. Sift flour, salt, cocoa and baking soda. Add the flour mixture to the sugar and egg mixture alternately with buttermilk. Fold in the vinegar. Bake at 350° for 20 to 30 minutes. Makes three 8-inch layers.
Place butter in 1 quart measuring cup. Microwave on High 1/2 minute. Blend flour and seasonings. Gradually add milk. Microwave on High 8 to 10 minutes, stirring every 3 minutes. Layer half of potatoes, onion and sauce in greased 2 quart casserole; repeat layers and cover. Microwave at High 17 to 19 minutes. Stir after 10. Remove and let stand 5 minutes.
Combine sugar, water, cornstarch and salt in saucepan. Cook until clear, stirring constantly. Add jello, butter and lemon juice. Let stand in refrigerator until cool and thick. Add berries and pour into baked pie shell. Top with whipped cream, a delicious summer dessert.
Place squash face down in a 15 x 10 x 1-inch baking pan. Fill pan to 1/2-inch with boiling water. Bake, uncovered, for 30 minutes at 350°.
Saute celery and onion in 1 tablespoon butter in same pan over low heat. Add soup and Cheez Whiz. Add rice. Stir mixture together. Pour into casserole dish. Bake for 30 minutes at 350°.
Mix pudding, flour and sugar together. Add the rest of the ingredients, mixing well. Pour into greased muffin tins. Bake at 350° for approximately 40 minutes. Makes 48 muffins.
Mix pudding, Tang and pineapple juice. Put all drained fruit in bowl and toss with dressing. Put in large bowl and chill.
Boil potatoes. Peel, coarsely chop and set aside. Meanwhile, place cream, garlic, thyme and 4 tbsp. butter in a small pan and bring to a boil. Remove from heat and stir in cheese. Add mixture to potatoes. Mash. Preheat oven to 300 degrees. Place mixture in a large oven proof dish. Dot with remaining butter, cover and bake 20 to 30 minutes, until heated through. Makes 6 servings.
*Broccoli, cauliflower, shaved carrots, green pepper, onion may be used.
Using donut cutter, cut 8 donuts from bread. Set aside donuts and holes. Fit scraps of bread into Pam sprayed 9 x 13-inch pan. Place broken cheese slices over bread, then broccoli, then ham. Arrange donuts and holes on top in decorative manner. Pour egg mixture over top, making sure top is wet. Cover with Saran Wrap and refrigerate overnight. Bake at 325° for 1 1/4 hours, uncovered. Let stand 10 minutes before serving.
Fry bacon until crisp. Crumble and set aside, reserving 1 crumbled strip. Reserve bacon fat. Saute onion in 1 tablespoon oil and butter until slightly browned. Drain off. Add crumbled bacon and 1 tablespoon bacon fat. Add minced garlic and mix well. Grate 1/2 pound Mozzarella cheese (slice and reserve remaining cheese). Lightly salt cutlets and fill with the onion and cheese mixture. Roll and seal with toothpicks. Mix together bread crumbs, Parmesan cheese, salt and pepper. Dip chicken in eggs and bread crumbs. Heat frying pan. Add 3 tablespoons oil and 2 tablespoons bacon fat. Brown chicken on all sides. Cover pan and cook over medium heat. In a saucepan, simmer tomato sauce, lemon juice, salt, pepper, sugar and 1 tablespoon bacon fat; also 1 strip crumbled bacon. When chicken is cooked, transfer to a baking dish. Top with slices of Mozzarella. Set under broiler to melt cheese. Serve with sauce and white rice.
Heat oven to 450°. Mix broccoli, soups, 1 cup of milk, meat and onion powder in ungreased rectangular baking dish (13 x 9 x 2-inch). Mix baking mix and remainder of milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake for 30 minutes or until golden brown. Let stand at least 5 minutes. Makes 8 to 10 servings.
Mix all ingredients together and put in a greased 11 x 7-inch baking dish. Bake at 350° for 45 minutes.
Mix first 6 ingredients together. Pour in 3-quart casserole dish. Sprinkle crackers mixed with butter (melted butter) over ingredients in casserole dish. Bake 25 minutes at 400°.
Cream the shortening, sugar and eggs. Add alternately the dry ingredients with milk. Add vanilla. Roll out on lightly floured counter; cut with biscuit cutter. Pick up with slim spatula and place on greased cookie sheet. Bake at 375° (check oven). Don't overbake. Remove cakes while still warm. Re-grease cookie sheet and continue to bake more Tea Cakes.
Heat first 4 ingredients slowly to bubbling point, stirring frequently. Add finely diced onion and sliced potatoes. Heat slowly to boiling point. Add chopped cheese, if desired. Put in greased casserole dish. Add potatoes and cream sauce. Can add diced ham or diced wieners, if desired.
Grease 12 (2 1/2-inch) muffin cups. In a mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, salt and brown sugar. Stir until well blended. In a separate bowl, mix the eggs, milk, margarine and applesauce. Make a well in the dry ingredients and stir in the applesauce mixture with quick strokes just until well moistened. Fold in the nuts. Spoon the batter into the muffin cups filling them 3/4 full. Bake at 400° for 20 to 25 minutes.
Sprinkle steak with salt and pepper; pound thoroughly. Heat oil in a heavy saucepan or skillet (I use an iron pot) and brown steak on both sides, along with celery, onion and bell pepper. Drain fat, if desired. Add remaining ingredients; cover. Cook in a 350° oven for about 1 1/2 hours or until tender. (I usually double sauce amounts and serve over mashed potatoes or rice.)
Combine flour and margarine and press in pan; bake 10 minutes. Combine remaining ingredients and blend well; spread over baked crust. Return to oven for about 15 minutes. Cool. Frost and sprinkle with coconut.
Heat oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes, stirring often. Remove chicken and set aside. Add remaining ingredients except onion to skillet; mix well. Bring to a boil; reduce. Heat to medium and cook approximately 10 minutes. Stir in cooked chicken and onion; simmer 5 to 10 minutes.
In a large bowl, combine sweet potatoes, sugar, 1/2 cup margarine, eggs, vanilla and milk. Transfer to baking dish. Combine 1/3 cup margarine, brown sugar, flour and nuts and sprinkle over sweet potato mixture. Bake, uncovered, at 350°.
Remove cream cheese from refrigerator; leave until softened. Sift sugar. Melt chocolate. Combine cheese and milk, beating until smooth. Gradually add sugar, then add chocolate and blend. Stir in vanilla, salt and nuts. Press into buttered 8-inch square pan. Chill until firm; cut into squares. Makes 1 pound.
Bring to a boil with 1 cup vinegar, sugar and salad oil. Add salt and pepper to taste. This salad can be prepared 24 hours ahead of time. Keep in the refrigerator.
Separate the eggs and beat yolks until thick. Add sugar gradually and beat thoroughly. Add lemon juice and water. Add salt to flour and combine mixtures. Mix smooth and add beaten egg whites. Pour into greased tubular pan. Bake 1 hour in oven at 300°; increase heat to 325° after first fifteen minutes. Take from oven; invert pan and let cool. Remove from pan. Dust with confectioners sugar or sweetened whipped cream.
Place 2 graham cracker squares on microwave safe plate; top each square with one marshmallow. Microwave for 10 to 15 seconds, or until marshmallow expands. Top each marshmallow with 1 candy bar square and remaining graham cracker square.
Beat in blender or with mixer the eggs, sugar and lemon juice until thick and smooth. Then add flour and baking powder and mix well. Bake at 350° for 25 to 30 minutes. When cool, sprinkle with confectioners sugar. Cut into squares.
Mix squash, onions and salt. Cover with water. Let stand 2 hours. Drain. Combine other ingredients. Bring to a hard boil. Add squash mixture. Bring to a second boil. Pack in a jar and seal.
Cut shortening into dry ingredients. Add dissolved yeast and buttermilk. Will keep up to 2 weeks in refrigerator. Bake at 400°.
Boil water and sugar for 5 minutes. Dissolve gelatin in same. Add juices. Freeze.
Fry bacon pieces in nonstick skillet. Add onion and fry until onion is clear. Add entire ingredients including grease into beans; add barbecue sauce. Stir well. Bake in a casserole dish at 350° for 35 minutes.
Mix jello, water, pineapple and oranges (both undrained) in casserole or flat glass dish; leave until set. Combine and whip skim milk, pudding mix and Cool Whip, then spread on top of jello fruit mixture. Add grated cheese to top, if desired.
Slice apples very thin into a greased pie or cake pan. Mix together oats, sugar and flour; sprinkle over apples. Dot with butter. Bake at 350° for 40 minutes. Serve warm or cold with ice cream or whipped topping.
Brown ground meat. Add taco seasoning mix. In a 13 x 9-inch pan, spread one layer of tortilla chips. Top with 1/3 of meat, 1/2 of refried beans, 1/2 of sour cream and 1/3 of cheese. Repeat in same proportions. Top with remaining meat and cheese. Bake, covered, at 350° for 1/2 hour. Serve with salsa.
In deep pan, mix brown sugar, white Karo syrup and peanut butter. Stir often. Bring to a bubbling boil and remove from burner. Add one cup at a time, coconut and 6 cups corn flakes (or 8 cups of the cereal). Spoon and press into buttered 13 x 9-inch Pyrex dish. Cool. Cut into squares. Makes 16 to 24 squares.
Melt oleo; pour over pecans. Add sifted powdered sugar, coconut and sweetened condensed milk. Shape into small balls; cool in refrigerator.
Brown meats in separate skillets; drain well. Combine meats, cheese and seasonings. Remove from heat; stir until cheese melts. Spread on rye slices. Freeze on cookie sheets and place in plastic bags. When ready to serve, bake at 350° for 17 minutes. May garnish with sliced olives or mushrooms.
Spread cream cheese in bottom of glass dish. Pour cocktail sauce over cream cheese. (You may not want to use the whole jar.) Put cooked shrimp over the cocktail sauce. Sprinkle green onions over shrimp. Sprinkle grated Cheddar over onions. Chill and serve with crackers.
Soften Cheddar and cream cheeses to room temperature. Mix with butter, olives and Tabasco. Chill. Form into a ball. Roll in pecans. Serve with crackers.
Pour soup over meat, then add wine. Do not stir. Bake in covered casserole undisturbed for 4 hours at 275°. Good served over Chinese noodles. To any leftovers, add cooked vegetables for a quick beef stew.
Mix altogether and put into a greased 8 x 8 inch pan. Bake 350°F. for 45 minutes. Serve hot!
Mix all ingredients together. Pour into greased muffins pan. Bake at 375 degrees for 15 - 20 minutes. Makes 12 muffins.
Melt butter and cheese together over low heat or double boiler. Add sugar, cocoa and vanilla; mix well. Stir in nuts. Pour in buttered 9 x 13-inch pan. Cool and cut in pieces.
Mix all the above in 9 inch pie pan. Over top sprinkle with Parmesan cheese; over top of that put Mozzarella cheese. Bake at 350° for 15 minutes. Serve with crackers.
Mix all together for 3 minutes. Pour into greased and floured 10-inch tube pan. Bake in a 325° oven for 45 to 60 minutes. Test for doneness with toothpick.
Drain salmon; save liquid. Pour milk over bread crumbs and stand 5 minutes. Add flaked salmon, egg, onion, liquid, lemon juice, parsley and seasoning. Spoon into oiled loaf pan. Bake at 350° for 40 to 50 minutes or until firm.
Preheat oven to 350°. Place chocolate bars in heavy gauge saucepan. Melt over very low heat, stirring constantly, until smooth. Set aside.
Melt margarine in 8 x 8-inch pan. Pour soup, rice and cumin in pan. Stir slightly. Bake at 350° for 30 to 40 minutes.
In an electric skillet or Dutch oven, heat oil; add meat and brown lightly. Add 1 1/2 cups water, onion, apple, salt and pepper to meat. Cover; simmer over low heat for 1 hour and 15 minutes. Add potatoes and cook covered 10 minutes. Arrange cabbage wedges around meat and cook for 30 minutes. Pour tomatoes over meat and heat thoroughly. Remove cabbage and potatoes to serving dish. In small bowl, blend cornstarch with 1 tablespoon water; stir into meat. Simmer until sauce is thickened. Add to serving dish of potatoes and cabbage.
Preheat oven to 350°. Cook broccoli as package directs. Drain. Saute onion in butter until tender, about 4 to 5 minutes. Mix Cheez Whiz, soup, milk and Worcestershire sauce in a large bowl. Add other ingredients. Mix well. Pour into 2 (1/2 quart) casseroles. Cook, uncovered, for 35 to 40 minutes. Can be frozen. If frozen, bake 30 minutes longer.
Boil squash in small amount of water with salt and pepper and sugar. Cover and cook until tender. Drain well and add remaining ingredients. Mix well and pour into buttered casserole. Sprinkle more grated cheese and cracker crumbs on top. Bake at 325° for 35 to 40 minutes.
In a 4-quart bowl, place the torn spinach, strawberries and green onions. Place a cover on the bowl and chill for up to 2 hours. Measure the oil; add the lemon or lime juice and shake well. Chill. Shake the dressing again and pour over the spinach-strawberry mixture. Top with walnuts and, if desired, sprinkle with toasted sesame seed. Serve immediately. Makes 8 to 10 servings.
Combine first 8 ingredients in bowl, mixing well. Shape into flat rectangle on waxed paper. Sprinkle with cheese and mushrooms. Roll as for jelly roll. Place in glass baking dish. Microwave on Roast for 25 to 30 minutes to to 140 degrees internal temperature. Combine brown sugar, mustard, and catsup in bowl, blending well. Pour over meat loaf. Yields 6-8 servings.
In a large pot, saute garlic in oil. Add next 6 ingredients. Stir crushed tomatoes. Add sauce, simmer 30 minutes, stirring frequently. After 10 minutes add cheese. Stir. Cook pasta according to directions. Add chicken to sauce, uncooked, at the end, 4 minutes.
Heat buttermilk to lukewarm. Add yeast and dissolve. Combine other ingredients and let stand 10 minutes. Knead dough. Make out rolls and bake at 425° for 10 to 15 minutes or until done.
Cover and heat candy coating in heavy saucepan over very low heat until soft, about 5 minutes. Remove from heat; stir until smooth and creamy. Mix in peanut butter; stir in cereal until well coated. Stir in peanuts. Drop by rounded tablespoonfuls onto wax paper covered cookie sheet. Refrigerate until firm, about 1 hour. Makes about 2 dozen.
Mix all ingredients together. Decorate with maraschino cherries. Refrigerate until ready to serve.
Let cream cheese set at room temperature. Mix sugar, then add fruit (use whole box of berries with juice). Stir in nuts. Fold in Cool Whip. Freeze. It will keep for quite some time. Keep frozen.
First, use care; get one who is not too young, but one who is tender and a healthy growth. Make your selection carefully and let it be final. Otherwise, he will not keep. Do not pickle or	put in hot water; that only makes him sour. Prepare as follows:
Preheat oven and cookie sheet to 400°. Thaw pie crust 10 minutes. Prick bottom and sides with fork. Bake crust for 10 minutes. Remove from oven; reduce temperature to 350°.
Spread pineapple in bottom of 9 x 13-inch cake pan. Add cherry pie filling over pineapple. Sprinkle dry cake mix evenly on top of fruit. Spread cut up margarine over cake mix. Sprinkle walnuts on top. Bake 1 hour at 350°. Watch toward end of time to avoid burning. Can be topped with whipped cream or Cool Whip after cake is thoroughly cooled.
Mix and place in casserole dish. Bake for 1 hour in 350° oven.
Sift flour, then measure. Add baking powder and sift once more. Cream sugar and butter thoroughly. Add flour and water, beating well after each addition of flour. Fold in stiffly beaten egg whites. Flavor to taste.
In blender, cut into cubes, whole lemon (remove seeds and part of rind); blend for one minute with 1/2 cup water. Add 1 cup sugar, 2 eggs, 2 tablespoons flour and 1/4 cup margarine. Blend thoroughly; pour into unbaked 9-inch pie shell; bake at 325° for 25 minutes. Serve at room temperature with ice cream or whipped cream.
Boil, peel and slice potatoes. Add small amount of milk to moisten. Add American cheese (finely cut), bread (finely cut), butter, parsley flakes, green pepper (finely cut) and onion (finely cut). Add salt. Place in large casserole. Cover top with crushed corn flakes. Bake 1 hour at 350°.
Combine steak sauce, oil, pepper and garlic. Place steak in plastic bag. Add marinade, turning to coat. Close bag securely and marinate in refrigerator at least 1 hour, turning once. Remove steak from marinade. Place on rack in broiler pan so surface of meat is 3 to 4-inches from heat. Broil 15 to 18 minutes to desired doneness, turning once.
After chicken has cooked, remove from pan. Pour off all but 5 tablespoons fat.	On low heat, add onions and saute. Add flour; stir until brown. Add water or milk and stir until smooth. Add salt and pepper. Simmer on low for about 10 minutes. Gravy will be creamier if milk is used.
Mix together sugar, milk and butter. Cook on low until begins to boil. Boil for 5 minutes. Remove from heat and stir in the Marshmallow Creme and peanut butter. Beat until thickens and pour out onto greased pan. The thinner you can pour it the better off you are.
Prepare whipped topping mix with 1 cup of milk as directed on package. Use large mixing bowl. Add remaining 1 3/4 cups milk and the pudding mix. Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Set aside.
*Made from 1 stick melted margarine and 1 round of Ritz crackers.
Mix first 6 ingredients together. Cut toast in quarters into a greased 1 1/2-quart baking dish. Sprinkle raisins over toast. Pour mixture over toast. Let stand 10 minutes, then sprinkle with remaining sugar and cinnamon. Bake in slow oven (350°) for 30 minutes or until knife inserted in center comes out clean. Makes 4 servings.
Combine all ingredients, except linguini. Let stand at least 1 hour. Cook linguini. Drain and rinse with cold water. Drain again. Combine linguini and artichoke mixture. Cover and chill. Toss before serving.
Mix all ingredients. Beat until well blended. Pour into greased tube pan. Bake at 350° for 45 to 55 minutes.
Spread rolls in 11 x 15-inch or larger jelly roll pan, brush on beaten egg and bake according to directions on the can.
Mix all ingredients together. Pour into a baking dish and bake at 350° for 1 hour.
In large bowl, combine meat, 1 cup picante sauce, oats, 1/2 cup tortilla chips, onion, egg, cumin, garlic powder and salt. Mix well. Press firmly into 8-inch baking dish. Bake at 350° for 50 to 55 minutes.
Cook shrimp until pink; remove shell and devein. Cover with dressing and vinegar. Add peppers and onion. Cover tightly and refrigerate two days before serving.
Cook (boil) the chicken until done. Save water. Pull chicken off into 1/4-inch pieces. Cook spaghetti in chicken broth; be sure to save water after done for more broth. Combine Cheez Whiz, both soups, chicken and spaghetti in large bowl. Put into pan half of it. Grate 1/2 Cheddar cheese on top. Put rest of mixture on top of that. Add grated cheese on top. Put in 350° oven for about 15 to 20 minutes or until cheese melts. (Add broth from chicken to mixture in the bowl to make it slightly runny.)
Cream brown sugar, sugar and oil in bowl until light and fluffy. Add vanilla and eggs; beat well. Mix flour, baking soda and salt together. Add to creamed mixture; mix well. Stir in oats, cornflakes and chocolate chips.
Wash and dry chicken. Place in browning bag. Add vegetables (mixed) around chicken. Seal bag and bake at 350° for approximately 45 minutes. Check for tenderness.
Boil chicken until tender. Debone chicken and save broth. Cook spaghetti in broth until done and add cheese while this is hot. Saute onions and bell pepper with oleo in microwave 12 minutes, then let stand covered with Saran Wrap for 5 minutes. Add this to spaghetti. Add Ro-Tel tomatoes that you have cut up real good and add chicken. Pour into baking dish and bake at 350° for 25 minutes.
Preheat oven to 400°. Mix sugar and cinnamon together. Cut biscuits apart. Roll each biscuit in sugar and cinnamon mixture. Place in pie plate and bake 15 minutes.
Mix sugar, milk and egg. Add melted shortening. Mix and add flour, salt, baking powder and cinnamon. Add to liquid and mix lightly. Drop by teaspoon into hot (375°) fat. Cook until brown. Dust with powdered sugar.
Mix all ingredients. Keep in refrigerator in tightly covered dish. Use as needed. Bake at 450°.
In a large glass bowl, combine salsa, mustard and lime juice. Mix well. Pound each chicken breast half lightly to flatten the thickest part so the pieces will cook evenly. Add chicken pieces to salsa mixture, turning each piece to coat. (If you have time, let the chicken marinate at least 30 minutes or refrigerate overnight.)
Put all ingredients in large bowl, adding flour last. Mix well. Bake in tube pan, sprayed with Pam. Bake in cold oven at 250° for 1 hour, then at 300° for 1 hour and 10 minutes.
Mix milk, cream, salt and pepper and bring to a boil; pour mixture into a 10-inch baking dish over the sliced potatoes and top with the cheeses. Bake at 350° until potatoes are tender and the top has browned. Serve hot!
Mix together flour, baking powder and	salt. Add 1/4 cup milk and mix well.	Add the rest of the milk a little at a time. Knead the dough until it is soft. Cover the bowl and let it stand for 15 minutes. Make balls 2 or 3 inches across and roll them into pancakes 1/4 inch thick.	Poke holes in them with a fork. Melt shortening in skillet. Fry pancakes until brown and turn over and brown on other side.