HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the 1/2 cup butter in large pan over moderate heat. Add onion. Cook until onion is soft. Add flour and mustard. Cook over moderate heat, stirring occasionally. Gradually add milk. Cook, stirring frequently, until mixture thickens. Add salt and cheese. Cook, stirring, until cheese melts. Fold in ham and uncooked vegetables. Spoon into 9 x 13-inch baking dish. Cool mixture, slightly at room temperature, then refrigerate, covered, overnight, allowing flavors to blend. Let stand at room temperature 45 minutes before baking. Sprinkle top with bread cubes and bake 40 minutes at 350°. Serves 8 to 10.
Beat eggs in mixer until light yellow. Add salt; mix. Add water; continue mixing. Add flour slowly, mixing out all lumps. Let batter sit so all foam goes away. Grease 12-inch frying pan with Crisco and wax paper. Over medium heat, add about 1/8 cup batter. Cook until edges loosen from sides of pan. Turn over and cook other side. Don't let the crepe brown. After all have cooled, mix cheese and a little pepper and sprinkle on crepe. Roll tight. Can be frozen until ready to use. Makes about 35. Thaw when ready to use. Lay in soup bowl and pour hot chicken soup over scrapels.
In saucepan, boil water. Add oleo and salt; bring to a boil again. Remove from heat. Add flour and beat vigorously. When smooth, add eggs, one at a time, and slightly beat. Drop by tablespoon on baking sheet. Bake at 400° for 30 minutes. Lower temperature to 300° for 15 minutes. Fill when cooled with whipped cream or other filling.
In large mixing bowl, beat together eggs, sugar, milk, vanilla, flour and oleo until all ingredients are well combined. Fold in coconut. Turn into 2 greased and floured 9-inch pie pans. Bake in preheated 350° oven for 40 minutes or until golden brown. Crust forms as pies bake.
You will also need 1 new medium flowerpot, 1 new small spade and 1 set artificial flowers.
Preheat oven to 250°. Microwave caramels with water in 2-cup measure or medium bowl on High 1 1/2 minutes; stir. Continue to microwave on High 30 seconds to 1 minute or until sauce is smooth, stirring every 30 seconds. Pour immediately over popcorn; toss until well coated. Spread onto greased cookie sheet to form single layer. Bake 20 to 25 minutes; break apart.
Mix chicken, broth, water, onion, and all seasonings in a 5 quart soup pot. Simmer for 1 hour. Add potatoes and corn (I use a pint of frozen corn and 6 - 10 potatoes, depending on their size). Simmer for another hour and then add rice. I usually simmer this soup all day so the flavors mingle together well.
Combine cream cheese with olives, onions and Tabasco. Set cheese mixture in refrigerator about 15 minutes. Shape cheese mixture into a ball. Roll in chopped parsley. Return to refrigerator. Chill 15 to 20 minutes, or more, before serving.
Heat oven to 350°. Place broken pretzels in a 9 x 13-inch pan. Pour oil over, tossing to coat all of the pretzels. Sprinkle dry ingredients over pretzels and toss again. Bake for 15 to 20 minutes. Stir 2 or 3 times during baking.
Mix dough and divide into approximately 8 pieces. Roll each piece into long cylinder shapes about 16 inches long and 1 inch in diameter. Form into pretzel shape (figure 8) and seal ends with wet fingers. Float in very hot (not boiling) water. Use a large open pan so you can fit 2 or 3 at a time. Cook each side about 1 minute and remove to baking pan. Let air dry, then place pan in 400° oven and bake 5 minutes. Remove from oven and decrease temperature to 350°. Coat pretzels with light egg wash (a mixture of egg and water). Sprinkle pretzels with salt (Kosher salt works best) while dough is still moist, adding additional egg wash if necessary. Return pan to oven and continue baking until pretzels are brown.
Mix together the cocoa, sugar, flour and salt. Add milk. Place in microwave for 2 to 3 minutes. Add the margarine. Mix well. This will take the lumps out.
Drain and flake salmon. Combine salmon, onion, lemon juice, liquid smoke, salt, and hot pepper sauce with cream cheese. Blend together and chill for several hours. Shape salmon mixture into a ball and roll in pecans. Makes about 2 1/2 cups. Serve as a spread on crackers.
Cook onions and peppers slowly in hot fat until onions are soft. Add ground meat. Cook until brown or it loses its red color. Add tomatoes, rice, tomato sauce and seasonings. Mix. Put in large greased casserole. Cover and bake in 375° oven for 1 hour or until done.
Preheat oven to 400°. Bone and skin chicken. Cut each half into 6 to 8 pieces. Combine stuffing mix, cheese and parsley. Dip chicken pieces into butter and roll in stuffing mixture. Place in a single layer on a foil-lined baking sheet. Bake 10 minutes or until tender. Serve hot or cold with picks. Yields 3 to 4 dozen bites.
Preheat oven to 350°. Cook broccoli according to package directions; cook Rice-A-Roni according to package directions. Mix broccoli and rice together in casserole dish. Melt cheese and milk over low heat. Pour cheese over broccoli and rice and bake 7 to 10 minutes in 350° oven.
Beat together	cream cheese and mayonnaise.	Stir in pineapple, dates and pecans. Cover and refrigerate up to 48 hours. Serve with tart red and green apples, unpeeled and cut into wedges for dipping.
Heat corn and milk. Gradually stir into eggs. Add 1 1/2 cups cracker crumbs and onion. Pour into greased 2-quart casserole pan. Pour melted butter over 1 cup crumbs. Sprinkle over corn. Bake at 350° for 55 minutes.
Heat oven to 375°. Arrange peach slices in an 8-inch square baking dish. Mix flour, brown sugar and cinnamon in large bowl. Cut in margarine until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over peaches. Bake 30 to 35 minutes. Serve warm. Makes 8 servings.
In a mixing bowl, cream butter, sugar, and gelatin powder. Beat in egg and vanilla. Combine flour and baking powder, gradually add to creamed mixture and mix well. Using a cookie press fitted with the disk of your choice, press dough 2 inches apart on ungreased baking sheet. Decorate as desired with sugar and sprinkles. Bake at 400 degrees for 6-8 minutes or until set (do not brown). Remove to wire racks to cool.
Mix the first 3 ingredients with starter. Mix well and let sit out 8 to 12 hours or overnight.
Brown and drain hamburger. Add 3/4 cup water and 1 package of Old El Paso seasoning mix. Put in a long pan.
Cut the tortillas into thin strips. Fry in 360° oil in a skillet or deep fryer until golden brown. Drain. Serve with your favorite soup. May add sour cream and thinly sliced jalapeos to complete this tasty garnish. Yield: Variable.
Cook broccoli and drain. Cook rice. Saute celery and onion in oleo. Mix soup and cheese in same pan and let cheese melt. Add water chestnuts, rice and broccoli. Season to taste with salt, if desired. Put in casserole dish and bake at 350° for 15 to 20 minutes.
Combine taco mix, catsup and milk. Add ground beef. Shape into burgers. Cook on charcoal grill. Serve with lettuce, cheese, tomato and taco sauce.
Cook macaroni al dente. Mix rest of ingredients together using only 4 ounces Mozzarella, cubed. Put mixture into a glass baking dish. Put the sliced Mozzarella that is remaining on top of casserole. Bake in a 350° oven for 30 minutes or until cheese turns slightly brown.
Prepare cake mix as directed, using pineapple juice instead of water. Bake on 17 x 11 1/2 x 1-inch cookie sheet or 9 x 13-inch pan, greased and floured. Bake at 350° for 15 to 20 minutes. Combine pudding, cream cheese and 1 cup milk. Blend together and spread over cake. Spread drained pineapple and spread on cake. Frost with Cool Whip. Sprinkle with coconut and chopped nuts.
Bring the Karo and sugar to a boil; add peanut butter and Rice Krispies. Spread in a 9 x 13-inch pan. Melt in double boiler the chips. Spread over top. Cut in squares.
Brown chicken and onions in oil until completely done, stirring frequently. Drain chicken. Retain 2 tablespoons of oil. Place chicken in oil and remaining ingredients, except flour, in large pot. Cover the pot and simmer over medium heat for 45 to 50 minutes.
Combine raisins, milk, sugar, salt, shortening and cornmeal in bowl. Dissolve yeast in warm water and add to mixture. Add egg and flour. Blend well. Drop by spoonfuls into a well-greased 11-inch oblong baking pan. Let rise 45 minutes or until doubled in size. Bake in a preheated oven at 400° for about 20 minutes. Serve hot with butter or jam.
Preheat oven to 400°. Grease and flour 2 pie plates. Put eggs, granulated sugar, salt, flour, milk and butter in blender and mix until smooth. Pour even amount in each pie plate. Bake at 400° for 20 minutes. Turn oven down to 350° and bake another 10 minutes. Cut in wedges. Squeeze lemon juice on pancake and sprinkle with powdered sugar.
Thaw spinach. Beat eggs and add flour, a teaspoon at a time. Add spinach, cheese and cottage cheese, mixing well. Add salt and pepper to taste. Grease shallow baking dish well with butter. Add mixture, bake at 350° for approximately 1 hour or less.
Brown pork chops; put in casserole dish. Take drippings and pour on top with mushroom soup and water. Bake at 350° for 1 hour.
Beat egg white until it stands in soft peaks. Gradually add sifted sugar and vanilla. Beat until mixed well. Next, fold in pecans, making sure each one is covered well. Place each Pecan Kiss on a greased cookie sheet, about 1-inch apart. Bake at 250° for 30 minutes. Cut oven off, leave in oven until cool.
Cook tortellini according to package directions; drain and toss in a large bowl with 1 1/2 teaspoons olive oil (makes about 3 cups). Cool, then add tuna, peas and cheese; set aside.
Mix all ingredients. Pour into a 9 inch unbaked pie shell. Bake at 325° for about 50 - 55 minutes. Delicious!
With this recipe one does not use Sure-Jell, just fruit and sugar. To keep berries whole, place berries in pan with sugar on top. Don't stir unless you want berries to cook apart. With this recipe, cook about 2 hours. Boil until syrupy. To test, place a small amount on spoon and allow to cool. If it runs, keep testing every 10 minutes. When thick, can as usual.
Combine butter, parsley, onion, mustard and lemon juice. Blend well. Add cheese, broccoli and ham. Mix lightly and set aside. Separate dough into 8 triangles. Arrange on greased sheet into a circle with bases overlapping, points facing out. Spoon 1/3 cup mixture onto each triangle. Fold points over and tuck under bases at center. Bake at 350° for 25 to 30 minutes until golden brown.
Put sugar and oil in mixer. Mix at medium speed. Add 4 eggs and mix well. Add water and pumpkin and mix well. Add remaining ingredients and mix well. Pour in 3 greased loaf pans and bake 1 hour at 350°. Let cool before removing from pan.
Mix altogether, then sprinkle top with sugar before baking. Bake at 350° to 400° for 35 minutes.
Mix eggs, salt and water in a large bowl. Add flour and mix with a slotted spoon. Turn out on well floured board. Knead lightly to mix in last of flour (add more flour if needed). Divide dough into 2 balls. Roll each ball into a large circle (like pie crust). Cover with a light cloth and allow to dry, 4 to 6 hours. If dough is manageable, roll up like jelly roll and slice into 1/4-inch strips. Shake out on board and continue drying (2 to 3 hours).
Preheat oven to 350°. Soften cream cheese in microwave. Mix all ingredients together, except nuts. Place in pie plate. Sprinkle nuts on top to cover. Bake for 30 minutes. Serve with crackers or bread.
Mix all ingredients. Pour into a 9 x 13-inch baking dish. Bake at 450° for 10 to 15 minutes. Top with potato chips the last 5 minutes. Makes 6 generous servings.
Mix ingredients and pour over slaw mixture. (Can be used in deviled eggs and potato salad.)
Drain fruit. Add whipping cream, marshmallows, sour cream and coconut. Mix well. Store in refrigerator. Stir well before serving. The coconut can be colored with food coloring for different holidays.
Cream together. Place 1 teaspoon of dough rolled into ball on cookie sheet. Press a hole in center of imprint fork. Place jelly if desired. Bake 8 to 10 minutes at 325°.
Precook rice; cool. In saucepan, mix milk, sugar and lemon peel. Heat until almost boiling. Slowly add the cornstarch and milk mix ture and continue to cook and stir until thickened. Remove from heat. Add beaten egg yolk, vanilla and rice. Mix well and refrigerate.
Sprinkle both sides of fish fillets with salt and pepper. Place fillets in single layer in baking dish. Arrange tomatoes over top of fillets. Blend flour into butter and add milk; stir in white wine, add parsley and basil. Cook until smooth and thick. Pour sauce over the tomatoes and fish. Bake at 350° about 25 to 30 minutes, until fish flakes easily with a fork. Sprinkle with parsley.
Pour 1 cup of tomato juice into medium saucepan; sprinkle with gelatin. Heat slowly until gelatin dissolves. Remove from heat; add seasonings and remaining tomato juice. Pour into 6 individual salad molds or 1 large salad mold. Chill until set. Unmold on lettuce; garnish with parsley. Can add chopped cucumber and onion (if desired) and omit onion powder.
Add box of cooked vanilla pudding to cake mix in large mixing bowl and mix as box says, using the butter recipe. Put cake in oven at 350° for 30 to 35 minutes or until done. Let cake cool.
Place chicken in baking pan; sprinkle ingredients over chicken. Squeeze lemon. Pour over chicken. Cut and sprinkle lemon rind over chicken. Cover with foil. Bake at 375° for 40 minutes. Uncover. Bake another 15 minutes to brown.
Fit the cukes tightly into the glass jar. Add all other ingredients; fill with cold water. Seal tight with tape. Let stand in cellar for 7 days. Repack into smaller jars if desired. Use same juice and refrigerate.
Mix all together in loaf pan. Cook, uncovered, in a 350° oven for about 1 hour or done.
Cream together shortening, sugar and flour. Add syrup and beat well. Add eggs, vanilla and salt and beat well again. Add pecans. Place in unbaked 9-inch pie shell for 15 minutes at 400°, then 30 minutes at 325°. Yields one 9-inch pie.
Coat wings with sauce and bake at 350° for 30 or 40 minutes.
Cook pasta according to package directions. Drain thoroughly under cold water. Drain well. In large bowl, combine pasta and all diced ingredients and crumbled bacon/Prosciutto. Add salt and pepper to taste and toss with 1/2 cup dressing. Refrigerate.
On waxed paper, combine flour, baking powder and salt. In medium bowl with wire whisk, mix milk, sour cream, eggs and melted margarine or butter until blended. Whisk in dry ingredients just until mixed. Stir in corn. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium heat. Drop batter by 1/3 cups into skillet, making a few pancakes at a time. Cook 5 to 7 minutes until tops are bubbly and edges look dry. Turn pancakes over and cook 3 to 5 minutes, until undersides are golden. Transfer pancakes to platter; keep warm. Repeat with remaining batter, using more oil if necessary. Makes about twelve 4-inch pancakes. Prep: 15 minutes. Cook: about 10 minutes per batch.
Scald milk in top of double boiler. Add other ingredients slowly, stirring constantly. Cook covered over hot water until rice has absorbed the milk, about 1 1/4 hours, stirring frequently. Serve warm with cream.
Put sugar, milk, margarine, cocoa and salt in a large saucepan and bring to a boil. Remove from heat and stir in the oats, vanilla, nuts and coconut. Drop from teaspoon onto waxed paper. Makes 48 cookies.
Mix milk, sugar, salt, soda and eggs. Add oil. Mix yeast into 2 cups flour and blend well with other ingredients. Add rest of flour, more or less as needed. Bake at 350°.
Bake baking potato until well done. (Recommend baking without foil.) Cut open and fluff potato by pushing it up. Add butter. Put on a combination of thinly sliced turkey, ham, beef or bacon. Next add sauteed onion and green pepper. Top with slice of Swiss cheese. Broil until cheese melts.
In large saucepan over low heat, cook rice, onion and garlic in oil until the rice is lightly browned, stirring frequently. Stir in hot chicken broth, picante sauce and carrot. Cover and simmer until all liquid is absorbed, about 20 minutes.
Blend butter, vanilla and cocoa in large mixing bowl. Slowly add milk and powdered sugar alternately. Beat until well blended.
Put first 5 ingredients in saucepan, cook to boil, stirring constantly. Remove from stove, add eggs, fold in 1/2 can cherry pie filling. Pour into pie crust. Bake at 350° for 35 to 45 minutes. Chill 1 hour. Add 2 cups Cool Whip. Top with the rest of the cherries. Chill 30 minutes more before serving.
Place cut up chicken in a large boiler. Cover with water. Bring to a boil. Let boil over medium heat until done, about 45 minutes. Take chicken out of broth; let chicken cool. Cook rice in chicken broth. Will probably not need all the broth. Should pour out excess before cooking rice. When chicken has cooled, remove skin from chicken. Debone chicken. Cut chicken into small pieces. Place in a separate pot with cream of mushroom soup and 3/4 can of water. Bring to a boil and let simmer a few minutes. Serve rice with butter and put a serving of chicken on top. It is delicious!
Stir until the macaroni is well coated and add 1 1/2 to 2 cups hot water or milk and one egg. Stir enough to blend the egg through the mixture. Cook at low temperature, 250°, to prevent curling. Sprinkle paprika on top.
Place potatoes, salt and pepper in nonstick skillet. Cook for approximately 2 minutes, stirring constantly. Reduce heat and add onions, if desired. Cook potatoes about 30 minutes or until tender. Spray occasionally with nonstick spray if necessary to keep potatoes from sticking to skillet. Fold like an omelet and serve. Makes 4 servings.
Mix all ingredients well. Shape into patties and fry in enough oil to cover bottom of pan until brown on both sides.
Cream the cheese until smooth. Add milk, powdered sugar and peanut butter. Stir until well mixed. Fold in Cool Whip. Pour into pie shells and freeze.
Cook macaroni as directed and drain. Place macaroni in a large casserole pan. Add margarine and cheese. Crumble crackers on top to cover the macaroni. Add milk over crackers, pouring slowly. Bake at 375° for 20 to 25 minutes or until crackers are brown.
Beat egg lightly. Add all other ingredients. Stir until smooth. Drop by spoonfuls into the boiling broth.	Cook 10 minutes. These can be cooked without turning them. They can be reheated and are light as a feather.
Cube 2 slices of bread. Put into a 2-quart dish. Mix chicken, onion, celery, mayonnaise and green pepper. Spoon over bread. Trim crusts from the remaining 4 slices of bread. Place on top of chicken. Beat eggs; add milk and seasonings. Pour over bread. Cover and chill overnight. Spoon soup over casserole in morning. Bake at 325° uncovered for 1 hour. Sprinkle with grated cheese and bake 20 minutes longer.
Saute onion and celery. Mix all ingredients. Place in 9 x 13-inch pan. Bake at 350° for 1 hour.
Cut steak into 4-inch pieces. In small bowl, beat egg with milk. In another bowl, combine bread crumbs, Parmesan, salt and pepper. Dip meat in egg mix, then in bread crumb mix. In large skillet over medium-high heat, melt 2 tablespoons margarine. Cook garlic and all the meat until lightly browned, using 1/2 cup butter in all. Remove meat from pan. In cup, mix water and flour. Melt remaining butter in skillet. Add water mixture, Marsala wine, parsley and bouillon. Cook, stirring, until thickened. Pour over meat.
Cream butter with 1/2 cup brown sugar. Add 1 cup sifted flour gradually and mix until smooth. Press and flatten to cover the bottom of an ungreased 13 x 9 x 2-inch pan. Bake at 350° for 10 minutes. Beat eggs until light and fluffy. Add 1 cup brown sugar, vanilla, baking powder, 2 tablespoons flour and salt. Stir in pecans and coconut. Spread over baked pastry and return to oven. Bake for 20 to 25 minutes longer or until topping is golden brown. Cool.
Mix sugar, margarine and eggs together. Add remaining ingredients. Pour into an unbaked pie shell. Bake at 350° for about 55 minutes. Cool until jelled.
In a bowl, combine cabbage, carrots, bacon and onions. In a jar with tight fitting lid, mix vinegar, oil, sugar and salt; shake well. Just before serving, pour dressing over cabbage mixture and toss. Makes 12 to 16 servings.
Mix oil and dry ingredients well. Place crackers in roaster pan. Stir crackers while gradually adding oil mixture. Stir every 15 minutes for 2 hours. Place in glass containers and store. Will stay good for a long time.
The day before cooking, place chicken in large freezer bag. Combine oil, lemon juice, garlic, salt, oregano and pepper; pour over chicken. Tie bag shut and turn bag several times to coat chicken with marinade. Refrigerate for 24 hours, turning bag occasionally.
In heavy Dutch oven or stock pot, combine all but salt, pepper and vinegar. Bring to a boil and simmer, covered, stirring occasionally, 45 minutes to an hour (until lentils and rice are tender). Discard bay leaf. Stir in salt and pepper and vinegar to taste. This is a thick soup that will thicken further upon standing. It may be thinned, if desired, with additional hot water or vegetable juice. Serve with a green salad and crusty French bread for a tasty, filling meal. Keeps well in freezer.
Cream together butter, sugars, egg and vanilla until light and fluffy. Sift together flour, soda and salt. Stir into creamed mixture. Add chocolate chips and nuts. Mix well. Drop from a teaspoon about 2 inches apart on lightly greased baking sheets. Bake at 375° about 10 minutes. Makes about 3 1/2 dozen cookies.
Combine potatoes and peas. Toss tuna with dill weed. Layer lettuce, potato mixture, tomatoes, tuna mixture and cucumbers in 3 1/2-quart salad bowl. Top with 1 1/2 cups Dill Sauce. Cover and chill. Serve with remaining Dill Sauce.
Scald milk with salt, then add remainder of ingredients. Cook in double boiler. Brown 1/4 of the sugar before adding mixture.
Mix all together (applesauce adds moisture, do not add milk or water). Batter will be medium consistency. Bake at 350° until golden.
Rinse chicken well. Mix sour cream and Dijon mustard until well blended. Batter chicken pieces. Roll battered chicken in Italian bread crumbs. Place in baking dish (uncovered) for approximately 20 minutes, or until chicken is brown. Turn and bake for 15 more minutes.
Drain 1 can of	pineapple well ahead. Add orange juice to pineapple juice to make 2 cups liquid. Pour in cranberries and sugar and cook. While hot, pour over jello. When cool, add pineapple, celery, apples and nuts. Mold.
Combine spaghetti, turkey and pimiento. In a saucepan, combine soup, milk and cheese; heat and stir until the cheese melts. Add to turkey mixture; mix well. Pour into a 1 1/2-quart casserole; top with chips. Bake at 350° for 30 minutes. Makes 4 servings.
Mix all ingredients well. Bake at 350° in greased loaf pan for 45 minutes or until done.
Boil macaroni in water until soft. Brown hamburger, onion and pepper; drain. Add taco seasoning. Drain water from macaroni. Mix together. Add tomato juice and heat until heated through.
Heat oven to 450°. Place ribs in baking pan, meaty side up. On each piece, place slice of onion and lemon. Roast for 30 minutes. Combine remaining ingredients and pour over ribs. Reduce heat to 350° and bake 1 1/2 hours. Baste 2 to 3 times. Serves 4.
Preheat oven to 450°. In a large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. In a 9 x 13-inch baking dish, arrange potatoes. Bake, uncovered, stirring occasionally 40 minutes or until potatoes are tender and golden brown. Makes 4 servings.
Fold ingredients together right before serving (out of respect to the banana). Serve in a clean bowl. For individual portions, serve on lettuce leaves and sprinkle with chopped nuts.
Combine the first six ingredients and shape into balls. Brown and cook, covered, for 10 minutes. Place in a 2 1/2-quart casserole (about 2 inches deep). Combine soups, milk and water. Heat until steaming. Pour over meatballs. Top with biscuits.
Mix the cornstarch, sugar, salt and egg yolks with 1/2 cup of the milk. Heat remaining 2 cups to boiling. Add the sugar mixture and cook until thick. Add coconut and vanilla. Pour in pie shell. Whip the three egg whites, adding 6 tablespoons sugar. Bake at 425° for 5 minutes or until brown.