HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and scrub potatoes (do not peel). Slice 1/4-inch thick. Melt margarine and mix with onion soup mix, salt and water. In a 1 1/2 or 2-quart casserole, put a layer of potatoes, then a layer of onion soup mixture. Repeat until all has been used. Bake 45 minutes at 350° (uncovered).
Saute lobster meat in butter for approximately 10 minutes. Add sherry, cream and milk. Blend together.
Bring potatoes, water and onion to a boil in a large saucepan over medium heat. Cover and simmer 8 to 10 minutes, stirring once or twice, until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, 3 to 5 minutes for flavor to develop. You may add crumbled bacon, ham bits or seafood.
Mix all veggies, cheese, salt and soup in casserole dish. Top with bred crumbs. Bake at 350° for 30 to 35 minutes or until veggies are tender.
Cream sugars and margarine. Add eggs and beat well. Add sour cream, cinnamon, vanilla, nuts, bananas and sifted flour. Mix and pour into 2 well-greased loaf pans and bake for 40 minutes at 350°.
Cut sausage into rounds and flatten by hand. Brown in large stockpot. When sausage is done, remove from drippings and set aside.
Mix half and half with eggs and scald. When cool, add sugar, salt and vanilla. Stir in cookies after ice cream is frozen.
Combine all ingredients and place in a buttered 2-quart casserole dish. Bake, uncovered, at 300° for 30 to 40 minutes.
Put salmon in bowl, flake and remove bones. Beat egg. Combine with milk, crumbs and other ingredients. Add to salmon. Mix well. Shape into 6 cakes. Place in hot shortening over medium heat and brown on both sides. Serve with tartar sauce, if desired. These may also be baked at 350° for 35 to 40 minutes.
Blend butter, powdered sugar, cornstarch and vanilla. Add flour and mix well. Add chocolate chips and walnuts. Put on ungreased pan. Bake at 350° approximately 10 to 13 minutes.
Cook a lean beef roast and a lean pork roast in water until meat is very tender. The meat mixture should be 1/4 pork and 3/4 beef. Chop meat. To season meat, use dry onion soup mix. Add salt and pepper to taste. Use water in which roasts were cooked to make hash the right consistency. (The amount of onion soup is a guess, it depends on the amount of meat used; just taste and adjust as you like.)
Mix together sugar and cinnamon. Melt together butter and brown sugar. Cut rolls into quarters and roll in cinnamon and sugar mixture. Put sugared, quartered rolls in greased Bundt pan. Pour remaining cinnamon and sugar mixture over rolls. Pour melted butter and brown sugar mixture over rolls. Bake at 350° for 30 minutes. Invert onto plate and cool.
Cook onion and celery in margarine until tender. Break cornbread into pieces and crumble in 9 x 13 x 2-inch pan. Break toast into small pieces and mix with cornbread. Mix in all other ingredients. Pour broth over all. Mix thoroughly. Salt to taste. Also, add sage and black pepper, if desired. Bake at 350° for 30 to 45 minutes, until golden brown. Serves 8.
Fix jello with 2 cups hot water and 1 cup of juice. Add fruit and put marshmallows on top. Chill until set.
Combine 1 cup cheese and remaining ingredients; stir well. Spoon into a lightly greased 2-quart casserole dish. Sprinkle top with remaining cheese. Bake, uncovered, at 350° for 20 to 30 minutes.
Boil sugar, vinegar, pineapple and salt and pour over one box lemon jello. Let stand until slightly jelled. Add Cheddar cheese and whipping cream. Don't let the vinegar fool you. This is a delicious salad. Can be served with any meal.
Brown meat, drain off fat. Combine meat, green pepper, onion and spices with tomato sauce; simmer about 15 minutes over low heat. Cook noodles; drain. Place noodles in bottom of 9 x 13-inch nonstick pan sprayed with release agent.
Make soupy. Mix together; pour in glass baking dish. Cover. Refrigerate overnight. Bake 1 hour at 350°, uncovered.
Cream shortening and sugar; beat in eggs. Mix dry ingredients together; mix buttermilk and flavorings together. Add dry ingredients alternately with milk mixture to sugar/shortening mixture and beat well after each addition. Pour in greased and floured large Bundt pan. Bake at 350° for about 1 hour and 15 minutes. Cool about 15 minutes, then remove from pan.
Cream margarine, eggs and sweetener. Add soda, spices, flour and applesauce or bananas; mix well. Fold in fruits and nuts. Bake in loaf pan at 300° for 35 to 45 minutes. When done, let stand in pan 10 minutes before removing from pan.
Peel eggplants and cut into cubes. Boil in salted water until tender. Drain. Cook chopped onion in butter until tender, but not brown. Add to eggplant. Dissolve bouillon cubes in 1 1/2 cups hot water, then pour over cooked rice. Let stand 10 minutes. Add 2 whole eggs to eggplant mixture. After letting rice set, add to eggplant mixture. Put in greased baking dish. Top with bread or cracker crumbs. Bake until eggs are done.
Cook fresh broccoli until tender. Sit aside. In a small saucepan, add olive oil, butter and garlic. Simmer until garlic is tender. Cook pasta 2 minutes or as directed. Mix all together and add cheese. Serves 6 to 8.
Cook and drain squash. Brown onion in butter. Mix eggs, milk, crumbled up bread, cream of mushroom soup, onion and squash. Pour into casserole dish and top with grated cheese. Bake at 325° for 35 minutes, then at 350° for 10 more minutes.
Mix ground beef with onion and 1/2 cup water. Place in 1 1/2-quart casserole. Season with salt, pepper and Worcestershire sauce. Bake at 400° for 30 to 40 minutes. Drain fat from casserole. Spread mashed potatoes over meat. Return to oven and bake until heated through, about 15 to 20 minutes.
In a small saucepan, bring to a boil the water, butter, salt and sugar. Add all at once the flour and cook the paste over a low heat, beating it briskly and constantly until the ingredients are thoroughly combined and the mixture clearly leaves the sides of the pan and forms a ball. Remove pan from heat and beat in the eggs one at a time. (If eggs are unusually small, use an extra one.) Drop tablespoon on greased cookie sheet. Bake in hot oven (425°) for 15 to 18 minutes. Reduce oven to 375° and bake until golden brown and feels light in the hand. If puffs brown too quickly, cover with a piece of paper.
Mix well and put in a 2-quart casserole dish. Bake at 350° for 1 hour.
Cream butter and sugar; add eggs one at a time, beating well after each addition. Add milk and flour; beat well. Add coconut. Pour into lightly greased 9-inch glass pie plates. Bake at 350° until golden brown and pie won't shake, around 35 to 40 minutes.
Mix all the ingredients together except half of the potato chips. Place in a baking dish. Top with remaining chips, lightly crushed. Bake at 300° for 1/2 hour.
Combine tequila, Triple Sec and lime juice. Shake with ice and strain into glass. Garnish with lime slice.
Combine first 8 ingredients, mixing well. On foil or wax paper, pat meat into 12 x 10 rectangle. Arrange ham slices on meat. Sprinkle shredded Mozzarella cheese over ham. Start from short end and roll up, using foil to lift. Seal edges and ends so cheese won't cook out. Place roll seam side down in 13 x 9 pan. Bake at 350° for 1 hour and 15 minutes.
Partly drain pineapple. Add marshmallows and let stand 1 hour. Mix cream cheese and mayonnaise. Fold into whipped cream. Fold in fruit and marshmallow mixture. Freeze. Makes 16 small molds.
Saute onions and tomatoes in oil until soft. In a large bowl, mix tomato and onion mixture with the remaining ingredients. Pour into a baking dish and bake in a 400° oven until bubbly and browned. Serve with taco chips.
Cook chicken in salted water until tender. Remove chicken from broth and let cool. Remove skin and bones and cut into bite size chunks. Set aside. Melt margarine in skillet; add chopped onion and celery. Cook over low heat until tender. Break bread into small pieces and add hot chicken broth until bread is soaked. Fold in chicken, onion, celery and diced eggs. Place in 8 x 8-inch dish, uncovered; sprinkle with pepper and salt. Bake at 350° for 40 minutes. Serves 6.
Mix powdered sugar, milk, butter and pecans together. Put in refrigerator for 2 or 3 hours. Take out and roll into balls. Mix the paraffin wax and chocolate in boiler; cook on low heat and stir constantly until melted. Dip balls in hot chocolate mixture. Let stand on waxed paper until hardened.
Place chicken breasts in buttered baking dish. Cover each breast with one slice of cheese. In small saucepan, mix 2 tablespoons butter with flour; blend over low heat until smooth and bubbling. Slowly stir in milk and broth; season with salt and pepper to taste. Add wine and pour over chicken. Combine stuffing mix with remaining 3 tablespoons butter. Spread over top of chicken. Bake at 350° for 45 to 60 minutes.
Preheat oven to 450°. Stir baking mix, cheese and milk together to form a soft dough. Drop by tablespoon onto greased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir melted butter and garlic powder together and brush over hot biscuits. Makes 9 to 10 biscuits.
Mix together first 5 ingredients. Last, add beaten egg whites and vanilla. Bake at 350°.
Cut corn from cob, scraping cob well. Place corn and scrapings in a large saucepan. Add 2 tablespoons water. Bring to boiling. Reduce heat; cover and simmer for 5 minutes. Remove from heat and cool slightly. Do not drain. Place corn in a large bowl. Add sugar, salt and eggs. Stir in milk. Pour into a 1 1/2-quart buttered casserole. Bake in a 350° oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Serves 8.
Beat eggs, sugars, dressing and vanilla with mixer; add flour and baking soda. Set aside 1 cup of the batter. Spread remaining batter into lightly greased 13 x 9-inch pan. Bake 12 to 15 minutes at 350°. Melt caramels with milk over low heat. Top crust with caramel mixture. Sprinkle with chips and pecans. Spoon reserved 1 cup batter by teaspoon over pecans. Continue baking 12 to 15 minutes.
Grease 11 x 16 pan. Cover bottom of pan with coconut, as much as you desire. Cover coconut with chopped nuts. Prepare cake as directed on box and pour over coconut and nut mixture. Combine margarine, powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix (do not stir). Bake for 1 hour at 350°.
Combine cream cheese and peanut butter in a large mixing bowl. Beat at medium speed with electric mixer until light and fluffy. Gradually add whipped topping and powdered sugar. Continue beating until smooth. Spoon filling into prepared crust. Freeze at least 8 hours or overnight.
Combine chicken, cabbage, green onions and soy sauce. Mix well and let stand approximately 30 minutes.
Melt chocolate and margarine in saucepan over low heat, stirring constantly. Remove from heat. Stir in milk gradually. Combine dry ingredients with eggs and vanilla in bowl. Mix well. Blend in chocolate mixture. Pour into pie shell and sprinkle with coconut and pecans. Bake at 375° for 45 minutes. Cool for 4 hours or longer.
Preheat oven to 375°. Flour and grease 13 x 9-inch pan. Mix cornmeal, flour, sugar, salt, soda and baking powder; set aside. Mix oil, eggs, pimentos, milk, corn and peppers. Add cheese, then add dry ingredients. Stir until well mixed. Pour into pan. Bake 30 minutes.
Place bread crumbs in a 9 x 13-inch pan. Put cooked meat on top of bread. Mix milk, eggs, mustard and salt together and pour over mixture. Sprinkle cheese over top. Refrigerate overnight. Bake at 350° for 1 hour.
Chop broccoli in small pieces. Dice cheese into small chunks. Fry bacon until crisp and break into pieces. Place broccoli, cheese and bacon into large mixing bowl. Mix mayonnaise, vinegar, sugar and oil in separate bowl (mix well). Pour dressing on broccoli mixture; mix well. Refrigerate to chill. Recommend Swiss cheese.
Drain vegetables. Add onion, mayonnaise and cheese. Place in casserole dish. Sprinkle with crushed crackers. Bake at 350° for 20 to 30 minutes. Season to taste.
Mix together peanut butter, carob, bananas and vanilla. Shape into balls (one teaspoon each) and roll in cinnamon. Press walnut half into each candy. Store in refrigerator. Yields 64 pieces.
Add potatoes, corn, onion and celery to three quarts broth. May use 1/2 water and 1/2 broth. Cook until vegetables are done. Add chicken. Bring to a boil and serve. If using canned corn, add it when you add chicken.
Mix together sugar, cornmeal and sugar. Mix together eggs, margarine, Karo syrup and vanilla. (Blender is not needed.) Add to dry mixture. Stir until mixed well.
Stir boiling water into gelatin in a medium bowl until completely dissolved. Stir in sherbet. Mix until melted. Refrigerate until gelatin is slightly thickened. Fold in whipped topping, marshmallows and pineapple. Pour into crust; freeze until firm.
In a blender, mix milk, egg, vanilla and enough sugar to taste. Blend at high speed to beat egg. Add ice milk and blend to desired milk shake consistency. Add bananas or peaches.
In large saucepan, bring water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer 8 to 10 minutes or until vegetables are just tender. Remove from heat; do not drain. In another saucepan, melt butter. Blend in flour. Add milk all at once; cook until thickened and bubbly. Add cheese; stir until melted. Stir into vegetables. Return saucepan to heat. Add corn and ham; heat through, stirring occasionally.
Cook beans following package directions; drain. Combine beans, soup and almonds in a greased casserole dish. Sprinkle stuffing mix evenly on top. Pour margarine on top. Bake in preheated 350° oven for 20 minutes.
Beat together	egg yolk, water, salt and lemon juice. Cream the butter. Blend into first mixture.	Add flour. Divide dough in half. Roll one piece out thin and fit into greased 12 x	6-inch	pan. Peel and core apples and chop fine with raisins and almonds. Spread mixture over dough in pan. Top with remaining dough, rolled out thin. Brush with beaten egg. Bake in hot oven at 400° for 45 minutes.
Thaw okra (if frozen) in bowl. Combine flour, meal and pepper. Cut in margarine until crumbly. Dip okra in water (if using fresh okra). Roll in mixture to coat. Place on baking sheet; bake at 350° for 20 minutes, or until golden brown. Serve with toothpick with salt and catsup.
Mix softened cream cheese and all eggs at one time. Add margarine (melted). Mix well. Add cake mix. Fold drained blueberries into batter. (Do not use mixer on blueberries; do not use juice.) Pour into well-greased (margarine), floured cake pan and bake at 325° for 1 hour or until done (test with toothpick). Enjoy.
Combine ingredients and set aside. Prepare Baking Powder Biscuit Dough (see recipe in bread section). Roll dough into a rectangle 1/4-inch thick on lightly floured surface. Spread meat mixture evenly over biscuit dough. Starting with long side of dough, roll up and pinch edge to seal. (Do not pinch ends of roll.) Place on baking sheet, sealed edge down. Bring ends of roll together to form a ring. Brush ring lightly with melted butter. With sharp knife, make cuts at 1-inch intervals around ring to within 1/4-inch of center. Slightly pull and twist each section so that sides rest almost flat on baking sheet. Bake at 400° for 20 to 30 minutes until golden brown. Serve with brown gravy.
Mix and cook over low heat until mixture starts to scrape from sides of pan and is thick. Remove from heat. Add food coloring. Add cinnamon and peppermint oil for aroma, if desired. Knead on waxed paper for a few minutes.
Add salt and pepper to milk-egg mixture. Break up cauliflower. Dip flowerets into egg mixture, then into flour and cheese mixture. Brown in deep fat for 3 minutes. Drain.
Heat oven to 375°. Grease a 15 x 10 x 1-inch jelly roll pan. Line top and sides with waxed paper. Grease waxed paper.
Cream the cream cheese and margarine together at room temperature. Add remaining ingredients. Form into balls, then flatten. Bake at 350° until light golden brown.
In a small bowl, with electric mixer at medium speed, beat shrimp, cream cheese, cocktail sauce, celery and horseradish until well blended. Cover; chill until serving. Garnish with lemon slice and parsley sprig, if desired. Serve as a dip with pretzel chips or crackers.
Dissolve gelatin; add berries, stirring well. Stir in pineapple, bananas and lemon juice. Divide mixture in 1/2 and add 1/2 in a 2-quart dish. Put in refrigerator until thick. Spread sour cream over jello mixture, then carefully spread the other half of jelly mixture, which was standing on counter, on top of the sour cream mixture. Put in refrigerator overnight.
Boil spaghetti and drain. Pour spaghetti into a 13 x 9-inch pan. Sprinkle Romano cheese over all. Combine milk, eggs, salt and pepper. Pour evenly over spaghetti. Pour whole jar Ragu over top. Sprinkle with grated Mozzarella cheese. Bake at 375° for 40 to 45 minutes. Let stand 10 minutes. Cut and serve.
Cream first four ingredients together. Sift together next 6 ingredients. Mix together and add cream mixture, then add zucchini. Put in 9 x 14-inch pan. Bake at 350° for 40 to 45 minutes.
In a 4-quart Dutch oven, cook onion, celery and garlic in hot margarine until tender. Add water, undrained tomatoes, lentils, barley, bouillon cubes, rosemary, oregano and pepper. Bring to boiling, reduce heat, cover and simmer for 45 minutes. Add carrots and simmer for 15 minutes more or just until carrots are tender. Ladle into soup bowls and top with cheese. Serves 5.
Mix all ingredients except egg whites. Fold egg whites gently into mixture. Pour into a 9 x 13-inch casserole dish. Sprinkle with bread crumbs. Add dots of butter to top. Bake in a glass pan at 350° for 45 minutes or in a metal pan at 375° for 45 minutes. Enjoy. You will lick the pan clean!
Spread about 1 teaspoon of peanut butter on half of crackers; top with remaining crackers. Melt the chocolate flavored candy coating in top of double boiler. Dip sandwich crackers in coating, allowing excess to drain off. Place on wax paper to cool.
Cook and drain broccoli. Cook rice. Saute onion and celery in oleo. Add all other ingredients together in casserole dish. Bake at 350° for 30 minutes.
Heat evaporated milk, salt, mustard and Worcestershire sauce in saucepan over low heat until just below boiling point. Add cheese; stir until thickened and smooth. Beat eggs slightly in a large mixing bowl. Add remaining ingredients; mix well. Add cheese sauce. Combine thoroughly. Place in well buttered 9 x 5 x 3-inch loaf pan. Bake in moderate oven (350°) for 30 to 35 minutes. Let stand about 5 minutes before turning out on a warm platter. Serve with additional cheese sauce, if desired. Makes 6 servings.
Cook and drain macaroni and steam broccoli. Melt margarine. Add half and half, tomato sauce and cheese. Add macaroni; simmer until cheese is melted. Add steamed broccoli and fresh mushrooms. Serve when mushrooms are heated through.
Combine beef, rice, onion, salt and pepper; mix thoroughly. Alternate mixture in casserole with sauerkraut. Add water until it comes to top. Bake at 350° for 1 hour and 30 minutes. Yield: 6 to 8 servings.
Melt margarine in large container. Stir in graham cracker crumbs, powdered sugar and vanilla. Add peanut butter; mix well. Roll into walnut size balls; lay out on wax paper. Melt chocolate and paraffin together over hot water. Dip each ball in chocolate mixture. (I use a fork to lift the balls in and out of the chocolate.) The balls will cool quickly and be pretty and glossy.
Mix ground beef, crumbs, salt, pepper, onion and half of tomato sauce into a loaf. For sauce, mix remaining half of tomato sauce, brown sugar, vinegar, sugar and mustard. In a saucepan bring to a boil. Pour half of the sauce over meat loaf and bake 40 minutes. Then pour remaining sauce over and bake 50 minutes for a total of 1 1/2 hours at 350°. Bake covered for first hour.
Mix together the first 2 ingredients and put in bottom of a 9 x 13-inch pan. Save 3/4 cup for topping. Heat all liquids. Mix everything together. Pour over stuffing. Put the reserved stuffing on top. Bake at 325° for 45 minutes. Serves 12.
Preheat oven to 350° and grease two 9-inch layer cake pans. Separate all eggs; beat egg whites and 1/2 of sugar until stiff in a large bowl; set aside. In a separate bowl, beat egg yolks and remaining sugar until thick. Sift flour with baking powder and salt into egg yolk mixture and beat. Stir in maple syrup. Fold egg yolk mixture into egg whites with walnuts and chocolate. Pour into pans and bake for 25 to 30 minutes. When cool, split each layer in two, making 4 layers. Prepare whipped cream filling; beat whipping cream and sugar together until stiff and peaky. Spread between layers and over top of cake. Refrigerate until ready to serve.
Preheat oven to 375°. Brown onion with beef and drain. Stir in barbecue sauce, brown sugar and beans. Heat until bubbly. Pour into a 2 1/2-quart casserole. Separate biscuits and cut each in half. Place cut side down around dish. Bake about 20 minutes just until biscuits brown. Sprinkle with cheese and bake a few minutes until melted.
In saucepan, put olive oil, tuna and parsley. Add salt and pepper; cook for 5 minutes on medium heat. Add garlic and cook 2 minutes more, but don't burn garlic. Cook spaghetti in boiling salted water for 10 minutes while you're making the sauce. Drain spaghetti, place in large bowl and mix in tuna sauce. Sprinkle Parmesan cheese on top and serve. If desired, add more cheese.
Blend together real well. Roll up in ham slices, cut slices in 3 pieces after rolling. Secure with toothpick. Top with olives and/or cubes of cheese.
Split cake into 3 layers. Have cheese and Cool Whip at room temperature. Beat all ingredients until creamy. Spread between layers. Pour cherries on the top and sides and let it run down in the center hole of the cake. Refrigerate.
Grease cookie sheet. Roll out rolls. Press together with fingers. Pour on beaten egg and pour off excess egg. Bake at 350° until brown. Remove and cool. Spread 1/2 to 3/4 bottle of dressing. Sprinkle on cauliflower and broccoli. Top with shredded cheese. Keep refrigerated.
Mash enough strawberries to fill one cup. Mix sugar and cornstarch in a 2-quart saucepan. Stir in water and mashed strawberries gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute and then cool.
Steam Veg-All for 5 minutes. Drain. Mix with 1/4 lb. Velveeta cheese (use more cheese if you like). Put into casserole dish. Crush Ritz crackers. Mix with 1 stick melted butter. Sprinkle cracker and butter mixture over casserole. Bake at 350° for 20 minutes.
In small bowl, combine chocolate wafer crumbs and butter; mix well. Spoon 1 tablespoon crumb mixture into each of 12 foil lined muffin cups; press firmly. Set aside remaining cookie crumbs. In medium saucepan over low heat, combine half and half, 1 2/3 cups marshmallows and milk chocolate chips. Stir until chips are melted and mixture is smooth. Remove from heat; cool completely. Fold in whipped cream, remaining 1/3 cup marshmallows and cashews. Pour 1/3 cup into each prepared muffin cup. Sprinkle with remaining cookie crumbs. Freeze until firm (about 1 hour).
Cover soup bones with cold water; bring to boil. Skim off top foam. Keep barely boiling for 2 to 3 hours. Add rest of ingredients (tomatoes, optional). Cook until noodles are done. Cool soup, remove bones and dice meat. Skim fat off soup. Freeze in smaller containers for eating later.
Mix ingredients and bake at 350° until done. Bake in 9 x 13 x 13-inch pan. May be frozen for later, if wished.
In a blender, combine the orange juice, sherbet, sliced banana and the strawberries. Cover and process until smooth. Pour into chilled glasses and enjoy!
Mix 1/2 cup sugar with 2 tablespoons cornstarch. Put into saucepan. Add 1/2 cup of cold water and stir over medium-high heat. (Stir as burner warms up to get cornstarch to dissolve.) If it thickens too fast, remove temporarily from heat.
Cream sugar and shortening. Add buttermilk, eggs and bananas. Add flour and remaining ingredients. Mix well. Bake at 350°. Test with a toothpick until done.