HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir cream cheese until very soft. Gradually blend in 1/2 cup milk until smooth and creamy. Add 1 1/2 cups milk and lemon instant pudding mix. Beat slowly with mixer 1 minute. Pour at once into a cooled, baked graham cracker crust. Chill 1 hour or until firm.
Put all ingredients in a boiler. Simmer for	20 minutes. This will not burn easily if used on meat cooked on grill. Good on poultry, beef or pork.
Wash, drain and dry fillets. Cut into serving portions. Place 2 stalks asparagus on each portion of fish and roll up jelly roll style and secure with toothpick. Place in baking dish sprayed with butter-flavored Pam (11 x 13 x 2-inch casserole or whatever size will hold number of fillets preparing). Sprinkle with lemon juice and dot lightly with butter or margarine. Bake in a 350° oven for 30 to 40 minutes until fish is opaque and flakes easily. Pour sauce over the fish and bake 10 to 15 minutes longer until hot and bubbly. Serve immediately.
Combine sugar and yeast in warm water. Let stand 5 to 10 minutes or until yeast begins to foam. Thoroughly mix milk, butter, sugar, eggs and salt in a large mixing bowl. Stir in the yeast mixture and 3 1/2 cups of flour, adding a bit more if necessary to make a soft, pliable dough. Turn dough out on a floured board and let rest while you clean and butter a bowl. Knead dough gently for 4 to 5 minutes, adding flour, until the dough is smooth and silky. Return the dough to the bowl; cover with plastic wrap and let rise in a warm place until the dough is doubled in size. Butter a 12 cup muffin pan. Punch down dough; pinch off pieces about 1 1/2-inches in diameter or enough to fill 1/2 of muffin cup and roll into smooth spheres. Place two such pieces in each prepared muffin cups. (It should be a tight fit.) Cover dough loosely with plastic wrap for 45 minutes. Preheat oven to 350°. Bake rolls 20 to 25 minutes or until light brown. Serve as soon as they cool enough to throw. Makes 12 thrown rolls.
Fry the onion and the chicken. Mix the chicken, onions, cream of chicken soup, sour cream and chili powder in a large mixing bowl. Set aside. Mix the two cheeses together in a bowl. Lay out tortillas. Spoon 2 heaping tablespoons of the chicken mixture into the tortillas. Sprinkle cheese on top. Roll tortilla. Repeat this step until you have used all the tortillas. Put the tortillas into a large baking dish. Pour the remaining mixture over top of the rolled tortillas. Sprinkle remaining cheese on top. Cook, uncovered, at 250° for 30 minutes.
Brown roast in oven at 500° for 30 minutes (do not preheat). Add soups and water; cover pan and cook 2 hours at 325°. Add vegetables; cook additional hour at 325°. Serve; use sauce for gravy.
Shortly before serving, empty frozen fruit juice concentrates, pineapple juice, cranberry juice and cold water into large punch bowl. Stir to hasten thawing. Just before serving, gently pour in ginger ale and sparkling water. Float fruited ice ring on top. Makes 50 servings.
Use deep, long pan. Line with foil. Place roast in bottom. Cover with onion slices and mushrooms. Pour soup over roast. Add vegetables. Cook at 225° to 250° overnight at least 8 hours.
Combine flour, salt, garlic and basil. Roll chops in mixture. Brown chops in a large frying pan. Pour off drippings. Add 1/2 cup of water. Cover and cook 45 minutes. Drain tomatoes to make 1 cup. Combine remaining flour mixture with tomato liquid and stir into cooking liquid. Bring to a boil, stirring constantly. Add tomatoes and zucchini and cook, covered, 20 minutes.
Mix fruits and cognac and let marinate for 2 hours at room temperature. Pour mixture into 2-quart shallow baking dish. In saucepan, mix egg yolks, sugar and cream and stir over low heat until thickened. Do not boil. Stir in vanilla. Pour mixture evenly over undrained marinated fruit. Place under preheated broiler and broil 8 to 10 minutes or until fluffy and golden brown. Serve warm. Makes 6 to 8 servings.
In large skillet, cook chicken and onion. Add broccoli florets, mushrooms and mushroom soup with 1 cup milk. Let simmer 10 minutes. Turn off heat. Cover with sharp cheese. Serve over rice. Makes 6 servings.
Cream shortening, sugar and eggs. Sift and stir in flour, cream of tartar, baking soda and salt. Chill dough for 2 hours. Roll in small balls and drop in mixture of sugar and cinnamon. Place balls on ungreased cookie sheet and bake at 400 degrees for 8-10 min.
Cream together butter and shortening. Gradually add sugar, beating well at medium speed. Beat in cream cheese until fluffy. Alternately add cocoa and flour. Add eggs. Begin and end with flour when mixing. Stir in vanilla. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes. Cool in pan 10 minutes. Remove.
Combine cake mix and butter. Mix until crumbly. Reserve 2/3 cup for topping. Add brown sugar and cinnamon to this reserved topping. Mix well and set aside.
Brown meat, all your seasonings and onion. Add tomato paste, sauce, tomatoes and water. Add bell pepper. Cook 30 minutes.
Cream butter and sugar well. Add eggs, one at a time. Sift flour, salt and soda. Blend into mixture; add flavor. Bake in greased pan at 325° for 1 1/4 hours. Do not open oven for 1 hour.
Peel and seed the cucumbers. Dice the flesh into 1/4-inch pieces and toss with 1/2 teaspoon salt and 2 tablespoons wine vinegar. Let set for 30 minutes and drain. Peel, seed and dice the tomatoes and combine with the cucumbers, onions, garlic, herbs and olive oil. Taste and add more vinegar, salt and pepper if necessary. Boil the spaghetti in several quarts of salted water until cooked through, but still chewy. Toss the hot pasta with the cucumber-tomato mixture, serve with grated Parmesan cheese.
Make gelatin and let cool until syrupy. Add softened cream cheese, drained pineapple and nuts. Put into mild and chill to set.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies and additional flavorings, if desired. Stir until well coated. Press mixture evenly into a 13 x 9 x 2 pan coated with cooking spray. Cut into squares when cooled.
Heat oven to 350°. Grease bottom only of a square pan (8 x 8 x 2-inches) with shortening. Heat margarine and 1 package chocolate chips in a 2-quart saucepan over low heat, stirring constantly, until melted. Remove from heat. Stir in remaining ingredients except nuts and 1/2 cup chocolate chips real hard with a wooden spoon until smooth. Stir in nuts and chocolate chips. Spread in pan with a rubber spatula. Bake until the center is set, about 30 minutes. Cool completely; cut into 1 3/4 x 1 1/2-inch brownies. Store brownies tightly covered. Makes 20 brownies.
Mix all ingredients together. Form into small balls. Bake at 400° for 10 minutes.
Brown pork chops; drain fat. Put onion soup, flour and 2 cups water in pan. Add pork chops, carrots and potatoes; sprinkle with thyme. Cook on simmer in electric frypan until carrots are ready, about 1 hour.
Mix all ingredients together. Roll into 1-inch balls. Place on cookie sheet and bake for 15 minutes at 350°.
Preheat oven to 350°. Beat egg whites until stiff. Add very slowly sugar and continue to beat. Fold in dates and nuts. Drop batter on well greased cookie sheet. Put in oven and turn oven off. Leave overnight or at least 2 hours.
Mix water, 100% bran, shortening and sugar together and let cool. Mix and add eggs, flour, soda, buttermilk and bran flakes. Bake at 400° for 15 minutes. Makes 24 muffins.
Put all ingredients into large saucepan and simmer, uncovered, about 15 minutes. Apples should be soft. Remove from heat and cool slightly. Put half in blender and blend until smooth. Blend the other half. Keeps well in refrigerator or freeze.
Combine sugar, flour and salt; gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks. Return to hot mixture. Cook 2 minutes. Remove from heat. Add butter and vanilla; cool. Pour into pie crust. Top with meringue.
In a saucepan, cover spices with water and warm over low heat. Check occasionally and add more water as needed.
Season steaks with salt and pepper to taste. Grill 4 minutes per side. Mix broth, brandy and rosemary and boil (about 5 minutes). Spoon over steaks and top with Blue cheese.
Melt butter in a medium saucepan. Add onion; saute until soft and transparent. Stir in ketchup, water, Worcestershire sauce, sugar, vinegar, tomato paste, dry mustard and red pepper. Stirring occasionally, simmer uncovered 15 minutes. Remove from heat. Immediately stir shrimp into sauce, covering completely. Let stand 15 minutes.
Place the chicken breasts in a casserole dish with a pat of butter on each breast. Pour cream of mushroom soup over top. Bake covered for 2 1/2 hours at 350°. This is called Sunday Chicken because it cooks while you are at church. Pour over rice when done and serve.
Bake in greased loaf pan for 1 hour or longer at 350°.
Combine sugar and milk. Heat to boiling point and boil 5 minutes, stirring constantly. Remove from heat and add chips, pecans, marshmallows and vanilla. Stir until marshmallows melt. Pour into a buttered 9 x 9-inch pan. Cut in squares.
Mix macaroni and cheese as usual according to the box directions. Add the soup. Add the chopped mango. Cook over low heat until mixture thickens.
Finely chop tomatoes, garlic, cilantro, jalapeno (use jalapeno only, no juice) and onions. Mix together in bowl and refrigerate. Serve with tortilla chips. The salsa gets hotter when it is refrigerated. Do not add more jalapenos than the recipe calls for.
Mix stuffing according to directions on box. Add chopped celery. Then slice and peel squash. In a greased baking dish, layer squash and stuffing. Beat egg and cream of mushroom soup together and pour over top. Bake at 350° for about 40 to 50 minutes or until squash is done.
Mix spinach and cottage cheese; set aside. Brown turkey, onion and garlic, then add chilies, tomato sauce, bread crumbs, chili powder and cumin. Simmer 10 minutes. Layer in 13 x 9-inch pan: tortillas, 1/3 meat, 1/3 spinach and 1/3 cheese. Repeat until done. Bake at 350° for 40 minutes covered and 10 minutes uncovered.
Combine all ingredients and shape into small meatballs. Bake at 350° for 20 minutes. Place in casserole dish and pour sauce over all. Bake at 350° for another 30 to 40 minutes.
Melt butter with spices and Worcestershire sauce. Combine cereals in roaster. Pour butter mixture over cereals; cover and bake at 250° for one hour, stirring every 20 minutes. Remove cover and bake another 30 minutes. Add nuts. Cool and store in an airtight container.
Mix all ingredients except eggs thoroughly. Beat one egg at a time into the mixture. Bake in 3 cake pans (8-inches) for 25 to 30 minutes at 350°. Cool and frost.
Steam broccoli flowerheads until just crisp. Add Feta cheese. Pour vinaigrette dressing over all. Serve warm or cold.
Mix sugar, margarine, eggs, jam and milk together, then add dry ingredients. Bake at 325° for 45 minutes to 1 hour in Bundt pan.
Mix all ingredients together and refrigerate for 2 hours. Bake at 350° until golden brown.
Massage bird with salt and pepper inside and out. Peel peeled onion and chopped celery inside the cavity of turkey. Add water to roasting pan. Place turkey back side up in roaster on a rack and put lid on roaster, fitting tightly. Place covered roaster in a cold oven and turn to bake at 500°. Do not open oven door at any time. Let cook for one hour. Turn off the oven and forget the turkey for several hours. Meat will be brown and moist and plenty of broth.
Steam or cook vegetables in a small amount of water until tender. Drain. Combine soup base and milk (enough for a good soup base consistency). Add vegetables, salt and pepper. Heat (not too long). Put in bowls and top with Colby.
Brown hamburger and sausage; add salt to taste. Drain. Add oregano. Chunk the Velveeta cheese. Add cheese to meat mixture; mix well while meat is hot so cheese will melt. Spread on rye bread. Can freeze on cookie sheet, then bake at 350° for 20 minutes.
Blend all ingredients thoroughly. Use 2 heaping tablespoonfuls to 1 cup boiling water.
Mix first four ingredients, fold in frozen blueberries. Allow to sit several hours. Serve in baked pie shell, tart shells or in sherbet dishes with no crust.
Mix together. Roll into balls. Bake at 350° for 25 to 30 minutes.
Stir together pineapple, apple pie filling, cinnamon mix and raisins. Pour into greased and floured 8 x 8 cake pan. Sprinkle dry cake mix over mixture. Slice cold butter into squares and place on top. Bake at 350° for 1 hour. Sprinkle nuts on top.
Preheat oven to 350°. Resift 2 cups flour with powdered sugar into medium bowl. Add butter and mix thoroughly. Pat dough evenly into bottom of 9 x 13-inch baking dish. Bake until golden, about 25 minutes.
Pour oil into plastic bag. Add potatoes and shake to coat well. Add dressing mix and shake well until all potatoes are coated. Place potatoes in crock-pot and cook 8 hours on low or 4 hours on high.
Work butter until creamy. Add sugar, molasses, spices, baking soda, almonds and flour. Turn onto floured baking board and knead until smooth. Shape into 2 thick slightly flattened rolls. Wrap each in waxed paper and chill thoroughly. Cut crosswise with sharp knife in thin slices. Place on greased baking sheet. Bake in moderate oven (325°) 8 to 10 minutes.
Mix all ingredients; turn into foil-lined loaf pan. Bake at 350° for 1 hour, turn into serving dish. Serves 6.
Sift in bowl the flour, sugar, baking powder and salt. Add the shortening, milk and vanilla. Beat vigorously for 2 minutes. Add the egg and beat 2 more minutes. Bake 30 to 35 minutes in greased and floured 9 x 9-inch pan in a 350° oven.
Cook chicken and cut up. Mix all together and put in large casserole or loaf cake pan. Cover with crushed potato chips if desired. Bake at 350° for 30 to 40 minutes.
In a a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, boil for 5 minutes, stirring constantly. Remove from the heat, stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate, stir until melted. Fold in vanilla and pecans, mix well. Pour into greased 15 x 10 x 1 in. baking pan. Chill until firm and cut into squares.
In a mixing bowl, beat cream cheese and sugar until smooth. Spread onto bottom of crust. Sprinkle with chopped pecans. In another bowl, combine pudding mixes. Add milk and vanilla. Beat on low speed for 2 minutes. Spoon over the pecans. Refrigerate for at least 2 hours. Top with whipped cream and pecan halves.
Bring water, beet juice, vinegar and sugar to a boil. Pour over jello. When jello begins to set, add beets and seed. Pour into 9 x 12-inch pan. Refrigerate. Serves 12.
Coat patty with flour. Place on large pieces of foil or in small foil pan. Place pepper strips around meat. Sprinkle with soy sauce, sherry and pepper. Seal or cover tightly. Bake in 400° oven for 15 to 20 minutes. Makes 1 serving. Good with potato nuggets sprinkled with garlic or onion powder (1 cup) and sliced tomato and lettuce.
Place nuts, dates, cherries and raisins in a large bowl. Measure flour, baking powder and salt into sifter. Sift over nuts and fruit; mix well.
Mix first 3 ingredients, then add 5 cups powdered sugar and mix. Will be stiff. Roll into balls. Melt the chocolate chips. Dip balls into chocolate and place on wax paper. Keep cold.
Mix all ingredients, adding milk slowly to achieve dipping consistency. Chill and serve with potato chips or Ritz crackers.
Blend oatmeal in blender to a fine powder. Cream butter and both sugars together. Add eggs, vanilla and almond extract. Mix together flour, blended oatmeal, salt, baking powder and baking soda. Add to creamed mixture. Add chips, grated Hershey bar and nuts.
Melt margarine in saucepan. Mix oregano, basil, onion flakes, cheese and bread crumbs in a mixing bowl. Dip chicken into butter, then into bread crumb mixture. Bake at 350° for 45 minutes. Combine apple juice, onion and remaining margarine. After 45 minutes, pour over chicken and return to oven for 10 minutes.
Grease 12 bun tins. Sift flour, baking powder, salt, and sugar. Beat egg and milk together. Pour into flour. Mix until creamy. Fill bun tins about 2/3 full.
Blend and chill for 1 hour. Use pears, apples, grapes and melons of all kinds. Cut in bite size pieces. Arrange around bowl of dip.
Mix cucumbers, onions and salt. Let stand for 2 hours. Drain off liquid. Combine sugar and vinegar. Bring to a boil until sugar is dissolved. Add celery seed. Put cucumbers and onions in plastic freezer containers; pour syrup on top. Close tightly and freeze.
Cook broccoli in salt water in saucepan. Drain. In saucepan melt butter, blend in flour, add milk, salt, pepper, and cook until thickened. Add onions to drained broccoli and then combine onion and broccoli to cream sauce. Beat until light. Place in baking dish. Top with crumbs and cheese. Bake at 350° until bubbly and lightly browned.
Brown shoulder or steak in preheated 425° oven 20 minutes; drain fat. Reduce temperature to 325°. Combine water, catsup, brown sugar, Worcestershire and salt. Pour over meat. Cover; bake until tender, about 1 1/2 hours. Spoon sauce over meat. Can be made ahead, refrigerated and reheated, covered.
Mix the cheese and sauce. Add enough cream to make a smooth, thick paste. Roll olive in cream mixture. Be sure that each is well coated. Roll in chopped nuts.
Roll oysters in cracker crumbs or corn meal. Melt fat in a skillet or heavy frying pan. Add oysters and sprinkle with salt. Fry on medium heat until a golden brown on both sides.
In a small bowl mix the Miracle Whip, sugar and vinegar together to make a dressing. Combine all the veggies, cheese and bacon. Add the dressing and mix well. Refrigerate and serve.
Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper. Rub with garlic and thyme. Brown in hot oil. Combine 2 tablespoons juice with cornstarch. Combine honey and mustard. Stir in skillet with remaining juice. Spoon sauce over chicken. Cover and simmer for 15 minutes.	Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens. Serves 4.
Drain juice from cherries and pineapple and combine for 3/4 cup liquid. Mix together in a saucepan the sugar, vinegar and 1/2 cup of the combined fruit juices; add cloves and cinnamon stick. Bring to a boil and simmer 15 minutes over low heat. Mix the flour with the balance of the combined fruit juices and blend into the hot syrup. Stirring constantly, cook until smooth and thickened. Add cherries, pineapple and lemon juice and heat until hot. Serve the sauce hot with hot or cold ham.
De-cap strawberries and wash. Place berries in colander. Pour boiling water over them completely, then spray (or rinse) with cold water thoroughly. Place in a large pot and add 2 cups of sugar and juice from half of a lemon. Turn stove on high, stirring until juice is a rolling boil. Boil 5 minutes. Remove. Add 2 cups more of sugar. Bring to a rolling boil again 5 minutes. Pour in a large bowl. Let stand 2 days. Remove white residue from top. Stir every so often. Boil jars. Add preserves and put a paraffin layer on top. Let set, then paraffin layer again. Put on lid.
In saucepan, combine sugar, cocoa, milk, and butter or margarine. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Add oats and vanilla. Drop by rounded teaspoons onto was paper, forming slightly with fingers, if needed. Cool completely. Makes approximately 5 1/2 dozen cookies.
Sift flour, salt and baking powder together. Cream butter, sugar and eggs. Add vanilla, milk and dry ingredients. Blend well. Place dough on lightly floured surface. Sprinkle a little flour over dough and roll to about 1/2-inch thick. Cut with cookie cutter and place on lightly greased cookie sheet. Prick tops with fork and bake 12 to 15 minutes at 350° or until lightly browned on top.
Put all ingredients (except vanilla and walnuts) into stainless steel pan. Boil 20 minutes. (Do not overboil.) Add nuts and vanilla and pour in greased pan.
In a large stockpot, combine sugar and water over medium-high heat; stir constantly until sugar dissolves. Stir petals and rose flower water into syrup. Bring to a rolling boil. Add pectin; stir until dissolved. Bring to a rolling boil again and boil 1 minute longer. Remove from heat; skim off foam. If desired, tint with food coloring. Pour into jars. Cool and store in refrigerator.
Break crackers coarsely into one pie shell. Combine water, sugar and cream of tartar in saucepan; boil 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers, dot with oleo and sprinkle with cinnamon. Add top crust. Bake at 425° for 30 to 35 minutes. Serve warm.
Mix flour and sugar; add to beaten eggs. Add lemon juice and apricot juice and cook to medium sauce. When cooled, place layers of apricots, cheese and nuts in bowl. Pour sauce over all. Chill.
Mix together flour, sugar and salt. Boil butter, cocoa and water. Mix together eggs, buttermilk and soda. Mix all three parts together. Bake 20 minutes at 350° in a greased sheet pan.
Drain carrots; arrange carrots, bell pepper and onions in layers in container. Make marinade of other ingredients and beat well. Pour over and refrigerate. Will keep for weeks.
Spread beans on a 10-inch serving platter. Blend sour cream and salad dressing mix; spread over beans. Layer remaining ingredients. Serve with tortilla chips.
Crush Oreos; put one layer in bottom of 9 x 13-inch pan. (Save some of the crushed Oreos to sprinkle on top of cake.) Mix pudding, milk and vanilla; pour over crushed Oreos. Mix the cream cheese and margarine until smooth, then mix in powdered sugar and Cool Whip. Put this mixture over the pudding mixture. Put remaining crushed Oreos on top.
Trim fat and brown chops in oil. Remove chops and keep drippings. Add onion and saute. Return chops to pan. Add rest of ingredients. Heat to boiling. Reduce heat to medium-low; cover skillet and simmer 30 minutes or until tender. Remove cover; increase heat to medium-high and continue to cook until liquid is almost evaporated, about 3 minutes.
Crumble Oreo cookies finely. Stir in melted butter. Pat cookies flat in a 9 x 13-inch pan. Slice softened ice cream to fit in pan evenly. May decorate top with extra cookie sprinkles or whole cookies. Freeze. Serve slightly thawed.
Mix preceding ingredients together and pour into unbaked crust. Bake at 400° for 45 minutes. Reduce heat to 350° for 20 minutes.
Mix all ingredients, salt and pepper to taste. Save half of dressing mix for top. Bake at 325° for 30 minutes.
Place muffin halves on paper plate. Spread cut sides with equal amount of pizza sauce. Carefully make 5 cups into frankfurters 3/4-inch apart and almost through. Arrange frankfurter in a circle on each muffin half. Cover with half slice of cheese. Sprinkle with oregano. Microwave on High 1 minute.
Toss all ingredients with mayonnaise except lettuce and melon slices. Place lettuce leaves on plate. Place melon slices on lettuce. Fill circle of melon with chicken melon salad.
Mix first 4 ingredients in pie plate with fork. Press 1/2-inch from top of pan. Spread catsup on meat, then mushrooms, cheese and oregano. Top with Parmesan cheese. Bake at 375° for 30 minutes.
Combine apples, pecans and sugar. Let stand one hour, stirring often; do not drain. Combine flour, sugar, salt and spices. Stir in butter, vanilla and eggs. Spoon into 2 greased 1 pound coffee cans. Tie a 2-inch band of foil around top of cans. Bake at 325° for 1 hour and 15 minutes or until wooden pick inserted in center is clean. Cool in cans for 10 minutes. Remove from cans and complete cooling.
Slice the smoked sausage and place in the bottom of an electric skillet or baking dish. Top with sliced potatoes and onions. Sprinkle with Cajun seasoning and cook until done. Do not stir while cooking. Easy and delicious!
Preheat oven to 350°. Sift together flour, cocoa, soda and salt. Cream mayonnaise and sugar; blend well. Add flour and water. Bake in 13 x 9-inch pan. Bake for 30 to 35 minutes or until done.