HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix with hands. Shape into a roll. Refrigerate until firm. Slice. Bake at 350° for about 20 minutes until browned.
Cover potatoes with salted water; cook until fork penetrates easily, but potatoes are still quite firm. Drain and let cool while draining and discarding water or oil from tuna. Grate potatoes coarsely, using grater or grating blade of food processor. Gently mix grated potatoes, tuna, scallions, parsley, egg, salt and cayenne. Form into 8 pancakes, shaping loosely but flattening slightly. In a large skillet, heat enough oil for shallow frying. Add pancakes; do not overcrowd pan. Brown well on one side, then turn with slotted turner. Drain second side and remove pancakes from oil. Drain well on paper toweling. Serve with Cucumber Mayonnaise. Makes 4 servings.
Melt chocolate bars in pan over water. Add marshmallows, milk and vanilla. Stir until completely melted. Cool slightly. Pour into a prepared graham cracker crumb crust. Let harden. Top with Cool Whip.
Mix ingredients together until well blended. Bake in loaf pan at 350° for about 1 hour.
Soften cheese and blend with sugar. Add peanut butter and blend well. Fold in Cool Whip. Spoon into crust and top with chopped peanuts. Chill.
Thaw potatoes in large bowl; pour melted butter over potatoes. Mix other ingredients; pour over potatoes. Bake in a 9 x 13-inch pan at 350° for 1 hour. Serves 10.
Beat egg whites with fork for 2 minutes. Fry onion in nonstick pan until transparent. Add green pepper. Add egg whites. Serve with sliced tomatoes. Serves 1.
Grease a 15 x 10 x 1-inch jelly roll pan. Line with wax paper. Set aside.
In large saucepan, heat sugar, butter and milk to boiling, stirring constantly. Cook for 3 minutes, stirring frequently. Remove from heat. Mix in peanut butter and vanilla. Stir in oats and nuts. Drop by tablespoon onto waxed paper. If mixture becomes too stiff, stir in 1 or 2 drops milk. Let stand until firm. Makes about 2 1/2 dozen candies.
Melt shortening; mix in sugar and cool slightly. Add eggs, one at a time, beating between each. Add dry ingredients, mixing well. Add nuts and chips. Spread batter in a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes or until browned. Cut while still warm. Makes 48 squares.
Day Before Serving: Sliver 3 garlic cloves. With a knife tip, make small slits in lamb. Insert a garlic sliver into each. Rub lamb with olive oil and cumin. Remove leaves from 1 thyme sprig. Chop. Sprinkle over lamb. Lay remaining herb sprigs on lamb. Wrap tightly in plastic wrap. Place on platter and refrigerate overnight.
All ingredients are to your taste. Cut up eggs; add minced vegetables and mayo. Put into a salad bowl. Add crushed potato chops on top.
Beat egg whites with cream of tartar until peaks form. Beat in sugar, 1 tablespoon at a time. Continue beating until meringue is stiff. Spread over pie filling and seal to crust. Bake in a 400° oven until lightly browned. Cool in warm and draft free place. Covers 9-inch pie.
Heat oven to 325° and grease pan. Mix 1 box cake mix as directed. Pour one thin layer into baking pan. Let bake until the top of mix bubbles. Add 1 cup sugar into apple pie filling. Stir thoroughly. Put apple pie filling on top of layer of cake. Pour the rest of the cake mix over top of apples. Sprinkle apple spice or cinnamon over top. Bake 30 to 35 minutes until golden brown.
Wash and remove stems from mushrooms. Place caps in greased shallow baking pan. Brown sausage; remove. Saute mushroom stems (chopped) and onion in drippings; drain. Combine remaining ingredients. Spoon into caps. Bake 20 minutes at 350°.
Cream shortening, sugar and eggs. Add sifted dry ingredients, then coconut and walnuts. Bake in a moderate oven.
Mix dry ingredients together. Put juice and orange rind in measuring cup. Add butter or shortening, then fill cup to 3/4 mark with boiling water. Add to dry mixture. Add unbeaten egg, cranberries and chopped nuts. Bake in a greased pan for 1 hour. Let stand 24 hours before slicing.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, and beat well after each addition. Add melted chocolate and vanilla. Mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into 3 (8 or 9-inch) layer pans, lined on bottom with paper. Bake at 350° for 30 to 40 minutes. Cool. Frost tops only.
Cut hot potatoes in half. Scoop out pulp, reserving shells. In large bowl, using electric mixer, beat potatoes and butter until creamy. Gradually add in milk; stir in onion, salt and pepper. Scoop mixture into reserved shells and arrange in baking dish. Sprinkle with cheese. Bake 20 to 25 minutes at 375°.
Use 8 x 8-inch pan, lightly oiled. Oven temperature: 350° for 1/2 hour in metal pan or at 325° for 40 minutes in glass pan.
Mix pineapple chunks, sugar, flour and cheese in casserole. Pour juice over. Cover with crumbs and margarine. Bake at 350° for 15 to 20 minutes.
Peel eggplant and cut in 1/2-inch slices. Dip in butter, then in breadcrumb and salt mixture. Place on greased baking dish. Spoon on sauce on each slice evenly. Sprinkle oregano and cheese. Bake at 450° for 10 to 12 minutes until done.
Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make one cup. In a medium saucepan, cook stems, onion and garlic in margarine or butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange mushrooms in a 15 x 10 x 1-inch baking pan. Bake in 425° oven for 8 to 10 minutes or until heated through. Makes 24.
Combine meat, milk, bread crumbs and garlic salt in 9-inch pie plate. Pat mixture against sides and bottom of pan. Spread catsup over meat mixture. Sprinkle with cheeses and oregano. Bake at 450° for 20 minutes. Drain and cut into wedges to serve. Makes 4 servings.
Sprinkle water over yeast. Stir to dissolve. Let stand until bubbly, about 10 minutes. Meanwhile, heat milk in a saucepan over low heat until lukewarm. Beat together butter, sugar and salt in a large bowl until light and creamy. Beat in eggs; beat well. Add yeast mixture and warm milk. Gradually add enough flour to make a soft dough. Turn dough onto a floured surface. Knead until smooth and elastic; about 10 minutes. Use more flour if necessary to prevent dough from sticking. Place dough in large greased bowl; turn to bring greased side up. Cover and let rise in warm place, away from drafts for 1 hour or until double in bulk. Punch dough down. Turn out onto floured surface. Knead lightly. Divide dough into 12 equal pieces. Braid 3 together. Place on cookie sheet. Braid 3 more and place on top of the first braid. Place a hard-cooked egg in center of top loaf. Roll a piece of dough into a thin rope. Place over egg like a cross. Cover and let rise for 30 to 45 minutes. Beat an egg yolk with 2 tablespoons water and brush over bread before baking. Bake at 350° for 25 to 30 minutes or until golden. Brush with butter.
Cream together butter and sugar, then add eggs, one at a time, beating well after each egg. Add other ingredients. Bake in stem pan 1 1/2 hours at 325°.
Boil chicken and cook broccoli. Grease a 9 x 13-inch dish; lay broccoli on bottom, and then chicken. Combine soup, mayo, lemon juice and Worcestershire sauce. Pour over chicken. Sprinkle cheese on top. Toss bread crumbs with butter and sprinkle on top. Cook 35 minutes at 350°.
In a large bowl, thoroughly mix 1 1/4 cups flour, sugar, salt and undissolved yeast. In a small saucepan, combine milk and butter and heat through (butter need not melt). With electric mixer at medium speed, gradually beat milk into flour mixture, then beat 2 minutes. Add eggs and 1 cup flour. Beat at high speed for 2 minutes. Stir in 1 1/4 cups flour or enough to make a stiff batter. Cover, let rise in warm place until doubled. Stir batter down and beat very well. Pour into well-greased and floured tube pan, 2 loaf pans, or 4 junior loaf pans. Let rise until doubled. Preheat oven to 300°. Bake until golden brown. Cool on rack before slicing.
Grease tube pan. Mix popcorn with candy and nuts. Melt butter, oil and marshmallows over low heat. Stir to keep from burning. When melted, pour over popcorn and mix well. Press mixture into greased tube pan. Cover with foil to keep moist.
Chop cherries; mix cherries, marshmallows, pecans and pineapple. Put in a 13 x 9-inch Pyrex dish. Whip the cream until fluffy; add egg yolk and mix well. Pour over ingredients in the dish. Stir well. Squeeze juice from the lemon on top. Stir, cover and refrigerate.
Combine all ingredients into a food processor and process until smooth. Serve with crackers. Keeps well so you can make it ahead of time.
Put grape juice concentrate and milk in blender. Blend until smooth. Add softened ice cream and beat at low speed. Serve immediately. Makes four servings.
Brown meat in large skillet and set aside. Saute vegetables in pan meat was cooked in. Add meat and simmer for 30 minutes. Salt and pepper to taste. Serve over rice as is.
Combine frozen vegetables, soup mix, macaroni, water and juice in a large heavy pan; bring to a boil. Cook ground beef in a nonstick skillet or in the microwave until meat is cooked, stirring to crumble; drain. Stir meat into vegetable mixture. Reduce heat and simmer 20 minutes. Stir occasionally to keep macaroni from sticking. Yield: about 2 quarts. Makes about 8 (1 cup) servings.
Cube sirloin into bite-size pieces and brown in hot oil. Remove from skillet; reduce heat and saute sliced mushrooms and onions. Return sirloin to skillet; add tomato paste, 1 can water and sherry. Simmer at least one hour, longer if desired, on very low heat. Add sour cream and seasonings before serving, heating a bit to warm the added ingredients, but not boiling.
In large mixing bowl, cream butter; add sugar and mix well. Add eggs, milk, vanilla and baking powder; mix well. Add flour and blueberries. Evenly spoon mixture into muffin tin. Sprinkle sugar on top of muffins. Bake at 375° for 25 to 30 minutes.
Place ingredients in cake pan in order listed. Bake at 350° for 1 hour.
Preheat oven to 400°. In bowl combine first 4 ingredients; set aside. Roll each biscuit between 2 sheets of wax paper, forming 6-inch circles. Spoon 1 heaping tablespoon cheese mixture onto center of each. Moisten edges of dough slightly, then fold each circle over (turnover style). Use tines of fork to press edges to seal. Spray baking sheet with nonstick cooking spray. Place turnovers on sheet. Bake until golden brown 12 to 18 minutes. Serve as soon as possible. Yield: 30.
Preheat oven to 375°. Mix all ingredients well, drop by the spoonful onto parchment paper. Bake 8 to 10 minutes.
Mix first seven ingredients by hand then add boiling water, buttermilk and soda dissolved in 2 cups flour. Mix well.
Cook macaroni, drain and cool. Place layers of macaroni in casserole dish. Add a layer of grated cheese. Repeat layers. Combine milk and egg and pour over macaroni and cheese. Dot with butter. Bake in a 350° oven for 20 to 25 minutes.
Put foil on cookie sheet. Salt and butter pecans. Cook 15 minutes at 300°. Turn off oven. Cook 1 1/2 hours.
Combine butter, milk, sugar and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to bubble around edge of pan.) Remove from heat. Stir in marshmallows, chocolate chips and vanilla. Stir vigorously for one minute, until marshmallows melt and blend. Pour into 8-inch square pan; cool. Cut into squares.
Mix together all the ingredients, except the noodles. Pour into long baking dish and sprinkle Chinese noodles on top. Bake 45 minutes at 350°. I serve over rice.
Mix first five ingredients and 1 cup crushed ice. Just before serving add ginger ale and float sherbet sprinkled with the cherries.
Mix all ingredients except food coloring. Use medium heat. Cook until firm, but not hard. Knead thoroughly. Divide into 4 parts. Color each a different color.
Arrange chicken breasts in 1 1/2-quart baking dish. Sprinkle with salt and pepper. Top with mushrooms, carrots and wine. Spoon soup over top, spreading to cover. Bake 1 to 1 1/2 hours in 350° oven. Serve over rice or noodles.
Brown meat and onion; drain grease. Mix all together. Cook until desired thickness. I add 2 or 3 diced potatoes, which I have partially cooked, then I add other vegetables. I freeze part of soup.
Melt yeast in warm water and mix well with other ingredients in a large bowl. Cover and let stand for 12 hours. Take lid off; punch down dough. Put cover loosely on container if you are not ready to cook at that time. Pinch of size desired to use and roll out on waxed paper and cut. Bake for 15 minutes at 425°. Bake in greased pans.
Preheat oven to 350°. In 9 x 13-inch pan melt butter in oven. Remove. Stir in seasoned salt and sauce. Gradually add cereal, stirring until all pieces are eventually coated. Bake 20 to 25 minutes, stirring every 10. Spread on paper towel to cool. Add pretzels, if desired.
Combine cream cheese and condensed milk. Beat at medium speed with electric mixer until well blended, approximately 5 minutes. Add lemon juice and vanilla extract. Mix until thick and creamy.
Combine whipped topping, pudding, pineapple, marshmallows, nuts and food coloring. Blend together and chill.
Mix together. Beat 5 minutes. Grease Bundt pan heavily with butter. Coat sides and bottom with a mixture of 1/4 cup sugar and 2 teaspoons of cinnamon. Bake at 350° for 45 minutes. Cool slightly before removing from pan.
In saucepan warm milk, stir in sugar, butter and salt. In large bowl soften yeast in 1/4 cup warm water. Stir in milk mixture and gradually add flour until dough pulls away from bowl. Add flour until dough loses stickiness. Cover. Heat oven to 250° then turn off. Place dough in oven for 15 minutes. Remove and place on floured surface. Knead 2 to 3 times.
Put shortening in boiling water; stir. To 1 cup flour, add baking powder and salt. Stir in shortening mixture. Add other 2 cups flour; stir. Chill at least 10 minutes.
Heat applesauce and dissolve jello in it. Add raspberries and cool. Very good!
Mix together first 7 ingredients. Pour into pastry shell. Bake in 400° oven for 15 minutes. Reduce heat to 350° and bake 30 to 35 minutes longer. Outer edge of filling should be set, center slightly soft.
Butter 9 x 13-inch pan. Spread a layer of pecans on bottom of pan, then spread a layer of coconut. Mix cake mix by directions on box; spread over coconut layer. Melt oleo and mix with cream cheese and powdered sugar until smooth. Pour chocolate mix in pan. Cut with a knife or spatula to make circles in mix. Bake in 350° oven for 1 hour.
Boil sugar, milk and butter for 7 minutes. Stir in remaining ingredients and pour in well-greased dish. Set before cutting.
Thoroughly boil linguini (al dente). Drain water and wash with cold water. In a large frying pan, heat oil and saute garlic, pepper and parsley. Add wine and simmer for 5 minutes. Finally, add linguini and stir constantly for 10 to 15 minutes. Can be served with chicken, beef, pork or anything you like.
Cook potatoes	in their skins, in just enough boiling water to	cover them, until barely tender, about 30 minutes; drain. When cool	enough	to handle, peel off skins, they should slip off easily.	Cut potatoes into crosswise slices 1/4-inch thick. Peel and cut apples, remove cores.	Cut into slices 1/4-inch thick. While you prepare the sauce, keep apple slices in	water with a	little lemon juice added to prevent discoloring. In a small	saucepan, bring sugar, butter, cider, syrup, lemon juice, cinnamon and ginger to boil; boil at	a simmer for 10 minutes. Drain apples; dry. Arrange overlapping slices of apples and sweet potatoes in a buttered shallow 2-quart baking dish. Put slices at an angle, a few apple slices, then a few sweet potato slices. Pour sauce over all. Bake at 325° for	25 to 30 minutes until apples are tender, basting occasionally with sauce in casserole. Note: All apples vary in moisture content. If the casserole seems to liquid, gently remove some of the sauce with a big spoon or a bulb baster. But remember that the sauce is delicious and that you will want to spoon some over each serving, so don't remove too much.
Combine butter, sugar and vanilla. Add the eggs and beat well. Sift the flour soda and salt. You do not need to chill. Roll and cut in desired shapes. Bake at 350° for 10 minutes.
Melt shortening in skillet; add onion and rice until rice turns a pink color (about 5 minutes). Add chicken broth and tomato sauce. Bring to a boil; reduce heat and simmer 25 minutes with a lid on skillet.
Melt together brown sugar and butter in 8-inch round iron skillet. Do not brown. Place 4 pineapple slices in pan (I use as many pineapple as I can fit in). In different bowl, place white sugar, flour and baking powder. Mix together in measuring cup the water, cornstarch and egg yolks. Add cornstarch mixture to batter. Fold in stiffly beaten egg whites and vanilla. Pour over sugar and butter mixture. Bake at 325° for 45 minutes. Remove from pan at once.
Combine all ingredients. Store in airtight container or package into 3 (1 cup) gift packages.
Mix all ingredients well. Form into 1-inch balls. Bake at 325° for about 20 minutes or until done.
Preheat oven to 350°. Parboil the chicken. Break into bite size pieces; mix with sour cream and soup. Mix stuffing with melted margarine and 1 cup boiling water. Bake at 350° for 30 minutes.
Cream together the margarine and sugar until fluffy. Sift together the flour, baking powder and salt. Add to margarine mixture alternately with the milk. Stir in the nuts. Spoon batter into a greased pudding dish or 9 x 9-inch cake pan. Combine cocoa, brown sugar and salt. Sprinkle cocoa mixture over pudding batter. Gently pour boiling water over top. Bake in preheated 375° oven for about 25 minutes, or until toothpick inserted in middle comes out clean. Serve warm. Calories/serving: 528 for 6; 396 for 8.
Cook carrots until crisp, yet tender (about 5 minutes) in a small amount of boiling water; drain. Combine carrots, cauliflower, onion, green pepper and broccoli; set aside.
Cook noodles and drain. Saute meat in 1 tablespoon butter. Stir in tomato sauce. Remove from heat and set aside. Combine cottage cheese and next 4 ingredients.
Cook water and corn meal until thick, then add remaining ingredients. Bake at 450° for 15 minutes, then 350° for 1 hour. Grease pan well. This will keep in the refrigerator if wrapped in foil or in Tupperware bowl.
Cream shortening, sugar, eggs and vanilla until fluffy. Stir in banana; set aside. Mix remaining ingredients and stir into banana mixture. Drop by tablespoonfuls on greased cookie sheets; spread in 3-inch rounds about 1/2-inch thick. Bake in 350° oven for 14 minutes or until cookies spring back when touched with finger.
Mix ingredients and spread thinly in greased shallow pan. Bake in 350° oven for 30 minutes. Cut in 2-inch squares.
Mix together well and shape into ball. Chill over night. Roll into finely chopped pecans.
Mix ingredients. Make walnut size balls. Place on greased cookie sheet. Bake at 375° for 8 minutes. Remove. Put Hershey's Kiss in center of each cookie and bake for 3 to 5 minutes longer.
Mix chicken, Minute rice and broth. Put in greased 9 x 13-inch casserole. Top with blanched broccoli florets. Spread over broccoli the undiluted chicken soup, then the Cheddar cheese soup (undiluted). Heat thoroughly in a 350° oven for 1 hour and 45 minutes, covered, and 15 minutes uncovered.
Cut meat into cubes; brown in heavy ovenproof pot in a little olive oil. Remove when browned. In same pot, slow flame and brown onions and garlic. Add paprika. Chop tomatoes and red pepper; add with carrot, also chopped. Return the meat to the pot. Prepare gravy mixes according to directions; pour over the meat. Bring to boil. Cover pot and bake in a 300° oven for approximately 2 hours.
Mix all the above dry ingredients in a large tupperware bowl. If time allows, let sit 24 hours, mixing ingredients by shaking the bowl occasionally. This not only mixes the ingredients, but also distributes the seasonings.
Mix all ingredients. Roll in balls. Mash with fork. Bake 8 to 12 minutes at 350°.
Mix ingredients well, except broccoli, cheese and 1/4 can onions. If using fresh broccoli, clean, chop and steam a little. Put broccoli in greased baking dish. Pour mixed ingredients over broccoli. Bake at 350° for 45 minutes. Arrange cheese and remaining onions on top. Bake until melts a little.
In frying pan, melt butter. Add onion and cook until soft. Add chiles, broth, soups and chicken. Mix and heat.
Combine yeast and water in a large bowl. Let stand for 5 minutes. Add melted shortening, sugar, salt and nutmeg, if used. Add milk and eggs; stir until blended. Gradually add 1 cup flour. Add remaining flour, beating until batter is smooth and satiny. Don't use too much flour, the dough should be soft.
Mix 1 minute at medium speed the eggs, sugar, vanilla and salt. Add melted butter. Beat thoroughly. Add cocoa and flour. Mix at low speed. Spread in a greased 8-inch square dish. Cook on High power 6 to 7 minutes, rotating dish 1/4 turn every 2 minutes. When done, top looks dry and will spring back when touched.
Blend cream cheese and Cool Whip together until creamy and smooth. Pour into graham cracker crust. Spoon cherries over top. Chill one hour before serving.
Cream butter; add sugar gradually. Add vanilla. Sift salt, cornstarch and flour together; blend into cream mixture. Chill 2 to 3 hours, then shape into balls. Place on a greased cookie sheet and bake at 375° for 15 to 20 minutes or until golden brown. Dip the top of cookie into melted chocolate chips, then into the chopped nuts. Cool cookies. Makes 6 dozen cookies. Cookies are very fragile.
Blend cream cheese and 2 tablespoons of margarine (reserve 1 tablespoon) until smooth. Add remaining ingredients, except crescent rolls and crackers; mix well. Separate crescent dough into 4 rectangles. Firmly press perforated marks to seal. Spoon 1/2 cup meat mixture onto center of each rectangle. Pull 4 corners of dough to top center and twist slightly to seal edges. Brush top with the reserved tablespoon of melted butter or margarine. Sprinkle with crackers. Bake at 350° for 20 to 25 minutes.
First, make a white sauce (Bechamel): Melt butter over low heat. Even commercial establishments have no substitute for butter. Add and blend flour over low heat for 4 to 5 minutes. Caution: Do not brown! With a whisk, slowly add the milk. Add the onion and bay leaf. Cook and stir with a whisk or wooden spoon until thickened and smooth, approximately 20 minutes. Add the wine, Tabasco sauce and Worcestershire sauce, Parmesan cheese, salt and pepper. Remove onion and bay leaf. Taste and adjust seasonings. Combine the chopped spinach with 2/3 of the white sauce. Put in a baking dish, approximately 10 x 14 x 2-inches and top with slices of turkey breast. Pour remaining white sauce over turkey and sprinkle with paprika. Bake at 350° for about 30 minutes. Serve with rice.
In large bowl, mix together flour, baking powder, cinnamon, nutmeg, ginger and salt.
Spray Bundt pan with nonstick cooking spray. In a mixing bowl mix 3/4 cup sugar with 2 tablespoons of cinnamon. Cut each biscuit in 4 pieces. Roll in sugar-cinnamon mix. Put biscuits in Bundt pan. After all 4 cans are in Bundt pan, melt margarine in saucepan. Add brown sugar. Stir constantly. When completely melted, pour over biscuits. Bake at 350° for 35 minutes. Remove from oven. Turn upside down on plate. Serve hot.
In a small mixer bowl, beat cream cheese and margarine until smooth. Beat in sugar and vanilla until well blended. Stir in 1 cup of the whipped cream until blended. Spread in bottom of crust.
Cook onion in skillet until tender. Add ground meat. Season with salt and pepper. Brown meat.
Cook macaroni and cheese dinner as directed. Then blend in remaining ingredients. Refrigerate. Serves 8 to 10.
Cook macaroni and omit the salt. Drain. Add milk and sour cream instead of oleo. Mix to coat evenly. Add cheese packet and mix well. Serves 3 or 4.