HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in large pot and stir flour smoothly into it. Stir chicken broth into flour mixture. Add cream. Cook this mixture over low heat, stirring constantly, until mixture thickens and bubbles. Add wine, salt, pepper, spaghetti, mushrooms, green peppers and cooked chicken. You may either turn this mixture into a baking dish and sprinkle the cheese on top or layer this mixture and the Cheddar cheese until all of it is in the dish. Sprinkle Mozzarella cheese over top. Bake in preheated 350° oven for 35 to 40 minutes.
You will also need a Reynolds baking bag. Place flour in bag and shake. Remove skin and fat from ham. Lightly score the ham. Rub honey all over ham. Stud the ham with whole cloves. Place ham in bag and tie bag. Make 6 small slits in top of bag. Place a meat thermometer into the thickest part of ham. Do not touch the bone. Bake until thermometer reads 140° for 2 1/2 hours.
Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/2-inch thickness, using a meat mallet. Top each chicken breast with 1 green chili and 1 slice of the cheese. Roll up, securing with a toothpick. Whisk together egg and 2 tablespoons water in a shallow bowl. Dip chicken rolls in egg mixture dredged in crushed chips. Place rolls in a lightly greased 13 x 9-inch pan. Bake at 375° for 35 minutes. Let stand 5 minutes before slicing. Serve with salsa and garnish.
Combine water, split peas, ham, onion and seasonings in 5-quart casserole. Cover and microwave at High 40 minutes, stirring several times during cooking.
Dissolve 1 package yeast in 1/2 cup warm water. Add 1/2 teaspoon sugar. Scald and cool 1/2 cup milk. Add 3 tablespoons sugar and 1 teaspoon salt. Add to yeast. Then add 2 cups flour and beat well. Add 1 egg, 3 tablespoons melted butter and 1 cup flour. Let rise until double. Make into rolls. Let rise. Bake at 400° for 10 minutes.
Boil and drain potatoes. Whip potatoes, adding cream cheese and sour cream. Continue beating until fluffy and smooth. Add salt and pepper. Place in a buttered 9x13 baking dish. Dot generously with butter and sprinkle with seasoned salt. Cover with foil and refrigerate. Potatoes can be frozen at this stage and thawed before baking. Bake, covered with foil, for 15 minutes at 325 degrees. Continue baking, uncovered, 20 minutes. Serves 8-10.
Combine apples, celery, grapes and walnuts. Turn fruit mixture into a romaine lined salad bowl. Chill. Combine salad dressing, sugar and lemon juice. Whip cream until soft peaks form. Fold into salad dressing. Spoon mixture over chilled apple mixture. Sprinkle lightly with nutmeg. To serve fold dressing into fruit mixture.
Arrange bacon on top of backstrap or steaks. Place on rack in shallow roasting pan. Broil 10-15 minutes with small amount of water in pan. Remove fat drippings from pan. Place meat and bacon back in pan. Combine remaining ingredients; pour over roast. Cover with foil. Bake 2 1/2-3 hours, turning after 1 hour. You can double all ingredients except meat and add potatoes and carrots, or you can make gravy from the drippings.
Combine peaches, sugar, flour and nutmeg in a large saucepan. Let sit 20 minutes until syrup forms. Bring peach mixture to a boil. Reduce heat and cook 10 minutes. Remove from heat. Blend in almond extract and butter. Roll out half the pastry to fit an 8 x 12 x 2-inch dish. Spoon half of peach mixture into buttered dish. Top with cut pastry. Bake at 475° for 12 minutes. Spoon remaining peaches over baked pastry. Roll out remaining pastry and cut into 1/2-inch strips. Arrange over peaches in lattice design. Bake at 475° for 10 to 15 minutes until lightly browned.
Place each piece of chicken between two sheets of plastic wrap. Flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with pepper. Top each with a piece of ham and 3 tablespoons of Mozzarella cheese. Roll up in a jelly roll fashion. Tuck in sides. Secure each roll with a wooden toothpick. Combine cereal, paprika and garlic powder in a shallow dish. Dip each roll in milk. Dredge in cereal mixture. Place in baking dish coated in vegetable cooking spray. Bake at 350° for 30 minutes.
Drop ingredients into large bowl of electric mixer in order given. Beat at high speed 5 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Cool upright before removing from pan.
Cover bottom of skillet with generous amount of oil. Add broccoli, onion and tomatoes. Cover and cook over medium heat for 15 to 20 minutes. Broccoli should be tender, not mushy. Remove from heat. Add cheese and quickly cover. Allow to stand for 3 minutes. Stir together and serve.
Grate the potatoes. Beat butter and sugar until creamy. Add well beaten eggs and blend well. Add grated potatoes, spices and milk. Beat well together. Add the grated lemon and orange skins. Pour mixture in a well-buttered pan and bake slowly about an hour. It may be served hot or cold, cut in slices. It is delicious when served at luncheon with a glass of fresh cold milk.
Mix cornstarch and sugar. Add water and cook until thick, stirring constantly. Remove from heat and add Jell-O powder. Let cool. Arrange strawberries in pie shell and pour strawberry-sugar mixture over strawberries. Cool in refrigerator. Top with whipped cream before serving.
Blend first 2 ingredients and 1/4 cup sugar. Press firmly against bottom and 2 1/2 inches up side of spring-form pan. Beat cream cheese until fluffy. Gradually add remaining sugar and vanilla extract. Beat in eggs one at a time. Blend in sour cream. Spread in prepared pan. Bake at 350° for 60 to 70 minutes or until firm. Turn oven off. Leave oven door ajar and allow cheese cake to stay in oven for 1 hour. Chill overnight. Top with canned cherries before serving.
Heat shortening, molasses and brown sugar just to melt. Cool and add eggs. Sift flour. Add remaining ingredients and add to mixture. Chill overnight and bake at 350° for 12 minutes.
Melt 1 tablespoon butter and lightly fry strips of chicken breast. In baking pan, melt remaining butter and place thawed broccoli on top. Sprinkle cheese (3/4 of it). Arrange chicken strips on cheese. Mix undiluted soup with wine. Pour over chicken. Sprinkle remaining cheese and bake at 350° for 1/2 hour.
Combine butter or margarine, sugar and milk in saucepan over low heat. Bring to a boil, stirring constantly. Boil 5 minutes. Remove from heat. Add Marshmallow Creme, chocolate chips, vanilla and nuts. Stir until marshmallow and chocolate are dissolved. Pour into buttered dish or pan.
Bring to boil the sugar, vinegar, cooking oil, salt and celery seed; keep warm. Grate cabbage and have a 1/2 cup of sugar ready. Put a layer of slaw in bowl and add a few slices of onion. Sprinkle with some sugar. Continue layers until sugar is used up. Pour hot mixture over this and do not stir. Cover tightly and refrigerate. Stir just before serving.
Preheat oven to 350°. Pour oil into 9 x 13 pan. Tilt until bottom is covered with oil. Put remaining ingredients into pan. Stir with a fork or spoon until blended (about 2 minutes). Scrape sides and spread batter evenly in pan. Bake at 350° for 35 to 45 minutes. Cooled cake may be sprinkled with powdered sugar.
Preheat oven to 375°. Beat egg whites until stiff. Gradually add sugar and vanilla. Fold in corn flakes and pecans. Drop by teaspoon onto cookie sheet lined with foil. Put in oven and turn oven off. Leave until cool.
Cut shortening into flour; add milk, form ball of dough and fold in drained sausage. Roll dough on floured pastry sheet and cut into small biscuits. Place on baking pan and bake at 450°.
Drain beets; reserve 1 cup juice. In saucepan combine vinegar, sugar, salt, cloves, onion and beet juice. Bring to boil, stirring occasionally. Add beets and simmer covered 10 minutes. Shell eggs and place in a gallon jar. Pour in beets and juice; stir gently. Cool and refrigerate covered at least 24 hours. Makes 12 servings.
Mix by hand and form into balls (walnut sized). Place on cookie sheet and bake 10 to 12 minutes at 450°.
Drain 1 cup syrup from pineapple. Discard syrup. Set pineapple aside. In a large bowl, combine flour, sugar, and baking soda; stir to blend. Make a well into the center of the dry ingredients. In a separate bowl, combine eggs, sour cream, pineapple, oil, vanilla and lemon peel; blend well. All at once, add egg mixture to well in dry ingredients. Stir just until moistened. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 5 to 10 minutes. Cool in pan 20 minutes; gently turn out of pan onto wire rack. Cool completely.
Beat egg; add sugar and beat until creamy. Add vanilla and peanut butter. Mix well. Form 1-inch balls on ungreased cookie sheet. Bake 10 to 12 minutes at 350°. Let cookies harden on cookie sheet a few minutes. Makes 30 to 40 cookies. (This does not have any flour.)
Cook squash. Saute onions, salt and pepper in oleo. Mix with cooked, drained squash. Beat egg; mix with cream-style corn. Add to other ingredients.
Cut chicken into 2 1/2-inch pieces. Toss with cornstarch, salt and pepper in medium bowl. Cover and refrigerate 20 minutes. Boil broccoli 1 minute. Drain and rinse in cold water immediately. Cut onions diagonally into 1-inch pieces. Heat wok or skillet until very hot. Add oil and spread around. Add red pepper, garlic, sugar and ginger; stir-fry 10 seconds. Add chicken and stir-fry until white. Add broccoli and onion; stir-fry until broccoli is hot. Makes 4 servings.
Mix all ingredients, except bacon. Place in baking dish. Cover with bacon slices. Bake at 375° for 45 minutes to 1 hour. Makes 4 servings.
Mix all ingredients together. Put in jello mold and refrigerate for at least 1 hour.
Mix all ingredients and sprinkle cinnamon on top. Cover with foil and bake at 350° for 1 hour.
Mix all ingredients except sour cream together. Pour half into 9 x 13-inch pan; put in freezer for 15 minutes. Spread sour cream over set mixture and pour rest of mixture over. Refrigerate until set.
Chill dough for at least 3 hours. Form dough into 1-inch balls. Roll in granulated sugar. Space two inches apart on greased cookie sheet. Bake at 375° for exactly 8 minutes. Remove from oven and allow to cool for 8 minutes. (Cookies will not appear to be done when you remove them from oven; they will solidify. This will make them chewy.)
Boil sugar, syrup and vinegar, without stirring, until 252°. Add butter and soda; remove from fire. Pour into buttered tin and when sufficiently cool, grease hands with butter and pull. Cut into pieces and wrap in wax paper.
Brown ground beef and separate into bite-sized pieces. Simmer onion and celery until tender. Combine with remaining ingredients. Bake in well-greased pan, uncovered, for 1 hour at 350°.
Brown meat and saute onion in pot. Remove excess fat and season to taste. Add 2 cans V-8 juice and saute a few minutes. Add 1 1/2 cups water. Add raw rice and stir in well. Start putting in shredded cabbage, a little at a time, until all is wilted.
Mix eggs, water, oil, cake mix and vanilla instant pudding. Bake cake in greased and floured cake pan for 25 minutes at 350°. After cooling, split to make 4 layers. Stack with filling made of frozen coconut, 1 1/2 c. sugar and sour cream. Store in refrigerator in air tight container for 3 to 5 days. When ready to serve, mix softened cream cheese, 1/2 c. sugar, 1/2 c. confectioners' sugar and vanilla. Fold in cool whip and frost top and sides of cake and add coconut. Store in refrigerator.
Peel and seed cantaloupes. Puree enough cantaloupe in a blender to make 2 cups. With a mixer, beat 1 1/2 cups of the cantaloupe puree, 1/4 cup water and cake mix until well blended. Bake in an ungreased angel food cake pan at 350° for 40 minutes. Refer to package for cooling directions. With a melon baller, make as many melon balls as possible with the remaining cantaloupe.
Line a long dish with slices of angel food cake. Pour over the cake a mixture of the jello that has been dissolved in 1 cup hot water and mixed with the frozen strawberries. When the jello has congealed, cover with a layer of the pudding that has been mixed with the milk. Optional topping could be coconut or whipped cream.
In a large saucepan, over medium heat, melt margarine and cream cheese, stirring frequently. Remove from heat. Sift together the powdered sugar and cocoa and add to the cheese and margarine; mix. Add other ingredients (vanilla and nuts); stir. Place fudge in thickness desired in a buttered dish and place in the refrigerator.
Put all ingredients in pan except vanilla; stir until chips are melted. Add vanilla and pour into pan. Cool and cut into squares.
Add oil and egg (beaten) to the topping mixture. Put apples in dish. Cover with 1/2 cup sugar and cinnamon. Pour on topping. Bake 45 minutes at 350°.
Combine sugar, margarine and milk in 2-quart glass bowl. Microwave on High until candy mixture boils. Stir. Clip on microwave-safe candy thermometer. Microwave on High until mixture reaches 236°. Stir in chips until smooth. Blend in marshmallow cream and vanilla. Stir in nuts. Pour into greased (Pam) 12 x 8-inch pan; cool. Fudge will be firm, but soft.
Combine all ingredients except butter. Let stand about 15 minutes. Pour into pastry lined 9-inch pie pan. Dot with butter. Add top crust. Seal and flute edges. Cut and open slits in top crust. Bake at 425° until syrup boils with heavy bubbles that do not burst, 45 to 55 minutes. Cool before cutting.
Beat eggs slightly. Add sugar, salt, vanilla and nutmeg last. Add strained, scalded milk. Bake at 425° for 25 to 30 minutes or until set.
Preheat oven to 300°. Combine oats and almonds in bowl. Mix in apple juice concentrate. Add sugar and cinnamon and toss. Spread on cookie sheet. Bake 25 minutes, stirring occasionally. Stir in coconut and bake until golden, about 15 minutes. Remove from oven; cool. Add cranberries to granola. Store in airtight container at room temperature. Makes 5 cups. Cranberries and almonds can be chopped coarsely if you prefer.
Sieve the flour and add the sugar. Rub in the butter and then work the mixture into a ball with a knife. Butter a baking tray and spread in the mixture. Bake in a preheated oven at 190°C (375°F) for 25 minutes or until browned. Remove from oven and cut into squares. Sprinkle with caster sugar.
Brown beef and onion until loses red color. Add tomatoes and simmer all in a saucepan at least a half hour.
In medium bowl, cream margarine and brown sugar until light and fluffy. Add flour and nuts and mix until well combined. Reserve one cup of mixture and set aside. Press remaining mixture into bottom of 9-inch square baking pan. Bake at 350° for 15 minutes. Remove from oven and cool slightly. Spread half of the apple butter over baked crust.
Mix until smooth. Bake at 425° for 15 minutes. Lower to 350° and bake for 35 minutes, until firm.
Melt 1 stick oleo and mix with 2 cups cracker crumbs. Mix sugar and cream cheese with Cool Whip. Make first layer of cracker crumbs. Add 2 cans of pie filling for second layer. For third layer, spread cream cheese mixture. For the fourth layer, put on top 1 cup graham cracker crumbs with 1/2 stick melted oleo. Refrigerate overnight, if possible, before serving.
Mix together the first 5 ingredients in large saucepan. Stir and cook over low heat for 10 minutes. Remove from heat. Add vanilla and cereal; shape into small balls. Roll in powdered sugar or coconut. Store in airtight container.
Place lettuce in bottom of Pyrex dish. Pour peas over lettuce. Add onions. Mix margarine with sour cream and pour over top. Sprinkle with cheese.
Cut or slice cucumber, onion and pepper into bite-size pieces. Add olive oil, lemon juice, salt and pepper. Mix well. Place bowl covered with Saran Wrap, together with salad plates and forks, in freezer for 10 to 15 minutes before serving. Serve immediately.
Mix ingredients. Make small cookies. Bake at 325° for 10 to 12 minutes.
Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Stir and add all other ingredients. Serve with crackers.
Melt butter in saucepan and gradually add flour. Stir constantly. Add asparagus juice, making paste. Add milk and stir until thick. Season with salt and pepper. Add cheese and mushrooms. Put peas, then asparagus in bottom of baking dish. Pour sauce over. Sprinkle cracker crumbs on top. Bake at 350° for 20 to 25 minutes or until hot throughout.
Mix all ingredients. Pour into unbaked pie shell. Bake at 425° for 45 minutes.
Preheat oven to 375°. In a medium size bowl, using an electric mixer set at medium speed, beat together the butter, sugar, Espresso powder, vanilla extract and salt until the mixture is fluffy, about 2 to 3 minutes. Beat in the cocoa and flour until well blended. Stir in the chocolate chips.
Mix soup, sour cream, cheese and butter well. Add hash browns to the mix. Cover and bake at 350° for 1 hour. Remove cover and sprinkle with bacon pieces and bake to 20 minutes.
Place large size (14 x 20-inch) oven cooking bag in a 13 x 9 x 2-inch baking dish. Arrange broccoli spears in bag, placing stems to outside of baking dish. Combine remaining ingredients; spoon over broccoli spears. Close bag with nylon tie, rubber bands, string or 1/2-inch strip cut from open end of bag. Make 6 half inch slits in top. Microcook on 100% power for 5 to 6 minutes or until broccoli is tender, turning dish once. Makes 6 servings.
Bake 2 cake layers according to directions on box. Let cool. Mix instant vanilla pudding with milk. Set aside. Crumble 1 cake layer in a	large serving	bowl. Pour 1/2 vanilla pudding mix over	this. Next pour 1/2 pie filling. Spread 1/2 of pineapple over this. Then add 1/2 Cool Whip and sprinkle package of coconut on top.	Repeat. May garnish with pecans if you like.
Cook grits according to package directions and cool 15 minutes. Melt oleo and cheese roll and add to grits. Beat eggs with milk and stir in grits. Pour into greased dish and top with cornflakes. Bake at 350° for 45 minutes (double for 10 people).
Add corn to beaten eggs, then add all other ingredients. Mix well. Pour into greased casserole. Bake, covered, at 350° for 1 1/2 hours.
Combine dry ingredients in a mixing bowl. Add buttermilk, egg and cranberry sauce. Stir well; do not beat. Stir in nuts. Spoon batter into a well-greased 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Bake at 300° for 1 hour or until bread tests done.
Mix together first six ingredients until well blended. Then add remaining ingredients, mix until smooth. Grease and flour 3 one pound coffee cans or 2 loaf pans. Divide batter evenly into pans and Bake at 350° for 1 hour or until toothpick comes out clean.
Combine oils, mustard, lemon juice, rosemary, garlic, salt and pepper. Mix well. Marinate fish in mixture 2 hours or longer. Drain marinade and reserve.
Coat biscuits with sugar and cinnamon mixture. Grease Bundt pan. Alternate sugared quarters with nuts in pan. Bring to a boil 1 cup sugar, 1 stick oleo and 1 teaspoon cinnamon. Pour over biscuits and nuts. Bake at 350° for 1/2 hour.
Dissolve Jell-O in hot water. Stir in cold water. Cool in refrigerator but do not jell. Blend pretzels, sugar and butter. Press into a 9 x 13-inch pan. Bake at 400° for 8 minutes. Cool. Combine cream cheese, 1 cup sugar and Cool Whip. Spread mixture over cooked pretzels. Add fresh fruit to Jell-O (optional) and pour mixture over cream cheese. Chill.
Cook pork meat until tender. Let cool. Pull meat from bones. Mash meat. Stir in barbecue sauce. Place in baking pan. Pour ketchup or barbecue sauce over top. Place in 300° oven and bake for 30 minutes.
Combine rice, beans, tomato, cheese and parsley in a large bowl. Pour dressing and lime juice over rice mixture. Toss lightly. Serve on lettuce leaves. Makes 4 servings.
Mix all ingredients together well, except for pie filling. Grease a 9 x 13-inch baking pan. Pour batter into pan and even out with spatula. Spread cherry filling on top. Bake at 350° for 45 minutes. Can take part of dough to make crisscross strips on top of pie filling.
Mix well. Cook until it thickens. This makes 1 pie or double for dish of pudding.
Remove stems from mushrooms. Chop stems and cook with onions in 1 tablespoon butter until tender. Remove from heat. Stir in ham and cheese. Set aside.
Unwrap caramels first. Make cake mix according to directions. Pour 1/2 the batter into 13 x 9-inch ungreased pan. Bake at 350° for 15 minutes.
Mix all ingredients together. Pour into hollowed round of sourdough bread. Use bread pieces as scoopers.
Butter a 9 x 13-inch dish. Mix all ingredients together. Bake at 350° for 1 hour.
Nine p.m.: Braise roast on both sides (stove top or grill). Place roast in baking dish. Sprinkle with all of the onion soup mix. Add water, enough to come halfway up sides of roast. Cover top completely with heavy-duty foil or 2 sheets regular foil. This should make container steamproof. Cook in 225° oven about 8 hours. Go to bed. Roast will be ready tomorrow a.m.
Use a 1/2-gallon dark bottle. In a 4-quart saucepan, mix coffee, sugar and water. Bring to a boil. Take pan off burner and let stand 2 to 3 minutes. Add vodka slowly. Score vanilla bean in several places and put in bottle. Add liquid and put in a dark place. Shake at least once a week for six weeks. The longer it sets, the better.
To prepare crust: Combine the 3/4 cup flour, the 3 tablespoons sugar and 1/2 teaspoon of the lemon peel. Cut in butter or margarine until crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon of vanilla. Pat 1/3 of the dough onto the bottom of an 8-inch or 9-inch spring-form pan (with sides removed). Bake at 400° for 7 minutes or until golden; cool. Butter sides of pan; attach to bottom. Pat remaining dough onto sides of the pan, about 1 3/4 inches high. Beat softened cream cheese, remaining lemon peel and remaining vanilla until fluffy. Stir in 1 cup sugar, 2 tablespoons flour and salt; stir into cream cheese mixture. Add 2 eggs and 1 egg yolk; beat until blended. Add milk. Turn into crust lined pan. Bake at 450° for 10 minutes. Reduce to 300°; bake for 50 to 55 minutes. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes. Remove from pan. Cool 2 hours longer.
Bring to a boil the oil, salt, water, pepper, vinegar and sugar. Pour over vegetables while still hot. Refrigerate overnight. Will keep for a long time.
In a bowl, combine the cucumbers and onion. Combine remaining ingredients and pour over cucumbers. Mix well. Chill.
Melt chocolate with water in microwave-safe bowl on Medium for 3 minutes. Remove and stir to melt completely. Add sugar. Microwave on Medium power for approximately 4 more minutes. Add liqueur and butter; mix well. Store in fridge.
Stir together pudding mix and pineapple until pudding is dissolved. Add rest of ingredients. Stir and chill.
Combine all ingredients in a food processor or blender; mix on high until smooth. Chill, then serve.
Dissolve yeast, 1/3 of sugar, in small bowl with warm water. In a large bowl, mix rest of sugar with cardamom, salt, egg whites, milk, and oil. Add yeast and rest of ingredients. Mix well to blend. Knead on floured board 5 minutes until smooth, elastic. Shape into ball, place in sprayed 8 inch round cake pan. Cover with damp cloth, let dough rise to double. Bake 350° 35-40 minutes until golden brown.
Combine ingredients. Pour into muffin tins. Bake at 350° for 20 minutes. Makes 30 muffins.
Cream butter and sugar together; add vanilla, flour and nuts. Roll into balls. Bake at 350° (will be light in color). Roll in 10x sugar while warm.
Pour boiling water over tea bags; brew for 5 minutes. Remove tea bags. Add marmalade, sugar and lemon juice. Heat until marmalade has dissolved, then serve hot.
Mix together butter, nuts and flour. Press into 9 x 13-inch pan. Bake in 300° oven for 15 minutes. Cool. Mix together cream cheese, sugar and 6 ounces Cool Whip. Spread on top of crust. Mix pudding with milk (chocolate, vanilla or your choice of pudding). Spread on top of cream cheese mixture. Spread 6 ounces Cool Whip on top and sprinkle with nuts.
Into a large bowl, peel and cut orange into pieces. Peel and slice banana. Peel and cut an apple into pieces. Peel and cut pear into pieces. Add yogurt, spoon of honey and walnuts (if you would like). Mix them together and serve!