HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover potatoes with water. Boil until done but not mushy. Drain. Melt butter in skillet. Add onion but do not brown. Add flour; stir until absorbed. Add milk and cheese. Cook until smooth and thick. Add salt, pepper, MSG and garlic salt; combine with ham and potatoes gently. Do not mash potato chunks. Place in greased casserole. Sprinkle with parsley flakes. Bake in 350° oven until slightly brown and bubbly. Yield: 5 servings.
Melt butter in skillet. Add onion, zucchini and mushrooms. Cook for 5 minutes. Add tomato slices and all other ingredients except the Cheddar cheese. Cook 4 minutes. Remove from heat and sprinkle shredded Cheddar on top. Serves 6.
In a bowl, combine nonfat dry milk, ice water and lemon juice. Use an electric mixer and beat until mixture is very stiff. Beat in sugar and vanilla; beat until sugar is dissolved and mixture is smooth and creamy. Serve at once. Use as topping for desserts. Makes 1 2/3 cups.
In a 2-quart casserole combine soup, milk, mustard and pepper. Stir in macaroni.
Preheat oven to 350°. Saut onions, celery, carrots and garlic in margarine. Brown ground beef and drain. Add to onion mixture. Add salt, pepper, parsley and corn. Combine mixture with mushroom soup and stir on medium heat. Simmer 20 minutes. Pour mixture into 9 x 13-inch baking dish and cover with mashed potatoes. Top with cheese. Bake in oven for 30 to 45 minutes until bubbly. Let cool slightly. Cut into large squares.
Put vegetables in casserole dish. Sprinkle chopped onion on top. Mix soup and sour cream and pour over onion and vegetables. Top with grated cheese. Sprinkle crumbled crackers on top and dot with butter. Bake at 350° for 30 to 40 minutes.
Cream sugar and shortening. Add eggs. Combine dry ingredients and add alternately with milk. Add vanilla. Drop from teaspoon onto a cookie sheet. Bake at 375° for 10 to 12 minutes. Ice with powdered sugar icing while warm.
Preheat oven to 400°. Combine first 9 ingredients and cook over medium heat for 15 minutes and cool 10 minutes. Prepare hot roll mix as directed for pizza dough and roll into a 12-inch square on cookie sheet. Spoon meat mixture down center third of dough to within 2 inches of each end. Make cuts in dough on each side and fold over meat in a crisscross pattern to cover meat. Brush top of dough with beaten egg and sprinkle with sesame seed. Bake 30 minutes or top is golden brown.
Place pineapple in dish. Mix sugar and flour; sprinkle over pineapple. Pour 1/2 cup pineapple juice over mixture. Place cheese on top. Place crushed crackers in melted margarine and spread on top. Bake at 350° for about 30 minutes.
Melt butter. Combine sugar, flour and cocoa and then mix with hot butter. Add eggs. Pour into two pie shells and bake at 375° for 20 to 25 minutes. Great served with ice cream.
Combine flour, salt and sugar in a medium bowl. Add blueberries; toss gently. Spoon into a lightly greased 8-inch square baking dish. Sprinkle lemon juice over mixture and dot with butter. Cut pastry to fit top. Place over filling. Make several cuts in pastry to allow steam to escape. Bake at 450° for 18 to 20 minutes or until crust is golden.
Grind peppers in blender with small amount of vinegar. Add vinegar, sugar and food colorings. Broil 5 to 10 minutes; add Certo and boil 1 minute. Seal. Makes 8 to 10 pints. Good with crackers and cream cheese.
Cook over medium heat, stirring constantly, until soft ball stage on a candy thermometer. Remove from heat; add butter. Let set until lukewarm. Add vanilla. Beat until creamy. Add nuts and pour into buttered pan.
In a large bowl, combine all ingredients except the candy Kisses. Blend at	low speed. Shape into balls using a spoon to shape. Roll balls in additional sugar. Bake at 375° on ungreased cookie sheet for 10 to 12 minutes. Remove from oven and top each cookie immediately with a candy Kiss.	Press down firmly so cookie cracks around edges. Makes 4 dozen cookies.
Combine all ingredients, except pasta. Let stand one hour at room temperature. Cook pasta, drain, then toss with tomato and cheese mixture.
Choose a pan that can accommodate all of the cooked fettucine and the sauce. Put 1/2 cup cream and the butter in the pan and simmer until the butter is melted. Turn off heat. Cook fettucine in boiling water, being very careful not to overcook. The noodles should be very firm as they will cook again when the sauce is added. Drain the noodles and transfer to pan containing cream. Turn on low heat, add remainder of cream and all of the cheese, pepper and nutmeg. Serve immediately with additional grated cheese on the side.
Mix all ingredients. Cook 3 1/2 hours until thick. Pour in sterile jars. Makes 6 quarts.
Cut tomatoes into wedges. Dice onion. Add rest of ingredients and toss. Place in refrigerator for at least 1 hour or marinate overnight. Serve cold.
Mix above well and add 1/2 cup chopped nuts. Pour into greased pan, 11 x 2 x 9-inch. Sprinkle 1/2 cup chopped nuts mixed with 1/2 cup brown sugar on top of batter. Bake for 35 minutes at 350°.
Arrange bread slices in a single layer in a 13 x 9-inch baking pan. Beat remaining ingredients except garnish until well blended and sugar is dissolved. Pour over bread. Cover and refrigerate at least 1 hour or up to 24 hours, allowing bread to soak up liquid. Heat oven to 425°. Lightly grease a jelly roll pan. Transfer bread to prepared pan, making sure slices don't touch. Bake 12 to 15 minutes until puffed and lightly browned. Dust with confectioners sugar and serve immediately. Makes 4 servings.
Drain fruit well. Add cream, coconut and marshmallows. Refrigerate overnight.
Mix all ingredients (except Ritz cracker crumbs) together in a greased casserole dish. Top with Ritz cracker crumbs. Add pats of butter. Bake at 350° for 30 minutes.
Drain Veg-All and empty into mixing bowl. Chop celery, onions and chestnuts and add Veg-All. Grate cheese and add to mixture along with the mayonnaise. Mix well.
Combine the first 6 ingredients. Boil 5 minutes only. Add 1/2 cup peanut butter and oatmeal; beat well. Drop onto wax paper by teaspoonfuls until cool.
Prepare strawberry jello, substituting the water with hot pineapple juice and thawed strawberries. Let set until cool. Spread evenly over Dream Whip filling and refrigerate until set.
Beat shortening and sugar. Add 2 eggs and beat. Blend together flour, soda and salt. Add alternately flour mixture and buttermilk. Add vanilla, nuts and banana. Mix well and bake in greased and sugared loaf pan for 1 hour at 350°.
Combine cranberries, sugar and water in medium acid-resistant saucepan. Bring to very slow simmer over medium heat. Stir only to mix; avoid mashing the fruit. Allow to cook about 30 minutes. Fruit will be very tender. Add the mangoes, vanilla and Grand Marnier (or Triple Sec). Return to simmer a few minutes. Remove from heat and transfer to serving dish. Refrigerate until ready to serve. Keep refrigerated.
Mix butter, powdered sugar, Eagle Brand milk, coconut and vanilla. Chill. Form into balls. Dip in melted chocolate Candi Quick and serve.
Beat cheese until smooth. Gradually add sugar and continue beating. Add sour cream and vanilla. Fold in Cool Whip. Spoon into crust. Chill until set (about 4 hours). Serve topped with sweetened fresh or canned fruit.
Crush cookies and mix with melted stick of butter. Bake at 375° for 8 to 10 minutes in a 13 x 9-inch pan. Let cool. Mix ice cream, the two vanilla instant pudding packages and milk together. Spread on top of crushed cookie mixture. Cool 15 minutes in the refrigerator. Spread Cool Whip on top of pudding layer. Freeze the 4 Heath bars and crush in blender. Sprinkle on top of Cool Whip. Freeze cake and let stand at room temperature for 10 minutes before serving.
Brown sausage in oven, while sauteing peppers and onions in oil. Cut cooked sausage into 2 inch chunks. Place in baking pan; add peppers, onions, and sauce. Bake 30 minutes at 350 degrees. Slice crusty sub rolls and top with sausage mixture and cheese. Wrap in foil and bake 12 minutes at 425 degrees. Serve Hot.
Cook spinach according to package directions. Drain; add cream cheese and 1/2 of the stick of butter. Mix well and add salt and Tabasco sauce. Pour into casserole dish and top with herb dressing. Pour remaining melted butter over. Bake in 350° oven for 20 to 30 minutes until thoroughly heated.
Beat eggs until very light. Add oil slowly, while beating. Add Bisquick, salt and pepper. Fold in garlic, zucchini and cheese. Place in a greased 2-quart low casserole. Bake at 350° for 45 minutes or until bubbly.
Combine bacon and onion in 8-inch round dish.	Cook at High 3 to 5 minutes;	stir occasionally. Stir in flour, vinegar, sugar, celery seed, salt and pepper. Add potatoes. Cook at High 4 to 5 minutes; stir. Serve warm.
Cook broccoli; drain. Spoon rice into a 13 x 9-inch Pyrex. Place broccoli over rice, coat bread crumbs with 2 tablespoons of oleo and set aside. In 4 tablespoons oleo, saute onion, add flour, salt and pepper; cook until bubbly. Stir in milk and continue cooking until thick, add ham to broccoli and rice mixture; pour sauce over and sprinkle with bread crumbs. Bake at 350° for 30 minutes or until heated through. Sprinkle with cheese.
Combine all ingredients in a large black skillet on top of stove. Add shrimp. Cook, covered, 5 to 10 minutes (according to size). Stir constantly. Do not overcook; it will make them hard to peel.
Mix vegetables, water chestnuts, mayonnaise, onion and cheese. Spread in 2-quart baking dish. Top with layer of crushed crackers; dot with margarine. Cover and bake at 350° for 20 minutes. Or microwave, uncovered, 10 minutes.
Boil chicken until done. Save the broth. Cut chicken up into pieces. Make the stuffing according to directions, but instead of using water, use chicken broth. Mix the soup with chicken broth. Next, layer a casserole dish with chicken, stuffing and broth. Do this until the stuffing is on top. Bake at 350° for 1 hour.
Mix pineapple and vanilla pudding in bowl. Add sour cream; fold in Cool Whip. Pour into pie shells and set in icebox for several hours. Brown pie shells and cool.
In a 2-quart baking dish (12 x 8-inch), loosely arrange potatoes. Bake at 400° for 15 minutes.
Preheat oven to 450°. With fork, prick 1 pound sausage links. Place in greased 13 x 9-inch baking dish. Bake 15 minutes or until well browned. Turn once. In blender on low speed, blend eggs, milk, flour, thyme and salt until smooth. Pour off all but 1/4 cup of fat from links. Pour batter over links; return to oven for 25 minutes until browned crust.
Cut meat and potatoes into pieces. Dice, slice or cut other vegetables into strips. Place slices of marrow on bottom of a heatproof casserole or Dutch oven, or, if using lard instead of marrow, brush casserole with lard. Arrange alternate layers of meat, potatoes and the other vegetables in the casserole. Season each layer with salt, pepper and herbs. Add bay leaf.
Brown the meat and saute the onions. Add this to the tomatoes in a large pot. Cook for 30 minutes. Add all spices and cook for 1 1/2 hours. Mix the flour and maize into the water. Stir slowly until the chili mixture thickens. Simmer slowly for 1/2 hour. Stir frequently.
Peel shrimp. Stir together all the above ingredients. Marinade in refrigerator no longer than 2 hours. Grill 3 minutes per side. Brush with marinade while cooking. Leftovers are great cold with crackers.
In 4-quart pan saute bacon until crisp. Remove bacon with slotted spoon and set aside. Add onion, red pepper, leek, thyme, marjoram, salt and pepper to bacon drippings. Saute, stirring occasionally, for 10 minutes. Add sweet potatoes, corn, chicken broth and 2 1/2 cups water. Cook until potatoes are tender, 15 to 20 minutes. Mix cornstarch with 1/2 cup water and stir into soup. Heat to boiling and cook until thickened. Reduce heat and stir in cream and bacon, heat just until bubbles appear at sides of pan.
Mix well. Knead for 10 minutes. Store in refrigerator for 24 hours. Knead 10 minutes again. Store in refrigerator for 24 hours. Shape in 5 or 6 loaves and place on broiler pan. Bake 4 hours at 150°; turn loaves over and bake 4 hours more. Will keep up to 3 to 4 weeks in refrigerator.
Place Chicken in casserole. Mix remaining ingredients and pour over chicken. Bake for 1 hour at 350°.
Cook asparagus; make cream sauce with butter, flour, soup and liquid. Add asparagus and remaining ingredients, except noodles. Pour into a 2-quart greased casserole; top with noodles and bake at 350° for 30 minutes.
Beat eggs with eggbeater. Add all ingredients; mix well. Pour into 2 unbaked pie shells. Bake at 300° for 50 to 55 minutes.
Cook onions in small amount of hot fat until clear, not brown. Combine egg and milk; add to biscuit mix. Stir only until moistened. Add onion, half the cheese and parsley. Spread dough on greased 8-inch square pan. Sprinkle remaining cheese. Drizzle melted butter on top. Bake at 400° for 20 minutes until pick comes out clean. Makes 6 to 8 servings.
Spread pineapple and cherry pie filling evenly in ungreased 9 1/2 x 13-inch pan. Sprinkle cake mix evenly over pineapple and pie filling. Sprinkle with nuts and margarine on top. Bake for 1 hour at 350°. You can substitute other fruits for pineapple and cherry pie filling. Cranberry is not as sweet as cherry.
Cream shortening and sugar. Add eggs and beat well. Add melted chocolate and vanilla; mix well. Stir in nuts. Add sifted dry ingredients to creamed mixture alternately with sour milk.
Core mushrooms to make cups. Combine remaining ingredients and stuff mushrooms. Bake at 350° for 15 minutes. Remove from heat and serve.
Caramelize sugar at bottom of pan; set aside and let harden. Beat all above ingredients well in a blender or mixer. Pour in caramelized pan; set this pan in a pan of water to bake 1 1/2 hours at 350°. Let cool; run knife around edge of pan; invert on a plate.
Mix Parmesan cheese, parsley, garlic and basil together. Butter bread and sprinkle with Parmesan mixture. Cook under broiler until brown (425°).
Combine all ingredients. To Drink: For 1 cup, use 1 1/2 teaspoons mix and 3/4 cup hot water.
Mix cocoa with flour, sugar and salt. Add egg yolks and milk, mixing well. Then add margarine. Cook in double boiler until thick. Add vanilla. Pour into baked pie shell. Cover with meringue and brown.
Pour water into a slow cooker; add roast and salt. In a bowl combine brown sugar and barbecue sauce. Pour over roast. Slow cook on high for 1 hour; then continue to cook on low until fork tender (5 to 6 hours).
In saucepan, combine all ingredients, except rice; bring to boil. Stir in rice, then pour into 1 1/2-quart casserole. Cover and bake 10 minutes in moderate 375° oven. If desired, top with bread crumbs and grated Parmesan cheese. Brown under broiler. Makes 4 to 6 servings.
Combine all ingredients in 1 1/2-quart bowl. Microwave 3 1/2 minutes on Medium. Stir twice; don't boil. Remove cloves and serve. Makes 1 quart.
In saucepan cook sausage, onion and carrot until meat is browned. Drain off fat. Stir in tomato juice, kidney beans, salt, chili powder and pepper. Place uncooked spaghetti in a 1-quart casserole. Stir in meat mixture. Bake uncovered in 375° oven for 55 to 60 minutes or until spaghetti is tender, stirring twice. Makes 2 or 3 servings.
Note: You can use 1 to packages of chop suey vegetables in place of the fresh vegetables, if you wish.
Cut squash in half and remove pulp. Cut near the top of the peppers and remove the seeds. Save the tops. Cut near the top of the tomatoes, not all the way off. Scoop the pulp from tomatoes and reserve. Mix meat with uncooked rice, onions, parsley, dill, salt, pepper and chopped pulp from 3 tomatoes and 3 squash. Stuff vegetables loosely (allowing for expansion). Replace pepper tops. Arrange filled vegetables in a 2-quart casserole dish, with cover. Put tomatoes on top of peppers and squash.
Beat egg yolks; add 3/4 cup sugar and salt; beat 5 minutes, then add water. In separate bowl, beat egg whites until stiff and add remaining 3/4 cup sugar. Stir with egg yolk mixture and fold in flour and baking powder. Bake in 350° oven in 9 x 13-inch pan for 25 to 30 minutes.
Combine first 5 ingredients. Add oil and beaten eggs. Mix thoroughly with strawberries and nuts. Pour into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour.
Mix cornmeal and flour to make a batter. Rinse oysters, drain on paper towel. Add salt and pepper prior to dredging in batter. Deep fry until golden brown.
Mix all together; pour into 2 loaf pans sprayed with nonstick spray. Bake at 350° for 50 to 60 minutes. Also makes great cupcakes and just need to bake about 25 minutes.
Drain salmon into measuring cup. Add enough milk to salmon liquid to make 3/4 cup. Flake salmon, removing skin. Blend in egg. Stir in rest of ingredients. Spoon into lightly greased loaf pan or 1-quart baking dish. Bake 45 minutes at 350°. If you can mash the salmon bones and add to the mixture, your family will obtain additional calcium. Usually these are soft and easily mashed. Serves 4 to 6.
Combine sugar and water. Bring to boiling point and boil for 5 minutes. Dissolve the softened gelatin in the hot syrup. Beat egg whites until stiff. Pour the syrup gradually over the beaten whites, beating constantly. Add fruit juices. Pour into freezing tray and freeze at coldest temperature. When almost frozen, remove to chilled bowl and beat well. Return to tray and freeze until firm.
Mix cooked chicken and bread crumbs and place in greased 9 x 13-inch pan. Combine eggs, Worcestershire sauce, salt, paprika and chicken broth. Pour this over chicken mixture. Refrigerate overnight. Heat water and oleo. Add Pepperidge Farm stuffing crumbs. Sprinkle over pan of chicken mixture. Bake uncovered 1 1/4 hours at 325°. Serve with golden chicken gravy. (I use instant cream of chicken soup for gravy.)
Mix together all ingredients just until combined. Do not overstir. Bake in greased muffin tins, preheated at 375° for 15 to 20 minutes until brown.
Have cheese at room temperature. Heat soup to boiling and add cream cheese, stirring constantly until dissolved. Dissolve gelatin in 1/2 cup cold water. Add to soup and cream cheese mixture. Add juice of 1 lemon if desired. Allow to cool. Add mayonnaise. Stir well. Add shrimp, onions and celery. Pour into oiled mold or loaf pan. Refrigerate.
Sprinkle bacon, cheese and onion in pastry shell. Beat eggs slightly; beat in remaining ingredients. Pour cream mixture into pie shell. Bake 15 minutes at 425°. Reduce oven temperature to 300° and bake 30 minutes longer. Check for doneness with a knife in the center. Let stand 10 minutes before cutting.
Line a greased mold with bread slices, brushed with melted butter. Fill center with stewed apples and add almonds. Cover top with slices of bread, buttered, and bake at 400° for 30 minutes.
Cook rice according to package directions. Saute green onions, celery and pepper in 1/2 cup oil. Cook until tender. Add Spam and rice and 1/2 cup soy sauce. Cover pan and let cook for 15-20 minutes.
Make crust and pat into 9 x 13-inch pan. Bake crust 10 to 15 minutes and cool. Pour filling into crust and refrigerate.
Bake at 450° for 10 minutes; 350° for 45 minutes. Makes 2 (9-inch) pies; 100 calories per slice.
Mix all ingredients together. Pour into a greased 2 quart baking dish. Bake at 350° for 35 to 40 minutes. For a variation, you may want to top the dressing with grated Cheddar cheese before baking.
Use a large, clear bowl. Mix mayonnaise and sugar until smooth. Boil peas 3 minutes and let cool. Layer 1/2 of lettuce, carrots, celery, lettuce, radishes, zucchini, onions, cooled peas, mayo and sugar and cheese. Let stand 8 to 12 hours. Add tomato wedges, egg wedges and crumbled bacon. Serves 20 to 25 people.
Cream butter and sugar, add beaten egg and vanilla. Add flour and salt. Spread on cookie sheet and bake at 350° for 20 minutes. Spread 1 pound shaved chocolate on top and return to oven until melted. Cut into squares while warm. Very important!
Grind vegetables- sprinkle with salt, let stand overnight. Rinse and drain. Combine rest of ingredients. Pour over vegetable mixture. Heat to boiling. Simmer 3 minutes. Seal in hot, sterilized jars.
Beat eggs until light yellow; add sugar. Beat at low speed until well mixed. Add flour and baking powder. Add cooled milk, butter and vanilla. Bake at 350°.
Mix peanuts, sugar, corn syrup and salt in a glass bowl. Microwave 7 to 9 minutes on High. Mixture should be bubbling and peanuts browned. Quickly stir in margarine and vanilla. Cook 2 to 3 minutes longer. Add baking soda and stir quickly, just until foamy. Pour immediately on greased baking sheet. Cool and break into pieces.
Stir first three ingredients together well. Chill. Serve topped with Grape-Nuts. Sprinkle on top.
Boil asparagus and carrots until tender. Add salt and pepper to beef and roll in flour. Roll all vegetables up inside the slice of beef. Fry in oil, rolling in pan until brown on all sides. Cut roll-ups in half and serve on a bed of lettuce. Mix soy sauce and cooking wine together. Pour on roll-ups and serve.
Combine crumbs, sugar and melted butter in bowl. Press into 13 x 9-inch pan. Chill.
Drain 1/2 of juice from fruit and discard. Combine fruit, cinnamon and 1 cup of bread crumbs. Pour into greased baking dish. Sprinkle with 1/2 cup bread crumbs. Dot with margarine. Bake at 350° for 20 to 30 minutes, or until lightly browned.
Heat oven to 325°. Using electric mixer, mix together cream cheese, sour cream and sugar until creamy. Blend in remaining ingredients, except cinnamon. Pour mixture into a 13 x 9 x 2-inch glass dish. Sprinkle cinnamon on top of mixture. Place in oven and cook for 1 hour. Turn off oven, leaving cake to cool in unopened oven for 1 hour. Do not open door of oven until cake is cooled.
Cream butter. Add sugar and vanilla. Add flour gradually. Add nuts and mix well with hands. Pinch off small amounts of dough and shape. Bake on baking sheet at about 350° until slightly brown. When cool, roll in confectioners sugar.
Put rice in the bottom of a 9 x 13-inch Pyrex pan and pour onion soup over this, then place chicken pieces over this. Next, put mushroom soup over chicken. Place in a 350° oven for about 1 hour.
Combine all ingredients in a very large mixing bowl. Store in refrigerator with a seal on. Can keep up to 4 weeks in refrigerator. Use as desired. Fill muffin cup 2/3 full. Bake in muffin tins in a 400° oven for 15 to 20 minutes.
Heat oven to 400°. Bake the potatoes about 1 hour or until tender. Cut thin lengthwise slice from top of each potato. Scoop out potato, leaving a thin shell. Mash the potatoes until no lumps remain. Beat in remaining ingredients, except paprika, until fluffy. Sprinkle with paprika. Place shells on ungreased cookie sheet. Fill shells with potato mixture. Bake, uncovered, about 20 minutes or until filling is golden brown. Makes 4 servings.
Brown hamburger in large saucepan; drain fat. Pour in all other ingredients, except cheese. Divide evenly into 3 pie thins or 1 large casserole dish. Bake at 350° for about 25 minutes. May be frozen and reheated for serving. Cheese should be added before baking or before reheating. Very good served with corn chips.
In round, deep pie pan, put margarine and place in 425° oven to melt. While margarine is melting, mix together the flour, sugar and sweet milk; mix well. Pour this mixture over melted margarine, but do not stir. Pour can of cherry pie filling in pan; do not stir. Bake 25 minutes at 425° or until crust is brown. (Crust will not rise to top if a square pan is used.)
Heat oven to 425°. Brown ground beef in large skillet; add onion and green pepper. Drain. Stir in tomato sauce, salt and garlic. Remove from heat. Prepare cornbread according to package directions. Spread batter over top of meat mixture evenly. Place in oven for 15 minutes or until cornbread is golden brown. Remove and let stand for 5 minutes. Place plate over skillet and invert pie onto serving plate; cut in wedges. Serve with grated cheese sprinkled over top.
Mix first 5 ingredients and salt to taste. Crush crackers and spread on top, then pour melted butter on and bake at 350° for 30 minutes.
Preheat oven to 350°. Mix ingredients and pour into greased and floured loaf pans. Bake 30 to 40 minutes. Let cool.
Combine flour and baking soda. Mix remaining ingredients. Drop on cookie sheet. Bake at 375° for 10 to 12 minutes.