HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in saucepan. Blend in flour and cayenne pepper and cook for 2 to 3 minutes, stirring. Slowly add milk, stirring constantly until smooth and thickened. Stir in cheese and cook until melted. Add salt to taste. Beat 2 tablespoons hot cheese mix into yolks. Return the yolk-cheese mixture to the saucepan and cook over medium heat, stirring constantly for 1 to 2 minutes until thickened. Remove from heat. Gently fold in the egg whites and mound on toast. They must be eaten as soon as they are prepared.
Cut wieners into 1-inch pieces, then roll up in strips of crescent rolls. Bake on cookie sheet in 425° oven until golden brown. Serve with slaw and potato salad.
Mash pears and cream cheese together. Boil juice from pears and add Jell-O. Add pears and cheese to Jell-O. Let jell. Fold in whipped cream, nuts and cherries.
Mix together. Skin chicken breasts and lay in mixture. Pour 1 package of Lipton onion soup mix on top of chicken breasts. Foil top. Bake at 350° or 375° for 2 hours.
Place potatoes in center of 14-inch square of heavy-duty foil. Spread with butter. Blend remaining ingredients and pour over potatoes. Close foil and fold into secure package. Grill over flame at medium setting 20 to 30 minutes. Turn occasionally.
Cook meat, onion, celery and pepper in hot fat until onion is golden. Season. Add soy sauce and tomato soup. Heat to boiling. Pour over noodles and mix. Bake in a 2-quart size casserole for 350° for 30 minutes.
Cream the cream cheese until soft. Add sugar gradually, blending well. Add vanilla and salt. Mix well. Form in small balls and roll in coconut. Chill until firm. Store covered in refrigerator.
Heat oven to 375°. Combine fruit, orange juice, bananas and 1 teaspoon apple spice in medium bowl. Set aside, stirring occasionally. In large bowl, beat together margarine and sugar until creamy. Add combined flour, oats and 1/2 teaspoon apple spice; beat until crumbly. Reserve 3/4 cup oat mix for topping. Press remaining oat mixture into 13 x 9-inch baking pan. Bake 15 minutes.
Mix all the above and freeze; thaw to a slush and add 1 bottle of ginger ale before serving.
Cook bacon and crisp it up. Fix broccoli and put in bowl. Mix onion, bacon, sunflower seeds, mayonnaise, sugar and vinegar. Pour over broccoli and let set overnight.
Mix all ingredients together. Pour into a casserole dish. Heat in oven until bubbly.
Mix; pour into vanilla wafer crust. Chill until set. Makes 1 large pie or 2 small pies.
Beat eggs, add remaining ingredients. Pour into unbaked pie shell. Bake 1 hour at 325°.
Cream the butter and sugar. Add eggs and rest of ingredients, except pie mix. Spread half in greased 9 x 12-inch pan. Spread cherry pie mix to cover. Put rest of dough on top. Bake 45 minutes at 350°. Sprinkle with powdered sugar.
In small bowl, combine all ingredients; mix well. Serve with fresh fruit, graham crackers or vanilla wafers. Best if chilled overnight.
Mix all ingredients and roll in balls. Dip in chocolate mixture with a toothpick. Place on waxed paper.
Cut and scrape corn from cob (makes 3 cups). Cook bacon slowly until crisp; remove and reserve. Stir corn into hot bacon fat. Add water, salt and sugar; stir and cook for 5 minutes, uncovered. Stir flour into milk; mix until smooth. Add to corn and stir constantly until thickened. Add pepper and butter. Serve hot; garnish with reserved bacon. Yields 6 servings.
Mix sugar, cornstarch and salt. Add water and 1 large cup blueberries. Cook over medium-high heat and stir until thick. Add butter and the rest of the blueberries. Cool. Pour into baked pie shell. Top with whipped cream.
Mix all ingredients in food processor until smooth. Put in Saran Wrap lined bowl to mold. Refrigerate at least 1 hour. Remove Saran Wrap and top with chutney and chives.
Pour into center of a relish tray or a serving dish. Arrange vegetables (carrots, broccoli, cauliflower etc.) around dip. Perfectly delicious!
Place cupcake wrappers on cookie sheet. Fill with cookie dough, usually 1/2 teaspoon. Bake according to package directions.
Combine all ingredients and pour in a greased pie pan. Bake 45 minutes at 350°.
Melt first 4 ingredients over medium heat. Add milk. Stir in remaining ingredients. Drop from a teaspoon onto wax paper. Makes 32 pieces.
Combine first 4 ingredients in a small bowl. Combine remaining ingredients and add to vegetable mixture. Chill at least 2 hours before serving. Serve with corn chips. Yields 2 1/2 cups.
Fry ground chuck, sausage and onions. Drain grease. Pour mixture into crock-pot. Mix together soup and Ro-Tel tomatoes. Then add to crock-pot. Cut cheese into small pieces and add to mixture (mix well). When cheese is melted, dip is ready to serve with your favorite chips.
In mixer bowl, beat butter on medium speed of electric mixer for 30 seconds. Add molasses and beat until fluffy. Add flour to butter mixture. Beat at low speed until well blended. Stir in nuts.
With blender or food processor, pulverize all ingredients. Store in covered jar. Use to enrich soups, stews, meats, salad dressings and cooked vegetables.
I cut the measurement on all the sauces and salts by 1/4 teaspoon. Using the recipe amounts makes it more spicy.
Mix together and spread into a 13 x 9-inch pan. Bake 20 minutes at 350°. When done, take out of oven and spread 1 (6 ounce) package semi-sweet chocolate morsels on top. Put in the oven, but turn it off. Heat until they look waxy.
Cream butter, add sugar gradually. Blend in egg and vanilla. Combine flour, baking powder and salt and stir into creamed mixture. Add nuts, cherries, coconut and chocolate chips. Spread dough in greased jelly roll pan. Bake 20 minutes at 375°. Cool slightly and cut into bars. Makes about seven dozen.
Cut tomatoes lengthwise and place, cut side up, in a 9 x 13-inch pan. Sprinkle with salt and pepper. Mix garlic, 1/3 cup parsley and 2 tablespoons olive oil. Pat mixture over cut side of tomatoes. Drizzle 2 tablespoons oil over tomatoes. Bake at 425° until browned on top, 60 to 70 minutes.
In large skillet, combine oil and butter. Add bell pepper, onion, garlic, crushed red pepper, fish and lemon juice. Cook on medium to low heat until fish is tender. Then add soy sauce. Serves 6.
Combine Starter, 2 cups sugar and peaches and juice. Stir every day for 10 days. On the 10th day, add 2 cups sugar and pineapple and juice. Stir every day for 10 days. On the 20th day, add 2 cups sugar, fruit cocktail and juice and cherries. Stir every day for 10 days. On the 30th day, drain juice from fruit and divide fruit into thirds. Makes 3 cakes. You will have enough juice for 4 to 5 starters.
Wash cauliflower and break into flowerets. Cook, covered, in a small amount of boiling water, 8 to 10 minutes. Drain; set aside.
Boil chicken until fork tender. Cool. Then remove skin and break meat into 2-inch pieces. In a mixing bowl, mix egg and then add milk, flour, baking powder and salt. Heat oil in frying pan. Dip chicken fingers in batter; then saute until brown, turning once.
Mix all ingredients; beat for 4 minutes. Pour into a well-greased and floured Bundt pan. Bake for 40 to 50 minutes at 350°. Cool 10 minutes before removing from pan.
Beat first 3 ingredients, then add sour cream last. After mixed, spread on a dinner plate. Cover with cling wrap and refrigerate 12 hours before serving.
Spread fruit in well-greased cake pan. Sprinkle with lemon juice; set aside. In medium bowl, combine flour, 1 1/2 cups sugar, milk, butter, baking powder and 1/2 teaspoon salt (batter will be thick). Spoon over berries and spread to edges of baking dish; set aside. In small bowl, mix remaining 1 1/2 cups sugar, cornstarch and 1/2 teaspoon salt. Sprinkle over batter. Pour boiling water over all. Bake in 350° oven 1 hour until golden brown and glazed.
Cook pasta according to package directions. Drain well in colander. Stir a few times after draining. After cooling in colander for about 5 minutes, add next 5 ingredients and mix well. Add cheese and mix lightly. Add salad dressing, the amount used will depend on your taste and the amount of liquid the pasta absorbed when cooking. Chill until served. Pasta salad will keep well in the refrigerator.
Combine oil, sea salt, garlic and paprika. Brush chicken pieces with mixture, then roll in wheat germ. Place, skin side down, in a shallow baking pan and brush each piece again with the oil mixture. Bake in a 350° oven until brown. Turn each piece and bake until brown and tender.
Place butter in 8-inch round dish and microwave until melted, 1/2 to 3/4 minute. Sprinkle sugar over butter and add corn syrup. Stir well with fork. Place drinking glass in center of dish. Sprinkle with pecans and cherries. Arrange biscuits over mixture in dish in petal shape, squeezing to fit, if necessary. Microwave at Medium 6 to 8 minutes, rotating dish 1/2 turn after 3 minutes. Remove glass and invert onto serving plate. Let dish stand over rolls a few minutes so remaining syrup in dish may drizzle over rolls. Serve warm.
Peel potatoes, and slice. Cook until done. Combine sour cream, soup, salt and pepper. Layer potatoes, ham and sour cream mixture. Bake at 350° until hot.
Mix sugar, oil and eggs until smooth. Add flour, soda and salt; mix well. Fold in fruit cocktail. Bake in 350° oven for 35 to 40 minutes.
Preheat oven to 325°. Shake flour in large size (14 x 20-inch) cooking bag. Place in 13 x 9 x 2-inch baking pan. Roll down top of bag. Add barbecue sauce, onion and green pepper. Squeeze bag gently to blend ingredients. Cut ribs in serving size pieces; place in bag. Turn bag gently to coat the ribs with sauce. Arrange ribs in an even layer. Close bag with nylon tie; make six 1/2-inch slits on top. Cook 1 1/2 hours or until tender.
Wash potatoes; cook with skins on in boiling salt water to cover until tender. Let cool slightly; peel and slice warm potatoes into pot or large mixing bowl. Add onions and celery seed. Set aside. Fry bacon in large skillet. When browned, remove with slotted spoon and drain on paper toweling. Leave enough fat in skillet to cover bottom of pan. Keep warm.
In medium saucepan, combine broccoli and water. Simmer, covered, for about 10 minutes. Drain and reserve liquid, adding water if necessary to make 1 cup. In small saucepan, melt margarine. Blend in flour to form a smooth paste. Slowly add the cup of reserved liquid. Cook over medium heat, stirring until thickened. Add cheese; stir until melted. Season as desired. Combine sauce with broccoli and rice. Serve as a side dish. Yields 4 servings.
Saute onion, garlic and green pepper, then add meat (cook if not already cooked). Add steamed rice and add 1/2 cup soy sauce. Mix ingredients. Add cubed scrambled eggs.
Boil potatoes until tender. Mix the soup and milk together before adding to cooked potatoes. Add the spices. Simmer for 20 minutes. Do not boil. Serve piping hot.
Mix water and sugar in saucepan. Bring to a boil. Remove from heat. Stir in fruit juices. Pour into ice cube trays and freeze. When ready, put in bowl and pour in Sprite. Mix until slushy.
Beat ingredients together with mixer and spread on top of cake batter. Bake at 350° for 30 minutes (or until golden brown). Let cool before cutting.
Mix yeast and warm water. Blend in the remaining ingredients. Let rise until double. Dissolve into 3 parts. Roll each into a circle and cut into 12 pieces as for pie. Roll starting at wide end. Let rise again until double. Bake at 350° for 10 minutes.
Cook all ingredients together, except chicken. Add chicken. Pour into dish and top with cheese. Bake at 350° until bubbly.
Spray a 9 x 13-inch pan with Pam. Put 6 slices of bread in bottom. Top slice of bread with a slice of cheese, ham and another slice of bread. Mix eggs, milk and mustard (blender) and pour over sandwiches in pan. Refrigerate overnight and 1/2 hour before baking, sprinkle with cornflake crumbs. Bake at 350° for 1 hour.
Combine sugar, corn syrup and peanut butter in large glass bowl. Microwave on High 4 to 5 minutes or until sugar is melted, stirring only once. Stir in vanilla. Fold in cereal and peanuts. Spread into a lightly greased 13 x 9-inch dish. Cover and chill one hour or until set. Cut into small squares. Good lunchbox treat.
Saute onion in butter until tender. Combine all ingredients; mix. Pour into a 10 x 6 x 1 1/2-inch greased pan. Bake at 350° for 45 minutes. Serves 6.
Heat oven to 350°. Prepare Cream Cheese Filling. Heat butter and chocolate over low heat, stirring occasionally, until melted. Cool. Beat chocolate mixture, sugar, vanilla and eggs in a 2 1/2-quart bowl on medium speed for 1 minute. Beat in flour and salt on low speed, scraping bowl occasionally, for 30 seconds. Beat on medium speed 1 minute. Stir in nuts. Spread half the batter in greased square pan (9 x 9 x 2-inch). Spread with Cream Cheese Filling. Gently spread remaining batter over Cream Cheese Filling. Swirl through batter with spoon in an over-and-under motion for marbled effect. Bake until wooden pick inserted in center comes out clean (55 to 65 minutes). Cool; cut into bars. Makes about 46 to 48 bars.
Mix jello in boiling water, stir in cheese until melted. Add crushed pineapple, chill. Add 1 cup pecans, cut into pieces. Add 1 pkg. Dream Whip (use both envelopes). Stir, then chill. Cut into squares and serve.
Cook spinach, chilis, ginger-garlic, salt together. Let set for 15 minutes and then puree. Add water while cooking.
Saute onion and bell peppers in olive oil. Add all other ingredients along with shrimp and cook until tender.
Mix all ingredients together. Pour into buttered casserole or loaf pan. Bake at 350° for 1 hour.
Mix all ingredients in order. Place in greased 10-inch pie plate. (No pie crust needed.) Bake at 325° for 45 minutes.
Open can and pour into a saucepan. Heat on medium and add margarine and pepper. Cook approximately 15 to 20 minutes or until well heated. Um-um good!
Melt unsweetened chocolate with 1/2 cup margarine; let cool. Beat egg and sugar until thick. Add almonds and flour. Stir until smooth. Pour into greased 9 x 9-inch pan. Bake at 350° for 25 minutes. Cool.
In a large skillet, saute onion and garlic in shortening until lightly brown. Cut steak into strips and dredge in flour. Brown well in pan with onions and garlic. Mix in remaining ingredients. Simmer on low heat until meat is tender (covered), approximately 1 to 1 1/2 hours.
Whisk buttermilk, eggs, lemon juice, 2 teaspoon salt, 1 1/2 teaspoon red pepper, and garlic in a large bowl. Add chicken. Cover and refrigerate for at least 30 minutes or overnight. Heat oven to 400°. Process bread crumbs and pecans in food processor until nuts are finely ground. Transfer to large bowl; stir in remaining 1 teaspoon salt, 1/2 teaspoon red pepper, and black pepper. Remove chicken from marinade with tongs, letting excess marinade drip off.	Roll chicken in crumb mixture to coat. Arrange in single layer on 9 x 13	x 2 inch pan. Drizzle with butter. Bake in 400° oven for 40 to 45 minutes or until instant read meat thermometer registers 170°. Transfer chicken to paper towels to drain. Serve warm or chilled.
Melt butter and combine other ingredients, except peaches. Put in a 1 1/2 or 2-quart baking dish that has been sprayed with cooking spray. Add partially drained peaches on top, arranging evenly. Bake at 350° until bottom rises and gets brown.
Layer in casserole. Repeat layers and top with grated cheese. Bake 30 minutes at 350°.
Combine first four ingredients and mix well. Spread mixture on slices of chipped beef. Roll up and cut each roll in half. Garnish top of each with a sprig of fresh parsley. Chill.
Dissolve Jell-O in boiling water. Refrigerate until partially set. Whip and mix in 1/2 cup chopped celery, nut meats, crushed pineapple, cream cheese (mashed with a fork for easy mixing) and whipping cream. Pour into mold and garnish with cherries.
Melt butter in a 9 x 13-inch pan. Spread graham cracker crumbs on top. Sprinkle remaining ingredients in order. Bake for 30 minutes at 350°. Cool and cut into bars.
Place pie filling, pineapple and pecans in two quart baking dish and stir. Spread dry cake mix evenly over mixture. Place pats of margarine over dry cake mix. Bake at 350 degrees for 30-40 minutes or until brown.
Mix the first 2 ingredients together in a saucepan. Boil until sugar is dissolved. Add the next 5 ingredients. Cook until thick. Add the jello. Mix well. Cool. Add the peaches and pour into the pie shell. Top with whipped cream.
Place water in bowl. Sprinkle with yeast. Let stand 5 minutes. Combine sugar, salt, milk, egg and shortening in large bowl. Stir in yeast and gradually add flour. Cover bowl with plastic wrap and refrigerate several hours.
Mix sour cream and soups together and pour over chicken. Place in 9 x 13-inch pan. Sprinkle mushrooms on top. Prepare Stove Top stuffing mix according to directions and then add on top of chicken. Cover with foil loosely. Bake at 350° for 1 hour.
Mix cake as directed on package, except use juice from oranges instead of water. Then add oranges and nuts.
Preheat oven to 500° and cook for 15 minutes. Turn oven down to 350° and cook for 25 to 30 minutes. Do not cover. Do not turn. Cook with fat side up.
Make tuna salad as usual. Drain one small can of pineapple tidbits. Cut each tidbit in two pieces and mix with tuna salad. Add cheese (shredded or cubed). Spread mixture on hamburger buns. Wrap each bun individually in aluminum foil. Bake at 350° for 20 minutes. Serve hot.
Mix all ingredients except milk. Pour in churn and add enough milk to bring mixture to fill-line. Stir. Continue to churn ice cream according to the directions for your churn.
Fry bacon until partially cooked. Add onion and celery. Cook until tender. Add lemon juice and seasoning. Arrange oysters in well-greased shallow baking dish. Spread bacon mixture over oysters. Bake at 400° for 10 minutes or until edges of oysters begin to curl. Serve as appetizers or over toast points.
Mix all of the ingredients in a 2 gallon container. Add enough water to make 2 gallons. Chill and garnish with lemon or orange slices.
Put chicken in a baking dish. Mix all the ingredients listed, except the almonds. Pour the mixture over the chicken. Sprinkle with the paprika and almonds. Bake at 350° for 1 hour and 15 minutes.
Mix sugar, cinnamon and 1/2 cup of nuts. Place apples in bottom of a greased 8 1/4 x 1 3/4-inch round baking dish. Sprinkle sugar mixture on top.
Thaw bread but don't allow to rise. Grease 9 x 13-inch pan. Tear one loaf into pieces and drop helter skelter into pan. Melt butter; add rest of ingredients and beat until smooth. Pour over the torn loaf. Tear second loaf and throw on top, trying to fill in spaces. Let rise 2 1/2 to 3 hours or overnight. Bake at 350° for 30 minutes. Raisins can be added before baking.
In a medium saucepan, combine cornstarch, salt and pepper. Stir in milk until smooth. Add mustard and margarine. Stirring constantly, bring to a boil over medium-high heat and boil for 1 minute. Remove from heat. Stir in cheese until melted. Add macaroni. Turn into greased 2-quart casserole. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until lightly browned and bubbly. Serves 6.
Dissolve yeast in warm water. Stir in remaining ingredients. Knead for 1 to 2 minutes. Roll out and put in well-greased pizza pans. Top with favorite toppings. Bake 25 minutes at 350°.
Combine beef, eggs, tomatoes and anchovies. Serve on lettuce with dressing. Serves 6.
Option: After cooking crabs in oil, garlic, hot pepper and parsley, continue to cook until crabs are done about 10 more minutes. Serve like this for a great tasting crab.
Boil first 6 ingredients until chicken is done; drain off broth and save. Cook yellow rice as per directions on package using some of the chicken broth for the liquid (save about 1/2 to 1 quart of broth to use later). Add soy sauce. When cooking rice, combine in a large mixing bowl, deboned chicken (cooked), cooked rice, mushroom and celery soups, chili powder and sour cream. Add chicken broth until mixture is soupy. Pour into greased 9 x 13 baking dish. Bake at 350° for 1 hour.
Layer bananas on crust. Combine Eagle Brand milk and lemon juice. Pour over bananas. Next, add pineapple and then top with Cool Whip. Garnish with coconut, cherries and pecans. Chill and serve.
Remove and discard any excess fat from cutlets. Place cutlets on waxed paper, and flatten to 1/8 inch thickness with a meat mallet or rolling pin. Combine flour, salt and pepper; stir well. Combine egg and milk, beating well. Combine breadcrumbs and paprika, stirring well. Dredge cutlets in flour mixture; then dip in egg mixture, and thorougly coat with beadcrumb mixture. Pour oil into a 12x8x2 inch baking dish; arrange cutlets in dish. Cover with waxed paper and microwave at Medium (50% power) for 14 to 16 minutes or until done. Spoon Italian tomato sauce over cutlets; sprinkle with Mozzarella cheese, and top with Parmesan. Microwave, uncovered, at High for 3 to 4 minutes or until sauce thickens. Yield about 1 cup.
Cream shortening with sugar and then add the egg. Mix well. Mix flour, soda, cinnamon and nutmeg together; add to creamed mixture and blend until smooth. Add mashed banana and oatmeal next. Blend. Drop by teaspoonfuls onto a greased sheet and bake at 400° for 12 to 15 minutes.
Cook macaroni with onion. Drain and place in casserole dish. Melt Velveeta cheese with tomatoes and water. Pour over macaroni. Bake until bubbly at 375°.
Have cream cheese and butter at room temperature. Mix cream cheese and butter. Add the sugar, eggs, and slowly add the flour. Follow with the vanilla and lemon extract. Preheat oven to 325°. Bake for 1 hour and 20 minutes (approximate).
Dip pork in flour; brown in small amount of oil. Add salt, pepper and water. Cook until tender. Add soy sauce, vinegar, green beans, carrot and cabbage. Cook for 5 minutes, adding more water if needed. Add the noodles; stir constantly until heated through. Serve, garnished with kalamansi or lemon wedges to be squeezed on top, if desired.
Brown beef, onion and bell pepper together; drain. Add remaining ingredients and simmer for about 30 minutes.
Pour milk into bowl. Add pudding mix and cinnamon. Beat until well blended. Cover. Refrigerate until ready to serve. Serve with fresh fruit.
Mix tapioca, sugar, salt, egg and milk in saucepan. Let stand 5 minutes, then bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Stir once after 20 minutes. Serve warm or chilled.
Melt Choco Bake and butter until melted (2 minutes). Mix in sugar and eggs. Stir in flour and vanilla. Add nuts. Bake in a 350° oven for 35 to 40 minutes. When done, toothpick should come out clean.
Mix together and bake at 350° until top is crusty and brown. Serve with Melba toast or rye crackers.
Mix all ingredients together. Add to Seven Minute Frosting. Spread over Cherry Pineapple Cake layers (see recipe for Cherry Pineapple Cake).
Prepare stuffing per package directions. Stir in margarine. Place 1/2 on bottom of 9 x 13-inch pan. Boil zucchini with onion. Drain well. Add soup, sour cream and carrot. Place zucchini mixture on top of stuffing. Top with remaining stuffing mixture. Bake at 350° for 30 minutes. Serves 10.
Prepare pudding according to package directions. Add Eagle Brand milk. Beat with mixer. Add Cool Whip. Fold in vanilla, layer bananas, wafers and pudding.
Saute mushrooms and onion in butter until onion is transparent; stir in thyme. Toss into bread crumbs and parsley. Lightly mix together ground beef and remaining ingredients. Pack half of meat mixture in 9 x 13-inch pan. Spread stuffing over meat, then remainder of meat. Bake at 350° for 1 hour and 15 minutes. Remove from oven; let stand 10 minutes before serving.
Spread mustard on party rye. Place one slice of corned beef, a little sauerkraut and a slice of cheese on each piece of bread. Leave open-faced. Broil until cheese is melted.
Mix cauliflower and green onions in bowl. Mix mayonnaise, lemon juice and sugar. Pour over cauliflower and green onions. Add Parmesan cheese and salt and pepper. Let set overnight. Before serving, add lettuce and bacon and toss.