HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter and mix in flour. Add milk, stirring constantly. Cook until thickened. Mix in onion, Worcestershire sauce and bread. Cool. Fold in mayo, lemon, salt and pepper. Heat remaining 2 tablespoons butter; saute crab and mix with cooled mixture. Put in shells; sprinkle with paprika and bake at 450° until hot, 10 to 15 minutes. Makes 4 servings.
Set oven to 350°. Cook pasta according to package directions; drain. In large bowl, combine sour cream, mayonnaise, Parmesan cheese, milk and mustard. Salt and pepper to taste. Add hot pasta, tuna, Sea Sticks, broccoli, green onion and red peppers. Stir until blended.
Blend all but coconut together in blender for 3 minutes. Butter and flour a 10-inch glass pie plate (this is a must). Pour liquid into plate. Top with coconut. Bake at 350° for 45 minutes.
Cook butter, oleo and sugar for 3 minutes. Add vanilla. Place crackers on cookie sheet with sides touching and pour above mixture over them. Sprinkle with nuts. Bake at 350° for 10 to 12 minutes. Put on waxed paper immediately.
Combine sugar and syrup and bring to a boil. Remove from heat. Mix in peanut butter; then mix in Rice Krispies. Press mixture into greased 13 x 9-inch pan. Melt chocolate chips and butterscotch chips in microwave. Mix together and spread on Rice Krispie mixture.
Put apples in 9-inch pan. Sprinkle on orange juice. Combine dry ingredients. Cut in butter. Sprinkle topping over apples. Bake at 350° for 40 to 45 minutes. Serve warm with ice cream or whipping cream.
Saute onions in butter until soft. Add mushrooms and cook for 5 minutes. Stir in wine, lemon juice and parsley. Cook until most of liquid evaporates. Place each fillet on a lightly buttered piece of heavy-duty aluminum foil. Season with pepper and spoon mushroom sauce over each fillet. Seal foil together. Bake at 400° for 20 minutes or until fish flakes. Serves 4.
Combine eggs, sugar, syrup and butter. Spread peanuts in pie shell. Pour filling over top. Bake in a preheated moderate oven (325°) for 50 to 60 minutes. Cool before cutting. Makes one 8-inch pie.
Mix warm water and yeast until yeast dissolves. Add sugar, salt, oil and milk. Add 4 cups of flour (add more, up to 4 1/2 cups as needed). Fill 2 well-greased coffee cans half full. Set plastic tops on cans while dough rises. When dough reaches tops, about 1 hour, bake at 350° for 45 minutes. Cool 10 minutes. Remove from cans.
Cut steak into bite size pieces. Season with salt and pepper. Place in crock-pot. Add prepared vegetables. Cover with tomatoes. Cover and cook on low 8 to 10 hours.
Preheat oven to 400°. Combine first 3 ingredients and beat well. Add milk, corn and salt; stir until mixed. Melt butter in a casserole dish in the oven. When butter is melted, add mixture. Return to the oven and bake for 1 hour and 15 minutes or until brown.
Mix butter, white sugar, egg yolks, soda, vanilla and flour; spread lightly on cookie sheet. Sprinkle nuts on top; press down. Beat egg whites stiff; add brown sugar. Pour over batter. Bake in 350° oven about 30 to 35 minutes. Use 13 x 9 1/2-inch baking pan.
Cook first three ingredients in 1 tablespoon butter in a heavy saucepan over medium heat, stirring constantly, until tender. Drain. Press mushroom mixture, crabmeat and artichoke hearts between paper towels to remove excess moisture and set aside.
Grease and flour 12-cup fluted tube pan or Bundt pan. In small bowl, mix walnuts, raisins, marshmallows and chocolate pieces. In large bowl with mixer at low speed, beat together cake mix, eggs, mayonnaise and water just until blended. Increase speed to medium; beat for 2 minutes. Stir in nut mixture. Pour in prepared pan. Bake in a 350° oven for 50 minutes or until cake tester inserted in center comes out clean. Cool in pan for 15 minutes. Remove. Cool on rack. If desired, dust with confectioners sugar. Makes 12 servings.
Beat eggs, sugar and canned milk very good. Add rest of ingredients. Put in freezer and fill to line with milk. Now get busy.
Place the cut up chicken in a 9 x 13-inch pan to bake. Mix other ingredients together and bring to boiling point. Pour over chicken; bake for 1 hour or more. Baste sauce over chicken 2 or 3 times. You may add parsley flakes or garlic to the sauce, if desired.
Dissolve red hots in the cup of hot water (microwave on Medium-high). Add jello and last applesauce. Pour in mold.
Cook sugar, milk and soda to soft ball stage. Remove from heat. Add vanilla, butter and nuts. Beat until creamy and drop on wax paper over which salt has been sprinkled. Use a large pan because it foams quite a bit.
In saucepan, melt and heat to boiling the butter, cocoa, shortening and water. In a large bowl, combine the flour, sugar, soda and salt. Combine and mix with cocoa mixture. In a small bowl, combine the eggs, buttermilk and vanilla. Combine and mix well with the other ingredients. Pour into greased 13 x 11-inch baking dish. Bake at 325° for 30 minutes. Leave cake in pan. Cover with icing after removing cake from oven.
Slice each frank into 3 parts. Fry in frying pan with oil, barbecue sauce and soy sauce for about 10 minutes, or until lightly crispy. Add beans, onion, puree, cayenne and flour. Stir and simmer on low. Pour onto serving dish and sprinkle cheese over top. May be served with corn chips or corn bread.
Sour milk: 1 tablespoon of vinegar to 1/2 cup homo milk and set aside for a few minutes.
Heat oven to 400°. Grease a 12 cup muffin tin or line tin with cupcake liners.
You will need a clean, hard plastic flowerpot, fake flowers, candy (gummi worms) and wax paper.
Mix sugar, corn syrup, peanuts and salt in a large casserole dish. Stir well. Microwave on High for 11 minutes. Mixture will be light brown. Add butter and vanilla. Stir well. Microwave on High for 6 minutes or until mixture reaches hard-crack stage. Stir in soda quickly. Pour into large flat pan to cool. Be sure to grease pan. Let stand at least 1 hour. Break into pieces.
Place marshmallows in greased and floured 9 x 13 pan. Mix cake mix as directed and pour over marshmallows. Pour pie filling over cake mix. Bake at 350° for about 50 minutes. When cake is cooled, frost with Cool Whip. This is a very moist cake.
In large skillet, melt butter over medium heat. Add onion, celery, green peppers and garlic. Cook until tender.
In medium bowl, combine all ingredients, but save 1/4 cup salsa. Firmly pack mixture into 9 x 5-inch loaf pan; cover loosely with foil. Bake at 350° for 45 minutes. Remove foil last 5 minutes to brown. Top with remaining salsa.
Beat eggs in a large bowl, stir in milk. Add remaining ingredients, except salsa and sour cream. Pour into greased 9-inch microwave pie plate. Cover loosely with wax paper. Microwave on High for 5 minutes. Stir edges to center and from center to edge. Microwave 4 minutes or until center isn't wet. Let stand 5 minutes. Serve with salsa and sour cream.
Cut veal into 2-inch strips.	Flour lightly and brown in olive oil, butter and salt pork. Remove salt pork; brown veal 3 minutes each side. Add salt, pepper and wine. Simmer 5 minutes; add onions, mushrooms, mangos, tomatoes, garlic and parsley. Simmer until tender. I use my electric skillet.
Line a large dish with meat. Spread with oregano, garlic, salt, etc. to taste. Put a layer of onions over this, then potatoes. Arrange can of tomatoes over top of casserole and sprinkle cheese and seasoning on top. Bake at 375° for 1 hour. Cover first hour and leave the lid off. Serves 4 large portions.
Place pineapple in greased dish. Mix flour and sugar together and sprinkle on top. Sprinkle cheese on top. Top with crushed crackers. Drizzle top with melted butter. Bake at 350° for 30 minutes.
Cut up first 4 ingredients and add tomato sauce and butter. Scoop out 1 dozen French rolls and divide the mixture evenly between rolls. Wrap each roll in foil and bake for 20 minutes at 350°.
Heat oven to 425°. In a roasting pan coated with cooking spray, toss potatoes with rosemary, olive oil and paprika until all sides are coated well with spices. Roast approximately 40 minutes, turning occasionally, until tender. Let cool to room temperature. In large bowl, whisk together mayonnaise, vinegar, mustard, salt and pepper. Add potatoes, onion and parsley. Toss to combine.
Prepare cooked pudding according to package directions. Remove from heat and add dry cake mix. Mix well. Spread batter in a 13 x 9-inch pan. Sprinkle chocolate pieces and nuts on top. Bake at 350° for 35 to 40 minutes. Cool and cut into serving size pieces.
Bring to a boil the sugar, butter and corn syrup. Cook 5 to 8 minutes. Remove from heat and add cream of tartar and baking soda. Pour over corn and stir until well coated. Pour mixture in 2 cookie sheets and bake 1 hour at 200°. Stir every 15 minutes. It should be crunchy.
Shred cabbage in small strips, starting with green leaves and place in waterless cookware. Cook 5 minutes, then add rest of cabbage and cook about 10 to 12 minutes longer. Turn off heat and browning pan until ready to serve.
Mix sugar, milk, salt, margarine and cocoa. Bring to boil for 1 minute. Remove from heat; add oats, peanut butter and vanilla. Mix well; drop onto wax paper by spoonful and cool. Don't refrigerate.
Sift together dry ingredients. Mix liquid ingredients together, add to	dry ingredients and mix well.	Grease and flour pans. Bake at 350° for one hour. Makes 6 small loaves.
Put lemon Jell-O in 3/4 cup hot water. Let cool while mixing other ingredients, then mix together and chill.
Saute onion, garlic and green pepper in hot oil until tender. Add remaining ingredients and stir to mix. Bring to boiling and reduce heat. Simmer with lid on for 20 minutes.
Cream first 2 ingredients well. Add next 3 ingredients. Sift together next 3 ingredients. Add alternately with buttermilk. Mix together last 2 ingredients; stir in last. Do not beat. Bake at 350° for 30 minutes.
Bring water to boil. Stir in noodles and chicken cubes. Boil for 7 minutes. Add remaining ingredients. Serves 6.
Soften cream cheese. Chop dried beef. Chop green onions. Mix all ingredients together and serve with corn chips or crackers.
Preheat oven to 350°. Mix sugar, flour, salt, soda and cinnamon in bowl. Add eggs and fruit cocktail; mix with spoon. Bake for 45 minutes in greased and floured oblong pan.
Brown the sesame seed and almonds in the oven at 350°. (Watch closely as they brown easily.) Chop the lettuce and green onions together. Shake the poppy seed, salad oil, sugar, pepper, salt and vinegar in a jar. Toss with the greens. Garnish with the sesame seed and almonds.
Brown beef in skillet, stirring occasionally with a fork to break up the meat. Drain off any excess fat. Sprinkle uncooked noodles over meat; combine water, tomato sauce and onion soup mix. Pour over noodles in skillet. Do not stir. Reduce heat to moderately low and simmer 30 minutes or until noodles are tender.
In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt and cumin; set aside.
Boil squash until tender. Drain. Melt butter in skillet. Stir in 4 ounces stuffing mix. Add soup, sour cream, green onions, celery and carrot, stirring to mix. Add drained squash. Place in a 2-quart baking dish. Top with remaining stuffing mix. Cover and bake in preheated 350° oven for 45 minutes or until brown. Freezes well.
Finely chop bologna. Shred cheese. Finely chop onion and pickle. Mix all ingredients together. Spread mix on bun and top. Place in the oven at 325° for 25 minutes in foil or microwave in napkin for 30 seconds on High.
Add a few shakes of Worcestershire sauce, onion salt, garlic powder and chili powder. Combine ingredients in a casserole dish and bake at 350° for 1 to 1 1/2 hours.
Brown sirloin cubes in cooking oil. Remove from skillet. Saute all other ingredients. When done, add cooked sirloin cubes back in with other ingredients. (Don't cook vegetables until soggy, let them be crisp.)
Bake 2 layers of cake using mix. Cut each in half, making 4 layers. Combine sour cream, coconut and sugar. Let mixture set until it blends nicely. Put mixture between layers. Cover cake with Cool Whip. Sprinkle coconut on top. Keep in refrigerator.
Cream together the sugar, oil and vanilla. Beat in the eggs. Sift together the flour, cocoa and salt; add alternately with the buttermilk to the sugar mixture. Mix soda with the water; add to mixture last. Bake in flat pan for 1 hour at 300°.
Mix all ingredients; cook until clear. Cool. Drizzle over fresh berries in a prebaked pie shell. Add red food coloring for color, if desired, to cooked mixture.
Cook noodles until tender; drain. Cool. Mix noodles with all other ingredients and mix well. Chill!
Mix in bowl in order given. Mix well after each ingredient added. Continue mixing until well blended. Bake in 325° oven in greased 9 x 13-inch pan.
Brown hamburger and drain. Stir beans and seasoning. Heat thoroughly. Spread mixture in a 13 x 9-inch baking dish. Combine sour cream and picante dip. Spread over beef mixture. Top with cheese and bake at 400° until bubbly (about 20 minutes). Serve with enchilada chips.
Mix all ingredients together. This can be used on sandwiches as a dip or put on toast for a breakfast treat.
Heat water and 1 teaspoon salt to boiling in 10-inch skillet. Add asparagus. Heat to boiling. Reduce heat, cover and simmer until stalks are crisp-tender, 8 to 12 minutes. Drain. Arrange asparagus in square baking dish. Shake oil, vinegar, oregano, 1 teaspoon salt, pepper, mustard and garlic in tightly covered container. Pour over hot asparagus, turning until well coated. Cover and refrigerate until chilled, 2 to 3 hours.
Mix 1/2 can of milk, butter and cake mix. If the batter is still dry, you may add a sprinkle of water. Add the rest of the milk to the caramels and melt in the microwave or a double boiler. Pour 2/3 of the cake mixture into a 13 x 9-inch greased pan and bake 10 minutes in a 350° oven. Remove from the oven and add a layer of nuts, caramel and chocolate chips. Cover with the remaining cake mixture and bake an additional 20 minutes at 350°.
Simmer the first 4 ingredients 10 minutes and strain. Add the orange juice, grapefruit juice and cider. Decorate with orange slices.
Shake flour in oven cooking bag. Place roast in bag. Add remaining ingredients. Bake for 2 1/2 to 3 hours or until done at 350°.
Saute onion and parsley in oil. Add vinegar, paste, salt and pepper. Simmer until blended. In bowl, place bread and pour mixture. Cool. Add 2 eggs, salt and pepper to taste. Mix well. Return to hot pan and turn. Cool until dry. Make sure you can taste vinegar. Stuff pork shoulder, turkey, etc. Roast/bake as usual.
Line a cookie sheet with foil. Spread saltines on cookie sheet. Melt butter. Stir in sugar and microwave on High for 3 minutes or boil in saucepan on stove for 3 minutes.
Broth: Break up carcass and place in large pot; add remaining ingredients. Bring to boil over high heat; reduce heat to low, cover and simmer 2 hours. Remove carcass and cool. Remove turkey from bones and reserve (optional). Discard carcass. Strain broth and discard vegetables and seasonings.
Add pineapple, juice and all, into bowl. Add pudding and beat 3 minutes. Add Cool Whip; mix well. Add nuts. Chill and serve.
Mix all ingredients. Place into 2 bread pans (loaves). Bake at until done. When cool, you can sprinkle with powdered sugar.
Saute onion and garlic until tender. Stir in cornstarch, salt and pepper. Mix well. Stir in broth, chicken and chilies. Cook, stirring constantly, until very thick and bubbly. Dip tortillas in 1/4-inch hot oil to soften. Spoon a heaping tablespoon of filling in each tortilla and roll up. Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes. Keep warm. Serve with Salsa. Garnish with lettuce.
Roll and crush graham crackers fine. Mix with sugar, cinnamon and butter. Bake at 375° for 8 minutes.
Mix the bread crumbs and Parmesan and spread them onto a dinner plate. Melt the butter and brush it onto the chicken breasts. Dip them into the bread crumbs/Parmesan cheese mixture.
Prepare Broccoli Spears according to package directions. Cooking only 5 minutes. Drain and put into greased baking dish. sprinkle with cheese. Bake at 350 for 25 minutes. Remove from oven. top with onion rings. Bake 8-10 minutes longer until onions are crisp and golden brown.
Use pastry cutter to blend. Press into baking dish. Bake at 400° until brown. Let cool.
Mix milk and pudding. Fold in Cool Whip. Beat for 2 minutes at medium speed. Spray 9 x 13-inch Pyrex dish with Pam nonstick. Layer bottom of Pyrex dish with whole graham crackers. Spread 1/2 of pudding mixture over the crackers. Add another layer of whole graham crackers, then spread remaining pudding mixture. Top with another layer of whole graham crackers. Pour cooled icing over cake. Refrigerate.
Grease a 9 x 13-inch pan. Spread nuts and coconut on the bottom of the pan. Mix cake mix per instructions on box and spread over nuts and coconut. Mix cream cheese and oleo. Add powdered sugar and spoon over cake batter, leaving 1/2-inch from edge of pan. Bake at 350° for 50 minutes. Cool and cut in squares. Scoop out with spatula.
Chop shrimp into small pieces. Chop onion into fine pieces. Combine all ingredients together. Chill.
Let dough thaw until pliable. Roll dough into a 10 x 14-inch rectangle. Spread with melted butter. Mix sugar and cinnamon. Sprinkle over butter. Cut into 10-inch long strip, 1/2-inch wide. Twist strips. Bring the two ends together and twist. Place on lightly greased cookie sheet, 1 inch apart. Do not let rise. Bake at 375° for 10 to 12 minutes.
Put first 4 ingredients in cold frypan. Cook about 10 minutes over medium heat. Remove from heat. Stir into it vanilla, 2 cups Rice Krispies and 1 cup chopped nuts. Dip teaspoon in ice water, then drop by teaspoonfuls into flaked coconut. Roll to coat evenly. Chill before serving. Makes about 35 (1 1/2-inch) balls.
Saute sausage, drain on paper towel. Beat eggs with milk, salt and mustard. Layer bread, sausage and cheese in 9 x 13-inch dish. Pour on egg mixture. Refrigerate overnight. In the morning, bake at 350° for 45 minutes.
Mix yeast cake with 1/2 cup of the warm water. Mix all ingredients with half of flour. Mix well and beat good by hand. Add rest of flour and mix well; let set until double in size. Reduce in size and place in refrigerator tightly covered. Use as needed.
On stove, bring Karo and brown sugar to a boil. Remove from heat. Stir in peanut butter. Slowly stir in Special K. Spread in a 9 x 13-inch buttered pan. Pour chips on top; cover until chips melt. Spread chips with knife.
Drain beans well. Slice onion thinly and separate into rings. Combine vinegar, oil, Dr. Pepper, sugar, salt and pepper. Shake vigorously. Place drained vegetables and onion rings in a bowl. Pour the dressing over them and toss lightly. Cover tightly and refrigerate. Let stand approximately 24 hours, tossing together occasionally. Serve on lettuce leaf or bed of salad greens. Yields 6 to 8 servings.
Mix zucchini, green pepper, onion, salt and celery seed and let stand for 1 hour. Then add sugar and vinegar. Put into jars.
Combine 1/4 cup sugar, salt and flour in top of double boiler. Add milk, gradually, while stirring constantly. Cook, over boiling water, until thickened, stirring constantly. Cover and cook 15 minutes longer, stirring occasionally.
Wash and slice tomatoes 1/4-inch thick. Mix cornmeal, salt and pepper. Roll tomatoes in meal mixture. Fry slowly until browned, turning once. Drain on paper towels and serve hot. Serves 6.
Cream the oleo, shortening and sugar for 5 to 7 minutes. Beat in eggs, one at a time, just until mixed. Fold in dry ingredients alternately with milk and vanilla until just mixed. Bake in a 10-inch tube or large Bundt pan for 70 minutes at 325°; grease and flour pan or spray with Pam.
In 1 1/2-quart microwave safe bowl, microwave butter and garlic on High 40 seconds or until butter is melted. Using a wire whisk, stir in flour, salt and pepper. Microwave on High 1 minute or until mixture foams. Gradually add milk while stirring with a wire whisk. Microwave on High about 4 minutes, stirring twice, until sauce is thickened. Makes 1 cup.
Put all ingredients in food processor or blender and blend until smooth. Refrigerate overnight. Serve with corn chips or tortilla chips.
Saute broccoli and onion in butter on low heat. Add Cheez Whiz and soup; stir until mixed. Add rice. Add mushrooms. Put in a casserole dish. Bake at 350° for 30 minutes.
In a large microwave casserole dish, combine corn, onion and water. Microwave, covered, on High power for 2 minutes. Stir in tomato sauce, uncooked rice, sugar and black pepper. Microwave, covered, on High for 2 to 3 minutes, or until bubbly, stirring after 1 minute. Stir in beans, drained. Cover. Set aside. Cut pepper in half lengthwise. Remove seeds and membranes. Place pepper halves, cut side down, on microwave plate. Cover with plastic wrap; open vent hole for steam. Microwave on High for about 3 minutes or until nearly tender. Drain. Turn pepper halves, cut side up. Mound rice mix into shells. Microwave, covered, on High for 2 minutes. Rotate dish 1/2 turn after first minute. Sprinkle with shredded Mozzarella cheese after 2 minutes. Microwave another 30 seconds.
Be careful in your selection. They are better if not too fresh. Some choose them young, others want them old this is a matter of personal taste. Do not boil. Many insist upon keeping them in hot water, but this always makes them sour. Be careful not to chill with indifference; instead keep them warm with the sunshine of smiles. Even the poor varieties may be made sweet, tender and good if spiced with the essence of love and a dash of play. If treated this way, they will keep for years.
Prepare cake mix according to directions on the box. Mix together sour cream, brown sugar and cinnamon. Put 1/2 cake batter in a greased pan. Take a knife and swirl the brown sugar mixture through the other half of the batter, then pour on top of the other batter. Bake 30 minutes at 350°.
Combine half of the broth, yellow tomatoes, sweet pepper, banana peppers, garlic and onion in a food processor bowl container. Cover and process or blend mixture until smooth. Repeat with the other half of the same ingredients. Transfer soup to bowl. Cover and chill for 4 hours. To serve, pour soup into bowls or cups; sprinkle with chopped plum tomato and if desired, chives.
1. Melt unsweetened chocolate, butter and 1 cup chocolate chips in a heavy 1-quart saucepan over low heat, stirring occasionally. Let cool.
Coat rims of 4 tall stemmed glasses with lemon. Dip in granulated sugar and set aside. Place remaining ingredients except cream and cinnamon in 12-cup casserole. Microwave 2 minutes, uncovered. Pour into glasses and top with dollops of whipped cream. Sprinkle with dash of cinnamon and serve immediately.
Cook pasta according to package directions; drain. In a large saucepan, melt butter. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine pasta, cheese sauce and chicken. Mix well. Pour into 3-quart casserole. Top with cornflake crumbs. Bake at 350° until hot, about 30 minutes.
In a sauce pan stir all of the above together cook until thick and then add the beets and heat till hot. Makes 4 servings.
Preheat oven to 350°. Place oatmeal, cheese, salt, pepper and paprika in blender; mix and place in shallow dish. In a separate shallow dish, mix garlic and milk. Place chicken 1 piece at a time in oatmeal mixture and then milk and then in oatmeal mix. Put chicken in 9 x 13-inch pan. Drizzle with oleo. Bake 1 hour. For a healthy dish, remove skin from chicken.
Beat first 4 ingredients together and pour into lightly greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Pour pineapple juice over cake while still warm. Cool and remove from pan. Mix crushed pineapple, Cool Whip and pudding together. Spread on cooled cake. Refrigerate until ready to serve.