HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter or margarine in a frying pan. Add cashews and curry powder and saute until lightly browned. Drain on paper towels. Sprinkle with salt to taste.
Mix gelatine and 2 tablespoons water. Add to mushroom soup. Cook over low heat and stir. Add cream cheese and crab. Remove from heat. Add remaining ingredients and put in mold.
Sift the first 5 ingredients together. Add the remaining ingredients. Bake for 20 to 25 minutes in a 375° oven.
Use enough cube steak for your family. Dip steak in flour, pepper and salt to taste. Then brown quickly in oil on both sides and place in baking dish. Add 1/4 cup water and steak sauce. Cover with foil. Bake at 350° for 40 minutes. Turn off oven and let stand for 30 minutes. It's very moist and tender.
Combine all the ingredients except the wine, then add the wine and mix thoroughly. Makes 3/4 to 1 cup.
Mix sugar, cocoa, Karo and Pet milk before cooking. Start off cooking on high heat, stirring slowly. When starts bubbling, lower heat to medium, stirring occasionally. When it forms a soft ball in cold water, take off heat. Add vanilla and butter. Put in sink in cold water. Add pecans and start stirring. Stir until it thickens enough to pour up in a buttered 9 x 13-inch pan. Cut candy into pieces before it hardens!
Saute minced onion, garlic and green pepper in oil. Add ground meat; brown lightly. Add tomatoes, olives and seasonings; simmer gently for 30 minutes. Add cheese and stir until just melted. Brown corn tortillas in hot oil. Place 2/3 in a large casserole. Add meat mixture. Top with remaining tortillas. Cover with 1 can tomato sauce. Bake 30 minutes at 350°. Cover with thick layer of grated cheese. Melt. Serves 6.
Break angel food cake into small pieces. Add pineapple and juice. Add prepared vanilla pudding. Add Cool Whip on top when ready to eat.	Prepare this the day before serving.
Heat oil (2 to 3 inches) in Dutch oven to 350°. Rinse catfish and pat dry. Refrigerate until ready to use. Mix cornmeal, flour and salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Coat fish with cornmeal batter, shaking off any excess. Fry fish until golden brown, turning once, if necessary. Drain on paper towels. Keep warm in 275° oven.
Cream oleo, eggs, vanilla and sugar together. Gradually add milk, flour, baking soda and baking powder until all mixed together.
Cook macaroni according to package. In bowl, blend together soup, milk, mayonnaise, and mustard. Stir in cheese and tuna. Fold in macaroni. Turn into 1 1/2 qt. casserole. Mix breadcrumbs, butter, and paprika and sprinkle on top. Bake at 350° for 45-50 minutes.
Mix spinach, mayonnaise, vegetable soup mix, sour cream and Accent. Refrigerate at least 4 hours so that the soup absorbs the mixture. Using a sharp knife, cut a circle around bread one inch from the outer edge to bottom crust. (Do not puncture bottom.) Slice center portion into squares. Remove squares and cut each one in half horizontally (dipping size). Pour dip into hollowed out bread. When the cut bread is gone, break off sides of loaf for dipping.
Prepare single pie crust and refrigerate. Cook sausage (chopped and crumbled) until brown and remove to a bowl. Drain all fat from skillet. Return 1 tablespoon and saute onions and celery 5 minutes. Stir in curry. Heat 2 to 3 minutes and return sausage mix and heat 2 to 3 minutes. Put into chilled pie crust.
Combine cream cheese, vanilla and salt. Work with your warm hands until it is creamed together. Pinch and roll into tiny balls. Drain cherries "very" well. Melt paraffin and chocolate chips together. in the top of a double boiler while you wrap each ball around a cherry. Dip each ball in chocolate and put on wax paper.
In bowl, combine diced apple, sliced banana, sliced celery, broken walnuts and flaked coconut. To prepare dressing, blend together mayonnaise, sugar, lemon juice and salt. Whip the cream; fold whipped cream into mayonnaise mixture. Fold dressing into apple-banana mixture. Cover and chill.
Combine cream cheese, sugar and vanilla in bowl of mixer until blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in Cool Whip. Spoon into pie shell. Chill until firm or freeze if desired.
Cook broccoli until almost done. Place in ungreased casserole dish. Beat eggs and sour cream; pour over broccoli. Sprinkle cheese over this and then crackers. Pour melted butter over all of this. Bake at 350° for 20 minutes.
Soften cheese; add mayonnaise and sugar. Combine with cranberries, pineapple and nuts. Fold in whipped cream. Pour into oblong or square plastic container. Cover and freeze overnight. To serve, cut into squares. Serves 8 to 10.
To the thin white sauce, add the tomatoes. Cook for 10 minutes with 1 slice of onion, then force through sieve.
Melt butter in 9 x 12-inch pan. Mix any other ingredients together (precooked sausage, ham, green pepper, onion, cheese or whatever you like). Stir in sour cream, milk, salt and eggs. Bake at 350° for 45 minutes or until done. This is a nice dish to make ahead of time for a brunch.
Combine first 4 ingredients in a frying pan and cook until meat is brown and vegetables are soft. Reduce heat. Add remaining ingredients, stirring until well mixed and heated through. Serve on hamburger buns.
Brush chicken with dressing. Sprinkle well with garlic powder and lemon pepper. Bake at 350° for 30 minutes. Pour on soy sauce and bake 15 minutes more. Use low-fat and no cholesterol dressing if watching calories.
Blend milk and lemonade together, then add Cool Whip. Add enough red food coloring to make pink. Pour into graham cracker crust. Garnish with cracker crumbs. Chill.
Combine marshmallows, milk, butter, sugar and salt in pan; melt. Cook and stir until mixture comes to a full boil. Boil mixture 3 minutes, stirring constantly. Remove from heat. Beat in chocolate, nuts and vanilla. Pour mixture in an 8-inch square pan.
In blender, process yogurt and juices until smooth. Add ice cubes to the 4-cup mark. Process until smooth and creamy.
The salad should be assembled just before serving, otherwise the melon will exude juice as it sits and the dressing won't cling as well.
Mix all ingredients and put in a 9 x 13-inch baking pan. Sprinkle 1 package of Cheddar cheese over top and bake at 350° for 45 minutes.
Cook chicken in saucepan with water, 1 teaspoon salt and 1/4 teaspoon pepper until tender. Remove chicken and skim excess fat from broth. To broth, add potatoes, carrots, onions, 1 tablespoon salt and 1/2 teaspoon pepper. Cover; bring to a boil. Lower heat and simmer until vegetables are tender.
Preheat oven to 350°. In medium-sized bowl, combine flour, sugar and cocoa. With pastry blender or two knives, cut in butter until crumbly (mixture will be dry). Set aside 2 cups of crumb mixture in small bowl; press remainder firmly on bottom of 9 x 13-inch baking pan. Bake 15 minutes.
Slice carrots into thin rounds and cook until tender. Drain. Mix sugar and flour. Add orange juice. Cook until thickened. Pour over carrot slices. Add butter or margarine. Simmer 10 minutes. Serves 6.
Place cottage cheese, yogurt, pumpkin, flour, eggs, vanilla, maple syrup and spices into food processor. Process until smooth, then pour the mixture into the crust using a rubber spatula to spread it evenly. Place the pie in the middle of the oven and bake at 325° for about 50 minutes. Let it cool before serving. Store any leftovers in the refrigerator.
Cream butter and sugar with fork. Beat until fluffy. Add vanilla. Stir in flour and baking powder; mix until smooth. Butter 13 x 9-inch pan. Put mix into pan. Cut 16 squares with knife. Drop pie filling into center of squares (about 1 tablespoon). Bake at 350° for 45 to 50 minutes. Sift powdered sugar on top when cool.
Season chicken as normal. Dip chicken in buttermilk, then flour in paper bag.
Put cranberries and oranges through food chopper. Add sugar. Mix well and chill in refrigerator several hours before serving. Makes 1 quart.
Sift dry ingredients together. Blend in shortening and moisten with milk. Do not overmix. Turn out on floured board, 1/2-inch thick. Cut out and bake in 450° oven until brown, about 12 minutes.
Look beans over good. Rinse real good in cold water. Soak beans overnight. Pour off water. Cover with fresh water in large pot. Add the bacon, salt and pepper to taste. Add vegetable oil. Bring to a boil and cook on medium heat. Put lid on top of pot. Cook for 2 hours or until tender.
Brown salt pork in Dutch oven. Add onion and saute until transparent. Add potatoes and water to cover. Salt and pepper to taste and bay leaf. Careful with salt as fish will add salt as well. Bring to a boil and reduce to simmer. When potatoes are almost tender, add milk and fish and simmer for 10 minutes.
Saute onion and celery in butter until onion turns clear. Blend in flour well. Pour in the milk gradually, stirring constantly. Add egg yolks, salt and red and black peppers. Cook 5 minutes. Carefully blend in crabmeat, trying not to break up. Place in lightly greased casserole or individual dishes. Sprinkle with cheese. Bake at 375° for 10 to 15 minutes or until lightly browned.
Brown onion and ground beef. Drain. Add chili sauce. Add pepper seeds, garlic, salt and pepper to taste. Add 2 cans water. Simmer 3 to 5 hours. Add extra water if necessary.
Brown ground beef with onion. Remove and mix together with bacon pieces, breaking up any larger clumps with fork (or pastry mixer) until you have a fine mix. Drain any excess grease and press into bottom of a deep-dish pie pan. Preheat oven to 350 degrees. Combine remaining ingredients in bowl and whip well. Pour mixture over beef crust and bake 40 to 45 minutes until top is browned and set. Cool 15 to 20 minutes before slicing.
Blend shortening and sugar. Add eggs, well beaten. Add soda, flour and salt, which have been mixed together. Add hot water. Mix together until well blended. Lastly, add nuts and chips. Flavor with vanilla; drop by half teaspoons onto a greased cookie sheet. Bake at 375° for 10 to 12 minutes. Yields 150 cookies.
Peel, cube and boil potatoes until well cooked. Drain. Add milk and mayonnaise. Use potato masher or mixer to blend. Place back on heat and add salt and pepper. Add butter and parsley flakes. Pour into bowl and sprinkle with Hormel real bacon pieces.
Heat oven to very hot for at least 15 minutes before you mix. Mix butter, sugar and egg until smooth. Sift flour, cream of tartar, soda and salt together 4 times before stirring into butter mixture. Shape into balls and roll in sugar and cinnamon.
Brown ground beef and add tomato sauce and spices; bring to boiling point and simmer for 5 minutes. Mix together cottage cheese and egg.
In a 2-cup measuring cup, dissolve bouillon in boiling water. Add all other ingredients and stir to blend. Serve with steak, roast beef or other cuts of beef. May also be used as a French dip.
Spread mayo evenly over bread. Slice tomato and lay on top of bologna. This makes my favorite sandwich.
Add all together, except Cheez Whiz. Top with Cheez Whiz. Bake for 45 minutes in a 350° oven.
Combine all ingredients, except ice in order listed in blender until smooth. Add ice cubes 1 cup at a time, blending until smooth. Serve. Makes approximately 5 cups.
Heat oven to 350°. Press cookie dough into 12-inch greased pizza pan. Bake 20 minutes or until brown. Allow to cool in pan. Beat cream cheese, sugar and milk with wire whisk until smooth. Gently stir in 2 cups of Cool Whip. Spread on cookie crust. Garnish with toppings as desired. Refrigerate until ready to serve.
Cream butter and both sugars; add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, grated Hershey bar and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake 6 minutes at 375°. Makes 112 cookies. Can half recipe if you like. This is a great moist and chewy cookie.
If you want chocolate cake, put 2 or 3 tablespoons of cocoa.
Over medium heat butter almonds with butter and simmer until golden. Cook green beans (steam them). Sprinkle them with lemon juice and almond mixture.
Cook bacon and crumble after removing from drippings; reserve 1 tablespoon. Add oil; saut onion, garlic and green beans which have been broken into 3 or 4 pieces. When green beans are tender-crisp or done to your liking, add bacon and tomatoes and heat through. Add salt and pepper. Serves 10 to 12.
Preheat oven to 350°. Flatten rolls with hand. They will be little triangles. Place hot dot on triangle and wrap around hot dog. Pinch the dough together so they stay wrapped. Place on baking sheet, don't let them touch. Bake for about 10 minutes.
Put beef bones or shank and water in a large stock pot. Simmer, uncovered, for 3 hours. Do not boil. Strain. Remove any meat from bones and save to use later in a soup. Chill stock overnight.
Slice turkey breast into fingers 1/2-inch thick. Mix eggs and milk and marinate fingers in mixture for 8 hours (in Ziploc bag). Mix pancake mix and spices to taste. Dredge fingers in breading. Fry in hot oil 2 to 3 minutes on each side or until done.
Cook onions in boiling, salted water until tender (10 to 15 minutes). Drain. Place 1/2 onions in 2-quart casserole. Add 1/2 cheese and 1/2 toast. Repeat layer of onions and cheese.
Cream Crisco, margarine and sugar. Add eggs one at a time. Alternate milk and flour. Bake at 350° for 1 hour or 1 hour and 15 minutes.
Dissolve jello in hot water. Add pineapple, then all other ingredients. Pour in mold.
Combine soup, oil, vinegar, sugar and spices. Bring to boil for a few minutes. Cool well before pouring over vegetables. Keeps well for several days in refrigerator.
In large bowl, combine butter and sugar; let butter soften a little. Mix well. Add egg yellows and mix; then combine flour and milk until mix is creamy. Grease and flour 9-inch round baking pans. Spoon in 3 large spoonfuls of batter with "large" spoon. Bake at 325° until cake is golden brown. Layers will be thin. This is a six layer cake.
Mix all cheese. Form a ball. Roll in nuts. Serve with crackers or bread sticks.
Fill very large pot with water. Put in spices; cover and bring to a boil. Add onions and sausages and cook for 10 minutes. Add potatoes and cook for 10 minutes. Add corn and cook for 10 minutes. Add crabs and cook 10 to 12 minutes. Add shrimp and cook 5 minutes or until shrimp are done. Pour off water and dump contents of pot into an oil cloth tablecloth. Serve with butter, cocktail sauce and lots of napkins. Serves 12 to 14 people.
Stir together until blended, sugar, syrup and water. Boil rapidly until it spins 6-8 inch thread (242 degrees). When mixture begins to boil start beating egg whites until stiff enough to hold a peak. Pour hot syrup into egg whites, beating constantly. Mixture should stand in very stiff peaks. Blend in vanilla.
Mix sugar, cocoa, milk, oleo and salt and boil for 1 1/2 minutes. Add oatmeal, peanut butter and butter. Drop by teaspoonfuls onto cookie sheet.
Line 9-inch pie pan with pastry. Cook bacon in microwave and crumble (about 7 minutes). Beat eggs with mixer; add onion salt and cheese. Stir in green onion and bacon. Add milk and blend well with mixer. Pour into pie shell and bake at 375° for 30 to 35 minutes or until set. Let sit about 5 to 10 minutes before cutting.
Drain the clams (save the juice). Mix all together, adding sauces to taste. Refrigerate. Add a little of the reserved clam juice to thin when serving with Fritos.
Preheat oven to 400°. Grease 12 muffin cups. Mix cornmeal, cinnamon and nutmeg. Combine egg, pumpkin, milk and honey. All at once, add to dry ingredients, stirring until dry ingredients are moistened. Fill prepared muffin cups 2/3 full. Bake 18 to 20 minutes or until brown.
Combine sugar, cornstarch and water. Cook until it becomes clear. Remove from heat and add jello. Cool slightly and add strawberries. Pour mixture into a baked pie shell or a graham shell. Refrigerate and top with Cool Whip or vanilla ice cream.
Put vegetables in large baking dish (9 x 13-inch). Mix other ingredients except crackers and butter. Pour over vegetables. Crush crackers with melted oleo. Put on top of vegetables. Bake at 350° for 30 minutes.
Melt butter or margarine in large saucepan over medium-low heat. Add onions and celery; saute until soft, but not brown. Stir in flour and blend until smooth. Lower heat to simmer and stir in peanut butter. Slowly add the chicken broth; bring to slow boil and simmer for 20 minutes. Add half and half; heat soup just to boiling point. Add salt and pepper. Serve garnished with peanuts.
Beat eggs until thick. Add sugar and vanilla and beat again. Add softened cream cheese and beat well. Place a vanilla wafer in the bottom of each of 12 cupcake papers. Fill cups 2/3 full. Bake at 350° for 15 to 20 minutes. Let stand 15 minutes before topping with pie filling.
Dip veal cutlets into beaten eggs, then dip into Locatelli and bread crumb mixture. Put aside. Mix eggs (chopped), Locatelli (grated), parsley, salt and pepper. Lay out veal cutlets on foil. Place mixture of Locatelli, parsley and chopped eggs on cutlets. Take little pieces of butter and place that on the mixture. Roll up the cutlets and secure with toothpicks. Brown cutlets in the broiler at 375° until brown on all sides.
Cream butter with sugar. Add eggs, one at a time. Sift dry ingredients; add alternately with soda dissolved in water. Add nuts and chopped apples. Bake in greased Bundt pan at 350° for 70 minutes.
Layer sweet potatoes, onion and green peppers in a large crock-pot. Cut meat in 6 serving-size pieces. Sprinkle with salt and brown in hot oil. Transfer meat to crock-pot. Reserve drippings in skillet. Cook garlic in reserved drippings until tender but not brown. Blend in flour. Add undrained tomatoes, beef broth, sugar, thyme, pepper and 1/2 teaspoon salt. Cook and stir until thickened and bubbly; pour on meat and vegetables. Cook on low 6 to 8 hours or high 3 to 4 hours. Makes 6 servings.
Cream butter and sugar. Add beaten egg. Add dry ingredients. Place jam in center. Bake at 350°.
Place broccoli in a 1 1/2-quart casserole. Blend mushroom soup with cheese and pour over broccoli. Top with buttered crumbs. Bake at 350° for 20 minutes or until sauce is bubbling.
Mix all together and bake in a 1 1/2-quart dish for 1 hour at 350°.
Boil the cauliflower. Boil shrimp. Mix and simmer the shrimp soup, sour cream and a small amount of milk to thin mixture. Drain shrimp and add to soup mixture. Pour over drained cauliflower.
Cut up potatoes and boil until tender, about 20 minutes. Drain and blend in 2 tablespoons butter, broth and wine with a potato masher. Additional hot water may be added for the desired consistency. Season with salt and pepper to taste. Butter a shallow serving dish; spoon in the potatoes and keep warm. In a frying pan, quickly saute green pepper, onion and garlic in the remaining butter. Do not brown. Add the tomato and olive slices, warming through. Make a well in the center of the potatoes for the vegetable mixture. Sprinkle with Parmesan cheese. Serves 8.
Cook noodles according to directions. Rinse and drain. In skillet, brown meat in butter. Add salt and tomato sauce. Simmer 5 minutes. Combine cottage cheese, sour cream, onion and noodles.
Combine cukes	and onions. Sprinkle with salt and let set for one hour. Drain. Place vinegar in saucepan with all ingredients. Cook 20 minutes. Do not boil.
Preheat oil at high. Assemble blender. Put egg yolks, half the corn and liquid in blender container. Cover and process at liquefy until well blended. Add half the dry ingredients and continue to process until well blended.
Cook spaghetti according to package directions. Drain well. Add cubed cheeses and chopped vegetables. Sprinkle generously with Parmesan cheese. Add the bottle of dressing and toss. Allow to set for several hours or overnight.
Mix bananas, egg and sugar in a bowl. Add melted butter, flour, salt and baking powder. Mix well. Pour into greased loaf pan or muffin tins. Bake in oven at 325° for 25 to 30 minutes.
Cook and debone chicken. Keep broth. Saute onions and green peppers in butter. Add cut up chicken to onions and peppers.
Combine flour, salt and pepper. Bread pork chops with flour mixture. Heat oil in skillet and brown pork chops. Drain off oil. Top pork chops with onion slices and pour tomatoes over all. Reduce heat to simmer for 20 to 30 minutes.
Combine dry ingredients. Cut in shortening. Add milk all at once. Knead lightly and roll out to 1/2 inch thickness. Cut out and place on ungreased baking sheet. Bake at 450° for 12 to 15 minutes. Yields 12 two-inch biscuits.
Put eggs, oil, vanilla and carrots into blender container. Cover and use #5 speed, just until carrots are chopped. Stop now and then and push carrots to bottom of container. Add pecans. Use hold on button with quick on and off motions several times, until pecans are chopped.
Beat together flour, baking powder, salt, pudding, oleo, egg, milk and vanilla for 2 minutes and pour into greased 10-inch pie plate. Drain peaches (reserve 3 tablespoons juice). Dice into 1-inch pieces and place on batter.
Combine oil and sugar together. Add eggs one at a time, beating after each. Sift together flour, baking powder, salt and cinnamon; add to eggs. Fold in carrots and nuts. Grease and flour three 9-inch cake pans. Pour in batter. Bake at 350° for 40 minutes.
Beat egg whites, cream of tartar and extract on medium speed until soft peaks form. Add sugar and beat on high to form stiff peaks. Fold in grated chocolate. Fill decorating tube with mixture; use large tip. Pipe out quarter size circles on lightly greased cookie sheet. Place a kiss on each circle. Pipe meringue around kiss and cover completely. Dust with cocoa. Bake at 325° for 20 to 25 minutes.
Wash and mash shrimp with pie blended. Mash eggs and cream cheese, blend all together. Stir in mayonnaise, onion, garlic salt, pepper and Tabasco to taste. Chill and let set overnight to blend flavors. Let it soften before serving.
Mix all ingredients with mixer. Bake in 10 x 13 greased cake pan at 350° for 35 to 60 minutes.
Simmer cinnamon sticks and allspice in water for 5 minutes. Strain into mixture of cranberry and pineapple juices. Add lemon juice, a little at a time, to suit taste. Set mixture aside and heat to simmering temperature just before serving. Makes 10 servings of 3/4 cup each.
Mix until thoroughly blended. Mixes better at room temperature. Make small balls and put on lightly greased cookie sheet. Bake about 20 minutes on 325°.
Mix first 5 ingredients together, make into little balls. Heat mushroom soup, bouillon cubes and water, bring to a boil, add meatballs. Cook for 45 minutes, stir occasionally. Add whipped sour cream, pour over cooked rice or noodles.
Rub the roast with the butter mixed with the herbs. Roast in hot oven at 375° for 1/2 hour. Add the stock and baste every 15 minutes. Add water, if necessary. Roast for 2 hours or until done; use a thermometer. Make gravy with drippings by adding 1 tablespoon cornstarch in a little water. If you can get a butcher to bone a leg of lamb, stuff it with bread crumbs, chopped onion, chopped tomatoes, 2 beaten eggs, parsley, salt and pepper. Roast the same way.
Preheat oven to 425°. Sift together flour, baking powder and salt. Cut margarine in with a blending fork or dough blender until fat is the size of small peas. Add milk all at once; stir until dough is all mixed and forms a ball. Roll out on a lightly floured board to a thickness of about 1/4-inch. Cut with a 2 1/2-inch round cutter. If thicker biscuits are desired, roll out to a thickness of 1/2-inch and cut with a 2-inch cutter. Place 1 inch apart on a baking sheet. Bake for 12 to 14 minutes.
Pour cake mix into a greased and floured 9 x 13-inch pan. Mix Ricotta, sugar, vanilla and eggs in mixer for 5 minutes. Spoon over prepared cake batter. Bake at 350° for 55 to 60 minutes and let cool.
Fold pepperoni slice in half and fold 2 more times to make triangle. Stuff into olive. Serve cold.
Combine cheese and butter, mix until well blended. Add flour, red pepper and pecans and mix well. roll into 1-inch balls and bake on ungreased cookie sheet in oven of 425° for 10 to 15 minutes.
Sprinkle marshmallows evenly into a greased 13 x 9 inch baking dish. Set aside.
Mix all together, then sprinkle cheese on top. Bake for 45 minutes at 350°.