HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place fish in greased baking dish and saute mushrooms and onions in butter until tender, about 7 minutes. Blend in flour; add milk, stirring with whisk constantly. After it thickens add cream and seasonings. Bring to boiling point and pour over fish. Cover and bake in preheated 400° oven about 15 minutes.
Mix broccoli bunch, onion and raisins together. Mix remaining ingredients together and pour over broccoli mixture and mix well. Refrigerate. Can be made the night before.
Boil chicken 15 to 20 minutes. Place in shallow pan. Smash lemon by rolling on counter; this smashes juice before cutting. Cut open and spread juice over chicken. You can scoop some lemon out of peel for extra zip! Smash garlic and smear over chicken. Let chicken set 15 minutes or longer.
Break angel food cake in bite size pieces. Mix pudding following directions. Use second box if you like a thicker layer. Put crumbled cake in a 13 x 9-inch pan carefully. Cover all over with pudding. Top with Cool Whip. Refrigerate for 2 1/2 hours. Slice like a cake.
Cream margarine and sugar; add egg and beat until fluffy. Add cooled melted chocolate, then sifted flour, salt and baking powder. Add oats and vanilla. Drop by spoonfuls on greased cookie sheets; press a pecan half on top of each. Bake at 375°. Don't brown.
Mix sugar, oil and honey in saucepan. Heat until sugar is dissolved. Combine with all other ingredients except raisins; mix well. Bake at 375° for 10 minutes. Let cool in pan. Store in airtight container.
Blend together ground round, onion soup mix, bread crumbs and eggs and form into meatballs. Place in a 9 x 13-inch pan. Mix together remaining ingredients. Pour over meatballs and cook uncovered for 1 hour at 350°.
Combine all ingredients in a large bowl. Bake at 325° for 25 to 30 minutes in an 8 x 10-inch greased pan (until lightly browned). Enjoy!
Mix all ingredients together and bake in 9 x 13-inch pan or two layer cake pans. This is a good cake and easy to eat.
Over very low heat or	in a double boiler heat milk to 180°, stirring constantly. Remove from heat. Cover and let set at room temperature until cooled to 110°. This will take about 30 minutes, depending on room temperature. Meanwhile wash pint jars and lids and rinse well with very hot water. With whisk, stir yogurt into	hot milk, blending well. Pour into jars and screw lids on tightly. Place jars in small cooler and wrap a blanket around cooler and set in a warm place at least	3 hours, but not longer than overnight. Will keep for 2 to 6 weeks. Keep refrigerated.
Blend together	the sherry, soy sauce, sugar, salt and cinnamon. Marinate pork tenderloins for at least 3 hours or overnight.	Bake at 300°	for 1	1/2 hours. Baste every 20 minutes. Let stand for 10 minutes before serving.
Mix everything, except chicken, Doritos and cheese. In casserole, put layers of Doritos, soups, chicken and Doritos. Then on top, cover with cheese. Bake at 350° for 30 minutes.
Cream together 1 cup sugar, butter, Bisquick and milk. Put in oblong greased cake pan (9 x 13-inch). Pour fruit over batter. Add 1 1/2 cups sugar over top and pour boiling water over top. Bake at 425° for 10 minutes, then 350° for 30 to 40 minutes. Serve with cream.
Beat egg in a mixing bowl. Add 4 cups flour. Add oil, sugar, salt, yeast and one of the last ingredients. Beat 5 minutes by hand. Cover with a cloth until double in size or about 1 hour. Punch down. Make in rolls or bake in 2 loaf pans for 20 minutes at 350°.
Mix and spread in a 8 1/2 x 11-inch pan. Bake 30 minutes at 350°.
Beat eggs. Add sugar, margarine, flour, milk, vanilla and coconut. Pour into two ungreased pans. Cook 35 minutes at 350°. Makes its own crust.
Brown ground beef and onion; add the rest of ingredients. Simmer 10 to 15 minutes, until thick. Serve with hot dogs.
Soften yeast in water; add sugar, salt and shortening to the scalded milk and let cool to lukewarm. Add about 2 cups of the flour to milk mixture. Beat thoroughly and then add the softened yeast and beaten eggs. Add more flour to make a soft dough (approximately 3 1/2 cups). Turn onto a lightly floured board and knead until smooth. Place in a lightly greased bowl and brush the top of the dough with shortening. Dough may now be placed in refrigerator and stored for future use or let it rise until doubled in bulk.
Melt chocolate and butter together over low heat. Remove from heat and add milk. Set aside. Mix sugar and cornstarch together. Add eggs and vanilla. Slowly blend in chocolate mixture. Pour into pie shell. Sprinkle coconut and pecans over filling. Bake at 375° for 45 minutes.
Mix the cream cheese, Cool Whip and sugar. Mix with mixer for 2 minutes. Pour mixture into graham cracker crust. Smooth out mixture until evenly spread. Spread cherries on top, cover with pie lid. Let it chill in refrigerator for two hours.
Blend sugar and mayonnaise. Mix hot water with soda. Add alternately with flour, cocoa, salt and vanilla. Bake 30 minutes at 350° in greased 8 x 8-inch square pan.
Place 8 slices of bread in a large, well buttered glass pan. Top with ham, then cheese, then 8 more slices of bread. Mix eggs, milk and seasonings, beating in one egg at a time. Pour over the bread, ham and cheese. Refrigerate overnight. The next day, preheat oven to 350°. Melt the butter and toss with corn flakes. Sprinkle on top of casserole. Bake for 1 hour. Serves 10.
Mix all ingredients together very well and place in sealed container in refrigerator for 24 hours before serving. Dip will last 6 months in refrigerator. Good for all cold and hot vegetables.
Heat can of mushroom soup and add cheese and chilies. Serve hot with Fritos.
Dissolve gelatin in boiling water. Add cold water. Chill in the refrigerator until the mixture begins to get thick. Add remaining ingredients. Chill until firm.
Make cake like it says on box. Then after cake is done, let it cool. Poke holes 1 inch apart in cake with wooden spoon. Then take strawberries and puree in blender. Pour strawberries on top of cake.
To the grated sweet potatoes, add other ingredients; mix well. Bake 45 minutes at 325° in a Pyrex casserole dish.
Roll into a ball and refrigerate. Cover with Saran Wrap. Keeps real good.
Mix all together. Add dressing. If you double this recipe, you can serve 30 to 40 people.
Soften vanilla yogurt to spreading consistency. Spread in an even layer on bottom of crumb crust. Drizzle with 2 tablespoons of the chocolate sauce. Place in freezer. Chill 1 hour or until firm. Soften coffee yogurt to spreading consistency. Spread in an even layer over vanilla yogurt. Drizzle with remaining 1 tablespoon sauce in a lace pattern. Cover and freeze until firm.
Mix together and place in a buttered 1-quart casserole. Do not cover. Bake at 375° for 45 minutes.
Pour cranberry juice in punch bowl. Blend apple juice into cranberry juice. Take one 6-pack of 7-Up and blend into mixture. Use other 6-pack to make ice cubes (2 trays). Chill punch. Add ice cubes to punch mixture. Enjoy.
Dissolve yeast in 1/2 cup warm water. Cream shortening and sugar; add egg, 2 cups warm water, salt and softened yeast. Add flour; mix well. Place in a large greased bowl, turning to grease top. Cover; refrigerate dough. When ready to use, shape rolls and put on a greased cookie sheet. Let rise about 3 hours; bake at 400° for 12 to 15 minutes. Yield: 4 to 5 dozen rolls.
Mix beans and chili in large pot. Add meat mix and cheese. Stir often so it won't stick. When cheese is melted and mixed in good, add whipping cream (unwhipped). Simmer until hot and bubbly, stirring frequently. Serve with tortilla chips.
Roll 1 tablespoon of filling in each tortilla. Put in baking dish. Mix next 6 ingredients in heavy pan. Bring to boil. Pour over and bake at 350° for 40 minutes.
Combine all ingredients in blender container. Blend well and serve at once. Garnish with fresh fruit, if desired. Makes 3 cups or 2 servings.
Brown hamburger with chopped onion. Drain grease well. Mix with hamburger, taco sauce, cheese and refried beans. Mix on low heat until the cheese is melted. Serve now with chips or keep warm in the crock-pot.
To roast bell pepper, char over open flame until all sides are blackened, about 2 to 3 minutes. Place in a bowl, cover and let steam until cooled. Peel, cut off top and discard seeds. Chop to measure 1 tablespoon and reserve the remaining bell pepper for some other use.
Grease and flour 15 x 10 x 1 jelly roll pan. Heat oven to 350°. Combine all ingredients, except chocolate chips, cherries and nuts. Blend at medium speed until smooth, about 2 minutes. Stir in chocolate chips, cherries and nuts. Spread in pan. Bake 25 to 30 minutes until lightly browned.
Melt oleo, brown sugar and Karo; bring to a boil. Let boil 5 minutes without stirring. Add baking soda and vanilla. Mix with popped corn. Put in oven and bake 1 hour at 225°, stirring every 15 minutes.
Pat brown sugar on top of ham. Pour Pepsi over ham. Attach pineapple slices with toothpicks on sides and top of ham. Wrap in tinfoil. Bake for 1 hour at 350°.
Combine the first 5 ingredients until well blended. Stuff celery with shrimp mixture. Cut celery into 1/2-inch slices and serve with wooden picks as an hors d'oeuvre. Makes a great dip, too.
Mix all ingredients; pour in greased/floured cake pan. Bake at 350° for 30 minutes.
Mix cream with sugar and egg yolks; stir while cooking. Remove from heat before mixture boils, and cool. Then add praline paste, previously prepared by cooking together to the caramel point equal quantities of almond nuts and sugar which are cooled and reduced to paste. Strain the mixture; add whipped cream and set in a paper collared mold and freeze for 1 1/2 hours. Remove paper and serve.
Mix all together. Bake at 350° for 30 minutes. Add diced onions, if desired.
Use empty tomato sauce can for measuring water, sugar and shoyu. Boil together all ingredients. Simmer until done, about 1 hour.
In large bowl, mix all ingredients well. Store in refrigerator until ready to use. May freeze remaining sauce.
Brown and drain hamburger. Add all ingredients in large skillet and simmer 20 to 30 minutes. Pour mixture into long casserole dish. Prepare cornbread according to directions on package. Pour over bean mixture. Bake until cornbread is done.
Mix all ingredients thoroughly in a glass bowl; cover with Saran Wrap and refrigerate overnight. Next day, again mix thoroughly	and refrigerate overnight. Repeat for the third day. On the fourth day, form into 5 logs, approximately 1 1/2 to 2	inches	diameter. Bake on broiler pan in top of oven for 8 hours at 200° turning every 2 hours. When done, the log looks pink but not raw when you slice into it. Cool thoroughly.	This freezes well and is much better than locally purchased beef logs. If you have trouble finding Morton Tender Quick meat cure, write Morton Salt, P.O. 355, Argo, Illinois 60501.
Cover bottom of 10 or 12-inch frying pan with vegetable oil. Mix all ingredients and cook until cabbage is hot and starts to wilt.
Grease a 9 x 13-inch pan and place the rolls in the pan. Mix the white sugar with cinnamon and sprinkle this over the rolls. Sprinkle them with dry pudding and pour margarine on top. Top with brown sugar and nuts and cover with foil. Bake at 350° for 25 to 30 minutes.
Cream sugar and margarine together; add eggs and other ingredients. Bake in a loaf pan, greased. Cook at 325° for 30 or 40 minutes.
Mix, put into pints and freeze. When ready to use, add one pint of frozen juice to 1 quart of 7-Up, Sprite or ginger ale.
Mix sour cream and sugar. Heat to 223°, stirring constantly. Add vanilla and nuts. Stir until nuts are well coated. Spread on tray; separate nuts. Cool thoroughly. Store in airtight container. May be stored 3 to 4 months.
Peel and cut eggplant into 1/2-inch cubes. Cook in salted water 15 minutes or until tender. Drain well. Mash eggplant and add remaining ingredients. Place in 1 1/2-quart greased casserole. Bake at 350° for 30 minutes. Serves 5 to 6. I add 1/2 cup of cheese on top.
Combine caramels and 1/3 cup of evaporated milk in double boiler, over hot water and stir until melted. Can be done in microwave in dish. Combine cake mix, remaining milk and oleo. Blend until mixture holds together. Stir in nuts. Press 1/2 of cake mixture in a greased 9 x 13-inch pan. Bake for 6 minutes at 350°. Remove from oven and sprinkle chocolate chips on top. Pour melted caramels evenly on top. Crumble remaining mix over caramels and bake at 350° for 15 to 20 minutes. Cool, cut in bars.
Cook pudding according to directions on box. When pudding comes to a boil, remove from heat. Add chocolate cake mix; mix by hand. Put mixture in 13 x 9-inch greased cake pan. Sprinkle with chocolate chips. Bake at 350° for 30 minutes; let cool. Best when served with Cool Whip as a topping.
Mix all ingredients and pour into a 9 x 13-inch pan. Bake at 350° for 1 hour. Yield: 12 servings.
Melt on very low heat, stirring constantly until smooth. Pour into buttered pie plate and refrigerate.
Mix Mozzarella and Colby. Saute onion. Add ham and garlic. Combine eggs, parsley and cheeses. Add pasta. Combine with onion, ham, garlic mixture. Cook on top of stove in greased skillet for 5 minutes, stirring constantly. Bake 30 minutes at 350°.
Mix until smooth and stir in small can of crab. Refrigerate 1 to 2 hours to season. Serve with carrot sticks, crackers and chips.
Saute green peppers in margarine until crisp. Add soup; stir in milk. Add onion, potatoes and carrots. Heat to a boil. Add tuna, heat again. Place in a greased casserole dish. Place unrolled rolls on top as a crust topping. Sprinkle cheese on dough. Bake 14 minutes or until medium brown at 400°.
In a big bowl, place sliced bananas. Add drained mandarin oranges. Mix together in another bowl the other ingredients. Pour over bananas and oranges. Mix and chill several hours.
Saute onion and bell pepper in oil to make a roux. Add flour when vegetables are done. Peel shrimp. Boil shells in water to make fish stock. Remove shells from water. Add shrimp stock to sauteed vegetables. Add shrimp. Cook until pink. Serve over hot rice.
Mix all ingredients together. Bake at 350° for 25 to 35 minutes or until done.
Sift flour with baking soda and salt. Mix with electric mixer cinnamon, nutmeg, ginger, sugar, oil, molasses and eggs. Add dry ingredients alternating with the buttermilk. Pour into two 9 x 13-inch pans (not loaf type). Bake at 350° to 375° until done. Tester will come out clean.
Combine all ingredients, except potatoes, in covered casserole. Bake at 350° for 4 hours. Potatoes to be added during the last 45 minutes of the baking process. Serves 4.
In mixer bowl beat 2 eggs well add 2 cups sour milk. Add dry ingredients and mix thoroughly then add 1/4 cup melted shortening and mix well. Cook on hot griddle.
Pam your pan. Combine all ingredients, pour into pan and bake at 400° for 45 minutes.
Mix ingredients in food processor. Refrigerate ball of dough overnight. Pinch off quarter-size balls of dough and press with thumb onto cookie sheet. Add 1/2 pecan on top, if desired. Bake at 325° or 350° for 10 to 15 minutes.
In skillet brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15 to 20 minutes. Good served with cornbread.
Parboil cauliflower; drain and set aside. Do not discard water. In separate pan, saute onion. Add anchovies. Cook until anchovies melt. Add raisins, nuts, cooked cauliflower, saffron and just enough water to cover vegetables. Cook for 10 to 15 minutes (use water that cauliflower was cooked in). Mix cauliflower with linguine. Add Romano cheese.
Cream shortening and sugar until light and fluffy. Add eggs, beating well. Add flour to creamed mixture alternately with milk, ending with milk. Beat well after each addition. Stir in vanilla.
Combine all ingredients; mix well. Chill. Serve with raw vegetables. Yields about 1 cup.
Combine all ingredients, except bread, in a 1-quart baking dish. Top with bread cubes; drizzle with honey. Bake at 400° for 20 minutes or until bubbly. Serve warm, topped with cream or vanilla ice cream.
Preheat oven to 375°. Cream sugars with butter and peanut butter. Add egg and vanilla and beat well. Stir in flour, baking powder and salt. Mix well. Press into bottom and 1/4-inch up sides of an ungreased 10 x 15-inch jelly roll pan. Spread Marshmallow Creme over crust. Use wet knife to spread evenly to 1/2-inch from side of pan. Sprinkle chocolate chips and peanuts over Marshmallow Creme. Bake 12 to 15 minutes until light golden brown. Cool completely before cutting into bars.
Layer a large Pyrex dish with lettuce. Sprinkle frozen green peas. Add a layer of onion. Add water chestnuts. Layer with mayonnaise. Sprinkle with Parmesan cheese. Add bacon bits.
Cream powdered sugar and butter or oleo thoroughly. Add egg; mix well. Add vanilla, chopped nuts and chopped dates; mix well. Then roll into small balls and roll them in finely chopped coconut. Bake on waxed paper or greased cookie sheet 12 minutes at 375°. Watch closely the last 2 or 3 minutes as coconut browns fast and might burn.
Preheat oven to 350°. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Remove sausage and drain on paper towels. In large lightly greased casserole dish, layer half of the noodles, half of the sausage and half of the remaining ingredients. Repeat with second layer of noodles, then sausage and then remaining ingredients, reserving several pepperoni slices to garnish the top. Bake 35 to 40 minutes. Serve immediately. Refrigerate leftovers. Serves 6 to 8 people.
Pour boiling water over margarine. Add sugar and salt. Let cool. Dissolve yeast in warm water. Add eggs, yeast, and flour to cooled mixture: mix well. Store in slightly oiled Tupperware container overnight in refrigerator. Tupperware should be large because dough will expand. Make into rolls 2 hours before serving. Bake in 425° oven for 10 to 12 minutes. Yields 4 to 5 dozen.
Brown meat. Add all other ingredients. Put in buns. Wrap in foil. Place in a 350° oven for 20 to 30 minutes.
Blend the cream cheese with shredded cheese until well mixed. Mix the sherry, curry powder and salt until blended. Shape into a cake about 5 inches in diameter onto serving plate. Cover; chill at least 1 hour or as long as overnight. Before serving, pile mango chutney and green onions on top. Surround with crisp sesame or whole wheat wafers or crackers. Also good with celery and zucchini sticks and sliced cucumbers.
Beat sugar, butter, eggs and vanilla until smooth. Add 1 cup morsels, melted;	mix well. Stir in oats, flour and baking powder; mix well. Refrigerate, covered, for 1 hour. Heat oven to 350°. Shape dough into 1-inch balls; place on an ungreased cookie sheet. Press deep centers with thumb. Place one cherry into each center. Bake 10 to 12 minutes. Remove to wire rack; cool completely. Drizzle remaining 1 cup melted chocolate chips.
Add enough water to make 2 cups liquid to the drained pineapple juice. Boil juice and water; add 1 box of Jell-O. Stir in cranberry sauce until blended. Stir in remaining ingredients and refrigerate overnight.
In 1 1/2-quart square casserole, layer half of the zucchini, onion, tomatoes, chilies and croutons, seasoned with salt and pepper. Repeat layers. Cover and cook 10 to 12 minutes. Add cheese and cook 1 to 2 minutes until cheese melts. Serves 6.
Brown ground beef and set aside. Tear lettuce into bowl. Add drained kidney beans, chopped onion, grated Cheddar cheese, chopped tomato and crushed tortilla chips. Add ground beef. Toss together. Toss with the bottle of Catalina dressing. Serves large gathering.
Brown bacon and saute onions in drippings. Add tomato sauce and mix well. Season to taste. Add shrimp and cook until shrimp are red. Set aside. Cook rice and add to shrimp mixture. Serves six.
Boil the grated zucchini until tender. Drain well. To the zucchini, add the sugar, lemon juice, crushed pineapple and juice. Bring to a boil. Boil hard for 6 minutes. Remove form heat and add gelatin, stirring until dissolved. Pour in hot jars. Cover and let set in refrigerator.
Combine rhubarb, sugar, flour and salt together. Place margarine on top of rhubarb mixture. Place mixture in a 9-inch double pie crust (glass pie pan). Bake 10 minutes uncovered in microwave on High setting, then 10 to 15 minutes in regular oven set at 400°. Crust will be browned when done. Cool on pie rack.
Cut pickles lengthwise. Pack jars with onion and dill. Bring the vinegar, water, salt and sugar to a boil and pour over pickles. Seal. Put in oven and bake for 1 hour at 250°.
Line an 8-inch pie pan with pastry. Sprinkle the flour over the pastry. Fill the pan with sliced onions, dot with butter. Add salt and pepper and pour the sweet cream over all. Top with pastry. Bake in a hot oven (450°) for 10 minutes, then reduce the heat to 350° for 30 minutes or until brown.
Chop pepperoni (use food processor); mix with cream cheese and parsley. In separate bowl, whip the whipping cream. Fold into pepperoni mixture (using a mixer at this point works fine). Put in bowl (it helps for unmolding to spray bowl with Pam) and chill.
Heat spinach until thawed; drain and cool. Beat eggs with mixer; add spinach, melted butter, flour, salt and pepper. Stir to blend. Add all cheeses; fold until well blended. Pour in casserole. Bake 1 hour at 350°.
Mix cream cheese and sugar together. Add whipped cream and vanilla. Put in graham cracker crust. Chill until ready to serve, then add chilled pie filling. I make this in 8 x 8-inch baking dish.
Melt butter and stir in flour, pinch of salt (more to taste), pinch of pepper, and dry mustard. Add milk with 2 shakes of tabasco sauce. Cook in double boiler until thick. Arrange layer of asparagus in bottom of buttered dish and cover with grated cheese. Pour half of white sauce over asparagus, add another layer of asparagus, then rest of cream sauce. Top with grated cheese and garnish with almonds. Arrange as daisies, grated cheese for centers. Pour in 2 quart baking dish and heat at 350° until bubbly.
Combine flour, seasoned salt and paprika. Roll fish in flour mixture and place in single layer in a well-greased baking dish. Drizzle 2 tablespoons melted butter over portions. Broil about 4 inches from heat for 10 to 15 minutes or until fish flakes easily when tested with a fork.
In a small saucepan, sprinkle gelatin over milk. Let soften, about 5 minutes. Place saucepan over low heat, cook 5 minutes, stirring, until gelatin is completely dissolved. Cool slightly.
Combine flour, brown sugar, 1/2 cup sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Reserve 2 cups of crumb mixture. Press remainder into bottom of 9 x 13 pan. Combine cream cheese and milk; mix until well blended. Add remaining sugar (1/4 cup), egg and vanilla. Mix well. Pour in 9 x 13 pan over crumb crust. Top with chopped apples. Sprinkle with 2 cups of reserved crumb mixture. Bake in 350° oven for 30 minutes. Serve chilled or serve warm topped with whipped cream or vanilla ice cream.
Mix all ingredients. Chill in fridge. Add 1 quart of ice cubes or sherbet.
Cook onion and bell pepper in the 2 tablespoons of butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
Combine cabbage and onion. Blend salad dressing, sugar, vinegar, salt and celery seed. Pour over vegetables and toss. Top with green pepper. Makes 6 servings.
Cream together cream cheese and 1/2 bottle of cherry juice. Add drained pineapple, fruit cocktail, chopped cherries and 1 cup of nuts. Fold in whipped topping. Sprinkle remaining nuts on top.
Heat 2 tablespoons butter in medium saucepan. Add rice and cook until rice is golden, stirring. Add onion and celery and continue to cook gently for 3 minutes, stirring. Add chicken stock and salt; cover and simmer 20 minutes or until rice is tender. Remove from heat. Stir egg, cheese and Worcestershire sauce together and mix into rice along with parsley. Heat oven to 350°. Cut avocados in half; remove stones and put avocado halves in a shallow baking pan. Add 1/4 inch hot water to pan. Spoon rice mixture into hollows in avocados. Combine bread crumbs and melted butter and sprinkle over rice mixture. Bake 20 minutes or until crumbs are browned and avocados are hot.