HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and celery in butter until soft. Add flour and blend. Add milk and blend. Remove from heat. Add egg yolks, crabmeat, salt, pepper and cheese. Put in shells or in a casserole. Top with cheese. Bake at 350° until heated through. Serves 6 to 8.
Mix dry fondant, corn syrup, evaporated milk and peppermint oil with mixer for 12 to 15 minutes. Gradually add melted chocolate, beating at medium speed. When all is added, whip at high speed for 1/2 minute, then spread out to set on slab or cookie sheet. Cut into squares.
Cook diced potatoes and onions together until tender. Combine 1 quart milk and margarine. Place over medium heat until margarine melts. Stir in salmon. Combine 1/2 cup milk and flour, blending until smooth. Add to salmon mixture and stir well. Bring to a boil. Lower heat; add salt and pepper. Simmer 5 minutes.
Cook rice in chicken broth according to package directions. In another saucepan, melt butter. Stir in flour and salt. Add evaporated milk. Cook and stir until thickens. Stir in rice, chicken, broccoli and mushrooms. Put in a 2-quart casserole dish; bake at 350° for 30 to 35 minutes. Serves 15.
Add 1/8 to 1/4 cup sugar if using fresh strawberries. Mix cream cheese and 3/4 cup of sugar. Add fruit, mix well, add Cool Whip and put in 9x9 inch dish and freeze. Set out of freezer a few minutes before serving. Serve in squares.
Put the dressing or Stove Top stuffing in a 9 x 13-inch pan. Put the chicken on top of the dressing. Mix 1/2 cup cold chicken broth with the flour. Heat the 3 1/2 cups chicken broth and butter or margarine and the eggs. Mix all together to make gravy. Pour gravy over chicken and dressing. Bake 1 hour or until knife comes out clean. Let set 10 minutes, then serve with heated can of chicken gravy.
Preheat griddle. Drain peaches; place on paper towels to absorb excess juices. Brush peaches with butter. Grill hollow side down 1 1/2 minutes or until lightly browned. Turn and grill 1 1/2 minutes longer. If desired, fill centers with jelly or cranberry sauce.
Blend ingredients together until fluffy. Chill at least 2 hours. Place dough on lightly floured board, roll to desired thickness (1/4 to 1/2-inch) and cut with lightly floured cookie cutter. Place on ungreased cookie sheet and bake at 325° for 15 to 20 minutes.
Mix well. Pour into greased 10 x 15-inch pan. Bake at 350° for 25 minutes. Cool and frost. I use the following frosting; it's not too sweet.
In large bowl, beat eggs. Stir in milk and oil. Add dry ingredients (sifted together) and stir.
Brown franks and cook onions in butter until tender. Combine cooked noodles, soup, water and mustard in 1 1/2-quart casserole dish. Top with crumbs. Bake at 350° for 30 minutes.
Combine chocolate chips, peanut butter and butter in 9 x 9-inch glass dish. Microwave on High for 1 to 2 minutes or until melted; mix well. Stir in marshmallows. Chill in refrigerator. Cut into squares. Yield: 36 squares.
Pour boiling water over oats. Add margarine and baking soda. Let stand 20 minutes. Mix in other ingredients and bake in greased 9 x 13-inch pan in a 350° oven for 30 to 35 minutes until done.
Let the sausage and cheese get to room temperature because it is easier to mix. Just dump everything into a big bowl and combine well. Roll into good size balls, enough for about 2 bites a piece. Bake at 350° for 15 to 20 minutes or until bubbling hot and they begin to brown. These freeze well and heat up in the microwave.
Melt chocolate. Add sugar, coffee and egg yolks. Mix until thickened and remove from heat. Let cool. Add whipping cream. Spoon mousse into individual serving cups and refrigerate for 1 hour.
Melt butter in pan. Add onions and cook in butter. Add rice and mix well. Add chicken stock and bring to boil. Add bay leaf and white pepper. Mix well. Simmer 20 minutes until rice is cooked. Remove bay leaf and serve.
Cut chicken into bite size pieces. Add small amount of oil to skillet and brown chicken. Add onions and peppers on top of chicken. Place several pats of margarine on top of peppers and add Worcestershire sauce.
Wash cucumbers thoroughly; drain. Slice unpeeled cucumbers into 1/8-inch to 1/4-inch slices; discard ends. Cover with crushed ice; let stand 3 hours. Drain thoroughly. Combine sugar, spices and vinegar; heat just to boiling. Add drained cucumbers and heat 5 minutes. Pack hot pickles loosely into clean, hot pint jars and cover with hot liquid to 1/2-inch from top. Adjust jar lids. Process in boiling water for 5 minutes (start counting as soon as water returns to boiling). Add 1 minutes for each 1000 feet above sea level. Remove jars and tighten seals if needed. Set jars upright; cool. Set them several inches apart.
Combine last 5 ingredients. Marinate pork chops for at least 6 hours. Grill chops about 7 minutes on each side.
Follow directions on soup can. Bring to a boil. Cut biscuits in 1/4 or 1/2, whatever you wish. Drop in boiling soup. Cover and boil 20 to 30 minutes. Don't take cover off until after 20 minutes.
Parboil zucchini and onion in salted water for 5 minutes. Drain. Combine soup, carrots and sour cream. Combine butter and stuffing mix. Cover the bottom of a 12 x 7 x 2-inch baking dish with half the stuffing mix; add zucchini mixture. Top with remaining stuffing mix and bake 1/2 hour at 350°.
On one slice of bread, spread the peanut butter. On one slice of bread, spread jam. Holding one slice on the palm of each hand, jam them together to mix the peanut butter and jam. Eat while drinking milk.
Beat egg whites until frothy. Add cream of tartar and beat until stiff. Beat egg yolks and salt until very thick and lemon colored. Add water. Beat in and add sugar, gradually beating until thick enough to hold a stiff peak. Fold egg whites and flour into egg yolk mixture. Pour into ungreased tube pan and bake in oven at 350° about 40 minutes. Invert pan and let cake hang in pan until cool. Makes 1 (9-inch) cake.
Microwave chocolate, milk and margarine in medium microwavable bowl on High for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm.
Prepare according to package instructions. Mix to taste. Freeze punch and serve slushy. Kids love it.
Remove skin and bones from salmon. Add all remaining ingredients except egg whites. Fold beaten egg whites in last. Bake in buttered casserole at 350° for 1 hour.
Mix the first 6 ingredients and pour into 9 x 13-inch ungreased pan. Sprinkle the dry cake mix over top. Melt butter and pour over cake mix. Sprinkle pecans on top. Bake at 350° for 1 hour or until knife inserted comes out clean. Serve with Cool Whip.
Beat egg and milk in bowl. In another bowl, mix potato flakes, garlic salt and Parmesan cheese. Roll chicken first in egg mix, then in the potato flake mixture. Melt butter in shallow baking pan. Roll coated chicken pieces in the butter; place skin side up in the pan. Bake at 350° for 1 hour.
Combine all ingredients and pour into paper baking cups placed in muffin tins. Freeze.
Cook broccoli in a little water until thawed, then drain. In another pan, melt 1/2 stick butter, cheese and 3/4 cup milk. Cook until cheese is melted. Add broccoli to cheese mixture. Pour into a greased casserole dish. Melt 1/2 stick butter. Crumble crackers in butter. Put cracker mixture on top of casserole. Cook at 350° for 45 to 50 minutes. Let cool for about 15 minutes before eating.
Place first 3 ingredients in microwave on High 2 minutes. Stir after 1 minute. Stir in cereal. Drop by spoonfuls on cookie sheet. Refrigerate until firm. Makes about 24.
Mix honey, sugar and eggs. Mix until light and fluffy, then add shortening, peanut butter, vanilla, flour and soda. Bake at 325° to 350°. Makes about 3 dozen. Good, chewy cookie.
Mix all ingredients together well in a large bowl. Sprinkle dry orange jello over mixture and stir. Pour mixture into a large salad bowl or trifle bowl; chill.
Peel and mash avocados in large bowl; cut up onions, lettuce, tomatoes and yellow chiles into small pieces. Mix with salt, garlic, lemon juice and mayonnaise. Refrigerate until served.
Cook chicken until it comes off bone. Add enough water to broth to make approximately 6 cups. Saute celery, bell pepper and onion in margarine before adding to other ingredients. Cook spaghetti and broth 5 minutes.	Add rest of ingredients except cheese and	simmer	about 10 minutes. Add cheese and stir thoroughly.
Spread inside of hot dog bug with peanut butter. Insert peeled banana. Top with globs of applesauce.
Mix all ingredients together and pour into greased pan. Bake at 350° for 45 minutes.
Mix cake according to box directions and add 1 small box of pudding mix. Bake according to directions. When cake is done, poke holes in cake. In a bowl, mix Jell-O and 1 cup of boiling water; mix until dissolved. Add 1 more cup of hot water and ladle over cake. Put cake in the refrigerator overnight. Then take cake out and set pan bottoms in hot water for a moment; turn upside down on cake plate.
Melt butter in a 12 x 7 x 2-inch baking dish. Stir together the flour, sugar, baking powder and dash of salt. Stir in the milk and vanilla. Pour over melted butter. Sprinkle blueberries over the top. Bake in a 375° oven about 30 minutes or until golden. Serve with whipping cream or vanilla ice cream. Makes 6 to 8 servings.
Bake cake in 2 (9-inch) round cake pans. Bake cake according to directions. Cool. Slice each layer horizontally into halves. Mix pudding, milk and 8 ounces Cool Whip.
Mix flour and salt. Set aside 1/3 cup. Cut shortening into rest of flour/salt. Make paste of water and 1/3 cup flour/salt. Add to flour and shortening mix. Divide pastry and roll out.
Combine all of the ingredients in a greased 4-quart baking dish. Mix well. Cover tightly and bake at 350° for 3 hours.
Stir together corn and next 6 ingredients in a bowl - cover and chill 2 hours.
Melt margarine. Grate cheese. Place 1/2 asparagus in greased casserole; add about 1/2 cracker crumbs; then 1/2 of the margarine followed by 1/2 the cheese. Repeat layers. Top with mushroom soup.
Wash and slice tomatoes into medium thickness. Spread one slice with flavored cream cheese. Top with second tomato slice. Dip in beaten egg, then in flour, salt and pepper mixture. Have oil hot, but not too hot, about medium heat. Fry on both sides. A different taste than fried green tomatoes.
Bring to a boil the oleo, cocoa, Crisco and water. Pour over flour, sugar mix and add eggs, vanilla and buttermilk. Mix well. Bake 25 to 30 minutes at 375° or until done.
Blend soup, mayonnaise and lemon juice. Stir in chicken, vegetables and water chestnuts. Spread evenly in a 9 x 9-inch buttered baking dish. Sprinkle with cheese and parsley. Combine margarine with corn flake crumbs; sprinkle on top of mixture in pan. Bake at 350° for 45 minutes. Makes 4 servings.
Layer first 4 ingredients. Sprinkle sugar, salt and pepper on top. Frost with mayonnaise. Sprinkle with cheese. Prepare day ahead of time in large bowl. Tightly cover and refrigerate until serving time.
Bake and cool cake as directed on package. Using about 1/3 of cake, tear into pieces in punch bowl. Top with 1 can of pie cherries, then 1/3 whipped topping. Repeat with 1/3 of cake and 1 can of drained pineapple and 1/3 of whipped topping. Repeat again with 1/3 of cake and 1 can of cherry pie filling. Finish off with whipped topping. Refrigerate.
Peel and cube potatoes. Boil in water until tender; drain water. Add sour cream, milk, butter, salt and pepper. Beat until light and fluffy. Stir in 2 cups of cheese, bacon and onions. Put into a greased 3-quart baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated thoroughly and cheese is melted.
Blend butter and flour. Add egg yolks and sugar, beaten together. Add buttermilk and lemon extract. Pour in two pastry-lined pie tins.
Saute pepper and onion. In a bowl, gradually add milk to soup; add sauteed bell pepper and onion. Spray a 2-quart casserole with vegetable oil spray and layer one-half each of noodles, ham, cheese and sauce. Repeat layers. Bake at 350° for 30 to 40 minutes.
Add milk to soup and mix well. Combine soup mix, beans and salt and pepper to taste. Put in casserole dish with lid. Add onions or crumbs on top. If using potato chips, crush into small crumbs and sprinkle on top. Bake at 350° for 20 to 30 minutes.
Put all ingredients in a large bowl. Mash, knead and squeeze. Form into small balls about the size of walnuts. Place each on ungreased cookie sheet. Butter the bottom of a small glass. Dip it in sugar and mash the balls flat. Butter glass once or twice but dip in sugar for each ball. Bake at 350° for 10 to 12 minutes. Cool a few minutes before removing from pan. Makes about 14 dozen cookies.
In large skillet, brown onion and ground beef. Drain off fat. Add rice and mix in skillet. Fill peppers with mixture. In baking dish (casserole style), pour sauce and water in dish, then stand peppers up in dish. Cover and bake 2 hours at 350°.
Drain lima and butter beans. Mix all beans together. Cut bacon into small (1-inch) pieces. Fry bacon and diced onions. Mix beans, bacon, onion and remaining ingredients. Bake 1 hour at 350°.
Mix sugar, salt and cocoa in a saucepan. Add enough water to make a paste, then add remainder. (Gets lumps out.) Bring to a boil, stirring constantly. Boil 3 minutes. Add vanilla. Makes 2 cups.
Add in order given. Bake at 375° for 10 minutes. Drop by teaspoon on ungreased cookie sheet.
Cut bacon in small pieces. Fry bacon, onions and hamburger; drain. Add remaining ingredients. Put in 2 to 2 1/2-quart casserole dish. Bake 1 hour at 350°.
Prepare whipped topping with 1/2 cup milk as directed on package. Add remaining milk and pudding mix. Blend, then beat at high speed for 2 minutes. Spread filling about 1/2-inch thick on 12 cookies. Top with remaining cookies, pressing lightly. Freeze 3 hours before serving.
Mix all ingredients well. On floured surface, roll to 1/8-inch thickness. Cut into squares. Drop into boiling chicken broth.
Saute onions and celery in butter. Add seasoning, cornbread and bread crumbs. Mix well, then add eggs. Add soup and place in casserole dish. Bake at 325° for 30 to 40 minutes.
Cream butter and sugars. Beat in eggs and vanilla. Mix dry ingredients and stir into butter mixture. Stir in oats. Drop by rounded teaspoonful onto lightly greased cookie sheets. Bake in 375° oven for 10 to 12 minutes or until edges are golden brown.
Mix butter and sugar. Add egg and add dry ingredients with milk. Fold berries in last. Put in 9 x 13-inch pan and add the Topping.
Mix the first 5 ingredients well. Let stand 10 minutes. Shape into small balls. Heat next 4 ingredients together over low heat until jelly is melted, blending well. Place meat balls in sauce. Cook over low heat. Turn each meat ball over. Cover; simmer for 20 minutes, stirring occasionally. Uncover; simmer for 10 minutes or until meat balls are done and sauce is thick. May be made in advance and reheated slowly before serving. Will keep for 2 to 3 days in refrigerator or frozen will keep 1 month. Can freeze meat balls and make sauce and cook and serve as needed.
Combine undrained pineapple, Cool Whip and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer; repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with toasted, sliced almonds and pineapple slices, if desired.
For each person to be served, place each hamburger patty on a piece of foil about 12 inches squares. Slice potato and onion on top of patty. Season potato with a little salt and pepper. Dot with butter. Fold foil over top and ends so juice will remain in package. Place package(s) on cookie sheet and bake at 325° for about 45 minutes to one hour.
Diagonally cut bread in 1-inch slices. Place in baking dish (set aside). In medium bowl, beat eggs, sugar and vanilla; stir in milk. Pour over bread. Turn slices and cover well. Put in refrigerator overnight.
Preheat oven to 350°. Melt butter and chocolate together. Place sugar, flour and salt in a mixing bowl. Add 1/2 cup milk, egg, chocolate mixture and remaining milk, mixing well after each addition. Dissolve baking soda in water and vanilla. Add to mixture. Fill paper baking cups with batter and place in muffin pan. Bake 20 minutes.
Layer ingredients in order listed. sprinkle sugar over salad dressing. Let stand overnight. Do not toss.
Mix 1 cup butter, cream cheese and flour to make dough. Press into miniature cupcake tins to form crusts. Mix 2 tablespoons melted butter, brown sugar, eggs and vanilla. Fill crusts 1/2 full. Place 1 or 2 whole pecans on each pie, or use crushed pecans to cover each pie. Bake at 325° for 25 minutes. Makes 5 to 6 dozen tassies.
Boil breasts in seasoned water until tender. Cool; debone. Tear into bite size pieces. Saute onion in butter. Add remaining ingredients except asparagus and almonds. Simmer sauce until cheese melts.
Tear cake into bite sized pieces. Soften cream cheese and combine with Dream Whip, whipped with milk. Toss with cake and press into Pyrex dish. Top with cherry pie filling. Chill. You may use strawberries, blackberries or any fruit you wish.
Layer peeled and sliced fruit on bottom of 9 x 13-inch baking dish. Mix all ingredients except fruit, then spread mix evenly over fruit. Bake at 425° for 30 minutes.
Combine cornstarch and 1/4 cup apple juice; stir well and set aside. Combine peaches, 1 cup apple juice, sugar and 1/2 teaspoon nutmeg in a Dutch oven. Bring to a boil. Cover; reduce heat and simmer 8 to 10 minutes or until peaches are tender. Stir in reserved cornstarch mixture. Cook, stirring constantly, until thickened and bubbly. Remove from heat and stir in almond extract. Let cool.
Pour all ingredients, except ice cubes, in blender. Mix well. Add ice cubes gradually, mixing well.
Spread about 1 teaspoon butter on 1 side of each slice of French bread. Set aside. Cook the sliced onions in 2 tablespoons butter about 10 minutes or until onions are tender but not brown, stirring often. Transfer the onions to a 12 x 7 x 2-inch baking dish. Sprinkle the Swiss cheese over the onions. Mix the chicken soup, evaporated milk, and pepper until well blended. Pour the soup mixture evenly over the cheese layer. Layer the bread slices, buttered side up, over the soup mixture. Bake at 350° for 30 minutes or until thoroughly heated and bread slices are golden brown.
Mix and spread first 3 ingredients. Bake at 350° for 20 minutes.
Heat cranberry sauce until melted. Add all other ingredients. Pour over meatballs and heat in 350° oven for 45 minutes to 1 hour, cooking meatballs to desired doneness.
In a large bowl, combine all of the ingredients and mix well with a hand beater. Pour into two loaf pans sprayed with a nonfat cooking spray. Bake at 350° for 40 minutes. Brush liquid Butter Buds on top after removing from oven. Serve warm. Yields 2 loaves (24 slices).
Cook sugar, cocoa, syrup and milk. Stir until sugar is dissolved. Keep stirring until syrup forms "soft ball." Remove from heat. Add butter. Cool. Add vanilla and beat until smooth and creamy. Spread on top of cake layers.
In a deep 1-quart microwavable casserole bowl. Combine all ingredients. Cook in microwave for 5 minutes. Remove and stir well. Return to microwave and cook for 4 minutes. Serve hot or cold with Cool Whip.
Insert long wooden picks into fruit to be dipped. Dip fruits, nuts or pretzels into chocolate, covering at least half; let excess chocolate drip off. Let stand or refrigerate on wax paper lined tray until chocolate is firm, about 30 minutes. Store in refrigerator up to 2 days.
Wash the kidney beans to rid them of excess red and mix all ingredients together; let stand overnight in the refrigerator.
Slice top off baked potatoes; scoop insides into mixing bowl. Mash potatoes and beat with butter, milk, salt and pecans. Refill shell. Bake in 450° oven for about 5 minutes.
Combine cabbage and onion in large bowl. Combine sugar and remaining ingredients, stirring until sugar dissolves. Pour over cabbage mixture, toss gently. Cover and chill 8 hours. Serve with slotted spoon.
Brown meat and cool to your liking. Using Griffin's Strawberry, Apricot or Peach Preserves, rub over meat and bake last 15 minutes.
Spread potatoes in baking dish. Sprinkle with seasonings and cheese. Dot with butter. Bake covered at 350° for 30 to 45 minutes or until tender.
This recipe can be made up ahead of time and frozen. But, do not add the Sprite and sherbet until mixture is thawed and ready to serve. Makes 3 gallons. Serves 75.
Combine biscuit mix, 1/4 cup sugar and next 4 ingredients in bowl. Beat vigorously with a spoon for 30 seconds. Fill greased muffin pans 2/3 full. Bake at 400° for 15 minutes. Roll immediately in melted butter and mixture of 2/3 cup sugar and cinnamon. Serve hot. Yields 12 medium muffins.
Drain cooked broccoli. Combine soup, cheese, mayonnaise, eggs and onion. Add broccoli last. Mix together. Put into buttered casserole. Put cracker crumbs on top. Bake at 350° for 30 minutes.
Roll biscuits until thin (about the size of a saucer). Cut in half. Using 1/4 of apple, roll in biscuit half. Place in baking dish, cut side down, close but not touching. Mix together in pan the sugar, margarine, water, lemon juice and apple pie spice or pumpkin pie spice mix. Boil for 3 minutes. Pour over dumplings and bake at 350° for 20 minutes or until golden brown.
Brown ground beef. Add salsa and tomato sauce; simmer. In 9 x 13-inch pan layer 1/2 of beef mixture, 6 corn tortillas, 1/2 of cottage cheese and egg mixture (mix well together) and 1/2 of Monterey Jack cheese. Make another layer as directed and bake at 350° until cheese is golden brown.
Mix together and store in tightly covered container. To mix, put 1/4 to 1/3 cup mix into cup and add boiling water; stir. Marshmallows or whipped cream are optional.
Make cake as directed on package for sheet cake (13 x 9-inch). As soon as cake is taken out of oven, punch holes in it with a knife. Pour on Eagle Brand milk. Let cake cool; spread Cool Whip on cake and sprinkle coconut on top. Then refrigerate.
Prepare rice according to package directions. Saute onion, celery, mushrooms and butter until tender. Combine with rice, water chestnuts, soup, sour cream and turkey. Place in greased 2 1/2-quart casserole. Bake for 30 minutes, covered and 30 minutes uncovered, in a 350° oven. Sprinkle Parmesan cheese and almonds over top of casserole. Brown slightly under broiler. Serves 6.
Crust: Blend first 3 ingredients like pie crust. Beat egg, egg yolk, lemon juice and cold water. Add to flour mixture. Mix well and divide dough in half.
Remove white membrane from orange peel (to avoid bitter flavor). Cut peel into 3 x 1/2-inch strips. In a chafing dish, combine cinnamon, cloves, sugar cubes, lemon peel and orange peel.
Mix butter, brown sugar, and sugar, stir in eggs and vanilla. Mix in oatmeal and corn flakes. Sift flour, baking soda and baking powder, stir in coconut, butterscotch chips, chocolate chips, and nuts. Drop by tablespoon on cookie sheet sprayed with pam. Bake at 350 degrees for 12 minutes. Cookie will spread out on cookie sheet. Makes about 5 dozen.
Line pie plate with pastry. Mix together sugar, flour, apple pie spice and butter until crumbly (use pastry blender or 2 knives). Spread about one third of this mixture over the bottom of the pastry. Peel apples, core and cut into slices. Place in crust. Spoon remaining sugar mixture over the apples. Bake at 350° until golden brown (about one hour).
Mix all ingredients, pressing into a 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. Cool.
Simmer ingredients for 1 hour. Eat all you want as often as you like.
Combine graham cracker crumbs, pecans and butter, stirring until blended. Press mixture into sides 1-inch up the bottom of 9-inch spring-form pan. Bake at 375° for 8 minutes; cool. Place white chocolate in top of double boiler, bring water to boil. Cook until melted. Let cool. Combine cream cheese and sour cream in large mixing bowl, beat at medium speed until fluffy. Add eggs, one at a time. Add chocolate and vanilla, stirring until blended. Pour filling into prepared pan. Bake at 300° for 50 minutes or until set. Turn off oven and crack door. Leave cake in oven 30 minutes. Cool on wire rack. Chill.