HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut fish into serving pieces. Arrange in single layer in baking dish. Melt butter; stir in flour. Cook until bubbly, add salt, mustard, dill weed and cayenne. Remove from heat, stir in half and half gradually. Return to heat and cook until thick. Stir in 1 cup cheese, mix in mussels. Pour cheese sauce over fish, top with remaining cheese. Bake at 400° for 20 minutes.
Mix oil, chocolate and sugar. Blend in one egg at a time, until well mixed. Add vanilla. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight. Heat oven to 350°. Drop by teaspoon of dough into powdered sugar. Roll in sugar and shape into balls. Place about 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes.
Brine: 3/4 cup salt, NOT iodized, to 1 gallon water.
Combine apples, water and (if desired) cinnamon in an 8 to 10-inch quart kettle. Bring to a boil; reduce heat. Simmer, covered, for 15 to 20 minutes, stirring often. Remove cinnamon. Press apples through a food mill or sieve. Return pulp to kettle. Stir in sugar. If necessary, add 1/2 to 1 cup water for desired consistency. Bring to boil. Makes 6 pints.
Boil and debone chicken; cut into pieces. Add next 6 ingredients. Enough mayonnaise or salad dressing should be used to mix to make spreading easy. Also good with Ritz crackers.
Grind the apples, oranges and sugar together; let set overnight. Add the jello, hot water and chopped pecans. Mix well and let set.
Place sliced corned beef on rye bread. Top with kraut that has been cooked with 1 teaspoon bacon fryings for 10 minutes. Cover with sliced Swiss cheese, then another slice bread. Butter both slices on outside. Brown each side in a skillet or on griddle until toasty brown.
Cut cabbage into small pieces. Boil until tender. Put corned beef into cabbage. Cook 10 minutes.
Mix pickles with juice, onion and pepper in the blender until chopped. Drain and then add mayonnaise.
Wash zucchini, slice into 1/2-inch slices. Parboil 3 minutes in small amount of salted water. Drain and set aside. Brown meat slightly, add onion and cook until onion is opaque. Add salt, pepper and oregano, mixing well. Set aside. Melt margarine in saucepan, blend in flour and simmer, stirring for 1 minute. Add milk and cook, stirring until mixture comes to a boil and has thickened. Stir in cheese. In 2-quart buttered casserole, arrange mixture of zucchini and meat mixture. Spoon on half of cheese sauce. Repeat layers ending with cheese sauce. Sprinkle on Parmesan cheese. Bake in 350° oven for 30 minutes or until bubbling. Serve immediately.
Preheat oven to 300°. Combine flour, cornstarch and powdered sugar. Stir in nuts. Add butter; blend with a wooden spoon until a soft dough forms. Shape dough into small balls. Place on ungreased cookie sheet. Flatten with thumb. Bake for 15 to 20 minutes. While still warm, put icing in middle.
Mix all ingredients in order listed by hand. Pour in ungreased 11 x 13-inch pan. Bake at 350° for 30 minutes.
Mix broccoli, rice, onion, celery and water in a 9 x 13-inch pan. Pour soup over ingredients; top with cheese. Bake at 350° for about 30 to 35 minutes.
Cut round steak into bite size cubes; shake with flour to coat evenly, being sure all the flour is used. Melt butter or margarine in a large skillet. Brown part of the steak cubes on all sides, set aside and repeat with remaining pieces.
Prepare your favorite homemade or mix brownies. Cook as directed except take out 5 minutes before done. Top with thin mints and put back in oven for last 5 minutes. Take brownies out and spread the melted mints over the brownies.
Chop peanuts into small pieces. Add cream cheese, milk and brown sugar. Serve with apple slices.
Mix sugar, salt, cocoa, butter and milk in pan over low heat. Stir regularly. Bring to boil and cook 1 minute. Remove from heat and add peanut butter, vanilla and oats. Mix together. Dip onto wax paper. Let cool. Serve.
Add all of mixture to squash and cook in a double boiler 1 hour, then put in casserole and bake 30 minutes in oven. Sprinkle with bread crumbs, if desired.
Mix cake mix, margarine and 1 egg together; put into a 9 x 13-inch pan and spread to corners. Blend 2 eggs, 1 box powdered sugar and cream cheese together. Pour on top of cake mixture. Bake in oven at 350° for 35 to 40 minutes. Cut into small squares when cooled.
Pour corn in casserole dish. Break eggs in bowl. Whisk and add milk. Break crackers in small pieces, not crumbs. Mix all; dot with butter. Bake at 350° for 45 minutes.
In medium saucepan melt chocolate, butter and margarine over low heat. Allow to cool to room temperature. Stir in sugar, then beat in eggs. Blend in flour, mixing well. Mix in walnuts and vanilla. Spread in greased 9 x 13-inch pan. Bake in preheated 350° oven for 30 minutes. Let cool in pan on rack. Cut into squares.
In small mixer bowl, beat cream cheese until smooth. Stir in horseradish and chives. Spread each meat slice with about 1 tablespoon cheese mixture. Top with cheese slice and spread with another tablespoon cheese mixture. Roll up. Chill. Before serving, slice each roll into five pieces. Serve with toothpicks, if desired. Refrigerate leftovers.
Brown hamburger and onion and drain. Mix all ingredients and pour in 9 x 11-inch ungreased pan. Bake at 450° for 45 minutes to 1 hour. Served with a smile makes everyone happy.
Blend peanut butter, milk and sugar with wooden spoon, then knead with your hands. Divide into balls and roll in chopped peanuts.
Grind veal, pork and round. Then, mix all ingredients together by hand. Put in loaf pan. Place bacon on top. Bake 1 1/2 hours at 350°.
Toss lamb with flour. Heat oil in 10-inch nonstick skillet. Add lamb and cook over medium-high heat, turning to brown about 3 minutes. Remove lamb and set aside. Add onion, red pepper and garlic to skillet. Cook over medium heat, stirring often, about 3 minutes. Add lamb and next 3 ingredients. Drain tomatoes and measure 1/4 cup juice; pour into skillet. Add tomatoes and remaining ingredients to skillet. Stir well; bring to boil. Reduce heat and cover. Simmer 1 hour or until meat and vegetables are tender.
Mix all together and shape into balls. Roll in sugar. Bake 7 to 10 minutes. Top each cookie immediately after taking out of oven with chocolate kiss or chocolate star. Place on greased cookie sheet.
Mix milk, sugar, cocoa in saucepan. Cook until boils, then turn on low heat cook 15 minutes stirring often. When done add butter and vanilla. Heat until smooth, put on cake or ice cream or on pudding. Serve hot or cold.
Cream together sugars and butter. Add remaining ingredients and mix well. Roll into small balls. Press with cookie press or flat bottomed glass that has been dipped in sugar. Sprinkle sugar generously on top. Bake at 350° for 10 to 12 minutes.
Take 2 cups of water and juice from pineapple; bring to a boil. Add Jell-O and dissolve. Add the other ingredients and fold in. Save enough whipped cream to spread over top, then sprinkle a few nuts over top. Put into baking dish or pan and chill. Cut into squares or put in custard cup; top with a teaspoon of whipped cream and nuts.
Mix all together and spoon drop in hot oil in a frying pan. Brown each side until golden brown.
Sprinkle yeast over water in large mixing bowl; stir until dissolved. Add shortening, salt and half the flour. Beat until smooth. Gradually add remaining flour, mixing with hands until dough is stiff enough to leave side of bowl. Turn out dough onto lightly floured board. Cover with bowl; let rest 10 minutes. Knead 8 to 10 minutes, or until smooth and elastic. Place in lightly greased medium bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place, free from drafts, until double in bulk, about 1 hour, or until 2 fingers poked into dough leave indentations. Punch down dough with fist; turn out onto lightly floured surface.
In saucepan, cook squash and onion in boiling water 5 minutes; drain. In a medium bowl, combine soup, sour cream and carrots. Fold in squash and onion.
Mix all together; chill at least 2 hours. Roll out and cut with cutter. Preheat oven to 350°. Bake 15 minutes.
Drain fruits. Combine fruits and marshmallows in large bowl. Beat eggs until light; gradually add sugar, light cream and lemon juice. Mix thoroughly. Cook in double boiler until smooth and thick, stirring constantly. Remove from heat and cool. Fold in whipped cream. Pour over fruit mixture lightly. Chill 24 hours.
Cut rhubarb in small pieces (1-inch). Cream together sugar and beaten eggs; add flour, then vanilla and lastly butter. Blend until smooth. Add rhubarb, then pour into unbaked pie shells. Bake at 450° for 10 minutes, then at 350° until center of pie no longer shimmies when shook (don't overbake). Chill thoroughly before serving.
Melt marshmallows and milk over low heat, stirring constantly to prevent scorching. Remove from heat. Mix other ingredients in a large mixing bowl. Add melted mixture to this and mix very well. Pack firmly into a long pan or glass dish and refrigerate.
Stir in pineapple juice (4 cups). Bring to a boil over medium heat. Stir in jello. Whip milk until it forms peaks. Mix milk and jello mixture. Layer pie plates with vanilla wafers. Pour filling into pans. Leave in the refrigerator overnight. Makes 3 pies.
Heat oven to 350°. Mix 1 egg, butter and cake mix (dry) until crumbly; reserve 1 cup. Pat the remaining mixture lightly into ungreased oblong pan, 13 x 9 x 2-inch. Bake 15 minutes or until lightly brown. Beat 2 eggs, sugar, baking powder, salt, lemon peel and lemon juice with mixer until fluffy and foamy. Pour over hot crust; spread with reserved crumb mixture. Bake about 15 minutes or until light brown. Sprinkle with powdered sugar if desired. Cool, cut into bars. Yields 32 bars.
Combine 1 can pineapple juice and peppermint. Pour into 2 ice cube trays. Freeze until firm. Combine remaining juice concentrate and 1 quart ice water in large pitcher. Stir in soda. Pour over pineapple ice cubes in punch bowl. Yields 30 servings.
Mix soup, water or wine and flour until smooth. Combine remaining ingredients in covered pan. Bake at 275° for 4 to 5 hours.
Take first 3 ingredients. Mix and let sit for 30 minutes. Mix the sugar and eggs into the oat mixture. Sift together flour, salt, soda, and cinnamon. Add to mixture. Add vanilla. Beat well. Bake in 13 x 9-inch greased and floured pan for 30 to 40 minutes at 350°.
Crush chips in bottom of greased baking dish. Brown ground beef; drain and spoon into dish. Chop up onion over beef and half of grated cheese. Add the two soups, Ro-Tel and water. Take spatula and run through to mix. Grate rest of cheese on top and bake at 450° for 30 minutes.
Mix shortening, sugar and applesauce together. Mix dry ingredients together; add to applesauce mixture. Add raisins; mix again. Pour into greased loaf pan. Bake at 350° for 35 minutes. When cool, frost with chocolate frosting.
Cook pasta according to package. Cut or slice broccoli and cauliflower. Chop onion, tomato and cucumber. Mix all ingredients together in large bowl, except Italian dressing mix. Mix dressing mix with vinegar and oil according to package. Toss to coat well. Refrigerate overnight.
Blend together the first 4 ingredients and spread onto a serving plate or platter. Layer next 5 ingredients on top of avocado spread in the order given. Sprinkle alfalfa sprouts over all. Refrigerate before serving. Serve with chips.
Mix potatoes as usual. Add cream cheese, dip and garlic salt. Put in casserole. Brush top with butter; sprinkle with paprika. Bake 30 minutes at 350°.
Sprinkle chicken with salt and pepper. Brown in margarine; cook until tender. Remove chicken. Add rice to drippings; saute until rice is golden brown. Stir in 2 1/2 cups of water, contents of seasoning packet and basil. Place chicken over rice mixture; bring to a boil over high heat. Cover, reduce heat and simmer 15 minutes. Top with broccoli and tomatoes. Cover; continue to simmer 5 minutes or until liquid is absorbed and chicken is well cooked. Sprinkle with cheese. Cover; let stand a few minutes before serving.
Preheat oven to 300°. Grease and flour 9 x 13-inch pan. Pour nuts and coconut into pan. Mix cake as directed on box. Pour over nuts and coconut.
Preheat oven to 350°. Cut butter into cake mix. Mix in coconut. Pat mixture into ungreased 9 x 13-inch pan. Bake until lightly browned. Arrange apples on warm crust. Mix sugar and cinnamon. Sprinkle on apples. Blend sour cream and egg yolks. Drizzle on apples. Bake for 25 minutes. Serve warm.
Crumble sausage in skillet and brown; drain well. Cut bread into 1/2-inch cubes and spread in buttered Pyrex dish. Top with sausage and cheese. Combine eggs, milk and seasoning; beat well. Pour over cheese. Cover; refrigerate overnight. Bake the next morning at 350° for 30 to 40 minutes.
Mix all ingredients together in bowl. Using spoons, place on	ungreased cookie sheet. Press down with fork.	Bake until golden brown, about 5 to 8 minutes at 350°.
Mix all ingredients in a plastic or enamel container. Soak turkey for 24 hours. Dry off and bake as usual.
Preheat oven to 425°. In a large bowl, combine blueberries, 3/4 cup sugar, flour, 1/4 teaspoon cinnamon and lemon juice. Toss gently to mix. Spoon into crust and dot with margarine. Top with second crust. Seal and flute edges. Cut slits in top. Brush with milk and sprinkle with 2 teaspoons sugar and 1/4 teaspoon cinnamon. Bake at 425° for 45 to 55 minutes or until crust is golden brown. Cover edge of crust with strips of aluminum foil after the first 20 minutes.
Spread on slice of ham. Roll up. Chill overnight before cutting, then slice 1-inch long.
Cream shortening and sugar; add eggs. Mix slow. Add mixed fruit, nuts and juice. Sift together flour, baking powder, nutmeg and salt. Fold into mixture. Garnish with cherries and pineapple before baking.
Mix all ingredients well. Bake in a 450° oven for 20 to 30 minutes.
Boil potatoes; mash and set aside. Beat cream cheese until smooth; add rest of ingredients, except paprika. Beat until smooth. Add to potatoes and beat well. Pour into lightly greased casserole dish. Sprinkle with paprika. Bake at 350° for 30 minutes. Reheat time, 15 minutes. (Can be frozen.)
Combine sugar, Karo and milk in small saucepan. Boil to 232° on candy thermometer. Remove from heat and add peanut butter and vanilla flavoring. Stir until thick and pour into buttered pan. Let cool.
Combine first 6 ingredients in a small saucepan. Bring to a boil; cook and stir until sugar dissolves (2 to 3 minutes). Stir in chilies. Put in a small bowl, cover and refrigerate 6 hours or overnight. Drain, pressing mixture with a spoon to remove moisture. Stir in cream cheese. Serve with crackers or corn chips.
Cream the shortening and sugar. Add 1 egg at a time. Add flour and vanilla. Bake at 350°.
Drain tuna; mix with eggs. Crumble crackers. Mix together; add salt and pepper. Make out into patties. In skillet, heat 2 tablespoons oil. Fry patties until golden brown.
In bowl, soften yeast in 1/4 cup warm water tested to 110° to 115°. Stir in eggs, 1/4 cup of the sugar, the sour cream, 6 tablespoons butter or margarine and salt. Stir in 2 3/4 cups flour. On floured surface, knead in enough flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Place in greased bowl; turn over once. Let rise until double (1 1/2 hours). Punch down. Turn out onto floured surface; divide in two and shape in balls. Cover; let rest ten minutes. Roll each ball into a 12-inch circle. Brush each with 1 tablespoon of the remaining butter (melted).	Combine remaining sugar, 3/4 cup coconut and the orange peel; sprinkle over circles. Cut each circle into 12 pie-like wedges. Start at wide end and roll each triangle or wedge.	Arrange rolls, pinwheel fashion, in two greased 9-inch round pans or cookie sheets. Cover; let rise until double (about 1 hour). Bake in 350° oven for 25 to 30 minutes. Immediately remove from pans; place on wire racks over waxed paper. Top with glaze and remaining 1/4 cup coconut. Makes 2 pans of 12 rolls.
In soup pot, saute celery, onion and garlic over medium heat. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about one hour.
Preheat oven to 350°. Grease a 9 x 13-inch baking dish. Arrange 6 slices French bread in bottom of pan. In blender, blend eggs with cottage cheese. Pour egg mixture over bread. Sprinkle with nutmeg, cinnamon and poppy seed on top. Bake for 20 to 25 minutes. Serve with warm syrup and powdered sugar (optional).
In blender, blend first ten ingredients, reserving 1/2 tablespoon sesame oil. In kettle of boiling, salted water, cook noodles until al dente; drain and rinse in cold water. Drain again well and toss in bowl with remaining sesame oil. Mound noodles on platter; drizzle with sesame mixture and sprinkle with scallions. Adjust seasonings to taste. Serves four as main course.
Combine margarine, sugar, salt and 3/4 cup half and half in a heavy saucepan. Cook over low heat, stirring constantly until sugar dissolves. Do not boil.
Cake: Follow mix directions, except substitute 1/2 cup water with 1/2 cup rum. Prepare 2 pans by melting 2 tablespoons of margarine in each, then sprinkle lightly with finely chopped pecans. Pour half of batter in each pan and baking according to package. Cool cakes and prepare filling.
Shred cabbage, onion and pepper. Chop olives and pour sugar over all. In a saucepan, mix mustard, celery seed, salt, pepper, vinegar and salad oil. Boil for 3 minutes and pour over vegetables and toss. Store covered in refrigerator for 12 hours. This will keep in the refrigerator for a week.
Combine soup, onion and seasonings in a saucepan, mixing well. Gradually add water. Bring to a boil over medium heat, stirring constantly. Pour half the soup mixture into a 3 quart casserole. Then making two layers of each, add the rice (right from the box) and the chicken. Top with remaining soup mixture. Cover and bake at 375° for 15 to 20 minutes. Stir well after 10 minutes. Sprinkle with paprika. Makes 8 servings.
Sift all dry ingredients into bowl. Put everything else in and blend. Then beat about 3 minutes. Put in greased and floured pan. Bake in a 350° oven for 25 to 35 minutes.
Let potatoes cool. Add egg and flour. Mix well. Form in balls, add to boiling water (salted). Cook for 10 minutes and remove from water. Cut bacon in small pieces, dice onion and fry until crisp. Do not drain. Serve over dumplings.
Cook macaroni in boiling salted water until tender and drain. Add butter and egg. Mix salt and dry mustard with 1 tablespoon of hot water and add to milk (but do not add to macaroni yet). Toss macaroni with grated cheese, leaving enough to sprinkle some on top. Pour into buttered baking dish. Pour in milk mixture and sprinkle cheese on top. Bake at 350° for 45 minutes.
Mix all ingredients together in a large bowl and pour into a glass baking dish. Bake at 30 minutes at 350 degrees.
Preheat oven to 350°. Melt butter in a 9 x 13-inch baking pan. Steam broccoli until partially cooked (about 5 minutes). Transfer to food processor or blender; chop finely. Beat eggs well in large bowl. Add flour, milk, salt and baking powder; mix thoroughly. Stir in the cheese, onion and broccoli. Batter will be very stiff. Spoon into prepared pan, spreading evenly. Bake until set, 30 to 35 minutes. Let stand at least 10 minutes before cutting.
Lightly grease casserole. Beat eggs thoroughly with sugar. Slowly add milk and vanilla. Pour into casserole dish. Butter both sides of bread and break into pieces. Place on top of mixture in casserole and sprinkle with nutmeg or cinnamon. Bake 1 hour at 350° in a shallow pan of water.
Add shortening to water and bring to a boil. Add flour all at once and stir until ball forms in center of pan. Add unbeaten eggs, one at a time, beating well after each egg. Shape on oiled cookie sheet. Bake 15 minutes in hot oven at 450°. Reduce temperature to moderate 350° and bake for 30 minutes or until done. Fill with cream filling, ice cream or whipped cream.
Mix first 3 ingredients; leave overnight. Add next 3 ingredients. Fill 3 well-greased coffee cans half full. Bake at 350° for 55 to 60 minutes.
Mix first 4 ingredients together in casserole. Top with Ritz cracker crumbs. Bake at 350° for 35 minutes.
Slice cucumbers and onions. Mix salad dressing, vinegar, salt and sugar together and pour over the cucumbers and onions. Don't stir until ready to serve. Last at least a week in refrigerator.
Mix until crumbly flour, sugar, oatmeal and melted butter. Spread 1/2 of mixture in bottom of 9 x 9-inch square dish. Press firm. Next, spread can of fruit pie filling. Top with remaining crumb mixture. Bake 1/2 hour at 350°. Top with ice cream, if desired.
Dissolve gelatin completely in boiling water. Stir in cranberry sauce, cold water and lemon juice. Refrigerate 1 to 2 hours or until thickened. Stir in orange and pecans. Refrigerate until firm.
Boil last 4 ingredients. Pour over cucumbers, onion and pepper. Marinate overnight. Pack in small containers and freeze. Will keep in refrigerator 2 weeks or more.
Beat the oil, sugar and eggs together. Mix together the carrots, flour, soda, cinnamon and salt. Bake 20 minutes on a cookie sheet at 350°.
In a large saucepan, combine tomatoes, tomato juice, oil, onion, green pepper and seasonings. Stir in rice. Bring to boiling. Add artichoke hearts, turkey and olives. Turn into a 3-quart casserole. Bake, covered, in 350° oven 1 hour and 25 minutes or until rice is tender, stirring once or twice. If desired, garnish with stuffed green olives. Makes about 12 servings.
Cream together the sugar, eggs and oil. Mix dry ingredients together. Add vanilla, apples and nuts. Bake in a slightly greased Bundt pan at 350° for 1 to 1 1/2 hours. Cool in pan for 5 minutes. Turn cake onto platter. Slice. Store any leftovers in a sealed container.
Mix together and top with dry bread crumbs. Bake at moderate oven heat until done, about 45 minutes.
Blend first 7 ingredients in processor or blender. Add 1 cup Parmesan cheese and blend until combined. Season to taste with salt. Place lettuce in a large bowl. Add enough dressing to season to taste. Toss well. Divide salad among plates. Sprinkle with additional cheese.
Cream sugar and Ricotta, add flour, eggs and remaining ingredients; mix well. Set aside.
Cook meat until beginning to turn color. Add onion and continue to cook until just done and light brown. Drain off fat. Put in large container or divide into 2 pots. Add the rest of the ingredients, except the spaghetti. Simmer about 2 hours, stirring occasionally to prevent sticking. Serve over cooked spaghetti.
Brown onions in butter. Sprinkle lightly with flour. Add hot water and bouillon cubes. Simmer 20 minutes. Toast French bread and cut into pieces. Place toasted bread on bottom of bowl; fill bowl with soup. Put a handful of grated cheese on top of soup. Place bowls of soup under broiler until cheese melts. Serves 6.
Mix together bread and pineapple chunks and place in a greased baking dish. Combine remaining ingredients and pour over bread/pineapple mixture. Bake at 350° for 45 minutes or until top is lightly browned. Casserole can be refrigerated before baking. Great with ham.
Combine croutons, sage, onion, egg and bouillon. Place about 3 tablespoons stuffing in center of each chicken breast. Place 2 slices dried beef on top of each mound of dressing. Roll	up each breast tightly and serve with toothpicks. Cook bacon briefly on both sides until partly done but a little soft. Wrap 2 slices bacon around each chicken roll. Place rolls in a greased baking dish.
Get Bisquick 'n milk 'n eggs in and fry them. Put on plate and eat 'em.
Mix flour, oleo and pecans. Press into long pan. Cook at 350° for 15 minutes. Mix sugar, Cool Whip and cream cheese. Pour over cooled crust. Pour cherry pie filling on top.
Bring water to boil. Add tea bags and remove from heat. Cover and let stand 3 minutes and remove tea bags. Combine tea with all other ingredients except ginger ale. Chill. Add ginger ale to cold punch and serve at once.
Combine margarine and graham cracker crumbs and put in 9 x 13-inch glass dish. Pour can of Eagle Brand milk on crust. Layer chocolate morsels, coconut; press down with hands and put on walnuts. Bake 20 to 30 minutes until lightly brown at 325°.
Mix sweet potatoes, milk, eggs, vanilla and sugar and pour into blender and blend. Pour into a dish.