HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend flour and 1 cup milk to make a paste. Stir in chicken broth. Cook until thickened, stirring constantly. Remove from heat. Stir in mayonnaise, lemon and curry powder. Set aside. Cook broccoli until tender. Drain well. Put broccoli in 2-quart casserole dish. Add chicken, then sauce. Crumble Fritos on top. Put pats of butter over Fritos. Cover and bake for 30 minutes at 350°.
Crush Oreo cookies. Melt butter. Mix with cookies. Pat in 9 x 13-inch pan. Save some crumbs for top of dessert. Beat pudding with milk. Mix whipped cream or Cool Whip with pudding. Add ice cream. Mix all together. Add a few drops of green food coloring, if desired. Pour over cookie layer. Freeze. Let soften slightly before serving. Keeps well in freezer.
In mixing bowl, blend together ice cream, peanut butter and vanilla; gradually add milk. Serve immediately.
Blend butter and sugar until smooth. Add flour and vanilla. Mix well. Roll dough onto plastic wrap and freeze. Cut dough in 1/4-inch thick slices. Bake on cookie sheet at 325° for 12 to 15 minutes (until edges are golden brown). Makes 200.
Mix first 3 ingredients, then add remaining ingredients. Fill greased muffin pan 2/3 full. Bake at 350° for abut 25 minutes. While puffs are baking, mix 1/2 cup sugar and 1 teaspoon cinnamon. Remove puffs from muffin pan and roll in 1/2 cup melted oleo, then roll in sugar-cinnamon mixture.
Preheat oven to 350°. Dip chicken pieces in milk and then in Bisquick. Place in lightly coated (with oil) pan. Bake 45 minutes to 1 hour or until nice and golden brown.
Beat eggs with rotary beater until fluffy. Stir in milk, potatoes, Bisquick and salt. Melt shortening in large skillet. Drop dough by tablespoonfuls into hot skillet. Cook about 3 minutes on each side or until golden brown. Yields approximately 18 pancakes.
Beat together the sugar and corn oil. Mix dry ingredients and add to first mixture. Add eggs and vanilla; fold in nuts and apples. Pour in greased tube pans. Bake about 1 hour at 350°.
Combine cream cheese, sugar, milk, food coloring, orange and coconut in electric blender container. Cover and blend at medium speed for 30 seconds. Fold into whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Let stand at room temperature 5 minutes before cutting, if necessary, for creamier texture. Garnish with orange slices. Store any leftover pie in freezer.
Brown meat with onion. Drain well. Add enough barbecue sauce to moisten meat. Mold biscuits into muffin tins. Fill each biscuit cup with meat mixture. Bake at 375° for 20 minutes. Add cheese to top of each cup of meat. Return to oven until cheese melts.
Cook potatoes until soft. Add other ingredients. Chill. When cold, ready to eat.
Heat apple juice with small amount of red hots until candies dissolve. Add red hots until you get the flavor that you want.
Mix together; form loaf. Mix with 1/2 can water, Campbell's golden mushroom soup. Pour over loaf and bake at 350° for 1 hour. Serve with noodles. I like to put 2 cans of soup over the loaf for the top of needles.
Sift dry ingredients and remaining ingredients. Mix until smooth. Drop by teaspoon on lightly greased cookie sheet. Bake at 350° for 10 minutes. Cool.
Cook onion and garlic in olive oil until tender, about 6 minutes. Add broth. Stir in tortellini. Simmer, uncovered, about 15 minutes. Stir in stewed tomatoes and picante sauce. Add green pepper. Continue to cook 3 to 4 minutes or until tortellini is tender. Ladle into soup bowls and sprinkle with cheese. Serves 8.
Beat egg slightly and add milk. Dip fish in this first, then in dry ingredients. Pour a small amount of oil in a Teflon frypan and heat to 350°. Turn over and fry on other side. You can also bake them in the oven or microwave. I also use this recipe for pork chops or chicken. I bake chicken at 400° for 1/2 hour. Turn pieces over and bake 1/2 hour more.
Whip cream to very soft consistency. Fold in worcestershire sauce and chutney.	Pour one half sauce in large oval baking dish. Arrange chicken on top and then pour remaining sauce over chicken. Bake at 325-350° for about 30 minutes. Do not overfill. Sauce will puff up and brown nicely, then deflate.
Mix first 4 ingredients. Fold in applesauce, egg and vanilla. Spray skillet with butter or oil. Sprinkle chopped pecans on top. Bake at 350° for 30 minutes.
Boil together the cider and spices for three minutes. Add carefully the well beaten eggs, beating while adding. Strain and serve very hot.
Cut butter into flour. Add softened ice cream. Work mixture with hands. Add flour, if needed, to make dough easy to handle. Refrigerate 2 hours.
Mix eggs, sugar, corn syrup and butter. Add pecan halves and pour into pie shell. Bake in moderate oven, 350° to 375°, for 50 minutes or until done. Cool.
Mix sugar and cocoa in 8 x 8 x 2-inch pan. Combine milk and peppermint and pour over sugar mixture. Lay a whole stick of butter in the middle of sugar mixture. Microwave on full power for 2 minutes. Remove pan and stir ingredients. Stir in nuts and press fudge evenly into the pan. Chill for 1 hour, then cut into pieces when fudge is hard.
Cut the first 3 ingredients to a crumble mixture; spread firmly in an 11 x 14-inch pan. Bake for 10 minutes at 400°. Mix the remaining ingredients together; pour over the warm mixture in pan. Return to a 300° oven for 30 minutes. When cool, top with confectioners sugar.
Boil spaghetti and drain. Boil chicken and debone. Saute bell pepper, onion and mushrooms in butter. Put in Ro-Tel tomatoes. Cube Velveeta Mexican cheese and put on top of mixture. Bake at 350° for 45 minutes or until cheese melts.
Combine first 3 ingredients. Place half on bottom of pan, 8 x 12-inches. Over low heat, melt marshmallows in milk. Cool. After cool add whipped cream. Put 1/2 cream mixture on crust. Chill. Add blueberry pie filling. Spread evenly. Add rest of cream mixture. Top lightly with crumbs. Refrigerate.
Combine dry ingredients. Pound into steak with meat hammer or edge of heavy saucer. Brown steak on both sides in shortening. Add remaining ingredients. Cover; cook over low heat for 45 minutes, or until steak is tender, stirring often. Yields 4 to 6 servings.
Cool first 6 ingredients until thick. Cool; add butter and vanilla. Pour in pie shell. Make meringue and put on top.
Cream butter. Add sugar, then eggs, one at a time. Beat well. Add flour, nuts and cocoa. Bake in an 8-inch greased pan for 25 to 30 minutes at 350°.
Cream butter and sugar. Add eggs one at a time. Sift dry ingredients and add to cream mixture. Add banana and nuts. Pour into 2 well-greased loaf pans. Bake at 275° for 1 1/2 hours.
Slice sausage into patties, cook until done, then cut each patty into fourths. Drain fat, reserving 2 tablespoons fat. Brown venison in 1 tablespoon; cook onion and garlic in remaining 1 tablespoon. Add green peppers and cook 1 minute until all are tender. Turn sausage, venison, onion, garlic and peppers into casserole. Add potatoes and beans, sprinkle with seasonings and mix lightly. Add bouillon; cover and bake in 350° oven 1 hour and 15 minutes, or until beef and potatoes are tender.
Pour batter into greased pan. Put cut rhubarb over batter. Dot with margarine and sprinkle with sugar. Pour hot water over all. Bake 30 minutes at 350°.
Bake chocolate cake mix according to package in large 10 1/2 x 15 1/2-inch cookie sheet with sides. Cool.
Mix all ingredients, except Fritos and cheese. Pour into a casserole dish and top with Fritos and cheese. Bake at 350° for 15 to 20 minutes.
Cook rice and add 1 teaspoon salt. Saute onion and pepper in 1/2 stick margarine. Layer 1/2 rice, 1/2 ingredients, 1/2 cheese and repeat layers. Pour half and half over it. Bake at 400° for 30 minutes.
Place cake layers, top side up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2-inch intervals. Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Pour 1/2 of the gelatin over 1 cake layer and remaining 1/2 over the second cake layer. Refrigerate 3 hours. Dip cake in pan of warm water and unmold onto serving plate. Spread frosting. Unmold second layer and place on first layer. Frost top and sides of cake. Refrigerate at least 1 hour. Store in refrigerator. Makes 12 servings.
Combine the ingredients. Chill for at least a half an hour. Serve with chips or great on top of burgers or roast beef.
Cream shortening and sugar until light and fluffy. Sift together flour, soda, baking powder and salt. Combine buttermilk and vanilla. Add dry mixture to creamed mixture alternately with buttermilk, beating constantly after each addition. Fold in egg whites.
Mix flour, 2 tablespoons sugar, salt and melted butter. Put in an 8 x 8-inch pan or pie pan. Peel and slice apples; put on top of crust. Sprinkle apples with 1/2 cup sugar and cinnamon.
Mix in blender. Pour over cooked carrots, onions and bell pepper that have been layered in a bowl. Refrigerate.
Mix all of the ingredients, using all or some of the pineapple juice. Chill 24 hours before serving.
Brown hamburger meat; drain. Mix hamburger meat with the cheese and salsa. Cook in the microwave for 2 minutes.
Melt oleo. Saute bell pepper, onion and celery until barely tender. Add a can of cream of mushroom soup or can of cream of chicken soup, mayonnaise and lemon juice. Add salt, pepper, Greek seasoning, seasoned salt and pepper. Mix well and stir in meats. Butter oblong pan and pour in cooked rice; add meat mixture on top. Mix the rice and meat mixture well. Top with buttered crumbs or cheese. Bake at 350° for 30 minutes.
Peel potatoes and slice. Make white sauce of butter, flour, salt, and milk. Remove from heat when thickened and add grated cheese. Place sliced potatoes in casserole. Cover with sauce. Bake uncovered at 375° for 1 1/2 hours.
Heat pineapple and jello to boil and cool. Add buttermilk and Cool Whip; mix and refrigerate well.
Scald milk and shortening. Beat eggs; add sugar and potatoes, then add milk and shortening. Let cool. Add yeast, then flour, knead and roll.
Heat evaporated milk enough to melt sugar and salt. Cool and mix with remaining ingredients. Pour into ice cream freezer and fill with whole milk to fill line on freezer container.
Mix all ingredients. Bake at 350° in a well-greased 9 x 13-inch dish for 30 minutes. Cool.
Combine hot water, salt, shortening and sugar in large bowl. Cool to lukewarm. Add yeast, softened in lukewarm water. Add egg and half of flour; beat well. Stir in remaining flour to make easily handled dough. Brush top of dough with salad oil. Cover; store in refrigerator.
Combine all ingredients, blending well.* Better if allowed to stand for 8 to 10 hours. Shake or stir, chill and serve on your favorite salad. Keeps indefinitely in refrigerator.
Bake cookie dough in a cookie sheet as directed on package. Let cool. Spread Cool Whip onto cookie dough. Add strawberries, apples, bananas, pears and grapes on top of Cool Whip. Keep refrigerated until time to serve.
Dissolve yeast in small amount of water (1/2 cup) and let sit. Sift dry ingredients together. Add shortening and mix thoroughly. Stir in buttermilk and dissolved yeast. Use as needed.
Melt margarine. Stir in brown sugar. Arrange crackers on a cookie sheet. Spoon brown sugar mixture over crackers. Sprinkle chopped nuts over the top. Bake at 350° for 7 to 9 minutes, until sugar is bubbly. Remove from oven; sprinkle chocolate chips on top. After melted, spread around. Makes approximately 48.
Cream shortening and sugar. Add eggs and blend well. Add bananas. Sift in flour, salt and baking soda. Stir in nuts. Pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 50 minutes.
Mush together the first 4 ingredients. Set aside the additional beaten egg white and pine nuts.
Beat eggs slightly. Add crumbled bread, browned sausage, cheese, milk and dry mustard. Mix together. Pour into ungreased glass baking dish (approximately 8 x 8-inch square or small rectangular casserole dish). Bake in a 375° oven for 30 minutes, no longer. Cut into squares and serve hot.
Preheat oven to 250°. Melt margarine in a large baking pan in oven. Remove pan from oven; stir in nuts and cereals. Mix well. Sprinkle with seasonings; stir well. Bake uncovered in oven 20 to 30 minutes or until light colored cereals begin to brown. Stir every 10 minutes. Serve warm or cooled. Store cooled cereal snack in tightly closed containers. If snack needs recrisping, reheat in 250° oven for a few minutes. Makes 9 servings, 1/3 cup each equals approximately 67 calories (6 g carbohydrates, 2 g protein and 15 g fat).
Brown hamburger and onion. Add all remaining ingredients. Simmer for 20 minutes. Serve on hamburger rolls. Serves 8.
Beat butter and cream cheese well. Add sugar; beat well. Then add eggs one at a time; beat well. Add vanilla, salt and flour. Bake at 325° for 1 hour and 20 minutes.
Mix all dry ingredients. Add eggs (slightly beaten), butter, milk and diluted vinegar, the latter very slowly while beating constantly. Cook in double boiler until thick, then cool. Can thin with cream. Use this in your potato salad.
Beat egg whites and cream of tartar till stiff but not dry. Gradually beat in 1/2 c. sugar. Beat egg yolks till thick and lemon color. Sift remaining 1/2 c. sugar with flour, cocoa and salt two times; fold into yolk till blended, add vanilla. Carefully fold yolk mixture into beaten egg whites.
Mix the first 5 ingredients in large bowl. Mix dressing ingredients a couple of hours before or overnight. Toss well before serving.
Cook bow tie pasta as directed on package, then rinse with cold water. While pasta is cooking, coarsely chop green pepper and onion. Cut mushrooms into quarters and cube Mozzarella cheese into small chunks. In large mixing bowl, add cooked pasta, drained black olives, pepperoni, cheese and cut up vegetables. Pour vinaigrette dressing over salad and toss lightly. Refrigerate for 2 to 4 hours. Serves 8 to 10.
Pour into a pie crust. Bake at 350° until knife comes out clean in center (about 25 minutes). The outer rim may be a little soft. That is okay. Chill and slice.
In a large saucepan, heat sugar, spices, sherry and ale. If desired, add cognac just before removing from heat. Pour over crab apples in serving bowl. Makes ten 1/2 cup servings.
Spread dip on cooled and baked pizza crust. Add Cheddar cheese. Top with cauliflower, broccoli and peppers. May eat cold or you may bake at 350° for 5 minutes or until cheese is melted.
Bring margarine, white chocolate, shortening and water to a boil. Add sugar, flour, cinnamon, salt, buttermilk, eggs, soda and vanilla. Mix and pour into a jellyroll pan. Bake at 400° for 20 minutes.
Cook chicken in water and 2 tsp. salt until tender. When cool enough, bone the chicken and cut into bite size pieces, set aside. Bring broth to a boil, add pepper. Combine flour, soda, and 1/2 tsp. salt. Cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moist. Turn dough out on to a well floured surface, and knead lightly 4 or 5 times. Pat dough to 1/2 inch thickness. Pinch off dough in 1 1/2 inch pieces and drop into boiling broth. Reduce heat to low setting and simmer about 8 to 10 minutes or until desired consistency, stirring occasionally. Stir in chicken.
Cream sugar and shortening. Add eggs, 1 at a time, and mix well. Add vanilla. Add sifted flour, soda, baking powder and salt alternately with buttermilk. Drop on greased cookie sheet. Bake at 350° to 375°.
Bring water and oleo to a boil. Remove from heat. Add flour, using mixer. Add eggs, one at a time, mixing well. Place in a greased 13 x 9-inch pan and bake at 400° for 30 to 35 minutes. Cool completely.
Saute first 3 ingredients in margarine 2 to 3 minutes. Soak toast in milk until softened. Combine all ingredients; mix lightly. Shape in loaf in roasting pan; bake 375° for 1 hour, let stand for 10 minutes. Place on serving platter and pour topping over loaf.
Beat eggs, sugar, vanilla and milk. Blend well. Cook on low heat until boils. Blend cornstarch and water together until smooth. Stir into hot mixture. Cook; stir constantly until thick. Pour over bread pudding.
Crush chocolate wafers; reserve 1/4 of it for the top. Add melted butter to remainder and press into a 9 x 13-inch pan. Melt marshmallows in hot milk in top of double boiler. Cool. Whip cream; add creme de menthe. Fold mixture into other mixture and pour over pressed crumbs. Add remainder of crumbs to top. Keep in fridge or freezer.
Brown hamburger meat until gray. In another pan saute onions and garlic. Add rest of ingredients. Cook for thirty (30) minutes. Then add cheesecloth bag of ingredients.
Preheat oven to 350°. Grease a 9-inch baking pan. Mix together the cocoa and sugar; then stir in the melted butter. Add the eggs and vanilla; stir again. Now add the flour, salt, walnuts, chocolate bits and raisins. Mix just until smooth, not too much. Scrape the mixture into the pan and spread evenly. Bake at 350° just until the brownies begin to pull away from the sides, or a toothpick comes out clean (40 to 50 minutes). Let cool before cutting.
Prepare cake batter according to package directions. Pour into a greased 13 x 9 inch baking dish. Sprinkle with rhubarb & sugar. Slowly pour cream over top. Bake at 350° for 50 minutes.
Preheat oven to 325°. Lightly beat eggs in a large bowl; add sugar, syrup, vanilla, salt and nuts. Blend well; pour into unbaked pie shell. Bake at 325° for 50 minutes. Allow to cool. Serve with whipped topping or whipped cream.
Saute onion in margarine until tender, but not brown. Repeat for celery. Heat broth. Combine all other ingredients, then add broth and mix well. Place in greased casserole dish and bake at 350° for 40 minutes or until brown.
Combine first four ingredients in saucepan; cook to a full rolling boil. Add soda; remove from heat. Pour over popped corn; stir until all corn is well coated. Shape mixture into balls, if desired.
In mixing bowl beat cream cheese and milk until smooth. Gradually add sugar. Beat in melted chocolate. Add vanilla and salt and mix well. Stir in walnuts. spread into a greased 8 inch square pan. Chill 4-5 hours before cutting. Store in refrigerator. Makes 1 pound.
In large saucepot, cook 1 chicken, giblets, 4 teaspoons salt and water to cover chicken over high heat. Heat to boiling. Reduce heat to low. Cover and simmer about 1 1/2 hours or until chicken is tender. Remove chicken and cool. Remove bones and skin. Cut meat and giblets into bite size pieces.
Mix sugar and melted margarine; add vanilla and Milnot. Boil for 1 minute.
Stir together the sugar, corn syrup and water in a heavy large saucepan. Cook over medium heat, stirring constantly, until temperature on candy thermometer reaches 280°. Stir in the peanuts (try to remove as many loose hulls as possible first). Cook slowly, without stirring, until temperature reaches 300°. Remove from heat and quickly stir in soda. Pour immediately onto two greased cookie sheets. Cool and break into pieces.
Mix together sugar, jello and cornstarch and add water. Bring to a boil. Boil slowly 10 minutes, then cool completely. Put sliced berries in cooled crust. Pour jello mixture over berries. Put in refrigerator. Top with Cool Whip. Makes 2 small pies or 1 large deep dish pie.
Spread ribs, meaty side up, in single layer in a large shallow pan. Brown in 425° oven for 20 to 30 minutes. Drain off fat. Combine all remaining ingredients except salt and pepper. In a saucepan, stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs; spoon sweet-sour sauce over each piece, using about half the sauce. Reduce oven heat to 350° and bake 45 minutes. Turn ribs, cover with remaining sauce and bake for 30 minutes more or until well done. Serves 4 as a main dish.
Cook all ingredients over medium flame until potatoes appear done and mash easy with a fork when tested. Serve hot. Serves 8 to 10 people.
Mix meal, flour, onion, egg and milk. Pour over sliced okra. Drop by tablespoon into hot oil. Fry until golden brown.
Cream sugar and oleo. Mix in egg and flavoring. Stir dry ingredients together; blend into sugar and oleo mixture. Refrigerate 2 to 3 hours. Roll out dough to 3/16-inch thickness. Cut any shape desired. Place on lightly greased sheet. Bake at 375° for 7 to 8 minutes until lightly brown. Decorate with frosting.
Combine corned beef and chopped onion. In separate bowl, combine mushroom soup, mayonnaise and mustard. Layer in 9 x 13-inch pan, beginning with cooked noodles, sauerkraut, corned beef and onion mixture and the mushroom soup, mayonnaise and mustard mixture. Top with Swiss cheese and bread crumbs. Spread butter pats over the top. Bake at 350° for 45 to 50 minutes.
Melt white chocolate; reserve a little to drizzle on the top. Add the chocolate chips to the white chocolate; stir until melted. Add mixture to the Rice Krispies. You may use a little more than 1 cup. Add nuts and finally, the marshmallows so they won't melt too much. Spread in pizza pan. Top with cherry halves and coconut. Drizzle remaining white chocolate over top of all.
Pour half of the cake mix into a bowl. Add shortening, water and eggs. Blend well, then add the rest of the cake mix. Beat again until well mixed. Add vanilla. Drop by teaspoon onto greased baking sheet. Bake at 375° for 8 to 10 minutes. Makes 4 dozen.
Beat all together and pour over peaches in a 9 x 13-inch pan. Bake at 350° until golden brown.
Melt oleo. Mix flour, cocoa and sugar. Mix all ingredients and pour in a 9-inch pie crust (uncooked). Bake at 325° for 30 to 35 minutes. When cool, serve with Cool Whip on top.
Prepare macaroni according to directions; drain. In large bowl, combine macaroni and remaining ingredients; toss to mix. Cover; chill thoroughly. Toss gently before serving. Garnish as desired. Refrigerate leftovers.
Prepare grill to produce hot coals. Rub potatoes with shortening. Loosely wrap each potato in aluminum foil, fold edges to seal. Place on grill and bake for about 1 hour or until tender, turning several times. Loosen foil. Cut a slit in top of each potato, checking for doneness. Place 1 tablespoon margarine, salt, paprika and 1 tablespoon cheese in slit. Yields 4 servings.
Combine everything in a large baking dish. Cover tightly with aluminum foil. Bake in oven at 250° from 5 to 7 hours.
Mix all ingredients in a 1-quart casserole dish. Cover tightly and microwave on High until hot, 4 to 5 minutes. Stir.
Preheat oven to 325°. Using solid shortening, grease and flour 12-cup fluted tube pan (nonstick finish too). In large bowl blend cake mix, water and eggs. Beat 2 minutes at highest speed. Pour into prepared pan. Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. In small saucepan, heat sugar and syrup until mixture boils and sugar is melted. Pour over hot cake. Cool upright in pan 15 minutes. Turn onto serving plate. Serve warm or cool.
Mix sugar, syrup and boiling	water together well and cook until mixture spins a thread when poured from spoon (293°). Add peanuts and stir continuously, cooking until syrup turns light brown in color and peanuts are done.	Remove from heat. Add soda, salt, butter and vanilla; beat rapidly and thoroughly. Pour into	a buttered cookie sheet. Spread thin as possible. Cool completely and break into pieces.
Mix together ground beef, ground pork, bread crumbs, parsley, 1 1/2 teaspoons salt, 1/8 teaspoon pepper, Worcestershire sauce, egg, milk and onions. Mix well and make into small balls. Brown in oil. Remove meatballs from oil. Stir into fat the flour, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir in boiling water and sour cream gradually. Put meatballs back in sauce, heat and serve.
Reserve at least 1/2 cup pecans to roll ball in. Mix all ingredients together. Chill slightly. Shape into ball and roll in pecans. Serve with crackers.
Pie shell should be 1/8-inch thickness. Thoroughly mix eggs, sugar, vanilla and salt. Slowly stir in hot milk. Pour at once into unbaked pie shell (fill in oven to avoid spills). Top with dash of nutmeg. Bake at 475° for 5 minutes. Reduce heat to 425° and bake 10 minutes longer or until knife inserted in center comes out clean. Cool on rack. Serve cool or chilled.