HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a pot, melt butter. Add leek, carrot and broccoli. Cook until tender (5 minutes), but do not brown. Add stock; simmer. Add broccoli; cook 8 to 10 minutes. Pour into food processor and process until veggies are finely chopped but not pureed. Pour soup back into pot. Stir in cream, cayenne and celery seed. Reheat and serve.
Cook the first 5 ingredients until sauce is thick and bubbly. Add the chicken and mushrooms. Serve on toast.
Mix first 5 ingredients and shape into a loaf. Then mix the remaining ingredients and pour over top of ham loaf. Bake in 350° oven for one hour.
Sift flour and salt in bowl. Add egg, sour cream and warm water. Mix together. Knead dough until smooth. Divide dough and roll about 1/4-inch thick. Cut in circles. Fill with one of the following fillings.
Mix together thoroughly. Cook over medium heat, stirring constantly. Bring to a boil for 1 minute. Remove from heat and cool about 30 minutes. Pour in graham cracker crust. Let set in refrigerator until chilled and firm. Top with Cool Whip before serving.
Cut all fruits in small pieces and mix together with nuts. Dredge with flour. Cream Crisco. Add sugar gradually, creaming after each addition. Mix eggs, one at a time, to sugar and Crisco. Add spices and salt to the fruit mixture. Now add your blended Crisco, sugar and eggs to fruit and spices. Add juice as needed. Mix with hands thoroughly.
Prepare pastry for a double-crust 9-inch pie. Line 9-inch pie pan with 1/2 of the pastry dough. Combine pie filling ingredients and pour over pie crust in pan. Dot with 1 tablespoon oleo. Adjust top pastry; seal well (wrap well now and freeze if desired). Bake at 400° for 35 to 40 minutes.
Heat oil (1-inch) to 350°. Fry tortilla, turning once until lightly browned. Drain on paper towels. Spread with refried beans, salsa, cheeses, olives and onions.
Mix graham cracker crumbs with 1 stick melted butter. Press into glass casserole dish. Mix powdered sugar and 2 sticks softened butter together and spread over crust. Slice bananas (long ways) and place over powdered sugar mixture. Spread drained pineapple over bananas. Spread Cool Whip over pineapple. Sprinkle nuts and cherries on top. Keep refrigerated.
Preheat oven to 400°. Cook and drain ground beef. Add Ragu. Cook noodles until tender. Drain. Mix egg, salt, pepper and Parmesan cheese with cottage cheese. In an 8 x 11 1/2-inch baking dish, layer 1/2 noodles, Ragu mixture, cottage cheese mixture and Mozzarella. Repeat layers. Bake 15 to 20 minutes.
Brown ground beef, onions, pepper and celery in saucepan. Drain. Add to cooked rice and canned soup. Mix well. Top with shredded Cheddar cheese. Bake at 350° for 1 hour.
Measure flour and shortening into bowl. Cut shortening into flour. When mixed well add water one tablespoon at a time until flour is moistened and dough cleans of side of bowl. Form into ball on a floured pastry cloth and flatten. Roll out dough to fit into a pan. Fold into quarters and unfold in pan. Sprinkle inside of dough with cinnamon.
Warm sauce, stir in 1 cup of grated cheese. Cover each cooked noodle with 1\3 cup of sauce mixture. Roll up each noodle and place in 9x13-inch pan. Spoon remaining sauce over rolled noodles. Top with mozzarella cheese. Cover and bake at 350° for 45 min. to 1 hour. Cooked Italian Sausages also can be rolled in with noodles.
Brown meat; drain. Boil noodles according to directions on box. Cover bottom of 9 x 13-inch casserole dish with tomato sauce. Add 1 layer of noodles. Sprinkle ground beef, Mozzarella cheese and Parmesan cheese on top of noodles. Continue layering until all ingredients are used. Bake at 350° for 30 minutes.
Preheat oven to 350°. Butter a 1 1/2-quart casserole dish. Cover the bottom with a single layer of potatoes. Sprinkle generously with salt, pepper and flour; add a few dots of butter. Repeat until all potato slices are used. Pour milk over the potatoes. Dot with remaining butter. Bake 1 hour.
Mix flour, powder, salt, sugar and 2 tablespoons cocoa. Add milk, butter and vanilla; mix until smooth. Add pecans. Put into greased shallow 1 1/2-quart baking dish. Mix brown sugar and remaining 4 tablespoons cocoa; sprinkle over mixture in dish. Pour 1 1/2 cups boiling water on top. Do not mix; leave in layers. Bake for 40 minutes at 350°. Serve warm or cold with vanilla ice cream. When done, it will have chocolate cake on top and chocolate fudge pudding on the bottom.
Heat oysters in their liquid until they start to curl. Add salt, pepper, butter and milk. Heat just until it starts to boil, but do not boil. Serve with crackers.
In large bowl beat butter and sugar together at medium speed until light and fluffy. Add remaining ingredients except flour. Beat well. Reduce mixer speed to low and add flour 1/2 cup at a time. Beat just until blended. Grease and flour 9 x 13-inch pan and spread mixture evenly into it. Bake at 325° about 60 to 70 minutes or until inserted toothpick comes out clean. Remove from pan and cool.
Dissolve jello in hot water and add cranberry sauce. Stir good. Add other ingredients. Stir while it jells 1 or 2 times. Refrigerate until time to eat.
Boil chicken and remove skin and bones, pull a part into bite size pieces. Steam or microwave broccoli until crunch tender. Grease or spray 9 by 13 inch casserole dish. Layer chicken and broccoli in dish. Sprinkle with garlic salt and dots of butter. Cover lightly with 1/2 grated cheese and sprinkle almonds.	Mix soup, sour cream, remainder of cheese and wine. Heat until mixed thoroughly. Pour over chicken and broccoli. Sprinkle with almonds, paprika and a wee bit of cayenne.	Bake at 375° until bubbly throughout, approximately 35 to 45 minutes. Serve.
Place ingredients in order given in 9 x 13-inch pan. Bake at 350° for 40 minutes.
Blend veggies, thawed and drained with soup, milk, salt, chicken, 1/2 cup of cheese and 1/2 can of onions. Spread mixture into greased 9 x 13-inch baking dish. Bake at 400° for 20 minutes. Sprinkle remaining cheese and onions on top of dish. Bake 3 to 5 minutes or until cheese melts and onions are brown.
Mix milk, sugar, vinegar, salt, pepper and mayonnaise until well blended. Toss with cabbage. Garnish with peanuts.
Combine blueberries, sugar, flour and lemon juice in saucepan. Cook over low heat, stirring occasionally until thick. Remove from heat and cool completely. Mix milk, Cool Whip and cream cheese. Pour 1/2 blueberry mixture into cooked and cooled pie crust, then pour 1/2 Cool Whip mixture. Repeat layers. Cool. Serve cold.
Melt margarine and cook zucchini and onion in a 10-inch skillet until tender. Add the next 5 ingredients to mixture. In bowl, mix eggs and Mozzarella cheese. Add zucchini, etc., to this and mix. In baking dish, press over bottom and up sides to form crust the dinner rolls. Dump zucchini and cheese mixture in and bake 18 to 20 minutes in 375° oven. Knife inserted in middle should come out clean.
Sift together the dry ingredients. Cut in shortening and add milk slowly. Drop by spoonfuls on top of stew. Cover tightly and cook 12 minutes.
Spread the tube of sugar cookies as a crust on a 14-inch pizza pan and bake at 350° for 10 to 12 minutes. Cool. Combine the cream cheese, confectioners sugar and 1/2 teaspoon vanilla until well blended. Spread over crust. Arrange well drained fruit over topping. Mix a glaze with the water, cornstarch and sugar. Boil 1 minute and add 1 tablespoon oleo and 1 teaspoon vanilla. Cool slightly and then brush over top of fruit.
Mix all dry ingredients; add pineapple, oil, eggs, vanilla and bananas. Mix until blended by hand. Pour into greased Bundt pan. Bake at 350° for 1 hour.
Toast bread and quarter it. Serve. Can also be used for chips. For larger amount, add 1/2 cup more Miracle Whip.
Press butter and vanilla wafers in bottom of 9 x 13-inch pan. Beat together for about 8 minutes butter, confectioners sugar and egg. Spread over crumbs. Stir together cranberries, apples, pineapple, sugar and marshmallows and put on creamed mixture. Top with whipped cream.
Blend flour, sugars, and shortening. Reserve 1 1/2 cup of flour mixture for topping.	Add milk and baking soda together until soda is dissolved.	Add to remaining flour mixture, along with eggs, baking powder and salt. Blend until all is moistened. Batter will be lumpy. Pour into greased 9 inch x 13 inch pan. Place reserved flour mixture on top. Bake at 375° for 45 minutes.
Bring to a boil the margarine, cocoa, oil and water. Mix sugar and flour. Add eggs, buttermilk and vanilla. Add hot mixture and beat just until smooth. Pour into greased and floured 13 x 9-inch pan and bake at 350° for 25 minutes. Cake will look wet on top.
Blend ingredients together until smooth. Chill dough for at least 2 hours. Roll into small balls. Roll balls into mixture of 3 tablespoons sugar and 3 tablespoons cinnamon. Bake at 400° on ungreased cookie sheet for 8 to 10 minutes. Makes 2 dozen.
Mix ingredients together and chill 3 hours. This will keep a long time in the refrigerator. Spread on Ritz crackers. Bake 10 to 12 minutes at 350°, then cool. Top with frosting.
Cut shortening into flour and salt. Combine egg, water and vinegar. Add all at once to flour mixture. Blend until flour is moistened. Yields three (9-inch) pie shells. Can be frozen.
Mix sweet potatoes, margarine and sugar. Add flour and mix well. Roll out dough and crust into miniature biscuits. Bake at 425° until golden brown (approximately 15 to 20 minutes). Serve hot with butter and honey.
Preheat oven to 300°. Combine crumbs, pecans, sugar and butter. Press firmly on bottom of 9-inch spring-form pan.
Combine eggs, sugar and salt. Beat in large bowl. Add flour, almond flavoring and melted oleo. Pour into 8-inch pan. Sprinkle with almonds and sugar. Bake in 325° oven for 25 minutes or until golden brown.
Cream butter, sugar & brown sugar. Add eggs & vanilla. Mix together flour & oatmeal (put small amounts in blender until it turns to powder). Mix all ingredients then add chocolate chips, hershey bar & nuts. Roll dough into golf ball sized balls & place on an ungreased cookie sheet 2-inches apart. Bake at 375 for 10-12 minutes. Makes 112 cookies.
Combine all ingredients. Refrigerate at least 2 hours before serving. Good with all vegetables.
Preheat oven to 350°. Generously grease loaf pans. Combine the first 5 ingredients in large bowl and mix on medium speed of mixer until well blended. Sift together flour, baking powder and salt. Blend into egg mixture on low speed. Add seed and vanilla and beat well until smooth. Turn into pans and bake until golden and bread tests done, 60 to 65 minutes. Makes 3 large loaves or 9 mini loaves.
Combine cornmeal, flour and sugar in medium bowl; mix well. Add 3 tablespoons bacon drippings, eggs and buttermilk; mix well. Heat remaining 2 tablespoons bacon drippings in 10-inch cast-iron skillet until sizzling hot. Pour batter into skillet. Cook over medium heat until batter is bubbly. Bake at 400° for 35 to 45 minutes or until brown. Yield: 10 servings.
Dissolve gelatin in boiling water. Add orange juice. Chill until slightly thickened. Prepare topping mix according to package directions. Blend in cheese. Stir in pecans. Fold into gelatin mixture and pour into an 8 x 13 x 2-inch pan.
Brown meat slightly in oleo or bacon drippings. Combine all other ingredients and mix well. Add meat and bacon drippings. Bake, covered, in a baking dish at 350° for 1 hour.
Bring pineapple to a boil. Stir dry jello into pineapple and mix well. Chill until partially set. Stir in buttermilk. Chill again until partially set. Fold in Cool Whip. Refrigerate until firm.
Prepare Dream Whip according to package in a large bowl. Add cream cheese, vanilla and sugar. Mix with an electric mixer on medium speed. Set aside. In a small bowl mix crumbs and butter. Spread 1/2 of the crumb mixture into the bottom of a deep casserole dish, pressing down evenly. Pour 1/2 of Dream Whip mixture into dish, spreading evenly. Pour cherry pie filling in next and top with remaining Dream Whip. Add remaining crumbs to top and chill for 1 hour.
Mix bread crumbs and cheese. Beat together milk, eggs and salt. Roll chicken in egg mixture and then in crumb mixture. Put on greased sheet pan. Put one generous tablespoon melted margarine on each breast half. Bake at 325° for about 40 minutes or until lightly browned. Bottoms will brown more quickly. Turn if necessary. If large breasts are used, this will serve 10 to 12.
Defrost potatoes. Butter 9 x 13-inch baking dish. Combine 1/2 margarine with all ingredients, except corn flakes, in a large bowl. Pour into baking dish. Mix remaining margarine with corn flakes and top casserole with them. Bake for 45 minutes at 350°.
Sift together flour, salt, cinnamon, baking powder and baking soda. Set aside.
Preheat oven to 400°. In a large bowl using an electric mixer at medium speed, cream butter with sugar. Beat in cinnamon and vanilla. Stir in flour. Using floured hands, pinch off a piece of dough and place 1 inch apart on a large baking sheet. With your thumb, make a dent in the top of each ball. Dollop a heaping 1/4 teaspoon raspberry preserves in each dent. Bake for 12 minutes until the dough is set and preserves are bubbly. Cool 10 minutes on cookie sheet, then transfer to a rack to cool.
Mix oil, nuts, sugar, carrots, egg yolks and hot water. Sift together dry ingredients and combine with others. Fold in egg whites. Bake in a tube pan at 325° for 1 hour. Combine 1 cup sugar and 1 cup orange juice. Bring to a boil. Pour over cooled cake.
Bake cake layers and let cool completely. Make pudding, put in refrigerator to set. Place on cake layer in glass bowl. Put 1/2 pudding on top. Put other cake layer on top of first layer and remaining pudding on top of second layer. Top with Cool Whip.
Mix crabmeat and cream cheese. Add garlic powder and salt. Brush wonton skins with egg. Drop 1 teaspoon filling off center on skin. Fold into triangle. Seal and crimp edges. Brush with egg. Fry in hot fat for 1 1/2 to 2 minutes.
Beat eggs; add milk, salt and butter. Sift baking powder with flour. Add to egg mixture. Beat well. Add cheese. Drop by tablespoon in hot oil. Cook 5 minutes.
Preheat oven to 400°. Thaw pastry 30 minutes. Roll sheet out on a lightly floured surface to a 15-inch circle. Slice chilled Brie in half (horizontally) and layer with almonds. Reassemble and place in center of pastry. Brush pastry edges with egg wash and pull up sides to enclose Brie. Place, seam side down, on ungreased baking sheet. Decorate with a cross of the leftover dough, braided. Brush with egg wash. Bake for 20 minutes or until golden brown. Let stand 10 minutes before serving. Makes 12 servings.
Combine ingredients in mixer bowl. Blend at low speed, then at high speed until smooth and fluffy, about 5 minutes.
In hot oil in heavy pan, fry garlic and onion until soft. Add beef; cook and stir until crumbly. Mix in salt, pepper, rosemary and tomato paste, blended with water. Simmer uncovered for 30 minutes.
Drain apricots, reserving 2/3 cup syrup. In a food processor, puree until smooth, drained apricots, reserved syrup, drained mandarins, egg white and lemon juice. Pour mixture into a shallow pan and freeze until firm. Return to processor and again puree until smooth. Spread in pan again and freeze until firm. Process and chill a total of 3 times. Serves 8 to 10.
Grate the cheese on the large openings of the grater. Lay a large piece of wax paper on the counter first, then start this process: put down layer of grated cheese, mayonnaise, some pimentos and a handful of pickles. Fold it over and over, starting from the bottom layer. The repeat the process and fold again and do this until you have used all your ingredients. Put in jars and refrigerate.
Combine all ingredients in bowl (you may have to knead with your hands). Form into 1-inch balls and roll in graham cracker crumbs. Store in an airtight container in the refrigerator.
Brown meat. Drain fat. Add tomato sauce (or spaghetti sauce). Season to taste. Add onions and bell peppers. Layer uncooked lasagna noodles, Mozzarella, Cheddar and Monterey Jack cheeses, sauce, cottage or Ricotta cheese, topping with Parmesan. Repeat layers until top, ending with sauce and leftover cheeses. Add 1/2 cup of water, pouring around the edges. Bake 30 to 45 minutes or until cheese on top is brown, in 350° oven.
Cook until thick. Remove from heat and add 1 box strawberry jello (small) and mix together. Cool, then add 4 or 5 cups of strawberries. Stir together. Pour into cooked pie shells and top with whipped cream. Let this set in refrigerator before cutting. If frozen strawberries are used, let thaw slightly and drain juice out before using.
Put in 9 or 10-inch square pan in the order in which it is listed. Do not stir. Be sure to cover all ingredients when pouring on the sweet milk. Bake for 30 minutes at 350°. Cool and cut into squares.
Melt butter in 9 x 13-inch pan. Layer crumbs, coconut, chips and pecans. Pour 1 can Eagle Brand milk on top. Bake 25 minutes at 350°.
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, eggs and 2 cups of the flour. Beat until smooth and then gradually add rest of flour until smooth and elastic. Cover; let rise 1 1/2 hours. Punch; let rise again. Divide dough in half. Roll out into 15 x 9-inch size. Spread with butter and sprinkle with brown sugar and cinnamon. Roll and cut. Put in greased pans. Repeat with other half of dough. Let rise again 40 minutes. Bake in 375° oven for 20 to 25 minutes. Frost with powdered sugar frosting while warm.
Cut venison into 1-inch thick slices. Brush with soy sauce. Sprinkle with garlic salt, salt and pepper. Dredge lightly in flour. Brown steak on both sides in hot oil in a large skillet. Transfer to a 13 x 9-inch baking dish and set aside. Drain drippings from skillet. Add margarine. Cook 1 to 2 minutes, stirring constantly to loosen particles. Stir in water and cook until heated. Pour over steak. Put onion over steak. Sprinkle with parsley flakes. Cover and bake at 325° for 1 hour and 15 minutes.
Note: Prepared crepes can often be located in freezer department of stores. If not available, serve sundae style.
Press the hash browns onto the bottom and up the sides of a greased 9 inch pie plate, forming a shell. Sprinkle with broccoli. In a bowl, beat eggs, sour cream and salt. Stir in cheese and pour over broccoli.
Spray a 9 x 13-inch cake pan with Pam. Put cherry pie filling in pan, then pour crushed pineapple over the cherries. Spread evenly over pan. Sprinkle dry cake mix over the cherries and pineapple as evenly as you can. Melt margarine and pour over cake mix. Sprinkle the nuts over the cake mix. Bake for 1 hour at 350° and 10 minutes at 375° or until done.
Combine rice, soup and chicken. Put in 9 x 13-inch pan. Bake until brown and hot.
Heat beet juice to boiling. Add to boiling water, then to lemon jello. Pour into mold and set. Very attractive at Christmas.
Prepare cake according to box directions. Pour 1/2 batter into greased and floured 13 x 9-inch pan. Bake 20 minutes at 350°. Melt caramels with margarine and milk; spread over hot cake. Sprinkle chocolate chips, then nuts. Pour remaining batter on top. Bake for 10 to 15 minutes longer at 350°. These are excellent!!
Put apples in pot with about 3 inches of water. Cook on low heat until tender. Remove apples from heat and add sugar and spices. Do not drain. Let cool. Let biscuits come to room temperature. Sprinkle flour on wax paper. Roll biscuit until size of hand. Cover one side of dough with apples, fold and pinch edges together. Do this for each biscuit. Fry in margarine until brown on both sides. Add margarine as needed, cook slow.
Blend ingredients and pour over chicken. Cover. Bake at 350° for the first 45 minutes, then uncover and bake 50 minutes more.
Chill overnight before serving for best taste. Hollow out inside of bread to make a bowl. Cut up pieces into bite size pieces. Place each half of bread on platter. Fill each section with sour cream mixture. Place cut pieces of bread around the bread on platter. Dip bread pieces into mixture. You may also cut up celery, cucumbers or anything you may like and place on platter with the bread pieces. When the bread is empty, cut into bite size pieces, also.
Prepare brownie mix as directed on box and spread over 11 x 13-inch nonstick jelly roll baking pan or cookie sheet. Bake at 350° for 15 to 20 minutes. Test with toothpick. If toothpick is wet, bake a few more minutes. While brownie mix is baking, prepare sauce (icing). In saucepan, mix water and margarine. Heat until margarine melts. Add cocoa, vanilla and confectioners sugar. Stir and make sauce thick enough to spoon or pour over brownies. If too thick to pour, add water until desired thickness is obtained. Remove brownies from oven when done. Spread marshmallows over brownies. Return brownies (with marshmallows) to oven for 1 to 2 minutes. Do not leave brownies in oven too long or they will be too hard to cut. Remove brownies/marshmallows from oven and pour icing over hot marshmallow. Swirl in with spoon. Sprinkle pecan pieces over icing, if desired. Let cool. Cut, eat and enjoy.
Mix with hands, roll out and bake about 20 minutes at 300°. Roll in powdered sugar and bake again 20 more minutes.
Cover first three ingredients with boiling water and cool. When lukewarm, add remaining ingredients. Mix well and let stand until doubled in bulk. Work down and knead well and make into rolls. Let rise again. Cook at 400° until brown as you like.
Mix together stuffing mix and oleo. Press all but 1 cup in dish. Mix together and heat soups and milk. Remove from heat and add remaining ingredients. Pour over stuffing. Top with remaining cup of stuffing mixture. Bake at 350° for 35 to 40 minutes.
Mix. Spread this mixture on top of the nuts. Bake at 350° for 45 minutes in a greased pan.
Line a 9 x 13-inch pan with croutons. Place sausage and cheese on top. Mix eggs and milk and pour on top. Cover and refrigerate overnight. Bake at 350° for 50 minutes or until golden brown.
In a saucepan, combine vinegar, garlic, pepper, bay leaves and soy sauce. Put in chicken to soak for 20 to 30 minutes. Add water and simmer, uncovered, until tender. Serve with rice.
Preheat oven to 450°. In a large plastic bag or bowl combine oil and soup mix. Add potatoes, peeled or unpeeled. Stir or shake in bag until evenly coated. Put potatoes in a shallow roasting pan. Bake, stirring occasionally, for 40 minutes or until potatoes are tender and golden brown.
Cream together the sugar and shortening. Add the eggs and mix well. Sift the flour, soda, cinnamon and salt and add to the creamed mixture. Add the apples and nuts, if desired. Bake at 350° for 45 minutes.
Pop corn and place in large brown paper bag; set aside. May add 2 cups of peanuts. Combine sugar, butter, Karo and salt in 2-quart glass bowl. Mix well and microwave on High setting for 3 to 4 minutes, stirring after each minute, until it begins to boil. Cook 2 minutes more. Stir in soda and mix well (will foam). Quickly pour in paper bag over the corn. Shake well and cook another 1 1/2 minutes. Shake thoroughly and empty in a large pan to cool.
In a 9 x 13-inch pan, pour in melted butter; sprinkle sugar over top of butter. Sprinkle with cinnamon. Lay bread over mixture. Blend eggs and milk. Pour evenly over bread. Bake at 350° for 45 minutes.
Dissolve bouillon cube in hot water; bring water to a boil. Add rice and cook 15 minutes. In pan, saute onion, green pepper, celery and carrot in butter. When rice is cooked, mix the rice with the sauteed vegetables. Add salt, pepper and paprika or spices as desired.
Preheat oven to 300°. Line each muffin cup with a separate piece of foil. Child takes all paper off crayons. Breaks crayons into 1-inch pieces (approximately). Put crayons into each foil-lined muffin cup (cups should be about half full of loosely piled crayons).
Put pie filling in big dish. Mix all other ingredients and put on top. Bake at 350° until brown, about 1 hour.
Cream butter, sugars, vanilla and eggs. Add and sift flour, soda and baking powder. Mix in oatmeal, coconut and cereal. Mix well. Drop by teaspoonfuls on baking sheet. Bake at 375° for 10 minutes. Makes 6 dozen.