HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Add salt, paprika and flour; cook and stir until smooth. You are making a white sauce. Stir in milk and continue cooking until sauce thickens. Add mushroom soup. Cut cheese in small bits. Add and stir until melted. Add celery, pimento and 2 eggs, chopped up. Add onions (you can saute in butter first if you have time). Place alternate layers of sauce and asparagus in a casserole dish. Top with buttered crumbs. Cook at 400° until top looks good and crunchy.
Melt chocolate and butter in top of double boiler. Mix sugar and flour. Beat in eggs. Add to the melted butter and chocolate. Add vanilla plus salt. Pour in a greased pie pan and bake in slow oven (300°) for about 20 minutes. Cool. Top with whipped cream and nuts or serve with ice cream.
Mix all dry ingredients together and all wet ingredients together, then mix all together and pour into an 8 x 8-inch baking dish. Bake at 350° for 60 minutes. Serve with milk, hot applesauce or canned fruit.
Mix stuffing and melted butter/margarine. Combine chicken, soup, milk, peas and onions in pan and bring to boil. Put 3/4 of stuffing in bottom of baking dish. Add chicken mixture and sprinkle remaining stuffing over mix. Bake 10 minutes at 425°.
Saute mushrooms in 1/4 cup butter over moderate heat for 2 minutes. Add ham, zucchini, cream, 1/2 cup butter, salt and pepper. Bring mixture to a boil, reduce heat and simmer 3 minutes. Cook fettuccine until al dente: drain. Add ham and vegetable mixture, combining well. Serve on heated platter, garnished with parsley and sprinkled with Parmesan cheese. Serves 6.
Preheat oven to 400°. Cook broccoli until almost tender; place in an ungreased baking dish. Cream soup and milk until smooth. Pour over broccoli. Sprinkle cheese over broccoli.
Mix crushed wafers or crackers with 1 cube melted margarine. Press into bottom of a 9 x 13-inch pan.
Using hands, mix together the first 3 ingredients. Shape about a teaspoon of mixture around a green, pitted olive. Repeat process until cheese mixture is gone. Chill for at least 1 hour. Place 2-inches apart on ungreased cookie sheet. Bake at 400° for 12 to 18 minutes. Should appear light golden around edges.
Mix all ingredients, except sour cream. Mix well and then mix in cream. Pour in tube pan. Bake 45 to 55 minutes. Take out of pan. Spoon glaze on hot cake.
Beat egg and 1 tablespoon water. Roll chicken in mixture and then in crumbs. Brown in shortening. Pour off fat. Mix all other ingredients except cheese and pour over chicken. Cover and cook in 325° oven for 45 minutes. Remove cover; sprinkle with Mozzarella and Parmesan cheese. Put back in oven until cheese melts.
Cut up fruit and place in large bowl. Bring to boil the cornstarch, water and sugar until creamy. Remove from heat and add strawberry jello. Let cool and pour over fruit. Place in refrigerator until ready to eat.
Preheat oven to 425°. Grease baking pan; set aside. In small bowl, combine butter, ketchup, chili powder, brown sugar and red pepper. Cut each potato lengthwise into 8 wedges. Place in pan and brush with sauce. Bake for 30 minutes, brushing occasionally, until tender.
Combine beef, salt, pepper, milk and oats in bowl; mix well. Shape mixture into meatballs. Brown on all sides in butter in skillet. Transfer meatballs to casserole dish. Combine remaining ingredients in bowl; pour over meatballs. Cover and bake.
Preheat oven to 350°. Mix flour, sugar, margarine and salt as if preparing pie crust. Put in greased 9 x 13-inch pan and bake 10 minutes. Cool. Spread nuts on crust. Combine syrup, chips and butter in double boiler until well blended. Pour over crust and bake again for 10 minutes. Serves 24.
In a small saucepan, combine syrup, butter and brown sugar. Simmer until syrupy. Pour over bottom of 9 X 13 pan. Slice bread into 12 to 16 slices and place over sugar-butter mixture. In a bowl, beat eggs, milk, vanilla and salt. Pour over bread. Cover and refrigerate overnight. Uncover and bake at 350° for 45 minutes. Serve hot or warm or it will harden in pan. This can be reheated. Serves 6 to 8.
Combine 2 cups flour and yeast in mixer bowl; mix well. Combine potatoes, warm water, oil, sugar and salt in small bowl; mix well. Add to flour mixture. Beat at low speed for 1/2 minute. Beat at high speed for 3 minutes. Stir in remaining 3 cups flour by hand to form soft dough. Place on lightly floured surface. Let rest, covered, for 10 minutes. Knead for 10 minutes or until smooth and elastic. Place in greased bowl, turning to coat surface. Let rise, covered, in warm place until doubled in bulk. Shape into rolls. Place in greased baking dish. Let rise, covered, until doubled in bulk. Bake at 375° for 15 to 20 minutes or until golden brown. Yield: 24 servings.
Mix flour, salt, sugar and Crisco like pie dough. Dissolve yeast in warm milk, then mix egg yolks, yeast and vanilla in flour mixture with a little warm milk at a time. Use more flour if needed. Mix dough with hands until it doesn't stick. Put in refrigerator for at least 3 hours. Then roll out on pastry board a little at a time with flour and sugar on board. Cut in small squares and fill with prune nut filling. You can buy prune nut filling or you can make your own. Bake at 350° until brown.
Cream first 2 ingredients slightly. Add remaining ingredients. Mix well. Roll into small balls. Roll each ball in sugar. Place on cookie sheet. Bake at 350° for 10 minutes.
In saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Remove from heat, cover and cool. Fold in sour cream. Pour into baked pie shell and chill for at least 1 hour.
Whip the cheese at low speed until soft and fluffy. Beat in sugar and peanut butter. Slowly beat in milk. Fold in Cool Whip. Pour into shell. Freeze pie, covered. Remove from freezer 15 minutes before serving.
Combine first 5 ingredients. Put steaks in marinade. Place in refrigerator for 2 to 3 hours, turning occasionally. Remove steaks from marinade and place on a preheated grill over medium heat for approximately 7 to 9 minutes for a rare-medium steak. Serves 2.
Combine all ingredients. Add milk and mix to desired thickness. Drop by teaspoon in hot oil.
Thaw spinach; drain. Beat eggs well. Add all ingredients. Refrigerate several hours. Form into bite size balls. Bake on greased cookie sheet at 350° for 20 minutes. You can dip them in your favorite dip.
Boil potatoes in jackets; chill, peel and grate. Melt margarine and cheese; add salt and milk. Combine with potatoes. Add sour cream and onions; blend. Pour into a greased 13x9-inch casserole. Potatoes can be frozen or refrigerated at this point. Bake at 350 degrees about 30 minutes or until bubbly. Serves 12 to 15.
Drain berries and boil juice. Add juice to Knox gelatine. Let thicken. Add Cool Whip. Stir together and pour in container. Let chill several hours before serving.
Heat oil in wok or large skillet until hot. Add chicken, onion and curry powder. Stir-fry until chicken turns white, about 2 to 3 minutes. Add vegetables, sugar and broth; continue cooking until vegetables are just tender, about 3 to 4 minutes. Season with salt and pepper. Serve over rice.
Cream the sugar and shortening. Blend in eggs. Mix in bananas. Sift together dry ingredients. Alternately add dry ingredients and milk to first mixture, mixing well. Add nuts. Mix. Pour into prepared loaf pan. Bake 1 hour at 350°.
Empty beans into 1 1/2-quart casserole. Add additional ingredients. Stir thoroughly. Bake at 350° for 1 hour uncovered.
Cream first 5 ingredients; add soda, baking powder, salt and flour. Mix in 2 cups flour; add buttermilk and last 2 cups flour. Bake at 425° to 450° for 10 to 15 minutes.
Place steak in large glass dish. Layer onions, carrots and potatoes on top. Heat soup with margarine and pour over casserole. Cover and bake at 375° for 1 hour.
Place cheese in bowl. Add egg and mix well. Add flour and salt. Knead lightly until smooth and your hands come clean.
Place 1/2 cup chocolate chips in blender, process at high speed, about 15 seconds, or until reduced to fine particles. Remove from blender and set aside. Over hot (not boiling) water, combine remaining chips and the milk. Heat until chips melt and mixture is combined. The chips and milk mixture will contain flecks of chocolate.
Combine filling ingredients and cook over medium heat, stirring constantly until thickened. Pour in pie shell. Top with meringue and brown.
Stir together mayonnaise, mustard and honey. Add parsley, onions and lime juice. Mix together well. Add vinegar and oil. Salt to taste.
Place 3 feet of wide	aluminum foil on cookie sheet. Put chuck roast on foil. Spread soups (undiluted) over roast. Sprinkle one package of onion soup mix	over roast. Seal aluminum foil well. Bake in a 325° oven for 4 hours. Do not open oven or foil or check on roast. It will be done in the allotted time and you will have gravy.
Mix sugar, syrup and butter in a saucepan and bring to a boil, then cool. In a bowl, slightly beat eggs, and add cooled syrup mixture, stirring gently. Gradually add salt, vanilla and pecans. Pour into an unbaked pie shell and bake in a 350° oven for 25 to 30 minutes.
Combine oil, butter and spices and heat. Mix all other ingredients and pour liquid over it. Stir to coat well. Bake at 250° for 2 hours, stirring every 20 to 30 minutes. After mix is cool, store in an airtight container.
Combine boiling water and coffee. Add cold water to make 1 cup. Sift cake flour, baking powder and salt; set aside. Separate eggs. Place whites in a deep bowl and add cream of tartar. Beat until stiff, but not dry. Gradually add 1/2 cup sugar in beaten egg whites. Continue to beat until whites stand in peaks. Place yolks in large bowl and beat gradually. Add 1 1/2 cups sugar and vanilla. Beat until very thick. Alternately with cooled coffee liquid, fold egg yolks and flour mixture, 1/4 at a time, into beaten whites. Put in a 10-inch tube pan and bake at 350° for 1 hour.
Mix flour and sugar; add melted butter, then buttermilk, beaten eggs, salt and vanilla. Bake in uncooked pie shell until firm in 325° oven for 1 hour.
In medium bowl, combine soy sauce, 1 tablespoon oil, garlic and ginger. Add beef strips; toss well to coat. Cover; marinate 30 to 60 minutes.
After cake is done, melt butter. Add sugar and evaporated milk. Pour on top of cake.
Cut shortening into flour and baking powder; add milk. I mix with a spoon. Turn onto a floured board and roll into 1/2-inch thickness. Cut biscuits. Place on cookie sheet. Melt 1 teaspoon oleo and spread on top of each biscuit. Cook about 10 to 12 minutes in 450° oven.
Drain clams, reserving juice; set clams aside. Cook clam juice, potatoes, carrots, margarine, onion and water for 15 minutes or until veggies are tender. Add rest of ingredients and simmer until heated through. Makes about 3 quarts.
Mix all ingredients together well. Bake 1 1/2 hours at 400°.
Mix meat, eggs, bread and seasoning together. Roll into 1 1/2-inch balls. Roll in flour, mashing flat. Fry. Mix a full glass of water with gravy packet (onion gravy's great) and pour into a pot. Put cooked patties in gravy, simmering while you finish frying rest of patties. Pour off excess grease, but about 2 tablespoons. Pour some of remaining flour in skillet; cook until brown. Pour in water until thin enough to pour over meat. Thin as needed. Season gravy.
Heat oven to 350°. Brown meat; drain. Stir in dressing and Parmesan cheese. Layer 1/2 of the noodles, meat mixture, spaghetti sauce and Mozzarella cheese in a 12 x 8-inch baking dish. Repeat layers. Bake for 30 minutes, or until thoroughly heated. Makes 6 to 8 servings.
Preheat oven to 350°. Grease baking dish with butter. Beat the eggs; add sugar and salt. Stir in milk and corn. Mix well. Bake 30 minutes.
Mix soup with melted butter and apple juice or vinegar. Take 1 cup of the mixture and mix with rice in casserole. Place chicken breasts over rice and pour rest of soup mixture over all. Sprinkle with paprika, almonds and cheese. Bake at 275°, uncovered, for 2 hours. (I use a cooking bag.) (You don't have to use rice.)
Cook potatoes in water until done, soft. Drain, reserving one cup liquid from potatoes. Mash potatoes. Place 1/2 c. very warm, not hot, potato water in a bowl. Dissolve 1 tsp. sugar and the yeast in the water, let stand. Place sugar, salt, margarine and shortening in the hot mashed potatoes. Mix in well with mixer. Add the other 1/2 c. of potato water. Put this mixture in a very large bowl. Cool until very warm (not hot). Mix in yeast then eggs. Add two cups of flour and beat with mixer. Add flour until you have a very nice soft dough, about 6 cups. Put the rest of the flour on dough board or counter. Place dough on the flour and knead until smooth and elastic. Grease a very large pan or bowl and put the dough into the bowl, turning over to grease the top. Cover with a light towel and let rise until double in bulk. Make into rolls or loaves of bread. Bake at 375° for 15 to 20 minutes. Butter tops of rolls or bread when removed from oven.
Melt butter. Mix with Rice Krispies. Add peanut butter and powdered sugar. Roll into balls. Refrigerate 5 to 10 minutes. Melt Hershey bar in double boiler. Stick toothpick in ball and dip in chocolate.
Either stew chicken breasts or cook in oven with 1/4 cup water for 45 minutes at 350°. Pull meat from bones and dice. Combine pineapple chunks with its juice, brown sugar, flour, vinegar, soy sauce and salt. Cook over low heat until thick. Let stand 10 minutes. Add onion and bell pepper. Pour over cooked meat and cook for 5 minutes at 350°. Serve over rice. (This recipe can easily be doubled for more servings or you can substitute pork.)
Melt margarine in 9 x 13-inch pan. Put peaches in pan. Mix together flour and sugar. Add milk and mix real good. Then pour over peaches and bake at 350° until done or brown.
Soak rhubarb in cold water 10 minutes; drain well. Mix in flour, sugar, egg yolks and oleo. Beat egg whites until fluffy. Fold into rhubarb mixture. Pour into an unbaked pie crust. Bake at 400° until done.
Combine first 7 ingredients for dressing. Mix torn fresh spinach, peanuts, raisins, apples, sliced green onions and frozen peas. Just before serving, add the chilled dressing. Also, the spinach should be cold.
Grease and flour a 9 x 13-inch and an 8 x 8-inch pan. Sprinkle the coconut and pecans in the bottom of the pans. Mix the cake mix according to package directions. Pour on top of coconut and pecans. Set aside.
Mix all ingredients together and store in tightly covered jar. To serve, add 2 or 3 teaspoons to 1 cup boiling water.
Mix mayonnaise, catsup, curry powder and salt. Add almonds, celery, onion and dates. Mix well. At this point the mixture may be refrigerated, covered, for up to a week. Preheat oven to 400°. Spoon onto Triscuits and bake for 1 to 2 minutes.
Sift first 4 ingredients in a large bowl. Add rest of ingredients. Beat vigorously for 2 minutes. Fold in 2 cups blueberries. Turn into 9 x 13-inch greased and floured pan. Combine 1/2 cup of sugar with 3/4 teaspoon of nutmeg and sprinkle over top of cake. Bake at 350° for 50 minutes.
In heavy 2-quart saucepan, combine evaporated milk and chocolate pieces. Cook, stirring over medium heat until chocolate melts and mixture is smooth and thickened. Remove from heat. Add crushed wafers, sugar, 1/2 cup pecans and brandy or rum; mix well. Let stand at room temperature 30 minutes. Shape into balls 1 inch in diameter. Roll in remaining pecans. Refrigerate 1 hour or until firm.
Combine all ingredients in a 1-quart casserole dish. Cover and bake at 350° for 35 minutes. Stir before servings. Makes 4 servings.
Blend in dry ingredients. Mix thoroughly and roll into balls. Roll into sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove and place a chocolate kiss on top until cookie cracks. Return to oven and bake 2 to 5 minutes more.
Stir well. Put clean fish in brine 8 to 10 hours. Rinse and dry. Smoke for 8 hours. Wrap in foil. Cook 2 hours at 200°.
Combine water and gelatin in small saucepan. Place over low heat and stir until dissolved and mixture is clear. In a medium bowl, combine condensed milk and lemon juice. Stir in gelatin mixture until well combined. Fold in sour cream. Mix in 1 1/4 cups blueberry filling. Spread mixture evenly into crust. Chill remaining filling. Cover and refrigerate pie for 3 to 4 hours.
In a small bowl, combine the first 4 ingredients. Place tenderloins in an 11 x 7 x 2-inch baking dish coated with nonstick cooking spray. Brush with half the sauce. Bake, uncovered, at 350° for 40 to 45 minutes or until a meat thermometer reads 170°, basting occasionally with remaining sauce. Remove turkey to a plate and keep warm. Transfer drippings to a small saucepan. Combine cornstarch and water until smooth. Stir in drippings. Bring to a boil. Cook and stir for 1 to 2 minutes or until thickened. Stir in browning sauce, if desired. Serve sauce over turkey. Yield: 6 servings.
Simmer beans with water and soup mix for 20 minutes. Drain. Turn into a serving dish. Combine rest of ingredients and mix with beans.
Wash chicken thoroughly. Salt lightly on both sides. Roll in flour. Place in lightly greased baking dish. Cover with aluminum foil. Bake in a 350° oven for 45 minutes. Remove cover. Drain drippings from chicken; pour over top of chicken. Put back in oven, uncovered, until brown.
Dump all of the ingredients together and mix with mixer. Stir in 1/2 cup nuts. Bake at 300° for 1 hour (approximately).
Toss the first 6 ingredients in bowl and top with dressing made with other ingredients. Toss and serve. Store in refrigerator.
The amount of the ingredients you use depends on the amount you want as a finished product. Saute onion in butter. Add chopped potatoes, smoked sausage (cut into small rounds), salt, pepper and parsley. Don't quite cover with water and cook until potatoes are tender. Add milk to make pot as full as you want. Stir over medium heat until heated through. (If you want it thick, add Shaker Gravy Flour according to directions on box.)
Combine sugar, butter, milk and Marshmallow Whip and bring to a boil. Boil 4 minutes, stirring constantly. Remove from heat. Add chocolate bits and stir until dissolved. Add nuts and pour into a buttered pan to cool. Mark into squares. Makes 2 1/4 pounds.
Bake at 350° for 30 minutes. Serves 4. Put drained spaghetti in 9 x 9 pan, shredded cheese on top. Mix egg and milk; pour over top. Top with hamburg and sauce.
Cut a thin slice from top of each pouch bread. Mix filling. Fill pouches carefully, then pat gently to distribute filling. Place on lightly greased baking sheets. Brush tops lightly with oil. Bake at 325° for 30 minutes. When lukewarm, cut into wedges with serrated knife. Serves 6 or more.
Mix flour, cocoa, sugar, soda, salad dressing and vanilla. Slowly add water to batter and beat in well. Bake in 350° oven for about 30 minutes.
Cut broccoli in flowerets. Mix mayonnaise, sugar and vinegar together. Add broccoli and marinate overnight in refrigerator. Right before serving, add onion, bacon and raisins.
Mix cornstarch, sugar and salt; gradually add milk. Cook in double boiler until thick, about 10 minutes, stirring constantly. Slowly add small amounts of hot mixture to egg yolks. Stir, adding rest of hot mixture. Cook 5 minutes; cool. Add butter and vanilla. Slice bananas into cooled, baked shell. Whip 1/2 whipping cream and fold into cream filling. Pour over bananas. Refrigerate. Decorate with balance of whipped cream.
Boil together to thick: sugar, pineapple and flour and then add butter. Cool. Dice apples (peel if desired). Mix Cool Whip and nuts. Add sauce and apples by folding them into mixture. Sprinkle a few chopped maraschino cherries on top. Quick, easy and good!
Saute bell pepper and onion in margarine until tender.	Stir in flour until smooth. Gradually add milk. Stir until smooth. Cook over medium heat stirring until thickened and smooth.	Stir in ham, soup, mushroom, garlic powder and cheeses.	Mix well. Stir until cheese melts. Stir in cooked noodles. Pour into lightly greased 9x13 pan. Top with bread crumbs. Bake 45 minutes at 350° until heated. (Note: Chicken or turkey are also good to use and may be substituted for ham.) Serves 6-8.
Brown onions and celery in saucepan with margarine. Combine all other ingredients except Cheddar cheese soup. Mix well in casserole dish. Heat Cheddar cheese soup in a saucepan and spread over mixture. Cover and bake about 45 minutes or until brown around edges in preheated 350° oven.
Leave hollandaise in the blender container. In a small saucepan, combine wine, vinegar, tarragon, onion and pepper. Bring to a boil and cook until liquid is reduced to 2 tablespoons. Pour into the prepared hollandaise and blend on high speed a few seconds to blend. Serve over asparagus, broccoli or grilled steak.
Combine sugar, cocoa, melted margarine and mix well. Add eggs, milk, vanilla. Pour into pie shells. Bake 35-40 minutes until firm in 350° oven.
Combine skim milk and evaporated milk in saucepan. Heat until scalded. Soften gelatin in cold water. Add sweetener and vanilla. Blend into milk. Pour into freezer tray. Cool to room temperature. Place in freezer until frozen around edges and thick in center. Remove to chilled bowl. Beat until smooth. Combine dry milk and ice water. Beat until consistency of whipped cream. Fold into gelatin mixture. Pour into 2 freezer trays. Freeze until firm. Yields 8 servings.
Mix sugar, eggs and oil. Combine all other ingredients. Mix well and bake in 4 well-greased and floured coffee cans (1 pound size). Fill cans 1/2 full and bake at 350° for 1 hour.
Adjust amount of sauce according to how much cabbage and carrots you use. Heat vinegar; add sugar and oil, and stir until sugar is dissolved. Remove from heat and add salt, pepper and celery seed. Pour sauce over slaw and seal tightly. Let sit in the refrigerator for several hours or overnight.
Mix all ingredients together. Chill for 3 to 4 hours. Serve with crackers.
Combine all ingredients in a kettle or saucepan. Bring to a boil, reduce heat and simmer as long as needed. Check often and add water, as needed. Store in refrigerator and re-use.
Cream together butter, peanut butter and sugar. Then add beaten eggs. Sift soda with 2 cups flour. Add butter mixture. Add more flour if necessary to make a drop batter. Drop by spoonfuls and smash with fork. Delicious cookies. Bake in 400° oven for 8 minutes.
Mix all ingredients in a food processor or blender and refrigerate. Serve with pita bread.
Beat sugar, butter and shortening until light and fluffy. Add almond extract and egg; blend well. Stir in flour and baking powder. (Dough will be stiff.) Divide dough into four equal parts. On lightly floured surface form each part into a roll 6 inches long and 1 1/2 inches thick. Wrap rolls in plastic wrap. Refrigerate at least 1 hour until firm. Heat oven to 375°. Lightly grease cookie sheets. Cut each roll into 12 (1/2-inch) slices. Gently press 1 almond into center of cookie. Brush with beaten egg. Bake at 375° for 10 to 12 minutes or until lightly browned. Makes 4 dozen cookies.
Squeeze juice from oranges and lemons. Prepare a syrup with sugar and water. Mash bananas into citrus juices. Add pineapple juice and sugar syrup. Place in container and freeze.
Rinse raisins in hot water; drain. Combine with biscuit mix, sugar, cinnamon and nuts. Beat egg. Add milk. Stir into dry ingredients. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes. Cool on rack.
Mash banana well. Add milk and blend with beater or shake in jar. Serve immediately or refrigerate and serve later. Makes one serving, about 1 1/2 cups, with 187 calories.
Combine apples, cinnamon, margarine and sugar in dish that can be used as a serving dish. Top with cake mix. Melt margarine and pour over cake. Mix. Sprinkle with cinnamon, if desired. Bake at 300° for 35 minutes or until brown on top.
Mix ingredients (except ice cream) until Rice Krispies are well coated. Press mixture into wax paper-lined 13 x 9 1/2-inch pan. Chill. Remove from pan and cut into 12 (3-inch) squares. Cut 2 pints of ice cream into slices and place between crunchie squares. Wrap and freeze.
Stir cream cheese until very soft; blend in 1/2 cup milk until smooth. Add 1 1/2 cups milk and pudding mix. Beat slowly for 1 minute. Pour at once into 9-inch crumb crust. Chill.