HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and celery in butter until soft. Add turkey, half of the noodles, mushroom soup, soy sauce and milk or broth. Pour into buttered casserole. Top with remaining noodles and cashews. Bake at 350° until heated, 30 to 35 minutes.
Mash 1 cup blueberries. In 2-quart saucepan, stir together sugar and cornstarch. Gradually, stir in water until smooth. Stir in the mashed blueberries and lemon rind. Cook over medium heat, stirring until thickened. Boil gently for 1 minute. Pour into a bowl; cover with wax paper; cool. Fold in remaining blueberries. Whip cream. Spread 1 1/2 cups cream over bottom and sides of pie shell. Fill with blueberry mixture. Garnish with whipped cream. Chill until set (3 hours).
Combine green onions, parsley, lemon juice and pepper. Spread onion mixture in each trout cavity. Spray trout on both sides with cooking spray, then coat with cornmeal. Heat 1 tablespoon of the oil in a wide nonstick frying pan. Add half of the fish and cook over medium heat, turning once, until fish is lightly browned and flakes easily when prodded in thickest portion. For a 1-inch thick fish, allow 5 minutes on each side. Cook remaining fish, using remaining oil, if necessary. Makes 6 servings.
Make cake as directed on cake box. Pour into a 9 x 13-inch pan. In a bowl, blend until smooth the Ricotta cheese, eggs, vanilla and sugar. Pour this mixture over top of cake batter. Bake 1 hour at 350°.
Put all in crock-pot. Add 1 cup cheese to top. Cook on low for 3 hours. Do not lift lid until done.
Cut meat in 1/2 to 1-inch pieces (drain well). In a big, heavy pot, put in oil and gently fry garlic, ginger and onions until soft and golden. Add curry powder, salt and vinegar; mix well. Then add diced meat and coat well with spices. Add tomatoes, chillies and mint. Cook until meat is tender. Add garam marsala and cook 5 minutes longer. Serve with rice.
Cut cheese and margarine into small pieces and mix all together. Put in greased baking dish. Bake at 350° for 1 hour.
In a small mixing bowl, combine cream cheese, butter and vanilla with electric mixer at low speed. Beat until smooth and fluffy. Gradually add sugar and continue beating at medium speed until nice and fluffy.
Brown hamburger in skillet and drain grease. Cook broccoli according to directions. Mix both soups together with 1 cup milk. Cook until no longer lumpy. Put 1 pie crust in pie dish. Mix hamburger, broccoli and mushrooms with 1/2 of soup mixture. Pour in crust and top with second pie crust. Bake at 400° until pie crust is brown. Use remaining soup as gravy on sliced wellington. Serves 8.
Combine ingredients. Drop by spoonful onto cookie sheet. Bake at 400° until lightly browned.
Mash potatoes in a serving dish able to go from oven to table. Make mashed potatoes as you normally would using milk, butter and salt (if you use salt). Try not to make them over mushy or lumpy; add a dash of garlic powder while mashing. Mix in (not with electric mixer) most of the shredded Mozzarella. You can shred and add more cheese if you love Mozzarella. Melt 1/2 stick butter and add most of the breadcrumbs to the butter. Pour over top of mashed potato mixture and smooth out with spoon. Sprinkle remainder of shredded Mozzarella and then remainder of dry breadcrumbs over top. Cover with foil and bake in oven at 350° for 20 minutes.
Place 1 tablespoon coconut in each of four 6 ounce custard cups. Combine chocolate pieces, evaporated milk and water in saucepan. Stir over low heat until well blended. Slowly stir in chocolate mixtures, blending well. Pour into custard cups. Place custard cups in 10-inch skillet and pour boiling water around cups to custard level. Bring water to full rolling boil. Cover skillet and simmer for 5 minutes. Let custard set about 15 minutes.
Put all ingredients in large bowl (except pie crust). Mix well. Follow directions on pie crust and then put mixture into pie crust. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees for 40 to 50 minutes or until knife comes out clean. You may want to put a cookie sheet under pies while cooking.
Mix ingredients together in a large bowl. Shape mixture into a loaf and place in a greased loaf pan or baking dish. Bake at 325° for 60 minutes. Take loaf out of oven and place cheese slices on top. Bake an additional 15 minutes.
Cook carrots in lightly salted water until tender. Drain, mash and add cheese and finely chopped pepper and canned milk. Top with buttered bread crumbs. Bake at 350° for 45 minutes.
Melt chocolate and marshmallows in milk in double boiler. Cool and when mixture begins to thicken, fold in whipped cream. Pour mixture into graham cracker crust (8-inch) and chill until firm.
Brown ground beef and onion in cast-iron pan. Then add the kidney beans and tomato soup and put in chili powder, salt and pepper. Put in water and cook over medium heat.
Mix potatoes, salt, soup, cheese, 1/2 c. butter, pepper, onion, and sour cream. Pour into 9 x 13 inch pan. Combine crushed corn flakes and the remaining 1/2 c. butter. Spread on top of potatoes and bake at 450° for 45 minutes.
Drain fruit for salad, mandarin oranges and pineapple. Add pie mix. Chill (overnight is better). Before serving, add melon balls, bananas or strawberries.
Combine sugar, cornstarch and salt; add water. Boil until turns color. Add egg yolk. Cook 6 minutes. Add butter, lemon rind and lemon juice. Cool. Pour into cooked pie shell.
Combine first 7 ingredients in a 9 x 13 baking dish. Add shrimp and toss to cover. Refrigerate 1 hour.
Place margarine, raw quick oats and the boiling water in a bowl. Stir once or twice and set aside for 20 minutes. Combine sugar, brown sugar, eggs, flour, salt, soda, baking powder, nutmeg and cinnamon. Thoroughly blend the oat mixture with the other ingredients. Pour into a 9 x 12-inch baking pan. Bake 40 minutes at 375°.
Mix cracker crumbs with butter. Arrange alternate layers of cracker crumbs and scallops in a 9-inch pie tin or flat casserole, making 3 layers of crumbs and two layers of scallops. Pour the cream over the top, dut with salt, pepper and paprika. Bake in hot (425°) oven for 20 to 30 minutes. Don't overcook.
Sift dry ingredients and work in shortening with a pastry blender. Add syrup and buttermilk to make a soft dough. Turn out on a floured surface; flip around a few times, then flatten out into a circle about 1/2-inch thick. Cut into 8 wedges (a pizza cutter works great). Put on a slightly greased cookie sheet. Bake at 350° for 15 to 20 minutes. Top will be only slightly brown. Recipe may be doubled to make 16 at one time.
Mix sugar, butter and flour. Add eggs one at a time. Add flavor and milk. Pour into pie shell. Bake.
Boil potatoes in jackets in 1 tablespoon salt. When cooked, peel and dice. Add chopped onion and mix with sauce made in the following manner: Cut bacon in small pieces and fry. Add flour, sugar, butter, salt, pepper, vinegar and water. Bring to a boil, it will thicken. Remove from heat. Add cream and mix with potatoes. Serves 10.
Combine first 5 ingredients in mixing bowl. Beat 2 minutes. Pour into greased 9-inch pie plate. Drain peaches and reserve juice. Place peaches over the batter in the plate. Mix the cream cheese, sugar and 3 tablespoons reserved juice until smooth. Spoon to within 1-inch of edge of batter. Sprinkle with cinnamon. Bake at 350° for 30 minutes.
Cook squash until tender. Drain. Melt butter and mix with stuffing mix. Place half of stuffing in bottom of casserole, then a layer of squash, then a layer of carrots, then a layer of onion. Blend sour cream, cream of chicken soup and milk. Pour over top of casserole. Put other half of stuffing on top. Bake at 350° for 45 minutes. Sprinkle cheese on top the last 5 minutes.
Cut into bite size pieces. Mix chicken with chestnuts, soup, celery, onion and sour cream together. Cover bottom of buttered casserole with 1/2 crushed cracker crumbs. Add chicken mixture and top with remaining crumbs. Dot with butter and bake at 350° until bubbly.
Mix 1 part water to 1 part vinegar in a spray bottle. If unusual streaking occurs first time, it's due to the wax that some commercial cleaners contain. Remove wax with a little rubbing alcohol and then clean with solution.
Heat the grape jelly and chili sauce over medium heat until well blended. Add the kielbasa. Put the mixture into a crock-pot and cook for 45 minutes.
Put fruit and 1 cup sugar in boiler and warm, do not boil, but melt good. Put butter in 3 quart Pyrex dish. Set in oven and melt. Sift flour, 1 cup sugar, baking powder and salt together; add milk. Pour batter in butter, put fruit on top and bake at 350° until crust is brown, about 1 hour.
Cook spaghetti until barely done. Heat margarine, onions and knockwurst in skillet and saute for 5 minutes. Stir in the soup, beer, sour cream, mustard and caraway seed. Simmer for 10 minutes. Layer this mixture with spaghetti in a 3-quart casserole. Bake at 350° for 20 minutes.
Sift powdered sugar over table (cover table well). Boil sugar, water and syrup to 310° (hard crack). Take off heat and add flavoring and coloring. Stir quickly because candy will harden quickly after removed from heat. Pour over powdered sugar. Cool and break.
Mix together and serve with carrots, celery, zucchini, peppers, etc.
Cook and stir meat and onion until meat is brown; drain. Add remaining ingredients; heat to boiling, stirring frequently. Remove heat; cover and simmer for 30 minutes. Cool. Divide among five (1-pint) freezer containers and freeze.
Preheat oven to 350°. In large skillet, heat 1/2-inch oil over medium heat. Flour cubed steak and brown on both sides about 3 minutes each side. Place cubed steak in baking dish.
In colander, mix zucchini and salt. Let drain about 15 minutes, squeezing out excess liquid with back of spoon. Mix well drained zucchini (about 1 cup) with remaining ingredients. Drop by tablespoonfuls into 1/2-inch hot oil in skillet and fry until brown on both sides. Drain on absorbent paper. Serve hot. Makes about 12.
Mix water, sugar and margarine and bring to a boil. Pour over dumplings that have been placed in baking dish.
Wash raisins in hot water and drain. Cream sugar and shortening. Add eggs. Add milk combining with oatmeal and raisins. Mix well. Add flour sifted with salt, soda and cinnamon. Beat thoroughly. Drop by teaspoons on greased cookie sheet and bake at 350° for approximately 10 to 12 minutes or until slightly brown.
Combine instant pudding mix with (save 1/2 cup) pineapple juice and milk in a large bowl. Beat on low speed for 2 minutes. Fold in pineapple tidbits and yogurt. Place 1/3 of cake cubes in bottom of 16-cup glass bowl. Drizzle with 3 tablespoons pineapple juice. Spoon 1/3 pudding mixture over this; repeat, ending with pudding mixture. Cover and chill 4 hours or overnight.
Cut suet into tiny pieces and melt in a 9 X 13 inch glass baking dish. Take out cracklings. Add broth from roast. Mix rest of ingredients, pour over suet (and broth). Do not stir. Bake 10 minutes at 400 degrees, then 15 minutes at 300 degrees.
Marinate chicken pieces in mixture 4 to 6 hours or overnight. Cook as usual on grill.
Heat oil in wok or skillet. Stir-fry chicken; remove. Stir-fry onions and carrot.
In large mixing bowl, beat cream cheese until fluffy. Beat in condensed milk until smooth. Stir in lemon and vanilla. Pour into crust. Chill until set (3 hours). Top with desired amount of pie filling before serving. Refrigerate leftovers. Makes 1 - 9 inch pie.
Dip meat in flour. Brown and saute onion, garlic and mushrooms in fat. Combine remaining ingredients; pour over meat. Simmer 1 hour. Serve over noodles.
Cook macaroni in boiling salted water until tender; drain and set aside. Melt butter; blend in flour. Add milk. Cook until thick, stirring constantly. Add salt, pepper, onion and cheese. Stir until cheese is melted. Mix sauce with macaroni. Put in 1 1/2-quart casserole. Bake in 350° oven for 45 minutes or until bubbly and browned. Serves 6 to 8.
Beat shortening and sugar until creamy. Add eggs, cooled chocolate and vanilla. Mix in other ingredients and blend well. Chill dough. Shape stiff dough into balls about 1-inch in diameter. Roll the balls in 1/4 cup sugar and place about 2-inches apart on an ungreased baking sheet. Bake at 400° for 8 to 10 minutes. Cool on paper. Store covered. Yields 4 to 5 dozen.
Mix all but the last 3 ingredients and blend well. Pour into 9-inch baked pie shell. Beat egg whites and cream of tartar in a small mixing bowl until foamy. Gradually add 8 tablespoons sugar, beat until stiff peaks form. Spread meringue onto hot pie filling, carefully sealing meringue to edge of crust. Bake in preheated 350° oven about 15 minutes or until lightly browned. Cool to room temperature.
Mix all together and simmer for 20 minutes. I use this over my canned chevon or brown my ground chevon first, then drain and put sauce on. Makes a delicious meat sandwich.
Clean cauliflower and cut in small pieces. Fry bacon and drain off fat. In bowl mix mayonnaise, sugar and vinegar. In large bowl, combine your cauliflower and bacon. Pour mayonnaise mixture over cauliflower and mix. Best if made the night before.
Fry sausage; drain. Add chopped onions, peppers, bay leaves and garlic. Cook a few minutes. Add canned tomatoes (chopped) and simmer 20 minutes. Add cabbage. Remain cooking 40 more minutes!
Preheat oven to 450°. In large bowl, combine all dry ingredients (except thyme). Mix well. Stir in sour cream. Mix just until dough almost forms. Use hands and gently form soft dough. You may have a little extra dry ingredients in bowl. Pat into 1/2 inch thickness. Cut into 2 1/2 inch rounds. Place on greased baking sheet. Brush top with butter and sprinkle with thyme. Bake for 8 to 10 minutes.
Brown hamburger. Season with garlic salt. Put all vegetables in casserole dish. Add hamburger. Bake at 325° for 1 hour. After 40 minutes, add cheese and finish up baking.
Mix together with fork until like a ball. Turn onto lightly-floured board. Knead a few times. Roll out and cut into 1/2-inch strips. Melt 1 stick of butter and pour on cookie sheet. Roll strips in butter. Bake at 450° for 20 minutes. Turn over halfway. Can sprinkle with garlic salt.
Combine ingredients. Bring to a boil and boil until cukes are tender and clear (approximately 1/2 hour). Pack at once in jars and seal.
Boil pineapple for 5 minutes. Stir in Jell-O and nuts. Let thicken in refrigerator. Stir in cottage cheese and Cool Whip.
In large soup pan, combine cubed sirloin steak and Lipton onion soup mix, cover with water, cover and simmer until meat is tender. Add frozen vegetables, zucchini and tomato sauce special with bits. Cut orange in half. Take one half. Grate 2 to 4 tablespoons rind and squeeze out juice. Add grated rind and juice to soup. Take other orange half. Peel and cut into sections. Add to soup. Cook for several hours. Add 2 tablespoons sugar before serving.
In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla until well blended. Gradually beat in flour, baking soda and salt until well mixed. Fold in chocolate morsels and nuts.
Brown sausage in skillet. Press crescent rolls in bottom of pizza pan. Layer with sausage, potatoes and Cheddar cheese. Beat eggs, milk and pepper and pour on top. Sprinkle on Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Melt marshmallows in milk; add crackers and vanilla. Chop fruits, add fruit, nuts and lemon peel to marshmallow mixture. Pack in cracker box; let stand in refrigerator 24 hours. Slice and serve as needed. Will keep in refrigerator for several months.
Boil the potatoes for 10 minutes. While potatoes are boiling, melt butter. Add salt, pepper and milk; bring to boil to thicken. Stir in mustard, onion and tuna. Place in casserole dish. Layer the potatoes, then the tuna mixture. Repeat. Bake at 375° for 45 minutes.
Beat eggs. Add water, sugar, vinegar, mustard, salt and pepper. Fry bacon; remove from pan. Save 4 tablespoons fat. Slowly add egg mixture to fat and stir until thickened. Pour dressing over cooked Brussels sprouts and garnish with crumbled bacon.
Preheat oven to 425°. Melt butter in saucepan; add flour and milk. Simmer until sauce thickens. Remove from heat; add cheese. Stir until melted. Combine corn, eggs, cheese sauce and seasonings in casserole dish. Top with bread crumbs. Cook 25 to 30 minutes.
In large bowl, combine first 6 ingredients. Line bottom of medium casserole dish with stuffing. Pour squash mixture over stuffing and spread more stuffing on top. Dot with margarine. Bake at 350° for 40 to 45 minutes.
Heat all ingredients in double boiler. Spread on hamburger buns and broil until hot.
Preheat oven to 350°. Salt and pepper pork chops. In oblong baking dish layer ingredients as follows:
Mix together and bake in unbaked pie shell in 350° oven for 45 minutes and 375° oven for 15 minutes.
Remove mushroom stalks and chop finely. Place the mushrooms on a lightly buttered baking tray. Put the chopped stalks in a bowl and add breadcrumbs, onion, garlic, parsley, anchovies and 1 tablespoon olive oil. Add a small beaten egg. Add pepper to taste. Pile equal amounts onto the mushrooms; spoon the remaining oil over each. Cover with foil and cook at 350° for 30 minutes.
Drain beans and water chestnuts. Cut onions into 1/2-inch rings. Mix together and put in 9 x 13-inch glass dish. Put slivered almonds on top. Use pimento, if desired. Bake 30 minutes at 350°. Serves 12.
You need a 2-quart stock pot. Put chicken in; fill with water. Let cook 1 hour. Slice celery; peel carrots and slice. Chop onion. Take chicken out; let cool. Put chicken, carrots, chicken bouillon, celery and onion in pot of broth; let cook 1 hour. Cook noodles in separate pot; drain. Put noodles in. It's ready to go. Feeds about 10 people.
Combine beaten egg and milk. Add flour and sugar and mix well. Let set 30 minutes. Then stir in onion rings. Lift out of batter and fry until brown.
In a large bowl, with mixer at medium speed, beat together the cream cheese, 3/4 cup sugar and cornstarch until smooth. Beat in eggs and vanilla. Take out 1 cup of batter and set aside. In a separate bowl, stir together cocoa and remaining 1/4 cup sugar, then pour into batter. Drop into main batter. Swirl with spatula. Bake at 350° for 30 to 35 minutes. Refrigerate before serving.
Place chicken in a 9x13 baking dish and coat with Italian dressing. (If time, marinade chicken 2 hrs. prior-but not necessary.) Place in a 350° oven for 10 minute. then add layer of the diced tomatoes. Sprinkle basil over the tomatoes. Then coat with layer of bread crumbs and finally coat with layer of parmesan cheese. Place back into the 350° oven for 20 minutes. Serve over your favorite kind of cooked pasta.
Mix all ingredients together in a bowl. Shape dough into balls, using rounded teaspoonful for each. Roll balls in sugar. Place on ungreased cookie sheet and bake at 375° for 12 minutes. Upon removing cookies from oven, immediately top each with a candy kiss. Press down so cookie cracks around edge.
Salt and pepper hens inside and out.	In small saucepan, cook almonds, onion and	rice in butter for 5 to 10 minutes, stirring often. Add water, bouillon cube, lemon juice	and salt. Bring mixture to boil, stirring to dissolve bouillon cube. Reduce heat; cover and cook slowly for 20 to 25 minutes	or until liquid is absorbed and rice is fluffy. Stir	in drained mushrooms.	Lightly stuff	birds with rice mixture. Place breast up	on rack in shallow baking pan. Brush with melted butter. Roast covered in 400° oven for 30 minutes. Uncover and roast for 1 hour longer or until drumstick	can be twisted easily in	socket. Brush birds with melted butter during last 15 minutes. Makes 2 servings.
Mix together (crust is flakier, the less you handle it). Roll out on floured board and place in ungreased pie plates. (Makes 1 double crust.)
Sift dry ingredients (set aside). Combine shortening and sugar; cream well. Add eggs, milk and vanilla. Blend in dry ingredients and mix well. Add nuts, dates and cherries. Mix well. Shape into balls, using level tablespoon for each. Roll each ball into crushed corn flakes. Put 1/4 maraschino cherry on top of each. Bake at 375° for 10 to 12 minutes.
Combine cake mix, 1 cup coconut, water and egg whites. Beat 2 minutes at high speed of mixer. Reduce speed for 1 minute. Pour batter into greased and floured 13 x 9 x 2 inch pan. Bake at 350° for 25-30 minutes. Cool cake in pan 10 minutes. Punch holes in cake with toothpicks. Pour cream of coconut over cake while warm. Cool. Spread whipped topping over cake. Sprinkle with coconut. Let chill at least 4 hours.
Mix together by hand flour, sugar, baking powder, baking soda and salt. Cut in 2 tablespoons shortening or margarine until mixture resembles coarse corn meal. Combine orange juice, orange rind and egg. Pour all at once into dry ingredients, mixing just enough to dampen. Carefully fold in nuts and cranberries. Spoon into greased and floured loaf pan (9 x 5 x 3-inch). Spread corners and sides slightly higher than center. Bake at 350° for about 1 hour until crust is golden brown. Cool 10 minutes. Remove from pan. Place on cooling rack, top side up.
Mix together ingredients. When cool enough to handle, knead the dough until it reaches the desired consistency, adding additional flour if needed. Store in a plastic bag or airtight container.
Mix ingredients. Shape into 1-inch balls. If you want, roll them into finely chopped, unsalted peanuts (they taste like Payday bars), or roll into mini chocolate chips!
Beat together margarine, eggs, sugar and brown sugar. Beat well, then add all dry ingredients. Add chips last. Drop by spoonful onto cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine soup mix and butter. Slice bread almost through. Spread butter on one side of each slice. Wrap loaves in aluminum foil. Heat at 400° for 20 minutes.
Preheat oven to 350°. Mix the brown sugar, margarine, egg yolk and vanilla. Stir in the flour and salt. Press in greased oblong pan (9 x 13 x 2-inches). Bake until light brown, 25 to 30 minutes. Place separated pieces of chocolate candy on crust. Let stand until soft, spread evenly. Sprinkle with nuts. Cut into bars about 2 x 1/2-inches while warm. Serves 32. I love to munch!
Mix Jell-O in 2 cups boiling water. Add pineapple and pie filling. Mix well. Pour into a 9 x 13-inch pan and let gel.
Brown pork chops in skillet. Season with pepper, garlic salt, light chili powder, add white rice and water. Use directions on rice as to rice/water ratio- desired amount. Add one can Mexican stewed tomatoes, chopped green and red bell pepper, onions, chopped olives, and light chili powder. Put lid on skillet until rice is tender. Add Cheddar cheese and serve.
Stir together chicken, vegetables and soup. Divide mixture between two of the pie shells. Cover pies with the remaining crusts and seal edges. Bake at 375° until crust is golden brown.
Beat together cream cheese, egg, 1/3 cup sugar and 1/2 teaspoon salt. Stir in chocolate chips. Set aside cream mixture. In another bowl, sift together flour, 1 cup sugar, cocoa, baking soda and salt. Add the water, cooking oil, vinegar and vanilla. Beat well. The cocoa mixture will be thin. Fill cupcake liners half full with cocoa mixture. Drop 1 heaping tablespoon of cream cheese mixture on top of each cocoa mixture. Bake at 350° for 20 minutes.
Bring pineapple and sugar to a boil and add jello, water and lemon juice. Place in refrigerator and let it set. (Soft set.) Then add cheese, nuts and cool whip. Return to refrigerator until set.
In a small saucepan, reduce the vinegar to 1/4 cup. In a mixing bowl, combine vinegar syrup with mustard, honey and chili powder. Let rest 30 minutes. Preheat grill. Brush salmon with glaze and grill 3 minutes per side for medium.
Cook squash in water until tender. Remove from water and drain. Add salt and oleo and cream together. Add cheese, egg, onion, milk and 1/2 cup of crumbs. Put in a buttered baking dish and sprinkle remaining crumbs over top. Bake at 400° for 20 minutes.
Mix all ingredients. Drop by teaspoonful on lightly greased cookie sheet. Bake for 10 minutes at 375 degrees.
Scald milk. Add margarine, salt and sugar. Stir, and when cool, add egg; mix. Add yeast and flour. Add more flour and mix until dough is not sticky.