HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large covered saucepan, cook onions in butter over low heat about 30 minutes, stirring occasionally. Uncover and add salt, sugar and flour. Stir well. Add beef broth and Worcestershire sauce; heat to boiling. Reduce heat; cover and simmer about 30 minutes. Place one slice of bread in oven-proof bowl and pour soup over bread. Place 1 slice of cheese over each bowl. Place in broiler until cheese is light brown and bubbling, about 5 minutes.
Pour milk into mixing bowl. Add pie pudding mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Blend in pumpkin, spices, almonds, chips and 2 of the whipped toppings. Spoon into pie crust. Chill 4 hours. Just before serving, garnish with remaining whipped topping.
Bring 4 quarts of water to a boil. Heat a large frying pan and add the oil, beef and garlic. Saute until the meat is tender and then drain excess fat. Add all remaining ingredients except the Mozzarella or Swiss topping cheese and the pasta. Simmer the mixture while the pasta cooks according to package directions until just barely tender. Drain the pasta and mix it with the sauce. Pour all into a 3-quart glass, rectangular baking dish and top with the remaining cheese. Bake, uncovered, at 350° for 25 minutes or until bubbly hot. Serves 6.
Cook meat in margarine 2 to 3 minutes, breaking up. Add next 6 ingredients and 1 1/2 quarts water. Bring to boil. Cover and simmer 1 hour. Add remaining ingredients (vegetables) and simmer 1 hour longer. Enjoy.
Crush wafers to fine crumbs. Add next 4 ingredients, mixing well. Form into balls. Roll in flaked coconut. Freeze. Serve frozen. I find it delicious without sugar.
Cook the asparagus with salt until tender. Pour milk over vegetables. Add thickening with cornstarch. Butter toast. Pour over toast. Dribble bacon bits over top; sprinkle with Parmesan cheese.
Combine all ingredients except soup and Velveeta. Cook until vegetables are tender (about 30 minutes). Add soup and cheese, stirring constantly over medium heat just until cheese melts.
Put cottage cheese through a sieve. Add other ingredients and mix thoroughly. Chill for 1 hour before serving.
Saute onion. Combine soup, mayonnaise, onion, sour cream and salt. Add potatoes. Top with cheese. Bake at 350° for 1 hour in a 9 x 13-inch pan.
Brown pork chops in lightly greased skillet. Season with salt and pepper; set aside. Combine soup, milk and sour cream. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Spoon into a 9 x 13-inch pan (spray with Pam). Arrange pork chops over potatoes, Bake, covered, for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 more minutes.
Scrub potatoes thoroughly and prick several times with a fork. Bake at 400° for 1 hour or until done. Allow to cool to touch. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving about 1/4-inch thick shells, reserving pulp for other uses.
Saut 1/2 or 1 cup sesame seeds, and 1/2 to 1 cup slivered almonds and add to mixture.
In large saucepan place items in layers. Season. Cover and cook for 20 minutes. Add cheese and mix well.
Cover raisins with water and simmer until plump. Add applesauce and simmer for a few minutes more. Add flour, sugar and cinnamon. Mix well. Cool and make a rich pie crust. Line cookie sheet with crust. Put raisin mixture on crust and spread. Cover with the rest of the crust. Perforate crust with fork. Bake at 350° for 45 minutes. When done, sprinkle with powdered sugar. Cool. Cut into squares.
Put eggs in 1 cup; fill with milk. Mix dry ingredients like pie dough. Add milk and eggs last. Bake 30 to 35 minutes at 350°.
Mix all ingredients together. Roll into 1-inch balls. Try rolling into dry cereal, wheat germ or coconut. Store in refrigerator.
Heat oven to 425°. Spread pizza sauce over crust to within 1-inch of edge. Sprinkle with three quarters of cheese. Place in oven according to package directions. Bake for 7 minutes. Meanwhile, in 12-inch skillet over medium high heat, heat oil. Add zucchini, pepper and salt. Cook uncovered for 3 minutes until zucchini are almost tender, uncovering to stir twice. Remove pizza from oven, maintaining oven temperature. Using slotted spoon, spoon zucchini over pizza, alternating with pepperoni slices. Sprinkle with remaining cheese and chopped roasted red pepper. Bake for 3 to 4 minutes until cheese melts.
Combine all ingredients but chicken. Pour over chicken breasts in baking dish. Cover and bake at 375° for 90 minutes. Baste often.
Heat oven to 350°. Mix sugars, margarine, vanilla and egg. Stir in flour and baking soda (dough will be stiff). Stir in chocolate chips. Spread or pat dough in ungreased 12-inch pizza pan or on cookie sheet. Bake about 15 minutes or until golden brown; cool. Just before serving, spread cookie with whipped cream. Sprinkle with walnuts, coconut and chocolate candies. Cut into wedges. Refrigerate any remaining cookie. Makes 16 servings.
Brown bacon, onion, hamburg and kielbasa together. Drain most of grease off. Mix sugars, ketchup, dry mustard, salt and pepper. Add to meat mixture. Combine with beans in 3-quart casserole and bake, covered at 350° for 1 hour.
Heat oven to 350°. Combine all ingredients together. Put into a 13 x 9 x 2-inch baking pan. Bake for 25 minutes. Cool. Makes about 4 dozen appetizers after slicing.
Bring water and Crisco to boil	and add flour and salt. Keep stirring until it won't stick to pan, about 1 minute; cool. Add eggs, one at a time,	beating after	each one. Grease cookie sheet; put heaping teaspoon of dough on sheet. Bake 40 to 45 minutes at 400°. Remove from cookie sheet. Cut top off baked dough; fill with cooked custard.	Put top back on and sprinkle with powdered sugar.
Mix all together, using the cornbread mix dry. Bake 1 hour at 350°. The last 10 minutes remove from oven and sprinkle with grated cheese. Bake 10 more minutes.
Place rice in a baking dish. Add remaining ingredients and stir. Cook, covered, at 350° for about 45 minutes or until liquid has boiled out. Do not overcook.
Beat eggs slightly. Add sugar, pinch of salt, milk and vanilla. Put in double boiler, sprinkle with nutmeg. Put lid on and cook on medium heat 21 minutes or until when you insert knife blade will come out clean.
Combine poppy seed and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let butter and eggs warm to room temperature. Grease and flour large loaf pan. Preheat oven to 350°. Add butter, eggs, sugar, vanilla, baking powder and flour to bowl. Beat at medium speed with mixer for 1 minute, scraping side of bowl with plastic spatula. Pour into prepared pan. Bake in a 350° oven for 1 hour and 15 minutes or until center springs back when lightly pressed. Cool on wire rack 5 minutes. Loosen around edges; turn out of pan to cool. Sprinkle with confectioners sugar.
Beat eggs until frothy; add sugar, oil and vanilla. Beat until thick and lemon colored. Add zucchini and flour that has been sifted with the other dry ingredients. Stir well and add nuts.
Drain tropical fruit salad. Combine cottage cheese, yogurt and raisins. In 4 parfait glasses or glass bowls, layer cottage cheese mixture, fruit salad and granola. Serves 4.
Prepare angel food (Time Saver: use store prepared angel food cake). Blend pudding mix with milk; fold in Cool Whip. (Save 1 cup for top layer.) Layer into trouffle bowl: cake, pudding mix, strawberries and kiwi and repeat. Top with Cool Whip and strawberries or decorate as desired with kiwi.
Heat oil; saute garlic. Add tomatoes. Cook until tender, but so tomatoes retain some shape. Add water, seasonings and parsley. Add clams. Simmer 15 to 20 minutes. Serve warm over 1 pound thin linguine or capellini.
Preheat oven to 350°. Cover cookie sheet with aluminum foil (ungreased). Beat egg whites until foamy; add cream of tartar. Very slowly add sugar. When mixture is stiff, add pinch of salt, nuts, chips, vanilla and almond flavoring. Mix well. Drop mixture on foil by scant teaspoon. Place in oven; turn off heat at once. Do not open door until morning or at least 8 hours.
In a 3-quart oblong baking dish, arrange drained sweet potatoes. In a small bowl, combine glaze, nuts and vanilla; spoon evenly over potatoes. Bake at 350° for 30 minutes or until hot and bubbling, stirring once during baking.
Sift dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oatmeal. Add egg, milk and syrup. Stir only until moistened. Divide dough into 12 greased muffin tins. Bake at 400° for 18 to 20 minutes.
Preheat oven to 350°. Unwrap cornbread dough. Separate along perforated edges and cut each section in half to make 32 short pieces. Wrap each Lit'l Smokie with a piece of dough, pinching ends to seal. Bake 10 to 12 minutes on ungreased baking sheet at 350° until golden.
Prepare crust. Stir in marshmallows and nuts. Spoon into crust. Refrigerate 1 hour. Garnish. Makes 8 servings.
Crush Doritos chips slightly in a greased 9 x 13-inch pan. Place cooked chicken pieces on top of chips. Combine rest of ingredients except cheese. Cook. Pour over chicken and cheese. Bake at 350° for 35 to 40 minutes. (This can be prepared and refrigerated the day before serving.)
Tear lettuce by hand and make a 1 to 2-inch layer in the bottom of a clear glass salad bowl. Follow with a layer of celery, pepper, onion and mushrooms. Make sure peas are thawed; pat dry with paper toweling and add to top of salad.
Coarsely chop the chocolate. Set aside. Stir sugar and cornstarch together in small saucepan until thoroughly blended. Gradually stir in milk until blended. Add chopped chocolate. Cook, stirring over medium, until chocolate is melted and mixture begins to boil. Cook, stirring, until thickened, about 5 minutes. Stir in vanilla and salt. Pour into four custard cups. Cool at room temperature before serving. Whip the cream, if used. Add a spoonful to each. Dust with cocoa powder or garnish.
Mix first 2 ingredients and put into oblong pan. Beat the eggs, oleo and powdered sugar with electric beaters for no less than 15 minutes.
Beat sugar and oil. Add eggs, beans and boiling water. Beat well. Add flour, soda, cinnamon, salt and baking powder which has been sifted together. Add vanilla, nuts and raisins. Bake in greased pans at 325° for 50 to 60 minutes. Makes 1 real loaf or 3 small ones.
Mix as usual for cake. Bake in 1 loaf pan at 325° for 40 to 45 minutes. Recipe may be doubled.
Mix butter, sugar and eggs well. Fold in sour cream and vanilla. Fold in flour, baking powder and salt. Spoon 1/2 of mixture into a greased and floured tube pan.
Bake in 9 x 13 pan at 350° for 35 minutes. Cool and poke holes in the top of the cake with a fork.
Combine all ingredients except bread. Have ready round loaf of bread. Slice a lid off the top and hollow out the center just enough to fill with the fondue. Put on the lid and wrap in foil. Bake at 250° for 2 1/2 to 3 hours. Serve as is with dipping pieces.
Brown pie shell first and pour into shell. Bake at 350° for 40 to 45 minutes. This is good for a quick meal. Make ahead and freeze. Just make a salad.
Brown bacon in nonstick skillet. Remove to paper toweling to drain. Drain off all but 1 tablespoon of fat from skillet. Add onion and scallops; cook, stirring, until scallops are white, 3 to 5 minutes. Remove. Add mushrooms and snow peas to skillet; cover and cook 3 minutes.
Preheat oven at 425°. Toss potatoes with oil and cayenne. Grease baking sheet with Pam. Bake 40 minutes, turning once. Sprinkle with parsley, garlic and salt. Toss. Bake 5 minutes.
In a large skillet, brown meat, onion and pepper until vegetables are tender. Drain off any fat. Stir in tomatoes, rice, chili powder, salt and pepper; heat through. Pour into ungreased 2-quart casserole. Cover and bake 1 hour at 350°. Makes 4 to 6 servings.
Place pineapple and juice in a 6 x 10-inch or 8 x 8-inch baking dish. Cut oleo into flour and mix into pineapple. Top with cheese. Bake at 350° for 30 to 45 minutes. Top should be golden. Serves 8. May be served with ham.
Put pudding and tapioca in pan. Add 3 cups water. Cook until thick. Remove from fire. Add Jell-O and stir until mixed. Pour in 9 x 13-inch pan. Cool one hour in fridge. Add Cool Whip and mandarin oranges. Mix well. Put in fridge two hours before serving.
Cook flour and milk until it thickens. Set aside to cool. Beat butter, Crisco and sugar until fluffy. Pour into flour and milk mixture; beat. Add vanilla.
Cut cake into 1/4-inch slices. Arrange 1/2 of the slices in a 13 x 9-inch baking dish. In large mixer bowl, mix condensed milk, water and extract until smooth. Add pudding mix; beat well. Chill for about 5 minutes, then blend in whipping cream. Pour 1/2 mixture over cake, then 1/2 peaches, then layer cake, cream mixture and end with peaches. Cool for at least 4 hours. Cut into squares and serve.
Preheat oven to 350°. Beat eggs, sugar, oil and vanilla until thick and lemon color. Add zucchini, flour, baking soda, salt cinnamon, baking powder, walnuts and raisins. Stir until moist. Bake at 350° for 45 to 50 minutes.
Mix and put in Bundt cake pan and bake for 1 hour at 325°. Eat with cream cheese or frost with cream cheese frosting.
Combine caramels and 1/3 cup milk in pan. Stir constantly until caramels are completely melted. Remove from heat. Combine dry cake mix, remaining 1/3 cup milk and butter; stir until dough holds together. Press 1/2 of cake mixture into greased pan. Bake at 350° for 6 minutes. Sprinkle chocolate morsels over crust. Pour caramel mixture over chocolate morsels, spreading evenly. Crumble remaining cake mixture over caramel mix. Return to oven for 15 to 18 minutes. Cool.
Mix pretzels and butter to make crust. Put in pan. Bake crust 8 - 10 minutes until light brown. Mix cream cheese and powdered sugar together and put on crust. Mix jello with water, directions on pkg. Add strawberries to jello and mix together. Put on top. Chill overnight.
Mix jello, water and juice. Heat to dissolve. Cool; add other ingredients. Mold.
Saute garlic and onion in olive oil. Add green beans with liquid to mixture. Cook for 5 minutes. Add artichoke hearts and cook for 5 more minutes, mixing well. Add bread crumbs, cheese, salt and pepper. Place in a covered casserole and cook in oven for 20 to 25 minutes at 350°.
Melt butter in a 9 x 9-inch shallow baking dish. Sift together dry ingredients. Add milk and stir well. Pour this mixture into baking dish; do not stir. Top with peaches that have been drained a little. Sprinkle nutmeg, cinnamon and lemon peel over top; do not stir. Bake in a 350° oven for 40 minutes or until golden brown. Serve warm with Cool Whip or ice cream. Cobbler will form crust while cooking.
Place the roast in a white plastic bag and pour in the marinade. Marinate for night or for 1 day in the refrigerator. Wipe off the marinade and crack the peppercorns. Sprinkle the cracked pepper over the roast and smooth with the back of a spoon. Preheat oven to 400° and place the roast in the oven for 30 minutes. Continue roasting at 325° until internal temperature is 170°.
Melt margarine in skillet. Blend flour and meat in skillet until meat is browned. Combine onion and celery, stirring constantly, for 10 minutes. Add water, salt, pepper and soy sauce. Mix thoroughly to a boil (or when veggies are softened), then add bean sprouts. Cook for 5 minutes. Serve over chow mein noodles.
Combine flour, soda and salt. Stir in buttermilk and well beaten egg yolks. Mix well. Add melted butter and beat until smooth. Stir in vanilla. Beat egg whites until stiff (not dry). Fold into batter very gently (if batter is too thick, add a small amount of buttermilk).
Cook noodles and drain. Saute beef in oleo. Add salt, pepper and garlic salt; stir. Add Italian sauce and stir. Simmer over low heat for 5 minutes.
Crush Oreos and mix with 1/3 cup melted butter. Spread in 9 x 13-inch pan. Cover cookie mixture with melted ice cream. Cover with plastic. Freeze. Heat and boil for 3 minutes, chocolate, milk, 1/4 cup butter, sugar and salt. Cool. Pour on top of ice cream. Sprinkle with chopped nuts.
Preheat oven to 350°. In bowl, stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Stir in chocolate chips. Pour batter into 8 or 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pout hot water over top; do not stir. Bake 35 to 40 minutes. Let stand 15 minutes. Top with walnuts and whipped cream. Makes 8 servings.
Prepare as on box (one 6 ounce package coconut to batter). Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Remove from oven. Take fork and punch holes in hot cake. Pour cream of coconut over hot cake. Cool for a few hours and frost with Cool Whip and sprinkle with remaining coconut. Nuts are optional. Enjoy.
Combine pudding mix with all ingredients, except Cool Whip; mix thoroughly. Fold in Cool Whip. Chill 4 to 6 hours or overnight before serving.
Melt margarine; add flour and mix well. Add milk, then gradually add onion, mustard and cheese. Add potatoes; bring to a boil. Boil seven minutes. Put in a casserole or baking dish. Bake in 350° oven for 45 minutes or microwave about 15 minutes, until potatoes are tender. May add 1 1/2 to 2 pounds of cubed ham instead of cheese. Add salt if not using ham.
Scrub ham with a stiff brush. Soak overnight in cold water. Pour water off. Put in a pot, large enough to be able to cover ham with water all of cooking time. Cover with cold water and bring to boiling point. Reduce heat so that it will simmer (never cover while cooking). Add water, as necessary, to keep ham covered with water. Cook until temperature reaches 160° on meat thermometer or 25 minutes per pound. Remove from water at once. Remove skin and score fat. Sprinkle with black pepper. Put in oven at 350° to 400° and bake until fat is browned, about 10 minutes.
Preheat oven to 375°. Mix together cookie mix, butter flavor packet, egg and water. Drop rounded teaspoonfuls about 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Soften ice cream slightly. Make sandwiches with 2 cookies and ice cream. Wrap each in plastic wrap and store in freezer.
Preheat oven to 350°. In 1-quart saucepan, melt 2 tablespoons butter; brush over sole. Sprinkle with seasoning. Roll up each fillet and place seam side down in greased shallow baking pan. Melt milk, 3 tablespoons butter and flour and stir. Pour 1/2 cup of mixture over fillets and bake for 25 minutes. Melt cheese, sherry and paprika and stir; after baking fish, pour the remaining milk mixture into cheese mixture and pour over fish, broiling until brown.
Combine chicken, chilies and chili sauce and mix sour cream and salt with it. Fry tortillas 5 seconds on each side so that they're limp. Fill with chicken mixture. Roll and spread sour cream and then cheese. Bake at 350° for 15 to 20 minutes.
Salt and pepper chicken to taste. Marinate chicken for at least 2 hours or overnight in garlic, barbecue sauce and liquid smoke. When ready to cook, brush cooking oil over chicken and bake in oven until tender, about 1 hour and 30 minutes at 350°. A few minutes before it is done, brush barbecue sauce and honey on each piece.
Roll out wafers until floury. Melt butter and sugar together. Add eggs and wafers. Add coconut and pecans. Add milk and vanilla extract. Pam a Bundt pan. Bake at 350° for 1 hour.
Cook spaghetti according to package directions. Melt butter in a heavy 12-inch skillet over moderate heat. Add onion and cook, uncovered, for 3 minutes. Add the mushrooms and cook 2 to 3 minutes or until tender. Add the half and half to the skillet. Raise heat to high; bring to a boil, reduce heat to moderate and simmer for 6 to 8 minutes or until the sauce thickens.
Boil together water, pudding and Jell-O until clear, about 4 or 5 minutes. Refrigerate overnight. With electric mixer, mix in Cool Whip. Add oranges or strawberries.
Peel the vegetables and cut into 3-inch julienne strips. Cook in a saucepan with the apple juice and 2 cups of water until tender. Drain and discard the liquid. Add the butter, honey, lemon juice, milk, nutmeg and pepper. Cook, uncovered, for 3 minutes more over medium heat, stirring to glaze.
Melt margarine in saucepan and saute onion. Add remaining ingredients. Cover over low heat for about 10 minutes. Makes 2 cups.
Smooth 1/2 inch of Cool Whip in bowl or baking dish. Dip cookies, one at a time, in milk for 2 seconds, then place on Cool Whip. When cookies have covered one layer, put Cool Whip on top for 1/2 inch. Continue making layers until all cookies are used. Top with remaining Cool Whip. Chill until served.
Melt butter and cheese. Add soup and sour cream; mix with potatoes. Put in large baking dish. Cover with crushed cracker crumbs. Bake 40 to 45 minutes at 350°. Chunks of ham may be added.
In medium bowl beat together sugars and butter until light and creamy. Add egg and vanilla; beat well. Combine flour, baking powder and salt. Gradually blend into butter mixture until moistened. Press dough evenly into 12-inch pizza pan. Bake in 375° oven for 15 to 20 minutes or until lightly browned. Remove and cool. Spread with the pudding, leaving 1 inch all around the edge. Arrange fruit decoratively on the pudding.
Mix all ingredients, except the pie crust. Pour into the unbaked pie shell. Bake at 300° for 1 hour, or until lightly browned. Cool before serving.
Combine first 5 ingredients and mix well. Sprinkle 1/4 cup pecans in oiled 7-cup mold. Press cheese mixture into mold. Chill until firm. Unmold and put remaining nuts on top.
Brown ground beef and onion. Add spaghetti sauce, water, sugar and salt. Simmer a few minutes. In a 9 x 13-inch pan, put a layer of uncooked noodles, warmed sauce and cottage cheese. Repeat layers, putting sauce on top. Sprinkle Mozzarella cheese on top of sauce. Cover with aluminum foil and bake at 350° for 50 to 60 minutes. Let stand a few minutes before cutting.
Chop onions, garlic and bell pepper. Mix in all ingredients that are left. Salt and pepper to taste. Bake at 325° in oven. Remove from oven in 15 minutes. Stir, then place back in oven for about 20 minutes or until done. Cover with foil.
Mix first nine ingredients and cook on Medium-low for 15 minutes. Add last two ingredients, a dab at a time, until desired thickness. Cook until potatoes are soft.
Cream together butter, cream cheese and sugar. Beat in egg yolk and vanilla. Add food coloring to portions of dough if desired. Gradually add flour, stirring well. Scoop dough onto waxed paper and press into disc. Wrap dough and chill at least 2 hours. (will remain fresh refrigerated for 2 days). Preheat oven to 300 degrees, form chilled dough into small balls (smaller than walnuts). Set balls 1 in. apart on ungreased cookie sheets and flatten with bottom of glass dipped in flour. Decorate as desired. Bake 18 - 24 min. edges should be brown, but not the bottoms. Cool before serving.
Soften cream cheese and add sugar. Stir in cool whip and vanilla. Pour in pie shell, spread blueberry pie filling over the pie. Refrigerate.
Combine ground beef, sausage, onion, garlic, bread crumbs, parsley, Italian seasonings, salt and pepper in a large bowl. Add the eggs, tomato juice and wine; mix thoroughly.
In one pot, add cauliflower to water. Cook until tender. In second large pot (must be large enough to hold contents of both pots), saute diced onions and celery in butter. Onions are done when they become transparent. Slowly add flour to butter, onions and celery. Stir well to remove any lumps. When cauliflower is boiling, pour entire contents of that pot into butter-flour mixture. Be sure to stir rapidly; a wire whip works best and get close to the edge of pot. Add seasonings and cheese. Add half and half slowly, stirring until desired consistency is reached.
Mix ingredients and bake on a lightly greased cookie sheet in oven at 350° until cookies are lightly brown. Will make about 36 cookies.
Boil carrots in salted water for 5 minutes and drain. Melt butter in saucepan over medium heat. Slowly add flour, stirring constantly. Gradually add milk. Cook until thickened. Add cheese and stir until melted.