HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place cream cheese in small microwave bowl; heat, uncovered, on defrost 30 seconds or until cheese is soft. Add Roquefort cheese chopped walnuts, mustard and Worcestershire sauce to blend. Spread cheese mixture on crackers. Arrange a maximum of 10 canapes on large paper plate or microwave serving platter lined with a paper or cloth napkin. Heat, uncovered, on roast for 1 minute or until cheese begins to melt. Top with a piece of walnut; serve hot.
Place flour, salt and pepper in paper bag. Add 2 or 3 pieces of chicken and shake until well coated. Dip in buttermilk and place in flour again; coat. Drop chicken in hot oil and fry until done.
Mix well. Makes enough for a 2 1/2 pound fryer or 6 pork chops. Put in iron skillet; cover with foil. Bake at 350° for 1 hour and 15 minutes.
Stir flour and baking powder together. Melt butter and brown sugar over low heat. Stir in slightly beaten egg; blend in dry ingredients, mixing well. Add vanilla and nuts. Bake in a greased and floured 8-inch square pan in a slow oven (300°) for 25 to 35 minutes. Cut while warm.
Heat oven to 350°. Grease and flour a 9 x 5-inch loaf pan. Beat together the sugar, butter and vanilla until light and fluffy. Add eggs one at a time, beating after each addition. In medium bowl, combine flour, oats, baking powder and salt. In small bowl, combine preserves and sour cream. Add dry ingredients alternately with preserves to batter mixture, mixing well until well blended. Stir in nuts. Pour into prepared pan. Bake about 45 minutes; tent bread with foil and continue baking until wooden pick inserted in center comes out clean or 25 to 30 minutes. Cool 10 minutes and remove from pan.
Combine sugar, flour and salt; cut in butter and peanut butter until mixture resembles corn meal. Reserve 2/3 cup. To the remaining mixture, add milk, eggs and soda, dissolved in water and flavoring. Pour into greased 9 x 12-inch cake pan. Sprinkle with crumbs. Bake at 375° for 30 minutes.
Place hamburger rolls on cookie sheet (1/2 roll at a time). Spread with pizza sauce and top with Mozzarella cheese and pepperoni, if desired. Bake in oven at 425° until cheese is melted.
Scrub potatoes and rub each with oil. Bake at 400° for 1 hour. Allow to cool to touch. Cut each potato in half and scoop out pulp, leaving shells intact. Mash pulp and add remaining ingredients and 1/2 of cheese. Mix well. Stuff shells and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer.
Mix Cool Whip and yogurt. Spread in pie shaped container. Put strawberries on top. Serve.
Cook squash in a little bit of salted water until tender and drain well. In saucepan, cook onion, carrots and 4 tablespoons margarine until tender. Stir in 1 1/2 cups stuffing, soup and sour cream. Stir in squash gently. Pour mixture into a 9 x 13-inch baking dish. Melt remaining margarine and toss remaining stuffing in it. Use as topping prior to baking. Bake at 350° for 30 to 40 minutes.
Combine Ro-Tel and cheese in a microwave-safe bowl and microwave until cheese is melted, stirring often. Add both cans of soup; mix well. Combine chicken, onion and 1/2 package of crushed chips in buttered 9 x 13-inch pan. Pour soup and cheese mixture over chicken mixture and stir. Cover with remaining crushed chips. Bake in 350° oven for 30 to 40 minutes.
Mix flour, baking soda, salt, cinnamon, oats and sweetener together. Set aside.
Boil the potato until well done. Remove from water and mash with butter. Slowly add sugar. Roll onto waxed paper 1/8-inch thick. Spread peanut butter over; don't go to the edges. Roll up. Slice into pinwheels. Refrigerate.
Mix all ingredients together with a large spoon thoroughly. Chill 1/2 hour before serving.
Boil or simmer together for 10 minutes. Take from heat and stir in Jell-O, using a flavor that goes with the pie filling. Stir until dissolved. Pour into sterilized jars and seal.
Drain fruit; reserve juices. Add water to juice to make 1/2 cup. Dissolve jello in boiling water. Stir in cranberry sauce, pecans, oranges and pineapple. Pour into lightly oiled 4 cup mold. Chill.
Mix crabmeat, buttered crumbs, salt and pepper in a bowl. Lay fish flat. Spread mixture on top and then roll fillets like a jelly roll. Place rolls in a shallow baking dish lined with butter. Then pour white sauce over fish. Cover and bake at 350° for 15 to 20 minutes.
Combine sugar, butter and milk. Bring to a rolling boil. Boil 5 minutes. Remove from heat; add chocolate chips, marshmallow cream, nuts and vanilla. Stir until well blended. Pour into pan and cool.
Dissolve jello in boiling water. Add sugar and salt. Stir until dissolved. Add frozen berries to hot mix. Set aside, stirring frequently until berries thaw. Place in refrigerator to thicken, but not jell.
Combine sugar, syrup, and butter; add eggs and pecans and pour into a 9 inch crust. Bake in preheated 375 degree oven for 40 to 45 minutes.
Mix all together. Use 3 heaping teaspoonfuls to a cup of boiling water.
Cut the elephant into bite size pieces. (Preparation time: approximately 2 months.) Add the gravy to elephant pieces and cook over kerosene fire about 4 weeks at 465°. Serves 3,800. If additional guests drop in, 2 rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew!
Stir all ingredients together. Pour into an 8-inch buttered pan. Bake at 325° for 30 to 40 minutes. Cut in small pieces while warm.
Prepare broccoli; spread drained broccoli in 9 x 13-inch casserole dish. Cook one stick butter, flour, bouillon cubes and milk until thick. Use double boiler if you wish. Top broccoli with cream sauce. Mix water, 6 tablespoons butter and croutons. Spread this over the broccoli and sauce. Bake at 350°.
Mix the ingredients together. Store in a covered container. When serving, add 2 to 3 teaspoons of mixture to hot water.
Use a crock-pot or an oven dish. Add enough water to cover. Add more later, if needed.
Mix well. Drop by teaspoonful onto cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Heat milk, extract, food coloring and 6 cups sugar until smooth. Turn onto surface sprinkled with powdered sugar. Knead lightly to form smooth balls. Shape into 1-inch balls. Place 2 inches apart on wax paper-lined baking sheets, flatten each ball into a 1 1/2-inch patty. Dry at least 1 hour on each side with fork. Dip into warm coating, using pan rim to scrape off excess. Invert onto wax paper-lined baking sheets. Let stand until firm. Store at room temperature or in refrigerator.
Burn 1/2 c. sugar until liquidized. Add 1/4 c. water, stirring well. Set aside. Cream 1 1/2 c. white sugar, cold water, butter, egg yolks, and half of the flour. Beat batter for 5 minutes. Add egg whites, well beaten to other half of flour with baking powder. Combine with batter and flavor with vanilla. Add burnt sugar. Cook in a moderate oven.
Put all the ingredients in a big bowl. Stir them together until its all mixed up. It should all be light purple. Pour mixture into cups overnight and put it in the freezer. Also place a popscicle stick in the glass, so you can get them out after its frozen.
Mix beef, bread crumbs, egg and salt; shape into 50 small meat balls (1/2 inch). Place in shallow baking pan (13 x 9 x 2 inches). Broil until browned; turn once. Spoon off fat. Meanwhile, in saucepan, cook onion and green pepper in butter until tender. Stir in remaining ingredients. Pour over meat balls. Cover; bake at 350° for 20 minutes. Makes 50 meat balls for appetizers.
Combine biscuit mix and pudding mix in bowl. Stir in oil and egg. Mix thoroughly and shape into small balls (about a teaspoon each). Place on ungreased cookie sheet and flatten with finger or spoon. Bake at 350° for 12 to 15 minutes.
Precook meat. Cut into pieces. Tear up bread. Slice or cube cheese. Place alternate layers of bread and cheese in casserole. Beat eggs with milk, salt, mustard and Worcestershire. Pour over bread and cheese. Pour melted butter over top. Let stand overnight in refrigerator. Bake at 300°, covered, for 1/2 hour and uncovered for 1/2 hour. Add meat on top.
Make stuffing mix according to directions. Put half of hamburg in casserole, crumbled up, then half of stuffing, then other half of hamburg and other half of stuffing. Top with can of cream of mushroom soup. Bake 1 hour at 350°.
Combine all ingredients in blender or food processor. Blend until smooth. Put in container and cover. Chill at least 1 hour. Serve with assorted crackers. If desired, hollow out a round loaf of bread and place dip inside. Makes 1 3/4 cups. Very good.
While rice is cooking per instructions, saute onion and celery in 1 to 2 tablespoons butter. Add soup, milk and cheese. Heat until cheese is melted. Stir together with rice and meat. Pour into a 9 x 13-inch pan or casserole. Bake at 350° for 20 to 30 minutes. If casserole seems a little dry, add more milk. Top with shredded cheese, if desired.
Chop bacon and place in pan to brown. Add celery, pepper and onion. Fry together until bacon is brown. Add corn and saute together for 3 minutes. Add the chopped vegetables and 2 cups of water. Cover and cook slowly for 30 to 45 minutes. Then add rich milk; heat to boiling again. Add chopped parsley. Serves 8.
Dissolve Jell-O in boiling water. Add ice cream and stir until melted. When mixture thickens, fold in strawberries. Fill pie shell (browned) or for a lovely "dressier" dessert, fill parfait glasses with mixture. Garnish with a dollop of Cool Whip and a fresh whole strawberry. Chill until ready to serve. Serves 6 to 8.
Line and butter a 9 x 13-inch pan with whole graham crackers. Make pudding using 3 cups milk. Fold in Cool Whip. Pour half over layer of crackers, then second layer of crackers. Pour remaining pudding layer, followed by third layer of crackers. Pour icing on top.
Cook noodles according to package direction. Drain and rinse. Place noodles in well-buttered 13 1/3 x 8 3/4 x 3/4-inch baking dish. Place ham cubes on noodles and sprinkle with cheese. Pour half and half over top. Bake in preheated 300° oven for 1 hour.
Prepare Pasta Accents according to package instructions. Add lime juice, cilantro, cayenne pepper and black pepper; mix thoroughly. Garnish with fresh chopped tomato. Serves two as a main vegetarian meal.
Cook potatoes, peel and slice 1/4-inch thick. Set aside. Place onions, water and bouillon in a saucepan; bring to a boil, then simmer 5 to 7 minutes or until onions are tender. Drain and set aside.
Mix first 6 ingredients. Stir in beaten egg yolks of 3 eggs. Mix in milk; fold in stiffly beaten whites. Pour into custard cups or single dish. Set in pan of water. Bake for 45 minutes at 375°.
Fry hamburger and drain. In saucepan, add hamburger, potatoes (diced), onions (diced), carrots (sliced crosswise), green pepper (diced) and peas, including liquid. Cook until veggies are tender. Add the rice and let stand 5 minutes before serving.
Prepare pudding as directed on box. Add pineapple to pudding and mix together. Let set overnight. Next day, add marshmallows, chopped nuts and whipped topping to the pudding. Mix all together. You can chill or serve right away.
Boil first 5 ingredients together, cool. Pour over vegetables and refrigerate. This will keep in the refrigerator several days. Food processor may be used to chop vegetables. Serves 8-10.
Put all of the ingredients in large pot and bring to a boil. Simmer for 20 minutes.
Brown onion in olive oil. Add seasonings and marinara sauce. Simmer for 10 minutes; add shrimp. Simmer for additional 10 minutes. Serve over linguini.
Mix beans, onions and parsley. Mix Italian dressing, sugar and garlic; pour over salad and toss. Cover and refrigerate, stirring occasionally, at least 3 hours. Just before serving, remove salad to lettuce-lined salad bowl with slotted spoon. Serves 6.
Cream sugar and butter together until fluffy; add eggs and beat well.	Stir in milk, set aside. Sift flour, baking powder and salt together, add 1/2 tsp. of lemon rind. Stir by hand dry ingredients into cream mixture until flour is just moistened. Gently fold in blueberries. Pour batter into greased loaf pan. Bake at 350° for 45 minutes. For glaze mix powdered sugar, lemon juice and remaining lemon rind; pour over hot bread before removing from pan.	Cool in pan for 10 minutes, then remove from pan and cool on rack.
Boil potatoes whole. Boil eggs. Let cool. Cut eggs and potatoes up together in small pieces.
Mix the baking mix, sour cream, egg and chilies. Stir in cheese. Cover and refrigerate up to 4 hours.
Chop vegetables, place in pan in layers, sprinkling each layer with salt. Let stand overnight, drain and press out all liquid. Add sugar, vinegar, mustard and paprika to vegetables. Cook 1 1/2 hours, stirring often. Pour into clean jars and seal.
Melt 2 squares chocolate and 1 stick butter in small saucepan. Add beaten egg, graham cracker crumbs, vanilla, coconut and nuts. Mix and press into an 8 x 8-inch pan. Put in refrigerator until firm. Mix 1/2 cup melted butter, confectioners sugar, instant pudding and milk. Put on top of crust. Return to refrigerator until firm. Melt 4 squares chocolate and 1 1/2 tablespoons butter. Pour over other layers. Refrigerate until firm. Keep in refrigerator because of egg.
Mix all ingredients together and serve with crackers. If you'd like, you can form the mixture into a ball and roll in nuts.
Make a bring of 4 quarts water and 1 pint salt and pour over vegetables (cucumbers, tomatoes, onions and cauliflower). Let set 24 hours.
Combine first 5 ingredients with mixer or blender. Then put in ice cubes and blend.
Scoop out eggplant pulp and chop. Saute pulp in butter with onion, celery, garlic, parsley and thyme until lightly browned. Add bread crumbs. Stuff eggplant shells with mixture or bake in baking dish. Bake in 375° oven for 30 minutes.
Beat eggs; add milk, salt and dry mustard. Layer sausage, cheese and bread. Pour liquid over. Wrap and refrigerate overnight. Rotate pan every 20 minutes. Bake at 350° for 45 minutes.
Beat egg yolks well. Beat in whiskey a little at a time. Beat egg whites, adding sugar. Fold whites into yolk mixture, then fold in cream.
Rinse broccoli. Cook in boiling water for about 5 minutes. Heat butter in a large skillet. Saute onion and mushrooms with basil, oregano and salt until soft. Add broccoli. Sprinkle with flour. Stir to combine. Add milk. Heat to a boil, stirring. Lower heat. Cook for 3 to 4 minutes. Add Cheddar cheese and 1/2 of the Parmesan cheese. Meanwhile, cook the pasta according to package directions. Drain well.
Preheat oven to 375°. Mix all ingredients together and drop in greased muffin tins. Bake for 15 minutes. Makes 6 rolls.
Grind together ham and pork. Add eggs, cracker crumbs and milk. Make into a loaf. Mix together vinegar, brown sugar, water, dry mustard and pineapple juice. Bring to boil and pour over loaf. Bake for 2 hours at 350°. Baste often. Watch closely at end as syrup burns easily.
Heat oven to 350°. Have two 11 x 7-inch baking dishes ready. In large saucepan, cook onion in oil 5 minutes or until translucent. Stir in chili powder, garlic powder and cumin. Add cream cheese and cook over low heat, breaking cheese into chunks with a wooden spoon until melted. Add chicken and salsa. Stir over medium heat 2 to 3 minutes until hot. Remove from heat. Stir in 1 1/4 cups of the Cheddar cheese and the olives.
In a bowl, combine apples, nuts, brown sugar, raisins, flour, lemon peel and cinnamon; set aside. Roll pastry to 1/8-inch thickness. Cut into 5-inch circles. Spoon about 1/4 cup apple mixture into center of each circle. Moisten edges of pastry with water. Fold over and seal edges with a fork. Place on a greased baking sheet. Bake at 450° for 10 minutes. Check and bake 10 minutes longer. Brush each with milk and sprinkle with sugar. Return to oven for 5 minutes.
Brown ground beef with 1 large onion or use chopped up, stewed chicken plus onion. Add beans, corn, taco seasoning mix, Ranch style dressing mix, stewed tomatoes, Ro-Tel tomatoes and green chilies. Add water or chicken broth if chicken meat is used. Simmer for 30 minutes.
Mix cake as directed on box. Substitute unsweetened applesauce instead of oil. Use egg whites (no yolks). Bake about 25 minutes. Let cool. Punch holes in cake. Mix one box of sugar-free strawberry jello with 3/4 cup hot water and pour over cake. Frost with lite Cool Whip and decorate with fresh strawberries.
Drain fruit; save juices. Add water to juices to make 1 1/2 cups liquid. Bring to a boil. Add both packages jello. Stir well. Add sherbet. Dissolve. Chill until slightly thickened. Fold in fruit. Spoon into a 6-cup jello mold. Chill until set. Unmold onto platter. Garnish with lettuce leaves, orange slices and sour cream.
Preheat oven to 350°. In medium saucepan combine 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in slightly beaten egg yolks. Stirring constantly, bring mixture to a boil over medium heat, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into pie shell. In small bowl with mixer at high speed, beat egg whites until foamy. Gradually beat in remaining 1/3 cup sugar. Continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to crust. Bake 15 to 20 minutes. Cool on wire rack. Refrigerate.
Dissolve gelatine in water; set aside. Beat cottage cheese to just reduce curds. Beat cream cheese; then gelatine. Mix well. Add vanilla, lemon juice, maple syrup, fructose and Sweet 'n Low. Mix well. Pour into shell and chill for 2-3 hours.
Beat flour, milk and eggs to make paste. Add to cooked tender potatoes and their water. Add milk to the desired consistency. Add parsley and onion if desired.
Mix all of this together with the help of a mixer, then fold in 1/2 tub of lite Cool Whip. Mix good and put into graham cracker pie crust. Chill.
In a 1-quart glass measuring cup, melt (High) butter 30 seconds; add nuts. Microwave (High) 4 to 5 minutes, stirring every minute. Combine sugar, cinnamon and brown sugar; add to nuts, coating evenly. Cool, spreading evenly on bread board. Serve warm or cold. Store in freezer for later use if desired. Makes 2 cups.
Cut tomatoes into 3/4-inch slices. Dip into egg and then into crumbs. Melt butter in skillet. Add tomato slices and cook until golden brown on each side. Season to taste with salt and pepper.
Mix ingredients and place in 1 1/2 to 2-quart baking dish. Bake at 325° for 35 to 45 minutes.
Mix sugar and milks and boil for 3 minutes. After it reaches a rolling boil, add the marshmallows, peanut butter and vanilla. Pour into a 9 x 13-inch buttered pan. Cool and cut. (It doesn't get real hard.)
Shred cabbage. Slice very thin the onion and bell pepper. Put in large bowl that has a tight lid. Mix sugar, salad oil, vinegar, celery seed, dry mustard, salt and pepper. Let come to a boil. Make sure sugar is dissolved. Let cool a few minutes. Pour over cabbage but do not stir. Place lid on and refrigerate overnight. Stir next morning. This will stay good in refrigerator for a week.
Put oil, garlic, oregano, parsley, clams with juice and seasonings in a saute pan. Heat through and then add mushrooms. Set aside until spaghetti is cooked al dente. Add it to the pan and toss to distribute clam mixture. Toss in Parmesan. Top with Mozzarella; cover and heat over low heat until cheese melts. Serves 4.
Heat oven to	450°. Mix biscuit mix and milk until a soft dough forms. (May need a bit more milk to mix easily.) Stir in grated cheese and drop by spoonfuls onto an ungreased cookie sheet. Bake 8 to 10 minutes or until golden.
Beat egg yolks with condensed milk and lemonade concentrate. Chill. Fold whipped cream into lemonade mixture; fold in egg whites. Spoon into pie shells, cover and freeze for 6 hours. Serve with additional whipped cream. Yield: 12 servings.
Combine dry frosting mix, corn syrup, vanilla and boiling water in small mixer bowl. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to large mixer bowl. On low speed or by hand, gradually blend in sugar. Stir in nuts. Drop mixture by teaspoonfuls onto waxed paper. When outside of candy feels firm, turn over and allow to dry at least 12 hours. Store candy in airtight container. Makes 5 to 6 dozen. Divinity can be frozen in airtight containers up to 2 months.
Cut shortening into flour. Add enough water to make a dough. Roll dough thin. Cut with top of lipstick tube. Place on cookie sheet. Bake at 300° for about 20 minutes. (Do not brown.) Makes 350.
Mix and bake in a greased 2-quart casserole dish at 350° for 40 minutes. This may be mixed the night before and baked next morning.
Put pineapple, then pie filling in a large loaf pan. Cover with the cake mix and then pour the melted butter over the mix. Cover with coconut. Nuts or chocolate chips may be added if desired. Bake for 1 hour at 350°. Cover with aluminum foil when coconut turns brown.
Cook squash and onion until tender; drain. Mix cornbread as directed on package. Add sage and soup. Add cornbread mixture to squash. Cover with Velveeta cheese. Bake at 350° for 30 minutes.
Combine soup, Worcestershire sauce, mustard and horseradish; set aside. Form patties with milk, egg, crumbs and onion. Brown patties in skillet. Pour off excess fat. Cover with soup mixture. Cook on low 30 minutes, adding water as needed to form gravy. Makes 6 servings. Only 1 pan!!
Pour hot water over dates; add butter and sugar, mixing well. Stir in egg, salt, soda and flour until well blended. Stir in pecans and cherries. Pour into greased and floured loaf pan; bake at 250° until toothpick inserted in middle comes out clean.
Parboil spareribs. Marinate in vinegar, sugar, maple syrup and soy sauce for several hours. Remove ribs; brown in large skillet. Just before ready to serve, add onions, celery, pineapple, carrots and green pepper. Mix cornstarch with marinade. Add to skillet. Cook until thickened and vegetables are cooked slightly; they should be crisp.
In a saucepan, melt butter. Cook onion until tender, but not brown. Remove from the heat. Add tuna, zucchini, eggs, lemon juice, salt and pepper. Add 1/2 of the bread crumbs. Stir until well combined. Shape into six patties; coat with bread crumbs and fry in hot cooking oil, about 3 minutes on each side, until golden brown.
Boil chicken. When done, cut in small pieces. Mix soups and tomatoes together; add chicken pieces.
Prepare chicken in pan with Italian dressing, enough to cover chicken. Sprinkle with thyme. Fry until done. If needed, add more Italian dressing.
Flake salmon into bowl. Add cracker crumbs, egg white, onion, green pepper and milk; mix well. Pack into 5 x 9-inch loaf pan. Dot with margarine. Bake at 350° for 1 hour. Yield: 6 servings.
Mix cheese, onion, soup, eggs and mayonnaise together. Add cooked and drained broccoli. Pour into casserole. Mix enough Ritz crackers with melted margarine until crumbly and use as topping for casserole. Bake at 350° for 30 minutes.
Prepare Jell-O according to package directions. Mix in applesauce. Chill until set. Serve with Cool Whip.
Brown beef; drain off fat. Season to taste with salt and pepper. Stir in onion, beans and sauce. Beat until stiff and sticky the biscuit mix and milk. Wrap a little dough around a cube of cheese and seal. Drop into simmering mixture. Cover; simmer for about 5 minutes. Serve with a green salad.
Drain pineapple and save juice. Dice apples. Cook flour, sugar, vinegar, pineapple juice and egg until thick. Cool. In large bowl, mix marshmallows, pineapple, apples, peanuts and cooled sauce, then add Cool Whip. Chill 2 hours.
On wax paper, mix spices and flour; coat chicken. In a large nonstick skillet, heat oil. Add chicken; cook 5 minutes per side or until cooked through.
Dissolve bouillon cube in water. Mix with rest of the ingredients. Shape as desired and bake at 300° for 1 hour.
For glaze: Combine cornstarch, cinnamon and nutmeg in saucepan. Stir in honey and water. Add orange and lemon slices. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes, stirring occasionally. Remove and discard orange and lemon slices. Add walnuts and raisins.
Chop bacon and fry; drain grease. Add chopped onion and brown. Mix in crock-pot the beans, bacon, onion, vinegar, sugar and catsup. Cook on low 3 to 4 hours.
Combine all ingredients thoroughly. Serve on salad greens, vegetable salads, cole slaw, baked potatoes, etc.