HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook first 7 ingredients until soft. Then add flour mixed with milk and cook until thickened. After mixture is thickened, add cubed cheese and 1/4 cup cubed ham.
In a 2-cup glass measure, combine the coffee, milk and chocolate, mixing until well blended. Microwave on High for 1 1/2 to 2 minutes or until very hot. Turn into a large coffee mug and top with small mound of whipped cream.
Cook the first 3 ingredients over moderate heat until mixture boils for a minute or less. Add the beaten egg yolks, butter or margarine and lemon juice; mix well until thickened. Pour into the baked pie shell.
Preheat oven to 325°. Beat egg whites stiff, gradually adding sugar. Crumble crackers and fold with chopped nuts into beaten egg whites. Bake in 8 or 9-inch pie pan 20 minutes. Whip cream. Top cooled pie with whipped cream and grated coconut. Freeze until firm.
Preheat oven to 350°. Grease and flour loaf pan. Cream together sugar and butter. Add ripe bananas and eggs. Beat well. In a different bowl, sift together flour, baking soda and salt. Add to batter. Add nuts.
Mix together and pour over spinach in a Pyrex dish. Bake for 1/2 hour or until brown and bubbly.
Cream potatoes with margarine and milk. Do not add salt. Cool overnight. Add onion salt, cream cheese, sour cream and 1/2 of the Cheddar cheese and mix well. Top with remaining 1/2 package of Cheddar cheese. Bake for 30 minutes at 350°.
Mix vanilla pudding with half and half. Using French whip, blend in Cool Whip and Grand Marnier. Yields 5 pints. Can be frozen for later use.
Melt caramels in water in double boiler. Mix with corn until well coated. Slightly moisten hands. Pack in rinsed 10-inch pie pan. When top is dry, cut with knife dipped in cold water. Also makes wonderful popcorn balls. Wrap in waxed paper.
Mix well and form into 1-inch balls. Roll in colored sugar. Bake at 350° for 8 to 10 minutes. Place 2-inches apart on cookie sheet.
Combine in pie pan the chocolate wafer crumbs and butter; press on bottom and sides and freeze.
Mix together all ingredients and cook in an unbaked pie shell at 350° until thick. Allow to cool before slicing.
Put the peanut butter, honey, nutmeg, powdered milk and wheat germ in a bowl. Mix well. Shape mixture into little balls. Put the corn flakes into a plastic bag. Crush the corn flakes in the bag with a rolling pin. Roll the candy balls in the corn flakes. Now they're ready to eat.
Peel tomatoes and cut into quarters. Cook on medium for 1 hour. Add 1 teaspoon canning salt per quart of tomatoes while they are cooking. Put in jars that are hot and sterilized; let seal.
Brown beef in skillet; drain. Stir in the next 5 ingredients. Heat until bubbly. Pour into a 2-quart bake dish. Place biscuits on top of meat; sprinkle cheese on top. Bake at 375° for 25 to 30 minutes.
Peel and cut up potatoes. Cook; drain. Put all chopped up ingredients in potatoes. Add mayonnaise and stir. Sprinkle with paprika.
Mix molasses, shortening, brown sugar and water. Stir in remaining ingredients. Cover and chill 4 hours or until firm. On floured board, roll out dough 1/2 at a time until paper thin. Cut with 2-inch round cookie cutter. Place 1/2-inch apart on ungreased pan. Bake at 350° for 5 to 7 minutes or until edges are barely brown. Makes 48.
Mix all ingredients well. Sit in refrigerator in a covered bowl for 24 hours. It can be used anytime. Take out the amount you want; knead it. Cut out the biscuits you need. Bake in a 450° preheated oven for 10 to 12 minutes.
Chop garlic, onion, mushroom stems, salami and cheese. Melt margarine in a pan. Saute chopped mixture of onion, garlic and stems, then add chopped salami and cheese. Stir until cheese is melted. Fill mushroom caps with mixture.
Thinly slice potatoes and lightly brown in skillet. Pan fry fish until brown.
Beat 1 egg. Mix with cake mix, one teaspoon vanilla and margarine. Pat into an 8 x 12-inch pan. Mix cream cheese, remaining teaspoon vanilla and remaining 2 eggs and stir in confectioners sugar. Add coconut and pecans. Spread over cake. Bake in preheated 325° oven for 45 minutes. Bake until golden brown. Cool before cutting.
Soak beans overnight. Soak in water; do not re-use this water. Bring pork butt with water to boil with 1 tablespoon vinegar. Cook until tender on simmer. Add celery, beans and rice. Cook until tender. Add potatoes and cook until tender.
Combine candies and 2 cups water in a saucepan. Heat and stir until candy dissolves. Add jello to mixture and dissolve. Add 2 cups cold water and chill until slightly thickened. Add the remaining ingredients and refrigerate several hours until set.
Clean heads. Soak in salt water overnight. Boil water and cook 7 minutes. Drain. Put in cold water 14 minutes. Drain. Put in freezer bags.
Fry bacon until crisp. Pour off all but 2 tablespoons fat. Saute the chicken in the fat, stirring to cook evenly. Add onions, corn, paprika, salt and black pepper. Cover and cook over low heat for 5 minutes. Slice each pepper in half lengthwise. Seed and cut off stems. Place pepper shells in an oiled baking dish. Fill with the mixture. Mix crumbs with the butter. Crumble over the tops. Bake, covered, at 350° for 30 minutes or until peppers are tender, yet firm.
Brown diced stems, tomatoes and onions in oil; remove from stove. Add bread crumbs, cheese and parsley and stir. Stuff the mushrooms and place on a greased baking sheet in a preheated oven at 375° for 10 to 15 minutes. Makes 16.
Preheat oven to 450°. Beat egg yolks, mustard and pepper. Mix well. Beat egg whites with salt until stiff. Mix all ingredients. Fold together and spoon into 2 cup casserole dish. Bake 20 minutes at 450°. Serve immediately. Makes 2 luncheon servings.
Melt oleo and pour over stuffing mix and seasoning. Let set. Cook squash, drain and mash. Add other vegetables, soup and sour cream. Add half of cheese and half of stuffing mix to vegetable mixture. Pour into greased casserole and top with remaining stuffing mix and remaining cheese. Bake at 350° for 30 minutes.
In large pot, cook and drain ground beef, onion and garlic. Add spaghetti sauce, tomatoes and mushrooms. Simmer 20 minutes. While this is simmering, cook macaroni shells. Using a large casserole dish, layer 1/2 shells, 1/2 meat sauce and Provolone cheese. Then 1/2 shells, 1/2 meat sauce and Mozzarella cheese. Cover and bake. Remove cover last 5 minutes to let cheese melt. Let stand 10 minutes before serving.
Spread the bread with butter or corn oil margarine using 1 teaspoon on each slice. Slice the bread in 1/4-inch cubes. Put the bread cubes on a cookie sheet and put in a 350° oven for about 30 minutes or until bread cubes are toasted golden brown in color. Remove the bread from the oven and cool to room temperature. Put half of the toasted bread cubes into an 8 x 8 x 2-inch glass baking dish.
Remove skin and bones from chicken. Cut into pieces, set aside. Combine onion, soups, salsa and milk; blend well. In 1 1/2 quart buttered casserole layer 1/2 the tortillas, chicken, sauce and cheese. Sprinkle with the green chilies. Repeat layers until all the ingredients are used, ending with cheese on top. Cover and refrigerate for 24 hours. Bake at 300° for 1 hour.
Blend all ingredients, except egg whites and paprika. Whip egg whites until stiff and fold into other ingredients a little at	a time. Turn into ungreased 1 1/2-quart casserole dish. Cover and bake for 1 hour; uncover and bake 10 minutes.
Heat oven to 500°. In a 2 to 3-cup shallow baking dish, place the cheese. Bake until melted, 4 to 5 minutes. Coarsely grind the pepper on top. Set dish on a heatproof surface and serve with the apples or pears and walnut or other bread for guests to cut and use to scoop up fondue. Serves 12. Preparation time: 4 minutes. Cooking time: 5 minutes.
Boil potatoes until cooked. Cool; cut into bite size pieces. Mix all ingredients together, saving some cheese to sprinkle on top. Cover with foil. Cook at 400° for 45 to 50 minutes.
Combine all ingredients, except fresh mushrooms and wine in a large Dutch oven, and stir well. Cook over heat until cheese is melted, stirring frequently. Stir mushrooms into soup and cook over low heat for 20 to 30 minutes, stirring frequently. Stir wine into soup just before serving.
Cook noodles according to package directions; drain. Add chicken, soup and green chilies. Place in casserole dish. Sprinkle with cheese. Bake at 350° for 10 minutes, or until cheese is melted.
Chop walnuts. Dissolve jello in hot water. Add sugar, lemon juice and pineapple juice. Stir to dissolve. Chill until partially set, then add remaining ingredients. Chill in oiled shallow pan for 4 or 5 hours (or in freezer for a shorter time).
Mix hamburg, crackers, onion, egg, salt, ginger and milk. Make meatballs. Melt shortening and cook meatballs, then remove. Keep warm. Mix cornstarch and sugar. Stir in pineapple syrup, vinegar and soy sauce until smooth, then pour into skillet. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple and peppers. Heat through.
Mix shortening, sugar, brown sugar, eggs, coconut, cornflakes, vanilla and oatmeal in order given. Mix in separate bowl flour, baking soda, baking powder and salt. Add flour mixture and pecans (if desired) to shortening mixture. Mixture will be thick. Drop by spoonfuls on lightly greased cookie sheet. Bake at 350 degrees until done, approximately 10 to 12 minutes.
Cook potatoes in boiling salted water, covered, for 10 to 15 minutes. Drain carefully, leaving skins intact. Keep potatoes warm. Combine wine and shallots in a large saucepan. Bring to a boil and cook 1 minute. Add whipping cream. Return to a boil. Reduce heat and simmer for 20 minutes. Stir in basil, salt and pepper. Arrange potatoes on a serving plate. Spoon sauce over potatoes. Serve immediately. Yields 8 servings.
Sprinkle vegetables with salt and ice and soak for 3 hours in ice and cold water. Drain and combine vinegar, sugar, turmeric, celery seed and mustard seed. Bring to a boil, cook cucumbers and onions in boiling syrup until cooked through. Can in hot jars and seal at once. Ready to eat in 24 hours. Yields: 8 to 10 pints.
Combine milk, egg and sugar. Beat with mixer. Melt butter and pour 1/2 in baking dish and the other 1/2 in mixture. Mix and pour in dish. Bake at 350° for 35 to 40 minutes.
Combine cabbage, carrots, sunflower kernels, peanuts, raisins and apples; toss gently. Combine remaining ingredients; stir until smooth. Pour over cabbage mixture. Toss gently to coat. Chill until serving time. Yield: 3 1/2 cups.
Saute onion and bell pepper until onion is clear. Add remaining ingredients and bring to a boil. Let simmer. Cover and cook 20 minutes. Thicken with cornstarch and water.
Pop popcorn. Melt margarine in a 1 1/2 to 2-quart dish. Add light brown sugar, light corn syrup and salt. Bring to a boil in microwave; boil for 2 minutes on High. Remove; add soda and stir. Put popped corn into a large double strength grocery bag (do not salt or butter popcorn). Pour hot syrup over popped corn. Roll top of bag down and shake. Microwave for 2 minutes on High; shake bag. Microwave 30 seconds; shake again. Microwave for another 30 seconds. Put in pan; let cool. Store in airtight container if there is any left after sampling.
Brown chicken on all sides in hot oil. Remove chicken. Add onion to drippings; brown lightly. Add remaining ingredients; mix well. Put chicken in 2-quart casserole dish. Top with tomato-rice mixture. Cover and bake in hot oven (400°) for about 45 minutes, stirring occasionally and adding water if necessary. Makes 4 servings.
In a large skillet, cook bacon until crisp. Add meat and cook, stirring until well browned. Add remaining ingredients except corn bread. Cover and simmer 30 to 40 minutes until meat is tender.
Cream butter, Crisco and sugar until fluffy and light. Add egg yolks one at a time, then salt and vanilla. Mix well. Add flour one cup at a time alternately with milk and water mixture. Fold in stiffly beaten egg whites. Pour into greased and floured large tube pan. Place in a cold oven; turn to 325°. Bake 1 hour. Very moist and delicious!
Place the cherry pie filling in the bottom of a pie plate or baking dish. Drizzle lemon juice over cherry pie filling. Melt butter and mix with dry cake mix using a fork. Mixture will be crumbly. Crumble over cherries. Bake at 350° until top becomes light brown.
Bake chicken; cool. Line 3 x 9 x 11-inch baking dish with tortillas, overlapping and breaking to fit. Pour cup of broth over tortillas and let set while preparing topping.
Bring 4 to 6 quarts of salted water to a boil. In a skillet, cook the garlic in olive oil over low heat until soft. Add sliced mushrooms and cook until slightly softened. Coarsely chop artichoke hearts and add with marinade from jar to skillet with parsley, salt and pepper. Cook spaghetti in rapidly boiling water; drain. Toss the sauce with hot cooked pasta. Serves 4.
Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc.,; check the rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup rum in a glass and drink it as fast as you can; repeat. With an electric mixer, beat 1 cup butter in a large fluffy. Add 1 seaspoon of thurgar and beat again.
Cream sugar, eggs and oil. Add remaining ingredients. Bake 30 to 35 minutes at 350°.
Mix crushed crackers and margarine. Put in pie pan. Put onions on top of crust. Pour egg, milk and cheese over onions. Bake at 350° about 30 minutes or until golden brown.
Sift sugar and flour together. Set aside. Beat eggs, blend all other ingredients with eggs and mix well. Add mixture to flour and sugar mixture and mix well again. Pour into an unbaked pastry shell. Bake at 425° for 10 minutes. Reduce heat to 250° and bake 30 minutes or until pie tests done.
Mix everything except peaches. Drain peaches (save 1/2 cup juice) and chop. Add to mixture. Pour into a 9 x 13-inch pan and bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Mix cherry pie filling and crushed pineapple in a 9 x 13-inch baking dish. Pour dry cake mix over the top of mixture. Cut butter into 1/8 to 1/4-inch squares and place on top of cake mix (a 4 x 6-inch pattern usually works best). Bake at 350° for about an hour or until top is golden brown.
Brown lightly onions and mushrooms in fat about 5 minutes. Remove. Rub meat with flour. Brown in fat on both sides. Put roast in casserole and add remaining ingredients, mushrooms and onions. Cover tightly and simmer 2 1/2 to 3 hours or longer, if necessary. Pour the remaining sauce in casserole over meat before serving. In oven, cook at 350°.
Cook ground beef and put on paper towel to drain. Add tomato, onion, lettuce and beans to ground beef. Mix all these ingredients and refrigerate and when ready to serve add Catalina dressing and corn chips.
Sprinkle yeast into 1/2 cup warm water. Stir until dissolved. Add warm milk, sugar, salt, margarine and 2 cups flour. Beat until smooth (about 1 minute). Add 1 more cup of flour. Beat vigorously at medium speed for 2 to 3 minutes. Use enough of remaining flour to make a soft dough thick enough to put on floured board and knead. Knead 5 to 10 minutes, until smooth and elastic. Let rise double in size. Form into 2 loaves. Let rise double again. Bake at 400° until brown.
Thaw potatoes. Mix all ingredients, except cheese and bread crumbs. Put in a 9 x 13-inch dish and sprinkle with Parmesan and bake at 350° for 1 hour, covered.
Blend cheese with butter. Mix in flour, salt, paprika and red pepper (sifted together; mix well into a dough. Refrigerate for 1 hour. Wrap 1 teaspoon of dough around each side of olive. Place on lightly greased cookie sheet. Bake at 400° for 10 to 15 minutes.
Crush package of Oreos in a food processor until fine grain; set aside. Cream 1/2 cup margarine, cream cheese and sugar. Mix milk and pudding. Combine cream cheese and pudding mixtures. Fold in Cool Whip. Place lid of the Cool Whip upside-down in bottom of plant pot. Starting with the Oreo crumbs, layer crumbs, pudding, crumbs, etc., ending with the crumbs. Chill. Just before serving, place flowers and shovel in pot. This looks just like a potted plant.
Sift all dry ingredients and mix with other ingredients. Bake in a 300° to 325° oven for 1 hour and 30 minutes.
Parboil noodles in salted water; drain. Beat eggs; add to noodles. Add sour cream, cottage cheese and sugar. Pour into a 9 x 14-inch Pyrex pan	in which butter has been melted. Grate apples on top of mixture. Add ground cinnamon. Bake for 1 hour in 350° oven.	Cut into squares. Serves 16 or more.
Shape ground beef into walnut sized balls. Saute mushrooms and onion in butter. Dip meat balls in rice. Put in 2 1/2-quart casserole with rest of rice. Add mushrooms and onion. Cover with sauce and water. Bake at 350° for 1 1/2 to 2 hours uncovered.
Preheat oven to 350°. Cut bass into chunks, set aside. Melt butter or margarine in microwave. Crush	one sleeve of crackers in plastic bag, pour them along with enough melted margarine to make bottom crust	in glass pie pan. Press and add bass. Mix second sleeve of crackers and remaining margarine and make crust as before.	Put on top. Bake Fish Pie for 15 minutes. The salt from crackers and margarine makes this a great tasting pie! You will be surprised!
Line a cookie sheet with wax paper. Rinse strawberries; pat dry. In a microwave-safe bowl, place chocolate morsels and shortening. Stirring every 30 seconds, microwave on High until chocolate is melted, 1-2 minutes. Dip half of each strawberry in melted chocolate. Place on wax-paper lined cookie sheet. Refrigerate until chocolate is set. Yield: 24 dipped strawberries.
Cream shortening and sugar. Add egg; mix well. Then add pineapple, soda, salt, baking powder and flour. Drop on greased cookie sheet. Bake at 375° for 12 to 18 minutes; watch closely.
Cream butter and sugar. Add eggs and vanilla. Sift flour, baking powder, cinnamon and mace. Add flour mixture to butter and sugar. Mix alternately with bananas. Fold in pecans. Pour into well-greased loaf pan. Bake at 350° for 1 hour to 1 hour and 10 minutes. Bread will have a big crack in center.
Arrange tomatoes in dish. Combine oil, vinegar and next 4 seasonings; spoon over tomatoes. Cover. Chill 2 to 3 hours, basting occasionally.
Wash cabbage and totally core. Fill cored center with sugar and butter. Pack butter into cored center. Spread any remaining butter on outside of cabbage. Wrap prepared cabbage in foil. Cook on preheated outside grill for 2 hours or until tender.
Prepare Jell-O in usual manner. Let cool and add pineapple, bananas and marshmallows. Place in refrigerator to congeal.
Saute mushrooms in 2 tablespoons butter and set aside. In large heavy skillet or Dutch oven, melt remaining butter and saute onions until tender. Blend in flour and cook slowly for 5 minutes, stirring constantly. Remove from heat; gradually stir in milk until smooth. Add salt, pepper and wine. Bring to boil. Reduce heat; simmer and stir 10 minutes to thicken sauce. Add shrimp and mushrooms, stirring lightly for 1 minute. Remove from heat and quickly beat in egg yolks. Spoon into 6 large ramekins or 12 small ramekins (as appetizers). Sprinkle with paprika and heat under broiler. This can also be served from a chafing dish over toast points. Freezes well.
Mix together salt, sugar, syrup and water. Stir over heat until sugar dissolves and mixture comes to a slight boil. Beat egg white until fluffy. Gradually pour hot syrup over beaten egg white. Continue beating egg white. Add vanilla. Beat until icing stands in peaks.
Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Sift and measure flour; blend all dry ingredients together, then stir in shortening mixture. Make 1-inch little balls of dough. Roll balls in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Makes about 5 dozen.
Put 1 whole tomato or half, depending on number of chops, on each chop. Pour juice of tomatoes over chops. May need to add more tomato juice. Sprinkle 3 tablespoons sugar and 1 teaspoon salt over everything. Cover and bake for 1 hour.
Put 2 tablespoons shortening in skillet. Split chicken breast into 4 pieces; remove skins. Lightly flour and brown breasts. Remove breasts; pour off shortening. In skillet mix chicken mushroom soup, water, milk and thyme. Stir well. Add mixed veggies (drained) and parsley. Simmer 5 more minutes. Serve over rice. Serves 2.
Mix all ingredients thoroughly with hands. Make into walnut size balls and place on greased cookie sheet. Bake at 350 degrees for about 12 minutes.
Combine chicken, soup, grated cheese, eggs (beaten), cottage cheese, water chestnuts (drained), spinach (drained) and onion. This may be frozen in 2 small freezer bags. Thaw and pour each into a frozen pie shell. Cover with Cheddar cheese slices (optional). Bake at 350° for 1 hour.
Beat 2 eggs with cream and vanilla; set aside. Combine flour, baking powder and salt in bowl. Cut in margarine until mixture resembles coarse crumbs. Stir in dates and raisins. Add egg mixture. Mix until dry ingredients are moistened. Flour hands; knead dough 4 times on floured surface. Place dough on greased cookie sheet. Pat into 8-inch circle. Using sharp knife, score dough into 6 wedges, cutting 3/4 way into dough. Beat remaining egg; add water to egg. Brush onto dough. Bake at 375° for 18 to 20 minutes. Cool. Cut into wedges and serve with jelly or whipped cream.
Combine sugar and oil with electric mixer. Add eggs, beating well. Sift dry ingredients and add to mixture, beating well. Fold in carrots, raisins and nuts. Pour batter in greased layer pans. Bake in 300° oven for 1 hour.
Mix flour, sugar and cocoa;	add milk and egg yolks. Boil until thick, constantly stirring. Remove from heat; add butter (or margarine) and vanilla flavoring. Pour into cooked pie shell. Beat egg	whites, pour on top and broil in oven until brown.
Layer refried beans in bottom of a 9 x 9 baking pan. Mix ground beef, onion soup and mild taco sauce. Spread mixture on top of the refried beans. Spread sour cream on top of this mixture. Sprinkle the top with cheddar cheese and black olives. Bake in 350 degree oven for 25 to 30 minutes.
Mix the soup, milk, black pepper and butter. In 9 x 13-inch pan, arrange onion slices. Put roughly crushed potato chips on top. Pour soup mixture over chips and then cover with grated Cheddar or Swiss cheese. Bake at 350° for 45 minutes.
Drain marinade into a frying pan (from 1 jar). Drain other jar and use elsewhere. Chop all artichokes, set aside. Heat marinade in frying pan over medium heat; add onion and garlic and cook, stirring until onion is limp.
Blanch tomatoes for 1 minute in boiling water.	Dip in cold water; peel, core and cut up. Quarter onions. Slice up peppers. Put in blender and blend until smooth.
Saute onion in butter. Combine onion, rice and hot broth. Bring to boil. Place in glass baking dish and cover. Bake in 325° oven for 20 minutes. Serve and listen for compliments.
Cook the potatoes in boiling, salted water until tender, then drain. Add the cream cheese, butter, salt, pepper and enough milk for desired consistency. Beat with an electric mixer until smooth and fluffy. Place in a serving dish and sprinkle with paprika. Serve immediately. Makes 6 servings.
In 1 1/2-quart casserole, combine soup, milk and pepper; mix well. Stir in beans and 2/3's French onions. Bake at 350° or until hot. Stir; sprinkle 2/3 cup onions. Bake 5 minutes or until onions are golden.
Cut fish into 5 slices. Place in a stainless pan. Add all other ingredients; cover and bring to a boil. Let simmer about 10 minutes, turning fish once to cook evenly.
Split and remove skin from chicken breasts. Arrange in a baking dish. Place 1 slice of cheese on each piece. Mix together chicken soup with dry white wine. Spoon evenly over chicken.
Crumble ground beef in 2-quart microwavable casserole. Stir in onion. Cover with glass lid and microwave on High for 5 minutes. Drain and stir in remaining ingredients. Recover and microwave on Roast for 12 to 14 minutes or until hot. Let stand 5 minutes before serving.