HumbleIntelligence/food-ner-1-Million huggingface dataset:
Very carefully hollow out onion, leaving shell 1/2-inch thick. Place shell in saucepan with water to cover; bring to boil and cook 6 minutes. Place bacon in skillet set over medium heat until just about transparent. Add chopped onions; saute 3 minutes until onions begin to color. Remove and mix with the parsley, bread crumbs and marjoram. Stir well and add beaten egg, Parmesan and salt and pepper to taste. Stir in tomato pieces. Spoon stuffing in onion shell. Place in greased baking dish, cover dish with foil and bake 1 hour at 375° until they are tender when pierced with fork. Let sit about 5 minutes before serving.
Mix condensed milk and peanut butter. Add the coconut and potato chips. Drop the mixture by spoonfuls on greased cookie sheet. Bake at 375° for about 15 minutes.
Mix all ingredients together, smooth out in an 8 x 8 pan and allow to set.
In small mixing bowl combine margarine, honey, milk, egg, orange juice concentrate and vanilla. Combine flour, soda and salt. Stir into liquid ingredients. Mix well. Fold in chocolate chips. Spread mixture in oiled and floured 8 x 8 x 2-inch pan. Bake at 350° for 20 to 25 minutes. Cut into 15 squares.
Blend all ingredients in a blender for 2 minutes. Pour into a buttered 9-inch pie pan. Bake at 350° for 35 to 40 minutes.
Beat egg in a large bowl; mix in cake mix. Mix well. Add Cool Whip. Mix well, using a fork. Drop by teaspoon in powdered sugar. Bake for 10 to 12 minutes at 350°. Makes 3 dozen.
Mix sugar and water; bring to a boil, add jello and dissolve. Add cherry pie filling and place back on burner; get very hot. Add pineapple and remaining ingredients. Stir several times while cooling. Makes a large salad.
Slice squash and layer in the bottom of a casserole dish. Saute onion and put on top of squash. Add cream of chicken soup. Cover with cracker crumbs, then sprinkle with Mozzarella and Cheddar cheese. Bake for 30 to 40 minutes at 350°.
Combine sugar, milk, cocoa and butter in large saucepan. Bring to a boil and boil for 1 minute only. Remove from heat and stir in vanilla, peanut butter and oatmeal. Pour into a 9 1/2 x 13-inch pan. Cool and cut into squares.
In large pan, put chicken, orange juice, onion and seasonings; cover. Bring to a boil; reduce heat. Simmer for 30 minutes. Add rice; cook for 20 minutes or until rice is done.
Remove all skin and fat from thighs or pork ribs; put into pot and cover with water. Add remaining ingredients and bring to boil. Boil until liquid boils down to about 1-inch in bottom of pot. Serve over steamed rice.
In a soup pot, combine the butter, onions, celery, carrots, and bell pepper. Saute until vegetables are tender but not browned. In a large saucepan, heat the broth, half and half, and milk. Add the flour to the vegetables. Mix well. Add the boiling water and the milk mixture. Stir well. Add the cheese in small pieces. Reduce heat to low and stir until cheese melts. Taste and adjust seasoning, if needed. Makes 1/2 gal.
Beat egg, add squash, sugar, bread, salt & pepper & 1/2 can of Onion rings. Bake at 350 degrees for 25 minutes or microwave for 10 minutes. Pour remaining onion rings over top of casserole and bake for 5 minutes or microwave for 2 minutes.
Brown sausage and drain. Grease a 9 x 13-inch baking pan. Mix sausage with bread and distribute evenly in baking pan. Throw in Cheddar cheese. Mix remaining ingredients in the blender and pour over bread. Pat everything down with your hands. Refrigerate overnight. Bake at 350° for 45 minutes. Serves 6 to 8.
Dissolve jello in boiling water. Add pineapple with juice. Heat to simmering. Remove from fire. Add sugar. Stir to dissolve. Beat cream cheese and baby food together. Add to jello and dissolve completely. Cool and refrigerate until it mounds. Fold in Cool Whip and nuts. Pour into 9 x 13-inch dish and refrigerate until firm.
Shred potatoes and cheese. Fry potatoes. When brown, sprinkle in cheese slowly as it melts. Add salt and pepper to taste.
Mix sugar, flour and cocoa. Add enough water to make a paste. Beat in egg yolks. Heat remaining water, adding butter and salt. Add vanilla to paste. Combine ingredients and cook until thick. Pour into baked pie shell.
Melt butter in large pan and blend in flour. Stir in the applesauce, soup mix, water, curry powder, ginger and lemon juice. Cook until it thickens to the correct consistency. Add shrimp and heat thoroughly. Serve over mounds of rice. Sprinkle or pass condiments (shredded coconut, ground nuts and chutney). Serves 8.
Blend softened cream cheese until fluffy. Mix with Cool Whip. Mix in pineapple and about 2 teaspoons pineapple juice. Chill for about 20 minutes.
Brown sausage and drain. Add cheese and Ro-Tel. Best if made in crock-pot and kept warm enough to keep soft.
Toast bread. Spread with dressing. Place corned beef, sauerkraut, mushroom slices and cheese on bread, in that order. Put in toaster oven or broiler until cheese is melted.
Wash and cut cabbage. Wash, peel and cut up rutabagas. Fill pot with water just above vegetables. Add fatback. Stirring occasionally, cook until tender.
Mix together soup and rice and put in dish. Lay chicken pieces on top and push into mixture. Cover and bake 1 1/2 to 2 hours at 350°.
Sift together first 5 ingredients. Combine and add to dry ingredients, remaining ingredients. Mix only until all flour is moistened. Fill muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Combine Karo, water, salt and sugar in a saucepan; boil to 265°. Beat egg whites until stiff, and gradually beat in the boiling mixture; whit until it begins to stiffen. Add vanilla and nuts. Beat again until cooled somewhat. Drop by tablespoon onto waxed paper smeared with margarine.
Line a large Pyrex pan with foil. Cut roast into thin pieces; put in pan. Peel, wash and slice potatoes. Place with roast. Mix together water, Dale's and season salt. Pour over roast and potatoes. Cook at 250° for 4 hours.
Combine all ingredients and beat well for 4 minutes. Bake in 2 (8-inch) layer pans for 40 minutes at 350°.
Make salad from first five ingredients. Combine the last six ingredients and shake well for dressing. Put dressing on salad just before serving.
Brown ground meat and sausage; drain well. Chunk cheese and melt. Add Ro-Tel tomatoes and mushroom soup. Cook a few minutes over low heat. Serve with chips.
Take 4 cups sugar and 6 cups water. Boil and cool. Mash bananas and use juice of fruit. Mix with sugar-water mixture and freeze. Add 2 quarts ginger ale when ready to serve. Frozen mixture will be slushy and be sure to allow a long while in freezer to set up.
Cut zucchini in 1/2-inch slices. Simmer in water for 10 minutes. Place in an 8-inch casserole. Combine the sour cream, Cheddar cheese, butter and salt; heat until blended. Pour over zucchini. Combine bread crumbs and grated cheese; sprinkle over casserole. Bake at 375° for 10 minutes. Let stand 5 minutes before serving.
Put potatoes on bottom of 9 x 13-inch pan. Then add onions and oleo, then salt and pepper. Heat soups, milk, sour cream and cheese until melted. Pour over potatoes. Then put on topping of corn flakes. Bake at 350° for 1 hour.
Set aside potatoes to cool. Mix remaining ingredients and pour over chopped potatoes. Let stand in refrigerator for several hours to blend flavors.
In large shallow roasting pan combine popcorn and nuts. Place in 250° oven while preparing glaze.
Mix the rest of it and add to the carrot mixture. Stir just to combine. Divide between 2 oiled loaf pans. Bake at 375° for 1 hour 10 minutes.
Mix all ingredients well. Bake in a 9 x 13-inch pan at 350° for 1 hour.
Combine all but 1/2 of chopped beef. Roll cheese ball in remaining beef. Refrigerate until set.
Combine milk, cinnamon, salt and coffee in a saucepan and heat to almost boiling. Strain. Dissolve chocolate in boiling water and add to milk mixture. Heat to boiling point. Add vanilla and pour over marshmallow in each cup. Serves 6.
Cream shortening, sugar and eggs; add vanilla. Add bananas, then dry ingredients. Mix well. Bake at 350° for about 60 minutes.
Preheat oven to 350 degrees. Mix soup, milk and pepper in 2 quart greassed casserole dish. Stir in beans, Sprinkle with the onions. Bake uncovered 30 - 40 minutes or until hot in the center.
Tear lettuce into bite size pieces. Layer rest of vegetables in order given. Mix sugar with mayonnaise and spread over top like frosting. Top with grated cheese. Cover and refrigerate for 8 to 12 hours.
Turn cake batter into greased and floured 9-inch loaf pan and bake at 325° for 40 minutes; cover with foil and bake 50 minutes longer. Allow cake to cool 10 minutes before removing from pan. Brush cake with wine or orange juice. Wrap in foil and store in refrigerator.
Beat cream cheese and mayonnaise until smooth. Stir in all other ingredients, except peanuts. Cover and chill several hours. Form into ball; roll in nuts to cover. Serve with crackers.
Cook sugar, water and cornstarch until thickened, will not be very thick. Add jello. Let cool, then add fresh strawberries. In baked pie shell, spread cream cheese, then pour cooled strawberry filling over top. Top with Cool Whip.
Bottom: In saucepan, combine 1/2 cup margarine and cocoa. Heat and stir until blended. Remove from heat. Add 1/2 cup powdered sugar, egg and vanilla. Stir in cracker crumbs. Press in ungreased 13 x 9-inch pan.
Mix milk and Bisquick and drop small spoonfuls into a mixture of cinnamon and sugar. Roll each piece to cover with sweets. Place on greased baking sheet. Bake at 350° for 8 to 10 minutes until brown.
Cook (boil) potatoes until fork-tender. Peel while hot. Add margarine to hot potatoes. Beat in milk, sugar, salt and cinnamon. Add eggs and vanilla. Pour into unbaked pie shell. Bake for 45 minutes until center is set. Set oven at 350°.
In a 9 x 13-inch pan, bake cake according to directions. Meanwhile, combine pineapple with its own juice and sugar in medium saucepan. Cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes. When cake is done, remove from oven and pierce top with fork at 1-inch intervals. Pour pineapple mixture over cake and spread evenly. Cool completely.
Mix cake mix, sour cream, oil and eggs together, pour into flat 9 x 13-inch pan. Bake at 350° for 30 minutes.
Melt margarine in 9 x 13 casserole dish. Mix next 5 ingredients and pour over melted margarine. Do not stir! Pour fruit over top. Do not mix! Bake at 325° for 45 minutes. Serving 175 calories.
Drain liquid from beans. Cook in boiling water and Wesson oil for 20 minutes. Drain and sprinkle with Accent. Mix beans, soup and pepper together. Bake at 350° for 20 minutes. Top with fried onions and bake 5 minutes more.
Mix orange juice, sugar, and cornstarch. Cook over medium heat until thick. Pour over carrots and let stand a short time. Serve hot.
Sift dry ingredients together. Add oil and eggs. Add pumpkin and water. Blend by hand. Pour into 2 loaf pans, well-greased. Bake at 350° for 40 minutes.
Mix all and bring to a boil. When it begins to boil, add 1 tablespoon vinegar. When mixture forms a soft ball in cold water, remove from stove and place under electric mixer. When this begins to thicken, add salt, vanilla and butter. Continue to beat at high speed until mixture is very thick. Remove and stir in two cups of nuts and press on marble slab. Be sure the content will stand alone before you pour out of boiler. Cut in squares.
Cover the bottom of a 9-inch ready crust pie shell with Heath bits. In mixing bowl, combine eggs, sugar, corn syrup, butter and vanilla. Mix well and add pecans. Pour mixture over Heath bits in the pie shell. Bake at 350° for 55 to 60 minutes or until filling doesn't stick to a knife.
Cook chicken in water for 30 to 45 minutes, until tender. Remove chicken from broth; bone and cube.
Mix jello and water; add cream cheese. Stir until dissolved or until it's very small pieces. Add all other ingredients and refrigerate, stirring every 15 minutes until ice cream is blended in evenly.
Prepare stuffing mix as directed on package using 1 1/2 cups water. Press gently into greased 1-quart ring mold and keep warm. Drain mushrooms, reserving liquid. Add boiling water to liquid to make 1 cup; add bouillon cube and stir until dissolved. Melt butter in saucepan. Add mushrooms and onion and cook until lightly browned. Blend in flour, salt and pepper. Add measured liquid, milk and Worcestershire sauce. Cook and stir until thickened and smooth. Add turkey and heat thoroughly. Just before serving, unmold stuffing ring onto serving platter. Spoon turkey mixture around base and into center of ring. Makes 6 servings.
Combine minced chicken and creamed corn; set aside. In a large saucepan, heat oil and sherry to just below boiling. Immediately add chicken broth and stir to mix. Bring mixture to a boil and add chicken and corn mixture. Add salt to taste.
Mix all ingredients together in churn. Churn as directed, layering rock salt and ice all the way to the top. (Takes about 30 to 40 minutes.)
Mix together the first 7 ingredients, then add the remaining ingredients. Batter is extremely runny. Bake at 350° in a greased and floured tube pan. Also makes about 4 dozen cupcakes. Cake takes about 5 minutes to mix!
Buy already made angel food cake. About 1 1/2-inch from top of cake, slice top off of cake and place aside. Cut completely around inside of cake about 1-inch from outside of cake, but not all the way to the bottom of the cake. Do same thing on inside of cake. Make pudding, pour into hollowed out angel food cake and replace cake top. Frost with Cool Whip.
Thickly slice cucumbers and onions in rings. Cover with salad dressing. Chop garlic and add to mixture. Serve and enjoy.
Melt fat or butter. Add flour and stir until well blended (do not brown). Pour on gradually the chicken stock, milk and cream while stirring constantly (add one at a time). Saute mushrooms in 1 tablespoon of butter (or more) for 5 minutes. Have chicken and pimentos cut in desired size pieces. Bring mixture to boiling point (bubbling) and add salt, remaining butter (about 1 tablespoon), chicken, mushroom pieces and pimentos (also green pepper or green peas). Bring to boiling point and add slightly beaten egg yolks.
*For large container, use 1/2 pound (1 cup) pickling salt to 20 pounds chopped cabbage. After cured, put in jars and process.
Wash and pare potatoes, then grate and mix with salt and onion. Stir in eggs and add flour. Have the shortening sizzling hot in frying pan. Drop a spoonful of batter into pan. Brown on one side, then turn and brown on the other side.
Place breadcrumbs and chicken in plastic bag and shake. Heat oil in nonstick skillet and add chicken. Cook 3 minutes on each side until browned. Add wine and next 3 ingredients. Cover, reduce heat and cook 15 minutes. Remove chicken and mushrooms with slotted spoon. Add lemon juice and mustard to skillet and stir. Cook 2 minutes. Pour on top of chicken and serve.
Saute green pepper and mushrooms in butter until tender. Make a paste of flour and cold chicken broth. Add this to green pepper and mushroom mixture. Blend. Add hot milk until thickened and smooth. Add remaining ingredients. Heat in make-shift double boiler. Serve on toast.
Cook spaghetti as directed for casseroles. Mix other ingredients, except 1/2 of the cheese. Fold mixture into the spaghetti. Pour into a 1 1/2-quart casserole dish. Top with the remaining 1/2 cup cheese. Bake at 350° for 45 to 60 minutes or until bubbly.
In 1 1/2-quart casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended. Put butter over top in center of dish.	Microwave on High for 2 minutes or until milk feels warm on bottom of dish. Stir vigorously until smooth. If	all butter has not melted in cooking, it will as it is stirred. Blend in nuts. Pour out on plate and chill for 1 hour. Cut into squares and serve.
Drain and chop artichokes. Add the other ingredients and mix well. Cook at 350° for 20 minutes. Let stand and serve warm.
Combine beans and soup. Sprinkle onion rings on top. Bake at 350° for 45 minutes.
Mix together all ingredients. Place in a greased 9 x 12-inch pan (I use a large casserole dish). Before baking, put on Topping.
Grate cheeses and combine. Spray a 9 x 13-inch pan with Pam. Spread 1/2 of cheese in pan. Spread chilies over cheese. Top with remaining cheese. Beat eggs, milk and flour. Pour evenly over all. Bake at 375° for 45 to 55 minutes or until light golden brown. Remove from oven and let stand 3 to 5 minutes before cutting into small squares to serve.
Cook spaghetti, let cool. Boil whole chicken or use pieces of chicken equal to approximately 1 whole chicken. One whole chicken will give you approximately 3 cups of chicken. Cool and dice. Brown onion, green pepper and mushrooms in butter. Place in large mixing bowl the ingredients along with the broth, soup and red pimentos plus grated Jack cheese. Put in large 9 x 16-inch pan. Bake in preheated 350° oven for 1/2 hour to 45 minutes, uncovered.
Saut onion and celery in margarine. Mix all ingredients, adding salt and pepper to taste. (May add red pepper flakes to taste.) Bake at 350° for 30 to 40 minutes.
Mix as pie crust. Pat into a 9 x 13-inch pan (buttered). Bake at 350° until light brown. Cool completely.
Mix flour, brown sugar, nuts and margarine. Spread evenly in shallow baking pan. Bake at 350° for 20 minutes. Stir often.
In bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Add egg, orange juice and peel; stir into dry ingredients just until blended. Add cranberries and walnuts. Spoon into a greased and floured 8 x 4 x 2 inch loaf pan. Bake at 350° for 65 - 70 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. 1 Loaf.
Combine biscuit mix and sugar. Add banana and water alternately, stirring after each addition. Stir in shortening and vanilla. Bake in a greased cupcake pan or paper cups for 20 minutes at 350°.
Cook spaghetti as directed on package; drain. Run cold water over spaghetti. Cut vegetables in small pieces. Add the salad seasoning. Add the Italian dressing. Toss and chill at least 8 hours or overnight.
Cook rice per directions. Mix rice with the remaining ingredients. This can be served hot or cold. You can substitute any vegetable that you wish in this dish.
Preheat oven to 325°. In a bowl, cream together sugar and shortening or margarine. Add eggs, milk and vanilla. Beat until creamy. Add dry ingredients. Mix well. Divide dough into 4 balls. Roll one ball at a time out onto floured board. With floured rolling pin, roll out to 1/4-inch thick. Cut with cookie cutters. Bake for 8 to 10 minutes or until very light brown. Remove from oven. Place on rack to cool. Frost with powdered sugar frosting, if desired. May add food coloring to frosting for the holidays.
Mix all ingredients together in a large bowl. Drop by tablespoonfuls onto each section of a waffle iron. Bake 55 seconds. Don't overbake. Frost with any frosting. Freezes well.
Put together in mixer and whip until thoroughly blended. You can add a pinch of salt, if desired.
Blend coconut, pecans, condensed milk, butter and powdered sugar and roll into small balls about 3/4-inch in diameter. Chill in refrigerator one hour or longer. Insert toothpicks into each ball and dip in chocolate paraffin mixture that has been melted over low heat in top of double boiler. Put on wax paper to dry.
Simmer apple cider, 2 cinnamon sticks, whole cloves and granulated sugar for 30 minutes. Discard cinnamon sticks and cloves, then pour into a heatproof serving bowl. Add several small apples studded with cloves (they'll float). Serve hot cider in mugs with cinnamon stick stirrers. Serves 8.
Blend all ingredients well, except for cheeses. Place in baking dish and top with the cheeses. Bake at 350° for 15 to 20 minutes. Keep warm and serve with nacho or tortilla chips.
Bring sugar, butter, milk and cocoa to a boil; boil hard for 1 minute. Add peanut butter, vanilla and oats. Drop on wax paper until cool.
Season fillets with salt, pepper and garlic salt. Place in casserole dish. Cover with chopped onions and cheese slices. Mix together sour cream and cream of mushroom soup. Pour on top of cheese slices. Bake at 325° for 45 minutes.
Brown sausage and hamburger. Drain. Add onions, chilies, soups and sour cream. Spray pan with oil. Layer with tortillas and meat mixture. Top with olives and cheese. Layer 3-inches deep. Heat in oven at 350° for 45 minutes. Excellent to freeze.
Mix all ingredients together and drop by spoonfuls into 1/2 inch hot oil (preferably an electric frypan at 375°). Turn when brown. Serve with sour cream or catsup.
Put sugar, cornstarch and water in saucepan and cook until creamy. Remove from heat; add a small package strawberry Jell-O gelatin. Put cut up strawberries in cooked deep dish pie shell; pour all ingredients over berries. Add Cool Whip or ice cream when serving.
Stew chicken and save broth for cooking spaghetti. Cook spaghetti in broth and add margarine. Saute pepper, celery and onion until tender. Add chili powder and soups. Heat thoroughly and add chicken. Heat and add spaghetti. Grate cheese on top. Heat in 350° oven until cheese is melted and dish is thoroughly heated.
Brown and drain ground chuck and onion. Add other ingredients and simmer about 1 hour. Serve with sour cream and tortilla chips.
Cook manicotti according to package directions; drain. Combine first 6 ingredients. Stuff manicotti. Arrange in a 13 x 9-inch baking dish, layering thin layer of sauce, then manicotti and another layer of sauce. Cover and bake in a 350° oven for 30 minutes, until hot.
Mix the first 3 ingredients together and reserve 3 tablespoons for topping. Press remaining mixture in the bottom of a 9 x 13-inch pan. Set aside. Mix ice cream, pudding and milk. Beat until smooth, then pour into cracker crumb shell. Chill 1 hour. Spread Cool Whip on top. Sprinkle with remaining cracker mixture reserved from crust. Serves 12.
Combine first 3 ingredients. Chill well and stir in club soda just before serving. Yields 3 1/2 quarts.
Mix soy sauce and curry powder with mayonnaise. Mix all ingredients together in a salad bowl and serve.
In a heavy 10 to 12-inch skillet, heat the olive oil over moderate heat until a light haze forms above it. Add the onions and scallions and stirring frequently, cook 5 minutes or until they are soft and transparent but not brown. Stir in the spinach; cover tightly. Cook for 5 minutes, then add the dill, parsley, salt and dash of pepper, stirring and shaking the pan almost constantly. Cook uncovered for about 10 minutes or until most of the liquid in the skillet has evaporated and the spinach has begun to stick lightly to the pan. Transfer the spinach to a deep bowl and stir in the milk. Cool to room temperature, then add the cheese and slowly beat in the eggs. Taste for seasoning.
Season chicken to desired taste with whatever seasoning you prefer (I use Tony's seasoning). Mix cream of chicken soup, French onion soup and water together. Put rice in the bottom of a 9 x 13-inch pan. Place chicken evenly on top of rice. Pour soup mixture over and under the rice, making sure all rice is covered with soup mixture (if not, rice will not cook). Bake at 350° for 45 minutes to 1 hour or until rice is tender.
Peel and slice watermelon; cut into pieces in electric blender at high speed. Liquify 2 cups at a time or process in a food processor. Add juice and honey, blending until thoroughly mixed. Chill. Float a slice of lime in each glass. Serves 12.
Soften and spread cream cheese in pie dish. Pour can of Hormel chili over cheese. Sprinkle on green onions. Add can of chopped chilies. Add olives, if desired. Shake packet of cheese over mixture. Bake 1/2 hour at 350°. Serve with Tostitos.
Chop onion and garlic. Mix all ingredients. Spread over meat before and/or during grilling.
Cream sugar and butter together until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in flavoring. Add flour to creamy mixture alternately with milk. Form dough into ball and put into refrigerator for 15 minutes. Take out of refrigerator and shape with cookie cutters. Bake at 350° for 10 to 12 minutes on greased cookie sheet until lightly brown around edges.