HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine turkey, onion, chicken broth, mayonnaise, sour cream and mustard in large bowl. Mix thoroughly. Mix in cheese and half the broccoli. Beat egg whites until stiff. Fold gently into turkey mixture. Spoon mixture into 4 to 6 ramekins or small baking dishes. Arrange remaining broccoli around edges. Bake in preheated 375° oven 25 to 30 minutes or until golden. Sprinkle with toasted almonds.
Soak 1 quart beans overnight in cold water to cover. Place in bean pot in morning, adding molasses, mustard mixed with molasses and a little hot water. Pour over beans. Put salt pork in center of beans, well down into pot. Cover with boiling water. Bake slow all day, adding boiling water when necessary.
Mix cream cheese, sugar and vanilla at medium speed with electric mixer or blender. Add eggs; mix well. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool, then refrigerate 3 hours or overnight. Then add favorite topping (cherry, pineapple, blueberry).
Mix dry ingredients. Add oil and eggs; stir well. Add pineapple and mix thoroughly. Pour into greased large cookie sheet with sides. Bake at 350° for 25 minutes. While still warm, top with icing.
Combine all ingredients. Place on perforated rack in a baking pan. Bake at 350° until done.
Mix first 4 ingredients together and take out 1/2 cup to use later to sprinkle over top of Picnic Cake. To remaining mixture, add remaining ingredients. Add all the latter group of ingredients at once and mix until smooth (can be slightly lumpy). Pour into a 13 x 9-inch pan that has been oiled and floured. Sprinkle the 1/2 cup of sugar topping that has been retained over the top. Bake at 350° for 30 to 40 minutes. May be done at 30 minutes.
Chop the chicken breast, and chop all the vegetables. Heat 1/2 cup oil in a big frying pan and add the chicken breast; mix until the meat becomes white and add all chopped vegetables. Cook for 20 minutes while mixing occasionally. Add the spices, nuts and mushrooms. Cook for another 30 minutes while mixing occasionally. Chop eggs and add to filling. Fry the filling in the shell as per directions on the bag. Fry in deep frying pan until the shell is gold.
In a microwave-safe bowl, melt peanut butter and butter on High 2 to 4 minutes. Add cocoa and vanilla and mix well. Add the powdered sugar. Mix with your hands until well blended. Be careful; it may still be hot! Press into an 8 x 8-inch or 8 x 10-inch pan and refrigerate 30 minutes to 1 hour. Cut into 2-inch squares. Store in the refrigerator.
Heat orange juice to boiling. Empty package of orange flavor into a large bowl. Add boiling orange juice to gelatin and stir until dissolved. Break up jelly with a fork and stir it into the dissolved gelatin. Add 1/4 cup cold water, salt and lemon juice. Chill until slightly thickened. Whip heavy cream and fold lightly into the thickened gelatin mixture. Pour into 1-quart mold. Chill until firm. Turn out and decorate with holly leaves. For the holly berries, select a few cranberries from a can of whole cranberry sauce or use fresh cranberries.
Cream 1 cup of margarine, 1 1/2 cup white sugar (13 seconds in microwave) and add eggs. Mix well. Add 2 cups flour. Mix well. Spread in 12 x 18-inch pan. Place apples in pan.
In a baking dish, put layers of apricots, sugar and cracker crumbs and then pat butter on top. Bake at 300° for about 1 hour. If dry, add apricot juice.
Combine oats and brown sugar. Stir in oil, egg and flavoring. Sift together flour, baking powder and salt. Add to oat mixture, blending well. Stir in raisins and nuts. Drop by teaspoonfuls onto greased baking sheet. Bake at 375° for 8 to 10 minutes.
Combine 1/2 cup margarine, eggs, 1 cup sugar, flour, syrup and nuts. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Peel potatoes; cut into small pieces and cover with water. Add salt, garlic and pepper. Also onions and celery. Cook until done, about 30 to 45 minutes. Drain most of the water; add milk and thicken with a flour and water mixture to the thickness desired.
Brown ground beef in saucepan, stirring until crumbly; drain. Add spaghetti sauce, water and seasonings; mix well. Simmer for 10 minutes. Mix cottage cheese, Mozzarella cheese, eggs and half the Parmesan cheese in bowl. Layer 1 cup sauce, 3 uncooked noodles, 1 1/2 cups sauce and half the cheese mixture in 9 x 13-inch glass baking dish. Repeat layers. Top with remaining sauce and 1/2 cup Parmesan cheese. Cover with plastic wrap, turning back edge to vent. Microwave on High for 25 minutes, turning once. Let stand for 10 minutes. Yields 8 to 10 servings.
Chop tomatoes. Combine tomatoes, sour cream, green chiles and party dip mix. Stir to blend. Chill for at least 1 hour. Enjoy with chips and vegetables. Makes about 3 1/2 cups.
Preheat oven to 400°. Line muffin tin with paper muffin cups (or butter and lightly flour the pan). Combine cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Make a well in the center of the dry ingredients and add the eggs, buttermilk and melted butter. Stir all ingredients together until just combined. Fold creamed corn and sage into the batter. Fill muffin cups halfway with batter. Bake for 20 minutes or until toothpick inserted comes out clean. Yield: 16 muffins, 123 calories each and 4 grams fat.
Microwave brown sugar, margarine, corn syrup and salt. Microwave on High for 2 1/2 minutes. Stir and microwave 2 1/2 minutes more. Then add baking soda. Stir, will be thick. Mix with popcorn. Put in brown grocery bag. Microwave 1 1/2 minutes more.
Butter an 8 x 3-inch dish or small oblong bread pan about the same size. Put cocoa and sugar in boiler and stir together well. Add milk and stir. Bring mixture to boil. Boil for 20 to 25 minutes, stirring often so mixture will not stick to pan. Add vanilla and butter; stir rapidly for 3 to 4 minutes. Pour in buttered dish. Cut when cool.
First take the French bread and cut the top off shaped as a U. Then take the Mozzarella slices and put as many as you want, but leave some for the top. Next take the pizza sauce and put on top of the cheese. Smooth it with a knife. Next take the pepperoni and put as many as you want on top of sauce. Next take ham and put as many as you want on top of the pepperoni. Next put bacon on top of ham. Last put on the rest of the Mozzarella slices.
Heat sour cream over very low heat in a nonstick saucepan. Stir in sugar, salt and butter. Sit aside and cool until lukewarm. In large bowl, sprinkle yeast over warm water, stirring until completely dissolved. Add sour cream mixture, eggs and flour. Mix well until a mound forms in the bottom of the bowl. Cover tightly and refrigerate overnight. The next day, go on to steps 2 and 3.
Grease and flour Bundt pan. Lightly brown almonds in oleo. Sprinkle over bottom of prepared pan. Set aside. Mix remaining ingredients in bowl and beat for 2 minutes. Pour batter over nuts. Bake in preheated 350° oven for 45 minutes.
Beat eggs until light in color. Add sugar. Continue to beat until mixture is very stiff. Add remaining ingredients and mix thoroughly. Pour into can and freeze. Freezer should be about 3/4 full as ice cream will expand.
Add a few drops of red food coloring to container of Cool Whip for pink coloring. Mix red pop with cake mix (instead of water) and bake in ungreased angel food cake pan as directed on box. When cake is cooled, frost with Cool Whip.
Combine all ingredients, except cracker crumbs. Sprinkle crumbs on top just before baking. Bake in a 450° oven for 10 minutes, or until bubbly.
In a large saucepan, saute onion in margarine until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes. Yield: 6 servings.
Brown ground round and prepare according to taco seasoning package. Slowly melt Velveeta with Ro-Tel tomatoes in microwave or crock-pot. Arrange chips and lettuce on plates. Top with seasoning meat and melted cheese mixture. Add tomatoes, green chilies, sour cream and black olives as desired.
Core, but don't peel, the apples, then brush both sides of each slice with lemon juice. Combine and blend the remaining ingredients. Spread the cream cheese mixture on each apple slice.
Heat first 3 ingredients until sugar melts. Set aside to cool. Pour liquid over slaw. Mix well. Refrigerate 12 hours before using.
Sprinkle rice over bottom of 13 x 9-inch baking dish. Pour onion soup over rice. Add water, salt and pepper. Wash chicken and place chicken on rice. Spread cream of celery soup over chicken. Bake, uncovered, at 325° for 1 to 1 1/2 hours. Add water if necessary.
On waxed paper, combine flour, cinnamon, ginger, cloves and salt. In large bowl, with electric mixer, beat shortening and sugar until light and fluffy. Beat in molasses and egg. Stir in flour mixture to make a stiff dough. Divide dough into thirds; wrap with plastic wrap. Refrigerate at least 1 hour or up to 3 days before using.
Arrange shrimp in bottom of casserole dish and sprinkle lime juice on top. In heavy pan, melt butter, cream cheese and Bleu cheese. Pour over shrimp. Bake in preheated 400° oven for 20 minutes. Serve over pasta or brown rice.
Cook rice until tender, saute onion and celery in butter, season and peppers. Spoon into greased baking dish and add the rest of ingredients. Bake at 350° for 20 to 30 minutes.
Prepare Creamettes according to package directions. Drain. Saute celery, green pepper and onions in butter until tender. Add soup, milk and cheese. Stir until cheese melts. Combine macaroni-cheese mixture, tuna, pimento, salt and nutmeg. Pour into 2 1/2-quart casserole. Top with almonds. Bake at 350° for 30 minutes or 35 minutes. Makes 6 to 8 servings.
Brown hamburger in frying pan, then add taco mix according to package directions. Let simmer. Grease 2 cupcake pans; line the pockets of the cupcake pans with biscuit dough. Spoon in hamburger; fill to top. Top with cheese. Bake for 10 minutes at 350°.
Brown ground beef; drain. Stir in tomato sauce. Boil rice. Drain water. Add to ground beef. Mix in 2 eggs. Stuff peppers with mix. Sprinkle cheese over top. Cook at 350° for about 30 to 45 minutes.
In a large pan of boiling water, place cabbage with core removed; shut off heat. Remove cabbage leaves in 10 minutes and drain.
Mix first 4 ingredients. Pour into unbaked 8-inch pie shell. Top with pats of butter and sprinkle with nutmeg. Bake at 325° for 25 minutes until set. Increase quantities for larger pie.
Cook either in small muffin tins or drop from spoon on cookie pan. Cover with powdered sugar.
Cut carrots, potatoes, onion and celery into chunks. Crush garlic. Finely chop parsley and basil. Clean and slice mushrooms.
In a mixing bowl, beat eggs on high speed of electric mixer until light (about 4 minutes). Add whipping cream, milk, sugar, light corn syrup, vanilla and salt. Stir until sugar is dissolved. Add creme de menthe and food coloring. Stir until blended. Pour in 1 gallon ice cream freezer and freeze. Remove dasher. Stir in chocolate. Pack with additional salt and ice (1 part to 4 parts). Let "ripen" 3 hours. Makes 5 cups.
Mix all ingredients and roll into 2-inch balls. Place on greased cookie sheet. Bake at 350° for 20 to 30 minutes, until golden brown.
Peel and cook potatoes in water until soft. Mash and let cool. Form mashed sweet potatoes around marshmallows. Dip in honey and roll in crushed nuts. Place on cookie sheet and bake 15 to 20 minutes at 400°.
In a medium bowl, combine all ingredients. Whisk until smooth. Keep refrigerated. Use as a spread on toast, bagels, muffins or crackers. Fat free; only 5 calories per serving.
Mix dry Jell-O with Cool Whip and cottage cheese. Mix well, then add oranges. You may also add coconut and nuts to salad.
Mix deer burger, beef burger, soup mixes and water by hand until thoroughly combined. Shape into very thin patties. Top half of patties with 1/2 slice of bacon. Cover this with remainder of patties and seal edges. Grill over hot coals or gas grill until done. Serve on warm buns with mustard and sliced onion. While burgers are cooking, sprinkle meat with Worcestershire sauce.
Cut bacon in half vertically. Cut chicken livers into bite size pieces. Place liver at end of bacon strip and roll. Secure end underneath. Place on broiler pan. Cover with foil. Cook at 400° until livers are almost done. Remove foil and place under broiler until bacon is crisp. Turn and broil until other side of bacon is crisp. Remove to paper towels.
Quickly blanch Swiss chard in boiling water. Mix beef, rice, onion, parsley, salt and pepper. Lay out leaves. Cut off stems. Stuff one leaf at a time and roll. Put stems on bottom of pan, then put rolls on top. Add tomato sauce and water. Cook for 1 hour on slow heat. Serve with boiled rice or potatoes. Delicious topped with plain yogurt.
Mix together (will be stiff). Spray 8 x 8-inch dish with Pam. Spread batter in dish.
Spread chili in a ceramic pie dish. Layer salsa, cream cheese, scallions, olives and Cheddar cheese on top. Microwave on High one minute or until cheese melts. Serve with taco or tortilla chips. Easy!
In a large skillet, heat 1 tablespoon oil over medium heat. Add eggs and cook, without stirring, until set. Remove eggs and cut into short, narrow strips.
Mix the first 4 ingredients and let stand, then mix. Mix the rest of the ingredients until crumbly. Set aside 1 cup crumbs. Mix remaining crumbs with liquid mixture. Pour in cake pan. Sprinkle the cup of crumbs over cake. Bake at 350° for 45 minutes.
Cream the butter, cheese and sugar. Add flour and flavoring. Add 1 egg at a time. Bake in large tube pan at 325° for 1 hour.
Melt butterscotch chips and peanut butter in heavy saucepan over low heat, stirring, until blended. Stir in Rice Krispies. Press 1/2 of mixture into buttered 8-inch square pan and chill. Over hot water, melt chocolate chips, sugar, butter and water. Spread over chilled mixture. Top with reserved cereal mixture. Chill. Cut into squares after 10 minutes in refrigerator. Double recipe will fit 9 x 13-inch pan.
Prepare pudding mix with milk. Stir until thick. Fold Cool Whip with pudding. Pour 1/2 mixture over crackers. Put another layer of crackers. Cover with remaining mixture. Put another layer of crackers and cover with the chocolate icing.
Whisk all together until smooth and cover and refrigerate for 1 hour. Toss with greens and vegetables.
Mix together popcorn oil, Ranch dressing, dill weed and garlic powder, making sure salad dressing is completely dissolved. Pour evenly over the pretzels. Bake for 1 hour at 200°. With large spoon, mix or turn pretzels every 10 minutes to make sure all pretzels are coated with oil mixture.
In a mixing bowl mix together mashed banana and butter until creamy. Add eggs and water; beat well. Stir in flour, baking powder, baking soda and cinnamon.	Beat until smooth. Add chopped nuts. Spoon batter into oiled and floured 9 x 13-inch baking pan. Bake at 350° for 20 minutes or until cake tests done. Cool and cut into squares.
Brown chicken in Crisco. Saute garlic and onions. Add flour and brown lightly. Add bouillon, water, thyme and bay leaves. Combine all and cook slowly 1 hour or more. Near end of cooking, add olives and sherry.
Dissolve 1 box Jell-O in 1 cup boiling water. Place 1/2 cup in bottom of a 9 x 13-inch pan. Take other half of Jell-O and mix with 1/2 cup of sour cream. Mix with fork or wire whisk. Let first layer jell. Put on sour cream layer and jell. Allow 30 minutes between layers. Repeat this for remainder of 6 boxes of Jell-O.
Brush mushroom caps with butter; set aside. Combine remaining ingredients. Fill caps. Place on broiler pan. Broil about 5 minutes.
In large pot cook ground beef until browned. Drain off fat. Stir in remaining ingredients and 5 cups water. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Season to taste with salt and pepper. Remove bay leaf. Serves 8.
In a mixing bowl, combine the dry ingredients. Mix well. Combine in another bowl the oil, egg and milk. Mix well and stir into dry ingredients until blended. Pour into a well buttered 8-inch square pan and bake for 25 minutes. (One half cup sharp Cheddar cheese may be added.)
Cover meat with water; cook until tender (1 to 1 1/2 hours). Salt meat. Cook other vegetables until tender (15 to 20 minutes). Mix meat and vegetables (keep all juice). Add bouillon cubes and V-8 juice. Let simmer for about 20 minutes.
Saute onion and garlic in 2 tablespoons oil until tender; stir in tomatoes, tomato paste, salt, basil and oregano. Simmer, uncovered, stirring often for 45 minutes, until thickened. Dip veal in egg, then in crumbs and fry in oil until golden. Drain on paper towels. Layer 1/2 of tomato sauce, then veal and then rest of sauce and Mozzarella cheese in 12-inch baking dish. Bake at 400° for 10 minutes. Sprinkle with Parmesan cheese.
Cut shortening into flour, parsley, baking powder and salt in medium bowl. Stir in milk. Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew. Cook, uncovered, 10 minutes. Cover and cook 10 minutes longer.
Melt margarine in a saucepan over low heat or in microwave oven for 30 seconds. Add marshmallows; heat until melted and smooth, stirring frequently. Remove from heat. Stir in cereal until well coated. With buttered fingers and palms of hands, roll sticky cereal and several chocolate chips into 1 1/2-inch balls. Let set on wax paper. Store in airtight container. Makes approximately 48 balls.
Preheat oven to 375°. Cook macaroni as package label directs; drain. In 1 1/2-quart shallow baking dish, alternate macaroni (in 2 layers) with 1 1/2 cups cheese (2 layers); set aside.
Brown mushrooms in butter in large baking dish. Add chives to mushrooms. Mix eggs and cream and add to cooled mushrooms. Slice avocado and shallots. Distribute evenly over egg mixture. Sprinkle Parmesan cheese over mixture to cover.
Dip chicken in melted butter and roll in mixture of crushed flakes and garlic salt. Place coated chicken on a foil-lined baking sheet and bake at 375° for 1 hour.
Cook the first 3 ingredients together for 15 minutes. Add the Jell-O; heat until dissolved. Put into cans and seal.
Set oven at 450°. Line a 9-inch pie pan with plain pastry. Mix all ingredients well. Spoon into the pie shell and bake until brown (30 minutes).
Use Tupperware 9 x 13-inch dish; cake pan isn't large enough. Mix all but jello and sour cream. Cook on medium until sugar is dissolved. Cool. Add sour cream. Mix 1 package jello with 3/4 cup hot and 3/4 cup cold water. Put in pan. Set until tacky (not firm) approximately 20 minutes.
In a large mixing bowl, combine 2 cups flour, sugar, salt, yeast and butter. Gradually add hot water. With electric mixer, beat 2 minutes at medium speed. Add 1 cup flour and mix on high speed 2 minutes. Stir in cheese, onion and enough of the remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and turn out onto a lightly floured surface. Divide dough into 20 equal pieces; shape into smooth balls and place on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400° for 15 to 20 minutes. Remove from the pans and cool on wire racks. Yield: 20 delicious hamburger buns. This recipe also makes good breadsticks.
Melt butter. Add wine and garlic in frying pan. Add shrimp. Cook until shrimp turn pink, approximately 3 minutes. Serve with remaining sauce.
Score peel of 2 large oranges into quarters; remove peel. Heat peel and 6 cups water to boiling. Simmer 30 minutes; drain and repeat cooking peel into another 6 cups water. Gently scrape off remaining white membrane from peel. Cut peel lengthwise into 1/4-inch strips.
Shortly before serving, into a medium bowl, peel and dice the avocados into 1/2 inch cubes. Add lemon juice, onion, garlic, chili powder, Tabasco, cilantro, salt and olive oil. Toss together gently. Peel, seed and chop tomatoes. Fold into avocado mixture. Chill briefly to blend flavors. Serve with tortilla chips.
Wash and trim zucchini. Cut in long strips, 1/2-inch thick, 2 1/2-inches long. Coat strips with mixture of flour, salt and pepper. Dip strips in mixture of slightly beaten egg and lemon juice; coat with bread crumbs. Fry in melted butter or margarine. Drain on paper towels. Serve hot. Serves 4.
Split each English muffin into 2 round pieces. Mix all other ingredients together and spread on English muffin pieces. Put in freezer. Just before serving, cut muffin round into 8 pieces. Place under broiler and bake until bubbly.
Cook molasses, water, sugar and salt until it forms a hard ball. Add vanilla and shortening and stir only to mix. Pour over popped corn and make into balls.
Combine all ingredients, except noodles. Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish. Cover with heavy-duty plastic wrap; fold back a small corner of wrap to allow steam to escape. Microwave at High 12 to 15 minutes, or until thoroughly heated, stirring after 6 minutes. Sprinkle with Chinese noodles and serve immediately. Yields 6 servings.
Heat oven to 400°. Cook macaroni. Cook and stir onion and green pepper in margarine until onion is tender. Stir in macaroni and remaining ingredients. Bake in a 1 1/2-quart casserole dish; cover. Bake for 30 minutes.
Bake in an 8 x 12 x 2-inch Pyrex dish, well buttered, at 350° for 45 minutes.
Mix pudding and pineapple in medium bowl. Gently stir in Cool Whip. Cut cake horizontally in 3 layers. Place bottom cake layer, cut side up, on serving plate. Spread 1 1/3 cups of pudding mixture onto cake layer. Cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer. Top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. You can also put strawberries on top for extra color.
Microwave chocolate and milk 2 to 3 minutes on High. Stir in vanilla and walnuts. Spread in pan and refrigerate 2 hours. Cut into squares.
Place the margarine, salt, oatmeal, powdered milk and most of the molasses in a large bowl. Add 4 cups of boiling water. Stir until the margarine has melted. Add yeast to remaining 1/2 cup of cooled water (105° to 155°) to which a small amount of the molasses has been added. Add yeast mixture to oatmeal mixture. Stir in whole wheat and white flours. Add flour until dough is no longer sticky. Cover with towel. Let rise until doubled. Knead and shape into pans. Cover and let double again. Bake at 375° for about 40 minutes. Cool on rack.
Cook broccoli in salt water, drain and chop over low heat. Mix butter, soup and Cheez Whiz; add rice and broccoli. Pour in casserole dish. Cook until bubbly. Cook at 350° for 25 minutes.
Combine all ingredients except cheese. Place in a baking dish. Sprinkle with grated cheese and bake at 350° for 30 minutes. Serves 6.
Combine first 5 ingredients together. Place chicken in plastic bag or shallow baking dish. Pour marinade over chicken and marinate for up to 4 hours.
Beat 2 eggs until foamy and lemon colored. Slowly add the salad oil. Beat until thick. Add other ingredients, except for the cheese, and mix well. Lightly stir in the cheese. Serve over romaine lettuce.
Combine beef, pork, soup mix, bread crumbs, onion, egg and 1/2 of pizza sauce; mix well. Press in 9-inch skillet with heat resistant handle or 9-inch pie plate. Bake in 375° oven for 40 to 45 minutes or until done. Drain off fat. Spread remaining pizza sauce over meat. Arrange cheese on top. Bake 5 minutes longer. Cut into wedges; serve with vegetables. Makes 6 to 8 servings.
Cut chicken into 2 inch cubes. Heat oil in large skillet; saute onion. Add mushrooms and cook until liquid evaporates. Add garlic, celery and spices; cook 1 minute. Add peppers; cook 2 minutes. Stir in tomatoes; cook 5 minutes. Add wine, lemon juice and hot pepper; set aside. In another skillet, heat half the margarine; add chicken and sprinkle with black pepper. Cook on high; stir constantly until browned. Repeat with rest of chicken. Combine with Creole Sauce and simmer 2 minutes.