HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli by package directions. Cover, cook and drain. Have cheese at room temperature. Add butter and cheese to hot broccoli. Stir until melted. Pour into casserole dish. Bake at 350° until brown.
Combine all ingredients and mix thoroughly with fork. Place in lightly greased 6 cup ring mold, then turn out onto foil lined shallow baking pan. (Do not cook in mold.) Bake at 350° for 50 to 60 minutes. Drain grease if necessary during baking. Fill center with scrambled eggs or hash brown potatoes. Garnish.
In a 6 quart container, combine sugar and gelatin powder. Add boiling water. Stir until dissolved. Add pineapple juice; mix. Pour into plastic containers and freeze at least 24 hours.
Mix required amount of hot water with jello and let sit to cool. Mix in pie filling and required amount of cold water (per jello mix). Refrigerate to set.
Mix flour, spice, baking powder, soda and salt in medium bowl. Mix pumpkin, sugar, juice, eggs, oil and extract in large bowl; mix well. Stir in flour mixture and 3/4 cup nuts until moistened. Spoon into two (9 x 5-inch) greased loaf pans. Sprinkle remaining nuts over top of loaves. Bake in preheated 350° oven for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove to wire rack to cool completely.
Beat eggs until fluffy. Add remaining ingredients. Grease and flour a 9 x 13-inch pan. Spread 1/2 of batter in pan. Spread 1 can of cherry pie filling on; cover with remaining batter. Sprinkle top with sugar and cinnamon. Bake at 350° for 15 minutes; reduce heat to 325° for 1/2 hour.
Combine ingredients; heat to boiling. Simmer for 5 minutes. Drain before serving. Serve warm or chilled.
Mix flour, salt, baking powder and soda. Cream shortening, sugar, 1/2	cup brown sugar, water and vanilla.	Add milk and mix together with dry ingredients. Spread into a 15 x 10-inch greased pan. Sprinkle chocolate bits over top.
Drain pineapple, chunky fruit and mandarin oranges. Mix and refrigerate. Mix remaining ingredients, except strawberries, together. Add strawberries (frozen) just before serving.
Brown hamburger meat and onion. Drain and set aside. Cover bottom of large dish with Tater Tots. Pour cream of mushroom soup over Tater Tots. Add hamburger meat over the soup. Pour Cheddar cheese soup over all. Bake at 350° for 30 minutes.
Mix all ingredients together in 3-inch deep dish glass or pan. Cook at 350° until it browns. Serve warm.
Bring to a boil all ingredients, except vegetables. Let it cool, then pour over vegetables and chill well before serving.
Cut shortening in flour and sugar. Add egg and milk. Mix slightly. Add blueberries. Spoon into greased muffin tins. Sprinkle with cinnamon-sugar. Bake at 400° for 20 to 25 minutes.
Bring all ingredients to a boil, then lower to simmer and stir occasionally for 1 1/2 hours.
Cook sugar, syrup and water until clear, on medium heat. Add food coloring and nuts and boil to hard ball stage. Take from heat and add margarine and vanilla. Stir until dull. Spoon onto wax paper.
In an 8 or 9-inch square pan, with fork, mash cream cheese until very soft. Add sugar, flour and salt. Blend well. Add remaining ingredients except pie filling. Mix briskly with fork until thoroughly blended. Scrape sides of pan. Bake in preheated oven at 350° for 45 minutes or until pick inserted comes out clean. Cool in pan on rack. Spread with pie filling and chill. Serves 9.
Cook chicken in salted water until meat is ready to fall off bone. Remove meat from stock (discard skin and bones) and cut into small pieces. Return to 1-quart stock. Add potatoes and onions. Cool until potatoes are done. Add all other ingredients and simmer for 1 hour. Serves 15.
Brown meat with onion and garlic until it crumbles and no longer pink. Drain. Add tomato sauce, seasonings and water. Cover and reduce heat. Simmer. Stir occasionally. Cook 30 minutes.
In a glass casserole dish, put rice, water and melted butter. Put chicken breast in dish. Spoon cream of chicken soup on top and in between chicken breasts. Cover and bake 45 to 55 minutes at 350°.
In a large mixing bowl, cream together the margarine and sugar. Beat in the egg and mashed bananas. Stir in the oatmeal and walnuts. Gradually add the flour, baking soda and salt mixture; mix well. Drop heaping teaspoonfuls of dough on an ungreased cookie sheet about 3-inches apart. Bake at 400° for about 15 minutes.
Beat egg yolks and add butter and sugar. Beat well. Add sifted flour and baking powder to mixture. Beat egg whites until frothy; stir in. Roll fruit in extra flour and add to mixture. Pour in tube pan to 1/2-inch of top. Bake 2 1/2 hours at 275°.
Beat yolks, sugar and nutmeg about 10 minutes. Gradually beat in liqueur. Cover; chill. Just before serving time, place mixture in a large punch bowl. Stir in milk. Beat egg whites to soft peaks, then cream. Fold each gently into yolk mixture. Sprinkle with grated nutmeg.
Mix all ingredients well and split into 2 logs. Place in 9 x 13-inch glass baking dish and seal tightly with foil. Refrigerate for 24 hours. Bake, covered, at 350° for 1 hour.
Place butter in microwave-safe bowl, breaking it up into pieces. Microwave at High power for about 45 seconds. Cover with wax paper to prevent spattering. Beat in the sugars, vanilla, peanut butter and eggs. Combine flour, bran, oats and baking soda. Stir into butter mixture. Press out half of dough into an 8 x 8-inch microwave-safe dish. Shield corners of dish with foil to prevent overcooking. Microwave at High power for 4 to 5 minutes, turning a quarter turn 3 times during baking. Cool before cutting into bars.
Mix oleo, sugar and egg yolks. Add vanilla and salt and blend. Set aside. Put raisins in hot water in a saucepan and heat until raisins become puffy. Strain. Combine raisins to other mixed ingredients. Pour into unbaked pie shell.
Chop peppers and onions. Combine with other ingredients and boil for 30 minutes. Pour in hot jars and seal.
Spread a generous amount of peanut butter and sandwich between 2 Ritz crackers. Repeat until box of crackers is finished. Melt the chocolate almond bark over low heat (approximately 8 to 10 minutes). If chocolate becomes too thick, add 1 tablespoon Crisco shortening until melted. Dip crackers into melted chocolate with fork; hold over pan until excess chocolate drips off. Place on aluminum foil to dry. Repeat until all cookies are gone. These are a very easy cookie to make and they freeze wonderfully.
Mix everything well; put in a casserole dish. Top with cracker crumbs; dot with butter and bake at 350° for 15 minutes or until hot. Serves 5.
Combine ingredients in saucepan and bring to a boil, stirring constantly. Boil 3 to 4 minutes. Remove from heat and cool about 15 minutes. Add 1 cup coconut and 1 cup pecans. Spread on cake.
Bring first 3 ingredients to a boil in heavy saucepan over medium heat. Boil 10 minutes, stirring constantly. Remove from heat, add remaining ingredients and mix with spoon and pour into buttered square pan. When cool, cut into squares and refrigerate. Makes about 5 pounds.
Add all fruit. Combine cake mix, pudding, eggs and oil; blend well. Add pecans and fruit, mixing well. Pour into 3 tube or Bundt pans. Cakes can also be made in 9-inch single pans, well greased and floured.
Cook potatoes with skins on. Rice when cool. Add other ingredients, starting with 2 1/2 cups flour but never more than 3 to 3 1/2 cups. Roll and bake.
Preheat oven to 350°. In a bowl, mix flour and sugar; set aside. In a pan, bring to boil the oleo, cocoa and water. Pour over flour. Add buttermilk, eggs, cinnamon, soda, salt and vanilla. Pour into a greased cookie sheet. Bake 25 minutes. Prepare Frosting the last 3 minutes.
Mix well the first 3 ingredients. Grease and flour a 9 x 13-inch pan. Press mixture into pan. Add pineapple (drained) over cake mix. Mix cream cheese, eggs and powdered sugar well. Pour over pineapple and bake at 350° for 50 minutes.
Roll out dough on floured board. Spread tomato paste thinly all over dough. Add cheese and pepperoni. Roll dough up and tuck in ends. Bake at 350° on a greased cookie sheet until golden brown, 45 minutes to 1 hour. Remove from oven and brush with melted butter.
Season chicken with salt and pepper; fry in hot oil until golden brown. Drain. In a heavy frying pan, heat 1/4 cup peanut oil. Saute sliced onions until transparent. Add sliced tomatoes and saute, then add tomato paste, thyme and cayenne pepper. Mix well. Add chicken and simmer until chicken is tender. Serve over rice.
Wash spinach until no trace of sand remains. Drain spinach in colander and set aside. In medium mixing bowl, add onion, Feta cheese, oil, lemon juice, dill and pepper. Cook fettuccine according to package directions, but without salt. For last 30 seconds of cooking, stir spinach into fettuccine and push it under boiling water to wilt. Drain pasta and spinach; add to cheese mixture. Toss. Serve hot or at room temperature.
Melt butter in glass baking dish. Microwave on High for 1 minute. Add seasoned salt. Roll chicken in seasoned butter to coat. Arrange in dish. Cover with waxed paper.
Dissolve lime and lemon jello, sugar and boiling water in large bowl. Dissolve unflavored gelatin with 1/2 cup water in small bowl. Combine and stir. Add softened ice cream and peach slices. Pour into mold and chill until firm.
Beat together water, butter and salt; add 1/2 cup flour, stirring constantly until mixture is thick. Add eggs one at a time, beating after each addition. Keep mixture over heat until thickened (at this point stir vigorously to prevent burning). Remove from heat. Add parsley, Worcestershire sauce, onion and Old Bay and mix well. Gently fold in crabmeat. Chill mixture 15 to 20 minutes. Using a teaspoon lift up a small amount of mixture. With the hand roll the mixture into a small ball about 1 inch in diameter. Drop into very hot oil and cook until lightly browned. Drain on absorbent paper. Use immediately or freeze for later use. To reheat, place in a 375° oven for 10 to 12 minutes. Yield: approximately 50.
Fry hamburger with onion; add bacon. Mix in beans. Add remaining ingredients together and mix in with hamburger and beans. This recipe cooks good in a roaster pan. Bake for 45 minutes to 1 hour at 350° to 375°.
Season chicken with salt and pepper. Brown well in butter in skillet. Add water and bring to boil. Cover and simmer 25 minutes or until chicken is tender. Push to one side of skillet or keep warm on serving platter. Stir remaining ingredients into skillet. Bring to a boil. Cover, remove from heat and let stand 5 minutes. Makes 4 servings.
In a large bowl place yeast, water water, egg, oil and sugar. Mix well. Stir in flour. Stir until dough forms a ball and is smooth and elastic. Then knead it. Place in bowl and let rest 5 minutes. Spread dough on a lightly greased pizza tray. Bake at 425° for 7 minutes. Spread pizza or spaghetti sauce evenly over pizza crust. Put whatever toppings you want on it. Bake at 425° for 10 to 15 minutes.
Mix sugar and cornstarch in saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir at least half the hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice and rind. Pour into baked pie shell. Cover with meringue. Bake. Serve as soon as cool.
Saute onions, celery, carrots and garlic. Add lentils and vegetable broth to sauteed vegetables. Cover and cook for approximately 45 minutes. Cook orzo separately in vegetable broth. Add to lentil mixture before serving. A good one dish meal, enhanced with a salad and bread. Serve in a bowl.
Cook noodles until tender. Brown up meat and drain. In large casserole mix together all ingredients. Top with parmesan and mozzarella cheese. Bake at 350 degrees for 30 minutes.
Combine first 6 ingredients in pan. Cook and stir over medium heat until butter is melted. Cover and cook over low heat 10 minutes. Stir in tomato and sugar or sugar substitute. Cook, covered, 5 minutes longer. Yields 5 servings.
Heat syrup, butter and chocolate chips to boiling in 3-quart saucepan, stirring constantly. Remove from heat; stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time.
Preheat oven to 350°. Cream together oleo and sugar. Mix in eggs and vanilla. Sift together flour, soda and salt. Combine with oatmeal. Add to rest of ingredients. Dough will be stiff.
Wash and drain broccoli and cauliflower. cut up and set aside. Add onion, eggs, cheese and bacon; mix together. Mix salad dressing, vinegar and sugar. Pour over other ingredients. Chill.
Rinse and pat dry mushrooms. Remove stems and finely chop. Melt margarine in a large skillet; saute chopped stems, celery, onion and savory. Remove from heat. Add bread crumbs, beaten egg yolk, salt and pepper. Place mushrooms, cavity side up, in a greased baking dish. Fill cavities with stuffing mixture; sprinkle top with cheese. Bake at 350° for 15 to 20 minutes.
Combine oats, flour and brown sugar; cut in margarine until it resembles coarse crumbs. Press into bottom of greased pan. Bake at 350° for 15 minutes.
Combine soy sauce and cornstarch, then thoroughly mix all of the first 5 ingredients. Spread the 24 wrappers on a work surface. Separate the sausage mixture into 24 portions. With a brush, moisten one side of a wrapper. Place a portion of the stuffing in it, fold the wrapper into a triangle and seal the edges. Continue until all are done. A multi-layer steamer is the perfect utensil in which to steam these morsels. If you are using a bamboo steamer, place water into the wok until it is an inch from the bottom of the steamer. Heat the water to a boil. Remove the steamer from the wok. Oil the bottom of each steamer tray and fill each tray with the dumplings, making sure that they do not touch. Return stacked trays to the wok and steam for 10 to 12 minutes. Gently remove the dumplings from the trays and arrange around bowls of hot garlic oil and soy sauce for dipping.
Brown meat, onion and pepper. Add remaining ingredients; cover and simmer 20 minutes.
Mix all together and store in airtight container. Use 3/4 teaspoon per mug of hot water.
Grease and flour 2 loaf pans. Combine ingredients in mixing bowl. Add zucchini and nuts last. Mix until well blended. Pour into pans and bake for about 1 hour at 325°.
Cook and drain onions and squash. Mix soup and sour cream; fold into squash and onions. Mix stuffing mix and melted butter. Place 1/2 of stuffing mixture in bottom of casserole dish. Top with squash mixture. Put rest of stuffing mixture on top. Bake at 350° for 30 minutes or until bubbly.
Lightly grease a 13 x 9-inch pan. Combine chocolate and margarine in saucepan over low heat. Stir until melted. Remove from heat. Stir in sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour and baking powder. Stir into mixture until well blended. Stir in walnuts. Pour into baking pan. Bake at 350° for 25 to 30 minutes. Ice or dust with powdered sugar when cool.
Mix the ketchup and cognac and slowly add the cream until the mixture is a pale pink. Mix in the paprika. Add the shrimp and mushrooms. Serve in cocktail glasses with a slice of lemon.
Cream sugar and cream cheese until smooth. Add all other ingredients in order. Cover and freeze. Thaw about 1 to 2 hours before serving.
Bake cake as directed on box in oblong pan. Punch holes and pour pineapple and juice on cake. Let cool. Beat cream cheese until fluffy. Mix pudding and milk until thick; add vanilla. Pour into cream cheese and stir until smooth. Cover cake with cream cheese and pudding mixture, then put whipped topping on that. Sprinkle with nuts and coconut.
Brown meat and drain. Add beans and heat. Combine salsa and sauce. Add to meat mixture, about 1/3 of it. Heat. Roll meat mixture in tortillas. Place, seam side down, into a 13 x 9-inch pan that has been sprayed with Pam. Pour remaining sauce down the middle of the tortillas. Grate cheese and sprinkle down the middle on top of sauce. Bake at 400° until cheese melts and edges of tortillas are brown. Serve with sour cream.
Combine all ingredients and let stand in bowl at room temperature for 1 hour. Put in covered container and refrigerate. Will keep good in refrigerator.
Boil chicken in water with parsley flakes, salt and pepper until tender. Remove chicken from broth. Debone and remove skin.
Beat eggs. Add sugar and mix well. Add melted oleo; stir in nuts, raisins, coconut and vinegar. Mix well. Pour in unbaked pastry shell. Bake at 350° about 35 minutes.
Mix Italian dressing, cheese and Salad Supreme. Cook and rinse spaghetti with cold water; drain well. Add cut up vegetables and pour dressing over. Mix well. Make 1 or 2 days ahead.
Beat together sugar, eggs, vanilla and half and half. Combine flour, baking powder, cream of tartar and salt. To flour mixture add 2 cups oleo. Mix like a pie crust. When all mixed together, add wet mixture. After adding wet mixture, try to roll out. If sticky, add more flour, 1/2 cup at a time. Cool in the refrigerator. Roll out and bake at 350°.
Cream 1 cup butter and 2 cups sugar in large bowl. Add eggs one at a time, beating well after each addition. Blend in 2 teaspoons vanilla. In a separate bowl, combine 1 1/3 cups flour, cocoa, baking powder and salt. Gradually add flour mixture to creamed mixture; blend well. Spread half into a greased 13 x 9-inch baking pan. Cream remaining butter and cream cheese in a small bowl. Add remaining sugar and flour; blend well. Add eggs and vanilla; beat until smooth. Spread cream cheese mixture over chocolate batter in pan. Spread remaining batter over cream cheese mixture. Gently swirl with knife for marbled effect. Bake at 350° for 45 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Cut into squares. Yield: 2 dozen.
Wrap pieces of bacon around each ear of corn. Then wrap tightly with aluminum foil. Prick each piece with a fork a few times and place on a very hot grill. Turn a couple of times to ensure complete doneness. When completely done, remove foil and enjoy both corn and bacon, if desired. This is a great way to excite your taste buds!
Put water and	lemon juice in a bowl and add dry milk. Beat until stiff. Beat in sugar and vanilla. Chill.
Mix together and add enough water (about 1 cup) to make a dough. Roll dough in balls about the size of golf balls. Bake on ungreased cookie sheet at 375° until golden brown, about 25 minutes. Serve warm. Can be made ahead and reheated.
Sift flour and sugar into mixing bowl. Add eggs, 2/3 cup lard, milk, soda, powder and vanilla. Knead. Add additional 2/3 cup lard. Knead well. Roll a portion of dough very thin and sprinkle with sugar. Cut out and bake quickly in hot oven.
Mix sugar, flour, salt, soda and cereal. Add eggs, buttermilk and oil. Mix with a spoon. Bake at 375° for 15 minutes in greased muffin tins.
Mix 4 egg yolks with sugar in saucepan. Add 1 quart milk and pinch of salt. Heat until sugar is dissolved. Cool. Place cooled mixture in ice cream freezer container. Add pudding, evaporated milk, beaten egg whites and vanilla. Mix well and fill container with milk. Freeze ice cream.
Pour milk into medium bowl; add pudding mix. Beat well with wire whisk until blended, 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping. Stir 1 cup of the cookies and the "rocks" into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. Freeze firm about 4 hours. Garnish with gumdrop flowers, if desired.
Combine first 7 ingredients. Pour into a 9 x 13-inch buttered pan. Sprinkle dry cake mix on top (I like Duncan Hines golden butter cake). Top with 1 1/2 cups chopped walnuts. Pour 3/4 cup melted butter on top. Bake at 350° for 50 to 60 minutes.
Divide whipped topping among 10 dessert glasses using about 1/3 cup in each. With back of spoon, make a depression in center and spread topping up sides of the glasses. Prepare pudding mix as directed on package for pudding. Spoon into glasses. Chill.
Prepare batter and bake cake in 10-inch tube pan according to package directions; cool well, about 1 1/2 hours. Remove cake from pan. Cut a 1-inch slice crosswise from top of cake and set aside. Make cuts 1 inch from center and 1 inch from side of cake. With fingers, carefully remove cake within cuts, leaving a 1-inch base. Reserve cake pieces.
Place cocoa, sugar, flour, 1 1/2 cups milk and salt in microwave for 2 minutes. Stir and put it in another 2 minutes. Remove and add beaten egg yolks, 1/2 cup milk, butter and vanilla. Place back in microwave and cook on High for 6 to 8 minutes, until thick, stirring every 2 minutes. Pour pie mixture into baked pie crust.
Mix all together, put in 13x9 dish, freeze. Cut into squares to serve. Keep frozen.
Combine Jell-O and hot water until dissolved. Add cold water and rest of ingredients. Mix well and set in refrigerator to chill. May be served with whipped cream. Real good served with meat.
Mix all ingredients. Spread in 9 x 11-inch pan. Cover and freeze.
Cook potatoes, onion, salt, pepper and 1/4 cup margarine in water until potatoes are nearly done. Then add corn, milk and 1/4 cup margarine. Simmer until done.
Heat oven to 350°. Mix crumbs and 2 tablespoons sugar. Mix in margarine thoroughly. Press mixture evenly in bottom of ungreased 9-inch spring-form pan. Bake 10 minutes. Cool.
In medium bowl, sprinkle envelopes of gelatin over cold milk; let stand 1 minute and add hot coffee, stirring until gelatin is dissolved. Add remaining ingredients until chocolate is melted. Pour into 8 or 9-inch square pan and chill to firm. Cut 1-inch squares.
Preheat oven to 375°. Finely chop onion, garlic and celery. Saute in greased dish in microwave 2 minutes (if cooktop is used, saute until limp but not brown; stir constantly). Add vegetables and tomato sauce. Brown ground meat. Drain off grease. Mix vegetables and meat. Put into greased 2-quart casserole. Top with biscuits. Bake in oven until biscuits are done.
Cook sausage and drain. Combine all ingredients in crock-pot. Cut cheese in chunks and add to the mixture. Ready when the cheese melts. Serve over nacho chips. Makes a lot. (Do not try to keep this warm in the crock-pot because the cheese will stick to the crock-pot.)
Mix first four ingredients like pie crust. Separate egg. To the yolk add enough milk to make 1 cup. Roll 1/2 dough out in a rectangle to fit in a jelly roll pan. Cover dough with apples. Over apples sprinkle mixture of sugar, 2 tablespoons flour, cinnamon and tapioca (if you don't have tapioca, add 2 more tablespoons flour. Cover with second half of rolled out dough. Beat egg white slightly. Brush over crust. Bake at 425° for 10 minutes, then 375° for 20 to 25 minutes.
Combine grapes and 3/4 cup sugar in pan. Dissolve cornstarch and water. Gently stir into grape mixture. Stir and bring to a boil. Reduce heat and cook 5 minutes. Combine cream cheese and 1 tablespoon sugar. Coat bottom of graham cracker crust. Remove grape mixture from heat. Stir in lemon juice. Cool. Fill pie shell with cooled pie mix. Mix sour cream with 1 tablespoon sugar and vanilla. Spread over top of pie. Cool in refrigerator.
Combine hot chocolate chips, sugar and water; stir until smooth. Beat egg yolks; add to chocolate and set aside. Beat egg whites; fold into chocolate, whipped cream, vanilla and nuts. Fold. Break up cake and put into pan layer with sauce, cake and sauce. Cool several hours before serving.
Crumble sausage and brown. Drain well. Spread bread pieces in buttered casserole dish and top with sausage and cheese. Combine eggs, milk and seasoning; beat well and pour over cheese. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes or until set and does not shake easy.
Mix all together. Salt and pepper to taste. Put crushed potato chips on top. Bake at 375° for 1 hour.
Place all ingredients in a bowl. Mix well with hands and shape into ball. Roll in crushed pecans or walnuts. Chill. Serve with crackers.
Put first 4 ingredients in a bowl. In a saucepan with pineapple juice from chunks. Mix egg, salt, flour and sugar; bring to a boil while stirring. Remove from heat. Pour over contents in bowl. Let chill. Serves 10.