HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften gelatin in water. Cook in double boiler until it coats a spoon. Scald milk and add beaten egg yolks and 1/2 cup sugar to which cornstarch has been blended. Pour custard you just made with chocolate chips. Stir until smooth. Add vanilla; stir and pour into baked pie shell. Add softened gelatin to remaining custard. Stir; cool in refrigerator until cool but NOT set. Beat egg whites with 1/2 cup sugar (add sugar when whites begin to thicken). Fold cooled custard into egg white mixture. Pour over cooled chocolate layer. Let sit at least 2 hours. Cover with whipped heavy cream. Garnish with grated unsweetened chocolate, if desired.
Sprinkle rice evenly in greased 9 x 13-inch pan. Pour melted butter and water over rice. Mix onion soup mix with the 2 soups and spoon over rice. Lay chicken pieces over top. Sprinkle with paprika. Cover with aluminum foil and seal. Bake at 325° for 2 1/2 hours. Do not peek.
Mix together ground round, eggs, bread crumbs and 1 1/2 cans French onion soup. Make into 6 to 8 (1/4-inch thick) patties. Brown in skillet over medium heat. Drain off excess grease.
Layer first 6 ingredients according to the above list; top with dressing and marinate 3 to 5 hours. Toss and serve.
Cook beans according to package instructions and drain. Layer beans, mushrooms, oregano, Parmesan cheese and onion rings (in that order) in a 1 1/2-quart casserole dish. Pour cream over entire casserole. Bake at 350° for 35 minutes. Yummy!
Cook white raisins in 1 1/2 cups water. Cook until 1/2 cup water is left. Sift flour. Add soda, cinnamon, nutmeg and salt. Cream together sugar and shortening. Add egg. Add 1/4 cup water (left from cooking raisins) and nuts. Add dry ingredients and mix well. Spread on greased cookie sheet. Bake 10 to 15 minutes in 350° oven. Spread powdered sugar icing on cookies while still warm. Cut into squares when cool.
Put hash browns in 9 x 12-inch pan. Melt 1 stick margarine and pour over the potatoes. Mix the soup, sour cream, onion, cheese, salt and pepper together. (This will be thick.) Pour mixture over potatoes and butter. Melt the other stick of margarine and mix with the corn flakes. Layer on top of casserole. Bake at 350° for 1 hour.
Put all ingredients in a bowl and microwave for 2 minutes. Serve with crackers.
Boil chicken until tender and reserve broth. Debone and cut to bite size pieces. Put in oil	sprayed 12 x 7-inch baking dish. Defat broth.	Mix with soup.	Pour over chicken. Mix	flour, baking powder, milk and melted margarine until smooth. Spoon on	top of chicken mixture. Bake at 400° for 50 to 60 minutes.
Melt brown sugar and oleo over low heat, then cool. Next put in container with tight fitting lid or plastic bag that can be sealed. Put one can of biscuits at a time into sugar-spice mix and shake until well coated. Arrange in greased Bundt or tube pan. Do this until all cans are used. Pour melted mixture over top. Bake at 375° for 25 minutes. Put on platter.
Preheat oven to 325°. Butter and grease a 9-inch square pan. Mix flour, brown sugar, sugar, 2 1/2 teaspoons cinnamon, salt and ginger in large bowl. Add oil; stir until mixture is like coarse meal. Transfer 3/4 cup of mixture in small bowl. Reserve for topping. Stir remaining 1 1/2 teaspoons cinnamon into mixture in small bowl. Mix baking powder and baking soda with flour mixture. Add apples. Whisk buttermilk and egg in another small bowl to blend. Add apple mixture; stir just until combined. Pour batter into prepared pan. Sprinkle reserved topping evenly over. Bake cake until tester inserted into center comes out clean, about 1 hour and 20 minutes. Transfer to rack; cool slightly. Serve coffee cake warm or at room temperature.
Measure and prepare all ingredients and set by the stove. Set wok over medium heat; add oil and all ingredients (except chicken and rice). Mix well, cover and simmer on low for no more than 15 minutes. Ladle out 1 cup of the liquid and reserve for an added serving sauce. Make the rice in the meantime. Remove the mixture from the wok and set aside. Add more oil to the wok with a bit more curry, if desired. Add chicken and cook through lightly over high heat.
Cook chicken in water with salt, pepper, celery, a bit of bell pepper and a garlic bud. (These are not the chopped ingredients listed.) Save the broth. Remove chicken from broth and cool. Remove from bone and break into small pieces; set aside.
Sift flour and sugar, cut in butter. Press mixture in ungreased glass pan (13 x 9 1/2-inch). Bake at 350° for 15 minutes. Remove and cool slightly.
Cook broccoli until tender and drain. Place broccoli in a shallow baking dish. Arrange tuna over broccoli. Combine soup, milk, cheese and lemon juice. Pour over tuna. Bake in a 375° oven for 20 minutes. Yields 6 to 8 servings.
Mix all of the ingredients together and refrigerate 2 hours. Yield: about 4 to 6 servings.
Preheat oven to 400°. Combine all ingredients and pour into 1-quart casserole. Bake for about 20 minutes. Serve with crackers.
Cream butter. Add sugar; mix thoroughly. Add eggs, one at a time, beating vigorously. Add vanilla. Mix to first mixture; knead thoroughly. Roll out to approximately 1/4-inch thickness; cut out with cookie cutters. Bake at 375° until lightly or golden brown. Freezes well.
Saute onions and celery until transparent. Add broccoli and cook until it just separates. Add other ingredients and mix well in pan. Pour mixture in 8 x 8-inch casserole dish and bake at 375° for 20 minutes.
Boil zucchini 15 minutes or until tender. Add lemon juice and Sure-Jell; bring to a boil. Add Jell-O, pineapple and sugar. Bring to a rolling boil. Boil 5 minutes. Put in glasses or jars, cool and freeze.
Grease 13 x 9 x 2-inch pan. Place sliced potatoes and chopped onion in pan and give a toss. Sprinkle onion powder over; toss again. Pour milk in. Cut up butter and place all over mixture. Bake at 350° for 30 to 45 minutes or until tender.
Brown beef, bell pepper and onion; drain. Steam squash or zucchini until just tender, but slightly crunchy. Mix all ingredients, except cheese, in large bowl. Grease a 9 x 13-inch baking dish and pour in mixture. Bake at 350° for 20 minutes. Top with grated cheese and bake 10 minutes more or until cheese is melted and bubbly.
Mix all together thoroughly. Pack into loaf pan. Bake in 350° oven for 1 hour or pack into microwave-safe round pan; cover with waxed paper and microwave at Medium-high for 14 to 16 minutes. In either case, let stand for 10 minutes before cutting.
Cook noodles and drain. In a small skillet, melt margarine. Add onions and pepper. Saute 5 minutes. In a buttered 2 1/2 or 3-quart casserole dish, put half of noodles, half of onion and pepper mixture, 1 cup cubed cheese, then add corned beef on top of cheese. Repeat the layers (noodles, onions, peppers and cheese). Stir soup as directed on can with milk. Pour over casserole. Add crackers. Pour 1 tablespoon melted margarine over crackers. Bake at 350° for 40 minutes.
Cream butter and sugar; work in flour, vanilla and nuts. Form into oblong cookies. Bake on ungreased cookie sheet at 350° for 15 minutes. Roll in powdered sugar.
Mix first 5 ingredients. Make in small balls and set in refrigerator to get cold. Melt wax and chips, then drop balls in chocolate mixture, then put on wax paper.
Preheat oven to 350°. Mix all ingredients together except butter, almonds and corn flakes. (I add a little broth from the boiled chicken.) Put into 2-quart casserole. Melt butter, almonds and corn flakes. Spread mixture on top of casserole. Bake 35 minutes.
Spray glass pie dish with Pam cooking spray. Pour mixture in dish and bake in oven for 40 minutes or until it sets good.
Preheat oven to 350°. Blend cream cheese and butter until smooth. Add chicken, salt, pepper, milk and onion; mix well. Separate crescent rolls into 4 rectangles; seal perforations. Spoon 1/4 of chicken mixture onto center of each rectangle. Pull 4 corners of dough to center and seal. Brush tops with melted butter and sprinkle with croutons. Bake on ungreased cookie sheet 20 to 24 minutes, until golden brown.
Make outdoors; use 12-quart enamel pot. Dissolve Borax and ammonia in water. Dissolve lye in this mixture, using large stick, stir until dissolved. Cool to lukewarm and add melted fat. Stir until mixture is thick as fudge. Pour into box. Cut when cool. It floats and is gentle.
Cut round steak in 1/4-inch strips. In wok, add oil and steak; stir-fry until meat turns brown. Add chopped onions, peppers, bouillon, garlic powder, salt and soy sauce. Cook until onions and peppers are tender. Mix 1/4 cup soy sauce and cornstarch together. Add to mixture. Cook until sauce thickens. May add more soy sauce to your taste. Serve over cooked rice.
Mix oatmeal and melted margarine; stir in eggs and sweetener. Mix flour, baking powder and salt together. Mix in oatmeal mixture, stirring in alternately with milk and vanilla. Add raisins. Drop onto cookie sheet from level teaspoon. Bake at 400° for 10 minutes, until golden brown. Yield: 4 dozen cookies. Carbohydrate 5.6 g, protein 1.1 g, fat 1.6 g, calories 42. One cookie = 1/4 bread exchange, 1/2 fat exchange, 1/4 fruit exchange.
Spread beans in bottom of 9 x 13-inch casserole dish or Tupperware. Spread guacamole over beans, then spread sour cream. Sprinkle cheese, tomato, green onion and olives in layers. Serve with tortilla chips and/or Fritos.
Cut broccoli and cauliflower in flowerets; cut onion into rings. Cook bacon crispy and crumble. Mix mayo, vinegar and sugar together and toss all the above ingredients together. Mix together and chill before serving.
Mix syrup and sugar in saucepan. Bring to a boil. Stir remaining ingredients and drop on wax paper to cool.
Chop pepper and onions, mix with celery and boil in 4 cups chicken broth until tender. Bone and chop chicken. Mix all ingredients together with 2 cans cream of mushroom soup. Pour in large baking dish, sprinkle with grated cheese. Bake in hot oven until cheese is melted. Serves 18 to 20 people.
In a large glass bowl, spread layer of refried beans. Mix guacamole (avocado and lemon juice) and spread on top of beans. Mix sour cream with taco seasoning and spread on top of guacamole. Top with sliced olives, grated cheese, diced tomatoes and green onions. Serve with tortilla chips.
Bake pie shell at 375° for 10 minutes. Layer tomatoes in pie shell, sprinkling each layer with salt, pepper, basil and garlic powder which have been combined. Combine mayonnaise and cheese; spread over tomatoes. May add chopped onion and top with herb dressing mix. Bake at 350° for 35 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Bake cake as directed on cake box. Pour into 2 layer pans. Bake and cool.
Have everything very cold. Measure into blender. Blend to mix well. Add 4 to 6 ice cubes, 1 at a time, until chopped. Blend at high speed for 60 seconds. Will froth to almost fill 5 cup blender. Serves 2.
In a large mixing bowl combine starter, sugar, salt, water, milk and butter. Gradually beat in flour until a stiff dough forms. Turn dough onto floured surface and knead in remaining flour until dough is smooth and elastic, about 8 to 10 minutes. Knead in raisins. Shape dough into ball and place in greased bowl. Turn dough, greased-side up. Cover. Let rise in warm place (80° to 85°F) until dough has doubled in size, about 1 to 1 1/2 hours. Punch down dough. Sprinkle cornmeal on bread board. Roll dough to 3/8-inch thickness. turn dough over to coat both sides with cornmeal. Cut dough into 3-inch rounds. Roll trimming and cut again. Preheat griddle on setting 5. Cook 6 to 8 muffins at a time 20 to 30 minutes, or until firm and golden brown. Turn every 10 minutes. Repeat with remaining rounds. Serve split and toasted. Yield: About 18 muffins.
Melt shortening in skillet. Pour into mixture, leaving a small amount to cover bottom of skillet. Pour mixture in skillet and bake at 350° for 1 hour. Very good with barbecue. Also good sliced and toasted.
Drain pineapple and apricots, reserving syrup. Cut apricots in quarters. Combine syrups and spices; cover and simmer 5 minutes. Remove spices. Combine sugar and cornstarch; stir in small amount of hot syrup, mixing well. Return to hot mixture. Cook, stirring constantly, until mixture thickens and comes to boiling. Add apricots, pineapple and raisins. Continue cooking 5 minutes, stirring occasionally. Serve warm with ham. Makes about 1 3/4 cups.
Combine flour, salt and soda. Sift and set aside. Combine in a food processor using metal blade the margarine, sugar, brown sugar, egg, salad oil and vanilla. Combine flour mixture and mixture from food processor into large bowl. Add oats, corn flakes, pecans and coconut. Mix all ingredients well. Place spoonfuls, flattened with a fork or glass bottom, onto ungreased cookie sheet. Cook at 350° for 8 to 10 minutes or until lightly brown.
Quarter and cook squash just until tender; drain well and set aside. Cook sausage with garlic until done; drain. Add squash; gently mix. Mix together all dry ingredients and add to sausage and squash. Gently blend well. Add Parmesan cheese and milk; mix well. In a separate bowl beat eggs slightly. Gently fold into meat mixture. Bake at 350° for 20 minutes. Serve with fresh salad and hot rolls! Enjoy!
Mix all ingredients together and pour into pie shell. Bake in a 350° oven until crust is brown (about 30 minutes).
Boil the sugar and water until sugar is dissolved. Cool. When cool, add pineapple juice, orange juice and lemonade. Stir. Add the mashed bananas. Stir well and freeze. When serving, add to cups and fill with 7-Up.
Cream margarine, Crisco and sugar; beat until smooth. Add egg yolks and beat well.	Combine flour and soda; add to creamed mixture. Stir in	vanilla. Add coconut	and nuts. Fold in stiffly beaten egg whites.	Pour batter into 3 greased and floured 8-inch pans. Bake at 350° for 25 minutes or until done.
Fry bacon until crisp; drain. Crumble and set aside. Saute onion in small amount of bacon fat. Add potatoes and water and cook until tender. Stir in soup and sour cream. Gradually add milk, salt, pepper and parsley. Add crumbled bacon. Heat and stir until thoroughly heated, but do not boil. Serves 6 to 8.
Preheat oven to 400°. Spray or line 12 muffin cups. In large mixing bowl, combine bran, baking powder, spices and walnuts. In another bowl, combine maple syrup and milk. Beat egg whites until stiff. Beat liquid ingredients into dry ones and then immediately fold in egg whites. Spoon into muffin cups at bake 18 minutes.
Brown the onion in the vegetable oil; add molasses, ketchup, water, mustard and Worcestershire sauce. Put into a crock-pot. Mix together the ground beef, crackers, onion soup mix, milk, salt and pepper. Form into tiny balls. Bake at 350° for 10 minutes. Drain the meatballs and add to the sauce. Bake on low for 2 hours. Enjoy!
Cream sugars, margarine and Crisco. Add eggs. Then add rest of ingredients (alternate with milk). Add nuts last. Bake at 325° about 1 hour and 20 minutes in a greased and floured pan.
Saute onion in oil. Add tomatoes and simmer 5 minutes. Add green beans, seasonings and a few tablespoons of water. Cover and cook on low heat until beans are tender. Serves 6.
Spread cream cheese on bottom of an 8 x 10 1/2-inch dish. Layer chili on top of cheese. Next, spread peppers on top of chili, then chopped onion on top of peppers. Spread Cheddar cheese on top. Bake at 350° for 30 minutes. Cheese will be melted and bubbly. Serve hot. Chips should go all the way to bottom to get all the layers on chip. Great for parties.
Combine lettuce, onion, tomatoes, beans, salad dressing and cheese. Just before serving, add Fritos.
Stir this all together and freeze. Eat frozen. Reynolds foil midget baking cups are good to freeze in.
Wash raisins and cover with lukewarm water for 24 hours. Add sugar, lemon slices, alcohol and cloves. Store in a cool, dark place in a sealed container for 3 to 6 months. Serve in a short glass with a teaspoon. Makes approximately 1/2 gallon.
Mix all ingredients together. For each serving, add 1/3 cup of the mix to 1 cup boiling water.
Place onion, meat, vegetables and then cheese in layers in pie shell. Mix beaten eggs, milk, dill weed and salt; pour over mix in pie shell. Bake at 350° for 35 to 45 minutes, until firm. Let set 10 minutes before cutting.
Mix together all ingredients, except cracker crumbs and margarine. Pour into a greased baking dish; top with melted margarine and cracker crumbs, mixed together. Bake at 350° for 30 to 35 minutes.
In medium bowl stir together first 8 ingredients. In a small bowl combine milk, egg whites and oil. Add to dry ingredients, stir just until moist. Stir in apple. Spray muffin cups with nonstick spray coating. Spoon about 1/4 cup batter into each muffin cup. Bake at 375° for 18 to 20 minutes or until inserted toothpick comes out clean. Makes 12 muffins. May store batter, tightly covered, in refrigerator for up to 5 days.
Spread the rolls into greased 9 x 13-inch pan. Put cut-up sausage onto pastry and cover with cheese. Combine the rest of the ingredients and pour over sausage cheese mixture. Bake for 25 minutes at 425°.
Top avocados with very hot and bubbly chili and top with cheese. Place each serving in microwave for 1 minute to melt cheese more fully. Top with onion, olives, and sour cream.
Put chicken and potatoes in roasting pan. Add butter, oil and seasonings. Pour in wine. Cover with aluminum foil. Cook at 325° for 1 hour. Remove foil. Raise temperature to 350°. Cook for 45 minutes or until chicken and potatoes are slightly brown. Turn chicken every 1/2 hour.
Simmer mushrooms in salted water with lemon juice for 10 minutes; drain. Cool. Add remaining ingredients; mix well. Marinate overnight in the Italian dressing. Just before serving, drain off dressing as well as possible. Serve chilled.
Separate rolls and flatten. Place a sausage in each roll and wrap. Bake at 350° for 20 to 30 minutes or until brown.
Mix powdered sugar, cream cheese and pineapple together. Whip the whipping cream and fold into mixture. Pour on graham cracker crust for 1 pie. Pour cherry pie filling over that. Let set overnight.
Put jello and cream cheese in a blender. Add hot water and blend. In a 9-inch square dish, pour the 7-Up and pineapple (without juice). Pour the blender mixture over the 7-Up and sprinkle pecans over top. Refrigerate until stiff and then serve in squares.
Mix together all ingredients. Drop by scant teaspoon on cookie sheet. Bake at 400° for 8 to 10 minutes until light brown.
Cream the butter and sugar. Add egg yolks. Stir in milk and potatoes. Bake at 375°. After baking until brown and set, top with the egg whites and brown.
Drain black-eyed peas well. Transfer to a large bowl. Blend in dressing and remaining ingredients and mix well. Makes about 7 1/2 cups, gets better with time.
Mix chocolate pudding with 2 cups milk and pour on cream cheese mixture. Let cool and set up! Mix vanilla pudding with 2 cups milk and pour on chocolate pudding. Let cool and set up! Mix pistachio pudding with 2 cups milk and pour on vanilla pudding. Let cool and set up! Top with Cool Whip and nuts! Yummy!
In a kettle, cook the onion in the butter over moderate heat, stirring, for 4 minutes. Add the broccoli, the broth, the curry powder and salt and pepper and simmer the mixture, covered, for 30 minutes or until the broccoli is tender. In a food processor, puree the mixture in batches, transferring the puree to a saucepan. Add the cream and heat the soup over low heat until it is heated through. Ladle the soup into heated bowls and garnish with the croutons or scallions. Makes about 8 cups, serving 4 to 6.
Sift flour with salt into a bowl. Add milk, 2 tablespoons of oil and egg. Beat until smooth. Separate onion slices into rings. Heat cooking oil to hot (375°).
Cook squash and drain. In large bowl; combine cooked squash, onion, milk, cheese, melted butter and crushed Ritz crackers. Mix well and spread evenly in a buttered 9 x 13 baking dish. Bake at 375 degrees for about 30 to 45 minutes or until top is lightly browned.
Mix all ingredients in pan, except butter and vanilla. Cook to a soft ball stage. Take off heat. Add butter and vanilla. Whip by hand until starts to fill thick. Pour into a buttered square 1-quart dish. Let cool on counter. Then cut into squares.
Cream sugars and margarine; stir in eggs. Add sifted dry ingredients alternately with milk. Add apples and pour into oiled 9 x 13-inch pan. Sprinkle liberally with nuts and brown sugar. Bake 45 minutes at 325°. May be served with whipped cream.
Melt margarine in casserole dish. Mix sugar, milk, margarine and flour together. Put fruit in bottom of dish. Pour mixture over fruit. Bake at 350° for 50 to 60 minutes.
This can be made a day ahead (except for baking). Coat a 3-quart baking dish with cooking spray. Cook Yukon Gold and sweet potatoes in boiling water in separate pots about 20 minutes or until done. Beat Yukon Gold potatoes at medium speed with electric mixer until mashed. Add half the milk, half the cream cheese and half the butter; beat until smooth. Stir in onions, salt and pepper. Spoon mixture into baking dish. Repeat with sweet potatoes, adding remaining milk, cheese, butter, salt, pepper and thyme. Spread over Yukon Gold potatoes. Swirl gently with a knife. Bake in a 350° oven for 25 to 30 minutes or until thoroughly heated. Garnish with scallions.
Brown beef and onions. Stir in garlic, oregano and tomato sauce. Simmer while cooking egg noodles according to package directions. When noodles are done, drain and stir in sour cream.
In saucepan, heat milk until steaming. Whisk eggs, whites and sugar together in a bowl. Gradually add and whisk in the hot milk. Return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon 4 to 6 minutes or until custard thickens enough to coat spoon. Do not overcook or it will curdle.
Boil potatoes in jackets until cooked. Let cool and remove jackets; the cube to bite size pieces. Add vegetables that have been cubed or sliced. Fry garlic and spices in oil lightly until hot. Pour over potatoes and vegetables. Toss very lightly. Serve warm or cold.
Cream butter, sugar and eggs. Stir in bread cubes, pineapple and milk. Bake in oblong (greased) baking dish for 1 hour at 325°.
Roll out half of the dough and cut in 2-inch strips. Line a 2-quart ovenproof dish with the strips. Put chicken, broth, eggs, salt and pepper in dish. Roll other half of dough and cut in strips. Place on top of mixture. Bake at 350° until golden brown.
Combine all ingredients together and store in airtight jar. When ready to serve, put 2 to 2 1/4 teaspoons of tea in a cup and add boiling water. Mix may be prepared in advance.
In a small mixer bowl, combine 1 1/2 cups of the flour and the yeast. In a saucepan, heat milk, sugar, butter, dill seed, onion and 1 teaspoon salt just until warm (115° to 120°), stirring constantly to melt butter. Add to dry mixture; add egg. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour.
Melt oleo and chocolate together. Pour all into baked pie shell. Bake at 350° for 45 minutes.
Mix cut up, cooked chicken with cream cheese. Add mushrooms. Stuff into rolled out crescent rolls and wrap the roll around chicken mixture. Roll in egg and then bread with crumbs or crushed corn flakes. Place on cookie sheet, leaving room for expansion. Bake according to roll package directions or until golden brown. Top with sauce made from soups and sour cream mixed and warmed in a saucepan. Excellent served with white rice, also topped with sauce.
In a 1-quart casserole dish, microwave butter or margarine 20-30 seconds on High until melted. Add seasonings and zucchini and stir. Cover loosely with waxed paper and microwave 4-5 minutes on High. Sprinkle with cheese. Cover and microwave 1 minute on High. Let stand 2 minutes.
Mix ingredients together. In another bowl, beat whites of 3 eggs adding 1/2 cup sugar. Add to first mixture, mixing well together. Press out in greased 8-inch Pyrex pie dish, pulling up on side of dish. Bake 30 minutes at 325°. Whip 1 pint of cream. Place on top of pie after it is cold. Grate bittersweet chocolate over top. Sweeten cream with 4x sugar to taste.