HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together eggs, milk, salt, 1/2 of the cheese and 1/2 can of the onion rings. Add broccoli to the mixture. Place mixture in baked pie shell. Cook in microwave oven for 12 minutes on High rotating dish every 4 minutes. Remove and put remaining cheese and onion rings on top and return tot he microwave on Medium heat until cheese melts.
Heat liquid and dissolve jello and gelatine. Add marshmallows and stir over medium heat until melted. Cool, then add remaining ingredients, folding in Cool Whip last. Pour into mold and refrigerate.
If using corn flakes, crush to yield 1 cup crumbs. In large bowl, combine crumbs, flour, sugar, baking powder, salt and shredded cheese; mix well. Beat egg with milk and melted oleo. Add all at once to flour mixture and stir only until moistened. Spoon into 9 greased 2 1/2 x 1 1/2-inch muffin cups. Bake in 400° oven for 25 minutes or until done. Makes 9 muffins.
Have egg whites at room temperature. Begin to beat slowly with cream of tartar in a very clean bowl. When the whites are frothy, gradually add in the sugar. Beat until the whites are very stiff. Add in vanilla, then quickly fold in chestnut flour by hand by sifting it over the whites and folding with a wire whisk or rubber spatula. Bake on 2 1/2 sheets (11 x 18-inch) which have been buttered and lined with parchment paper or tinfoil which has been buttered and floured. Bake at 300° for 1/2 hour or so until lightly browned and crisp. When cool enough to handle, carefully turn out of the pan by sliding a metal spatula around the edges of the pan and carefully sliding under the parchment or tinfoil. Carefully peel off the paper and using a serrated knife, cut the meringues into 6 equal pieces, 11 x 6-inch. If the meringue breaks a little, don't panic. You can fit the pieces together like a puzzle during assembly of the cake.
Mix cheese and sausage well, then add Bisquick mix, a little at a time. Mix well. Make into 1 1/2-inch balls. Bake for 15 to 20 minutes at 350°, or until brown.
First, spread 1 3/4 cups pecans on waxed paper on cookie sheet. Cook sugar, butter, vanilla and salt to hard crack stage, 300°, on candy thermometer.
Cream pineapple and cream cheese together. Add apples, nuts and cherries, then fold in Cool Whip.
Cook in slow cooker on low for 2 hours. Let stand 24 hours in refrigerator. Serve hot with toothpicks.
Add milk to egg yolks to make 2/3 cup. Mix all ingredients. Very wet dough. No. Fail. Makes double crust for pie or approximately 4 pastries.
Put nuts and syrup in bottom of 9 x 13 pan. Cut biscuits in 4 and put on top. Bake at 350° until biscuits are light brown. Turn upside down on a cookie sheet.
Heat oven to 375°. Beat margarine, sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Stir in chips and nuts. Drop by rounded teaspoonfuls, 2-inches apart, onto ungreased cookie sheet.
Crumble cornbread in a large bowl. Add drained, boiled squash, 1 1/2 cups shredded cheese and rest of ingredients. (Reserve 1/2 cup cheese for top of casserole during last 10 minutes of baking.)
Combine pancake mix, milk, oil and egg. In an 8-inch ovenproof skillet, melt butter. Stir in brown sugar and apple slices. Saute until sugar is dissolved. Pour batter over apple mixture. Cook, uncovered, over medium heat until bubbles form on top of pancake.
Preheat oven to 350°. Melt chocolate and butter in microwave. Stir in sugar. Mix in eggs, milk and vanilla. Stir in flour. Put in greased pan (13 x 9-inch). Bake 30 to 35 minutes.
Beat eggs and sugar. Add oil. Add dry ingredients; blend well. Add pumpkin; mix well. Bake in loaf pan at 350° for 55 minutes.
Mix first 5 ingredients. Beat, alternating each egg. Fold in chips and grated chocolate bar. Bake in well-greased and floured Bundt cake pan. Bake at 350° for 45 minutes or until done. Cool in pan for 20 minutes. Remove from pan and serve.
Blend all ingredients. Bake at 350° for 25 minutes or until done.
Fry garlic in olive oil; add spinach, stirring to separate and unthaw. Add onion and green pepper; fry slightly. Add black-eyed peas (juice too), corn, crushed tomatoes, salt and pepper; cook, stirring often, about 30 minutes. Serve with tortilla chips.
Heat Jell-O and pineapple; set aside to cool, then add 2 cups buttermilk. Mix well. Let it set well. Add Cool Whip. Pour in casserole dish. Refrigerate. Cut in squares to serve.
Cook macaroni in boiling water and salt. Drain and continue to prepare macaroni and cheese according to package. Stir in remaining ingredients except onion rings. Pour into greased 2-quart casserole. Bake at 350° for 30 minutes. Top with onion rings and bake 5 to 10 minutes more.
Scald, peel and dice 4 cups tomatoes. Put in pot with 2 boxes Sure-Jell. Bring to full rolling boil, stirring constantly. Add 7 cups sugar and boil rapidly for 4 or 5 minutes. Cool for 5 minutes, stirring occasionally to prevent floating fruit. Fill hot sterilized jars and seal.
Either bake or pressure cook stew meat until tender. Brown deer meat in 1/4 cup water. Be sure to use large kettle. Add all chopped vegetables. Open and drain canned vegetables. Add to soup mixture. Add remaining ingredients and cover with water. Cook about 5 hours on medium heat. Stir occasionally.
Mix cabbage, carrots and salt and let stand 1 hour. Drain. Combine remaining ingredients and boil for 1 minute. Pour over vegetables. Add 1 chopped green pepper, 3 ribs chopped celery and 1 small chopped onion and mix again. Package and freeze. To thaw, place in refrigerator overnight.
Combine cracker crumbs and margarine. Press firmly into bottom of 9-inch square pan. Combine milk, rind and juice in large bowl. Fold in 3 1/2 cups Cool Whip and 1 1/2 cups coconut. Spread half the mixture over crumbs. Arrange a layer of fruit; spread on remaining mixture. Sprinkle with remaining coconut. Chill at least 2 hours. Cut into squares. Top with remaining Cool Whip.
Mix flour, melted butter and nuts; press in the bottom of a 9 x 13-inch pan. Bake at 375° for 10 to 12 minutes.
In a 3-quart saucepan, bring water to boiling; add macaroni. Reduce heat slightly. Cook in gently boiling water for about 10 minutes or until tender. Drain well.
Mix all ingredients well. Place in a shallow 9 x 13-inch pan and bake at 350° for 30 minutes or until knife inserted in center comes out clean. Serve with whipping cream or a lemon sauce.
Trim off and discard visible fat from chicken. Pat chicken dry with paper towels and sprinkle with salt and pepper. In a large nonstick skillet, over medium-high heat, heat the oil. Add thighs and cook 3 to 4 minutes on each side, until lightly browned. Pour artichoke hearts and their marinade over chicken. Lay lemon slices on top. Reduce heat to medium-low, cover and simmer 20 to 30 minutes, until chicken is cooked through.
Beat butter and sugar together. Add eggs one at a time. Add flour slowly, then vanilla and nuts. Bake at 350° for 25 to 30 minutes. Cool and cut into squares.
Mix well the peanut butter, sugar and egg. Press into greased 10 x 7-inch pan. Bake at 325° for 20 minutes. Remove from oven and immediately sprinkle generously with chocolate chips. Cover with foil for 3 to 5 minutes. Remove foil and spread chocolate over surface. Cut into bars.
Preheat oven to 375°. Combine margarine, crumbs and sugar. Press firmly on bottom of 9-inch spring-form pan. In medium saucepan, combine milk and water; mix well. Stir in pudding mix. Cook and stir until thick and bubbly. In a large mixer bowl, beat cream cheese until fluffy. Beat in eggs and vanilla, then pudding mixture. Pour into prepared pan. Bake for 50 minutes, until golden brown around edge. Center will be soft. Chill; garnish with whipped cream.
Peel onions and cut into even slices. Heat the butter or margarine in a large skillet. Add onions and toss for a few minutes until coated with butter. Do not brown. Add vinegar, brown sugar and curry powder. Stir, blending well. Add parsley. Cook onions for about 5 minutes, covered. Remove cover. Cook onions for 2 or 3 more minutes until glazed. Season with salt, pepper and paprika. Serve onions hot as a side dish or cool as an appetizer.
Mix cake as directed on box. Pour into 9 x 13-inch greased pan or larger rectangular pan.
Pour pineapple in bottom of 9 x 12 pan. Pour blueberries in pan. Pour dry cake mix on top of blueberries. Sprinkle pecans over cake mix. Place butter pats over cake mix. Bake at 350° for 40 minutes. Serve warm with ice cream. Top with Cool Whip (optional).
Cook first 4 ingredients in saucepan until vegetables are tender (about 10 minutes). Alternate layers of squash and bread crumbs in baking dish, finishing with bread crumbs. Combine soup with 1/4 c. water and pour over bread crumbs. Bake in 350 oven for about 20 to 2 minutes.
Place breasts in a brown cooking bag; add lemon juice. Sprinkle garlic salt over breasts. Place slices of butter on top. Close bag and cook at 350° for about 30 minutes. Serve chicken over wild	rice. Pour some of garlic butter liquid over chicken and rice.
Cook the chicken until tender. Bone and chop. Cool broth and take off fat. You should have about 2 quarts broth. If you need add bouillon and water to make 2 quarts. Heat broth and add the carrot, celery and onion. Cook until tender. Then add the noodles; cook until they are done. Then add the corn and chicken. Heat to boiling. This freezes very well.
Mix together hot water, dates and baking soda. Let stand until cool. Cream together shortening and sugar. Add vanilla and eggs. Mix well. Add flour. Mix thoroughly. Add date mixture. Spoon half batter into a greased angel food pan. Top with half of the nuts and kisses. Add the rest of the batter. Add remaining nuts. Bake at 350° for 1 hour. Increase heat to 375° for 15 minutes longer.
Cook and mash potatoes. Add cream cheese and sour cream. Add butter. Place in 2-quart casserole. May add paprika or chives. Make ahead recipe. Very elegant and tasty. Place in heated oven for 20 minutes when ready to serve dinner.
Stir together milk and Jell-O first. Stir in remaining ingredients in large bowl, stirring well. Pour entire mixture into serving bowl. Garnish with pecans. Cover and let chill in refrigerator.
Mix above ingredients together. Bake in 3 round pans (greased and floured) for 25 minutes at 350°. Frost with Duncan Hines Homestyle Dark Chocolate Frosting.
Combine the crabmeat with the mayonnaise, herbs and seasonings. Spread on rounds of toast and serve immediately. Serves 16.
Beat cake mix, pudding mix, eggs and oil at low speed until blended. Gradually add cola to batter, beating at low speed. Increase speed to medium; beat 2 minutes. Pour batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 minutes or until done. Let cool in pan for 10 minutes. Spread warm Chocolate-Cola Frosting over top of warm cake. Cool completely on wire rack.
Cook broccoli in small amount of water just until tender. Combine eggs, milk, soup, mayonnaise and cheese. Stir in cooked, drained broccoli. Pour mixture into a 2-quart casserole dish and sprinkle with cracker crumbs. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Old Method: Bring water and salt to a boil in a 3-quart saucepan. Add corn meal slowly and cook slowly, stirring constantly, for about 20 minutes. Mixture will be thick and smooth. Turn onto a large platter. Serve with a meat or tomato sauce.
Combine the first 6 ingredients. Bring to a boil the remaining ingredients. Let cool and pour over first mixture.
In a 2-quart saucepan, melt butter; stir in curry powder. Saute celery, onion and green pepper until tender. Stir in flour; remove from heat. Gradually stir in cream. Cook over medium heat, stirring constantly until thickened. Cook 2 additional minutes. Add bean sprouts, turkey, soy sauce and pimento; cook until heated through. Serve immediately over warmed chow mein noodles. Serves 6.
Whip eggs into cooled margarine. Add sugar and vanilla; mix well. Add chocolate chips and nuts. Mix and pour into pie shell. Bake at 350° for 25 to 30 minutes. Pie is done when knife comes out clean.
Mix all ingredients together except potatoes. Cut potatoes into wedges. Roll or shake potatoes in mixture. Place in a baking dish. Spoon melted margarine over potatoes. Bake at 400° for 25 to 35 minutes.
Heat water to boil and add coffee and sugar. Cool and add chocolate syrup, vanilla and milk. Refrigerate overnight.
Heat Crisco oil in large saucepan; add okra. Saute on medium heat for 2 minutes; add onion and garlic. Saute 5 minutes. Add zucchini and undrained tomatoes; heat on low for 5 minutes; add corn, black pepper and cayenne. Lay cod steaks on top of vegetable mixture, spooning mixture over them. Cook gently 5 to 10 minutes or until the fish is done. Serve over hot rice.
Wash the cauliflower and break into florets. Combine cauliflower and next 3 ingredients, tossing gently. Stir together remaining ingredients; pour over vegetables and toss until well covered. Chill before serving. Yield: 6 to 8 servings.
Melt margarine. Mix all ingredients together. Pour into pie shells. Bake at 375° for 30 minutes, then move pies to bottom rack of oven and bake 15 more minutes or until firm.
Combine flour and salt, set aside. Cream butter and sugar in a large mixing bowl until light and fluffy. Add molasses; mix until well blended. Gradually add flour mixture to butter mixture; mix well. Stir in nuts. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 350° for 15 to 18 minutes. Dust or roll warm cookies in powdered sugar. Yield: about 5 dozen.
Peel off outside leaves of cabbage and onion. Grate the 2 together and place in a large bowl. Mix well. In saucepan, combine vinegar, salt, pepper, oil and sugar. Bring to a boil and pour boiling hot over the vegetables. Do not stir. Allow to sit undisturbed for 1 1/2 hours, then toss and mix. Store in refrigerator at least 12 hours before serving.
About one hour before serving: In 5-quart Dutch oven or saucepot, over medium-high heat, in hot salad oil, cook carrots, celery and onion until golden, stirring frequently, about 15 minutes. Meanwhile, cut potatoes into 3/4-inch chunks. Cut broccoli into bite size pieces.
Mix all ingredients together, blending thoroughly, and form a large ball. Pinch off marble-sized balls and place on a greased cookie sheet. Press out flat with a fork if you wish. Bake at 350° for 20 minutes.
Mix all ingredients together except 1/4 c. margarine. Mix corn flakes with 1/4 c. margarine. Bake at 350 degrees for 1 hour or until slightly brown.
Mix together and pour into an unbaked pie shell. Bake at 350° for 45 minutes.
Smooth out in the bottom of a baking dish. Bake at 325° for 20 minutes. Cool.
Combine all ingredients, but smokies. Then add smokies. Simmer 1/2 hour on top of stove at medium heat.
Combine dry ingredients. Add enough buttermilk to make a stiff dough. Add onions and eggs, mixing thoroughly. Form into balls and fry in deep fryer or skillet until brown.
Cook zucchini on low heat until clear in color, about 15 to 20 minutes. Add sugar, pineapple and lemon juice; cook 10 minutes after it starts to boil. Add Sure-Jell and cook 1 minute after it comes to a full boil. Add apricot jello; stir well. Pour into jars and seal. Makes 4 pints. Makes a great ice cream topping.
Melt butter and Velveeta in microwave on Medium-high until all melted. Add all other ingredients. Mix thoroughly and pat into pan. Put in refrigerator to cool.
Cream shortening, sugar and eggs together until light and fluffy. Combine flour, cream of tartar, salt and soda. Stir into cream mixture. Stir in vanilla. Chill at least one hour. Shape dough into balls. Combine 2 tablespoons sugar and 2 teaspoons cinnamon, mixing well. Roll each ball in cinnamon mixture. Place on greased cookie sheet and flatten cookie slightly. Bake at 400° for 8 to 10 minutes. Do not overbake!
Saute onion and pepper in 2 tablespoons butter. Stir in remaining 5 ingredients. Simmer 10 to 15 minutes. Great on chicken, ribs and pork.
Mix potato chip crumbs, garlic salt and pepper in a shallow dish. Dip chicken parts in melted margarine. Coat with potato chip mixture and place skin side down in baking dish. Bake for one hour at 375°.
Cook noodles in boiling water. Drain. Combine remaining ingredients, except crumbs or chips. Alternate with layers of noodles in greased baking dish. Top with buttered crumbs or chips. Bake 1 hour at 350°.
Melt chocolate and butter together. Mix egg yolks and sugar. Add coffee and liqueur to chocolate mixture. Chill. Beat egg whites to meringue and fold into mixture. Put into flat cake pan and bake at 425° for 12 minutes. Serve with whipped cream.
Mix together first 6 ingredients; set aside. Roll out crescent roll dough, sealing all creases and perforations. Use pizza cutter to slice dough into 24 equal squares. Lightly grease and flour a mini muffin pan; place a square of dough into each muffin cup. Fill each with ham mixture. Bake at 350° for 13 to 15 minutes or until golden. Makes 2 dozen.
Mix and store in airtight container. Mix 3/4 cup hot water to 1/4 cup mix.
Combine peaches, lemon juice, butter and 2 cups sugar. Boil for 10 minutes. Add 2 more cups of sugar and boil for 10 minutes more. Remove from heat; put into large bowl. Let stand overnight. Seal in jars next day. Keep in refrigerator.
Mix flour and sugar together. Add remaining ingredients in order. Mix well. Pour into greased pan and bake for 1 hour at 350°.
In 2-quart glass casserole, crumble ground beef. Microwave 5 minutes at 100% power. Stir twice to break up ground beef; drain fat. Add sauce, uncooked macaroni and water to casserole. Microwave for 13 minutes, covered at 100% power; stir once. Sprinkle cheese on top. Let stand, covered for 5 minutes.
Start with 28 cups of water in a large pot (this will result in 26 cups of broth*). Chop onions and celery and add to water. Add salt and pepper. Bring to boil and then add raw chicken on bone. Cook until chicken is done. Remove from heat.
Cook grits according	to package directions, stirring several times during cooking. Remove from heat and add all other ingredients,	adding eggs last to prevent lumping. Stir well to mix. Add all of	the grits and mixture to a greased baking dish and bake at 400° for 30 minutes or microwave for approximately 15 minutes, depending on watts. Great substitute for potatoes with meal.
Boil skinned and boned chicken. Cut up and place in baking dish. Mix chicken soup and broth, heating and stirring until smooth. Set aside. Mix margarine, salt, pepper, baking powder, milk and flour; mix well. Pour broth mixture over chicken, then pour flour mixture over that. Bake at 425° for about 30 minutes or until crust is brown.
Boil chicken until tender. Dice chicken and set aside. Mix soups, milk and chili in saucepan and heat. Tear your tortillas into strips. In Pyrex dish, layer tortillas, chicken and sauce. Heat in oven at 325° until warm.
Combine cheeses, broccoli, mushrooms and herbs in food processor and chop coarsely. Add cottage cheese just to blend. Add more seasoning if desired. Oil flat bottomed casserole large enough to hold rolled lasagna in one layer. Pour 1/2-inch of the spaghetti sauce on bottom of casserole. Halve lasagna noodles. Spread each with herb-cheese mixture (about 1/4 cup on each half). Roll up and place seam side down in casserole. Cover with remaining sauce. Sprinkle with grated Parmesan. Cover with foil. Bake covered with foil 20 minutes in a 350° oven, then uncover and bake until brown and bubbly, about 20 minutes more.
Chop tomatoes and boil until all to pieces. Saute onion and sliced bacon together. Put in pot with tomatoes. If bacon makes too much grease, drain some off. Cook about 5 minutes longer. Make thickening of milk and flour and add to soup. Serve with cornbread.
In medium saucepan, sprinkle gelatin over water; let stand 2 minutes to soften. Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 3 minutes. In small bowl, stir together sugar and cocoa; gradually add to gelatine mixture, stirring with whisk until well blended. Continue to cook over low heat, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat. Stir in evaporated milk and vanilla. Pour mixture in large bowl. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 20 minutes. Fold 1/2 cup whipped topping into chocolate mixture. Divide about half of mixture evenly among 8 parfait or wine glasses. Stir mint extract and food coloring into remaining topping and divide evenly among glasses. Spoon remaining chocolate mixture over topping in each glass. Garnish as desired. Serve immediately or cover and refrigerate until serving time.
In a small bowl, combine cream cheese, Cheddar cheese, relish and mustard. Add ham. Divide mixture among bagels.
Combine first 4 ingredients in a small bowl. Stir well and set aside. Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered). Lightly coat phyllo with cooking spray. Fold in half crosswise. Spread 1/4 of the cheese mixture across bottom 2-inches of phyllo; place 1 fillet on phyllo above cheese mixture. Fold cheese covered phyllo over fish. Fold lengthwise edges in about 1-inch and roll up, jellyroll fashion.
Cream butter and Crisco. Add sugar. Mix well. Add eggs, one at a time, beating well. Alternately add milk, flour and baking powder. Add vanilla. Beat well. Bake in greased and floured tube pan at 350° for 1 hour and 15 minutes.
Mix first 5 ingredients. Fold in remaining ingredients. (Don't let it rise until you put in oven.) Keep in refrigerator, covered, until used. When you are ready to cook, take from refrigerator and flour hands so you can shape into serving size balls. Put into a greased pan, then into a hot oven of 425°. Bake until a golden brown. Smells delicious and tastes even better with honey or jam.
Slice tomatoes in half. Seed and scoop out pulp. Set pulp aside. Heat oil in skillet. Place tomatoes, cut side down, into oil. Cook until the sides are carmelized. Remove and place on a pastry sheet. Add the butter to the skillet. Saute the garlic and onion until tender. Stir in seasonings and pulp. Saute 1 more minute. Fill tomato halves; sprinkle with cheese. Heat in broiler until brown (about 2 minutes).
Combine all ingredients except walnuts in a saucepan. Heat to boiling; reduce heat and cook 5 minutes. Remove from heat and add walnuts. Makes 3 cups. Serves 6.
Combine cocoa, flour, sugar and salt. Combine milk and water. Add all the ingredients together except the flavoring. Cook over medium-high heat until thick and smooth. Cool. Add the flavoring. Pour into a baked pastry shell.
Mix cake as per directions on box. Bake in 3 round cake pans and cool. Mix milk and Jell-Os; add strawberries. Pour 1/8 cup milk mixture into trifle bowl. Layer, starting with cake and ending with Cool Whip. Chill. Better if made the night before.
Mix dry ingredients; add lemon juice and rind, milk and melted margarine.	Add eggs one at a time. Beat well. Pour into pie shell and bake at 350° for 50 minutes. Serves 6 to 7.
Blend all together. Bake at 350° for 1 hour or until clean toothpick can be pulled out. Sprinkle with xxxx sugar. This freezes well.
*I have found it works and tastes better to use about 3/4 cup of mayonnaise to 1 cup of chicken.
Mix chopped green pepper and onion, prepared mustard and flour; simmer canned milk and salt in saucepan over low heat to just below boiling. Add shredded Kraft American cheese; stir over low heat until the cheese melts. Place cooked noodles in buttered 10 x 6-inch baking dish. Top with frankfurters; spread green pepper mixture over frankfurters. Pour cheese sauce over all. Bake in moderate oven at 350° for about 30 minutes.
Mix together in bowl till crackers are coated. Spread on cookie sheet and bake at 200° for about 15 minutes. Stir; leave in oven for approx 5 minutes or more. Remove; ready to eat. Store what's left in an air tight container.
Make 4 thin layers from cake mix. (Make according to directions on back of cake mix.) Mix coconut, sugar and sour cream. Let stand until sugar dissolves. Mix 2 cups of Cool Whip with 1 cup of coconut mixture. Set aside. Spread coconut mixture between layers. Put Cool Whip mixture on top and sides of cake. Keep in refrigerator.