HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Cook on top of stove until thickened. Pour into pie shell or loaf pan. Beat egg whites. Pour on top. Bake in medium oven until brown.
For gelatin mixture: Mix each box of flavored gelatin separately with 1 envelope unflavored gelatin and 1 cup hot water. Pour 1 flavored gelatin mixture into a 9 x 13-inch pan and refrigerate for 15 minutes.
Cook broccoli as directed on package. Place drained broccoli in oblong baking dish. Mix milk, chestnuts and soup together. Pour over broccoli. Cover top with cheese. Bake in a 350° oven for 25 minutes.
In a small saucepan, melt margarine. Add carrot and onion. Cook, stirring frequently, 4 to 5 minutes until tender. Stir in flour and black pepper. Cook 1 minute longer. Stir in 1 1/2 cups water, broth, packet and basil; bring to boil.
Dissolve jello and marshmallows in boiling water. Cream cheese and vinegar until smooth. Mix all together and chill. Make a day before use.
Cook broccoli until tender, not soft; drain. Grease casserole dish. Melt 1/2 stick of butter and Velveeta cheese. Add mixture to the broccoli. Melt 1 stick of butter and add to crackers. Spread mixture over broccoli. Heat for 1/2 hour at 350°.
Put all ingredients in a large bowl and mix by hand. Grease and flour loaf pans. Pour mixture into pans and bake at 350° for 1 hour. When cooked, let it cool completely before cutting.
Preheat oven to 350°. Beat egg whites until stiff. Put yolks in a greased 1 1/2-quart bowl and beat. Add all other ingredients. Fold in egg whites last; dot with butter. Bake for 1 hour. Serves 6.
Thaw, cook and drain spinach and place in large mixing bowl. Fry and crumble sausage; drain. Mix with spinach. Mix cottage cheese and slightly beaten eggs with spinach and sausage mix and set aside. Add manicotti shells to boiling water; stir occasionally until shells are still a little hard (3 to 5 minutes). Drain. Pour enough sauce to cover bottom of 10 x 14-inch baking dish. Stuff each shell with sausage mix and place in baking dish in rows; not on top of each other. Pour remaining sauce over shells and sprinkle with grated cheese. Place in preheated oven, 400°, and bake for 45 minutes covered until sauce bubbles and cheese melts. This doubles well and is even better leftover.
Roll out one puff pastry sheet to about 6 x 12-inches. Transfer to baking sheet.
Mash avocados and blend with sour cream. Add remaining ingredients and stir. Serve with tortilla chips.
Blend flour, sugar, soda, salt and cocoa. Add oil, vinegar, water and vanilla. Blend well with dry ingredients. Bake at 350° in a 9 x 13-inch pan until toothpick comes clean when tested.
Mix all together. Heat oven to 350°. Grease bottom of loaf pan. Pour batter in. Cook 55 to 65 minutes.
In saucepan, cook squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrot, squash and onion. Combine stuffing mix and butter. Spread 3/4 of stuffing mix in bottom of 12 x 8-inch pan or serving dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables.
Melt chocolate in water in saucepan over very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar; cook and stir 2 minutes longer. Cool. Mix flour, soda and salt. Cream butter. Gradually beat in remaining 1 1/4 cups sugar and continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Alternately add flour mixture and milk, beating after each addition until smooth. Blend in vanilla and chocolate mixture. Pour into 2 greased and floured 9-inch layer pans. Bake at 350° for 30 to 35 minutes or until cake tester inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks. Spread desired frosting between layers and over top and sides. Garnish with chopped nuts, if desired.
Select a nice, kind, amiable, industrious and generous man and prepare him for the ordeal of making him go through a long engagement, which effectually renders him easy to handle.
Cream the sugar and butter together. Add 1 cup of flour at a time. Mix well. Add rest of ingredients. Measure by teaspoon and drop on an ungreased cookie sheet. Bake at 350° approximately 20 minutes.
Heat 1/4 cup of the Parkay spread in a large skillet on medium-high heat. Add chicken and garlic powder; cook 4 minutes. Stir in remaining 1/4 cup Parkay spread, mushrooms and peas; cook 2 minutes or until chicken is cooked through. Stir in hot cooked noodles and cheese until cheese is melted. Season to taste with salt and pepper. Makes 6 servings.
Mix broth and gravy in crockpot and stir well. Add potatoes and cook until tender. Sprinkle with shredded cheese.
Mix pecans, egg, sugar, butter, salt and vanilla until smooth. Fill each pastry shell 3/4 full with mixture. Bake at 325° for 25 to 30 minutes. Remove immediately and cool on rack. Yield: 2 dozen.
Place alternate layers of chicken, tortillas, onion and peppers in casserole. Add the soup, undiluted. Put tomatoes over this. Add salt and pepper. Sprinkle cheese on top. Bake at 350° for 30 to 40 minutes.
Bring the first 3 ingredients to a boil; set aside. Mix flour and sugar together. Pour hot mixture over dry ingredients, then add eggs, buttermilk and vanilla. Put in prepared sheet cake pan. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Mix ingredients together. Pour into 13 x 9 x 2-inch pan. Bake 45 minutes. Frost immediately!
Mix together by hand. Add enough milk to form a dough like consistency. Roll out like pie dough. Use more 10x sugar when rolling to keep from sticking. Spread entire jar of peanut butter over dough and roll up. Chill, slice and serve.
Saute onions with wine and butter. Add other ingredients and simmer for 1/2 hour. Serve with sour dough slices. Spread parmesan cheese over slices of bread.
Heat water until it just starts to boil. Continue gentle heating, add sugar gradually and stir until all sugar has dissolved. Keep on stirring. Carefully pour into a tall jar. Tie string to pen or pencil and tie paper clip at other end. Tie so paper clip almost touches bottom. Dip the string in solution. Roll the string in dry sugar so that sugar sticks to string. Return string to solution and let it stand undisturbed (3 to 10 days). Wrap up in whatever you want for Christmas.
Beat cream cheese with mixer until soft. Pour in Eagle Brand milk. Add lemon juice and vanilla. Blend until smooth. Pour into crust. Refrigerate for about 3 hours for hardening. Cover with cherries.
Mix soup and sour cream. Melt butter and mix with corn flakes. Layer hash browns in 9 x 12-inch pan. Pour on soup; mix. Layer on cheese, then corn flakes. Bake at 350° for 1 hour.
*If you prefer, chop the celery and bell pepper finely and leave in the soup. I just prefer the flavor, not the ingredients.
Blend ingredients well. Chill. Remove from refrigerator 1/2 hour before serving. Serve with potato chips or crackers.
Heat margarine in a skillet and add the leeks. Cook, covered, for 3 minutes. Add the milk and reduce until the liquid disappears. Per serving: 85 calories, 1 mg cholesterol, 2 g fat, 30 mg sodium.
Saute onions; brown meat, then mix in all remaining ingredients to heat thoroughly. Season to taste. Serves 4 to 8.
Cook blueberries and honey together for about 4 minutes; cool completely. Place blueberry mixture in a food processor; process until thoroughly blended. Fold in yogurt. Freeze, then process again if smoother texture is desired. Refreeze. Makes 4 servings.
Cook macaroni. Cool. Combine the rest of the ingredients. Add to macaroni. Stir well and chill.
Melt butter in boiling water in saucepan. Turn heat low and add flour and salt all at once, stirring vigorously, until mixture leaves sides of pan in a smooth, compact mass. Remove from heat. Quickly beat in eggs, one at a time, beating mixture until smooth and stiff. Drop by heaping tablespoons 2-inches apart on greased cookie sheet, shaping into rounds with point in center, using a wet spoon. Bake at 450° for 5 minutes, then at 400° for 20 minutes. Fill with whipped cream or pudding.
Put cherries and bananas in a blender and make pulp. Put in gallon container and add mixed jello and juices. Refrigerate until ready to use. Add ginger ale and sherbet. You could use strawberries and strawberry jello.
Cook pasta to package directions, rinse with cold water and drain. In large bowl stir together all ingredients until well mixed. Cover and refrigerate 1 hour before serving. Makes 10 cups salad.
Saute bacon to golden brown in large skillet. Add onion and garlic. Add spinach and cook for 10 minutes. Season with salt and pepper. Add avocet and cook for 2 minutes. Add butter and mix together. Mix cornstarch with water and add to spinach pie. Mix together. Transfer spinach pie to a casserole dish. Top with cheese and bake in oven at 350° for approximately 8 minutes.
Combine peppers, sugar and vinegar. Boil until tender, about 3 minutes. Strain and bring juice to a hard boil. Add Certo and food coloring. Boil 1 minute. Add peppers. Pour into jars and seal. This is delicious on peas, beans, meats or cheese and crackers.
Cream butter, sugar and eggs. Beat in sour cream. Add flour, salt, soda, nutmeg and vanilla. Put 1/2 of batter in a 9 x 13-inch pan. Top with pie filling, then top with remaining batter.
Saute onion and green pepper in large skillet. Add frozen stir-fry vegetables. Stir and steam 10 minutes over medium heat. Add salt and pepper to taste, soy sauce, Worcestershire sauce and teriyaki. (Do not overcook vegetables.)
Mix cake mix, margarine and 1 egg and pour into bottom of a greased pan. Mix	cream cheese,	3 eggs, vanilla and powdered sugar and pour over first layer. Bake 35 minutes at 325°.
Grease bottom of a 9 x 13-inch pan. Pour pecans and coconut into pan; set aside. Prepare cake mix according to package. Pour over pecans and coconut. In a separate bowl, cream together the cream cheese, margarine, sugar and vanilla; drop by spoonfuls over batter. Bake at 350° for 50 minutes.
*Optional: Use 1 teaspoon vanilla and 1 teaspoon butter flavor.
Place in buttered 9 x 13-inch pan in order given. Sprinkle with grated cheese. Cover and bake at 350° for 2 hours. Uncover and bake another 30 minutes or until done.
Bring first 3 ingredients to a boil. Put all others in bucket. Pour liquid over and let stand 2 days. Split hot peppers, then refrigerate. Once bucket lid is closed, do not open for 2 months.
Combine first 5 ingredients; pour over ice in punch bowl. Lime sherbet may be used instead of ice. Yield: 50 servings.
Mix all ingredients together lightly. Shape into about 5 or 6 loaf shaped patties, not too flat. Place on lightly greased baking sheet. Bake about 20 minutes in 400° oven. Remove to platter. Sprinkle with Parmesan cheese and slice stuffed olives. These freeze very well and are great to have on hand so double or triple the recipe.
Melt butter; remove from heat. Stir in flour until smooth. Add salmon-milk liquid. Cook until thickened.
Drain and chop sauerkraut. Brown sausage, ground beef and onion. Add all other ingredients except bread crumbs and eggs. Brown. Remove from fire; stir in bread crumbs. Cool. Beat 1 egg and stir in. Form into balls. Refrigerate or freeze balls for an hour or so to make them easier to dip. Dip in mixture of 2 eggs and 1/4 cup milk. Roll in bread crumbs. Place under broiler or place in 400° oven until brown and heated.
Sift flour, soda and salt together. Beat the egg; add sugar and lemon juice. Beat well. Add shortening and caraway seed; cream thoroughly. Add flour mixture and blend thoroughly. Chill for several hours.
Heat oven to 425°. Prepare pie crust according to package directions for two-crust pie using 9 inch pie pan. In medium bowl, combine remaining ingredients; mix well. Spoon mixture into pie crust. Top with second crust; flute edges. Cut slits in crust. If desired, in a small bowl, combine 1 egg yolk and 2 tsp. water; brush top of crust with egg mixture. Sprinkle with sesame or poppy seeds. Bake at 425° for 35-45 minutes or until crust is deep golden brown and filling is bubbly. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Cool 10 minutes before serving. Yield: 6 servings.
Melt butter in a large casserole. Add onion, celery and green pepper and cook on low heat until tender, but not browned. Add soup, milk and cheese and heat until cheese is melted, stirring occasionally. Stir in drained and flaked tuna, olives, pimentos and mushrooms. Add the noodles and stir until well mixed and no more. Place in a 2-quart casserole. Top with corn flakes. Bake at 350° for 20 minutes.
Saute green pepper, carrot and garlic. Pour ingredients over meat. Place in Dutch oven, covered. Roast meat in 300° oven for 3 to 4 hours. Slice meat very thin when cooled.
Cream butter and sugar well. Add egg and mix thoroughly. Mix salt and flour and combine with fruit and nuts. Mix with sugar and margarine. Drop by teaspoon (2-inches apart) on aluminum foil lined cookie sheet. Bake at 325° for 10 to 15 minutes. Cool before removing from foil. Makes 5 or 6 dozen cookies.
In 4-quart saucepan, combine soups and water. Stir in chickpeas, black beans, zucchini, carrots, chili powder, thyme and pepper. Over medium heat, heat to boiling. Reduce heat to low. Cook 40 minutes, stirring occasionally. To serve, ladle chili into bowls. Makes about 8 cups or 6 main dish servings. Preparation Time: 10 minutes. Cook Time: 50 minutes.
Brown hamburger and onion. Layer ingredients. Bake in casserole dish at 350° for 30 to 45 minutes.
Cook and bone chicken. Mix the soup, mayonnaise, onion and celery. Layer chicken, soup and filling. Bake for 1/2 hour at 350°, or until heated.
Stir sugar with butter and hot water. Add salt. Bring to a boil in saucepan. Cover and wait 3 minutes. Remove lid; wash down sides of pan with a brush dipped in water. Cook, without stirring, to 248°. Pour onto a buttered slab; cool. Add a few drops of vanilla and coloring; pull until candy loses its gloss. Stretch into rope and cut.
Sift flour, baking powder, salt, nutmeg and 1/2 cup sugar. Cut in shortening. Add beaten egg, milk and apples all at once. Place in well-greased muffin tin. Bake 20 to 25 minutes in 350° oven or until done. Remove from pan; roll in melted butter. Roll in cinnamon mixed with remaining sugar.
Cut watermelon into shape of basket with handle. Scoop out inside with melon scoop and set aside 4 cups of melon balls. Scoop out the insides of cantaloupe and honeydew melon and set aside 3 cups of each. Mix all the ingredients together in large container with lid. Refrigerate overnight to chill completely. Clean the watermelon out completely. Pour the fruit mixture into the basket-shaped watermelon. Decorates any summer table. Good centerpiece for a sumer wedding or a large family get together.
Mix sugar, flour and cocoa in skillet. Beat egg yolks and add eggs and milk to dry ingredients. Cook over medium to low heat, stirring constantly until thick. Add butter and vanilla. Pour into (cooked) pie crust and top with meringue. Brown meringue at 400° for 5 to 8 minutes.
Saute ground meat, celery and onion until meat browns. Mix in remaining ingredients. Place in well-greased casserole and top with chow mein noodles. Bake 30 minutes at 350°. Serves 6.
Mix juice, sugar and vinegar. Bring to a boil. Remove and cool. Soak eggs in juice 12 to 24 hours. Remove from juice and serve. Delicious anytime.
Lay out tortilla shell and spread on a thin layer of cream cheese. Layer tortilla with cheese, turkey, salami, lettuce and sprinkle with onions. Roll up tortilla and seal. Wrap tightly in plastic wrap or aluminum foil. Refrigerate. When chilled slice and serve.
Dissolve jello in water; add remaining ingredients. Pour half into mold; let gel.
Chop vegetables in blender. Combine sugar, salt and vinegar. Pour this over chopped vegetables. Refrigerate overnight. Package and freeze next day.
Cream butter, Crisco and sugar. Add eggs. Combine dry ingredients. Alternate with milk. Add vanilla. Bake in a greased and floured tube pan for 1 1/2 hours at 325°.
Mix all ingredients and pour into greased muffin tins. Bake at 400° for 20 minutes. Yield: 12 rolls.
In greased casserole, layer all ingredients as listed, seasoning with salt and pepper each layer. Pour soup over all and sprinkle with garlic powder or salt. Bake, covered, 1 1/2 hours at 350°.
Preheat oven to 425°. Place 1/4 cup butter in 9 x 13 baking dish and melt. In plastic bag, combine 1/4 cup flour, salt and pepper, paprika and curry powder; shake to blend. Add chicken, 1 piece at a time, shaking well to coat. Place in baking dish and bake at 400° for 30 minutes.
Cook grits according to package directions. Stir in cut up cheese and margarine until melted. Add milk to eggs and then stir into grits mixture. Bake in buttered casserole dish at 350° for 30 minutes.
Mix sugar, peanut butter and vanilla. Blend in Cool Whip. Put into graham cracker crust. Chill.
Saute onions and garlic. Add all ingredients, except cheese and tortillas. Simmer one hour. Add cheese and cut up tortillas. Simmer another 30 minutes. Serve with tortilla chips.
Mix together in a 1 1/2-quart dish. Bake at 350° for 25 minutes, covered, and 15 minutes uncovered.
Combine flour, oats, sugars and soda in a large bowl. Add oleo, peanut butter and egg. Stir until blended well. Mixture will be crumbly. Press into a greased 9-inch square pan. Bake at 350° for 20 to 25 minutes. Center should be soft and sides beginning to pull away from the pan. Cool completely and top with Peanut Butter Frosting. Sprinkle with chopped peanuts. Cut into 18 (3 x 1 1/2-inch) bars.
Brown 1/2 cup of the sugar in a small skillet. Do not let it burn, just let it turn to caramel. Mix 1 1/2 cups sugar, flour, milk and well beaten egg yolks. Cook over hot water, then add caramel syrup to mixture. Cook until thick, add butter and vanilla. Pour into baked pie shell. When slighly cool, cover with meringue made from 3 egg whites beaten until foamy, then beaten again with 3 Tbsp. of sugar, added a little at a time, beaten well after each addition. Beat until meringue is standing in peaks. Cover the pie right to crust, making sure the meringue touches the crust and there are no gaps anywhere. Bake in 350°oven until nicely brown.
Fry bacon in pan or fix in the microwave. While bacon is cooking, spray 4 to 5 miniature muffin pans (1 dozen quiches per pan) with Pam. Then take biscuits and peel apart each biscuit into at least 4 layers. Use these to make the little crust cups for the quiches. Then crumble the bacon; put a small piece in each cup. Sprinkle the shredded cheese in each cup. Whip eggs, 1 cup half and half and dash of pepper together. Use large spoon and put 1 to 2 spoonfuls in each cup. Then sprinkle lightly with remainder of shredded cheese. Be careful not to overfill the cups. Rises during baking. Bake at 325° for 20 to 30 minutes. Watch closely since all ovens bake differently and these little quiches burn quickly! Tastes delicious served with a fresh fruit salad for breakfast. Makes 48 to 60 quiches. Taste better served hot from the oven! Also freezes well.
Mix peanut butter and cream cheese with electric mixer. Add sugar and fold in the Cool Whip. Put in pie crust. Decorate top with more Cool Whip and shaved chocolate. Keep in refrigerator. Can be made several days ahead.
In large skillet, saute onion and chilies in butter. Add tomatoes, soup, cumin, chicken and garlic powder, if desired. Simmer 20 minutes. Crush corn chips in blender or with rolling pin. In a 13 x 9-inch casserole, place 1 layer of 1/3 of the corn chips and chicken mixture and top with remaining chips. Bake at 350° for 1 hour. Serve with sour cream topping.
Boil turkey leg in seasoned salt. Dice turkey and add to broth with soup, milk and eggs. Saute onion, bell pepper and garlic in oleo. Add to turkey mixture. Slowly boil; stir until thick. Add cooked spaghetti to mixture and place in 2 1/2-quart casserole dish. Cover with grated cheese and heat in a 350° oven until mixture begins to boil. Remove. Serves 8.
Mix together, spoon 2 tablespoons into small ungreased muffin pans. Bake 20 minutes at 350°.
Beat eggs and add the other ingredients and stuff turkey. When 3 hours are up, get the heck out of the kitchen because that stuffing is going to blow that turkey right out of the oven.
Combine the green onions, cucumber, tomato, garlic and cilantro until well mixed. Chop the avocados into small pieces and gently combine with vegetable mixture. Squeeze lemon into mixture and season with salt, pepper and red pepper flakes to taste. Refrigerate with the avocado bits placed in the bowl until serving (this helps prevent the guacamole from turning brown).
Let pie crust set to room temperature. Open and drain vegetables. Put one pie crust in a deep round casserole dish with bottom side down. Layer on crust, chicken, soup, 1 can vegetables, celery soup, chicken (crumbled up) and can of vegetables. Top with other crust, putting bottom side down. Bake at 350° until crust browns.
Cook onion until tender in 1 tablespoon butter. Combine with corned beef (broken into small pieces), potatoes, 1/2 cup evaporated milk, 1/2 teaspoon salt and 1/8 teaspoon pepper. Press against sides and bottom of shallow 2-quart casserole dish. Melt remaining butter in skillet; blend in flour and remaining salt and pepper. Gradually add liquid from corn and rest of milk, stirring constantly until thickened. Add corn and pour into lined casserole dish. (I spray casserole dish with Pam.) Sprinkle with cheese. Bake in moderate oven 350° for about 30 minutes.
Soften cream cheese with milk.	Add all other ingredients except almonds. Blend well. Spoon into oven proof dish. Sprinkle with almonds. Bake 15 minutes @ 375°.
Slice potatoes in thin slices. Grate up cabbage. Chop onions into small pieces. Place ground beef in electric skillet. Salt and pepper. Layer potatoes, cabbage and onions. Top with cheese. Pour undiluted mushroom soup over top. Cook at medium heat about 10 minutes (covered). Reduce to low and cook 20 to 30 more minutes.
Combine beef, rice, milk, onion, salt and pepper. Form into 2-inch sized balls. Place meat balls in a baking dish. Mix tomato soup and water. Pour over meat balls. Season with pepper to taste. Cover with foil. Bake at 350° for 1 hour. Add a little additional water if necessary during cooking process.
Heat oil in large skillet. Add garlic; cook until brown. Add onions; cook until half done. Add tomato; cook until dissolved. Add salt, m.s.g. and pepper. Chop shrimp in small pieces. Add it and cook until it turns red. Cook pork until half done. Add celery and carrots and cook approximately 10 minutes. Add thin sliced green beans, bean sprouts and cabbage. Cook until done, stirring constantly to keep from burning. Add soy sauce just before finished cooking. The mixture should blend into a mush. Drain well before putting into wrapper.
Blend all shortening until fluffy. Add sugar and cream well. Add eggs, one at a time. Add flour, salt and baking powder. Add milk alternately with dry ingredients and add vanilla. Bake in tube pan for 1 hour at 350°.
Combine the first 5 ingredients; mix well. Refrigerate. Slice bread at 1-inch intervals without cutting all the way through. Mix margarine and Italian seasoning. Spread onto slices. Wrap bread in foil; warm in oven for 15 minutes at 300°. Serve bread hot with salad.
Mix tomatoes and cabbage in large bowl. Add mayonnaise, salt and pepper. Let chill in refrigerator for several hours before serving.
Mix first 2 ingredients and set aside. Mix next 4 ingredients with mixer until smooth. Beat the eggs in one at a time. Beat in sour cream and nuts. Grease and flour angel food cake pan or Bundt pan. Add half of the batter then half of the cinnamon and sugar mixture. Repeat process. Batter will be thick. Bake at 350° for 50 to 60 minutes.
Drain oysters. Melt butter in top of double boiler. Blend in flour; add milk. Cook until thick, stirring often. Place layer of macaroni in buttered 2-quart casserole. Cover with layer of oysters. Sprinkle with salt, pepper and grated cheese. Repeat layers. Pour white sauce over contents of casserole. Top with grated cheese. Bake in moderate oven (350°) for 30 minutes or until brown around edges. Serves 4.