HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain the green beans; wrap a half piece of bacon around 5 or 6 green beans. Place them, seam side down, in a glass 9 x 12 baking dish. When the dish is full, pour the whole bottle of dressing over the bean bundles. Cover and refrigerate overnight. Bake at 350° for 1 hour.
Wash the chicken and pat dry. Marinate chicken in covered bowl of the buttermilk. Refrigerate 1 hour.
Beat eggs until light. Gradually add sugar until thick. Add remaining ingredients, then process in ice cream machine.
Melt the margarine and cocoa in a saucepan on low. Take off heat, then add the sugar and eggs. Beat well. Add the flour, baking powder and salt. Mix with wooden spoon and cool for awhile. Roll into 1/2-inch balls into powdered sugar. Bake at 300° for 15 minutes, until just set.
Place dewberries into pie shells. Mix next 5 ingredients and pour over berries. Mix last 3 ingredients until crumbly and sprinkle over custard and berries. Bake at 350° for 45 minutes to an hour.
Cook pasta and drain. Rinse with cold water. Combine chicken, pasta, celery, onions, and cherries.
Bake cake in baking pan by directions on box. While cake is still hot, poke holes in top of cake, pour whole can of Eagle Brand milk over cake. It will soak into cake. Make icing by recipe box. Ice cake and sprinkle coconut over top. Delicious.
Combine all cake ingredients in a large mixing bowl. Beat with electric mixer, until thoroughly blended. Add raisins. Pour batter in a greased and floured 13 x 9 x 2 pan. Bake at 350° for 35 minutes or until cake tests done. Remove from pan and cool on wire rack. For variety, try white pecans or chopped pecan or walnuts to the cake batter.
Mix flour into sugar. Add cocoa, milk and egg yolks. Cook in	double	boiler until thick. Add vanilla and butter; cool. Whip whites of eggs and after filling has cooled, pour into crust. Top with meringue.	Brown top in oven.
Preheat oven to 350°. Mix flour and sugar in bowl. Mix cheese and pineapple in bowl. Pour flour and sugar over pineapple and mix. Put into 9x13 glass baking dish.	Crush Ritz crackers and sprinkle on top of pineapple mixture. Melt butter and pour over Ritz crackers. Pour juice over crackers. Bake 30-40 minutes at 350°. Serves 15-20.
Cream butter; add sugar gradually. Beat constantly. Add eggs, one at a time. Beat hard after each egg. Fold in flour and pour into a buttered and floured tube pan. Bake at 350° for 1 hour.
Place potatoes in saucepan; cover with water and boil until tender (about 10 minutes). Drain potatoes and cut into bite-size pieces. Toss potatoes with remaining ingredients and refrigerate until cold. Yield: about 6 cups. Per serving: Calories: 135. Carbohydrate: 15 g. Protein: 10 g. Fat: 4 g. Sodium: 352 mg. Exchanges per serving: 1 starch/bread and 1 lean meat.
In a medium size mixing bowl, combine pineapple and pudding mix. Let stand about 5 minutes. Add remaining ingredients except cherries. Fold together. Garnish, if desired. Chill until serving time.
Get cream cheese soft. Add chopped onion, olives and cheese; then add mayonnaise. Mix well. Better if left overnight before using. Good on crackers or whole wheat bread.
Boil one whole chicken. When done, debone and strain the broth. Add two cups of rice to the broth and cook rice per directions. Add deboned chicken, two cans of cream of mushroom soup, and one can of cream of chicken soup, onion, celery seed and black pepper to taste.
Melt grease in a skillet. Add meal and brown. Add salt and pepper; brown some more. Add buttermilk and water; stir until thick.
Combine sugar, cinnamon, cream of tartar and water in heavy saucepan. Cook to 246° on candy thermometer, firm-ball stage. Stir in vanilla and walnuts. Spread.
Beat together first 4 ingredients. Fold in remaining. Beat well; put in 3 (1 pound) coffee cans or 2 bread pans (greased). Bake at 350° for 1 1/2 hours. Put a pan of water in the oven for moisture.
Combine cake mix, topping and egg. Drop by teaspoonfuls into sugar. Roll in balls. Place on a Pam sprayed cookie sheet and bake at 350° for 10 minutes. Place on wire rack to cool. Makes 4 dozen.
Prick bottom of unbaked pie shell with fork and rub a mixture of 1 tablespoon each flour and sugar into holes (this prevents a soggy crust). Bake 10 minutes in preheated 350° oven. Reduce heat to 300°.
Heat oven to 350°. Place seasoning packet and butter in bowl. Add water, then stuffing mix. Toss. Mix soup and milk in casserole dish. Stir in chicken, vegetables and thyme. Cover with stuffing.
Mix ingredients as listed, stirring well as moistened. Pour into well-greased 9-inch skillet. Bake at 425° for 25 or 30 minutes or until golden brown.
Mix all ingredients together. Grease 9-inch layer cake pan or quiche dish. Spread mixture evenly in pan and bake 20 to 25 minutes at 350°. Serve hot with your favorite crackers.
Combine all ingredients. Put in buttered pie plate. Bake at 325° for 30 minutes.
Cook and drain macaroni. Chop heads and stems of broccoli. Crumble the bacon. Mix everything together. Add Miracle Whip, vinegar and sugar as the dressing. Cool before serving.
In a large skillet, cook spinach and garlic in oil for 5 minutes, stirring frequently. Dissolve bouillon in water or spinach juice. Add bouillon mixture, basil and cottage cheese to spinach. Stir over low heat to blend. Toss spinach mixture, grated cheeses and noodles together in a large bowl that has been heated. Garnish with fresh parsley. Refrigerate leftovers, if there are any. Serve with garlic bread or breadsticks.
Boil cabbage, removing each leaf just as it becomes tender. Drain leaves. Mix ground beef, rice and onion. Salt and pepper to taste. Line bottom of 4 1/2-quart pot with sauerkraut. Place 3 to 4 tablespoons of meat mixture in center of leaf and roll, bringing in sides of leaf as you roll. Arrange cabbage rolls in pot, stacking as you go. Place remaining leaves over top. Pour V-8 juice over top. Simmer on low for 3 to 4 hours.
Combine ingredients in order. Put in sandbakkle tins. Bake at 350° until lightly browned.
Stir together flour, soda and salt. In a mixer bowl, beat butter for 30 seconds. Add peanut butter and sugars; beat until fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat until well combined. Shape dough into 1-inch balls; roll in granulated sugar, if desired. Place 2-inches apart on an ungreased cookie sheet; crisscross with tines of a fork. Bake in a 375° oven about 10 minutes. Press M&M's into cookies before baking. Makes 48.
Sift flour, salt and soda together and place aside. Cream shortening with sugar and add beaten eggs and beat until mixture is smooth and fluffy. Add peanut butter and really beat. Fold flour mixture into sugar mixture and add vanilla.
Dissolve jello in hot water; add lemon juice and put in refrigerator until it gets slightly thickened. Blend or whip cream cheese and sugar, then whip or blend large can of Pet milk to cream cheese and sugar. (Optional to add extra half of lemon juice to Pet milk and cream cheese and sugar mixture while blending.) Mix jello mixture with cream cheese, sugar and milk until creamy. Pour into crust and chill for several hours.
Cream Crisco. Add sugar and eggs. Mix flours together. Add flour alternately with milk. Add flavorings. Cook in 9 x 13-inch greased and floured pan. Grease bottom only. Bake 40 to 50 minutes or until done.
Mix together oats, All-Bran, shredded wheat (4 large biscuits) and oil. Pour boiling water over all and let cool. Then add buttermilk, eggs and sugar and mix. Sift together salt, flour and baking soda. Mix all together well and store in glass gallon jar in refrigerator. Keeps fresh up to 3 months.
Saute onion, pepper and celery in oil. Mix rest of the ingredients together and shape into balls. Deep fry until brown. Serve hot or cold with seafood sauce.
Sift together 1 1/2 cups flour, baking powder and salt. Cream butter; add sugar gradually and cream until light and fluffy. Add egg, vanilla and milk. Add sifted dry ingredients, then gradually add remaining flour until dough is stiff enough to handle. Chill at least 1 hour. Roll 1/8-inch thick on lightly floured board and shape with floured cookie cutters. Place on ungreased cookie sheets. Sprinkle with plain or tinted sugar. Bake at 375° for 8 to 10 minutes.
Mix first three ingredients. Coat fish with pancake mix. Dip fillets in batter. Fry 4 to 6 minutes.
Mix all ingredients in casserole (2-quart). Bake uncovered for 30 to 45 minutes at 350°. Stir occasionally. May top with cracker crumbs if desired.
Cream the first 4 ingredients together. In a separate bowl, mix all dry ingredients together. Add the flour mixture to the wet mixture and mix well. Add nuts, if desired. Place on a greased cookie sheet by teaspoon and bake in a 350° oven for about 10 minutes.
Mix in large pan and cook over low heat. Stir occasionally to prevent sticking. Cook to desired consistency, about 2 hours. Pour into sterilized jars and seal. Process in boiling water bath for 35 minutes.
Drain salmon and add all remaining ingredients except bacon. Mix well and put in greased loaf pan. Top with bacon slices. Bake in oven at 350° for 45 minutes. Serve with green peas.
Mix first 3 ingredients well and roll into 1-inch balls. In a double boiler, melt chocolate chips and wax. Dip peanut butter balls in chocolate mixture. Place on wax paper and cool.
Boil chicken. While boiling, scrape away top layer of film. Add vegetables. Cook until tender. Strain. Cook spaghetti in broth.
Boil first 4 ingredients in a 4-quart heavy gauge aluminum pot. While this is boiling, burn 4 tablespoons sugar on the side in a Teflon pot until dark brown. Remove from heat. When cooled enough, add about a cupful of the candy mixture. Stir until well mixed to keep from caramelizing, then pour back into mixture. When soft ball forms when added to cold water, remove from heat and add a pinch of soda and vanilla. Beat until it's ready to drop on slightly greased cookie sheet.
Mix together sugar and cocoa. Put eggs in medium bowl and beat with a fork until fluffy. Mix other ingredients into eggs, stirring until smooth and bubbly. Pour into 9-inch prepared or frozen crust. Bake at 350° on bottom rack. Pie is done when center shakes like congealed jello and knife inserted in center comes out clean. Makes one pie. Serve warm with whipped cream or ice cream, if desired.
Preheat oven to 400°. Flour chicken and place in greased baking dish, uncovered. Bake until golden brown (about 20 to 30 minutes). Remove from oven and put butter on top of chicken. Bake until butter is melted. Remove from oven and cover the chicken 2/3 of the way with milk. Cover and place back in oven for 45 minutes. Serves 4.
Melt margarine and 3 ounces of chocolate in pan in a 325° oven. In bowl, beat 2 eggs, sugar and cake meal. Add melted shortening and chocolate mixture. Beat well and add remaining chocolate bits. Bake at 325° for 25 to 30 minutes.
Combine pudding mix, brown sugar, milk, sugar, pecans, butter and vanilla in saucepan. Bring to a boil; cook for 5 minutes, stirring constantly. Remove from heat. Beat until cool. Pour into buttered pan. Cut into squares.
Grate cabbage and carrot in bowl. Add diced celery. Mix all other ingredients in small bowl and thin with milk or cream to your taste. Add to cabbage mixture. Mix together. Chill and serve.
Cook together for 10 minutes the butter, onion, celery, carrots and turnips. Add peppercorns, bay leaves, cloves, vinegar, water, lemon peel and fish.
Place ham slices in a cold cast-iron skillet. Cook over medium heat until fat is crisp, turning several times for even cooking. Remove ham to warm platter. Pour excess fat from skillet, leaving about 2 tablespoons. Stir sugar into fat and meat drippings in skillet. Add coffee and water; heat to boiling. Serve over ham slices.
Dissolve yeast in lukewarm water. Mix other ingredients with yeast. Let stand	15 minutes after cutting out and before putting in oven.	Bake 12 to 15 minutes at 400°. (Can be frozen.)
Melt margarine over low heat and add milk; add cocoa and sugar. Stir well, then turn setting to high and bring to a boil. Boil one minute on high, then turn down one notch and boil 1 1/2 to 2 minutes longer. Remove from heat and add vanilla (and nuts, if desired). Place pan in cold water and beat fudge until it loses its gloss and thickens enough to spoon onto waxed paper.
In blender, combine and blend for 1 minute the eggs, milk, Bisquick, cheese and butter. Grease and flour a 9 to 10-inch pie pan. Place in bottom of dish the bacon, ham or sausage, onions and green pepper. Pour blender mixture over chopped items. Let stand for 5 minutes before baking. Sprinkle with nutmeg and pepper over top and bake 55 minutes in a 350° oven.
Grease a 9x13 inch baking dish, mix soup, water, and rice. Pour in a casserole dish and arrange chicken pieces on top. Sprinkle dried soup on top and cover with aluminum foil and cook in oven for 1 hour at 370°.
Cream together cream cheese and mayonnaise, add fruit cocktail, oranges and marshmallows; mix together and put in 9 x 13-inch pan. Top with Cool Whip and place in freezer until ready to serve.
Remove core from cabbage (as much as possible). Boil whole cabbage until it is soft enough to roll the leaves, but not fully cooked. Leaves will peel off, one at a time.
Cut off one leg and thigh of turkey. Cook, using broth for dressing, plus broth from baking turkey. Mix bread ingredients and bake at 350° for 30 minutes. Next, cool bread. Mix with broth, eggs, celery, onion, deboned turkey meat and salt and pepper to taste. When you think too soupy, mixture is just right to bake. (No dry dressing.) Bake in moderate oven about 30 minutes or until light brown and bubbly.
Beat eggs, bananas and oleo. Add to dry ingredients and stir just enough to combine. Add nuts. Pour into well-greased and floured loaf pans and bake at 350° for 1 hour.
Put crushed pineapple, sugar and lemon juice in pan; simmer for 5 minutes. Dissolve lemon jello in 2 1/3 cups hot water. Stir in previous ingredients with jello; mix well and set in refrigerator until almost firm. Add 1 cup grated cheese and the whipping cream. Set until firm.
Mix cake according to directions, using milk instead of water. Bake in 9 x 13-inch pan. Heat pineapple with sugar. Punch holes in cake. Pour hot pineapple mixture over cake. Mix pudding according to directions; blend in cream cheese. Spread on cooled cake. Slice bananas over pudding mixture. Cover with Cool Whip, coconut and cherries.
Add sugar to flour. Cut in 1/4 of the Fluffo. Add eggs and water. Mix as for dough. Place dough in refrigerator for 1 hour, then roll out and spread with 1/4 of Fluffo (fold like envelope). Repeat this 3 times. Will take 3 hours in all. Take 1/4 of the dough at a time and roll. Cut into 8-inch strips. Wind loosely around clothespins. Bake at 425° for 5 minutes, then at 375° for 10 minutes. Work off pins and bake at 375° for 10 minutes.
Preheat oven to 325°. In a bowl, combine sugar, oil and egg. In another bowl, combine baking soda, salt and vanilla; add to sugar combination. Alternately add flour; mix well. Fold in raw rhubarb and nuts; spoon into 2 greased and floured 8 x 4 x 3-inch bread pans. Combine sugar and melted butter; mix thoroughly. Scatter on top of dough. Bake for 45 to 50 minutes. Remove from pan immediately; cool.
In a 4 quart pan, brown beef, sausage and onion. When brown, add soup,	puree,	tomatoes and seasoning. Add 1 (14 ounce) can water. Bring to boil. Reduce heat and simmer 1 to 2 hours. Stir often. If mixture becomes too thick, add water to desired thickness and simmer. Can be frozen.
Mix Jell-O with hot water. Stir well. Add strawberries, pineapple and bananas. Pour half of the mixture into mold (set other aside). Put mold into refrigerator. When mixture is firm, spread most of the sour cream on top, then add liquid mixture that has been set aside. Set mold in refrigerator until set.
Cream the cream cheese; add marshmallow cream. When well blended, add Cool Whip. Serve with chunks of cantaloupe, honeydew, melon, pineapple, apple, banana, grapes, strawberries, etc.
Heat oven to 350°. Grease a 9-inch pie pan. Brown ground meat and onion; drain off grease. Stir in pizza sauce, Parmesan cheese, oregano, salt and pepper. Simmer while preparing crust. Arrange biscuits in pan. Press over bottom and sides. Parbake for 10 minutes. Spoon on meat mixture. Put on mushrooms, etc. Sprinkle on Mozzarella cheese. Bake for 20 to 25 minutes.
Place flour, sugar and salt in large bowl. Mix well. Add Crisco and mix until crumbly. In small bowl mix 1/2 cup water, vinegar and egg. Combine two mixtures and stir well with fork. Makes 3 to 4 (9-inch) crusts.
Combine the flour, oleo and 2 tablespoons of sugar. Pat this crust mixture in bottom of a 9 x 13-inch pan.
Mix cake mix, eggs and melted oleo by hand. Spread in 9 x 13 x 2-inch pan. Spread cherry pie filling over cake mixture. Add chopped nuts. Bake at 350° until brown. Drizzle with glaze mixture when cooled. Cut in 1-inch squares.
Cook chili in a medium saucepan until hot. Spread cream cheese and cover a 10-inch round dish. Pour heated chili over cream cheese. Spread shredded cheese over chili layer and top evenly. Dip Fritos Scoops into dip and enjoy!
Preheat oven to 350°. Slice bacon strips in thirds. Wrap 1/3 bacon strip around a Little Smokie. Secure bacon with a toothpick. Place in a 9 x 13 baking dish. Sprinkle brown sugar to cover. Drizzle water on top. Bake until bacon is cooked (around 50 minutes).
Season with your choice Hi-Energy Onion, Chicken, Asparagus, Mushroom Soup Supplements, etc., and canola oil.
Fry, drain and crumble bacon. Leave grease in pan and add next 6 ingredients. Drain beans. Add beans and bacon to mixture. Cook slowly 20 minutes on stove, then bake, covered, 30 to 45 minutes at 375° or use crock-pot.
Mix the first five ingredients together with a fork. Grease pie plate. Peel and core apples (enough to fill to heaping); put into pie plate and sprinkle with sugar and cinnamon. Spoon dough on top of fruit and bake at 325° until golden brown or about 1 hour.
Mix lemonade and condensed milk until thick. Add Cool Whip until all mixed together; pour into crust. Refrigerate until set.
In a small bowl with a fork mash soft ripe avocados. Add dash of lemon juice to prevent darkening. Salt and pepper to taste. Add garlic powder if desired. Blend in one jar of Gerber garden vegetable. Add picante sauce and garnish with nacho chips and enjoy.
To the oleo, stir in the next 5 ingredients. Mix and set aside. In an 8-inch square microwave-safe dish, put the sliced apples. Toss with the sugar. Sprinkle topping evenly over apples. Bake for 8 to 10 minutes on High. Rotate halfway through. Let stand on heatproof surface for 30 minutes.
Combine all ingredients in a medium bowl. Toss gently with a spoon until well blended. Store in an airtight container in a cool, dry, dark place for up to six months. Makes approximately 1 cup. Use with chicken, fish and turkey.
Mix together, then heat in a frypan until cooked through, stirring constantly with a wooden spoon. Turn onto table and knead. Add a few drops of food coloring.
Boil shrimp 7 minutes or until pink. Chill. Remove shells and devein. Chop into small pieces.
If you like, sugar to your own taste (I like about 6 teaspoons). Peel and thinly slice cucumbers and onion. Blend remaining ingredients and pour over vegetables. Marinate for several hours in the refrigerator.
Bring the tomatoes and sugar to a rolling boil for 10 minutes, stirring constantly. Turn off heat. Add the Jell-O. Stir until dissolved. Pour into jars and seal.
Mix well. Shape; roll in flour and fry. Place in skillet. Cover with mushroom soup and 1 can water. Simmer until done.
Cream together the butter, peanut butter, sugars and eggs. Add flour, salt and soda. Mix together. Roll in walnut size balls and flatten with a fork or bottom of a glass. Place on ungreased cookie sheet and bake at 325° for 8 to 10 minutes or until light brown.
Boil noodles until done. Drain water and add tomatoes. Add salt and pepper to taste.
Cook squash until tender. Drain and mash. Cream sugar and margarine. Add squash and flour. Mix well. Beat egg and add to mixture. Add remaining ingredients; pour into unbaked pie shell. Place on cookie sheet and bake at 350° for 45 minutes. Serves 8.
Combine first 4 ingredients in a Dutch oven; bring to a boil. Boil 6 minutes, stirring frequently. Stir in pectin; boil 3 minutes, stirring frequently. Remove from heat and skim off foam with a metal spoon. Quickly pour hot jelly into hot, sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes. Yields 7 half-pints.
Mix together and bake at 350° for 30 to 35 minutes. This is a heavy sweet cake for strawberries, etc. (somewhat like a sugar cookie).
In medium saucepan over medium heat, cook shallots in 1 tablespoon butter or margarine until tender. Stir in cream, mustard and remaining butter or margarine. Simmer for 5 minutes. Reduce heat to low; add 1/2 cup shredded cheese and basil, stirring until cheese melts.
Boil chicken; debone. Add broth to chicken. Mix croutons, onion and celery together. Add soup and chicken with broth. Put into a large oiled casserole. Bake for 1 hour at 350°.
Sift together dry ingredients, including sugar into a large mixing. Make a well in dry ingredients and add all remaining ingredients. Mix until smooth. Divide batter into greased and floured loaf pans (2). Bake at 350° for 1 hour. Allow to cool before removing from pan.
Cream the margarine and confectioners sugar. Add vanilla, flour and salt. Mix and add pecans. Roll in balls. Put on cookie sheets. Bake at 400° for 12 to 15 minutes. Roll in confectioners sugar after cool.
Place uncooked ground beef in bottom of 9-inch square baking dish. Cover with a layer of onion slices. Add a layer of frozen Tater Tots, covering beef and onion. Spread soup evenly over top. Top with grated cheese. Bake at 350° for 1 hour.
Place chicken, potatoes, milk, soup and corn in greased casserole. Mix thoroughly. Bake at 375° for 45 minutes.
Place chicken in oblong pan. Top with cheese. Stir soup and spread over cheese. Top with tomatoes. Combine margarine and stuffing; sprinkle over tomatoes. Bake at 400° for 45 minutes or until chicken is no longer pink. Serve over rice. Garnish with oregano (optional).
Soften cheese; stir in pineapple, 1 cup pecans and seasoned salt. Mix everything and let harden. Form into ball and roll in remaining pecans.
Mix flour, oleo, and 1 C. nuts together. Put into the bottom of a 13 x 9 inch pan. Bake 15 minutes at 350 degrees. Cool. Cream the cheese and sugar. Fold in 1 C. Cool Whip; spread on first layer. Mix well the vanilla pudding and milk. Pour onto the second layer and spread out. Use remaining whipped topping and pour over third layer. Cover with nut halves, shaved chocolate or coconut. Refrigerate. Can be made a day ahead and kept in the refrigerator.
Cook macaroni in a large amount of boiling water until tender. Drain. Rinse in cold water. Melt fat in a large skillet. Add onion and cook until lightly browned. Add beef, salt and pepper; cook until meat is done. Add macaroni, tomatoes and chili powder. Turn mixture into baking dish and sprinkle cheese over top. Bake in a 400° oven for 30 minutes or until cheese is melted.
In small bowl mix flour, sugar and oleo. Spread in a 9 x 12-inch pan. Bake 10 minutes at 350°. In medium bowl, mix egg yolks, 2 cups white sugar, flour, salt, cream and rhubarb. Pour over crust. Bake 45 to 50 minutes at 350°. Top with meringue made with egg whites, 8 tablespoons sugar and vanilla. Beat whites; add sugar, 1 tablespoon at a time. Add vanilla. Spread on cake and brown lightly.
Brown beef and drain. Add onion when beef is done. Remove from heat and cover. Mix chopped lettuce, diced tomatoes and Cheddar cheese. Add bag of crumbled Doritos. Mix with Catalina dressing until well coated.
Saute onion in butter. Add soups, tomatoes, broth, milk, olives and chicken. Salt and pepper to taste. Grease or Pam a 9 x 12-inch dish. Layer chicken mixture and tortillas, ending with chicken mixture. Sprinkle cheese over top. Bake at 350°, covered, for 1 hour.
Beat eggs; add sugar, oleo and dates. Cook for 5 minutes. Pour in Krispies and pecans. Butter hands; make into balls and roll in coconut flakes.