HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350°. Open packages of franks and biscuits. Put a slit into hot dog and insert cheese (fold if you like). Wrap each hot dog with a roll or biscuit which has been flattened. Place hot dog, slit side up, on a baking sheet and place in oven for 10 to 12 minutes (roll or biscuit should be lightly browned). To serve: Dip into mustard as you like.
First Layer: Mix pretzels, margarine and sugar. Put in a 9 x 13-inch pan. This is crust. Bake for 8 minutes at 400°. Do not overbake.
Combine parsley, lime juice, salt and black pepper. Stir well with a whisk. Add remaining ingredients, tossing well. Cover and chill 2 hours. Serve over salad greens. Serves 6 to 8.
Mix first 8 ingredients as for a stiff cake batter. Put batter in slightly greased 6 x 10-inch glass baking dish. Put rhubarb on top of batter; sprinkle gelatin on top.
Brown ground beef and season with Tabasco , salt and pepper. Drain excess fat. Add kidney beans and heat thoroughly. Keep warm. In a large mixing bowl, combine lettuce, tomato, onion, cheese and olives. Toss well. Add dressings and toss again. Serve with chips.
Crumble sausage. Fry until done and barely brown. Drain on several paper towels. Mix with cheese and spoon on party rye bread and top with a spoon of pizza sauce. Bake 20 minutes at 400°.
Mix all ingredients together in a large baking dish. Bake at 275° until done. Should be stirred occasionally. Will take 2 or 3 hours to bake. Great with homemade cornbread.
Skim and debone chicken breasts. Put in greased 9 x 13-inch pan. Put 1 slice of Swiss cheese over each piece. Mix mushroom soup with white wine and pour over chicken. Sprinkle bread crumb and butter mixture over all. Bake at 350° for 45 to 50 minutes or until done.
Cut cauliflower into small pieces. Steam and drain. Melt butter in a large saucepan and add bread crumbs and Parmesan cheese. Brown lightly. Add cauliflower and coat. Serve as main course or as side dish.
Remove skin from chicken breasts. Place in covered boiler, adding just enough water to cover chicken. Add basil, cumin, celery salt, celery seed, salt and thyme. Cook until very tender. Remove chicken. Cool. Reserve any remaining water. Cut chicken into small pieces. Add pickle relish, lemon juice, onion and mayonnaise. If needed, add reserved water to make more moist. Chill well.
Core and quarter pears (7 pounds). Cut lemon in quarters (seeds removed). Put pears, lemon and raisins through food chopper (can use the blender). Combine all ingredients in large kettle; bring to a boil over medium heat and simmer 40 minutes. Pack in pint jars and process in boiling water 25 minutes or pack in plastic containers and freeze. Makes about 9 pints.
Peel and section the oranges over a large glass serving bowl to catch the juices. Add the sifted powdered sugar to the orange sections and juice in the serving bowl. Toss and coat. Gently stir in the halved strawberries and sliced kiwi fruit. Cover and chill the mixture until serving time. Before serving the fruit, sprinkle the coconut over the top of the mixture.
Heat oven to 350°. Grease 13 x 9-inch baking pan.
Brown meat and onion in a small amount of fat. Drain. Combine remaining ingredients; add to meat mixture. Pour into casserole dish. Bake at 350° for 30 minutes. Yield: 6 servings.
Grease casserole with butter and add the sliced chicken pieces. In medium pan, mix the soups. Add the milk to the soups. In separate pan, melt oleo or butter and mix with water. Add to soup mixture. Pour entire mixture over sliced chicken and top with the stuffing cubes. Bake at 350° for approximately 35 minutes.
Spoon into greased muffin tins. Bake at 400° for approximately 20 minutes.
Cook sausage patties (can do ahead). Take uncooked biscuits and pull apart. Put sausage patties inside. Melt butter (1/2 stick) and brown sugar (1/2 cup) together in microwave. Put butter and brown sugar mixture into sausage ring pan. Sprinkle pecans and cherries on top of mixture. Place sausage biscuits on top and bake until biscuits are done. When done, turn out on dish. Sugar mixture, cherries and nuts will be on top. Serve.
Dissolve first three ingredients. Then add the rest of the ingredients. Stir well until a dough, then knead well. Let rise until doubled in size. Then make into 2 loaves and let rise again. Bake at 350° for 30 to 40 minutes.
Combine concentrates and pineapple in blender. Blend until smooth. Pour in a gallon pitcher add water. Just before serving pour in cherry juice and ginger ale. Garnish with cherry, lemon and lime slices.
Mix all ingredients except stuffing mix. Put one cup of stuffing mix into bottom of 2 qt. casserole. Add other mixed ingredients. Top this with other cup of stuffing. Bake at 350° for about 30-40 minutes.
Cut fish into 3-inch pieces. Sprinkle with lemon and 1/2 teaspoon of salt. Combine other ingredients and add beer.
Heat oil in medium skillet over medium heat. Add onions, cook and stir until soft and golden, 5 to 6 minutes. Stir in garlic; cook 30 seconds. Remove from heat. Squeeze spinach to remove excess moisture. Whisk eggs and milk. Stir in spinach, onion mixture and bread crumbs; mix well. Stir in cheeses. Add remaining ingredients; mix well. Place mixture in pan; spread evenly. Bake 40 minutes. Cool on wire rack. Serve slightly warm or at room temperature. To serve, cut diagonally into 2 to 3-inch diamonds. Makes about 40.
Preheat oven to 350°. Grease and flour 2 round cake pans. Mix cake and bake in prepared pans according to package directions. Cool as directed and slice layers in half. Mix pineapple, sugar, cornstarch and lemon juice until thick. Add margarine. Cool. Add sour cream and vanilla to cooled filling. Spread filling over each layer and stack. Cover and refrigerate at least 24 hours.
Put water in kettle and then add pork hocks and onion. Cook 1 hour. Remove pork hocks and cool. When cooled, dice meat and set aside. Add potato, cabbage and carrots to kettle. Cook until tender. Then add pickle juice, pickles, dill weed, pepper and diced meat. Cook until heated through. Serves 6 to 8.
Into each of 8 (6 ounce) cold drink cups (or parfait glasses), pack 1/4 cup strawberry ice cream, then 1/4 cup vanilla ice cream. Top with about 2 teaspoons blueberry preserves. Cover with foil; freeze 2 hours or until firm. Before serving, let stand at room temperature 10 minutes. Makes 8 servings.
Place orange juice, lemon juice, cranberry juice and sparkling water in punch bowl. Add mint ice cubes. Let stand 10 minutes. Garnish with orange slices studded with whole cloves. Yield: 3 quarts or 24 1/2 cup servings.
Cream shortening and sugar until fluffy. Add eggs one at a time, beating after each. Stir in banana.	Sift together dry ingredients. Add to banana mixture, mix well. Pour into greased 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes.
Thaw the bread dough in refrigerator overnight. Divide each loaf into 10 (2-inch) balls. Sprinkle work surface with flour. Roll each ball into an 18-inch long rope. On greased baking sheets, form pretzels. Let stand in a warm place for 30 minutes.
Beat until fluffy first 5 ingredients. Add oleo and salt; mix well. Add raisins. Pour into uncooked pie crust. Bake at 350° for 30 to 40 minutes.
Place margarine in small microwavable bowl. Microwave on High (100%) until melted. Mix baking mix and milk until soft dough forms. Beat vigorously 30 seconds. Turn onto surface well floured with baking mix. Turn to coat with baking mix. Knead 10 times. Divide dough into 12 equal parts. Dip each part into margarine, coating all sides. Roll in Herb-Cheese Coating. Place in 6-cup microwavable ring dish. Microwave on inverted microwavable dinner plate on Medium (50%) for 4 minutes. Rotate dish 1/2 turn. Invert on heatproof serving plate. Makes 6 servings.
Cut up broccoli into small pieces. In a large saucepan boil broccoli until just tender, drain and remove broccoli from saucepan. In same pan, melt 2 sticks butter and saute onions, add lemon juice. Slowly add flour until blended and cook 1 minute, stirring constantly. Gradually add water and bouillon cubes and cook while stirring until mixture is thickened. Add 1/3 of the broccoli to this mixture and blend in blender. Repeat until all the mix has been blended. Return blended mix to pan, add salt, pepper, cream and remaining broccoli. Heat to boiling and serve.
Combine ingredients. Bake, covered, in greased casserole at 350° for 20 minutes. Uncover and continue baking 20 minutes (optional). Reduce heat to 300° and bake uncovered about 1 hour.
Mix or sift dry ingredients in a large bowl. Combine milk, pumpkin, yolks and margarine. Beat the 4 egg whites until they are stiff. Fold into batter. Pour onto lightly greased griddle. Cook until top if bubbly; flip. (You may need to add a little extra milk to thin the batter, if desired.)
Combine milk, sugar and salt in a saucepan over low heat. Boil for 5 minutes, stirring constantly. Add marshmallows, chocolate or caramel chips, vanilla and nuts. Stir until marshmallows melt. Pour in buttered 9-inch pan or spoon on waxed paper.
Mix all ingredients well and press into mold or shape into a ball. Roll in pecan meal or finely crushed pecans and refrigerate to set. Serve with crackers.
Mix cream cheese, Worcestershire sauce, soy sauce and Accent until creamy. Mix. Make into a ball and top with remaining 1/2 of ham.
Cream shortening and sugar; add egg	yolks and beat well. Add soda to buttermilk and add alternately with flour and salt. Stir in lemon flavoring. Beat egg whites until stiff and fold into other mixture. Cook 1 hour and 20 minutes at 325°.
Preheat oven to 350°. Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve. Cut goat cheese into fourths and gently form into a disk. Dip into pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes. Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt and sugar in a large bowl. Add oil and whisk until blended. Add spinach, onion and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad. Yield: 4 (first-course) servings. Prep Time: 15 minutes. Cook Time: 10 minutes.
Heat oven to 400°. Mix eggs, sugar, oil, lemon peel and vanilla thoroughly. Stir in remaining ingredients. Drop by teaspoonfuls, about 2 inches apart, on an ungreased baking sheet. Flatten with a greased bottom of glass dipped in sugar. Bake for 8 to 10 minutes. Makes 4 dozen.
Preheat oven to 400°. Line a greased 8-inch spring-form pan with nut grease. Mix together flour and sugar. Add cream cheese and blend thoroughly. In separate bowl, beat eggs slightly. Add cream and vanilla. Combine with cheese mixture. Pour into prepared shell. Reduce oven heat to 325° and place cake in center of oven. Bake 40 minutes. Center will appear soft. Turn oven off and let cake cook in oven with door open. Cake may crack but this is typical. The cake is best served at room temperature. It will keep refrigerated a week to 10 days, if tightly wrapped.
Melt margarine in saucepan. Add brown sugar; boil over low heat. Heat 2 minutes, stirring constantly. Stir in milk; bring to boil, stirring constantly. Cool to lukewarm. Gradually add powdered sugar. Beat until thick enough to spread. If too stiff, add a little hot water.
Cook noodles by package directions; drain. In 10 x 6 x 7 1/2-inch baking dish, alternate layers of noodles, cottage cheese, Mozzarella and spaghetti sauce, using sauce on top layer. Bake in 375° oven for 30 minutes.
Saute zucchini and onion in margarine or olive oil, about 10 minutes. Add spices and tomatoes. Continue cooking over low heat about 5 minutes. Sprinkle with Romano to taste.
Preheat oven to 325°. Cream margarine. Add 1/2 cup powdered sugar and 2 cups of the flour. Press into bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat 4 eggs well. Add 2 cups sugar, lemon peel and juice, 1/4 cup flour and baking powder. Spread on baked crust. Bake at 325° for 30 minutes. Cool completely and dust with powdered sugar. Cut into bars.
Chop onion and brown with grated chuck; drain off grease. Stir together in bowl the beef, onion and soup. Slice buns. On each bun, put mixture and 1 slice of cheese. Wrap in aluminum foil and bake at 350° for 20 minutes.
Mix pudding as directed on box. Add sour cream and Cool Whip to pudding and mix together well. Layer in large bowl the vanilla wafers, sliced bananas and then pudding mixture. Continue layers until all pudding mixture is used. You can crush wafers and sprinkle on top if you like.
Blend flour with Crisco. Add salt and egg mixture. Mix well. Roll on floured board or just press into two 9-inch pans.
Combine buttermilk, sugar, biscuit mix, eggs, butter, vanilla and nutmeg in blender container. Cover and blend 3 minutes. Pour into greased 9-inch pie pan. Sprinkle with pecans. Bake at 350° or 45 minutes. Serve warm or cool. Makes 6 servings.
Shape a pan from a 12 x 10-inch sheet of foil by turning up edges to form a rectangle, about 10 x 8-inches. Sprinkle nuts in pan; set aside. In 1 1/2-quart saucepan, melt butter or margarine over medium-high heat. Immediately begin to stir in sugar gradually with a long handled wooden spoon (should take about 45 to 60 seconds). Continue to cook over medium-high heat, about 6 to 7 minutes, until mixture turns golden brown, stirring only enough to prevent burning. Pour over nuts in prepared pan. Cool and break into pieces. Makes 3/4 pound candy.
Mix all ingredients together and drop by teaspoon on cookie sheet. Flatten with glass dipped in sugar. Bake at 350° for 12 minutes.
Boil carrots, celery, and green onions in 2 cups of water for 5 minutes. Saute white onion in butter. Add flour and blend well. Boil milk and chicken broth. Stir briskly into white onion mixture with a wire whisk. Add cheese, salt, pepper, and cayenne. Stir in mustard and boiled vegetables, including the water in which they were cooked. Bring to a boil and serve immediately. Serves 8.
Mix cornstarch, sugar and salt in double boiler top. Slowly stir in milk. Cook, stirring constantly, until thick enough to mound slightly when dropped from spoon. Stir a little hot mixture into beaten egg yolks, then add to remaining mixture and cook 2 minutes longer. Remove from heat and add vanilla and coconut. Cool to room temperature. Turn into pie shell.
Brown hamburger with green pepper and onion. Salt and pepper to taste. Add spaghetti sauce and simmer while spaghetti cooks. Boil spaghetti in a pan of boiling water until tender. Drain off water and add to meat mixture. Simmer for 10 to 15 minutes. Serve with tossed salad and French bread.
Place the sugar, 2 cups water and lemon rind in a saucepan. Cover and cook for 5 minutes. Add lemon juice and cold water. Chill thoroughly. Garnish with a sprig of mint or marshmallow in each glass.
Boil sugar, brown sugar and syrup together just to a full boil. Stir in peanut butter. Add corn flakes and peanuts. Press in well-greased 9 x 13-inch pan. Spread melted chocolate chips or large Hershey bars. (I use half and half candy and chips.)
Heat oven to 425°. Sprinkle bacon, cheese and onion in pie shell. Beat eggs slightly. Beat in remaining ingredients; pour cream mixture into pie shell. Bake for 15 minutes. Reduce oven to 300°; bake 30 minutes longer. Let stand 10 minutes before cutting.
Combine all of the ingredients, except the pecans. Mix well. Add the pecan halves and stir until evenly coated. Spread on large greased cookie sheet. Bake at 275° for 50 to 55 minutes. Turn halfway through. Remove to wax paper while still warm. Cool and store in airtight container. Makes 9 cups.
Cream butter and cream cheese. Add vanilla and sugar. Chill overnight. Roll mix between wax paper on cookie sheet. Cut unto small squares. Put mix in freezer for 2 hours before coating.
Fry bacon and remove from pan. Brown ground beef and onion; drain off bacon grease. Grease large casserole dish. Combine drained beans with meat and onion. Add brown sugar, ketchup and vinegar. Bake 45 to 50 minutes at 350°.
Combine flour and butter in bowl; cut butter into flour until smaller than peas. Mix in cream and vinegar. Stir in cheese; form dough into a ball.	Roll dough out on floured surface to 1/4-inch thickness. Cut into rings with doughnut cutter. Place rings and holes on ungreased baking sheet about 1 inch apart; chill for	30 minutes. Brush tops with egg white. Sprinkle with cheese. Bake at 450° for 10 minutes or until lightly brown.
Cut cucumbers in four sections and soak in lightly salted water for 10 minutes. Remove and dry with paper towel. Grate cucumbers coarsely and drain. Mix with cheese, onion and salt. Spread both sides of bread with mayonnaise. Add cucumber filling. Trim or cut sandwiches as desired.
Drain and flake salmon, saving liquid. Add sufficient milk to liquid to measure 1 cup. Mix and sift flour, baking powder, salt and sugar into mixing bowl. Make a hole in center of dry ingredients. Combine oil, egg and milk mixture. Add to dry ingredients. Stir just until moistened to make a lumpy batter. Do not overmix. Fold in salmon. Spoon into greased muffin tin (2/3 full). Bake at 425° for 15 to 20 minutes. Makes 1 dozen muffins. Nice served with a salad.
Mix pineapple with juice and pudding mix. Carefully stir in Cool Whip and marshmallows. Refrigerate covered about 2 hours or more.
Cook chicken in Dutch oven about 1 hour. When cool enough, skin and cut up. Keep warm. Strain broth and measure. You should have 6 cups; if not add water. Put stock back in pot and add potatoes, onion, parsley, and celery stalks. Cook for 15 minutes before adding dumplings. Bring stockpot to rapid boil.
Melt in top of double boiler over hot water the cheese. Then add the pimientos, condensed milk and mayonnaise. Add as much finely chopped pickle as desired. Mix thoroughly.
Heat oven to 350°. Mix corn meal, cold water, margarine and salt. Add boiling water and heat until mixture thickens. Cover and simmer 5 minutes. Spread corn meal mixture in 13 x 9 x 2-inch baking dish. Bake 15 minutes. While this is baking, brown ground beef, taco mix and onion soup mix. Drain off fat. Press half hamburger mixture in corn meal crust; sprinkle with 1 cup cheese. Bake 20 minutes uncovered. Mix remaining ground beef mixture with lettuce; put on baked corn meal crust. Garnish with sour cream, taco sauce, olives and sprinkle with remaining cheese. Serves 8 to 10.
Brown meat and onion; drain and set aside. Cook noodles; drain and set aside. In casserole dish, put meat and onion in bottom. Add noodles. Pour soup over this. Add cheese and crackers. Pour melted butter on top. Cook at 350° for 30 minutes.
Toss together all vegetables. Stir together soup and sour cream and fold into vegetables. Spread with topping and bake at 350 degrees for 20 to 30 minutes till crumbs are browned.
Line a 2-cup bowl with buttered plastic wrap. Blend salmon with the dressing mix, cream cheese and onion. Press into lined bowl and chill. Serve with sliced cucumbers and crackers.
Melt butter in large skillet. Add dates, sugar and beaten eggs. Cook until thick, stirring constantly. Stir in remaining ingredients. Form into small balls and roll in additional Rice Krispies.
Place pkg. of unopened broccoli on microproof plate. (If broccoli is in foil-wrapped pkg., remove foil.) Cook on HI for 2 minutes; set aside. Combine carrots, flour, onion, salt, pepper and sour cream in 1 1/2 quart microproof casserole. Cut broccoli into 1 inch pieces and stir into carrot mixture. Cover with casserole lid and cook on HI for 3 minutes. Stir gently. Place butter in 2 cup measure and cook on HI for 45-60 seconds, or until melted. Stir in stuffing. Spoon stuffing mixture over broccoli. Cook, uncovered, on HI for 4-5 minutes or until hot. Note: Total cooking time: 9 3/4-11 minutes.
Cream butter, sugar, vanilla and egg; beat until light. Add sifted dry ingredients and mix thoroughly. Chill dough for several hours or overnight wrapped tightly in foil or wax paper. Roll out to 1/8 inch thickness. Cut into shapes with floured cookie cutter. Bake on ungreased cookie sheet in 325° oven for about 8 minutes. Cool on wire rack and decorate.
Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain. Mash potatoes. Add milk, dressing, bacon and garlic powder and beat until fluffy. Season to taste with the salt and pepper. Stir in cheese. Makes 4 servings.
Combine first 3 ingredients. Separately, combine the dressing mix with mayonnaise and juice. Add to chicken mixture and toss well to coat. Chill.
Mix all ingredients and then slowly add flour. Divide dough and roll. Cut into pieces. Add 1 teaspoon of filling per cookie. Bake at 350° for 12 to 15 minutes. Makes approximately 14 dozen.
Drain pineapple. Heat pineapple juice to boiling. Add enough water to make 2 cups juice; mix well with jello. Add pineapple and blueberries; allow to set. Allow cream cheese to soften; mix with the powdered sugar. Add sour cream; mix thoroughly. Spread on top of congealed jello. Top with chopped pecans.
Beat eggs until fluffy. Add sugar, vanilla, oil, salt, soda, baking powder, zucchini and flour. Mix; then stir in the remaining ingredients. Mix really well. Bake in 2 well-greased and floured loaf pans. Bake at 325° for 1 hour.
Boil peas according to directions. While peas are boiling, chop green onions and shred lettuce. When peas are done, drain and add remaining ingredients.
Mix all ingredients together; form into loaf. Bake in a 350° oven for 45 minutes. Delicious!
Mix all together. Bake according to cake mix directions. Cool completely. Makes 2 layers.
Heat oven to 350°. Prepare brownie mix as directed on package, except bake 20 minutes.
Let ice cream melt a little, then mix all ingredients together. Put mixture in graham cracker pie crust. Freeze until ready to serve.
Blend margarine, brown sugar, white sugar, eggs and vanilla. Beat well.	Sift together flour, baking powder, soda and salt. Add to first mixture. Blend in oatmeal, cornflakes and coconut. Bake at 350° about 6 to 8 minutes.
Sprinkle gelatin over cold milk in blender or food processor.	Let stand while assembling remaining ingredients. Add hot milk and process at low speed until gelatin dissolves. Stop blender; add remaining ingredients. Cover and process at high speed until smooth. Pour into graham cracker crust. Sprinkle a few crumbs on top to garnish; chill until firm.
Blend all ingredients in a blender for a few seconds, or with a mixer for 2 minutes. Store covered in the refrigerator. Makes 1-1/2 c. dressing.
Put cherry pie mix in bottom of 9 x 5-inch baking pan. Sprinkle cake mix over cherries. Cut margarine in thin slices over cake mix. Sprinkle coconut over top. Bake in 300° oven for 30 minutes.
Pierce eggplants at different points. Broil for 30 minutes, turning occasionally (the surface should be burned and cracked). Remove skin, drain pulp. Combine all ingredients in blender; puree until smooth. Garnish with chopped parsley and olive oil. Eat with fresh pita bread.
Cream the sugar and oil. Add eggs and beat well. Sift flour, salt and cocoa together; alternately add to creamed mixture with buttermilk. Add vanilla and coloring, then fold in soda. Bake in two 9-inch pans at 350° for about 25 to 30 minutes.
Hollow out one loaf of bread. Break or cut the part you have removed and the entire second loaf into dipping-sized pieces. Combine mayonnaise, cheese, crab and onion in baking dish. (May be done ahead to this point and refrigerated.)
Saute onion, garlic, green chilies and Ro-Tel tomatoes in 4 tablespoons butter in a large pot. Add tomatoes, broth and corn. Bring to a boil and simmer for 30 minutes. Add cubed chicken and simmer 15 to 30 minutes longer. (The longer this simmers, the better the flavor.) Serve over tortilla chips and top with shredded cheese.
Combine flour and baking powder in a bowl. Add peanut butter and sugar. Mix well. Beat eggs and milk together. Add to flour mix and mix well. Pour into greased loaf pan. Bake at 350° for 45 minutes to 1 hour or until toothpick inserted comes out clean.