HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate wings; discard tips. Mix soy sauce, oil, ketchup, honey and garlic. Place wings in greased baking dish. Lightly salt and pepper wings. Pour marinade over. Bake at 375° for 1 hour, uncovered.
Melt butter in heavy saucepan (low heat). Add marshmallows; stir until melted. Remove from heat. Stir in Rice Krispies. Fold in chocolate chips and nuts. Place in a lightly greased pan. Let cool; cut into squares.
Combine first 5 ingredients in a bowl; mix well. Cover and chill. Combine lettuce, tomatoes and chicken; toss to mix.
Mix all ingredients in order on low speed, 1/2 minute each. Beat all together on medium speed for 5 minutes. Pour into greased 10-inch tube pan. Bake at 350° for 45 minutes.
Bake at 350° for 30 minutes. Add can of onion rings on top.
Mix the first 4 ingredients thoroughly in bowl. Sift together in a bowl the flour, soda, cinnamon, ginger, cloves and salt. Mix dry ingredients into first mixture. Chill dough for 2 hours or overnight.
Stir together oil, juice, garlic, pepper and dill or parsley. Brush on both sides of fish steaks or pour over to marinate. Let sit on fish 30 minutes at room temperature or refrigerate up to 2 hours. Grill or broil 4 to 5 minutes on each side or bake in a 350 °oven for 20 minutes or until fish easily flakes when separated with a fork. Makes enough for 1 to 1 1/2 pounds of fish.
Place 3 to 4 spears of asparagus on each ham slice. Roll up and secure with toothpick. Melt butter in heavy saucepan. Stir in flour and seasonings. Cook until pasty. Add milk and stir until thickened. Add cheese and heat until cheese melts. Place ham rolls in baking dish. Pour cheese sauce over top. Bake at 350° for about 20 to 30 minutes. Makes 4 servings.
Mix. Pour into jelly roll pan. Bake 20 minutes at 300°. Stir every 5 minutes.
Cook chicken; debone and cube. Mix stuffing mix with butter. Mix each soup with a can of broth. Layer stuffing, chicken and soup. Use some stuffing as top layer. Cook in 350° oven for 30 to 35 minutes.
Cook and drain noodles. Pour on dressing and dry salad seasoning. Stir. Add vegetables and stir. Chill and serve.
Fry bacon. Saute onion, celery and mushrooms in bacon grease. Place rice in wok or skillet. Pour in saute mixture and water chestnuts. Beat 2 eggs. Add soy sauce, cooked peas and hot peppers. Serve immediately.
Arrange Doritos on cookie sheets. Place 1/2 to 1 pepper ring on each. Sprinkle with cheese. Broil 2 to 3 minutes, until cheese melts and serve immediately.
Sift dry ingredients together. Cream butter and sugar; add egg and mashed bananas. Add flour mixture in small amounts. Mix well each time. Add oats last. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 11 minutes.
Mix flour, baking powder and salt. Add milk. Mix well. Working with floured or	greased hands, shape into biscuit shapes. More flour may be added to make dough firm. Fry in hot fat, enough to cover half the bread as it cooks, turning	once. Bread will be golden brown. Serve with honey, or Indian style with soup, stew or beans. Around Tahlequah, fry bread is also the base for "Indian Tacos"; make the dough bigger before you fry it and top it with traditional taco toppings.
Place dates, orange slices, coconut and pecans in a large bowl. Coat well with 1/2 cup flour. Set aside. Blend shortening and sugar. Add eggs, one at a time. Mix well. Mix soda with buttermilk. Add to shortening mixture. Blend flour a little at a time. Add fruit mixture and mix gently. Pour into greased and floured tube or Bundt pan. Bake at 300° for 2 hours or until firm.
Heat oven to 375°. In saucepan, melt butter or margarine. Add sugar and cocoa; stir until well blended. Remove from heat; cool. In medium bowl, beat eggs slightly. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans.
Don't allow bread to raise, just thaw. Grease 9 x 13-inch pan. Tear one loaf into pieces and drop into pan. Bring to boil sugars and margarine. Cool and pour over dough. Tear second loaf and throw on top, covering all bare spots. Raise for 2 1/2 to 3 hours. Bake at 375° for 30 minutes. Let cool 15 minutes before turning out onto waxed paper.
Bring sugar, evaporated milk and salt to a full boil over medium heat. Reduce heat and stir constantly for 10 minutes. Remove from heat. Add butter, chocolate chips and vanilla. Beat with electric mixer until it loses its gloss. Add nuts, if desired. Pour into buttered 9 x 13-inch pan or dish.
Mix oatmeal, sugar and oil together in large bowl and let stand for several hours in refrigerator. Add salt, vanilla, beaten eggs, walnuts and coconut. Mix and drop from a spoon onto baking sheet and pat out with back of spoon. Bake at 325° until golden brown.
Combine meat, broth, ketchup, eggs, bread crumbs, celery, onion, parsley, salt and pepper in a large bowl. Mix well. Press mixture into a lightly greased 6 cup mold or a 9 x 5 x 3-inch loaf pan. Bake in oven at 350° for 1 hour or until loaf shrinks from side of pan. Remove from oven. Pour off drippings.
Cut turkey into small pieces. Prepare stuffing as directed on package. Put some stuffing on bottom of casserole dish. Put turkey on top of stuffing. Pour soups on turkey. Pour chicken broth on top. Top with remaining stuffing. Bake at 350° for 45 minutes.
Combine the fruit juices and sugar; stir until the sugar is dissolved. Add ginger ale, lemon rind and ice. Makes 5 1/2 cups before adding ice.
Preheat oven to 350°. In a medium bowl, combine crushed wafers, sugar, cocoa and vanilla. Stir in 1/2 cup melted butter. Press into bottom of a greased 8-inch square baking pan. Bake for 10 minutes. Cool slightly on a wire rack, about 10 minutes.
Peel and cook potatoes. Drain. Beat cream cheese in mixer. Add butter and seasonings. Add potatoes. Beat until fluffy. Add half and half. When all is mixed, put in casserole dish. Bake 30 minutes at 350°. Sprinkle with parsley and paprika, if desired. May be frozen. Keeps well if made ahead of time in fridge.
Mix and drop batter from small spoon into hot fat. Turn once. Batter will be thin. Cook until golden brown.
Brown hamburger and onion. Mix beans, then add all remaining ingredients. Drain hamburger before adding. Mix and bake in 9 x 13-inch pan in 350° oven for 1 hour.
Combine sugar, brown sugar and ice cream topping in a large skillet. Cook until sugar dissolves. Remove from heat and stir in cream cheese until melted. Add vanilla and stir. Add remaining ingredients. Allow to cool completely. Roll into balls and then coat with additional nuts or coconut (or mixture of both).
Melt margarine and pour over stuffing in bowl. Stir soup into broth. Layer 1/3 dressing, 1/2 chicken (deboned), 1/2 broth, continue, ending with stuffing on top. Bake at 350° for 45 minutes to 1 hour.
Combine flour and sugar in mixing bowl. Heat butter, cocoa and Coca-Cola to boiling and add to flour and sugar mixture. Mix thoroughly. Add buttermilk, eggs, soda, vanilla and marshmallows. Bake in oblong pan at 350° for 30 to 35 minutes. Leave in pan.
Mix sugar with mashed potatoes. Beat eggs; add soda to buttermilk and mix with eggs. Add to mashed potatoes and sugar. Add remaining ingredients. Pour into 2 unbaked pie shells (deep crust). Bake at 400° for 10 minutes, then lower to 300° for 60 minutes.
Grease bread loaf pan. In mixing bowl, combine sugar, flour, baking powder, baking soda, salt and melted butter. Set aside. Grate the orange rind and add to sugar mixture. Squeeze juice from orange into a measuring cup. Add enough water to make 1 1/4 cups liquid. Add liquid to sugar mixture. Mix well. Add cranberries and nuts until blended. Pour into bread loaf pan. Bake at 350° about 45 to 50 minutes or until toothpick comes out clean.
Place bread sticks in shallow pan. Mix together 1 cup oil and Worcestershire sauce. Pour over bread sticks. Mix together the remaining seasonings and sprinkle over bread sticks. Bake at 200° for 1 1/2 hours, turning every 15 minutes.
Prepare rice as package directs, using 1/2 cup less water. Combine cooled rice and chicken with mayonnaise. In another bowl, combine artichokes, pimento, celery and peppers with salad dressing. Mix all ingredients together. Can be made a day ahead and assembled before serving. Serves 12 to 15.
Mix cream cheese and Cool Whip. Add sliced strawberries to mixture. Slice the pound cake into layers. Layer the cake with mixture. Garnish top with additional strawberries.
Layer 2 1/2 cups of corn chips, onion, 1/2 cup cheese and chili in a 1 1/2-quart casserole dish. Top with remaining corn chips. Bake for 25 minutes at 375°. Top with remaining cheese and bake for 5 minutes. Garnish with sour cream and ripe olives (optional)
Cut steaks in bite size chunks and brown in skillet. Once all meat is browned, rinse skillet and add diced peppers and 2 cans soup. Add 2 cans of water, rinsing soup cans. Stir in meat. Add cornstarch to thicken. Cover and simmer 45 minutes. Serve over rice or mashed potatoes.
Scald milk and pour into mixing bowl. Add 1/2 cup sugar, butter and salt. Mix until butter melts. In a separate bowl, sprinkle the dry yeast into the 1/2 cup warm water. Add 1/2 teaspoon of sugar and swirl to moisten each granule. Let rest and proof for 5 minutes.
Press crescent rolls on cookie sheet. Bake for 15 minutes at 325°.
Peel and grate cucumber. Mash softened cream cheese. Season to taste. Serve with Ruffles potato chips.
Mix 1 cup of the flour and salt; add candy and dates into it. Add nuts and coconut. Cream margarine and sugar together. Add eggs and mix well. Add buttermilk mixture and rest of flour alternately. Combine with candy mixture. Grease and flour a Bundt pan. Bake at 250° for 1 1/2 to 1 3/4 hours. Place pan of water under rack to keep cake moist.
Beat together first four ingredients. Sift together dry ingredients. Add butter, milk and dry ingredients to sugar/egg mixture. Fold in chopped prunes and nuts. Cook in oven at 350° for 40 minutes in oblong pan.
Beat cake mix, oil, margarine and eggs for 4 minutes; add juice from oranges. Mix well. Cut oranges into small pieces; fold into batter. Bake at 350° for 35 minutes. Use a 9 x 13-inch pan, well-greased and floured.
Cream butter and sugar until light. Stir in egg yolk, flour, salt and almond flavor. Mix well. Spread in a thin layer on ungreased cookie sheet about thickness of toffee candy. Bake 25 minutes at 350°.
Mix sugar and flour; sprinkle sugar and flour mixture over pineapple. Sprinkle cheese over ingredients. Mix together butter and crackers. Place cracker mixture over cheese. Bake 30 minutes at 350°.
Mix together oleo, brown sugar, beaten egg, oil and vanilla. Add flour, salt, baking soda and cream of tartar to creamed mixture. Blend in oatmeal, coconut, Rice Krispies and chocolate chips. Bake at 350° for 12 minutes. Makes 7 dozen.
In a very large bowl, crumble cornbread very well. Add remaining ingredients, mixing well. Spray Pam or Wesson oil on the inside of pan. Be careful; will burn easy! Bake at 350° for 45 minutes or until brown and not soupy.
Cream sugar and margarine, beat in remaining ingredients. Make into 3 rolls and place into refrigerator overnight. (May be kept in freezer.) Slice 1/4 inch thick and bake at 350 degrees approximately 10 minutes.
Grease the bottoms of muffin pan or use paper baking cups. Sift flour with 1/2 cup of sugar, baking powder and salt in a large mixing bowl. Put cranberries in another bowl and add remaining 1/2 cup of sugar.
Brown flour in margarine. Add onion. Cook a few minutes. Add beef and water. Cook on low heat about 25 minutes. Serve over hot biscuits.
Bring undiluted cream of shrimp soup to a boil. Add cream cheese; stir until blended. Add gelatin. Let cool until it begins to thicken. Add all other ingredients. Pour into mold and refrigerate overnight before serving with crackers.
Melt oleo or butter in 9 x 13-inch pan. Add 1/2 cup sugar to fruit and heat to boiling. Mix 1 cup sugar, flour, baking powder, salt and milk in mixing bowl. Remove baking dish from oven, pour crust mixture over oleo and top with hot fruit. Return to 375° oven for 15 to 20 minutes. Good hot or cold.
Mix the first 6 ingredients and spread into a quiche pan. Top with the remaining ingredients. Either bake 15 minutes at 350° or microwave 3 to 5 minutes on High until the cheese bubbles. Serve with chips.
Boil mushrooms until cooked. Place in glass bowl. Cover with Italian dressing and marinate for 24 to 48 hours, turning occasionally.
On medium heat, melt margarine and brown sugar. Add sliced bananas and cook, 3 to 4 minutes, stirring gently. Remove from heat. Sprinkle with cinnamon. Stir gently. Immediately serve over ice cream.
Beat eggs well, then add sugar, salt, vanilla and nutmeg. Add scalded milk, a little at a time, beating fast. Pour into unbaked pie crust. Bake at 400° for 28 to 30 minutes. Pie is done when knife comes out clean. Makes 2 large or 4 small pies.
Put milk, morsels, marshmallows and salt into a heavy, 1-quart saucepan. Stir over medium heat until chocolate and marshmallows melt completely and mixture thickens. Take off heat. Cool to room temperature. Line bottom and sides of a 9-inch pie pan or 2 (1-quart) ice trays with vanilla wafers. Spoon half of vanilla ice cream over the vanilla wafers. Cover with 1/2 of the chocolate mixture. Repeat with rest of the ice cream and chocolate. Toast pecan halves and decorate on top. Freeze 3 to 5 hours. So rich; it serves 8 to 10.
Preheat oven to 350°. Beat shortening together until fluffy. Add both brown & white sugar. Beat until well blended. Beat in eggs and vanilla. Set aside. In separate bowl, sift together flour, baking soda, salt, instant pudding mix. Gradually add to wet mixture. Stirring well. Stir in chocolate chips. Drop by tablespoonful onto ungreased cookie sheet. Bake at 350° for 10 - 12 minutes. Cool on sheet for 1 minute, then remove to wire rack.
Combine sugar and lemon juice, stirring until sugar dissolves. Add wine and sparkling water. Serve over ice. Yields 4 cups.
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Mix shortening, peanut butter, granulated sugar, brown sugar and egg. Blend in remaining ingredients. Cover and chill 1 hour.
Press crushed pretzels, 4 tablespoons sugar and 1 stick melted margarine in bottom of 9 x 13-inch pan. Bake 10 minutes at 325°.
Mix all ingredients except almonds and butter; spread in pie tin. Melt butter. Add almonds. Sprinkle over mixture. Bake 15 to 20 minutes at 350°. Yield: 2 cups. Carbohydrate 1 g, protein 1 g, fat 5 g, calories per serving 53. One tablespoon = 1 fat exchange.
Layer one at a time in 9 x 13-inch serving dish the spinach, lettuce, bacon, eggs, peas, salt, pepper, sugar, onion and carrots.
Mix first 6 ingredients and pour into unbaked pie shell. Bake at 350° until brown, then turn oven to 250° and bake for about 1 hour.
Cut each package of crescent rolls into 16 triangles. Brown ground meat with 1 package Lipton onion soup mix. Remove from heat. Add 1 package shredded sharp Cheddar cheese and stir together. Spoon one teaspoon meat mixture onto crescent triangle. Fold over ends (like a diaper). Pinch the middle down. Bake at 350° for five to ten minutes, until golden brown. Serve warm. Yields 48 Party Turnovers.
In a large saucepan, bring beer and seasoning to a boil. Add shrimp. Reduce heat to low. Cover and simmer 3 to 4 minutes, stirring occasionally, until shrimp are opaque. Remove shrimp with slotted spoon to a 9 x 9-inch metal pan. Add 1 cup beer mixture. Cover with plastic wrap and place in freezer 5 minutes to cool.
Cream sugar, flour and butter together. Beat in eggs 1 at a time. Add sweet milk, salt and vanilla. Pour into uncooked pie shell. Bake 10 minutes at 450°; reduce heat to 350° and finish baking. Sprinkle nutmeg on top.
Spread 1 can of crescent rolls on a large pie pan to form crust. Spread mustard over crust. Sauce onion in butter for 10 minutes; remove from heat. Add remaining ingredients, mix and pour into pie shell. Bake 18 to 20 minutes at 375°. Even better reheated the second day!
Mix all ingredients except catsup. Boil for 30 minutes, stirring occasionally. Remove from heat. Add catsup. Mix well. Yields 1 gallon.
Combine ingredients in large boiler (or crock pot) and heat at low temperature for about 3 hours. Serve hot. Makes 12 servings.
Heat oven to 425°. Gently press crust in bottom and 1-inch up sides of 9-inch spring-form pan. Bake for 5 minutes; remove from oven. Reduce oven to 350°.
Cover potatoes with water and bring to a boil; reduce heat and cook 15 minutes or until tender. Drain potatoes and cool slightly. Stir in butter and pepper; toss lightly. Spoon half of potato mixture into a lightly greased 3-quart casserole dish. Top with half each of the bacon and cheese. Repeat layers. Bake at 350° for 20 minutes or until bubbly. Garnish with parsley.
In saucepan, cook celery with chervil in butter until tender. Stir in remaining ingredients. Heat until everything is well blended, stirring now and then. Do not allow soup to boil. (Can substitute mushrooms for shrimp or even use canned crab meat instead of frozen. It's still wonderful!) Serves 4.
Stir wine, orange juice and honey until well blended. Add canteloup and mix. Toss gently and refrigerate for 4 hours or overnight. Before serving, add strawberries, cut in half or quarters. Serve cold.
Mix, roll out and cut like any other biscuit. Turn over in grease. Let rise about 1/2 hour. Bake in a 375° oven for 20 to 25 minutes.
Mix all ingredients together and pour into 2 pie crusts. Bake at 350° for 30 to 45 minutes.
Combine milk, melted margarine and bread. Set aside. Saute onion and mushrooms. Cool. Add eggs, cheese, salt and pepper to cooked mixture. Combine all ingredients. Place in pie plate, sprayed with non-oil baking spray. Bake at 375° for 25 to 35 minutes, until lightly browned and knife comes out clean.
Combine corn meal, flour and salt. Add milk, egg and oil; mix well. Insert wooden sticks into hot dogs. Coat with additional flour; dip into corn meal mixture. Deep fry a few at a time in deep hot oil (375°) until golden brown. Makes 8 to 10 servings.
Put flour, spices, salt and pepper in paper bag. Pour oil into bottom of baking pan. Put chicken pieces, 3 or 4 at a time, into bag of flour and spices; shake bag to coat. Arrange chicken pieces, skin side down, in pan. Bake at 425° for 30 minutes, turn pieces and bake 15 minutes longer, until golden brown and tender.
Fry sausage and drain. Meanwhile, melt cheese in top of double boiler, then add sausage and stir in rest of ingredients, except rye bread. Spread mixture on rye bread. Put on cookie sheet and freeze. When frozen, put in containers or Baggies and keep frozen.
Empty 2 cans of sweetened condensed milk into glass bowl. Stir with whisk. Add ReaLemon to taste a little at a time (as tart as preferable). Mixture will thicken somewhat. Pour into graham cracker crust. Place in refrigerator. Before serving, generously top with Cool Whip.
In a large bowl, combine all ingredients. Pour into ungreased 2-quart casserole. Bake in 350° oven for 1 hour. Let stand 10 minutes before serving. Makes 6 servings.
Combine water and okra in a 3-quart saucepan. Bring to boil gently and cook 10 minutes. Remove okra with slotted spoon and set aside. Raise heat until water comes to brisk boil and add cornmeal in thin steady stream, stirring constantly to prevent lumping. Add salt and okra and cook about 10 minutes more. Remove from heat and add butter 1 piece at a time, stirring after each addition until all butter is incorporated. Keep stirring until okra has practically disappeared and cornmeal is light. Season to taste with salt and pepper. Serve hot. Serves 4.
In bowl, combine graham cracker crumbs and 1/3 cup butter; blend, then add cinnamon, pecans and 1 1/4 cups sugar. Blend again. Press mixture on bottom and sides of buttered spring-form pan. Set aside.
To begin your starter, mix the 1 c. sugar, dry yeast, 6 Tbsp. instant potatoes and warm water in a glass jar, cover with paper towel and rubber band. Let stand at room temperature for 48 hours. Remove desired amount for baking and store remainder in the refrigerator.
Mix all ingredients well. Use food processor to chop fruits and nuts. Use small cupcake pan. Spray well with Baker's Joy. Bake at 350° for 15 to 20 minutes. Turn onto wax paper when removed from oven. Makes approximately 40 small cakes.
Heat oven to 350°f. 180°c. gas mark 4. In a large skillet, cook and stir meat, onion and green pepper until the meat is brown and the vegetables are tender. Drain off the fat and stir in tomatoes, rice, salt, chili powder and pepper; heat through. Pour into an ungreased 2 qt. casserole, cover and bake for 1 hour. 4-6 Servings.
Put into layers in casserole dish the potatoes, carrots, rice, onion, peas and Spam. Over these 6 layers, pour tomatoes. Add salt and pepper to taste. Bake at 350° for 1 hour and 25 minutes.
Cook the chopped broccoli and onion together until tender. Drain the broccoli and then mix all the ingredients together. Pour into a baking dish at 350° for 30 minutes.
Stir together and chill. Slice tomatoes for serving 4 to 6 people. Pour the mixture over just before serving.
Peel 3 to 5 medium beets, cover with water and add 1/2 tablespoon salt. Boil on medium heat until tender (easily poked with fork). Remove beets from soup, cut into cubes. Add cubes and sliced beet leaves to the soup and boil until leaves lose green color. Remove from heat. At room temperature, add 2 teaspoons lemon concentrate. Chill.
Brown meat and drain excess fat. Add celery and onions and continue simmering. Stir in soups and sauce. Fold in noodles. Pour into casserole dish and bake for 30 to 35 minutes in 350° oven.
Combine sugar, oil and eggs. Set aside. Mix dry ingredients together. Add to moist mixture. Stir in nuts and apples. Pour into a greased 9 x 13 glass pan. Sprinkle with butterscotch morsels. Bake at 350° for 55 minutes.
Dice cucumber, tomatoes, and pepper. Mix with peas. Mince basil and add to mixture. Spread mixture onto lettuce leaf and roll up. Secure with toothpicks and serve.
Cream sugar and butter. Add eggs and beat until creamy. Sift flour and dry ingredients together. Add alternately with milk. Add vanilla. Lastly add rhubarb. Put topping on cake after batter is in greased and floured 9 x 13-inch pan. Bake at 350° for 50 minutes.
Mix together. Roll into balls; flatten and bake 10 to 12 minutes at 350°.
Chop up corn; add mixture of whipping cream, 3 unbeaten egg whites, salt and pepper. Butter a casserole dish; sprinkle with parsley, if you wish. Pour in corn mixture. Bake at 350° for 25 minutes or until it sets.
Dissolve yeast in warm water. Add buttermilk. In another bowl, add flour, salt, sugar and soda. To this, add the yeast, buttermilk and shortening. Knead lightly; shape into biscuits. Let rise 1 hour. Bake at 350° for 15 minutes. Serve hot.
Preheat oven to 350 degrees. Grease only bottom of 9 X 13 inch pan. In a large bowl combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake for 33-35 minutes. DO NOT OVERBAKE! Cool completely.
Cook squash and onion. Drain off liquid. Melt margarine and combine with all other ingredients. Pour into a greased baking dish and bake in a 350° oven 35 minutes.
Mix graham cracker crumbs with margarine. Save 1/2 cup crumbs for top. Mix cream cheese and sugar. Mix Dream Whip with milk and vanilla. Line pan with cracker mix. Add cheese mixture, then cherries. Top with Cool Whip. Best to let set overnight in refrigerator.
Use large mixing container to mix all items. Add extra water to the mixture so it will be extra moist. Mix with a potato masher. Pour in greased roaster and place another stick of butter on top. Bake at 350° until cooked as you like.