HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 6 ingredients and form into loaves and place in small loaf pans. Place loaf pan on an inverted pie pan in Dutch oven. Bake one hour or until done. For a sauce on top of loaves, mix tomato soup, vinegar and brown sugar.
Do not heat vinegar and spices. Mix all ingredients and pour over onions and cucumbers in a jar. Place jar in refrigerator. Shake once a day for 6 days. Will keep in refrigerator for 3 months.
Preheat oven to 350° to 375°. Form into 1-inch balls the size of a walnut. Flatten with a fork dipped in water. Bake at 350° to 375° for 10 to 12 minutes.
Cut each biscuit into 4 pieces. Mix sugar and cinnamon together in a large bowl or bag. Place biscuit pieces in bag and shake to coat. Place pieces in a well-greased Bundt pan. Stir brown sugar into the margarine until well blended and then pour it over biscuits. Place in 350° oven for 30 minutes. Flip pan over and enjoy!
You may adjust garlic and anchovies to taste. Smash garlic and anchovies into a paste, then add remaining ingredients, except lettuce, cheese and croutons. Toss with lettuce and top with cheese and croutons.
Cream butter and sugar. Beat in syrup by hand. Add eggs, one at a time. Beat in flour. Fold in nuts. Pour into greased pan 15 x 10-inches. (I use a cookie sheet with sides.) Bake at 350° for 20 to 25 minutes. Cool. Sift powdered sugar on top or ice.
Slice, cook and drain 8 large potatoes. In a saucepan, melt 4 tablespoons butter and add 4 tablespoons flour. Stir in 2 cups milk. Stir constantly. When milk gets warm, add 6 slices American cheese or Velveeta (big chunk). Stir until thick.
Preheat oven to 350°. Mix cereal, salt and dill. Dip chicken in oil. Roll in cereal mixture to coat thoroughly. Place on foil-lined pan. Bake uncovered for 30 to 40 minutes or until chicken is fully cooked.
Brown hamburger, onion and celery. Add tomato sauce, whole tomatoes and catsup to browned mixture. Simmer. Cook noodles according to package instructions and add to simmered mixture.
Dissolve the yeast in the lukewarm water. Beat the egg, sugar and salt together. Combine the yeast and egg mixtures in a large mixing bowl. Blend in enough flour to make a soft, but manageable dough. Knead dough about five minutes. Cover the bowl with a damp cloth and let dough rise until double in bulk, approximately 1 1/2 hours. Roll dough on a floured surface until dough is about 1/4-inch thick. Cut the dough with a biscuit cutter and dip each cut piece into the melted butter. Layer these cut, buttered pieces, overlapping them in an angel food cake pan or a Bundt pan. Cover pan with a damp cloth and let dough rise again until double in bulk. Bake in a preheated 375° oven for 20 to 25 minutes. If bread browns too fast while baking, cover top with foil. When baked, turn out on a rack to cool.
Cook cranberries, sugar, water and salt until berries pop. Add the jello. Let stand to congeal. Add:
Slice squash; cook until tender. Drain and mash. Add remaining ingredients. Drop by tablespoon into hot oil. Fry until golden brown. Drain.
Bring to a boil and boil for 1 minute. Remove from heat and add 1/2 cup coconut, 1/2 cup chopped nuts and 1 teaspoon vanilla. When cake is done, immediately spread this mixture on top. Let cool and cut into squares.
Combine the pretzels and butter; bake for 8 minutes at 400° in a 9 x 13-inch pan. Cool. Mix the Dream Whip, sugar and cream cheese; put on pretzel crust. Mix the boiling water, jello and frozen strawberries. Put on cheese layer. Refrigerate.
Cream peanut butter and shortening together. Add sugar gradually, continuing until mixture is light and fluffy. Add beaten egg. Sift flour and soda together. Mix well. Drop mixture by teaspoon on cookie sheet. Press down with a fork. Bake 10 to 15 minutes at 350°. Makes 4 1/2 dozen.
Prepare rice as directed on package; cool. Lightly toss rice with remaining ingredients in large bowl using 1/2 cup dressing; chill. Just before serving, toss with remaining dressing. Serves 6.
Place cereal in large bowl. Grate or shave 2 Tbsp. of chocolate from candy bar; set aside. In a heavy sauce pan melt butter and remaining chocolate. Pour over cereal and stir to coat. Press into the bottom of a greased 10 inch spring form pan. Freeze for 30 minutes. Spoon ice cream over crust. Freeze for 15 minutes. Spread with whipped topping; sprinkle with shaved chocolate. Cover and freeze for several hours or overnight. Top with candy. Remove cake from freezer 5 to 10 minutes before serving. Remove sides of pan; cut with a sharp knife and serve immediately. Yields 8 or 10 servings.
Cook bacon until crisp; drain, reserving drippings. Crumble bacon and set aside. Cook venison and onion in drippings until meat is browned. Drain and set aside. In saucepan, combine catsup, vinegar, sugar, Worcestershire sauce, garlic, 1/2 cup water, 1 teaspoon salt and 1/8 teaspoon pepper. Stir in venison, onion and bacon. Cover and cook until venison is tender, 45 to 55 minutes. Serve on rice. Serves 4.
Melt margarine in rectangular pan (13 x 9-inch) in oven. Mix Bisquick, paprika, salt and pepper. Coat chicken. Place skin side down in hot butter; bake at 425° for 35 minutes. Turn; bake for 15 minutes. Makes 6 servings.
Bake in angel food pan at 325° for 1 1/2 hours. (Be sure oven is not too hot.)
In medium bowl, combine egg, onion, water chestnuts, soy sauce, ginger, sugar, salt, pepper, pork and shrimp; mix well. One at a time, position wonton skins with point towards you. Place 1 rounded teaspoonful of filling in center of each skin. Fold bottom point up over filling, tucking point under filling. Roll once to enclose filling. Press down on both sides of filling. Moisten right corner of wonton with water. Grasp the right and left corners of the skin and bring them together below the filling, overlapping the left corner over the right and pressing to seal. In large saucepan, heat water to boiling. Drop wontons into water one at a time, keeping water boiling. Simmer, uncovered, for about 5 minutes. Remove and rinse with cold water. Drain thoroughly.
Pour mixture into a buttered casserole dish and bake at 350 degrees for 1 hour.
In a 5-cup blender, combine all ingredients, except ice cubes. Blend at high speed until blended. Add ice cubes, one at a time. Process at high speed until blended. Garnish, if desired, with whole strawberries. Makes 4 servings.
Sift spices, soda and salt with flour. Cream the sugar and butter. Add eggs, flour, nuts, cherries and dates. Drop on greased baking sheet. Bake at 350° for 10 minutes. Yields 70 cookies.
Preheat oven to 325°. Spray Bundt pan with Pam. Sprinkle 1/2 nuts in bottom of pan. Place rolls into pan, stacking evenly. Over these, sprinkle brown sugar and pudding mix. Stir cinnamon and sugar together. Sprinkle over rolls. Sprinkle the remaining nuts over the top and drizzle with melted butter. Cover with towel and set in a warm place for 8 hours or overnight. Bake at 325° for 30 to 45 minutes or until lightly brown.
Mix all dry ingredients. Chop onion and jalapeno into this. Pour in small can of corn. Add water enough to make medium stiff batter. Mix well and drop by spoonfuls into hot oil. Fry until golden brown and drain on paper towel.
Combine water and milk in a heavy saucepan; bring to a boil. Remove from heat; stir in potato flakes. Add cream cheese and remaining ingredients, stirring until blended. Cover potatoes and keep warm. Yields 4 servings.
Cream together the first 8 ingredients. Mix well. Roll into balls. Roll balls in cinnamon and sugar mixture. Bake 10 to 15 minutes in 350° oven or until cracks appear. (Grease cookie sheet.)
Slice yams into 1/2-inch pieces. Combine with pineapple, butter, sugar and cinnamon in 2-quart casserole. Microwave 4 minutes and stir. Sprinkle with nuts and brown sugar. Cook in microwave 2 to 4 minutes more until hot.
Spread pork chops generously on both sides with the mustard. Sprinkle salt and pepper, then dredge in flour. Brown on both sides in the hot oil. Pour off oil and add soup and water. Cover and simmer 45 minutes to 1 hour. Delicious over rice.
Cut off broccoli stems. Cook broccoli until tender; drain. Add Cheez Whiz, Ro-Tel, cream of chicken soup and rice. Stir all together real good. Put in casserole dish and bake in low oven 10 to 15 minutes. Serve.
Line cookie sheet with foil. Place crackers on foil. Melt butter and brown sugar and cook for 2 1/2 minutes. Pour over crackers and bake at 350° for 5 minutes (no more). Take out of oven and sprinkle with chocolate chips. Return to oven (oven can be turned off) melt chips and spread evenly. Sprinkle with nuts while warm. Cool and break into pieces.
Scrub potatoes and cook covered in boiling salted water until tender. Remove from water and cool. Peel potatoes and grate with coarse grater into a bowl. Blend in sour cream, grated Cheddar cheese, chopped green onions, milk, salt and pepper. Mix well and transfer to a greased 9 x 13-inch pan or baking dish.
String and break beans. Put beans and other ingredients in a large pan. Cover with water and cook 20 minutes, after starts to boil. Fill clean, hot jars and seal.
Put water and gelatin in a small saucepan. Place over direct heat and stir until dissolved or mixture is clear. In medium sized bowl, combine condensed milk and lemon juice. Stir in gelatin mixture. Fold in sour cream. Mix in 1 1/4 cups of the pie filling. (Add several drops of almond flavoring to cherry pie filling.) Turn into crust. Refrigerate 2 to 3 hours, then garnish pie top with remaining chilled pie filling.
Using a steam Dutch oven, use 1 cup water to steam potatoes and carrots. Cook broccoli until done. Mix ham, cream of chicken soup and milk together. Melt butter in broccoli. Pour all together in pan. Add Velveeta cheese. Bake 15 minutes at 350°.
Cook potatoes in boiling water, covered, 10 minutes or until tender. Combine butter or margarine and next 6 ingredients. Cook this mixture over medium heat until butter melts. Pour over potatoes and serve.
Roast Garlic: Cut top off head of garlic; coat lightly with olive oil and bake 30 minutes at 325°; cover and bake an additional 20 minutes until soft.
Dredge nuts and dates with small amount of flour. Set aside. Cream butter and sugar; add eggs, beating well. Combine dry ingredients. Add to creamed mixture. Pour batter into nuts and dates mixture and stir to mix. (You may have to use your hands.) Pour into greased tube pan and bake at 350° for 45 minutes. Let cool a few minutes before removing from pan.
Melt oleo and cheese; add flour and pepper. Stir in pecans. Cool and shape into rolls. Wrap in wax paper. Chill overnight. Slice thin. Bake at 400° for about 12 minutes.
Place yeast in 2 cups warm water. Melt margarine and cream with sugar in a large bowl. Add beaten egg. Add dissolved yeast in creamed mixture. Add flour and stir until well mixed. Place in an airtight bowl and keep in refrigerator to chill. Drop by spoonful in a well-greased pan. Bake at 350° for 30 minutes. Makes 2 dozen.
Cut chicken wings into pieces, discarding tips. In a small bowl, combine melted butter and garlic powder. In another bowl, combine remaining ingredients.
Combine sugar and oil. Add eggs and pumpkin, mixing well. Sift together dry ingredients. Add to sugar mixture alternately with water. Stir until smooth. Grease mini muffin pans and fill about 2/3 full with batter. Bake for 15 minutes at 400°. Freezes well.
Combine all ingredients at once until well mixed. Bake in a greased and floured tube pan at 350° for approximately 1 hour or until cake tester tests dry/done.
Combine first 5 ingredients; stir well. Pour egg mixture into an 11 x 7 x 1 1/2-inch dish. Arrange bread slices in dish over egg mixture, turning once to coat. Cover and chill 8 hours. Melt 1 tablespoon butter in a medium skillet over medium heat. Arrange 4 bread slices in skillet; cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining butter and bread slices. Sprinkle with powdered sugar, if desired. Serve with syrup. Yield: 4 to 6 servings.
Preheat oven to 350°. In a small saucepan, melt caramels in 1/3 cup evaporated milk over low heat, stirring occasionally, until smooth. In a large bowl, mix together remaining evaporated milk, cake mix and butter. Press half the mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake 10 minutes or until set.
Mix together sugar, cornstarch and salt. Set aside. Blend together milk and egg yolks, then stir into dry ingredients. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking for 1 minute. Remove from heat. Add butter and vanilla. Mix in coconut. Pour into prebaked pie shell. Cover with plastic wrap and refrigerate until set.
Mix everything except ginger ale according to directions on cans and packages. Freeze a container of punch for ice. Pour ginger ale over punch in bowl. Add frozen punch and serve.
In a mixing bowl, combine the cream cheese, Cheddar cheese and sour cream. Stir in the beef, onions, peppers and Worcestershire sauce. Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1-inch shell. Cube removed bread and top of loaf; set aside. Fill bread shell with beef mixture. Wrap in foil; place on a baking sheet. Bake at 350° for 60 to 70 minutes or until heated through. Serve with vegetables and reserved bread cubes. Yield: 3 cups.
Preheat oven to 375°. Beat dressing, sugar, eggs and vanilla until smooth. Add flour, soda and salt; mix well. Stir in chips and nuts. Bake 8 to 10 minutes.
Mix 1 cup sugar, oil and egg yolks; mix well. Stir in 1 teaspoon vanilla and buttermilk. Sift flour, soda and salt; add to sugar mixture and mix well. Pour into greased (spray is okay) 9 x 13 baking pan or dish. Bake at 350° for 20 to 30 minutes or until golden brown and springs back in center. Remove and cool while making frosting.
Boil potatoes (whole) in kettle until medium soft, then strain. Wait until potatoes cool, then peel them and slice them in circles. Spread bread crumbs on bottom of casserole dish to prevent potatoes from sticking. Stack one layer of potatoes to cover bottom of casserole dish. Slice sausage and layer (one layer) on top of potatoes.
Preheat oven to 400°. Combine all dry ingredients (flour, meal and sugar). In 1 measuring cup of water, add your mayonnaise and mix well. Pour your liquid into dry ingredients. Mix it well.
Mix all ingredients except dried beef, about 2 or 3 pieces. Mix well until smooth, then roll into a ball. Cut up the pieces of dried beef and roll mixture in beef. Refrigerate. Serve with crackers.
Dissolve lye in water; cool. Stir in grease, turpentine and Borax. Stir 10 minutes.
Mix sugar and cinnamon in sack or bowl. Cut each biscuit into 3 or 4 pieces. Coat each piece with sugar mixture. Toss into a Bundt or tube pan. Nuts can be added to bottom of bread. Melt oleo, stir in brown sugar; pour over top of biscuits. Bake at 350° for 20 to 30 minutes. Cool slightly and turn out on plate. May be sliced or picked off piece by piece.
Combine egg and enough cold water to make 1/2 cup total volume. Whisk knife blade in food processor. Add flour and 1 square of chocolate. Blend well and add 1/2 cup margarine. Pulse 5 or 6 times. With machine running, add 2 to 3 tablespoons of egg mix until dough ball forms. Chill dough for 30 minutes. Press out into tart pan (an 11-inch one).
Combine pie filling and milk in a saucepan. Add butter and chocolate. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill 3 hours. Garnish with whipped topping and chocolate curls, if desired.
Cook rice by instructions. Add 1/2 stick of margarine to rice. Add corn, chicken soup and cheese. Top with crackers which have been mixed with melted margarine. Bake until brown at 350°.
Saute chicken breasts in 1 tablespoon of butter. Remove from skillet. Take 2 cups uncooked rice. Put in skillet with 2 tablespoons of butter and saute rice until light. Add onion and parsley flakes. Mix together until onion is clear. Empty into 2 1/2-quart casserole dish. Add bouillon cubes to 3 cups boiling water. When dissolved, add to casserole dish. Water should cover rice. Add in mushrooms. Mix with rice. Place chicken on top of rice. Bake at 350° until rice is fluffy.
Boil manicotti noodles until tender; drain and place on foil to cool. Mix together in large bowl the Mozzarella cheese, Ricotta or cottage cheese and 2 1/2 ounces Parmesan cheese. Stuff mixture into noodles; place in deep dish pan. Bake at 350°, uncovered, for 15 minutes. Spread remaining Parmesan cheese on top and the Hunt's spaghetti sauce. Bake 10 minutes more.
Bring sugar, syrup, water and salt to a boil. Add peanuts. Cook until peanuts stop popping or syrup turns light brown. Remove from heat and add 1 teaspoon soda. Stir rapidly until mixture foams. (Will foam over if not careful.) Pour on greased pans and smooth out quickly. Break into small pieces when cool.
Saute butter, carrots, onion and zucchini until tender. Pour into baking dish. Add mushroom soup and sour cream and mix. Top with buttered croutons and	bake at 350° for 30 minutes. Serves 8.
Stir together egg, milk, onion, salt and bread crumbs. Add meat; mix well. Shape into 36 meatballs. Place in a 12 x 7 1/2 x 2-inch baking dish. Micro-cook, uncovered, on High for 5 to 9 minutes, rearranging meatballs and rotating the dish a half turn once. Drain off fat.
Preheat oven to 450°. Unroll crescent dough and spread onto ungreased cookie sheet. Bake at 450° for 5 to 10 minutes, until golden brown. Let cool. Mix cream cheese, cottage cheese and sour cream. Add dressing mix. Spread on cooled baked crescent dough. Top with chopped vegetables. Chill overnight and cut into bars.
Cream sugar and butter together. Add beaten egg yolks, milk and graham crackers, rolled fine with the baking powder, a little salt and vanilla. Add egg whites and walnuts. Cook in layer tins for 1/2 hour. Best served with whipped cream.
Cook damsons with sugar and a little water (up to halfway of plums in pan). Cook until done. Remove from heat and add flour or tapioca, butter and beaten eggs. Pour into pie crust and top with pie crust. Bake at 450° for about 15 minutes, then lower oven temperature to 350° and bake about 35 minutes more.
Cut breasts into bite-size cubes. Place in a plastic bag with 1/2 of the minced garlic and crushed red pepper flakes. Refrigerate for several hours, or overnight. (Best flavor if you don't skimp here, but you can cook right away, too). Slowly saute the remaining garlic and red pepper flakes in olive oil to flavor your oil. Be careful not to burn the garlic. Add your onion slices and cook until tender. Saute your chicken in batches, being sure to cook thoroughly. You may have to add oil from time to time. Drain well. Throw all the chicken into the pan; add your cooked onions and heavy cream. Heat through.	Serve over cooked pasta and top with Parmesan cheese.
Brush chops, chicken (skinned), shrimp or fish with the egg substitute, then roll in any one of the ingredients and cook in oven without turning.
Grind whole cranberries in the blender. Pour in a bowl. Add sugar and let set 1 hour.
Mix Kool-Aid as directed on package. Add juices; mix well. Chill several hours before serving.
Mix all ingredients, except ketchup. Form into a loaf. Cover the bottom of baking dish with ketchup. Place loaf in dish. Bake for 1 hour in preheated 350° oven. The meat and ketchup juices make a good sauce to serve over meat loaf.
Combine sliced cucumbers and green onions in bowl. Cover and let stand 1 hour. Combine all remaining ingredients. Pour over cucumbers and refrigerate several hours. Serves 10 to 12.
Sift together flour, cinnamon, baking powder, baking soda and ginger. Mix all ingredients together; chill 4 to 5 hours. Roll out on floured cookie sheet. Cut with cookie cutter or water glass. Bake at 350° for 10 to 12 minutes.
Whip cream cheese and whipped topping together. Add the 1/4 cup cherry juice. Add rest of ingredients. May add nuts if desired. This must be chilled. Can be kept in refrigerator for several days.
Cream together butter and sugar. Add eggs. Sift dry ingredients. Mix tomato sauce and water. Add dry ingredients to butter mixture alternately with tomato sauce. Pour into greased pan; bake for 45 minutes in a 350° oven.
Mix all ingredients and marinate overnight or at least several hours. Bake on sheet pan in marinade at 350 F for 45-60 minutes.
Boil brown sugar and cream. Test by dropping in cold water (soft ball). Put on top of icing the black walnuts.
Put frozen rolls in a greased 9 X 13 pan. Melt butter. Add brown sugar, pudding, milk and cinnamon. Pour over frozen rolls. Top with nuts. Let raise over night. Bake at 350 degrees for 30 minutes.
Gradually add whipping cream to sour cream. Add sugar and vanilla and whisk until thoroughly blended. Chill. Whisk again just before using. Makes 2 cups.
Dissolve gelatin in boiling water. Add cold water and chill until consistency of unbeaten egg whites. Combine the cranberries, oranges, apples, pineapple, sugar and nuts and mix well. Fold fruit mixture into gelatin mixture. Pour into mold sprayed with vegetable spray. Chill until set. May be made day ahead.
Cream the cheese and sugar together. Combine pudding and milk; mix well. Blend pudding and cheese mixture and fold in Cool Whip. Crush Oreo cookies and spread half in the bottom of a large bowl, casserole dish or a clean plastic flower pot. Add mixture and top with remaining crushed Oreos. Top with gummy worms and plastic flowers.
Brown ground beef in olive oil. Drain. In blender mix canned tomatoes and water. Pour in large Dutch oven.	Add potatoes, onion, ground beef, Worcestershire and chili powder. Add salt and pepper to taste. Bring to a boil. Reduce heat to simmer and cook for 1 hour.
Mix thoroughly and spread into a greased 9 x 13-inch pan. Bake for 1 hour at 350°.
Mix all ingredients. Pour into 2 pie shells. Bake for 10 minutes at 400°, then at 300° for 30 to 35 minutes, until done.
Beat the shortening, sugar and egg. Sift the sifted flour, baking powder, salt and nutmeg. Stir in alternately with the milk. Bake at 350° for 20 minutes in muffin cups which have been lined with papers. While still hot, roll in 6 tablespoons melted butter and 1 teaspoon cinnamon. Best served hot.
Fry onions in oil until golden; add ground beef and fry with onions until all redness in meat is gone. Add all remaining ingredients except onion rings. Mix well and pour into a 9 x 13-inch baking dish. Bake at 350° for 30 minutes. During the last 10 minutes of baking, top with onion rings. Bake in all about 40 to 45 minutes or until bubbly.
Add 2 cups boiling water to jello. Set aside to cool and add frozen strawberries to the hot water. Stir as needed. Prepare pudding according to instructions on box. Layer ingredients in punch bowl as follows: first layer of cake, second layer of strawberry jello, third layer of vanilla pudding (thin layer) and fourth layer of Cool Whip (thin layer). Repeat layers 3 times, ending with Cool Whip. Refrigerate and cover with wrap until served. Serves many.
Preheat oven to 400°. Spread garlic on pizza crust. Top with cheese and crumbled bacon. Sprinkle with green pepper, tomatoes, corn and olives, using as much as you like! Bake for about 8 minutes, until cheese is melted and bubbly.
Mix ingredients well. Roll into balls. Bake at 350° until brown, about 10 to 15 minutes.
Blend all ingredients and whip lightly for 1 minute thoroughly. Pour over shredded cabbage, about 1 quart.
Boil and debone chicken. Dice chicken. Combine cream of chicken soup and cream of mushroom soup in a large saucepan. Follow directions on can. When this begins to boil, stir in Cheez Whiz and Ro-Tel tomatoes. Bring to soft boil.
Mix sugar, vinegar and oil and get hot enough for sugar to dissolve. Cool before using. Drain all of your beans and add celery, onion, green peppers and pimento. Pour your liquid mixture over all your ingredients. Mix well and chill. This is great for picnics and church dinners. Can be made days in advance and will keep for weeks.
Prick both ends of cucumbers with darning needle and place in gallon crock. Pour boiling water over for 4 mornings, draining off old water each time. On the fifth morning, drain and cut large cukes into 1/4-inch slices (cut small cucumbers into 1/2-inch chunks) and return to crock.