HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a 3-quart casserole dish and marinate for at least 1 hour, covered, in the refrigerator. Stir occasionally.
Mix ingredients, except walnuts. Grease a cookie sheet and then put waxed paper on it. Sprinkle with 1/2 cup finely chopped walnuts. Bake at 350° for 10 minutes (not any longer).
Cream shortening and brown sugar together. Add remaining ingredients. Shape into balls the size of a walnut. Dip tops into sugar. Place on greased baking sheet. Bake at 375° for 12 to 15 minutes.
Mix flour, soft butter, sugar and nuts all together. Spread in 9 x 13-inch pan. Bake 15 to 20 minutes at 350°. Mix together the soft cream cheese and powdered sugar. Add the Cool Whip. Mix and spread over crust. Beat the instant pudding and milk until thick. Chopped pecans can be added to this. Spread this over cream cheese mixture. Top with rest of 8 ounce Cool Whip. Top with more nuts.
Cream the first 5 ingredients together until fluffy. Add the remaining ingredients. Roll in balls. Place on greased cookie sheet; flatten with glass dipped in sugar. Bake at 350° for 10 to 12 minutes, or until light brown on edges. You may frost lightly, if you like.
Chop the bacon and onion into bite size pieces. Put chopped bacon pieces in skillet; saute and remove from skillet. Blot grease from bacon with paper towel. Add chopped onion to bacon grease and cook onion until translucent. Blot grease from onion. Peel potatoes and cut into cubes. Put bacon, onion and potatoes in a large crock-pot. Add 3 cups water to bacon, onion and potatoes. Cook on high 3 hours. Add the drained minced clams and milk. Continue to cook 2 more hours on low setting. Salt and pepper to taste.
Mix together first 5 ingredients. In separate bowl, beat together sugar, zucchini and egg. Add oil and lemon peel (or juice); mix well. Combine flour mixture with zucchini mixture. Add nuts. Pour batter into greased loaf pan. Bake in 350° oven for 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Let cool 10 minutes and then remove from pan. Cool.
Combine ingredients, one at a time, in order, beating well. Pour batter into a large, greased skillet or muffin pan. Bake at 400° until golden brown (about 30 minutes). Yield: 1 loaf or 12 muffins.
Mix and refrigerate, covered, overnight. Bake 1 hour at 350°.
Cook chicken in water with salt and pepper. When chicken is tender, remove from broth. Tear chicken in small pieces; set aside. Add milk to broth; bring to a boil. Add uncooked noodles; cook until noodles are tender and broth is thick. Add chicken pieces.
Mix all ingredients in a slow cooker. Simmer for 2 hours. Serve hot.
In a pan, cook broccoli according to directions on bag. Drain and cut up in small pieces; set aside. Combine all other ingredients and mix well. Cook until onion is tender and add broccoli. Simmer until thick.
Mix in a large bowl the flour, sugar and salt. Put in pan and boil. Pour over flour mixture and mix the water, oleo, Crisco and cocoa. Cut into this mixture the eggs, soda, buttermilk and vanilla. Pour into a greased and floured 11 x 7-inch pan and bake at 350° for 20 minutes.
Combine flour, sugar and pineapple (juice included) in top of double boiler. Cook until thickened. Add oleo; stir and let cool. Peel and cut up apples. Combine with cooled pineapple mixture. Pour in bowl. Spread with Cool Whip. Sprinkle with nuts. Cherries are optional.
Spread cleaned wings in baking pan. Spread 1/2 mixed sauce over wings. Bake at 400° for 25 minutes. Brush remaining sauce and cook 20 minutes longer.
Heat butter in a 4-quart saucepan on high heat. Add garlic and shrimp. Saute for a few seconds. Add half of chicken broth, salt, white pepper and m.s.g. Bring it to simmer. Add spinach and cook for 2 minutes. Add remaining chicken stock, stir and cover. Simmer until spinach is soft. Serve immediately.
Preheat oven to 375°. Spread almonds on cookie sheet and bake until brown (10 minutes). Cool completely. Finely chop almonds into fine powder. Set aside. In mixing bowl, cream together softened butter and sugar. Add egg and extracts. Beat until blended with electric mixer on low speed. Gradually add flour, salt and nuts until blended. Transfer mixture to pastry bag or cookie press and form rosettes or stars. Bake 10 to 12 minutes. Cool on rack.
Melt butter and pour over brown sugar. Add egg and mix well. Sift flour, soda and salt to mixture and add vanilla and chopped nuts. Roll dough in waxed paper to form a roll and place in refrigerator overnight. Slice thin and bake on ungreased cookie sheet in 350° oven for 10 minutes or until golden brown.
Place beans and chicken in casserole. Mix soup and water. Bring to a boil and pour over chicken. Season to taste. Combine bread, butter and cheese. Toss lightly and sprinkle over casserole. Bake at 350° for 30 minutes or until brown.
Mix all together. Chill for 1 hour. Roll out cookies. Bake and let cool. Make anise flavor icing and frost the tops of each cookie. Bake at 350° for 10 to 12 minutes.
Mix all dry ingredients together, then mix the rest of the ingredients together with dry mixture until well blended. Bake in a 350° oven until well done, about 1 hour.
Mix together cake mix, margarine and 1 egg. Press into a 9 x 13-inch pan. Press into this 1 cup of pecans. Mix remaining ingredients and pour over preceding. Bake at 350° for about 30 minutes.
Boil squash until tender; drain liquid. Chop onion and fry with sausage. Place a layer of squash, a layer of sausage and onion and a layer of yellow or Jack cheese until casserole dish is full. Beat 2 eggs well and pour over mixture. Bake at 400° until eggs are well done.
Stir soda into flour; add ammonia and water. Beat until smooth, then steam in double boiler 1 1/2 hours. Leave dough covered. When cool enough to handle, knead it until smooth and soft.
In large saucepan, cook onion and garlic in oil until tender. Add chicken broth and chicken. Simmer about 15 minutes until pink is gone from chicken. Remove chicken; cool slightly and coarsely chop; return to saucepan. Add chilies, corn, beans, jalapenos and herbs. Simmer 15 minutes for flavors to blend. To serve, place cheese in each bowl and add chili. Garnish with chips, tomatoes and cilantro.
Mix all ingredients together, except for the chicken. Blend thoroughly. Marinate chicken in sauce for 30 minutes. Pour into electric frypan. Cover; simmer until tender, approximately 45 minutes.
Cut steak into thin strips. In skillet, brown meat and onion in butter. Sprinkle with salt, paprika and pepper. Add mushroom soup. Cover. Cook over low heat about 1 hour or until meat is tender. Stir now and then. Blend in sour cream just before serving. Serve over noodles. Makes 4 servings.
Mix together the first 5 ingredients. Cut shortening into flour mixture. Dissolve yeast in water and add buttermilk. Then add buttermilk and yeast mixture to flour mixture. Mix; knead a few minutes. Let stand 1 hour in greased bowl. Punch down and roll out 1/2 to 3/4-inch thick. Cut and place on ungreased cookie sheet. Cover and let stand while oven preheats to 400°. Bake 10 to 12 minutes. Store dough in tightly covered container and refrigerate. Can use up to 2 weeks later.
Melt butter in a 9 x 12-inch baking pan. Add ingredients by layers in order listed. Bake at 325° about 30 minutes. Let cool in pan, then cut into small squares.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Rinse broccoli under running water to thaw. Drain thoroughly. Mix broccoli, 2 cups cheese, chicken and onion in pie plate. Beat milk, baking mix, salt and pepper until smooth. Pour into pie plate. Bake until knife inserted comes out clean, 25 to 35 minutes. Top with remaining cheese and bake until it is melted, 1 to 2 minutes longer. Cool 5 minutes.
Cook eggplant in boiling, salted water for 6 or 7 minutes or until tender; drain well. Gradually stir milk into soup. Blend in egg. Add eggplant, onion and stuffing; toss lightly. Turn into greased casserole (about 1 1/2 to 2-quarts). Bake at 350° until bubbly or hot through, about 20 minutes. Remove from oven and top with Cheese Topper.
Mix tuna and cream cheese till blended well. Salt and pepper to taste. Cut crescent triangles in half and put some of the mixture inside. Bring triangle points together and pinch closed. Bake 350° for 20 minutes till golden.
Cook stew beef in large pot until fall apart tender. Add cubed potatoes to beef and beef broth (add more water if needed) and cook until potatoes are tender. Add vegetables, whole tomatoes, cabbage, V-8 juice and spices. Cook until vegetables are tender. Serve hot with warm dinner rolls, cornbread or crackers. Enjoy.
Bake the cake mix per directions in a 9 x 13-inch pan. Use a large bowl or punch bowl.
Mix all ingredients, except cheese, in ovenproof bowl. Sprinkle cheese on top. Bake in 350° oven for 25 minutes. Serve with crackers or cocktail bread.
Mix all together in a bowl; make into small balls. Bake at 400° for 20 minutes.
Mix all ingredients. Bake in greased casserole, uncovered, at 350° for 45 minutes.
Preheat oven to 425°. Spray a 9-inch deep dish pie plate with vegetable spray. In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon and nutmeg. Mix well. Add apples to sugar mix. Stir until coated. Stir in raisins. Spoon into prepared plate. Place pie crust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in pie crust. To glaze, lightly brush pie crust with beaten egg. Sprinkle with sugar. Bake until pie crust is golden brown, 35 to 40 minutes. Cool on rack for 30 minutes.
In large saucepan, melt butter over medium-high heat. Add chicken, onion and garlic. Cook for 5 to 7 minutes or until onion and chicken are tender. In small bowl, whisk together milk and flour. Add milk mixture and broth to saucepan. Cook, stirring frequently, until thickened, about 10 minutes. Gradually stir in cheeses. Continue stirring until all cheeses are melted. Makes 4 servings.
Line 9 x 13 pan with foil. Lay saltine crackers in bottom of pan, salt side up. (Do not overlap crackers.) In a saucepan, melt butter. Stir in sugar. Continue stirring and bring mixture to boil. Boil for 3 minutes. Continue stirring. After 3 minutes, pour sugar mix over crackers. Bake in 350° oven for 10 to 15 minutes until lightly browned. Remove from oven. Dump chocolate chips over pan. Wait about 5 minutes, then spread chips. Allow to totally cool, then break apart.
Mix ingredients and shape into balls 1 1/2 to 2 inches in diameter. Brown in small amount of shortening in skillet. Cover with gravy and bring to a boil; simmer 30 minutes. Serves 4.
Drain fruit and reserve 1/2 cup syrup. Combine this syrup and add vinegar, cinnamon, cloves and sugar. Bring to boil, stirring until sugar is dissolved. Simmer, uncovered, for 5 minutes. Add fruit and simmer 15 minutes, turning fruit occasionally. Chill.
Microwave broccoli 5 minutes each package on High. Add cheese and microwave on Medium for 2 1/2 minutes. Saute onions in butter (microwave on Medium for 2 1/2 minutes). Add soup and onions. Add stuffing mix (made by directions on package). Bake at 350° for 20 to 25 minutes.
Combine last 3 ingredients until melted and blend together. Bake at 225° for 40 minutes or 5 to 6 minutes in microwave. Stir every 2 minutes.
In heavy 2-quart saucepan melt butter. Add remaining ingredients; stir to blend. Cover; cook over medium heat, stirring occasionally until crisply tender (8 to 10 minutes).
Combine first 3 ingredients; beat well. Add Cool Whip. Place into 2 graham cracker pie shells. Chill and top with cherry or strawberry pie filling.
Mix first 6 ingredients together. Heat each tortilla in microwave about 20 seconds. Spread on 1/8 of filling and roll up. Place seam side down in greased 12 x 8 inch dish. Pour sauce over rolls. Cover dish and microwave at high for 12 minutes. Cover with cheddar cheese. Microwave at high for another 1 to 2 minutes. Serve with sour cream garnish.
Soak bread in buttermilk for a few minutes. Beat with beater. Add the eggs (beaten), then flour, soda, baking powder and salt. Mix well with egg whip. Add butter or margarine and mix. Cook on a lightly greased griddle. If pancakes are wet inside, add a little more baking powder and a little more flour.
Combine cake mix, oil and oranges with liquid and mix well. Add eggs, one at a time. Bake in 4 layers in 9-inch pans for 15 to 18 minutes, or 3 layers, but bake a little longer. Let cool. Ice.
Saute onions and celery in big pan. When clear, add garlic salt, basil leaves, parsley flakes and oregano. Fill pan with 1 quart cold water. Leave 4 inches from top of pan. Put raw diced potatoes in. Cook at medium heat until soft (about 1/2 hour). Then blend 3 cups of soup and put back in pot. Add milk, some potato mix and some grated cheese.
*You can use 1/2 pound Velveeta plus 1 tube Kraft garlic plus 1 tube Kraft jalapeno or 4 cans nacho cheese soup.
Boil chicken. Coat wok with vegetable cooking spray and heat. Dissolve chicken soup in water; pour into pan. Add chicken and remaining ingredients. Serve when chicken is hot.
Stir flour, sugar and shortening together. Add milk and flavoring. Beat vigorously for 2 minutes. Add unbeaten egg whites and continue beating 2 more minutes. Batter will be thin. Bake in 2 (8-inch) greased and floured pans in 350° oven for 30 to 35 minutes. Ice with favorite icing.
Drain peas; add all ingredients and gently blend in mayonnaise and salt. Serve on lettuce cup. Great for leftover turkey.
Grease 9 x 13-inch cake pan. Layer in order given. Melt 2 sticks oleo and pour over cake. Bake at 350° about 50 minutes to 1 hour.
Mix cake mix, butter or margarine and 1 egg. Press over bottom of rectangular cake pan.
Cook until thick all ingredients but coconut, then add coconut. Pour in baked pie shells. Top with meringue. Brown in oven. Makes 2 pies.
Saute onion and celery in butter. Add broccoli frozen. Stir until sauteed, then add remaining ingredients. Place into a greased casserole dish. Heat at 350° for 30 minutes. Serves 6 to 8.
Place popcorn in a large, lightly buttered bowl. Bring syrup, sugar and Kool-Aid mix to a boil in a saucepan. Boil over medium heat until mixture separates into a hard thread when dropped into very cold water, about 6 to 7 minutes.
Mix ingredients. Pour in 9 x 13-inch pan and bake at 300° for 35 to 45 minutes.
In greased 10 x 6 x 3/4-inch baking dish, combine croutons and cheese and place in dish. Combine eggs, milk, salt, mustard, onion powder and pepper. Mix until blended and pour over crouton mixture. Cook bacon until crisp and sprinkle over top. Bake in 325° oven for 55 or 60 minutes or until eggs are set. Serves 6.
Marinate steak in 1 tablespoon oil plus the soy sauce and wine. Slice steak into 1/4-inch strips. Save marinade. Slice mushrooms and onions.
Arrange alternate layers of bread, onion and cheese in shallow 2-quart baking dish, ending with cheese layer. Combine remaining ingredients and pour over top. Set in shallow pan of water and bake for 25 minutes until bread is puffy and custard is set. Serves 4.
Beat cream cheese until fluffy. Add milk, peanut butter, lemon juice and vanilla; beat until smooth. Fold in Cool Whip. Fill pie shell; dribble with chocolate syrup.
Cut off stems of artichokes. Cut about 1-inch off top and trim each leaf with scissors. Spread open and wash thoroughly. Drain. Mix all other ingredients except oil and fill artichokes with mixture, being careful to put some stuffing in all the leaves. Set in deep pot with lid and add water to come halfway up sides of artichokes. Pour 1 tablespoon oil over each. Bring to boil, then simmer, covered, 1 hour or until tender. Add more water if necessary. Makes 4 servings.
Mix first 5 ingredients together in a 9-inch greased and floured pan. Put half on bottom; press. Put rest of oatmeal mix on top of fruit and pat down. Bake at 350° for 40 to 45 minutes.
Combine the first 3 ingredients; bring to boil, then cool. Add the flour and sugar. Beat in the eggs, sour cream and soda. Spread in greased and floured 12 x 15-inch jelly pan. Bake at 325° for 20 to 30 minutes, until toothpick inserted in middle comes out clean. Prepare icing immediately; spread on cake while warm.
Sift dry ingredients together into a mixing bowl. Add eggs, oil, pumpkin and remainder of ingredients; mix thoroughly. Lightly oil and flour a tube pan so batter will not stick. Add batter. Bake in a 350° oven for about 1 hour and 10 minutes. Drizzle with orange frosting after cake is baked and cooled. I prefer cake plain or with powdered sugar.
Mix. Pour over raw cut up chicken pieces (2 to 3 pounds) in a 13 x 9-inch Pyrex dish. Bake at 350° for 1 1/2 hours.
Grease and flour two 9-inch round baking pans. In a bowl, stir together the first 5 ingredients. Set aside. In a large bowl, with mixer at medium speed, beat next 4 ingredients until well blended. Gradually beat in flour mixture until well mixed. With spoon, stir in carrots and walnuts. Turn into prepared pans. Bake in a 350° oven for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove and cool. Fill and frost with 2 cups whipped cream.
Soak rice in hot water for 1/2 hour minimum. Mix spices and salt with tomato puree. Fry onions until tender; add meat (on low heat). Keep on stirring until lightly browned. Add tomato mixture and 1 cup water. Cover and simmer over low heat. Check if the meat or chicken are cooked, by sticking a fork in them. Boil the carrots in a separate pan adding salt to the water. Boil for 10 minutes. Drain carrots and add it to the meat mixture, then add the chickpeas. Drain rice; add it to the meat along with 2 cups of water. When the water boils, put it on low heat for 30 to 45 minutes. Serves 4 to 6. Serve as a main dish with fine chopped tomato salad.
Turn mixer on start at top and add ingredients. Let stand 5 minutes. Cool. Pancakes should be at least 1/2-inch thick.
Cook chicken in the water; add about 1 teaspoon salt. Cook until tender, about 30 to 45 minutes. Cool. Remove from bones and set aside. Strain broth.
Heat oven to 350°. Combine all ingredients and blend well. Form into 1-inch balls, pressing firmly. Place 2-inches apart on ungreased cookie sheets. Bake 9 to 12 minutes or until light golden brown around edges.	Cool 1 minute and remove from cookie sheets. Makes 3 to 4 dozen cookies (strawberry cake mix may also be used).
Cook vegetables until tender, drain. Cook diced potatoes in chicken broth until tender. Add soup and vegetables, cubed cheese and add to soup mixture. Heat but do not boil.
Brown ground beef, green pepper and onion in a small amount of melted shortening. Stir in salt, pepper and Worcestershire sauce. Mix green beans and tomato soup into beef mixture. Place in a 1 1/2-quart casserole dish. Mash potatoes, mix egg, milk, salt and pepper. Spread mashed potatoes over ground beef mixture. Bake in a 350° oven for 30 minutes.
Cook shells and drain. Combine everything, except cheeses, sour cream and shells. Cook and simmer for 20 minutes.
Spray tube pan with Pam. Mix sugar with 4 teaspoons cinnamon. Cut 2 cans biscuits into quarters and roll in sugar mixture. Put in tube pan and pour some melted butter over it. Add 1 teaspoon of cinnamon to mixture and quarter another can of biscuits. Roll in sugar and add to tube pan. Add another teaspoon of cinnamon to sugar mixture. Quarter last can of biscuits and do as before. Pour remaining sugar and cinnamon over top. Also pour rest of butter over top. Bake for 35 to 40 minutes at 350°. Do not slice, just pull off pieces and enjoy.
Mix all ingredients in large bowl. Spoon onto ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes.
Cream sugar and margarine. Add eggs, one at a time. Sift flour, salt and baking powder together, adding alternately with milk, to creamed mixture. Add vanilla. Bake at 325° in three 9-inch cake pans.
Cook onions and squash in boiling water 5 minutes, then drain. In a bowl, combine soup, sour cream and stir in carrots. Fold in squash and onion mixture. Melt margarine and mix with crushed croutons. Spread half of croutons mix at bottom of 13 x 9-inch casserole; spoon in mixture, then cover with remaining crouton mix. Bake at 350° approximately 30 minutes.
Blend honey, oil and milk together in a large bowl. Stir in flour, wheat germ (optional) and salt. Knead lightly. Roll out thinly on a floured surface. Roll dough over rolling pin to pick it up and transfer it to a cookie sheet. Prick with a fork and bake at 325° for 20 minutes.
Combine in small bowl the paprika, salt, onion powder, garlic powder, black pepper, cayenne pepper, thyme and oregano. This seafood seasoning mix will keep covered for weeks.
Preheat oven to 350. Arrange peach slices in pie shell. In medium bowl, whisk together flour, 1/2 c. sugar, salt, and sour cream. Spoon mixture over top of peaches. Combine cinnamon and remaining sugar. Sprinkle over pie. Bake 30-40 minutes, until crust is browned and sour cream mixture is set.
Preheat oven to 325°. Cream first 6 ingredients together. Add remaining ingredients. Put in greased loaf pan. Bake for 50 to 60 minutes. May double recipe for 2 loaves.
Mix flour, sugar, salt, egg yolks, corn and milk. Beat egg whites until stiff and fold into mixture. Bake at 375° until set and browned.
Combine flour, baking powder and salt on waxed paper or in small bowl. Beat butter and sugar in large bowl until very light and creamy and beat in egg and vanilla. Gradually beat in flour until combined (by hand or mixer). Chill in balls (divide in half) for 2 to 3 hours.
Cream butter and sugar until light and fluffy. Add eggs and vanilla. Sift dry ingredients together and add alternately with milk. Mix well after each addition. Pour into 2 greased and floured 8-inch baking pans. Bake at 350° for 35 to 40 minutes.
Roll out dough; do not separate. Pat flat in a pizza pan. Bake at 350° for 10 to 12 minutes.
Cream butter and sugar. Add flour, eggs and cinnamon. Mix well. Add fruit and mix well. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix together pudding and milk. Whip well, then fold in Cool Whip. Pour into a graham cracker pie shell. Top with Cool Whip.
In heavy saucepan, heat chocolate, butter and water over medium heat, stirring until blended. Cool slightly. Add egg yolks, sugar and vanilla. Stir until smooth. Chill until mixture is of spreading consistency, about 45 minutes.
Mix flour and powdered milk. Add baking powder and salt; mix well. Cut in shortening until it looks like small peas. Store in airtight container. Use as Bisquick. Makes 9 cups.
Preheat oven to 350°. Add beaten eggs to flour and beat in remaining ingredients. Pour evenly into shell. Bake for 1 hour.
Melt morsels. Add peanuts and noodles; stir. Drop by teaspoons on waxed paper and let harden. (Can also be made with milk chocolate.)
Heat oven to 375°. Grease 10 muffin cups. In a small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and green onions. Set aside. Separate dough into 10 biscuits. Pat each biscuit into a 5 inch circle. Place 1 biscuit in each greased muffin cup. Firmly press in batter and up the sides, forming 1/4 inch rim. Place half of bacon in bottom of dough lined muffin cups. Spoon about 2 tablespoons of the cheese mixture over the bacon in each muffin cup. Place in oven for 20 to 25 minutes or until filling and edges of biscuits are golden brown. Remove from pan. Makes 10 servings.
Wash and clean broccoli, then cut up. Combine broccoli in medium pan with onion, thyme and chicken broth. Bring to boil, until broccoli is soft. Remove from stove. Reserve a cup of the broccoli for later use. Transfer remaining broccoli mixture to blender. Whirl until pureed.
Heat oven to 400°. Cook ground beef in skillet until brown; drain. Stir in Sloppy Joes sauce. Spoon into ungreased 13 x 9 x 2-inch baking dish. Sprinkle with cheese. Stir baking mix, milk and eggs until blended. Pour over beef mixture. Sprinkle with sesame seed. Bake 25 to 27 minutes (if using Bisquick reduced fat baking mix, bake 28 to 30 minutes), or until crust is light golden brown.
Mix ingredients together. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 minutes.