HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except chicken wings in large roasting pan. Wash chicken wings and cut into two pieces. Add to sauce. Marinate in refrigerator, turning several times. Leave in refrigerator overnight. Turn again before baking. Bake at 350° for 30 minutes, then at 450° for 15 minutes. Place under broiler a few minutes until brown and crispy.
Mix together beef, bread crumbs, egg, milk, onion and seasonings. Form into small balls. Brown meat in oleo. Add garlic, beef extract and flour that has been blended in the bouillon. Cook over low heat until sauce is thick. Just before serving, stir in sour cream. Serve with hot buttered noodles.
Dissolve yeast in lukewarm water. Cream sugar, shortening and salt. Add boiling water. Add a little flour to cool. Add egg mixture and a little flour. Add water, yeast and rest of flour. Roll and put in icebox. Remove 1 1/2 to 2 hours before cooking.
Mix and boil until soft ball forms in cold water. Before removing from stove, add 3 tablespoons butter. Remove from stove and let cool. Do not stir until cold. Beat.
Mix all together in bowl or saucepan and mash beans to desired consistency. If too thick, add some of reserved juice.
Combine eggs, sugar and oil. Add salt, cinnamon, walnuts, baking soda, flour and vanilla. Fold in apples. Bake in a greased and floured 9 x 13-inch pan at 350° for 50 minutes. Needs no frosting.
Grease a 9-inch square pan. Combine sugar, flour and cinnamon. Cut in the butter until crumbly. Sprinkle over apples. Bake for 40 to 45 minutes at 350°. Serve warm.
Stir milk and oil in to beaten eggs. Mix dry ingredients together, then add egg mixture and remaining ingredients. Beat well and pour into well-greased 9 x 11-inch pan. Bake at 425° for 30 minutes.
Brown the ground beef and onions. Drain. Add other ingredients and simmer over low heat until most of the liquid is absorbed. Easily increased for more than 1 pound.
Put in dish. Cover with crushed potato chips. Bake 25 minutes at 350°.
Cook rhubarb until soft. Add sugar and blueberry pie filling. Stir and put into jars. Keeps well frozen.
Pour milk over oats and let stand while creaming sugar and shortening. Add eggs to these four ingredients and stir in flour, cinnamon and raisins and drop by heaping teaspoonfuls on greased and floured baking tin. Bake in preheated oven at 350° for about 20 minutes or until brown. Yields about 5 dozen cookies.
Mix caramel pieces with flour; add apple pieces, caramel topping and lemon juice. Put into pie shell and sprinkle pecan pieces on top. Bake in preheated oven at 375° approximately 40 minutes. Enjoy!
In a small bowl, combine flour, baking soda and salt. In a large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture, then stir in M&M's with a spoon. Drop by the spoonful onto a baking sheet. Bake about 9 minutes at 350° or until light brown.
Preheat oven to 350°. Combine honey, mustard and lemon juice. Butter bottom of 9 x 9-inch square pan. Add chicken. Season with salt and pepper. Top with honey mixture. Bake for 30 minutes. Turn and bake 30 minutes more.
Mix flour, baking powder, cream of tartar, salt and sugar together. Add Crisco and cut into dry mix then add the milk. Roll out dough and cut into biscuits. Bake at 425 degrees until golden brown.
Cut cheese into cubes. Place in a saucepan with 1/4 cup butter. Heat over medium until melted and smooth, stirring often. Place vegetables in a 1-quart casserole dish. Pour cheese mixture over and mix well. Melt remaining butter. Stir in cracker crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20 to 25 minutes. Serve at once. Makes 4 servings.
Blend butter, sugar and vanilla in mixing bowl. Add eggs and beat well with a spoon. Combine dry ingredients and add gradually to egg mixture until well blended. Spread in greased square pan. Bake at 350° for 40 to 45 minutes.
Saute vegetables in butter until tender; set aside. Brown sliced sausage and drain. Combine sausage, vegetables and cream. Simmer 2 minutes. Add cheese and serve over cooked fettucine. Serves 6.
Heat oven to 400°. Mix ham, beans, corn, cheese, onion and Worcestershire sauce. Turn into greased 1 1/2-quart casserole. Cover and bake 15 minutes. Mix remaining ingredients; spoon over hot meat mixture, spreading batter evenly to edge of casserole. Bake uncovered for 20 minutes. Cut into wedges. Invert each onto plate. Makes 4 servings.
Preheat oven to 350°. Combine first 6 ingredients well with mixer. Combine brown sugar and cinnamon in separate bowl. Spread 1/2 cake batter into 13 x 9-inch greased pan. Sprinkle with 1/2 of brown sugar mixture and swirl with knife. Spread rest of batter, sprinkle with rest of brown sugar, and swirl again. Bake for 40 minutes. Remove from oven. Cool. Mix powdered sugar, vanilla with enough milk to make a smooth glaze. Spread on cake.
Cook macaroni; drain. Brown beef with celery; drain. Stir in spaghetti sauce and mushrooms. Simmer 15 minutes. In large bowl, combine cooked macaroni, eggs, Parmesan cheese and garlic salt; toss lightly. Place mixture in greased 9 x 13-inch pan. Press evenly in bottom of pan. Pour meat mixture over macaroni; cover with foil.
Core, pare and cut 6 apples in halves, crosswise. Boil 1 cup sugar with 1 1/2 cups water and 1/4 cup cinnamon hearts for 5 minutes. Add apple halves and simmer until just tender. Put apples and pink syrup in a Pyrex dish. Serve around a roast or use as a dessert with whipped cream. Yields 2 halves per person.
In a large skillet, combine the potatoes, ham, onion and green pepper in the oil over moderately high heat. Cook 8 to 10 minutes, stirring constantly. Pour beaten eggs over the mixture; continue to stir until eggs are set. Serve hot.
Wash berries and place in a 2-quart casserole dish. Combine sugar and flour; add water, small amounts at a time. Stir in lemon juice. Mix well and pour over berries. Bake for 15 minutes at 350°. Remove from oven and place crust on top, slitting in 3 to 4 places.
Melt candy bars and marshmallows in milk in a double boiler; cool. Whip the whipping cream and fold into cooled mixture. Pour into crust and chill.
In a medium bowl, whisk together oil, lemon juice, oregano, mustard, salt and pepper. Mix in the tomatoes, Feta cheese and parsley and allow to marinate. Add to cooled pasta and toss gently. Serves 4 to 6.
Preheat oven to 350°. Mix dry ingredients together (sugar, flour, salt, baking powder, baking soda and cinnamon). Beat eggs with fork. Add vanilla and mix together with grated zucchini. Add zucchini mixture to dry ingredients, alternating with oil. Blend in nuts (optional). Lightly grease and flour two bread pans. Bake for 1 hour. Yields 2 loaves.
Cook noodles and drain. Cook onion and green pepper in butter until tender. Stir in soup, mushrooms, pimento, milk and basil. Lay 1/2 the noodles in a 13 x 9-inch pan. Top with half each the sauce, cottage cheese, chicken and American and Parmesan cheeses. Repeat layers except for the last 2 cheeses. Bake at 350° for 45 minutes. Top with remaining cheeses. Bake a few minutes more. Makes 8 to 10 servings.
Drain kraut. Mix all together and chill overnight. Add pimento for color, if desired.
Bring water and margarine to a boil; remove from heat and stir until margarine is melted. Whisk in flour. Whisk in eggs, one at a time; blend very well. Spread in 9 x 13-inch pan (sprayed with Pam); bake 30 minutes at 350°.
Mix cherries, pineapple, sugar, cornstarch together and cook until thick. Stir in dry jello and let cool. Add bananas and nuts. Pour into pie shells and refrigerate until ready to serve.
Layer in 3-quart serving bowl: lettuce, macaroni, cucumber, tomatoes, tuna, green peas and Cheddar cheese. Spread salad dressing or mayonnaise over salad, sealing to edge of bowl. Cover. Refrigerate several hours or overnight. Toss to serve. Yield: 8 servings. Preparation time: 20 minutes plus refrigerating.
Arrange nuts, flat sides up, in butter in deep 9-inch pie pan. Pat brown sugar over nuts. Roll out 1/2 of pastry 1/8-inch thick and line pie pan. Mix remaining ingredients and spoon into pastry; cover with top crust. Seal edges well and cut a few slashes in top crust. Bake in preheated oven at 375° for about 40 minutes. Cool for 5 minutes, then carefully turn out on serving plate.
Scald milk. Heat to boiling point. Add butter, sugar and salt. Cool. Dissolve yeast and water. When milk mixture is cool, add yeast. Mix well and add enough flour to make soft, not sticky, dough. Put in greased bowl and grease top of dough. Cover with damp cloth. Let rise until doubled. Punch down. Make into rolls, coffee cakes, buns, etc. Let rise until double and bake at 375°.
In saucepan, over medium heat, heat oil. Add broccoli and cook until tender-crisp. Add soup, Worcestershire sauce and rice. Heat thoroughly. Serves 2.
Sift flour and chocolate powder. Mix with milk until batter is smooth. Add sugar, 1/2 teaspoon vanilla, eggs and butter; blend well. Make very thin crepes with batter; allow to cool.
Melt butter in hot Dutch oven. Saute onion until golden. Add chuck and brown lightly. Now add tomatoes, cinnamon stick, salt and pepper. Simmer, covered, 1 1/2 hours until meat is fork-tender. Skim off fat. Refrigerate stew, covered.
Boil chicken until well done. Add coarsely chopped onions. Grate potatoes into white cloth over a bowl, catching all liquid. Discard this juice," but save the starch portion and add back to potatoes. Separate chicken from broth and remove bones and skin.
Mix well. Pour into greased 9 x 13-inch pan. Bake at 350° to 400° for about 45 minutes.
Mix cheese and sausage, then add Bisquick. Bake at 350° for 15 to 20 minutes.
Cook everything together with just enough water to cover. Bring to a boil on high. Reduce heat to a steady simmer. Cook until tender. Good with cornbread.
Mix warm water, yeast and sugar and let set for 2 minutes. Stir. Let set for 5 minutes. Mix 1/3 cup water, olive oil, salt and flour. Add to first group of ingredients. Mix well. Knead. Let rise 1 1/2 hours. Grease well one large pizza pan. Bake at 350° for 20 minutes.
Thicken 2 cups beef broth by mixing well flour and 1/2 cup cold broth, or lukewarm (not hot); flour will lump, stir well. Pour in broth when it boils. Add chopped onions. Cook about 3 minutes. Add beef. If gravy is too thick, add more broth. Cook 5 minutes. Pour in baking dish and bake 20 minutes at 400°.
Mix all ingredients except grated cheese. Grease pan or skillet. Pour half the mixture into skillet and sprinkle on cheese. Do not stir. Cover with remaining mixture. Bake at 350° for 40 to 45 minutes.
Put drained Veg-All in a greased casserole dish. Mix cheese, mayonnaise, celery and onions, then spread over Veg-All. Melt oleo and mix with crackers. Sprinkle on top and bake for 30 minutes at 350°.
Boil sugar, Karo and water until thread spins. Add the peanuts and then stir continuously after the peanuts are added. Cook until it turns a brownish gold. Take from fire. Add butter, salt and soda. Pour onto buttered board and cool.
Grease an 8 x 12-inch baking dish and combine the first 4 ingredients and 1 cup cheese. Blend soup and 3/4 cup milk. Bake, covered, for 15 minutes at 350°.
Bring to a boil and boil for 5 minutes. Turn the heat off. Add peanut butter, marshmallows and vanilla. Pour into greased dish. Cool and cut into 1 or 2-inch squares.
Cream oleo and powdered sugar. Add remaining ingredients. Mix well and store in refrigerator overnight. The next morning, roll small dabs (size of walnuts) and place on greased cookie sheets for 15 minutes at 375°. Let cool. Roll in powdered sugar and store in airtight container.
Cut off 2 large sheets of foil. Lay them like a cross. Onto foil slice potatoes, carrots and onion. Sprinkle with salt, pepper and margarine. Fold foil to seal pouch securely. Grill until done, 55 to 60 minutes. Open pouch and sprinkle cheese over vegetables. Close pouch; return to grill until cheese melts, about 1 minute. Serves 6.
Preheat oven to 350°. In a microwave-safe dish, brown meat with water*, stirring occasionally. Drain and set aside.
Cover raisins with water. Cook until water is absorbed. Add applesauce, eggs, liquid sweetener and oil; mix well. Blend in sifted dry ingredients. Add vanilla. Spoon batter into 2 greased and floured 8 1/2 x 3 1/2-inch loaf pans. Bake in preheated 350° oven for 1 hour, or until cake tests done. Yields 16 servings.
Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seed. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4 to 6 weeks in the refrigerator. Yields 12 to 16 servings.
Cream margarine and sugar. Add vanilla and chopped nuts, then add flour and mold into small balls. With a teaspoon, press an indentation in top of each ball (for frosting after baking). Bake at 300° for 30 minutes. Let cool and add frosting.
Combine 1 tablespoon flour with salt. Dredge meat in mixture. Heat skillet and add 2 tablespoons butter. When heated, add sirloin strips and brown quickly, flipping meat to turn all sides. Add mushrooms, onions and garlic. Cook 3 or 4 minutes until onion is barely tender. Remove meat and mushrooms. Add 2 tablespoons butter to pan drippings. When melted, blend 3 tablespoons flour. Add tomato paste slowly. Pour cold meat. Cook and stir until thickened. Return meat and mushrooms to skillet and stir in sour cream and sherry. Heat briefly. Keep warm over hot water. Serve over hot buttered noodles.
Mix flour, sugar, soda, salt, nutmeg and cinnamon. Add oil, water, eggs and pumpkin to dry ingredients; mix well. Add nuts and raisins. Pour into 3 medium loaf pans, well greased. Bake at 350° for 1 hour or until tests done.
Mix by hand. Bake in 3 large 9-inch layers at 300° for 30 to 40 minutes.
Saute onion in 3 tablespoons butter, heating through, not browning. Add ground beef, plus 3 teaspoons salt and 1/8 teaspoon pepper. Spread into 2 quart baking dish. Spread 3 cups cabbage; cover with meat mixture. Top with 3 cups cabbage. Spoon over top, 10 1/2 ounce can of condensed tomato soup. Bake covered 1 hour in 350° oven.
Combine soft oleo, sugar, mashed potatoes and melted chocolate. Add eggs. Combine flour and soda; add to other mixture and add milk. Add raisins and nuts. Bake in 2 greased and floured 8-inch round pans. Bake at 350° for 1 hour. Let cool and ice.
Place tomato quarters, juice, salt and pepper in small pan. Bring to a boil. Simmer until tomatoes begin to soften. Remove from heat. Stir in sweetener, bread and margarine. Serve. Equals 1/2 #A limited veggies, lunch bread and 1/6 fat allowance.
Cream butter, Crisco and sugar until fluffy; add eggs. Mix flour and baking powder and add to mixture alternately with milk. Stir in extracts. Bake in tube pan for 1 1/2 hours at 325°.
Partially freeze steak; slice across grain into 2x1/4 in. strips. Brown steak in oil in a skillet over medium-high heat 4-6 minutes. Add beef broth and next four ingredients. Reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Combine cornstarch, sugar and soy sauce; stirring well. Add to beef mixture and bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Add tomato wedges and toss gently. Serve over rice.
Mix first 3 ingredients together; press in a long pan. Melt chocolate chips in the top of a double boiler. When all chips are melted in a smooth mixture, pour over top of candy. Let cool 30 minutes before cutting into bars.
Mix Cool Whip, egg and lemon cake mix together by hand. (Batter is very stiff.) Roll cookie dough into a log shape and coat lightly with 10x sugar. Pinch off small pieces of cookie dough (approximately quarter size) and drop in 10x sugar. Place on greased cookie sheet and bake for 10 to 12 minutes at 350°.
Dredge meat in flour; set aside. In Dutch oven, melt butter over medium heat until golden brown. Add meat and brown well. Sprinkle with any leftover flour and salt, allspice, bay leaves and 1 1/2 cups water. Stir to loosen pan drippings. Cover; simmer 1 hour and 15 minutes. Stir occasionally until meat is almost tender. Add carrots and onions and more water, if necessary, to cover and simmer until meat and vegetables are tender. Discard bay leaves. Serve with mashed potatoes and pickled beets.
Beat eggs, sugar and oil. Sift dry ingredients together. Then add to egg mixture. Fold in carrots, nuts, raisins and flakes. Bake at 350° for 1 hour.
In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill. Yields 6 to 8 servings.
In medium skillet, saute onion in oil. Add remaining ingredients, except cheese. Bring to a boil; reduce heat and simmer, uncovered, 5 to 10 minutes. Place zucchini mixture in an 8-inch square baking dish; top with cheese. Bake, uncovered, in a 375° oven for 10 minutes, or until cheese melts. Makes 6 to 8 servings.
Mix all ingredients together; beat smooth. Use as needed. This will keep in refrigerator several weeks.
Put 1/2 of stuffing mix and spice packet on bottom of a casserole dish. Mix the soups and sour cream together in a bowl, then put broken up chicken on top of stuffing mix, then soup mixture on top of that, then add the rest of the stuffing mix and season pack on top. Pour over the broth and melted butter. Bake for 1/2 hour to 45 minutes at 350°.
In a blender container or food processor bowl, combine garbanzo beans, mayonnaise or salad dressing and Green Goddess salad dressing. Cover and blend until mixture is smooth. Spread about 2 tablespoons of the mixture over each lahvosh cracker. Sprinkle shredded lettuce, shredded Cheddar cheese and sliced almonds over each cracker. Layer lahvosh, 3 in a stack, to form 4 stacks. Cover the salads with clear plastic wrap; refrigerate up to 4 hours. Makes 4 servings.
Slice onions and separate into rings; set aside. Mix flour, corn meal, salt, sugar and egg together. Add milk to the thickness or thinness to suit you, just so it sticks to onions. Drop into hot oil in deep fryer or saucepan until golden brown.
Line jelly roll pan with foil. Put soda crackers (salt side up) in pan. Heat butter or margarine. Add brown sugar. Boil hard for 3 minutes. Pour over crackers. Bake for 5 minutes at 400° until crackers float. Cool for just a second. Sprinkle with chocolate chips. Spread when melted. Top with chopped nuts. Cut when warm.
Preheat oven to 350°. Spray or butter a 15 x 12-inch jelly roll pan. Line the pan with heavy wax paper and spray again. In a large skillet, melt the butter. Using a whisk, blend in the flour and pepper. Gradually stir in the cream and cook until thickened. Beat in the cheeses. Gradually add the egg yolks, stirring constantly. Beat the egg whites and 1 teaspoon of salt until foamy. Add 1/2 teaspoon of cream of tartar and continue beating until stiff. Carefully fold into the cheese sauce, one-third at a time. Pour into the prepared pan. Bake for 20 minutes, or until the center, when touched, feels firm. Turn the sheet of souffle out on a sheet of aluminum foil.
Grease and flour a 9 x 13-inch pan. Spread in the pan the chopped pecans and coconut. Mix the cake according to directions and spread on top of nuts and coconut.
Sift flour and salt into a mixing bowl. Cut butter into the flour with a pastry blender until the mixture resembles coarse meal. Sprinkle on the ice water a little at a time, blending it quickly into the dough by gathering up the mixture, working it lightly with your fingers, then squeezing it together. (Work fast as the mixture must stay cold.)
Lightly coat eggplant slices with flour. Brown on both sides and set aside. Preheat oven to 375°. Brown meat, then stir in tomato sauce and salt. Simmer 1 or 2 minutes.
Melt the butter; stir in the brown sugar. Refrigerate until cool. Add the sour cream and vanilla. Chill; serve with fruit.
Combine sugar, vinegar and peppers; bring to a rolling boil. Cook 7 minutes. Add Certo and stir. Take off heat; let stand 5 minutes. Add a few drops of food coloring; pour into jars and seal. This is good with beans, meats, etc. It can also be used as a snack. Spread Ritz crackers with cream cheese and top crackers with Pepper Jelly.
Mix together pudding and milk. Blend in Cool Whip. In a 9 x 13-inch dish, layer graham crackers (do not crush); then add pudding mixture. Repeat until you've made 3 layers, finishing up with crackers on top.
Pour croutettes stuffing mix into large mixing bowl. Set aside. Cook celery and onion in margarine until tender. Add to stuffing mix, tossing gently. Stir lightly while adding hot water. Gently stir in walnuts.
Peel and slice cucumbers and let stand overnight in brine made with 1/2 cup salt to 3 quarts water. Slice thin or chop fine the onions. Mix sugar, spices, flour and vinegar. Add cucumbers, onions and pimentos. Cook 10 minutes. Pack in jars while hot and seal at once.
Cut up chicken; combine ingredients in order given and mix well. If stock is used in place of milk, use less salt. Pack mixture in two generous sized buttered ring molds and bake in slow oven (325°) for 45 to 60 minutes. Allow chicken rings to stand for 10 minutes or longer in a warm place (this insures easy removal), then turn onto two large platters and fill centers with mushroom sauce.
Drain juice from beets and add water if necessary to make 1 cup. Heat everything (except beets and eggs) to boiling. Pour hot liquid over beets and cover. Refrigerate 12 hours. Remove beets and place eggs in beet juice. Place beets on top of the eggs. If necessary, add enough water to cover eggs completely with beet juice. Cover. Refrigerate 48 hours. Slice eggs lengthwise to serve. Great for a picnic.
Mix beef, onion, egg, bread, salt and pepper; shape into 16 meatballs. Brown in skillet (use shortening if needed). Pour off drippings. Add soup and water. Cover and simmer 10 minutes, stirring now and then. Blend in sour cream. Heat. Serve over noodles. Makes 3 to 4 servings.
In spring-form pan, fill bottom and sides with open ladyfingers. Fill sides first, then go across bottom.
In mixing bowl, combine egg, broccoli, corn, onion, salt and pepper. In small pan, melt butter, add stuffing mix, tossing to coat. Stir 3/4 cup mix into vegetables. Put in ungreased 1-quart casserole dish. Sprinkle with remaining mix. Bake uncovered 35 to 40 minutes at 350°. Makes 4 to 6 servings.
Blend soy sauce, chicken broth, sugar and cornstarch in small bowl; set aside. Heat 2 tablespoons of Crisco oil in skillet. Add beef and cook over medium heat until browned. Remove beef and drippings; set aside. Heat remaining 2 tablespoons of oil in skillet. Cook carrots until tender. Add onions, mushrooms and rest of ingredients as desired (as many as can). Stir-fry until onions are tender-crisp. Stir in soy sauce mixture; cover and cook for 3 minutes. Add beef; stir-fry 2 minutes. Serve over rice.
Mix cream cheese with enough clam juice to make creamy. Drain remaining juice from clams and stir clams into cream cheese, then stir in sour cream.
Brown pork (cut into cubes) in vegetable oil. Add diced onions and celery. Cover with water. Simmer about 1 1/2 hours or until meat is tender. Add Chop Suey vegetables and mushrooms. Add a little water for juice. Add 3 tbsp. LaChoy Sauce, salt and pepper and bring to a boil. To thicken, add a little corn starch with water.
Split each frankfurter lengthwise and arrange in baking dish. Spoon 1 tbsp tomato sauce into each pocket. Spoon mashed potatoes between frankfurters. Top with grated cheese. Bake at 375 degrees for 25 minutes.
Cream sugar and butter. Add remaining ingredients. Pour into pie shell. Place pie in preheated 450° oven. Bake for 45 minutes (do not peek). To test, a silver knife inserted should be come out clean. Cool. Serve with or without whipped cream.