HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 9 ingredients in mixing bowl. Mix at medium speed for 5 minutes. Fold in the drained pineapple and pecans. Bake at 350° for 30 minutes or until done in a 9 x 13 pan.
Mix and pour over top of cream cheese layer. Congeal. Serves 12 to 15.
Mix all ingredients except for chocolate and nuts. Spread thinly on oiled cookie sheet. (The batter will be stiff and hard to spread to the ends of the cookie sheet, but it can be done and there is enough batter.) Bake at 350° for 17 to 20 minutes. Melt chocolate in a double boiler and spread on cookies while they are still warm. Sprinkle immediately with nuts and cut.
Cook spaghetti until done. Rinse with cold water. Mix with veggies and dressing. Sprinkle with 2 tablespoons of Salad Supreme. Best if refrigerated overnight.
Place chicken, water, 2 teaspoons salt, onion salt and celery salt in Dutch oven. Simmer, covered, until tender (1 to 1 1/4 hours). Add water as needed. Remove chicken to bowl. Cool, then remove meat from bones in medium-size pieces. Remove 2 1/2 cups broth from pan; reserve. To rest of broth, add 3 quarts of water and 2 tablespoons salt. Bring to boil. Slowly add spaghettini. Cook 6 minutes or until tender-crisp, stirring occasionally. Drain well and place in a 12 x 8-inch baking dish.
Place egg whites and yolks into bowl and beat until smooth. Dip veal strips into batter until covered. Wrap Swiss cheese first, then Prosciutto around veal, then dip again into egg batter. Cover both sides with bread crumbs and place into preheated frying pan with olive oil. Sprinkle grated Parmesan cheese to taste and fry to a golden brown. Serve with Italian bread, garden salad and beverage of your choice.
Mix together flour, baking powder, cream of tartar and salt. Cut in the shortening. Beat egg and milk together; add to flour mixture. Knead, roll out dough and cut biscuits. Bake immediately or freeze. Do not thaw before baking. Bake in 425°. Bake fresh biscuits for about 10 minutes, frozen biscuits for about 20 minutes or until done.
Heat oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes, stirring often. Remove chicken from skillet and set aside. Add remaining ingredients, except onions; mix well. Bring to boiling, reduce heat to medium and cook 10 minutes. Stir in cooked chicken and onion. Simmer 5 to 10 minutes. Serves 6.
Cream butter and sugar. Add eggs and vanilla, mix well. Gradually add flour, cocoa, baking soda, and salt. Then stir in chocolate chips. Drop by spoonful on greased cookie sheet. Bake at 350° for 8 minutes. Cookies will be gooey. Do not overcook.
Preheat oven to 350. Melt margarine in 9x13 inch pan. In bowl combine flour, sugar and milk. Spoon batter over melted margarine. Spoon the pie filling over batter. Bake for 45 minutes.
Pour dry croutons in bottom of 9 x 13-inch pan. Crumble sausage over top. Sprinkle cheese over top. Mix soup, milk, mustard and 6 beaten eggs. Pour over mixture in pan. Cover with foil and refrigerate overnight. Next morning place in preheated 350 degree oven for 1 hour or until set.
In a blender, blend ingredients together until smooth and the consistency of	whipped cream. Use the drained juice only if needed. Serve for	a dip	with fresh fruit. If not sweet to suit your taste, add a little more sugar.
Brown ground beef and onion; drain. Add mushrooms and soup; simmer 10 minutes. Add sour cream; salt to taste. Serve over noodles or rice.
Cut chicken wings at the joint with a sharp knife. Discard wing tips. Scrape and push meat to one end of the bone, so that each piece resembles a small drumstick. Refrigerate, covered, until ready to use.
Spray casserole dish with non-stick coating. Mix vegetables, onion, cheese, and mayonnaise and pour into casserole dish. Cover with crushed crackers and drizzle with margarine. Bake at 350° until slightly brown but bubbly.
Chop dried beef into fine pieces; reserve a small amount. Chop onion fine. Let cream cheese get soft. Add onion and dried beef. Form into a ball and pat reserved dried beef onto the outside of ball. Refrigerate until ready to serve. Serve with a variety of crackers.
Place cherries in an 8-inch pie plate or shallow baking pan. Measure remaining cherry juice. Add water, if necessary, to measure 2/3 cup. In a saucepan, combine cherry juice, cornstarch, lemon juice, 1/4 teaspoon liquid sweetener and almond extract. Cook over low heat, stirring constantly, until slightly thickened. Pour sauce over cherries.
Brown beef and drain fat. Add beans, tomato sauce, onion, mustard and taco seasoning. Bring to a boil and simmer 2 to 3 minutes. Put in baking dish and bake at 350° for 10 minutes. Mix sour cream and chili powder; pour over top. Put back in oven for 5 minutes. Remove from oven and add shredded cheese, lettuce and tomatoes. Serve with tortilla chips.
Preheat oven to 350°. Grease and flour Bundt pan. Mix all ingredients in 2-quart bowl and beat on low speed for 30 seconds and for 4 minutes on medium, scraping the sides and bottom often. Pour batter into Bundt pan and bake for 50 minutes, then check for doneness. Bake a little longer if pick inserted in middle comes out sticky.
In a saucepan, combine sugar and cornstarch. Add vinegar and water; bring to a boil. All all remaining ingredients. Reduce heat. Simmer until heated through.
Rinse and pat turkey dry. Mix salt and oil together. Rub the outside and cavity of turkey. Use the remainder of the salt and oil mixture with the pepper and parsley; mixing well; rub this mixture in cavity and outside. Bake at 325° for the amount of time specified per pound of turkey.
Mix all together well. Pour over ice and garnish with fruit. Yum, yum. Makes a lot of drinks.
Bring to a boil: brown sugar, margarine and white syrup and boil for 5 minutes. Then add the baking soda, cream of tartar and salt. Mix well and pour over the popped corn.
Cut dried beef into pieces. Melt 1/4 cup of margarine in a saucepan; stir in 1/4 cup of flour and pepper. Add milk gradually, stirring constantly until mixture thickens. Add dry beef. Simmer for 5 minutes. Serve hot over toast, biscuits, potatoes or rice.
Mix well; place batter in 6 small pans, or in 3 and evenly cut into halves after baking to come up with six layers. Bake at 375° for 15 minutes.
Microwave: Sprinkle both sides of chicken with seasoning mix. Place chicken in a baking dish. Pour salsa over chicken. Cover with wax paper and microwave for approximately 9 minutes or until chicken is fork-tender. Sprinkle with cheese and microwave 60 seconds or until cheese melts. Serve with sour cream. Serves 2.
Slash fat edges of stake. Sprinkle all surfaces of steak with tenderizer, using about 1/2 tsp. per pound of meat. (DO NOT SALT.)
Combine diced chicken, soups and milk. In another bowl, mix melted butter and stuffing mix and pour on top of casserole mix. Bake at 325° for 40 minutes.
Melt margarine in saucepan over low heat. Turn off. Blend in flour with wire whisk; set aside. In Dutch oven, combine bouillon cubes and water. Heat over high heat until cubes dissolve. Add half and half, broccoli, soda and pepper. Bring to a boil. Stir in flour mixture. Reduce heat. Cook 5 to 8 minutes, stirring often. Yields 16 servings.
Put a handful to each berry stalk once a month in February, March and April, and again when they have small berries and in the fall.
Preheat oven to 375°. Combine sugar, flour and corn meal. Add eggs, melted butter, milk, lemon rind and lemon juice. Beat with electric mixer until blended. Pour into pie shell. Bake at 375° for 35 to 45 minutes or until top is a pretty brown. Cut while warm.
Crush vanilla wafers. Thaw orange juice. Whip orange juice, margarine and powdered sugar. Add vanilla wafers. Let mixture chill 30 minutes. Mix again. Chill again. Roll into small balls. Roll in coconut. Store in covered container. Makes 6 dozen.
Dissolve yeast cakes in warm tap water. Stir and keep warm. Mix oil, eggs and buttermilk; add to yeast. Sift together flour, sugar and salt. Add flour mixture to liquid until firm. (Do not beat too much.) Knead on a floured board or pastry cloth. Shape in a ball in a greased bowl. Cover. Let rise double. Punch down. Let rise double a second time. Roll out; cut in biscuit shape (fold over for Parker House style). Let rise. Cook at 350° for 15 to 20 minutes. Yield: 4 to 6 dozen.
Cook squash until tender; drain. Mash with potato masher. Add margarine; beat egg, onion, bell pepper and mayonnaise. Stir well. Put in greased casserole dish. Brown bread real crisp. Crumble up bread and sprinkle on top of casserole. Bake at 350° until done (about 1 hour).
Cream the sugar and shortening. Add egg. Alternate milk and dry ingredients. Lastly, add apples, raisins and nuts. Mix only until blended. Pour into muffin tins (15 or 18). Bake for 30 minutes at 350°. Can be frozen.
Brown onion in hot fat. Add beef, pork, rice and seasonings. Mix well. Cook separated cabbage leaves in boiling water for several minutes until soft enough to roll. When cool, place 1 heaping tablespoon of meat mixture on each leaf and roll up and tuck in sides. Take 1/2 of the sauerkraut and place in bottom of saucepan, then cabbage rolls in layers, then the other half of the sauerkraut. Pour 1 can of tomato soup and enough water to cover. Cook slowly in covered saucepan about 1 hour.
Crush crackers; combine with 1 cup powdered sugar and 1 melted stick oleo or butter. Put crumbs in a 9 x 13-inch dish and save some crumbs for top. Mix Cool Whip, Eagle Brand milk and frozen juice; spread on crumbs. Sprinkle some crumbs on top.
Cook hot dogs until cooked. Heat beans until hot. Only cook 239 beans! One more is 240.
Spray 9 x 13-inch pan with nonstick vegetable spray. Put undrained pineapple in pan. In a separate bowl, mix sugar and flour; sprinkle over pineapple. Sprinkle cheese on top. Mix crackers and butter in separate bowl and cover pineapple with butter/cracker mixture. Bake uncovered at 350° for 30 minutes.
Cream butter and sugar; add eggs one at a time. Add dry ingredients and beat thoroughly. Add buttermilk and extract; mix well. Pour into well greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes or until toothpick test comes out clean.
On a plate, place two layers of paper towels. Wrap strips of bacon around each bread stick in a spiral fashion. Place on paper towel, not touching each other. Do eight at a time. Arrange in a circle. Cover with single layer paper towel and microwave 4 to 5 minutes on High or until bacon is crisp. Repeat.
Mix together and spread into a greased and floured 9 x 13 pan. Bake at 325° for 30 to 35 minutes. Cool in baking pan before cutting.
Spread Bisquick mix, pizza dough or crescent rolls on cookie sheet and bake at 325° until brown. Mix together cream cheese, sour cream, mayonnaise and Hidden Valley Ranch dressing mix. Spread this mixture over	baked crust. Sprinkle vegetables over mixture and crust. Top with cheese.
Dice onion and finely chop garlic. Heat in small amount of oil until transparent. Add ketchup, vinegar, brown sugar, liquid smoke, water, salt and pepper to taste and simmer 10 minutes. Peel and devein shrimp. Wrap with 1 strip of bacon and place in small casserole dish. Cover with barbecue sauce. Bake at 450° for 10 to 13 minutes.
Brown hamburger meat and onions in large pan. Drain off grease. Add tomato sauce and the same amount of water as tomato sauce. Bring to a boil. Reduce heat and simmer for 30 to 45 minutes. Serve with crackers. Easy!
Cut bacon into small pieces and fry crisp. Beat eggs. Add vinegar, sugar and water. Mix well and pour into bacon pieces. Bring to a boil, stirring constantly. Boil a minute or two. Do not let curdle. Remove from heat, pour over lettuce, dandelion or steamed shredded cabbage. Add a little salt and stir.
Drain and dry olives with paper towels. Mix cheese, garlic and lemon	juice until soft and fluffy. Shape cheese over olives with wet fingers to cover completely. Roll coated olives in chopped peanuts and chill. Makes 18.
Combine in blender, milk, sugar, water, oleo and corn syrup. Blend until smooth and thick. Put in jar in refrigerator.
Place cabbage head into pot of boiling water. Turn off heat and let cabbage stand in hot water about 10 minutes to soften. Mix the cooked rice, one chopped onion, 1 teaspoon salt, pepper, ground beef and egg. Drain cabbage leaves. Spoon mound of rice mixture into center of leaf, tuck in sides and fold ends over	securely. Place stuffed cabbage leaves, seam side down in glass dish. Add tomatoes, onions, bouillon and 1 teaspoon salt. Place in	325° oven for one hour, covered. Remove cover, add lemon juice and brown sugar; continue cooking, uncovered, 30 minutes longer.
Mix sugar and cornstarch. Add water gradually, stirring constantly. Boil 5 minutes. Remove from heat. Add butter, lemon juice and nutmeg.
In microwave or over stove, melt chips and butter, add other ingredients (except vanilla). Bring to a boil. Cook about 6 minutes. If cooked over stove, stir constantly. Add vanilla.
Cook broccoli according to package. While broccoli is cooking, mix together mayonnaise, chopped onion, grated cheese and soup. Put broccoli in a casserole dish. Pour mixture over top. Sprinkle with stuffing and bake for 1 hour at 350°.
Cut chicken breasts in half. Mix cream cheese, mustard and honey; coat chicken breasts. Put in ungreased pan and top with salad dressing. Bake, covered, at 350° for 45 to 60 minutes. Serve topped with cheese or over rice and topped with cheese.
Cook and drain	broccoli and place in a 9 x 13-inch pan or glass dish. In a large bowl, mix together the meat, soup, mushrooms, lemon juice and mayonnaise. Make the dressing per the directions	on package and spread over the mixture. Bake for 1 hour at 350°.
Preheat oven to 375°. Dip chicken in buttermilk, then in seasoned flour. Brown for 5 minutes, turning frequently. Cover and reduce heat to 325°. Cook for 15 minutes, turning occasionally. Remove cover and fry another 5 minutes.
Stir constantly until it comes to a boil. Boil for 1 minute or until thick.
Brown meat in heavy pot. Add all other ingredients. Cover. Simmer 2 hours. Cabbage does not get mushy due to lemon juice and tomatoes. Good served with cornbread. Serves 8.
Combine cucumber, onion, sweet pepper and whole garlic cloves. Add salt. Cover with cracked ice; mix thoroughly. Let stand 3 hours; drain well. Remove garlic.
Drain juice off pickles and pour sugar over pickles. Pour vinegar over this. When sugar melts let sit overnight.
Mix peas, celery and onions together in casserole dish. Melt butter; add to stuffing mix. Pour over pea mixture. Bake at 350° for 25 to 30 minutes.
Mix dressing and soy sauce. Marinate chicken 3 hours or overnight. Cook on grill or bake.
Prepare jello with 1 cup hot water, then 1 cup cold water. Let set slightly, then add cheese, celery and drained pineapple. Fold in whipped cream. Refrigerate.
For each cookie: Spread 1 tablespoon Marshmallow Creme between 2 crackers. Kroger crackers come in 2 x 2-inch squares.
Drain and rinse beans. Drain corn. Mix together with pepper and onion in a refrigerator bowl. Combine remaining ingredients with wire whisk; pour over veggies and stir to coat. Cover and refrigerate overnight.
Combine ingredients and press in 9 x 14 Pyrex pan. Bake at 350° for 25 minutes. Cool.
Cool. Roll out and cut with cookie cutters. Put hole in top with nail for string. Dry for 6 to 7 days in dry warm place.
Mix softened cream cheese and chocolate together. Add sugar. Mix well. Blend in vanilla, salt and nuts. Spread into well-greased pan. Chill 15 minutes or until firm.
Make instant pudding according to box. Add peanut butter and Cool Whip. Whip all together and refrigerate in serving dishes. Makes 8 servings.
Saute the garlic, celery, onion and tomatoes. Add the beef stock, mushrooms and Worcestershire sauce. Simmer for 20 minutes.
Boil chicken in water until tender. Cool, bone, skin and chop chicken. Place chicken, onions and Veg-All in a 9 x 13 x 2-inch pan. Season to taste. Combine broth and soup; pour over chicken and vegetables. Combine flour, milk and butter. Spoon over top of mixture. Bake at 400° for 1 hour until brown and bubbly. Yield: 4 to 6 servings.
Combine Crisco and sugars, cream thoroughly. Add vanilla, eggs and cream mixture again thoroughly. Add flour mixture and cream again thoroughly. Add chocolate chips and nuts. Bake 12 minutes in a 350° oven.
Saute sausage and drain. Saute vegetables and drain. Cook soup according to directions. Add 1 extra cup of water and a cup of rice. Cook with soup until rice is tender. Combine all ingredients. Add cream of chicken soup. Mix well. Bake in deep casserole dish one hour or until brown. Drain grease from top when done.
Mix all ingredients together and baste on turkey. Wet brown paper bag inside, then put turkey in it and cook at 350° for 30 minutes per pound. Make sure you put a baking pan under paper bag.
Blend the first 4 ingredients. Pour into pie shell. Bake for 20 minutes at 375°. Let stand 15 minutes.
Marinate your London broil for 4 hours or longer. Broil on 350°, or it's great on the grill! Baste as it cooks with marinade sauce.
Brown sausage, ground beef, onion and bell pepper; drain off excess grease. Transfer mixture to large soup kettle. Add chili powder and salt and pepper to taste. Stir in diced tomatoes and chili. Bring to boil; reduce heat to simmer for 20 to 25 minutes.
Combine butter, salt, onion, soup, sour cream and cheese. Stir well, then mix with thawed potatoes. Pour into 3-quart casserole. Top with 2 cups crushed corn flakes mixed with 1/4 cup melted butter. Bake at 350° for 45 to 60 minutes or until bubbly and brown on top. Can be made in advance. Serves 6.
Bring first 5 ingredients to a boil and cook 1 minute, stirring often. Remove from heat. Pour into a lightly greased 13 x 9 x 2-inch baking dish and set aside. Combine butter, brown sugar and pecans; set aside. Combine flour and 2 teaspoons sugar; cut in shortening or butter with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 3 or 4 times. Roll dough to a 12 x 8-inch rectangle; spread with pecan mixture, leaving a 1/2-inch border. Starting with long side, roll up jellyroll fashion. Cut roll into 1/2-inch slices; arrange slices over peach mixture. Bake at 400° for 25 to 30 minutes or until lightly browned. Yield: 12 servings.
Sift flour, soda and salt together. Combine egg with vinegar, lemon rind and vanilla.
Mix together all ingredients. Knead in bowl (until arm is tired) then divide into 6 parts. Brush with melted oleo, cover and let rest in warm place for about 20 minutes. Roll out on floured cup towel and stretch where necessary. Brush oleo on rolled out dough. Sprinkle with crumbs (crushed vanilla wafers and bread crumbs or corn flakes). Add slices apples with skin. Sprinkle with at least 1/2 cup of cinnamon sugar. Add pecans and coconut in layers. Then roll into log, pinch ends and brush with melted oleo. Bake at 350° for 45 to 60 minutes. Butter and sprinkle sugar on top.
Brown and set aside beef and onion. Make batter of remaining ingredients. Pour 1/2 of batter into greased baking dish. Put beef mixture on top of batter. Pour salsa on top of beef. Add layer of shredded cheese. Top with remaining batter. Bake at 325° for 50 to 60 minutes.
Mix water, sugar and vinegar together. Put ham and the mixture in crock-pot and cook on low for several hours.
Melt oleo or butter in glass dish or pan. Mix the ingredients together to make a batter (except the fruit). Pour batter into dish with melted butter. Put fruit on top of batter. Batter will come to top and form a crust when baked. Bake in 350° oven until brown on top. Very good served warm with ice cream.
Blend in blender egg yolks, lemon juice, garlic powder and cayenne; blend for 3 seconds. Slowly add melted butter, blending until smooth. Chill. Before serving, stir in sour cream and Dijon mustard. Makes 1 3/4 cups. Serve with assorted vegetables.
Sift dry ingredients. Add oil and egg to creamed ingredients. Add vanilla, then dry ingredients. Form into 1-inch balls. Dip glass in sugar and flatten balls. Bake at 375° for 10 to 15 minutes on ungreased cookie sheet.
Cook and stir meat, pepper and seasoning mix in large skillet until meat is brown. Stir in water, beans and tomato sauce. Bring to boil. Reduce heat to low, cover and simmer 10 minutes. Stir in corn. Return to boil. Remove from heat. Let stand 5 minutes. Serve with rice.
Combine potatoes, salt and marshmallows. Have peanuts ready on	waxed paper or board.	Drop mixture by tablespoons onto nuts; roll into balls. Pan-fry in hot shortening until lightly browned. Makes 15 to 20 small balls.
Thoroughly combine cream cheese with milk and Worcestershire sauce. Drain and flake crab meat. Add to cream cheese mixture, along with onion. Turn into greased 8-inch pie plate or small, shallow baking dish. Top with almonds. Bake at 350° for 15 minutes, or until heated through. Keep spread warm over candle or on hot tray. Serve with crackers.
Preheat oven to 350°. Grease 9 x 13-inch pan. Mix cake mix, melted margarine and 2/3 cup evaporated milk. Batter will be thick. Spread 1/2 of batter into pan. Bake 15 minutes.
In skillet, beat butter and garlic until sizzling. Dip shrimp in egg and quickly drop in skillet. Saute quickly over high heat 2 to 4 minutes. Add white wine, salt and pepper. Serve over a bed of rice. Makes 5 servings.
Mix all ingredients together by hand. Pour into 9 x 13-inch pan and freeze. Cut into squares for serving when frozen.
Preheat oven to 325°. Combine butter, sugar and water in small saucepan and bring just to boil. Remove from heat. Add chocolate chips plus extract; stir constantly until chocolate melts. Place chocolate mixture in large bowl. Beat in eggs by adding one at a time. Combine flour, salt and baking soda in a small bowl. Gradually add dry ingredient mixture to the chocolate batter. Add nuts. Spread batter into greased 13 x 9 x 2-inch baking pan. Bake 50 minutes. Cool and cut into squares. Makes 4 dozen 1 1/2-inch squares.
Mix well all ingredients together and pour into casserole dish. Bake 30 minutes (depends on oven) at 350°.
Mix and press in 9 x 13-inch pan. Bake 10 minutes at 350°.
Melt margarine in a large skillet. Brown venison and drain. Cook egg noodles according to package directions. Drain and set aside. Saute onions and peppers in skillet. Add browned venison, soup, milk and mushrooms and mix well. Heat through. Remove from heat. Season to taste and stir in sour cream. Mix well. Serve over noodles.
Brown ground beef, onion, celery and bell pepper. Drain and add soy sauce. Add cooked rice; mix well. Turn heat to low. Place lid on skillet and steam for 10 minutes. Add more soy sauce when served, if needed.
Brown sausage and drain grease off. Line a 9 x 13-inch greased casserole dish with the sausage. Break bread into bite size pieces and spread over top of sausage. Sprinkle grated cheese over sausage layer. Beat eggs, salt, mustard and milk; pour this mixture over the cheese layer. Pour melted butter over top. Put in refrigerator and leave overnight. Bake for 1 hour at 350°.
Mix Bisquick, milk and cheese; beat hard. Drop dough by tablespoons onto greased cookie sheet. Bake at 450° for 8 to 10 minutes or until golden brown.
Make corn bread batter as directed on package. Stir in corn. Brown meat in skillet. Remove meat from skillet, draining meat well. Pour half of batter into skillet on top of meat drippings. Add meat, cheese, onion and peppers. Top with remaining batter. Bake at 350° for 1 hour or until done.
Wash and soak beans overnight in cold water. Next day, drain and cook in 1 1/2 quarts water until tender. Drain again.
In a large bowl, which is capable of being covered tightly, beat egg; add salt, cooking oil and sugar. Blend well. Add 1 cup hot water. Blend well. Add 2 cups flour. Blend well . Add yeast and blend well. Add 2 more cups flour and blend. Cover and refrigerate. When doubled in size, punch down dough. Form rolls by hand or roll out and cut with biscuit cutter. Dip half of roll in butter and fold over. Place on greased cookie sheet. Allow to rise in warm place until doubled in size. Bake until golden brown in a 425° oven.
Slice banana on crust. Put pineapple on top of banana. Mix milk with Jell-O pudding. Pour Cool Whip on top of pudding mix. Put in freezer for 1 hour.