HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all ingredients. Bake at 350° for 30 minutes, until golden brown. Serve warm with French bread (cut into dipping pieces).
Melt butter in 9 x 13-inch baking dish; set aside. Combine flour, salt, pepper and paprika. Combine eggs and buttermilk. Dip chicken in egg mixture and dredge in flour mixture, coating well. Place in a baking dish, turning once to coat with butter. Bake chicken at 350° for 30 minutes or well done.
Combine rice and water, bring to a boil. Cover and simmer until water is absorbed. In large skillet, saute mushrooms in margarine. Stir in flour. Add milk, bouillon and pepper. Cook until thickened, stirring constantly. Add turkey, water chestnuts and rice. Mix and pour into a 7 x 11-inch baking dish. Sprinkle with sliced almonds. Cover and bake about 20 minutes in 350° oven. Makes 6 servings; 197 calories, 7 grams of fat and 40 mg. cholesterol.
Combine flour and shortening in a medium bowl, cut in shortening until mixture resembles coarse meal. Stir in cheese and milk. Turn dough out onto a floured surface and knead lightly 3-4 times. Roll to 1/2-inch thickness, cut into rounds with biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes. Yield: one dozen.
Butter the sides of a heavy 2-quart saucepan. In it, combine sugar, yogurt, cocoa and corn syrup; cook and stir over medium-high heat, until sugar is dissolved and mixture comes to a boil. Continue cooking over medium-high heat to 234°, stirring frequently. Remove from heat. Add butter and vanilla; do not stir. Cool to lukewarm (110°). Add nuts; beat vigorously until fudge becomes very thick and just starts to lose gloss. Immediately spread in a buttered 9 x 5 x 3-inch pan. Score while warm; cut when cool. Makes about 1 1/2 pounds.
Mix together and put in a 9 x 13-inch pan. Refrigerate for several hours.
Trim edges of bread. Beat egg yolk until soft. Spread on bread. Roll bread into roll slices. Mix 1 cup sugar, 1 stick butter (melted) and 1 teaspoon cinnamon. Dip bread sticks into mixture. Place on cookie sheet. Cook at 15 minutes at 400°.
Combine first 4 ingredients and beat thoroughly. Add flour. Roll small portions of dough 1/8-inch or 1/4-inch thick on floured cloth or board. Cut with assorted cookie cutters. Bake at 375° for 8 to 10 minutes. Makes about 4 dozen.
Add all ingredients.	Beat on high speed for about 6 minutes. Pour on	2 greased and floured cookie sheets. Bake at 350° for 10 to 15 minutes.	Cool.
Brown beef; add rest of ingredients. Bring to a boil, then simmer 1 1/2 hours. Stir frequently. Serve over spaghetti. Top with Parmesan cheese.
Mix water, 4 cups flour, dry milk, sugar and salt, then add softened butter and yeast. Cover and rise for 45 minutes. Add next 4 cups flour; let rise again for 45 minutes. This is a very soft dough. Pour out onto a heavily floured surface. Roll into shapes. Place on greased pans and let rise until double. Bake at 400° for 15 minutes.
Mix cake mix according to package directions. Pour 1/2 of batter into 9 x 13-inch pan. Bake for 15 minutes at 350°. Melt caramels, margarine and milk on low heat. Pour this over baked cake. Sprinkle chocolate chips and pecans over caramel layer. For next layer, pour remaining cake batter on top. Bake 20 to 25 minutes at 350°.
Flour chicken with dry ingredients then dip in margarine. Place in greased 9 x 13-inch pan. Sprinkle with cinnamon, nutmeg and brown sugar. Bake at 375° for 50 minutes. Add fruit. Bake 20 minutes longer.
Use large pan or wok for best results. Heat oil on high until hot (not boiling). Turn heat down to medium-high. First, add chopped ginger to oil and let it saut for 1 minute. Then add garlic and saut for an additional minute. Turn heat back up to high and add the rest of the ingredients. Stir constantly to ensure the mixture gets cooked by rotating the vegetables. Do this 4 to 5 minutes or until desired texture and taste. Turn heat down to medium and add soy sauce to taste and continue to stir for another minute.
Wash cranberries; crush coarsely and mix with marmalade and cloves. Cut a deep pocket in one side of each chop. Fill pockets with marmalade mixture. Place chops in a well greased baking pan. Spoon 1 tablespoon honey over each. Bake in 325° oven for 45 minutes until mostly glazed.
Melt butter and chocolate over low heat, stirring constantly. Add sugar and vanilla; mix well. Add eggs, one at a time, beating after each. Sift together the flour, baking powder and salt. Gradually blend this into chocolate mixture. Fold in nuts. Chill dough several hours. Form into small balls; roll in confectioners sugar. Bake at 350° for 12 to 15 minutes. Makes 6 to 8 dozen.
Soak beans in water overnight. Drain next morning. Add 2 quarts of cold water; salt to taste. Add ham (cut in small cubes). Simmer 2 hours. Add onion, garlic, tomatoes and lemon juice. Simmer 2 more hours. Serve with cornbread or jalapeno cornbread.
Pour juices into a gallon container. Add sugar and enough water to fill. Mix well and place in refrigerator and chill for several hours. At serving time, pour juice mixture into punch bowl and add ginger ale. Juice mixture can be frozen in a ring mold with mint leaves, lemon or lime slices and used to chill punch when serving.
Mix ingredients and pour into greased casserole. Top with paprika and a little extra cheese. Bake at 350° for 45 minutes.
Mix all ingredients in a bowl for 4 minutes at medium speed. Bake at 350° in well-greased, floured pan (9 x 13-inch) for 35 minutes or until done.
Let butter soften; then whip it in a mixer with powdered sugar (add sugar according to how sweet you want). When it is whipped, add strawberries. Excellent with Ritz crackers.
In a larger mixing bowl, add apples, eggs, sour cream and vanilla. Mix well. In separate bowl, mix sugar, flour, salt, cinnamon, nutmeg, mace and coriander. Combine dry ingredients to apple mixture. Pour into pie shell. Add the top shell. Seal and bake at 375° for 25 to 30 minutes or until golden brown.
Mash cheeses thoroughly. Mix together. Pour in pecans, Worcestershire sauce, garlic powder, pepper and Tabasco. Shape into ball and sprinkle with paprika. Chill several hours before eating.
Combine ingredients. Mix and pour into a Pam-sprayed quiche dish or pie pan. Bake at 350° for 25 to 30 minutes (browned on top).
Beat eggs well and stir in sugar, beating well. Add condensed milk, evaporated milk and vanilla, then add the Cool Whip. Pour into churn and add enough milk to finish filling churn. Freeze.
Drain salmon, pouring broth into a small bowl. Add cracker crumbs to the liquid and set aside. remove bones and skin from salmon as desired and crumble fish into a medium bowl. Add eggs and cornmeal; mix well. Add softened crackers to mixture. Shape into patties and place onto a foil-lined (spray with nonstick cooking spray) baking sheet and bake at 400° for about 25 minutes or until brown as you like. Yield: about 20 patties.
Grease and flour a 10-inch Bundt pan. Preheat oven to 350°. In a mixing bowl, cream margarine until fluffy. Add sugar and beat well. Add eggs one at a time, beating after each addition. Bake in preheated oven for 1 hour and 15 minutes.
Wash cucumbers and drain. Slice unpeeled into 1/8 to 1/4-inch slices and discard ends. Add onions and garlic. Add salt and mix well. Cover with crushed ice and let stand 3 hours. Drain well and remove the garlic. Combine sugar, spices and vinegar and heat just to boiling. Add drained cucumbers and onion slices and heat 5 minutes. Pack hot pickles loosely into clean, hot pint jars to 1/2 inch of top. Adjust lids. Process in boiling water for 5 minutes. (Start to count processing time as soon as water in canner returns to boiling.) Remove jars and complete seals if necessary. Set jars upright to cool. Sugar may be reduced to 4 cups if a less sweet pickle is desired. USDA recommends that all pickles be processed in water bath cooker for 5 to 10 minutes.
Remove seeds from peppers. Finely chop peppers in blender. Put in colander and add salt. Let drain for 1 hour. Boil sugar, vinegar and water for 5 minutes. Add peppers; cook slowly until thickened, about 1 1/2 hours. Pour, while hot, into jelly jars and seal immediately with hot, melted paraffin. Spread over cream cheese and serve on crackers.
*Use 1/2 cup cocoa for chocolate cake and omit red food coloring.
Mix first 3 ingredients and let chill a few hours. Pour over cream cheese. Serve with snack crackers.
Cut carrots into 80 (2 x 1/4-inch) strips. Combine carrots and next 4 ingredients in saucepan. Cover and cook over medium heat 6 to 8 minutes or until carrots are crisp-tender. Remove from heat. Place carrots in a shallow bowl. Reserve cooking liquid in saucepan. Add basil, lemon rind and oil to cooking liquid; set aside. Trim white portion from green onions (reserve for another use). Place green onion tops in a large bowl; add boiling water to cover. Drain immediately and rinse under cold running water. Cut tops into 20 narrow strips.
Place peaches in a lightly greased 12 x 8 x 2-inch baking dish. Set aside. Cream butter and add 3/4 cup sugar. Beat well.
Brown beef and drain. Mix meat, taco or chili mix and can of tomatoes. Simmer while rice is cooking according to package directions. Add beans to meat mixture last 5 minutes. Place by layers in 9 x 13-inch pan. Layer: rice, meat and cheese. Bake for 25 minutes at 350° or until cheese is bubbly. Serve with chips, lettuce and tomato.
Coarsely chop graham crackers with Food Chopper. Combine graham crackers, butter and sugar. Press into bottom and up sides of 9-inch spring-form pan. Combine whipped topping, pudding and sour cream in Batter Bowl with 10-inch whisk. Pour half of filling over the crust. Slice bananas with the egg slicer. Layer bananas on top. Pour remaining filling over bananas. Finely chop pecans with the Food Chopper and sprinkle over top. Sets immediately but can be refrigerated to chill.
Sift flour. Cut or mix in shortening. Add sugar and sweet potatoes. Stir in buttermilk. Use a little more flour if necessary to make a stiff dough. Toss dough on floured board and knead lightly. Roll out to 1/2-inch thickness. Cut with floured cutter or roll out with hands. Bake at 450° until golden brown. Butter biscuits while warm and serve.
Dissolve gelatin in boiling water. Cool to lukewarm. Whip sugar, peanut butter and cream cheese until fluffy. Blend in gelatin until well mixed. Fold in Cool Whip. Blend thoroughly. Pour into pie crust; refrigerate until served (1 to 2 hours).
Pour boiling water over dates and soda and let stand until cool. Mix rest of ingredients. Pour into paper lined greased loaf pans. Bake at 350° for 45 to 60 minutes.
Cream shortening and sugar. Add molasses and egg. Add dry sifted ingredients and mix well. Roll in small balls, dip in sugar and bake 10 minutes at 350°.
In a 9-inch round baking dish, combine soup, rice, milk, lemon and tuna. Bake at 400° for 20 minutes; stir. Arrange broccoli spoke fashion on rice mixture. Sprinkle with cheese. Bake 10 minutes more.
Brown hamburger and drain. Drain vegetables and mix together with soup in same skillet. Add just enough water to keep moist. Simmer about 10 minutes. Pour dressing on the top. Put lid on and simmer for 5 minutes.
Mix ingredients well. Store in covered container in refrigerator. Ready to serve in 1 hour for salad or dessert.
Combine flour, paprika and 1/2 teaspoon salt in a bag. Add chicken and shake until well coated. Brown chicken on both sides in butter and oil in a large skillet. Add sherry. Cover and simmer for about 25 minutes or until chicken is tender.
Cook gelatin, tapioca pudding mix, sugar and orange juice over low heat until thick, approximately 10 minutes. Cool. Add remaining ingredients and place in serving bowl. Chill at least 1 hour before serving. Best if chilled overnight.
Soak beans overnight or 1 to 2 hours before cooking. Put ham and beans in large cooking pot. Cover with water. Keep covered with water. When beans begin to get soft, add onion and carrot. Let simmer until done. Soup can be heated again if you have any left over.
Mix egg yolks, reserving egg whites, flour and sugar-cinnamon. Beat thoroughly, then add vanilla, milk and butter. Mix thoroughly again. Cook slowly over low heat, stirring constantly until desired thickness. Rotate layering wafers and bananas in ovenproof, deep dish or pan. Pour first mixture over wafers and bananas.
In mixing bowl, beat butter until soft. Add brown sugar and blend. Beat in eggs, one at a time. Add flour, granulated sugar, salt, cinnamon, baking powder and oatmeal. Mix tightly in batter. Add walnuts, chocolate chunks, lemon juice and vanilla. Do not overmix. Scoop cookies into 3-ounce balls and place on greased and floured baking sheet. Bake at 350° for 12 minutes.
Grease and flour bread pan. Mix oil, egg and sugar well. Add the other ingredients. Pour into bread pans. Bake at 350° for 40 minutes.
Lay crescent rolls flat and bake for 13 minutes. Mix together cream cheese, mayonnaise and dressing mix. Spread over cooled rolls. Sprinkle shredded sharp cheese over mixture. Garnish with your favorite fresh veggies.
Mix all ingredients in a large bowl; let set 12 hours before using. Keep in refrigerator. To use, oil hands, pinch off walnut size balls of dough. Place on baking pan; let set 2 hours. Bake at 375° for 10 to 15 minutes.
In 4 quart pan cook vegetables in margarine until tender. Stir in flour until well mixed. Stir in chicken broth, one can at a time slowly. Stir and cook over medium heat until liquid boils. Reduce heat and simmer 20 minutes, stirring occasionally. Chop up Velveeta. Stir until smooth. Add pepper. Serve with hot crusty bread.
Mix ingredients together. Pour into a greased casserole dish. Bake 1 1/2 hours at 325°.
Dissolve bouillon cubes in the cup of water; mix all ingredients together; add salt, pepper and garlic powder to taste. Roll into tiny balls. Brown until very crisp in hot oil. These may be made ahead of time and frozen.
Mix butter and corn flakes; set aside. Mix all remaining ingredients together and put into a 9 x 13-inch baking dish. Top with the corn flake mixture and bake at 350° for 50 to 60 minutes.
Cook noodles in boiling water (salted) 20 to 25 minutes. Drain well. While noodles cook, saute beef and onions. Add spices, mushrooms and 1 cup cheese. Pour cooked noodles and meat mixture into 2-quart casserole. Top with tomato sauce. Bake at 350° for 25 minutes. Top with remaining cheese and return to oven for 5 minutes or until cheese melts. Makes 8 (1 cup) servings.
Cream together margarine and 1/2 cup brown sugar. Add flour and mix. Press into greased 9 x 13-inch pan and bake at 350° for 20 minutes. Beat eggs until frothy; add 1 cup brown sugar and mix until smooth. Mix in pecans, coconut, 2 tablespoons flour, vanilla and salt. Combine well and pour over crust. Continue to bake at 350° for 20 more minutes. Cool and sprinkle with sugar.
In a large saucepan, melt margarine and the 1/2 cup chocolate pieces over low heat.	Remove from heat. Stir in coffee crystals; cool 5	minutes. Stir in sugars, eggs and vanilla. In a medium mixing bowl combine flour, cocoa powder, baking powder and salt.	Stir into coffee mixture. Stir in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto lightly greased cookie sheets. Bake in a 350° oven for 10 minutes. Let cool 1 minute before removing from sheet. Makes 30 cookies.
Combine first 7 ingredients in a shallow dish or heavy-duty zip-top plastic bag. Add chicken; cover or seal and refrigerate 1 hour.
Cream butter and add sugar. Add eggs and Ricotta cheese. Mix well. Add vanilla. Add baking powder and baking soda to flour. Sift. Add to other ingredients, gradually. Drop by teaspoon on cookie sheet. Bake 10 to 12 minutes in a 350° oven. Make icing with 10x sugar, a drop of milk and a drop of vanilla.
Heat oven to 350°. Measure first cup of flour into bowl. Cut in 1 stick of butter. Sprinkle with 2 tablespoons of water and mix with fork. Round into a ball and divide in half. Pat dough into 2 long (12 x 3-inch) strips. Do this on ungreased baking sheet about 3 inches apart. Mix the second amount of butter and water. Bring to rolling boil. Add almond flavoring and remove from heat. Stir in flour immediately to keep it from lumping. When smooth and thick, add 1 egg at a time, beating until smooth. Divide in half and spread on half evenly over each piece of pastry. Bake about 60 minutes until topping is crisp and browned. Frost with powdered sugar glaze using almond extract and sprinkle generously with sliced almonds.
Boil sweet potatoes until done. Skin and mash. Measure all ingredients into a bowl. Blend together. Pour into a 9-inch deep dish pie shell and bake in a moderate oven until done.
Roll beef cubes in flour; brown in shortening. Add onions and brown. Add mushrooms, water and spices. Cover and simmer over low heat about 1 3/4 hours or until meat is tender. Stir occasionally during cooking. Stir in sour cream and heat through. Serve over noodles. Serves 6 to 8.
Unroll pizza crust on lightly greased 15 x 10 inch baking sheet. Arrange roast beef slices lengthwise in the center of dough. Spread pizza sauce on top of beef. Layer cheese slices on top; sprinkle peppers over cheese. Fold sides of dough over filling; pinch edges and ends to seal. Bake in 425 degree oven for 12 to 15 minutes or until brown. Cut into 8 thick slices. Serve with additional warm pizza sauce and salad if desired.
Cream first 7 ingredients. Stir in apples. Pour into 2 (9-inch) pie shells. Bake at 425° for 15 minutes. Reduce heat to 350° for 30 minutes.
Cream shortening and sugar. Add molasses and egg. Beat well. Add sifted dry ingredients. Roll out dough into a ball. Dip into sugar. Place 2 inches apart on cookie sheet. Bake for 8 to 10 minutes at 375°. (Do not overbake.)
Combine first 8 ingredients in a large bowl. Pour about 1/3 of mixture into an electric blender; blend until smooth. Pour into a pitcher or bowl; repeat procedure with remaining mixture. Cover and chill several hours. Garnish with cucumber slices and fresh dill weed, if desired. Yield: about 5 cups.
Pour half and half into large bowl. Add pudding mix. Beat at low speed until well blended, about 1 minute. Let stand 5 minutes and fold in instant coffee and Cool Whip. Place in pie shell. Freeze about 6 hours. Remove and let stand 10 minutes before serving.
Mix cake according to directions on box. Add nuts and raisins. Spray cake pans with Baker's Joy. Bake at 375°. Make 4 layers.
Set bread slices out first to let the air harden them. Heat oil in skillet. Saute pepper and onions until tender. Add hamburger and cook until pink is gone from meat. Add tomatoes, rice and seasonings. Pour into baking dish. Sprinkle melted butter on bread slices and crumble bread over mixture. Bake at 350° until bread crumbs are brown.
Mix well; pour into unbaked pie shell. Bake at 350° for about 45 minutes, or until pie is custard consistency.
Grease and flour large Bundt pan. Mix together ingredients, then fold in chocolate bits. Bake at 350° for 45 minutes. Cool and unmold.
Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with wire whisk until blended. Cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese and cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly until it melts. Pour over hot cooked fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper. Yields 4 servings (55 1 c.); calories 345 (25% from fat), protein 16.8 g, (sat 4.4 mond 2.7 g poly 1.4 g), carbohydrate 46.7 g, fiber 2.3 g, cholesterol 18 mg, iron 2.3 mg, sodium 401 mg and calcium 333 mg.
Butter a 13 x 9 x 2-inch pan. Melt butter in 3-quart saucepan over low heat. Add marshmallows. Stir constantly until marshmallows are melted and well blended. Heat 2 or 3 minutes longer. Remove from heat. Stir in Rice Krispies. Press into pan with fingers moistened with water. Cut into squares when cool. Makes 24 squares.
Boil sugar, water and salt until mixture forms a hard ball in cold water. Place Marshmallow Creme in mixing bowl and stir in hot syrup. Continue stirring until slightly stiff. Fold in nuts or fruit and vanilla. Drop from spoon onto waxed paper. Yields 24 servings.
Place all ingredients except orange peel in machine according to manufacturer's directions. Add the orange peel about 5 minutes before the end of the second kneading cycle. Yield: 1 (1 1/2 pound) loaf.
Preheat oven to 375°. Grease a 9 x 5 inch baking pan. Cream butter and sugar until light and fluffy.
Mix lettuce, tomatoes, cheese and beans together. When ready to serve, add dressing and Fritos; toss.
Mix well all ingredients. Pour into unbaked 9 inch pie shell. Bake at 375° for 30 to 40 minutes.
The dough for our Thin Crust Homemade Pizza may also be used for breadsticks. Depending on the desired length, pinch off pieces of dough and roll into breadstick shapes. Brush each piece with olive oil and roll in seasoned salt. Bake at 425° for 8 minutes or until crisp and brown.
Mix chicken, pimientos, water chestnuts, almonds, m.s.g., celery salt, pepper, lemon juice, mayonnaise and chicken soup. Bake at 350° for 30 minutes. Sprinkle with onion rings and bake another 30 minutes. Serves 4.
Bake and cool crust. Cream together powdered sugar, softened butter, egg, vanilla and salt. Beat until smooth and creamy. Place in refrigerator to firm slightly. Combine Cool Whip, fruit, pecans and milk; spread on top of powdered sugar mixture. Garnish with halved cherries. Makes a light dessert that tops off a big meal deliciously.
Make chocolate cake as directed on the box. Bake in a 9 x 13-inch pan and let cool. Split lengthwise, giving two 13-inch layers. Mix in a saucepan to a hard boil, sugar and milk for 5 minutes. Add marshmallows until dissolved and then add coconut. Stir well. Spread mixture between layers and over the top. Pour on icing.
Combine grapefruit juice, salt and garlic in large bowl. Add beef cubes and refrigerate overnight. Drain beef, reserving marinade.
Mix all ingredients together in greased casserole dish, except corn flakes and melted 1/4 cup oleo. Top with 2 cups crushed corn flakes and 1/4 cup melted oleo. Bake at 350° for 45 minutes.
Cream shortening and sugar. Add eggs and milk. Stir dry ingredients together. Combine with shortening mixture. Bake at 350° for 10 minutes.
Melt margarine, caramels and milk together in double boiler over hot water. Roll each marshmallow in caramel mixture, then in Rice Krispies.
Melt shortening in saucepan. Brown chops. Place onion and pepper rings on top of each pork chop. Pour soup over and around. Cover and cook on low heat for 1 hour.
Melt margarine in casserole dish. Mix all other ingredients and pour in dish with melted margarine. Bake at 400° until golden brown.
Preheat oven to 375°. In skillet, brown and crumble sausage. Remove skillet from heat and allow to cool for a few minutes. Remove excess fat. In mixing bowl, combine sausage and remaining ingredients. Form into small balls, about 1-inch in diameter. Place in ungreased 9 x 13-inch pan. Bake for 15 to 20 minutes until puffs are lightly brown. Makes 24 puffs.
Cook pasta according to package directions (angel hair takes about 4 minutes). Drain and rinse. Return to same pot. Add margarine, tossing until melted. Add yogurt, Parmesan cheese, carrot, parsley, salt and pepper. Toss until all pasta is coated. Serve hot. Makes 6 servings.
Pour hot milk over butter, sugar and salt. Crumble yeast into lukewarm water to soften. Cool milk to lukewarm and add yeast. Add eggs. Beat in flour to make soft dough. Turn out on floured board and knead until smooth. Form into balls and place in oiled bowl. Cover and let rise until double in bulk. Deep fry until golden brown.
Brown meat and drain well. Set aside to cool. Chop and toss greens. Add beans, cheese, Fritos, meat and dressing just before serving.
Combine all ingredients, except onion rings and cheese. Pour into a greased 1 1/2-quart casserole. Sprinkle onion rings and cheese over the top. You can also add 1/2 cup onions (chopped) and 1 cup tuna (rinsed and drained). Bake at 350° for 30 minutes. Yields 6 servings. Top with slivered almonds the last 10 minutes.