HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together. Coat wieners with batter and fry in hot grease until golden brown.
Mix cream cheese, eggs, vanilla and sugar. Pour into graham cracker crust. Bake at 350° for 20 minutes or until set. Cool and pour pie filling on top. Chill.
Combine cream cheese, mayonnaise and whipped cream together. Fold in crushed pineapple, marshmallows, green cherries and red cherries. Combine all ingredients and chill in a large pan until firm.
Sprinkle sugar over the apples and let stand 10 minutes. Add oil and egg. Sift in dry ingredients. Add nuts. Pour into a small greased and floured tube pan. Bake at 350° about 50 minutes.
Cream margarine, sugar and eggs. Add flour, salt, soda, cinnamon, nutmeg, apples, vanilla and nuts. Mix and pour in well-greased pan. Bake at 350° for 40 to 45 minutes.
Cook broccoli in microwave for about 5 minutes to soften. Put all ingredients together in large pot and cook on medium heat for 45 minutes. Stir often.
Make white sauce by combining margarine, flour, water and bouillon. Add broccoli and cheese; spice to taste. Excellent and filling meal. (250 calories per 1 c. serving.)
Brown meat and drain well. Combine all other ingredients; stir until cheese melts. Spread on party rye. Place on cookie sheet and put in freezer for 15 to 20 minutes. Store in plastic bags. When ready to serve, place on cookie sheet and bake 10 to 12 minutes at 350°. Serve hot.
Cream shortening and sugar together. Add egg and beat well. Stir in milk, then dry ingredients. Pour into greased 8 x 8 x 2-inch pan. Sprinkle topping over.
Mix all ingredients together. Roll or pat on floured surface. Cut with biscuit cutter or glass. Place in lightly greased baking dish and bake at 400° until golden brown.
Blend and mix well the Crisco, eggs and sugar. Sift together flour, salt, cinnamon and baking soda, then add to first mixture. Add remaining ingredients and mix well. Bake in greased and floured Bundt pan at 350° for 50 to 55 minutes. May be served plain or with Cream Cheese Frosting.
Combine sugar, water and jello in a saucepan. Bring to a boil. Remove from heat and add fruits. Set aside to cool. Beat chilled Cool Whip and add softened cream cheese. Combine with gelatin mixture and nuts. Pour into a mold and chill.
Mix cocoa into melted butter. Add cocoa and butter mixture to sugar, flour and eggs. Mix well. Stir in chopped nuts, vanilla, coconut and salt. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. When cake is done, remove from oven and spread 1 package miniature marshmallows on top. Place back in oven and melt marshmallows. Remove and let cool 1 hour.
Wrap each scallop in a strip of bacon and fix with a toothpick. Put scallops on skewers. Grill over hot charcoal until bacon is crisp; turn frequently.
Brown ground beef. Combine all ingredients and simmer for at least 30 minutes to allow flavors to blend.
Saute shrimp in butter in frying pan for 8 minutes. Add remaining ingredients and cook another 8 minutes. Serve over cooked white rice. Serves 4.
Mix flour, salt and pepper. Add clam liquor, milk and eggs. Stir until well blended. Add clams and butter; mix. Drop from spoon into deep, hot fat. Brown. Serve with tartar sauce. Serves 4.
Grease bottom of baking dish with butter. Beat 2 eggs (not too well). Add about 2 tablespoons flour, sugar, salt, pepper, corn and enough milk until well mixed (not soupy). Dot with butter and bake in moderate oven (350°) for 45 minutes or fast oven (400°) for 30 minutes.
Heat oven to 350°. Grease 9 x 13-inch pan. Melt 1 cup chocolate chips and butter together. Stir until melted. Remove from heat. Add flour, sugar, eggs, soda and vanilla. Stir until blended. Add 1/2 cup chips. Stir. Spread into pan. Sprinkle with remaining 1/2 cup chips. Bake 25 to 30 minutes.
Mix together in 1-inch balls. Chill at least 1 hour. Dip in melted chocolate. Place on waxed paper until dry.
Sprinkle cubed potatoes with Italian dressing. Let stand for 1 hour. Add remaining ingredients to potatoes, except mayonnaise. Chill thoroughly. Before serving, gently fold in mayonnaise. Makes 5 servings.
Boil sugar, water and cinnamon sticks with cream of tartar for 5 minutes. Pour over peeled and sliced oranges. Marinate for 3 days in refrigerator. Delicious.
Moisten berries with enough water so sugar will stick. Put berries in	unbaked pie shell and sprinkle with 1/4 cup sugar. Mix flour,	brown and white sugars, salt and margarine until crumbly. Put on top of berries.	This will be mounded over the top. Set pie on a cookie sheet as juices sometimes boil out. Bake at 375° for 40 to 50 minutes.
Lightly mix ground meat, bread, onion, 1/2 can tomato sauce, egg and seasonings. Shape into loaf in shallow pan. Combine remaining tomato sauce with rest of ingredients; pour over meat. Bake 1 1/4 hours at 350°. Baste loaf several times. Serve with hot noodles, if desired.
Thoroughly cream butter and sugar. Beat in the eggs and vanilla. Sift together the dry ingredients; add alternately with the water to the creamed mixture. Fold in the sauerkraut. Pour into 2 greased and floured 8-inch square or round cake pans. Bake at 350° for 30 minutes. Cool layers and then frost with the Mocha Frosting.
Fry bacon. Saute onion in small amount of bacon drippings, and add crumbled corn bread and bacon to pan and stir. Add enough water to make very moist. Parboil peppers until tender, place on pan and fill with cornbread filling. Place under broiler until brown on top.
Melt margarine in saucepan. Add lemon juice, vinegar, catsup, Worcestershire sauce and spices. Bring to boil and pour over meat to be barbecued.
Blend sugar and butter together. Add egg yolks, one at a time, to sugar and butter mixture, beating well after each addition. Sift flour and soda together, then add to mixture, alternating with sour cream. Beat egg whites slightly and add them with vanilla to mixture. Blend thoroughly. Bake in floured and greased tube pan at 325° for 1 hour and 15 minutes. Cool in pan for 15 minutes before removing.
Mix all ingredients together in bowl. Pour into greased casserole and bake at 350° for 30 minutes.
Drain fruit cocktail, Mix egg with sugar. Add fruit juice, then fruit. Add flour, allspice, cinnamon, baking soda, salt and vanilla. Mix together and put into greased 13 x 8-inch pan. Sprinkle over top of batter: 1/2 cup brown sugar mixed with 3/4 cup pecans. Bake at 350°.
Arrange potatoes in a single layer on bottom of buttered, shallow baking pan. Dot with butter and drizzle with honey. Bake 20 minutes at 350°.
In a deep saucepan, saute the onion and garlic in the melted butter for 3 to 4 minutes. Add the remaining ingredients and 1/2 cup water. Bring to a boil. Lower the heat and simmer, uncovered, for 1 hour, stirring frequently to prevent scorching. Strain through a fine sieve.
Beat for 5 minutes. Bake at 350° for 30 minutes. Let cool before frosting.
Bake meat for 2 1/2 hours at 350°. Pour all ingredients over meat. Bake 3 hours. Take meat out and shred with fork. Pour meat back in sauce and bake 2 hours. Serve on hard rolls.
Boil chicken breasts until tender. Bone and cut in small pieces. Spread over buttered casserole dish. Mix the 2 cans soup and sour cream. Spread over chicken. Crush tube of Ritz crackers. Mix with celery seed and spread over soup. Melt the margarine and sprinkle over casserole evenly. Bake 40 minutes at 350°.
Saute mushrooms in margarine. In separate pot, heat and dissolve bouillon cubes in water and set aside. Melt 1/2 stick margarine and sprinkle flour over. Add cream to butter/flour mixture. Add bouillon mix to this and add mushrooms. Place everything in buttered casserole (large enough to leave mushrooms in a single layer). Top with mixture of bread crumbs and cheese. Bake at 350° for 30 minutes. Can do ahead. Serves 6. To double recipe, just double mushrooms.
Cut beef across the grain into slices about 2 inches long and 1/4 inch thick. Combine cornstarch, sugar and Accent; blend with soy sauce and sherry. Mix with beef; set aside. Cut green pepper into 1 1/2-inch slices. Pour 2 tablespoons oil into skillet. Set over high heat; add salt, then peppers. Stir constantly until peppers turn darker green, about 1 minute. Remove peppers, leaving oil in skillet. Add remaining oil to skillet with crushed garlic; stir in beef mixture and cook, turning constantly, about 2 minutes. Add green pepper; mix well. Serve with fried rice or plain rice.
Cut up and brown pork. Add 1/4 cup water. Cover and simmer for 1 hour. Drain pineapple; save liquid. Combine sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and salt. Cook until thick. Pour over pork and let stand 10 minutes. Add pineapple, bell pepper and onion. Cook 2 to 3 minutes. Garnish with noodles.
Put water, oil, margarine and cocoa in a sauce pan. Bring to a boil and pour over flour and sugar. Beat well and add buttermilk, baking soda and eggs. Mix well and pour into a 13 x 9 inch pan. Bake at 325° until done, approximately 30 to 35 minutes.
Leave cream cheese at room temperature for 1 hour. Cut dried beef into small pieces. Cut only green tops of onions into very small pieces. Mix all 3 ingredients and refrigerate overnight.
Set oven control at broil and/or 550°. Broil chops 3 inches from heat about 7 minutes or until brown. Cut cheese to fit chops. Set aside. Turn chops; broil 5 to 7 minutes longer. Place onions and cheese slice on each chop; broil 2 minutes or until cheese begins to melt. Serve with Minted Fruits. Makes 4 servings.
Combine bread crumbs and 1/4 cup Parmesan cheese; set aside. Combine egg, water and pepper in a small bowl. Dip steaks in egg mixture; dredge in bread crumb mixture. Brown steaks in hot oil in a large skillet over medium heat for 3 minutes on each side. Arrange in an 8-inch square baking dish. Top with pizza sauce. Bake at 325° for 20 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese.
Crumble ground beef and onion in a microwave-safe dish. Microwave on High power, uncovered, 5 to 6 minutes, or until no longer pink, stirring once to break meat apart. Drain. Layer 1 cup crushed taco chips in bottom of 1 1/2-quart microwave casserole dish. Cover with cooked beef, dry taco seasoning mix, tomato sauce, sour cream and cheese. Top with rest of chips. Microwave on High, uncovered, 5 to 6 minutes or until cheese melts and is heated through. Makes 4 to 6 servings.
Sift flour, soda, salt, nutmeg and cinnamon. Set aside. Mix sugar, oil, eggs and vanilla. Add to flour mixture. Fold in apples and pecans. Grease and flour Bundt pan or 10-inch tube pan. Bake at 325° for 45 to 50 minutes, until toothpick inserted into center comes out clean.
Sift all ingredients together and add fruit cocktail and eggs. Put in baking dish. Sprinkle with brown sugar. Bake at 350° for 45 minutes.
Peel and cook potatoes. While hot, mash potatoes in a large bowl until all lumps are gone. Chop the cream cheese into small pieces and add to potatoes along with butter. Beat well until butter and cheese are melted and completely mixed. Add sour cream. Combine milk and eggs. Add to potatoes with salt and pepper. Beat well until fluffy. Put in greased 9-inch round casserole and refrigerate several hours or overnight. Bake 45 minutes at 350° until lightly browned. Serves 8 to 12.
Mix pretzels, margarine and sugar. Pat into a 9 x 13-inch baking dish. Bake at 400° for 8 minutes. Cool.
Cream shortening and sugar. Beat in eggs. Beat in coconut. Sift flour, salt and baking soda together and add alternately with orange juice to cream mixture. Beat until smooth. Drop by teaspoons on ungreased baking sheet. Sprinkle with additional coconut and orange peel. Bake in hot oven, 425°, for 10 to 12 minutes. Yields 4 dozen.
Cut chicken into bite-size pieces. Combine soup, broth and tomatoes with chilies; blend until smooth. Place a layer of chicken in a casserole dish; add layers of tortillas, onion, cheese and sauce. Repeat layers, ending with cheese. Bake, uncovered, at 325° for 1 hour. Yields 6 to 8 servings.
In large bowl, combine 2 cups all-purpose flour or bread flour, sugar, undissolved yeast, caraway seed and salt. Gradually add water and oil; beat for 2 minutes on medium speed. Scrape bowl occasionally. Add 1/2 cup flour; beat 2 minutes on high, scraping bowl. Stir in rye flour and enough all-purpose flour to make soft dough. Knead on a floured surface until smooth and elastic (6 to 8 minutes).
With juice from artichokes, saute chopped onion and garlic; drain and add chopped artichokes. Beat eggs and add bread crumbs, Tabasco and seasonings. Stir in artichoke mixture and grated cheese. Bake in a 9 x 13-inch pan or baking dish at 325° for 30 minutes. Cut in squares and serve.
Combine ham hocks and sausage in heavy large saucepan over medium-high heat and saute for 4 minutes. Add remaining ingredients with enough water to cover. Bring to a boil, skimming foam from surface. Reduce heat to medium-low and simmer about 2 hours. Remove ham hocks from soup; discard bones and cut meat into bite-size pieces. Blend into soup. Ladle into bowls and serve hot. Makes 8 servings.
Cook spaghetti (break in half before cooking). Drain and squeeze excess water from spinach. Bake chicken breasts.
Mix cream cheese; add Accent and garlic salt. Mix 3/4 of green onions and beef with cheese. Form ball. Spread rest of green onion and beef on waxed paper and roll cheese ball on it. Wrap in wax paper and refrigerate. Serve with crackers.
Brown meat and onion in skillet. Stir in catsup, chili powder and salt. Mash in beans. Heat through. Top with 1/2 cup of sharp cheese and 1/4 cup chopped onion. Serve with tortilla chips.
Cream together first three ingredients. Add vanilla, egg and work in flour. When well mixed, shape into 1-inch balls. Place on ungreased cookie sheet (allow spreading room). Preheat oven to 375°. Cook 10 to 15 minutes. Makes 4 dozen. May change flavoring to change taste.
Wrap pineapple chunks and water chestnuts with bacon and secure with wooden picks. Place wrapped rumaki in bowl and pour dressing over. Toss to coat. Cover and refrigerate at least 4 hours. Place on broiler pan and broil (or) bake at high temperature until bacon is crispy. Serve hot with extra dressing.
Put all of the ingredients in a large soup kettle and simmer over low heat for at least 6 hours or all day. Remove soup bone and bay leaves. This should be thick; add more or less water accordingly.
Grind together zucchini, onions and all peppers. Sprinkle 5 tablespoons salt on top. Cover and let set overnight. Rinse 2 times in cold water. Take the vinegar, sugar, dry mustard, turmeric, cornstarch, celery seed and pepper and bring to a boil. Dump zucchini in. Simmer 20 minutes. Pack in jars and seal. Makes 7 pints.
Crush Oreo cookies and combine with melted butter. Place half of cookie mix in a flat dish, pressing on the bottom.
Make layer of corn chips, layer of chicken and layer of onion (lightly sprinkled). Make layer of cheese. Continue layering until ingredients are used up. Let soup and milk cream together and warm until no longer lumpy. Pour over completed layers. Top with remaining cheese. Cook in convection oven at 350° for 30 minutes or microwave 10 to 15 minutes.
Brown beef, bell pepper and onion. Drain grease. Put in crock-pot with other ingredients and cook 4 hours on low.
Remove chicken skin. Sprinkle with paprika and salt. Brown in 2 tablespoons olive oil. Place in casserole. Arrange artichoke hearts and black olives around them. Add broth. Brown mushrooms in 2 tablespoons oil. Sprinkle with flour. Add sherry. Bring to boil; simmer 1 minute. Pour over chicken. Bake at 350° for 60 minutes.
Cream sugar, eggs, oil and water. Add dry ingredients, putting potatoes last. Put in 2 or 3 greased and floured loaf pans. Fill 3/4 full. Bake at 350° for 1 hour.
Mix Karo syrup and sugar. Bring to a boil. Mix in peanut butter and cornflakes. Put in sheet pan and cut when cooked.
Soften cream cheese. Mix with dry Hidden Valley dressing mix. Roll into ball. Roll in chopped nuts.
Mix brown sugar, cinnamon and softened butter in a pan on low heat. Put biscuits in a pan and pour mixture over biscuits. Bake biscuits in preheated oven for 30 to 45 minutes at 350°. Sprinkle nuts over the baked biscuits and serve.
Chop nuts, candy and fruit. Mix with graham crackers. Heat butter to melt. Add marshmallows a few at a time until melted. Pour over fruit mixture. Mix well. Spoon into loaf pan. Store for several days before serving. It is best to use both candied cherries and pineapple.
Crumb the first 6 ingredients together and take out 1/2 cup for the topping. Add cinnamon and nuts to topping mix. To the remaining mixture, add the rest of the ingredients. Beat the ingredients together with mixer. Pour into a well-greased 9 x 13-inch pan. Sprinkle the topping mixture over the top of batter. Bake at 350° for 30 to 35 minutes.
Marinate overnight or for 1 hour. Drain. Cook in shallow pan at 350° for 45 minutes.
Cook broccoli and cook rice according to directions. Saute 1/2 stick butter with onion and celery. Then mix all ingredients together and pour into greased casserole dish. Put grated Cheddar cheese on top. Bake at 350° for 30 minutes.
Mix cornstarch, sugar and salt in saucepan. Pour in hot water and cook over high heat stirring constantly, until mixture is thick and translucent, about 4-6 minutes. Remove from heat and add beaten egg yolks. Return to heat and cook on low heat, stirring constantly for 2 minutes. Remove from heat and stir in butter until melted. Add lemon juice and stir until mixed thoroughly.
In a large bowl, mix lime juice, water, orange juice, garlic, pepper and salt. Place chicken breasts in a bowl. Cover and marinate overnight.
Dissolve Jell-O in boiling water. Refrigerate until slightly thickened and then whip with electric mixer. Add softened sherbet by tablespoon to Jell-O and beat. When mixture is frothy, fold in Cool Whip and mandarin oranges (drained). Refrigerate overnight.
Mix peppers, vinegar and Sure-Jell. Bring to hard boil. Add sugar and bring to a rolling boil for 1 minute. Pour into hot sterilized 1/2-pint jars and seal.
Bring 2 cups water to a boil in a large saucepan over medium heat. Add shrimp and boil 1 minute or until shrimp turns pink. Remove shrimp with slotted spoon, continue boiling shrimp liquid. Add broth and garlic to saucepan. Boil until liquid is reduced to 1/2 cup, about 12 minutes. Add mushrooms, whipping cream, basil and salt. Simmer sauce over medium heat for 6 minutes, stirring occasionally. Place fettucine in a large bowl. Add shrimp to saucepan and heat 1 minute. Spoon shrimp/sauce mixture over pasta. Sprinkle with parmesan and toss lightly. Serve immediately. Serves four.
Mix ingredients according to directions on boxes of jello. Place in a bowl or jello mold.
Put all ingredients in a large crock and heat in microwave just a few minutes. If heated on stove, be careful. Burns easily. Serve with crumpled bacon on top.
Mix crackers, coconut, nuts and butter together. Make crust. Mix ice cream, milk and pudding; pour over crust. Refrigerate until filling is chilled. Top with Cool Whip. Keep in freezer until one hour before serving; then place in bottom of refrigerator. Use a glass pan.
Put all ingredients in 1/2-gallon jar and shake; keep covered. Large package of Twist lemonade is the equivalent of any lemonade mix to make 2 quarts of lemonade.
Use a hand blender on food processor to blend pears and apple juice until smooth. Pour into 4 tall glasses. Spoon in crushed ice. Top glasses with chilled ginger ale. Put slice of apple on side of glass. Makes 4 large glasses or 8 juice size glasses.
Blend first 3 ingredients, then blend next 4 ingredients. Add remaining ingredients. Coat nuts and dried fruit with a little flour. Pour into loaf pan or 2 small loaf pans. Bake at 350° for about 1 hour. Keeps well in freezer.
Mix mayonnaise and seasonings in a large bowl until well blended. Stir in potatoes and onion to coat. Divide potato mixture evenly among 6 (12-inch) square pieces of heavy-duty foil. Seal each to form a packet. Place foil packets on grill over medium-hot coals. Grill, covered, 25 to 30 minutes or until tender. Makes 6 servings.
Parboil chicken, cut into pieces. Spray a 13x9 cooking dish and arrange chicken on bottom. Add corn. Put soup in bowl, dilute with water and stir. pour soup mixture over top. Prepare stuffing as directed on box and place over soup mixture. Cover with foil and bake at 350 degrees for 30 minutes.
Peel and slice apples. Combine with sugar, flour, salt and spices; mix well with apples. Put in unbaked pie shell. Dot with butter and add top crust. Bake at 400° for 50 to 60 minutes.
Beat eggs. Add cream cheese, then water and finally flour. Knead until smooth, adding flour until no longer sticky. Place in refrigerator and let set for a few hours.
Combine dry ingredients; add buttermilk, egg and onion, stirring well. Carefully drop batter by tablespoon into deep hot oil (370°), cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes). Drain well on paper towels.
Brown ground beef and onion. Add the soup, peas and cooked noodles. Place in a baking dish and top with grated cheese. Bake long enough for cheese to melt.
Beat eggs, sugar and flour together. Stir in the rhubarb. Pour into an unbaked pie shell. Bake at 350° for about 1 hour.
Combine all ingredients in medium bowl until well blended. Cover and refrigerate until ready to serve. Serve with assorted fruits and chunks of angel food cake.
Make sauce of apples, add remaining ingredients and bake in oven for several hours until right consistency.
In large saucepan, saute onion in shortening until soft. Add broth, broccoli stems, 1/2 of potatoes, 1/2 carrots, celery, pepper, lemon juice, thyme, bay leaf, salt and pepper (cayenne). Bring to boil. Reduce heat. Simmer for 15 minutes. Remove bay leaf. Puree veggies and broth in a blender. Return puree to pot. Add remaining carrots and potatoes and cook soup over low heat, 5 to 10 minutes. When potatoes and carrots are nearly soft, add broccoli flowerets. Cook for 15 minutes. Add milk and crab meat and heat the soup. Do not boil. Serve bisque with croutons if desired.
Drain beans and combine next 4 ingredients. Add half of a tomato can of water. Simmer on low heat. Add more or less spice to taste. I use these beans as a side dish or to liven up a taco salad.
Preheat oven to 375°. Line muffin pans with paper cups.
Cook rice until just before done. Brown sausage (like you would ground beef). Saute chopped onions and celery. Mix meat, sauteed vegetables, onion soup mix and cooked rice. Put into a 13 x 9-inch baking dish. Add a small amount of water, about 1/3 cup. Cook in a 350° oven for approximately 20 minutes.
Saute the steak in skillet until brown. Pour off drippings. Add the onion and cook over low heat for 40 minutes. Mix the flour and brown gravy mix the the beef broth. Mix into light paste and all at once pour this into meat mixture. Add the mushrooms. Cook for 15 minutes longer. Serve over noodles or rice. Makes about 6 to 8 servings.
Set oven at 400°. Cream together butter, sugar, vanilla and flour. Mix well. Beat in eggs, one at a time. Stir in Kahlua, syrup, milk and pecans. Mix well. Pour into pie pan. In crust lightly press in some finely chopped pecans. Then sprinkle with cinnamon. Bake for 10 minutes, then reduce heat to 325°. Bake until firm, about 40 minutes, then chill.
On floured pastry sheet, roll pastry to 12-inch circle; place in Ultra 21 (9-inch) quiche/pie pan. Fold under extra pastry; flute edges.
You will need a 1 1/2 to 2-pint container with lid.
Cook the pasta in lots of boiling water. Drain; put in a bowl and toss with cheese and tomato sauce. Add seasonings to taste. Makes 4 to 6 servings.
Mix cake according to directions on box. Bake in a large pan. Mix pudding according to package. Let cake cool and crush Heath balls. Spread pudding over cake and sprinkle Heath bars over that layer. Spread caramel sauce over that layer. Top with Cool Whip and drizzle with chocolate syrup.
Mix sugar, flour and salt. Add eggs and beat well. Add evaporated milk and half and half, stirring well. Strain mixture into the ice cream cylinder. Add mashed bananas and nuts. Add enough milk to fill the cylinder. Stir and freeze according to your freezer's instructions.