HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind cranberries and oranges and add sugar. Set aside for 1 hour. Mix Jell-O according to directions. Mix apples and nuts to cranberry mixture. Chill.
In a medium bowl, combine celery, cheese, tuna, onion, mayo and salt; set aside. Spread butter over the cut side of buns. Spread tuna mixture on bun bottom; replace top. Wrap in foil. Bake at 350° for 15 minutes or until cheese is melted.
Mix dry cake mix, margarine and egg together. Press mixture into bottom of 12 x 9-inch cake pan, then mix powdered sugar, 2 eggs, cream cheese, vanilla and lemon juice together until smooth. Spread second mixture evenly over the cake mixture. Bake at 325° for 45 minutes. You may want to sprinkle powdered sugar over top as it cools.
Mix flour, salt and baking soda together and set aside. In a bowl combine rest of ingredients except nuts and coconut and mix together. If beets are sliced, not diced, then cut them into smaller pieces. Beat mixture until well combined, about 3 minutes; add flour mixture and beat in, then stir in nuts and coconut. Batter will be reddish in color but will turn brown when baked. Spoon into greased and floured 9 x 13 x 2-inch pan and bake at 350° for 50 or 60 minutes, testing with a toothpick to see if it comes out clean. For a glass pan, reduce oven heat to 325°. Cool and cut into squares. Keeps well in covered container.
Blend all ingredients. Drop by teaspoon onto ungreased cookie sheet. Flatten each cookie with fork. Bake at 350° for about 15 minutes. Cool 1 to 2 minutes. Remove from sheet. Makes 3 dozen cookies.
Mix all together. Bake in glass dish at 350° until golden brown, about 10 to 15 minutes. Serve with tortilla chips - El Grande Chips.
Cut off necks of birds close to bodies, leaving neck skin on to help hold the stuffing. Remove pin feathers; singe if needed. Rinse inside and out in warm water; drain and pat dry.
Cream together in a large bowl the sugar, lard or other shortening, molasses and eggs. Sift the flour, ginger and salt. Dissolve the baking soda in the coffee. Stir dry ingredients into molasses mixture, adding coffee alternately. Chill. Roll out dough to a thick layer, 1/2-inch or so. Cut with round cutter. Dip into sugar. Place on greased baking sheet, leaving room to spread. Bake at 375° for about 10 minutes but do not let brown as they will be too hard. They are a good big soft cookie which keep well. Cool on rack and enjoy with a glass of milk.
Cream margarine and shortening. Gradually add sugar. Add eggs, one at a time. Sift flour, baking powder, salt and cocoa. Add milk and flour alternately. Add vanilla. Place in greased and floured tube pan. Bake 1 hour and 45 minutes in 325° oven.
Heat peppers, water, vinegar, salt and sugar to boiling. Add eggs and simmer for 5 minutes. Store in covered jar in refrigerator for one week. Cut in half and serve as an appetizer.
In a large, heavy skillet, heat butter and olive oil over low heat. In a separate bowl, combine flour, rosemary and cheese; mix well. Dampen chicken breasts. Roll in flour mixture, then eggs, then croutons. Cook in butter, 4 minutes per side. Serve with white sauce or milk gravy.
Fry meat in skillet until done; drain well. Put meat, chili powder, cayenne, salt and pepper in large pot. Fill with water. Boil 3 to 4 hours, adding water when needed. Add onions. Cook until tender. Add tomato sauce; stir well. Spoon off grease that is floating on top. Add a little cracker meal for grease you cannot remove. This helps thicken chili. Add 2 more teaspoons chili powder. Add salt and pepper to taste. Add beans. The longer the meat and chili powder boil, the better the chili taste.
Soak beans overnight. Brown salt pork in shortening. Brown onions. Add flour, browning to form a roux. Add beans and enough water to cover well. Simmer 2 hours. Serve with rice. Serves 8.
Mix well and pour into an unbaked pie shell and bake at 350° for 45 to 50 minutes. Cool and top with whipped topping or ice cream.
Combine flour and steak in plastic bag. Saute onion and garlic in hot oil in Dutch oven until tender. Add steak; cook over medium heat, stirring often until browned. Add remaining ingredients. Simmer 45 minutes.
Cook ground beef in small amount of oil in large deep skillet until brown. Drain excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms; mix well. Simmer 20 minutes. Cook macaroni, drain and rinse in cold water (as per package directions). Pour half of shells into deep casserole. Cover with half of tomato-meat mixture and half of sour cream. Top with Provolone. Repeat layering and end with Mozzarella cheese. Cover casserole. Bake at 350° for 35 to 40 minutes. Remove cover and bake until cheese melts and browns.
In a large bowl, stir together the juices, the Curacao, the sugar and the cherries and let the mixture stand, covered and chilled, overnight. Stir in the brandy and champagne; serve over ice. Makes about 18 cups.
Mix sauce. Use ingredients from mayonnaise to tarragon from list. Salt and pepper each chicken breast. Use two phyllo sheets per breast. Spread one sheet with melted butter. Spread another sheet with melted butter and lay it on top of first one. Coat a chicken breast with sauce and roll it up in the phyllo sheets, tucking the dough around chicken. Repeat with each chicken breast. Place each breast (tuck down) on baking sheet. Don't let them touch. Brush with melted butter and sprinkle with Parmesan cheese. Freeze or bake. If frozen, thaw completely before baking. Bake at 350° for 1 hour.
Simmer first 4 ingredients 10 minutes. Add hot dogs. Simmer 5 minutes. Serve. Makes approximately 50. Honey wieners work better. You may add more wieners if you wish.
Mix all ingredients except paprika with fork until well blended. Place in casserole dish and sprinkle with grated sharp cheese and paprika. Bake, uncovered, at 350° for 20 to 30 minutes or until bubbly. Serve with crackers.
Blend flour and margarine. Add nuts. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Preheat oven to 350°. In a medium saucepan, combine chocolate chips and margarine. Cook and stir over low heat until chips are melted and smooth. Add sweetened condensed milk; mix well. In a medium bowl, combine flour, nuts, chocolate mixture and vanilla. Mix well. Shape 1 tablespoon of dough around each candy kiss, covering completely. Place 1-inch apart on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes. Do not overcook. Cookies will be soft and appear shiny but become firm as they cool.
Cook rotini according to package directions. Drain. Rinse the pasta with cold water and drain. Combine pasta and remaining ingredients. Toss well. Serve immediately or chill until serving time.
Generously grease large baking sheet and set aside. Combine sugar and corn syrup in 2 quart glass measure bowl. Cook on high for 4 minutes. Stir in peanuts with wooden spoon and cook on high for 4 minutes. Stir in butter and vanilla and cook on high for 2 minutes. Add baking soda and stir until mixture is light and foamy. Pour on prepared baking sheet. Spread quickly to edges using back of wooden spoon. As candy cools stretch to a thin sheet using palms of hands. Cool completely before breaking into pieces. Store in airtight container.
Mix flour with corn flakes. Add cayenne pepper. Grate into this sharp	cheese. Mix well. Pour in melted butter or margarine (a little more butter makes them easier to handle). Put in small balls on ungreased cookie sheet. Press down flat with fork tines. Bake at 325° for 20 minutes.	Cut off oven and let them stay 10 minutes longer. Makes 2 cookie sheets full.
Cook macaroni in salted water and drain. Add egg yolks. Alternate layers of macaroni and cheese in greased baking dish. Place butter, flour, salt and pepper in double boiler; mix well. Add milk and cook until thickened. Pour over macaroni and cheese mixture. Fold in egg whites. Bake at 325° for 30 minutes.
Cream margarine and shortening. Add chocolate and sugar. Blend well, then add vanilla and milk.
Trim fat from lamb. Cut lamb into 3/4-inch cubes. Heat oil in Dutch oven or large, heavy pan until hot. Cook and stir lamb in oil over medium heat until brown, about 10 minutes. Add water, garlic and 1 teaspoon of salt. Cover and simmer over low heat for 40 minutes.
Cook hamburger and onions. Drain grease. Mix tomatoes, sauce and paste into mixture. Drain beans and add and mix. Add salt and pepper, hot sauce and chili powder to taste. More will be hotter.
With pastry blender, mix 1/4 cup cold butter and the brown sugar. Add rhubarb and mix well. Spoon into bottom of 12 greased muffin cups. Cream remaining 1/3 cup butter, white sugar and egg. Sift flour, baking powder, salt and nutmeg. Add to creamed mixture alternately with milk, mixing just enough to blend. Spoon into muffin cups. Bake at 350° for 20 to 25 minutes.
Mix ingredients together. Heat small skillet of milk on medium heat. Pour a little warm milk in mixture, then mix until smooth. Pour back into hot milk and stir until thick, but not too thick. Serve over hot biscuits.
Mix the 5 ingredients. Make into balls and drop into melted chocolate chips with little paraffin wax. Set on wax paper until dry.
Peel and pit avocados; mash with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix in bowl.
Mix all ingredients together in a large pot; cover and bake at 200° for four hours or simmer for four hours. Stir every hour. If mixture becomes too thick, add the extra clam juice. This freezes well.
Cook noodles. Add to ingredients. Mix chopped chicken, mushroom soup, Durkee sauce, onion, pimiento, 1/2 cup grated cheese and chicken broth. Put in casserole dish and add rest of cheese on top. Bake at 350° until bubbly.
Mix everything well. Then add 2 cups flour. Bake at 350° for 40 minutes.
Preheat oven to 350°. Cook	peas per package directions, unseasoned	and drained. Set aside. Saute onion and celery in the 1/2 cup margarine. Add drained chestnuts, soup, flour	and peas. Mix	together well and cook slightly. Add salt and pepper to	taste.	Melt the 1/4 cup margarine in skillet and add the herb dressing. Set aside. Pour all (except the dressing) into a medium casserole dish and bake at 350° for 25 minutes or until bubbly and hot. Add dressing and brown slightly.
Stir graham cracker crumbs with sugar and melted oleo. Press into a 9 x 13-inch pan. Dissolve Jell-O in hot water. Mix cream cheese to soften, then add to Jell-O, a little at a time. Fold in crushed pineapple; do not drain. Add Cool Whip. Pour on graham cracker crust and refrigerate for at least 2 hours.
Combine all ingredients except chocolate in large bowl. Stir and knead until well blended. Chill 30 minutes. Roll into 1-inch balls. Chill balls on baking sheets until firm. Melt chocolate in glass measuring cup, stirring at least once. Dip each ball into melted chocolate. Chill until firm on wax paper. Store in refrigerator. Makes approximately 72 balls.
Combine ingredients in a large pan; bring to a boil. Cover, reduce heat and simmer 10 minutes until pasta is done, stirring occasionally. Yields 9 servings. One cup per serving. Top with Parmesan cheese, grated.
Place peach in center of salad plate. Position egg for head, celery sticks for arms and legs and lettuce for skirt. Add cheese for hair, cherry for mouth and raisins for eyes, nose, buttons and shoes. Yields 1 serving.
Mix all ingredients well. Place in deep dish pie shell. Bake at 350° for 45 minutes.
Put bread slices in bottom of casserole dish. Put chicken on top of bread. Mix eggs, broth, milk and salt. Pour this over bread and chicken. Put cheese slices on this, then soup on cheese. Brown bread crumbs in 1/4 cup of butter. Spread crumbs on top of casserole. Bake uncovered for 1 1/4 hours at 350°.
Melt oleo; mix with flour and sugar. Pat into pie plate. Bake at 375° for approximately 10 minutes or until brown.
Cook spinach according to directions on package; drain well, reserving 1/2 cup spinach liquid. Set aside. In pan coated with nonstick cooking spray, melt margarine and saute onion until tender. Add flour; stir. Gradually add milk and spinach liquid to make sauce. Cook until mixture thickens. Add cheese and seasonings; cook until cheese is melted. Add spinach to pan, combining well. Yields 10 servings. A favorite of spinach lovers.
Boil noodles and drain. (If using lasagne, lay flat until ready to use.)
Combine dry ingredients. Then add oil and other ingredients. Bake in a large square pan for 15 minutes at 350°.
Prepare first 3 ingredients and refrigerate in covered container for 24 hours. Drain. Add sugar and vinegar; let stand in refrigerator again for 24 hours. Put in containers and freeze.
Mix mayonnaise, cream cheese, lemon juice, chili sauce and crabmeat all together and fill mushroom caps with mixture. Cook 1 to 2 minutes on High in your microwave. Watch carefully!
Step 1: In a large bowl, combine vinegar, wine, onions, celery, spices, salt and pepper. Wash meat with a damp cloth, put in marinade, cover and refrigerate for 3 days. Turn meat occasionally.
Mix together and cook at 425° for 10 minutes, approximately. Serve with Wheat Thins. Serve hot.
Let all-bran cereal and boiling water set in bowl. Combine remaining ingredients. Bake in 400° oven for 20 minutes.
Toast muffins	or buns. Sprinkle with cheese. Spread tomato sauce on. Cut bacon or pepperoni to make 12 triangular eyes and 6 half moon mouths. Arrange the eyes and mouths on muffins. Place the mushrooms and/or olives to resemble hair. Place pizza faces on baking sheet. Bake at 450° about 5 minutes or until hot. Makes 6 servings.
In a plastic bag, combine flour, salt, pepper and paprika. Add a few pieces of meat at a time and shake bag, coating well on all sides. Repeat until all meat has been floured.
Heat oven to 400°. Grease 8 or 9-inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into pan. Bake 20 to 25 minutes or until golden brown. Serve warm. Makes 9 servings.
Mix all ingredients, except egg roll skins. Spoon 1 tablespoon onto egg roll skin; fold. May use drop of water to seal edges. Deep fat fry until brown on both sides. May also use mixture for won tons. Serve as a snack or as a side dish.
Soften butter and cheese. Gradually add flour and paprika. Roll out and cut with cookie cutter or cookie gun. Bake at 325° for 15 minutes. Makes 4 dozen.
Cream margarine and shortening; gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating well. Combine flour and baking powder; add to creamed mixture alternately with cream of coconut. (Begin and end with flour.) Stir in lemon rind and vanilla. Pour into greased and floured 10-inch Bundt pan. Bake at 350° for 1 hour and 15 minutes. Cool in pan 10 to 15 minutes. Remove and cool completely on wire rack.
Separate egg whites (keep aside for meringue). Beat egg yolks well. Add other ingredients and mix well. Pour mixture into pie crust. For meringue, beat 2 egg whites until frothy. Add 1/4 teaspoon cream of tartar and continue beating. Gradually add tablespoon of sugar as beating continues until mixture is stiff. Spread meringue over pie filling. (Be sure to seal edges around crust.) Bake at 350° for approximately 10 to 15 minutes or until meringue is light brown. Chill in refrigerator. Serves 8 people.
Combine all ingredients, except for the peppers, and simmer together until onion is nearly done. Add peppers and continue simmering until all flavors are blended. Store in refrigerator.
Dip each breast in a combination of eggs and milk, then bread crumbs. Saute in a heavy frying pan in hot olive oil. Pour 1/2 spaghetti sauce into 15 x 10 pan. Top with sauteed chicken. In same skillet, saute the mushrooms. Spoon over the chicken along with any pan juices. Top each piece of chicken with a slice of Mozzarella and a slice of Swiss cheese, wrapping them slightly around meat. Pour remaining sauce over the chicken. Combine Parmesan cheese with leftover bread crumbs and sprinkle over top. Dish can be refrigerated, but bring to room temperature before baking. Bake at 350° for 30 to 40 minutes.
Melt caramels and cream in double boiler. Combine oat mixture without chocolate chips. Spread 1/2 mixture into 9 x 13-inch ungreased pan. Bake at 350° for 10 minutes.
Melt white chocolate in double boiler. Add vanilla and stir - add peanuts and mix well. Drop on cookie sheet lined with wax paper. Let cool until firm. Store in cool place. Yield 2 - 3 dozen.
Bake fries. Pour heated chili over fries; top with cheese and bake until cheese melts.
Mix cream cheese and mayonnaise; mix well. Add remaining ingredients, one at a time, stirring well after each ingredient except pecans. Refrigerate for several hours. Roll into ball and roll in pecans until fully covered.
Melt the butter in a 2-quart casserole dish. Add onions and cook for ten minutes. Stir in beef bouillon, salt, flour and pepper. Cover and cook another 10 minutes. Spoon into individual bowls. Toast bread and add to soup. Cover with Mozzarella cheese. Heat on High for 1 minute and 15 seconds.
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).
Mix all ingredients well with a spoon. Roll into quarter-size balls. Roll into powdered sugar and bake at 350° for 15 minutes.
Mix all ingredients, except cheese, oleo and Ritz crackers. Spread the cheese on top after putting the ingredients in a casserole dish. Melt oleo; crumble Ritz crackers (use your judgment as to how many). Mix crumbs and oleo. Spread on top of cheese. Bake at 400° for 20 minutes.
Brown meat with onion and garlic; drain. Add tomatoes with green chilies, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Bake at 350° about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with cheeses. Let stand 10 minutes; cut into squares to serve. Garnish with lettuce, if desired, and olives. Serve with picante sauce, if desired. Makes 8 servings.
Combine and boil sugar, butter and milk 1 minute. Stir in oatmeal, coconut, nuts and vanilla. Drop by spoonfuls onto waxed paper.
Melt cheese in the top of a double boiler, stirring frequently. Combine cheese, sausage and biscuit mix; mix well. Shape into 1 inch balls. Place on ungreased cookie sheet. Bake at 350° for 15 minutes. Yield: about 4 dozen.
Fry beef in the butter and sprinkle with garlic powder. Cook, stirring slightly, until browned. Remove meat from pan. Add onion and green pepper. Saute about 2 minutes. Return meat to skillet along with tomatoes and bouillon cube. Simmer about 5 minutes. Blend together the next 5 ingredients. Stir into the meat mixture and simmer until tender, stirring once in awhile. Add drained mushrooms a few minutes before serving. Serve with hot rice and/or chow mein noodles.
Tear lettuce into small pieces. Place in a 9 x 12-inch glass dish. Layer next 6 ingredients in order given. Add sugar to mayonnaise and spread over top as you would frosting. Top with grated cheese. Cover and refrigerate for at least 8 to 12 hours. Garnish with bacon bits and parsley.
Drain pineapple. Soften cream cheese and combine with other ingredients including 1/2 cup of nuts. Put into refrigerator for 1 1/2 hours. Take out and roll in remainder of nuts.
Preheat oven to 350°. Mix all ingredients. Place in loaf pan and bake for 1 hour.
First place the buttered slices of toast on bottom of a Pyrex baking dish. Then add, one at a time, 1/2 asparagus, 1/2 English peas and 1/2 cream of mushroom soup. Repeat the steps as needed to fill up the baking dish. Bake at 350° until lightly browned. Serves 4 to 6.
Mix first 4 ingredients together. Press out onto a 10 x 14-inch cookie pan. Melt chips and wax together and spread over crust. Refrigerate only 15 minutes. Take out and cut into candy squares. Return to refrigerator.
Combine ingredients and put in a greased 9 x 13-inch glass dish. Melt chips in microwave; pour on top of fudge mixture. Chill well several hours. Cut pieces at room temperature.
Grease a 9 x 15-inch pan. Layer onions, carrots and potatoes in pan. Salt and pepper to taste and dot with butter.
Make syrup and bring to a hard boil. Add 8 finely chopped apples. Roll dough as for pie crust. Cut into squares. Add a small amount of syrup in bottom of a pan. Peel and core apples. Wrap each apple in a square of dough. Place in pan. Pour half of the syrup over dumplings. Make sure that the top of the dough is secured around apple. Bake at 350° for 60 minutes or until done. Ten minutes before removing from oven, pour remaining syrup on top of dumplings.
In a large bowl, mix all ingredients. Pour batter into greased Bundt pan or tube pan. Bake at 350° until toothpick comes out clean.
Heat oil in a large skillet. Season the chicken with salt and pepper. Brown on both sides in the heated oil. Remove chicken from pan and set aside. Add green pepper, onion and garlic to the skillet and cook, stirring frequently, until softened, about 5 minutes. Return chicken to pan. Cover and cook on medium-low for about 45 to 50 minutes, stirring often. Gently stir in frozen peas and cook for another 5 minutes. Serve with potatoes, rice or noodles. Makes 4 servings.
In a skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is not pink. Drain. Add the tomato juice, macaroni, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes or until macaroni is tender. Makes 2 servings.
Cut up chicken breasts into cubes. Add salt, pepper and seasoned salt into flour. Dip chicken into flour, then in milk and egg mix, then back in flour. Drop into hot grease, about 350°, until golden brown.
In saucepan, combine celery, bell pepper and onions. Cook until tender and season lightly, if desired. In a large mixing bowl, combine crumbled cornbread and crumbled loaf bread. Add sauteed vegetables, boiled eggs and seasonings; toss well. You may also add Pepperidge herb dressing for taste. Now, add turkey broth and mix until desired consistency is reached. You may stuff turkey and arrange turkey around or just bake in pan until done. Use a 350° oven.
Thaw spinach. Blend all ingredients and put in an 11 x 7-inch buttered casserole. Bake at 350° for 45 minutes. Cut in squares to serve.
Preheat oven to 350°. Split buns and hotdogs lengthwise. Place layer of cheese on buns. Add hotdog slices to buns. Top with sauce. Sprinkle with parmesan cheese. Place on broiler pan until cheese melts.
Beat first 3 ingredients on high. Add next 4 ingredients and beat on medium. Spread in a greased 13 x 10 x 2-inch pan. Top with coconut and nuts. Bake at 350° for 20 to 25 minutes.
Grease an oblong pan. Layer sausage, bread and cheese in pan. Mix all other ingredients. Slowly pour mixture over layers. Place in refrigerator overnight. The next morning, bake at 350° for 50 to 60 minutes.
Cook vegetables per directions on package. Drain off excess water when done. While vegetables are cooking, heat butter, celery soup and cheese on low heat until cheese is melted. Add sauce mixture to drained vegetables and pour in casserole dish. Top with crushed Ritz crackers. Drizzle a small amount of melted butter over cracker crumbs. Bake in a 350° oven until crackers are lightly browned.
Place ingredients in a large skillet and cook over low heat, covered, for 25 to 35 minutes to desired tenderness of vegetables. Serve. Enjoy! This reheats well for leftovers.
Rinse chicken and pat dry with paper towels. Stir butter (oleo) and garlic together in small bowl until well blended. Using your fingers, gently loosen skin on breast and smear about 2 teaspoons of oleo mixture under skin. Spread remaining mixture over outside of chicken. Add salt and pepper. Bake on rack in pan at 375° for approximately 65 minutes.
Cook 3 to 4 minutes on high. Sprinkle 1 tsp. unflavored gelatin in cooked fruit, dissolve and cool.